Makes 16 large rolls
Ingredients:
2 (.25 ounce) packages active dry yeast
2-1/2 cups warm water (110 degrees F/45 degrees C)
1 (18.5 ounce) package yellow cake mix
4 cups all-purpose flour
4 tablespoons margarine, melted
2 tablespoons white sugar
2 teaspoons ground cinnamon
4 tablespoons butter
4 tablespoons light corn syrup
4 tablespoons brown sugar
Directions:
1. Dissolve yeast in warm water and let stand until creamy, about ten minutes. In a large bowl, combine the cake mix and flour. Slowly add the yeast and water mixture and stir until smooth. Cover the bowl and let dough rise in a warm place until doubled in volume, about 1 hour.
2. Grease a 10x15 inch baking pan with high sides, or two 9x13 inch pans. With a spatula, scoop the dough out onto a heavily floured surface. Dust the top and roll or pat the dough into a large r ectangle, about 12x24 inches.
Brush dough with the melted butter or margarine. Combine sugar and cinnamon in a small bowl and sprinkle over the dough. Roll up dough jelly roll fashion and seal edge with a little water. Cut the roll into 1 1/2 to 2 inch slices. Place snugly into the prepared pan. Let rise in a warm place for about 1/2 hour or until doubled.
3. Preheat oven to 350 degrees F (175 degrees C)
4. While rolls are rising, combine butter or margarine, corn syrup and brown sugar in a heavy saucepan. Cook over low heat, stirring occasionally, until smooth. Remove from heat. When rolls have risen, pour the syrup over the tops of the rolls, letting it dribble down into the pan. Sprinkle rolls with pecans and bake at 350 degrees F (175 degree C) for 25 minutes or until golden brown.
Makes 12 rolls
NOTE:Dough made in bread machine
Ingredients:
1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1-1/2 teaspoons salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
Directions:
1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2. Meanwhile, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
3. Preheat oven to 350 degrees F (175 degrees C).
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
2 heads of cabbage washed , cored and cut in large pieces
6 slices of thick bacon
half cup sugar
1 teaspoon blk pepper
2 cups of water
In a large heavy skillet cook bacon until crispy, keep temperature on medium,on top of cooked bacon add cabbage, carrot ,black pepper,sugar and water, place lid half way on top so it will steam, after a few minutes stir and add more water if necessary to desired tenderness,
1 1/2 lbs. flounder fillets, 4 lg. pieces
1 c. backfin crabmeat
1 1/2 tsp. chopped green pepper
1 1/2 tsp. chopped pimiento
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. red pepper or
1/4 tsp. old bay seasoning
3 Saltine crackers, crushed
1 egg, separated
6 tbsp. mayonnaise
1 tbsp. chopped parsley
1/4 c. butter, melted
1/4 tsp. paprika
Rinse and dry the flounder. Remove the shell from crabmeat and add next 9 ingredients to crabmeat. Combine egg white and 1 tablespoon mayonnaise. Toss with crab mixture. Brush fillets on cut side with melted butter. Place in greased shallow baking pan and top each fillet with 1/4 crab mixture. Drizzle remaining butter over tops. Bake at 400º for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread on top of each fillet. Sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes or until golden and bubbly.
1/3 cup all pur-pose flour
1/4 cup cornmeal
1 tsp baking powder
dash of salt
dash of pepper
1 beaten egg white
2 tbs. milk
1tbs. cooking oil
In small bowl stir together flour, meal, baking powder, salt and pepper. In medium bowl combine egg white, milk and oil. Add to flour mixture. Stir with fork just until combined. Turn broth to high and drop dumpling mixture from roundd teaspon to make about 8 mounds. Cover. Cook for 30 minutes (do not peek). Makes about 4 servings.
1 4 to 5 lb Pork Shoulder
Oil or unsalted butter for coating
Salt & freshly ground pepper
PREHEAT OVEN TO 350°F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155°F. Remove from oven. Cover looselym with foil and allow to "rest" for at least 15 minutes before carving.
