Mom’s Rolls

For my first recipe post I thought I would share one of my families favorite recipes.  Growing up we had these almost every Sunday.  They are light, buttery, and melt in your mouth.  Enjoy!

½ cup Warm Water
2 ½ T. Yeast

Mix together and set aside.

1 can evaporated milk
2/3 cup sugar
2 eggs
1 T. salt
½ stick butter softened

Mix above ingredients with 4 cups flour.  Add yeast mixture and 1 cup HOT water.  When mixed well add 4-6 cups flour, if the dough is too sticky (I like mine to pull away from the sides of the mixer but still stick to my finger) add flour ¼ cup at a time.  Knead for 2 min on medium speed.  Let rise until double.  Punch down and let rise until double again.  Punch down then separate into 4 equal parts. Roll 1 part of the dough into a circle. 


Spread about 2 T. of  softened butter onto the dough.

Cut the dough into 12 wedges.


Roll each wedge from the outside towards the center to create a croissant shape (My kids love to help me with this). Repeat with remaining dough.  Place 2 dozen rolls on a cookie sheet (this recipe will fill 2 sheets) cover and let rise until double again.  Bake at 350 for 12-15 min, or until golden brown.

NOTE: This recipe works well for cinnamon and orange rolls.  Instead of rolling into circles roll into rectangles and fill with either of the following:

Cinnamon:                                                  Orange:
1 stick melted butter                                  1 stick melted butter
1 c. brown sugar                                        1 c. sugar
1 t. cinnamon                                             1-2 t. orange zest

Top with cream cheese frosting               Top with orange frosting.  

Red Hot Apple Cider

Image by FreeDigitalPhotos.net/imagerymajestic

Oh my!  It’s my day to post and I totally spaced it!  Husband is out of town on business and I have been cleaning and decorating and just playing, because I can be up late and not wake anyone up.  Looks like I could have remembered to blog a recipe, doesn’t it?  So if you need a little warming up this afernoon/evening, then I have gotten this post up JUST FOR YOU!  We had dinner with some friends one night during the Christmas season and Trini served hot cider that was so yummy.  I asked her for the recipe and she just laughed.  When you see the ingredients you might laugh, as well, but once you taste it you will be like, oh my gosh.



Image by flickr.com/begautrea


Ingredients:
Apple Cider or Apple Juice
Red Hots candies

1.  Pour desired amount of apple cider or juice in a stove top teapot or in a saucepan.
2.  Pour desired amount of Red Hots into pot/pan, according to how spicy you want your cider.
3.  Heat to desired temperature.
4.  Pour into mug or cup and enjoy….you may want to put a cinnamon stick in for garnish.

Here’s another fun hot drink tip:  Another friend, Adrianna, puts cinnamon sticks in her water when she is heating it for instant hot chocolate.  Kind of a quick way to sort of have Mexican Hot Chocolate.  Yummmm…also good when making instant oatmeal.

Source:  Trini Marquez, El Paso, Texas

Crock Pot Apple Butter

 I recommend thinking outside the box when using apple butter.  Mix it into oatmeal.  Spread on top of a plain or spice doughnut.  Mix it into your meatloaf.  THE POSSIBILITIES ARE ENDLESS!

Ingredients:

7 c. applesauce
2 c. cider
1 1/2 c. honey
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground allspice

Applesauce:  Preferably homemade, unsweetened, but a good quality commercial is ok.

Directions:

1.  Mix all ingredients in crock pot.  Cover and cook on low heat 14-15 hours or until mixture is deep brown.

2.  Pack while hot into 4 hot pint jars.  Process in hot water bath for 10 minutes.

Source:  cooks.com

To Bring in the Christmas Season…

A tradition in my family is to read Christmas stories every night in December. I decided for this post I would share with you all one of my favorites.  It was emailed to me many years ago and touches my heart every time I read it. 

