the original recipe from Aunt Janet makes about 60 rolls. My KitchenAid cant handle that much dough, so I am halving the recipe for me. this recipe should make around 30 rolls.
Scald 1c. milk add 1/4c. melted butter and 1/4c. oil
(make sure it isn't too hot and kills the yest.)
2yeast cakes (2packages,or 4 1/2t. yeast)
1/2c hot water
1/2t. sugar
put 1/2t. salt in mixer - add milk mixture
(Stir up your wheat flour, about 4-5 cups by spreading your fingers and bringing them up through the flour to lighten it up.)
Add 1c. whole wheat flour to mixer, add yeast mixture, and 2 eggs. Mix
Add about 3-4c. whole wheat flour one cup at a time. Mix dough until it pulls away from the sides of the mixer.
Let rise in an oiled bowl covered with a towel for about 1 hour- or until doubled in bulk.
shape rolls and put in a greased pan and let rise until doubled in bulk.
bake at 350 for about 12-14 min.
time depends on size of the rolls and heat of the oven
Friday, May 29, 2009
Homemade Easy Bake Oven Mixes
This is for all of my friends with little girls. Oh how I miss those days.... Now you don't have to buy those expensive little packages.
Cookie Mix (For Use In Easy Bake Ovens)
1 1/2 c. quick oats
3/4 c. flour
1/4 tsp. baking soda
3/4 c. brown sugar (packed)
1/2 c. shortening
Mix ingredients in mixing bowl.
Stir until mixture looks like cornmeal.
Spoon about 1/2 cup mixture into 8
small containers or zipper bags.
Seal tightly. Label bags or containers with date.
Store in cool, dry place.
Will keep for 12 weeks.
Each package makes about 9 cookies.
TO USE:
To make raisin chocolate chip cookies:
Use 1 package Cookie Mix. Add 2 teaspoons water,
1 tablespoon raisins and 1 tablespoon
mini chocolate chips.
Mix together.
Drop by teaspoonfulls and flatten each cookie with
the bottom of a buttered drinking glass, dipped in sugar.
Follow directions for Easy Bake Oven.
Lemon,Chocolate Or White Cake Mix
(For Use In Easy Bake Ovens)
1 c. sugar
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon flavored drink (such a kool aid)
*For chocolate cake mix, substitute
3 tablespoons unsweetened cocoa.
*For white cake mix, omit lemon powder/cocoa
1/3 c. shortening
Follow directions for mixing as
in the cookie recipe above.
Spoon about 1/3 cup mixture into
10 small containers or zipper bags.
Label and store in a cool, dry place.
Will keep for 12 weeks.
TO USE:
To 1 package cake mix, add four teaspoons water.
Stir with a fork or spoon until smooth.
Grease and flour a 4 inch miniature cake pan and
bake according to Easy Bake Oven Instructions.
Cookie Mix (For Use In Easy Bake Ovens)
1 1/2 c. quick oats
3/4 c. flour
1/4 tsp. baking soda
3/4 c. brown sugar (packed)
1/2 c. shortening
Mix ingredients in mixing bowl.
Stir until mixture looks like cornmeal.
Spoon about 1/2 cup mixture into 8
small containers or zipper bags.
Seal tightly. Label bags or containers with date.
Store in cool, dry place.
Will keep for 12 weeks.
Each package makes about 9 cookies.
TO USE:
To make raisin chocolate chip cookies:
Use 1 package Cookie Mix. Add 2 teaspoons water,
1 tablespoon raisins and 1 tablespoon
mini chocolate chips.
Mix together.
Drop by teaspoonfulls and flatten each cookie with
the bottom of a buttered drinking glass, dipped in sugar.
Follow directions for Easy Bake Oven.
Lemon,Chocolate Or White Cake Mix
(For Use In Easy Bake Ovens)
1 c. sugar
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon flavored drink (such a kool aid)
*For chocolate cake mix, substitute
3 tablespoons unsweetened cocoa.
*For white cake mix, omit lemon powder/cocoa
1/3 c. shortening
Follow directions for mixing as
in the cookie recipe above.
Spoon about 1/3 cup mixture into
10 small containers or zipper bags.
Label and store in a cool, dry place.
Will keep for 12 weeks.
TO USE:
To 1 package cake mix, add four teaspoons water.
Stir with a fork or spoon until smooth.
Grease and flour a 4 inch miniature cake pan and
bake according to Easy Bake Oven Instructions.
Wednesday, May 27, 2009
Chicken Poppy Seed Salad
OK, I am allergic to poppy seeds, but this salad looked to good. I'll just have to leave them out, and hope that the salad is still good.
submitted by Brittany- the sisters cafe
Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
The best part... The Dressing:
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.
*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!
submitted by Brittany- the sisters cafe
Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)
The best part... The Dressing:
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.
*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!
Homemade Thin Mints
What! I had no idea that you could make these on your own. I will still buy from my local girl scouts, but I'm going to have to try these just for fun.
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
Tuesday, May 26, 2009
Rocky Road
from Julie Badger Jensen, Essential Mormon Celebrations
1 (14-ounce) can sweetened condensed milk
2 (6-ounce) Hershey’s® milk chocolate bars with almonds
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
1 teaspoon vanilla
3⁄4 cup toasted pecan halves or almonds
3⁄4 cup miniature marshmallows
In the top of a double boiler, combine sweetened condensed milk, Hershey’s chocolate bars,
unsweetened chocolate square, and butter. Stir over low heat until melted. Stir in vanilla. Cool for
about 15 minutes. Stir in nuts and marshmallows. Pour into a greased 8x8-inch pan. Let cool until firm.
Cut into squares. Makes 16 pieces.
1 (14-ounce) can sweetened condensed milk
2 (6-ounce) Hershey’s® milk chocolate bars with almonds
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
1 teaspoon vanilla
3⁄4 cup toasted pecan halves or almonds
3⁄4 cup miniature marshmallows
In the top of a double boiler, combine sweetened condensed milk, Hershey’s chocolate bars,
unsweetened chocolate square, and butter. Stir over low heat until melted. Stir in vanilla. Cool for
about 15 minutes. Stir in nuts and marshmallows. Pour into a greased 8x8-inch pan. Let cool until firm.
Cut into squares. Makes 16 pieces.
Rhodes Churros
Prep Time: 10
Bake Time: 2-3
Servings: 36
Ingredients:
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Directions:
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.
Bake Time: 2-3
Servings: 36
Ingredients:
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Directions:
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.
Moist Mini Carrot Cakes
from the sisters cafe
Slightly adjusted from Dandee
2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)
Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!
Slightly adjusted from Dandee
2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)
Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!
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