Vidalia Honey Vinaigrette

from Southern Plate

•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.

Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.

Mom's Overnight Wheat Rolls

from prudencepennywise.blogspot.com
1 and 1/2 cups room temperature water
1 and 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried minced onion
1 and 1/2 cups wheat flour
1 and 1/2 cups all purpose flour, plus more for shaping
Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.