I love everything about this season.  I love the lights, the smells, the kindness, and most of all the opportunity to celebrate our Saviors birth.  I am so grateful that he chose to come to this earth and save a soul such as mine. 

I pray that the light of Christ will shine in your homes this Christmas season.




Christmas Eve 1921
“It is always more blessed to give than to receive.”
 — Author Unknown
Pa never had much compassion for the lazy or those who squandered their means and then never had enough for the necessities. But for those who were genuinely in need, his heart was as big as all outdoors. It was from him that I learned the greatest joy in life comes from giving, not from receiving.
It was Christmas Eve 1921. I was fifteen years old and feeling like the world had caved in on me because there just hadn’t been enough money to buy me the rifle that I’d wanted for Christmas. We did the chores early that night for some reason. I just figured Pa wanted a little extra time so we could read in the Bible.
After supper was over I took my boots off and stretched out in front of the fireplace and waited for Pa to get down the old Bible. I was still feeling sorry for myself and, to be honest, I wasn’t in much of a mood to read Scriptures. But Pa didn’t get the Bible; instead he bundled up again and went outside. I couldn’t figure it out because we had already done all the chores. I didn’t worry about it long though; I was too busy wallowing in self-pity.
Soon Pa came back in. It was a cold clear night out and there was ice in his beard. “Come on, Matt,” he said. “Bundle up good, it’s cold out tonight. ” I was really upset then. Not only wasn’t I getting the rifle for Christmas, now Pa was dragging me out in the cold, and for no earthly reason that I could see. We’d already done all the chores, and I couldn’t think of anything else that needed doing, especially not on a night like this. But I knew Pa was not very patient at one dragging one’s feet when he’d told them to do something, so I got up and put my boots back on and got my cap, coat, and mittens. Ma gave me a mysterious smile as I opened the door to leave the house. Something was up, but I didn’t know what.
Outside, I became even more dismayed. There in front of the house was the work team, already hitched to the big sled. Whatever it was we were going to do wasn’t going to be a short, quick, little job. I could tell. We never hitched up this sled unless we were going to haul a big load.
Pa was already up on the seat, reins in hand. I reluctantly climbed up beside him. The cold was already biting at me. I wasn’t happy. When I was on, Pa pulled the sled around the house and stopped in front of the woodshed. He got off and I followed. “I think we’ll put on the high sideboards,” he said. “Here, help me.” The high sideboards! It had been a bigger job than I wanted to do with just the low sideboards on, but whatever it was we were going to do would be a lot bigger with the high sideboards on.
After we had exchanged the sideboards, Pa went into the woodshed and came out with an armload of wood—the wood I’d spent all summer hauling down from the mountain, and then all Fall sawing into blocks and splitting.
What was he doing? Finally I said something. “Pa,” I asked, “what are you doing?” You been by the Widow Jensen’s lately?” he asked. The Widow Jensen lived about two miles down the road. Her husband had died a year or so before and left her with three children, the oldest being eight. Sure, I’d been by, but so what? “Yeah,” I said, “Why?” “I rode by just today,” Pa said. “Little Jakey was out digging around in the wood pile trying to find a few chips. They’re out of wood, Matt.”
That was all he said and then he turned and went back into the woodshed for another armload of wood. I followed him. We loaded the sled so high that I began to wonder if the horses would be able to pull it. Finally, Pa called a halt to our loading, then we went to the smoke house and Pa took down a big ham and a side of bacon. He handed them to me and told me to put them in the sled and wait.
When he returned he was carrying a sack of flour over his right shoulder and a smaller sack of something in his left hand. “What’s in the little sack?” I asked. “Shoes. They’re out of shoes. Little Jakey just had gunnysacks wrapped around his feet when he was out in the woodpile this morning. I got the children a little candy too. It just wouldn’t be Christmas without a little candy.”
We rode the two miles to Widow Jensen’s pretty much in silence. I tried to think through what Pa was doing. We didn’t have much by worldly standards. Of course, we did have a big woodpile, though most of what was left now was still in the form of logs that I would have to saw into blocks and split before we could use it. We also had meat and flour, so we could spare that, but I knew we didn’t have any money, so why was Pa buying them shoes and candy?
Really, why was he doing any of this? Widow Jensen had closer neighbors than us; it shouldn’t have been our concern. We came in from the blind side of the Jensen house and unloaded the wood as quietly as possible, and then we took the meat and flour and shoes to the door. We knocked. The door opened a crack and a timid voice said, “Who is it?”