INGREDIENTS:
8 garlic cloves
8 black peppercorns (or assorted peppercorns)
2 teaspoons dried oregano
2 tablespoons corn oil
2 tablespoons cider vinegar
2 tablespoons salt
1 5-1/2 to 6 pound pork shoulder
1. Combine the first 6 ingredients in a mortar and crush. Rub the meat well with this mixture. Let the meat rest for at least 3 hours in the refrigerator, or overnight if possible.
2. Preheat the oven to 350° F. Bake the pork shoulder in a roasting pan for 3 to 3-1/2 hours, or until the skin is very crispy, turning it every hour.
1/2 - 3/4 cup pecans -- finely chopped
1 box yellow cake mix -- Duncan Hines is best
1 small vanilla instant pudding mix
1 teaspoon allspice -- optional
1/2 cup vegetable oil
1/2 cup dark rum -- Bicardi is best
1/2 cup pineapple juice
4 large eggs
****GLAZE****
1 cup sugar
1/2 cup butter -- no substitues
1/4 cup dark rum
1/4 cup pineapple juice
1/8 teaspoon allspice -- optional
Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake one hour. Insert kife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.
GLAZE: Combine all ingredients for glaze in small but
tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.)
With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".
Cake:
2 3/4 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoon salt
1 3/4 cups of sugar
1 cup Crisco shortening
3/4 cup milk
3 eggs(unbeaten)
1/2 teaspoon almond extract
1 teaspoon orange extract
Topping:
2 Tablespoon flour
3 Tablespoons brown sugar
3 Tablespoon confectioners sugar
1/4 teaspoon orange extract
1/4 teaspoon orange rind
Finely chopped pecans for a crunchier topping
********************
Combine 3/4 cup of batter with flour, brown sugar, confectioner's sugar, orange extract, and orange rind, pecan. Mix well. Spread topping in bottom or well-greased tube pan. Set aside.
Sift together flour, baking powder and salt into large mixing bowl. Add sugar and stir. Cut in shortening (as for pie crust) Add milk, orange extract, almond extract and eggs. Beat thoroughly. Pour over topping and bake at 375 for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.
2 cups of all purpose flour
1 tbs baking powder
1/2 tsp of baking soda
1/4 tsp freshly grated nutmeg
1 tsp salt
1 egg, beaten
3 tbs unsalted butter, melted
2/3 cup buttermilk
1/2 cup of fresh or frozen blackberries
Sift flour, baking powder, salt, baking soda and nutmeg together in a medium-size bowl. Make a well in the middle and add the egg, melted butter, and buttermilk. Mix them together in the well with a fork or your fingers.
Work quickly to incorporate the dry ingredients to make a fairly stiff dough. Fold in the blackberries.
In a pot of at least 4 cups of boiling broth/soup/stew, drop dumpling mixture one heaping teaspoon at a time. Make sure that they are not touching each other. Cover. Cook for 15 minutes Do not even think about peeking!
Makes about 4-6 servings.
4 1/2 cups cake flour
8 eggs (room temp)
1 pound confections sugar
1 pound butter (room temp)
3 tablespoons lemon flavor
1/2 grated lemon peel
Cream butter and sugar untill fluffy
Add 1 cup cake flour and 2 eggs. alternate until all ingredients are gone. Add flavor and peels.
Bake 220 degrees for 70 minutes in 10 inch fluted cake pan. Makes very large cake. for smaller cake reduce cake flour to 3 cups and eggs to 6. All other ingredients stay the same.
Cake recipe:
This cake requires eight days before you can serve it - three to make it and five to wait.
Day l:
Make the filling:
1 1/2 cups fresh or frozin coconut, grated
one 16-oz. carton sour cream
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
Blend all ingredients. Cover and refrigerate 24 hours.
