I wish I could say that I know Stephanie. She is an extraordinary woman, full of strength and courage. Her testimony is incredible and unwavering. If you need some perspective on life, check out her blog. And if you don't, you should try this recipe for her rolls ~ they are like a mouth full of heaven!
16 oz sour cream
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.
Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk.
Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.
Bake at 350. Rolls bake in 9-12 minutes, cinnamon rolls bake in 18-20 minutes.
I really didn't make any ingredient changes to this recipe, but I did a few things differently to make the process go a little smoother... at least for me.
I start by dissolving the yeast (I used 2 Tbsp SAF yeast) in 1 cup warm water and letting it sit while I'm heating the sour cream and shortening.
I also cream together sugar, soda, salt, & eggs in my mixing bowl first. Then add about 1/2 cup of the hot sour cream / shortening to temper the eggs before adding the rest.
And after I shaped my rolls, I just popped them in the oven... totally spaced that 2nd rise, but they still turned out heavenly!
This is my cinnamon filling (which I think is pretty a pretty standard one).
1 cup brown sugar
3-4 tsp cinnamon
1/4 butter, softened
And I use this cream cheese frosting.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Sunday, January 25, 2009
Friday, March 14, 2008
Crab Rangoon
1 8 oz package cream cheese, softened
1 (6 oz) can crab meat, drained and flaked
2 green onions (including tops) thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
1 (48 count) package won-ton wrappers
Non stick vegetable oil spray
In a medium bowl, combine all ingredients except won-ton skins and spray coating; mix until well blended. (To prevent won-ton skins from drying out, prepare one or two Rangoon at a time).
Place 1 tsp filling in the center of each won-ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange Rangoon's on sheet and lightly spray to coat.
Bake at 425 for 12-15 minutes, or until golden brown.
These can also be deep-fried.
1 (6 oz) can crab meat, drained and flaked
2 green onions (including tops) thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
1 (48 count) package won-ton wrappers
Non stick vegetable oil spray
In a medium bowl, combine all ingredients except won-ton skins and spray coating; mix until well blended. (To prevent won-ton skins from drying out, prepare one or two Rangoon at a time).
Place 1 tsp filling in the center of each won-ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange Rangoon's on sheet and lightly spray to coat.
Bake at 425 for 12-15 minutes, or until golden brown.
These can also be deep-fried.
Oven Fries
This is my absolute favorite way to make/eat french fries!!
Red Potatoes
Olive Oil
Lawry's Seasoned Salt
Wash potatoes and cut into wedges/fry shapes.
On a baking sheet, drizzle with a little Olive Oil and a little seasoned salt. Toss around to coat.
Bake at 350 until tender, 25-30 minutes (I like "fat" fries, so mine take a little longer. But if you like yours "skinny" then obviously they'll cook quicker).
Red Potatoes
Olive Oil
Lawry's Seasoned Salt
Wash potatoes and cut into wedges/fry shapes.
On a baking sheet, drizzle with a little Olive Oil and a little seasoned salt. Toss around to coat.
Bake at 350 until tender, 25-30 minutes (I like "fat" fries, so mine take a little longer. But if you like yours "skinny" then obviously they'll cook quicker).
Friday, March 7, 2008
Stuffed Cherry Tomatoes
36 large cherry tomatoes ( red &/or yellow)
4 hard boiled eggs
1/3 cup mayonnaise
1 Tbsp Dijon mustard
½ tsp curry powder
2 Tbsp chopped chives plus 10 whole chives
Cut a slice off the top of each tomato & use a spoon to remove the meat & seeds. Set upside down on paper towels to drain.
Put the eggs, mayonnaise, & mustard in a mixing bowl and mash with the back of a fork until fairly smooth. Add the remaining ingredients, mix and taste for spicing.
About 1 hour before serving, fill each tomato with egg salad, garnish with several 2” chive spears standing up out of the tomato.
4 hard boiled eggs
1/3 cup mayonnaise
1 Tbsp Dijon mustard
½ tsp curry powder
2 Tbsp chopped chives plus 10 whole chives
Cut a slice off the top of each tomato & use a spoon to remove the meat & seeds. Set upside down on paper towels to drain.
Put the eggs, mayonnaise, & mustard in a mixing bowl and mash with the back of a fork until fairly smooth. Add the remaining ingredients, mix and taste for spicing.
About 1 hour before serving, fill each tomato with egg salad, garnish with several 2” chive spears standing up out of the tomato.
Spinach Artichoke Dip
2 packages (8 oz) cream cheese, softened
1 can artichoke hearts, drained & chopped
1 package (10 oz) chopped spinach, drained & thawed (if frozen)
½ cup Mayonnaise
½ cup Parmesan cheese, grated
1 clove garlic, minced
Beat cream cheese & mayo with electric mixture on medium speed until well blended. Add remaining ingredients; mix well. Spoon into 9” pie plate or quiche dish. Bake at 350° for 20-25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with crackers, bread chunks, or vegetables.
1 can artichoke hearts, drained & chopped
1 package (10 oz) chopped spinach, drained & thawed (if frozen)
½ cup Mayonnaise
½ cup Parmesan cheese, grated
1 clove garlic, minced
Beat cream cheese & mayo with electric mixture on medium speed until well blended. Add remaining ingredients; mix well. Spoon into 9” pie plate or quiche dish. Bake at 350° for 20-25 minutes or until very lightly browned. Garnish with chopped tomato, if desired. Serve with crackers, bread chunks, or vegetables.
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