“Lucas Miles, Ma’am, and my son, Matt. Could we come in for a bit?”
Widow Jensen opened the door and let us in. She had a blanket wrapped around her shoulders. The children were wrapped in another and were sitting in front of the fireplace by a very small fire that hardly gave off any heat at all. Widow Jensen fumbled with a match and finally lit the lamp. “We brought you a few things, Ma’am,” Pa said and set down the sack of flour. I put the meat on the table. Then Pa handed her the sack that had the shoes in it.
She opened it hesitantly and took the shoes out one pair at a time. There was a pair for her and one for each of the children — sturdy shoes, the best, shoes that would last. I watched her carefully. She bit her lower lip to keep it from trembling and then tears filled her eyes and started running down her cheeks. She looked up at Pa like she wanted to say something, but it wouldn’t come out.
“We brought a load of wood too, Ma’am,” Pa said. He turned to me and said, “Matt, go bring in enough to last awhile. Let’s get that fire up to size and heat this place up.” I wasn’t the same person when I went back out to bring in the wood. I had a big lump in my throat and as much as I hate to admit it, there were tears in my eyes too. In my mind I kept seeing those three kids huddled around the fireplace and their mother standing there with tears running down her cheeks with so much gratitude in her heart that she couldn’t speak. My heart swelled within me and a joy that I’d never known before filled my soul. I had given at Christmas many times before, but never when it had made so much difference. I could see we were literally saving the lives of these people.
I soon had the fire blazing and everyone’s spirits soared. The kids started giggling when Pa handed them each a piece of candy and Widow Jensen looked on with a smile that probably hadn’t crossed her face for a long time. She finally turned to us. “God bless you,” she said. “I know the Lord has sent you. The children and I have been praying that he would send one of his angels to spare us.”
In spite of myself, the lump returned to my throat and the tears welled up in my eyes again. I’d never thought of Pa in those exact terms before, but after Widow Jensen mentioned it I could see that it was probably true. I was sure that a better man than Pa had never walked the earth. I started remembering all the times he had gone out of his way for Ma and me, and many others. The list seemed endless as I thought on it.
Pa insisted that everyone try on the shoes before we left. I was amazed when they all fit and I wondered how he had known what sizes to get. Then I guessed that if he was on an errand for the Lord that the Lord would make sure he got the right sizes.
Tears were running down Widow Jensen’s face again when we stood up to leave. Pa took each of the kids in his big arms and gave them a hug. They clung to him and didn’t want us to go. I could see that they missed their Pa, and I was glad that I still had mine.
At the door Pa turned to Widow Jensen and said, “The Mrs. wanted me to invite you and the children over for Christmas dinner tomorrow. The turkey will be more than the three of us can eat, and a man can get cantankerous if he has to eat turkey for too many meals. We’ll be by to get you about eleven. It’ll be nice to have some little ones around again. Matt, here, hasn’t been little for quite a spell.” I was the youngest. My two brothers and two sisters had all married and had moved away. Widow Jensen nodded and said, “Thank you, Brother Miles. I don’t have to say, “‘May the Lord bless you,’ I know for certain that He will.”
Out on the sled I felt a warmth that came from deep within and I didn’t even notice the cold. When we had gone a ways, Pa turned to me and said, “Matt, I want you to know something. Your ma and me have been tucking a little money away here and there all year so we could buy that rifle for you, but we didn’t have quite enough.
Then yesterday a man who owed me a little money from years back came by to make things square. Your ma and me were real excited, thinking that now we could get you that rifle, and I started into town this morning to do just that. But on the way I saw little Jakey out scratching in the woodpile with his feet wrapped in those gunnysacks and I knew what I had to do.Son, I spent the money for shoes and a little candy for those children. I hope you understand.”
I understood, and my eyes became wet with tears again. I understood very well, and I was so glad Pa had done it. Now the rifle seemed very low on my list of priorities. Pa had given me a lot more. He had given me the look on Widow Jensen’s face and the radiant smiles of her three children.
For the rest of my life, whenever I saw any of the Jensens, or split a block of wood, I remembered, and remembering brought back that same joy I felt riding home beside Pa that night. Pa had given me much more than a rifle that night; he had given me the best Christmas of my life.

