Rolls

This is my no-fail roll recipe.  I have made it hundreds of times over 10 or so years, and it has always worked.  You can adapt the flour as you like- I used to do it with all white, and recently started adding whole wheat.  I'm up to half and half, and they are still wonderful.  If you add whole wheat, remember to add some gluten to compensate.  I made these last night for dinner, with soup- Tim wasn't home, but we still ate 44 of the 48 rolls.

Heat 2 c. milk with 2 T. vinegar

Add 1/2 c. butter, melted, 1/2 c. sugar, 1 1/2 T. yeast, and 1/2 c. water.

Add 1 egg, 1/2 T. salt, 1/2 t. baking soda, and about 8 c. flour.

Knead in mixer or by hand, until smooth and soft.

Let dough rise 40 minutes, or until double.  Divide into four parts.  Roll each part into a circle.  Cut (like a pizza) into 12 wedges (cut the circle into fourths, then each wedge into thirds).  Roll up each wedge from the fat side to make crescent shapes.  Place on greased baking pan.  Let rise, then bake at 350 for 12 minutes, or until lightly brown on the top.  Makes 48 rolls.

Smothered Pork Chops

This was a new recipe for me- I chose it for Tim's birthday dinner.  It is very easy, and cooks all day in the crock pot.  Smelling it all day was awesome. This would be a great Sunday dinner.

adapted from melskitchencafe.com

2 T. oil

6 boneless pork chops, about 3/4 inch thick

1 small onion,chopped

1 t. plus 1 T. brown sugar

1/4 c. plus 2 T. cold water

3 garlic cloves, minced

1 t. dried thyme

3 c. low-sodium chicken broth

1 T. soy sauce

2 bay leaves

1 T. cornstarch

In a large skillet over medium heat, heat oil.  Pat pork chops dry with paper towels, and sprinkle with salt and pepper.  Cook until they are golden brown on each side, about 2 minutes per side.  When golden, transfer the chops to the slow cooker.

Pour off all but 1 t. of fat from the skillet; add onions, 1 t. brown sugar, 1/4 t. salt and 1/4 c. water to empty skillet.  Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 5 minutes.  Stir in garlic and thyme and cook 30 seconds.  Pour onion mixture over chops in the slow cooker.  Add broth, soy sauce, and remaining 1 T. brown sugar to skillet, bring to a boil and add bay leaves.  Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or on high for 4 hours).

When ready to serve, transfer chops to serving platter with a large spoon, cover with foil.  Pour liquid through a strainer into a saucepan.  Discard solids.  In a small bowl, mix cornstarch and 2 T. water and stir into sauce.  Cook over medium heat until thickened.  Pour over chops.  Serve.

Pineapple Upside-Down Cake

I made this last Saturday for Tim's birthday.  It's not the first thing that comes to mind when I think of birthday cakes, but it's one of Tim's favorites.  This recipe turned out so much better than the standard pineapple rings and yellow cake mix.  Much classier.  :)

Adapted from The Joy of Cooking

Melt 1/2 c. butter in a 9x13 pan in the oven (350).

Add 1 1/2 c. brown sugar, then layer 1/2 c. sliced almonds and 1 can crushed pineapple, well drained.

For the cake:

Cream 12 T.  (1 1/2 sticks) butter, softened,

1 1/2 c. sugar

Add: 4 large eggs

1 c. buttermilk (or sour milk- add a little lemon juice to regular milk)

1 t. vanilla

Mix in: 1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour (this was an accident, but it turned out great)

Scrape batter on top of the pineapple layer and smooth.  Bake until a toothpick inserted in the cake comes out clean (40-50 minutes).  Remove from oven.  Run a knife around the sides, let cool for a couple of minutes.  Invert a serving platter (or a cookie sheet) on top of the pan.  Cover your hands with oven mitts and turn the cake onto the platter.  Lift off the pan.  If any topping remains in the pan, use a spatula to put it back on top of the cake.  Serve warm with vanilla ice cream or whipped cream.

Janice Storey's Orange Rolls

1 c. shortening (I use oil now.)  I do not own shortening.
3/4 c. sugar
2 t. salt
1 c. boiling water
2 cakes (envelopes or teaspoons) yeast
1/2 c. lukewarm water
4 eggs
7 1/2 c. sifted flour  (do not add extra flour)
1 c. cold water

In a large bowl, cream shortening, sugar and salt.  Add boiling water, stir until smooth.  Soften yeast in warm water - then add to shortening mixture which has cooled to lukewarm.  Beat eggs and add to yeast/shortening mixture.  Add flour alternately with cold water and stir until dough is well-combined and smooth.  Lightly grease top of dough and cover with waxed paper.  Put foil over and fasten with a rubber band.  Place in refrigerator overnight.