Day 2:
Make the cake:
Make 1 Duncan Hines white cake, following the directions on the box. Bake in two greased and floured 9-inch pans. Cool layers on a rack.
Make the Glaze:
1/2 cup coconut milk (fresh, frozen, or canned)
1/4 cup white sugar
1/2 teaspoon vanilla
Combine the coconut milk and sugar in a saucepan. Over medium-high flame, stir constantly until the sugar melts. Add vanilla.
Glaze the Cake:
Using a length of thread, split each layer in half. Handle gently - layers are fragile. Using a toothpick, poke holes in all four layers. Using a pastry brush, paint the layers with the glaze. Let sit 5 minutes.
Repeat until glaze is gone. Let layers sit 24 hours, covered and refrigerated, before frosting.
Day 3:
Fill and Assemble the Cake:
Set one layer split side up and spread with the filling. Sprinkle with 1/2 cup coconut. Repeat with the remaining layers. Let sit for 30 minutes after assembling the layers.
Make the Frosting:
1 large carton heavy whiping cream
3/4 cup granulated sugar
1/8 teaspoon cream of tartar
Fresh or frozen coconut, grated, for garnish
Pour the cream into the bowl of your mixer and beat gently until it thickens. Switch to high speed, beating the cream until peaks form. Add the sugar and cream of tartar. Beat another minute. Frost the sides and top of cake. Garnish with coconut. Be forwarned: Avalanches to occur.
Some people find it necessary to secure the layers with toothpicks. If you're short of time, or your mixer is broken, frost the cake with one 8-ounce carton of Cool Whip mixed with 1 cut sour cream and sugar to taste.
Waiting!
Clear out a space in the refrigerator, adjusting the shelves if necessary.
Cover the cake - a large glass dome is best - and refrigerate for five days.
Serves 12 to 14 people. ENJOY !
Serves 4
1/2 lb. boneless round steak, about 1/2" thick
2 slices bacon
2 med. onions, sliced
1 cup sliced celery
1 tsp. caraway seed
1 can (10 1/2 oz.) au jus gravy
1 med. tomtao, cut-up
Freeze meat 1 hr. to firm (makes slicing easier) and slice into very thin
strips. In skillet, cook bacon until crisp. Remove and crumble. Pour off all
but 2 tbsp. drippings.
Cook onions and celery with caraway until just tednder, push to 1 side. Add
meat and until color just changes. Add gravy and tomato. Heat, stirring
occasionally. Serve over mashed potatoes.
Makes 4 to 6 servings
Ingredients
4 boneless chicken breasts, sliced into short strips
2 yellow summer squash, peeled and sliced into 1 inch pieces
1 zucchini squash, peeled and cut into 1 inch rounds
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1/2 cup pecan halves
1 teaspoon coarse ground black pepper
Directions:
1. Coat the bottom of a nonstick skillet or wok and brown chicken strips lightly. Add carrots and onion and cook for 3 minutes.
2. Add mushrooms and squash. Cook until squash begins to soften. Add pecans and sprinkle with a little pepper. Toss in pan for 2 to 3 minutes and serve.
Ingredients:
3/4 lb beef round steak, boneless (12-ozs.)
1 tsp oil
1/2 cup sliced carrots
1/2 cup sliced onion
1 tbsp soy sauce
1/8 tsp garlic powder
- dash pepper
2 cups zucchini squash, cut in thin strips
1 Tbsp cornstarch
1/4 cup water
Instructions:
Trim fat from steak. Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long (partially frozen meat is easier to slice). Heat oil in fry pan. Add beef strips and stir fry over high heat, turning pieces constantly, until beef is no longer red (about 3-5 minutes). Reduce heat. Add carrots, celery, onion, and seasonings. Cover and cook until carrots are slightly tender (3-4 minutes). Add squash; cook until vegetables are tender-crisp (3-4 minutes). Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.