White Chocolate Chip Cranberry Oatmeal Cookies

This is a fabulous wintertime baking recipe. This recipe was given to my mom by a pastry chef friend, then later tweaked by me (by adding the rolling sugar, and different ‘add ins’) I love the flavors that go together in this cookie. The white cholocate and cranberries taste so nice! By rolling the cookie in sugar before baking, you’ll get a great crisp on the outside while having a nice soft cookie on the inside. This recipe also doubles very nicely. 

White Chocolate Chip Cranberry Oatmeal Cookies

Ingredients
1 C granulated sugar
1 C packed brown sugar
1 C unsalted butter, softened
1/2 C shortening
2 eggs
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 C quick cooking oats
2 C all-purpose flour
1 1/2 C White Chocolate Chips
1 C Dried Cranberries
Sugar for rolling

Directions
1. Preheat oven to 375.
2. Cream butter, shortening, and sugars together. Beat until fluffy.
3. Add eggs one at a time, beat until fluffy. Add vanilla.
4. Mix all dry ingredients. Add slowly into the wet ingredients.
5. Shape dough into small balls in your hands, then roll in sugar. Place onto an ungreased baking sheet.
6.  Bake until light brown, about 10 minutes.
7. Immediately remove from cookie sheet.

Makes about 4 dozen cookies.

Now go, enjoy!! This cookie can easily be changed by changing the add ins. I’ve made them with Raisins, Chocolate chips, Nuts, and Dried Pomegranates. All have tasted great!

Pecan Pie

‘Tis the season of PIE! I love pie. Pecan is my favorite. Or maybe Banana Cream. Or maybe Chocolate Cherry. Or maybe…

Ok, you get it. I love pie.

Last year I wanted to make a Pecan Pie. The trouble was I had all the ingredients except Karo Syrup. No opportunity to go to the store was presenting itself and I was desperate for PIE! So I did what we all do when we’re in a pinch. I went to All Recipes to see if, perchance, there was a Pecan Pie recipe without corn syrup in it. Success!!

I know all my Southern friends will be skeptical. I was. But, like I said, I wanted pie, and with over 1300 ratings with 4.5 stars, I thought I’d give it a go. I’m so glad I did! It’s delish and easy–two requirements of mine.

Ingredients:
2 Eggs, room temperature
1/2 Cup (1 stick) Butter, melted
1 Cup light brown sugar
1/4 Cup white sugar
1 Tbsp all-purpose flour
1 Tbsp Milk
1 tsp Vanilla
1 Cup chopped Pecans
1 9-inch unbaked pie crust
A few whole Pecans for garnishing if you wish

1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy. Stir in the melted butter.
3. Stir in both sugars and flour. Mix well.
4. Add the milk, vanilla, and chopped nuts.
5. Pour into the unbaked pie crust. Garnish the top with pecans (opt).
6. Bake for 15 minutes. Reduce heat to 300 and bake 50 minutes more, or until done.

*As per reviews, I made a slight change to the original baking time which began at 400 degrees and reduced to 350 for lessor times.

Happy Holidays to you!