Next day - knead - roll out as for cinnamon rolls - butter generously - spread with 2 c. sugar mixed with the grated rind of one large orange - spread thickly over dough - roll up - cut (use dental floss) - put in muffin tins - let rise til double - 2 to 3 hours - bake at 400 degrees about 10 minutes.  Frost, if you like, with powdered sugar frosting while warm.

Chicken and Wild Rice Soup

adapted from this recipe on Melskitchencafe.com

We had this for dinner last night- it was so good!  The original recipe says to serve it in bread bowls, and that would be awesome, but it was great with homemade whole wheat rolls, too!

1/4 c. butter (the original called for 1/2 c.  You could probably even cook the vegetables in a little olive oil or  maybe even with cooking spray and it would work.  I'll have to try it next time.)
1 medium onion, finely chopped
1 c. frozen corn
1/2 c. chopped celery
1 c. carrots, sliced
1 lb. chicken breasts, cubed
1/2 lb. fresh mushrooms, sliced (optional)
3/4 c. flour
6 c. chicken broth
1 box brown rice/wild rice mix (I used Lofthouse brand), prepared with the seasoning mix,
(or 2 c. wild rice, cooked)
1/2 t. salt
1 t. dried parsley
1 c. sliced almonds
2 c. nonfat half-and-half

Melt butter in a large pot over medium heat.  Stir in onion, celery, corn, carrots and chicken, and saute until vegetables are tender and chicken is cooked through.  Add mushrooms and saute 3-4 minutes more.  Add flour and stir well.  Over medium heat, gradually pour in the chicken broth, stirring constantly.  Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly. 

Next, add the rice, salt, parsley, pepper and almonds.  Allow to heat through, and then pour in the half-and-half.  Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking.  The soup should not boil, but should simmer over low heat so that it thickens slowly.

Pumpkin Muffins

Mix together:
2/3 c. oil
2 2/3 c. sugar
4 eggs
16 oz. pumpkin
2/3 c. water

Add:
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. cloves
2/3 c. nuts
2/3 c. raisins or chocolate chips

Grease bottoms of muffin tins- fill almost to the top.
Bake at 350 for 20-30 minutes.

Chocolate Chip Banana Nut Cookies

(adapted from Mrs. Fields)

Preheat oven to 350.
Blend:
1 c. brown sugar
1/2 c. sugar
3/4 c. soft butter

Add:
1 egg
2-3 mashed bananas

Stir in:
1 c. whole wheat flour
1 2/3 c. flour
1/2 t. baking soda
1/4 t. salt

Add:
1-2 c. chocolate chips
1 c. chopped nuts

Bake 9-10 minutes.  Makes about 4 dozen.

Pumpkin Pie Squares

I first had these when we lived in our married student ward at BYU- I got the recipe from a friend there.  Every time I make them for an event, I get asked for the recipe.  Every time.  They must be good, huh?  Tim took these to his Halloween lunch at work this week- and today there was an email sent out to all employees asking whoever brought the "pumpkin cake dessert" to share the recipe.  I gave him the recipe card, and he has transcribed it here for your enjoyment:

1                             Yellow Cake Mix

3/4 Cup                   butter

3                              Eggs

1 lg can (29oz)         Pumpkin

2/3 C                      Evaporated Milk

1teaspoon               Salt

3t                            Cinnamon

½ t                          Cloves

1t                            Ginger

½ C                        Brown Sugar

½ C                        White sugar

Reserve 1 cup of the cake mix. Mix the remainder with ½ cup butter and 1 egg. Press mixture into greased 9x13 pan.

Mix pumpkin, 2 eggs, evaporated milk, salt, 2 teaspoons cinnamon, cloves, ginger & brown sugar, spread over crust mixture in 9x13 pan.

Mix 1 cup yellow cake mix, 1 teaspoon cinnamon, ½ cup sugar and ¼ cup soft butter until crumbly. Spread over the other layers in the 9x13 pan.

Bake @ 350 for 45 minutes.  Squares are done when an inserted knife comes out clean.