Monday, November 25, 2019

Pumpkin Cinnamon Rolls with Caramel Frosting

I want to post a few Fall recipes before I play with the Christmas ones. These golden beauties will help celebrate Autumn! Delicious!

Pumpkin Cinnamon Rolls with Caramel Frosting

3 c. flour (+ more for kneading, about 7-8 c. total)
2 Tbsp. yeast
1 c. solid pack pumpkin
1 1/3 c. milk
1/4 c. sugar
1/4 c. oil
1 tsp. salt
1 egg, beaten
3 Tbsp. butter, softened
1/2 c. packed brown sugar
1 tsp. ground cinnamon

In mixing bowl, combine 3 c. flour and yeast. In a microwave safe bowl, combine milk, pumpkin, sugar and oil and heat  until very warm (this can also be done on the stove top.) Add warm ingredients to flour and yeast along with the egg and mix well. Stir in enough remaining flour to make a moderately stiff dough and knead for about 8 min. until smooth and elastic. Cover and let rise until doubled (about an hour, or less if using rapid rise yeast). Punch down and roll dough into a rectangle. Spread with butter and sprinkle brown sugar and cinnamon over butter. Roll starting on the long side. Cut into 1 inch slices (I used dental floss: slide it under an inch, cross the ends of the string on top and pull together to slice through). Place rolls in a greased 12x17 sheet pan. Cover and let rise until doubled. Preheat oven to 375 degrees and bake 20 - 25 min. or until golden brown. Cool on wire rack.

Caramel Frosting

4 Tbsp. Butter
1/2 c. packed brown sugar
2 Tbsp. milk
1/2 tsp. vanilla
dash of salt
2/3 c. powdered sugar

Melt butter in a saucepan and stir in brown sugar and milk. Cook and stir over medium heat for 1 minute. Stir in vanilla, salt and 1/2 c. powdered sugar. Beat until well blended. Add more sugar to desired spreading consistency. Drizzle or spread over rolls.


Friday, March 22, 2019

Sourdough Quick Scones

I grew up with the word scone meaning dough stretched or rolled and fried in oil. Now I live further East, and I see that I have to explain myself, because these are not like their English baked cousins of the same name. Whatever you like to call them, these are delicious! Years ago the basic recipe came from my Aunt, which you can find here: Quick Scones.  I have since modified the recipe to use with a Sourdough Start. These are fluffier with the start added, and I prefer them this way now. We love them for breakfast.

Sourdough Quick Scones

2 1/2 c. flour
1/2 c. sourdough start
4 tsp. sugar
1 Tbsp. baking powder
2 tsp. salt
1 c. water

Mix all ingredients in a bowl to make a dough. Let it rest 5 min. while you heat  about 1/2 inch of oil in a skillet over medium heat. Turn dough out onto floured surface and pat or roll to 1/2 inch thickness. Cut with a pizza cutter into 2 1/2 inch squares or pieces. Stretch each piece of dough a little before you place into hot oil. Fry until golden, drain on paper towel. Serve rolled in sugar or with butter and jam or honey butter. 

Notes: If you want to try my regular yeast scones, the recipe is here: Ever-ready Scones.


Wednesday, June 20, 2018

Frito Corn Salad

This is a favorite anywhere it goes. The recipe came to me from my sister-in-law, Rebekah.

Frito Corn Salad

2 cans (14 oz ) corn, drained
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 c. mayonaise
1 c. shredded cheese
5 oz. chili cheese Frito corn chips, crushed

Combine all except chips in a bowl and stir. Refrigerate until time to serve, then stir in crushed chips just before serving.

Notes: The photo example was made with only green peppers. Also there are some look-a-like corn chips out there which work just as well as the Fritos brand, just make sure you buy the chili cheese variety.


Wednesday, March 28, 2018

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Friday, February 2, 2018

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.

Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.


Tuesday, August 29, 2017

Sharing my End-of-Summer Watermelon

I went to the store today for a gallon of milk and some lettuce. As I walked through the produce section, there were the most immense watermelons I have maybe ever seen! I had not come for a melon, but I reached in to thump one, like my grandpa always did, and it sounded perfect. "Hmmm. Wonder how much one of those behemoths cost?" I wrestled it out of the box, boosted it into my cart and wheeled it off to gather my other groceries.  When I got to the checkout, and they put it on the scale, it wouldn't register...because the scale only goes to thirty pounds!!! So, however much my watermelon really weighs, I only paid for 30 pounds of it, because that is how they deal with such a thing. (Wish I could get on a scale that only weighed up to about 130 lbs, and just have them credit me with only weighing that much.) At any rate, it was a perfect melon, crispy and sweet, and we couldn't quite eat the whole thing that night, but by the next morning, we had bested it.

This has been a weird summer for me. For most of the summer, my two oldest daughters were living away from home and my two middle children were working all week at a scout camp, where they lived in tents and only came home on weekends, so during the week, we would sit down to dinner with just my husband, myself and my two youngest children. The big table seemed lonely, and the chickens had lots of extra scraps, because I have trouble remembering to down-size my recipes.  But, two weeks or so ago, my house filled back up again, and I have been ecstatic to have all my kids around. We have even had my married son and his little family for Sunday dinner and ALL the chairs were filled, and my heart. So, at this moment, we are equal to a big melon. I am savoring it all here at the end of summer, before some of them leave again.  I am glad to see them grow, and be so independent, but my favorite is when they are all together, teasing and laughing and sharing joy.

The blog has been broken for quite some time. Last October, Blogger made some changes that affected my template and it has taken my tech-challenged brain a long time to figure it all out, but we seem to be mostly functional again, and I am not discouraged when I log on now, so hopefully some new recipes will show up. Thanks for stopping by to catch up with me and my family! Labor Day is coming, you might check out this post to find menu suggestions for the holiday. Enjoy all of your last lovely summer experiences!


Thursday, June 23, 2016

Buttermilk Cornmeal Waffles

These golden waffles have a little crunch from the cornmeal. They are nice for breakfast, but they would be fun to top with taco meat and toppings or chili and cheese and sour cream for a quick weeknight meal too. The recipe came from a cookbook called Retro Breakfast.

Buttermilk Cornmeal Waffles
1 1/2 c. flour
2 tsp. baking powder
1 c. cornmeal
pinch of salt
1/3 c. sugar
2 eggs
2 c. buttermilk
1/4 c. melted butter or oil

Mix all and cook in hot iron.
Notes: The thickness of the buttermilk varies a little. You can add a little water to the batter if it is too thick.


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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

What this is:

A clearing house for all my favorite recipes. All my food musings. All my favorite cookbooks and kitchen gadgets. If you enjoy it here, and find it useful, welcome!