Source: allrecipes.com, Elaine Helms

Mistaken Chocolate Brownie Cake

 
So, I have never said that I was a great cook.  Never.  I try.  But, you know what, I walk away from the oven and help someone with homework, or I have to get a band aid for someone, or I have to run upstairs and take the clothes out of the washer and put them in the dryer.  You know you can’t be distracted when your cooking.  Everyone knows this. I know it,  I just choose to multi-task 😉  This cake was a big mistake!  It turned out Delicious but it wasn’t even supposed to be a cake!!!  I was attempting to make a dessert to take over to friend’s home for a “get-together”  and like I always do, I tried a new recipe at the last minute.  I was trying The Pioneer Woman’s Knock You Naked Brownies, but, um, I didn’t make the brownies.  I mixed the cake mix like the box said then I added all of the ingredients from the brownie recipe.  It was very wet.  I wasn’t sure if I could even bake it. But, I put it aside and made the brownies and then went back to the mess I made. I just stared at it.  It had a lot of stuff in it.  Ingredients that I didn’t want to waste.  So I dumped it into a bundt pan and cooked it. Then I made my homemade chocolate frosting and it was Delicious!  Very moist and chocolaty and just good!  So, that mistake turned out well.
 
Cake:
1 box of Betty Crocker Cake Mix
(the ingredients needed on the box)
1 cup chopped pecans, or less, or none!
1/3 cup evaporated milk
1/2 cup butter, melted
 
Preheat oven to 350 degrees. Spray your bundt pan with cooking spray really generously.
In a large bowl, mix the cake mix together like you normally would.  Leave it in the mixing bowl. Add the following to the mixture, pecans, evaporated milk, butter.  Mix these into the cake batter.  Pour into the bundt pan, and bake for at least 30 minutes.  You may need to let it cook a bit more, but check it with a toothpick .  Let it cool completely before frosting.
 
Frosting:
3/4 bag powder sugar
1/2 cup Hershey’s baking cocoa
1/8 cup milk
1/2 stick butter, room temperature (don’t melt it, let it set out and soften)
 
This is the starter mix for the frosting.  You may need to add a tad more milk, add only a Tablespoon at a time. Taste it, and go from there. More chocolate if it needs to be more chocolaty for you.  More powder sugar, if it needs to be thickened or sweetened.
 
 Adapted from The Pioneer Woman.
 
 

Albondigas Soup

Wow.  I get to post on Thanksgiving Day.  So in case you anticipate running out of creative ways to recycle your turkey leftovers, I am sharing a recipe from Pinterest that I have been wanting to try for a while and it contains no turkey…really.  It came together very easily and tasted really good.

Ingredients:  (please note that some of the ingredients for the soup are also used in the meatballs, so plan accordingly.)

SOUP:
1 T. vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 t. dried Mexican oregano
1/4 t. ground cumin 
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 t. adobo sauce
2 carrots, grated
1 t. salt
1/2 cup grated zucchini
1/4 cup uncooked rice

ALBONDIGAS (meatballs):
1/2 lb. ground beef
1/4 lb. bulk chorizo
1/4 cup grated zucchini
1 egg
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs 
1 T. fresh cilantro, minced
1/2 t. salt
1/4 t. ground cumin
1/4 t. dried Mexican oregano

1.  Heat the vegetable oil in a large stock pot (or dutch oven) over medium heat and saute the onion, garlic, oregano and cumin until onions are soft.  Add the beef stock, tomatoes, chipotle, carrots and salt.  Bring to a boil, then reduce to medium-low and simmer for 20 minutes.

2.  Make the albondigas by combining all of the meatball ingredients in a bowl and mixing well.  (One tip, the original recipe calls for a small, stale corn tortilla processed to crumbs but mine would never get small enough.  Next time I will use crushed tortilla chips.)  Pinch off about a tablespoon of meatball mixture and roll it into a ball about 3/4-inch in diameter.  Continue with the rest of the mixture.

3. Bring 2-3 inches of water to a boil in a medium to large saucepan.  Add the meatballs and boil for 3-4 minutes to reduce some of the grease.  Drain the meatballs and discard the water.

4.  Add the meatballs, zucchini, and rice to the soup and simmer for another 30 minutes.  Serve hot.  Garnish as desired.

Source:  Pinterest, originally  from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Thanksgiving Egg Gravy

This is a family recipe from my Great-Grandmother Nanny past down to her daughter, my Grandmother Josephine, past down to her daughter my mom Jacqueline, past down to her daughter..Me.  My Grandmother Josephine was born and raised on a farm in the countryside of North Carolina.  Her father was a tobacco farmer and her mother tended to the children, the farm and cooked breakfast, lunch and dinner! (from scratch of course!)  This recipe was part of my favorite meal of the year!  I looked forward to this all year long.  I love food and appreciated the work that went into making this. I was allowed to help when I was around the age of 10.  My mom and grandmother would cook all day long.  They had to cook a lot of food because all of my Grandmother Josephine’s siblings and their children and their children’s children would end up at her house to eat every Thanksgiving.  So she fed roughly 30 people at one time. She even had pies, and cakes. Looking back now, I don’t know how she did it.!  We ate in shifts with her best china, silver and crystal.  (I loved that and wasn’t allowed to wash them until I was in high school!)  The men went first, then the kids, then the moms. Funny how I didn’t think about that then.  But, it’s pretty typical for a mom to eat last, huh?  The “shifts” would eat, the dishes were washed and then the next shift began.  The picture above is from this weekend.  My husband can’t travel home with us for Thanksgiving.  So, we cooked an early Thanksgiving meal for him. This was yummy.  In the picture, (not my best china obviously) you can see the Egg Gravy, the Turkey, and the Dressing.  (The dressing is stuffing patted out in a cookie sheet and cut into squares.  Good Stuff.)  But the Egg Gravy is what we are talking about now.  It is really easy and so good. And you know, its taste is not “eggy”. Its just good stuff.  Real comfort food and I love it.  I really do.  I love it.  Not just the taste of it, but my heart loves this treasured memory of my grandmother’s recipe. 

1 32oz carton of Chicken Broth
1 32oz carton of Chicken Stock, OR use your drippings from your turkey!
1 dozen Eggs, hard boiled (you don’t have to use this many eggs. but we like them so we use a dozen)
3-4 Tbs. Flour
salt
pepper

Hard boil the eggs. Peel them and slice them. In a big stock pot add the chicken broth and the chicken stock.  Cook over med-high heat.  Go ahead and add the flour before it gets to hot and you can’t break up the lumps.  Add 3TBS in and whisk until all lumps are dissolved.  If you want the gravy thicker add more flour.  then bring it to a boil lower the heat to med-low and add the eggs.  Cook for about 30 minutes.  Stir frequently so it doesn’t stick to the bottom of the pot.  Then serve over your dressing and turkey.  It’s a southern delicacy!  Happy Thanksgiving!

Pumpkin Spice Puppy Chow

This is for all you “Muddy Buddy” lovers out there!

Ingredients:

2 1/2 c. powdered sugar
1 12 oz. package white baking chips
1/2 c. (heaping!) Biscoff spread
1 t. pumpkin pie spice
9 c. rice Chex cereal

Directions:

1.  Place powdered sugar in a large sealable plastic bag.  Set aside.
2.  Combine white baking chips and Biscoff spread in a microwavable safe bowl and microwave on high for one minute.  Stir.  Microwave for an additional 30 seconds and stir.
3.  Stir pumpkin pie spice into Biscoff mixture.  Fold in Chex cereal and toss to coat.
4.  Pour Chex into plastic bag and shake to coat the cereal in powdered sugar.

This would also taste delicious with candy corn, orange and yellow Reese’s Pieces candies or pumpkin pie spiced pecans stirred into the mix.

Biscoff is like a European peanut butter made from Biscoff cookies.  You’ll find it in the grocery aisle with peanut butter and nutella.

Source:  pbfingers.com