Overnight Cinnamon Rolls

Carol Brown

Overnight Cinnamon Rolls

Ingredients

  • 1 tsp. dry yeast
  • 3 cups warm water
  • 1 cup sugar
  • 2 eggs
  • 1/2 c. shortening or oleo
  • 1 T. salt
  • 8 c. flour (or more)

Instructions

  1. Begin to stir up at 5 p.m.
  2. Punch down every hour until 10 p.m.
  3. Then at 10 p.m. shape into bread or rolls or sweet rolls.
  4. Cover, let rise at room temperature right on your work bench overnight. Next a.m. bake at 350o to 375o for 20-25 minutes for rolls. Note: Cinnamon rolls are made by rolling out dough into a rectangular shape and covering the dough with butter, cinnamon, and brown sugar.
  5. Roll dough, beginning at a long side of the rectangle.
  6. Using a thread, slide the thread under the rolled dough, bring both ends of thread to the top, criss-cross the ends and pull to cut the rolls neatly.
  7. Place rolls in a greased cake pan spaced apart to allow them to rise.
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Potato Buns

Carol Brown

Potato Buns

Ingredients

  • 1 c. mashed potatoes
  • 1 pkg. yeast (2 1/4 tsp)
  • 1/2 c. butter (melted)
  • 1 c. sugar
  • 1 C. lukewarm water
  • 3 eggs, beaten 5 c. flour (6-7) bit of salt

Instructions

  1. Dissolve yeast in lukewarm water.
  2. Mix mashed potatoes and sugar in large bowl. add beaten eggs. whole mixture should be lukewarm. add lukewarm water and yeast. mix and add melted butter. mix well and add flour and salt, stirring, until you can knead it with hands. It is very important to keep dough warm but not hot.
  3. Knead till nice an d light. you may have to add more flour but dough is supposed to be very soft. place in greased bowl and let rise until double. knead down and shape into rolls as for sandwich buns, placing separately on greased cookie sheets, or make smaller and place in pan as for dinner rolls. let rise till double in size.
  4. Bake until light brown, while warm, brush tops lightly with melted butter. 350o 10 minutes or until done (15 minutes for dinner rolls)
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Simple Corn Bread

Carol Brown

Simple Corn Bread

Ingredients

  • 1 cup flour
  • 3/4 cup cornmeal
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1/4 cup honey
  • 2 Tblsp melted butter
  • 1 cup milk (even reconstituted powdered milk works fine)

Instructions

  1. Mix together flour, cornmeal, baking powder and salt into bowl.
  2. Combine egg, honey, butter, and milk. Add to dry ingredients, stirring just enough to moisten.
  3. Pour batter into greased 8 inch square baking pan.
  4. Bake 400 degree oven 30 minutes or until done.
  5. Serve warm with honey, if you wish. Makes 9 servings.
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Herbed Rice Pilaf

Carol Brown

Herbed Rice Pilaf

Ingredients

  • 3/4 cup onion, chopped
  • 1 1/2 - 2 cups celery, chopped
  • 1 cup butter
  • 9 - 12 cups dry bread cubes
  • 1 - 2 tsp. salt
  • 1 - 1 1/2 tsp. rubbed sage leaves
  • 1 tsp. thyme leaves
  • 1/2 tsp. pepper
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 3 eggs
  • 1-2 cans chicken broth

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes.
  3. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes.
  4. Add the scallions, thyme, chicken stock and salt and bring to a boil.
  5. Cover the pan with a tight-fitting lid.
  6. Transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
  7. Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
  8. Fluff the rice with a fork and serve immediately.
  9. Yield: 4 1/2 cups, 4 to 6 servings Prep Time: 5 minutes Cook Time: 40 minutes Inactive Prep Time: 10 minutes Note: I often double this, add celery, bell pepper, or snow peas. If doubling 1/4 t. of dried thyme is about right for 2 C. rice.
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Thanksgiving Stuffing

Great Grandma Neese

Auto Draft

Ingredients

  • 3/4 cup onion, chopped
  • 1 1/2 - 2 cups celery, chopped
  • 1 cup butter
  • 9 - 12 cups dry bread cubes
  • 1 - 2 tsp. salt
  • 1 - 1 1/2 tsp. rubbed sage leaves
  • 1 tsp. thyme leaves
  • 1/2 tsp. pepper
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 3 eggs 1-2 cans chicken broth

Instructions

  1. In large skillet, cook and stir onion, celery, thyme, and sage in butter until onion is tender.
  2. Stir in about 1/3 of the bread cubes.
  3. Turn into large bowl and add remaining ingredients, adding chicken broth as needed until the desired moistness is achieved. (Perhaps about 1 1/2 cups--until is sounds wet when stirring)
  4. Stuff turkey just before roasting.
  5. Bake extra dressing 1 1/2 hours at 350 degrees or put in crockpot.
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Sour Cream Biscuits

Great Grandma Snow/Carol Brown

Sour Cream Biscuits

Ingredients

  • 2 cups flour
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • 1/2 tsp. Baking soda
  • 1/4 cup shortening (as in Crisco)
  • 1 1/3 cups sour cream

Instructions

  1. Mix dry ingredients.
  2. Cut in shortening until it looks like coarse meal.
  3. Stir in sour cream.
  4. Knead it a few times on floured surface.
  5. Roll out and cut into biscuits, drop them on a cookie sheet and bake.
  6. Makes 12 biscuits 425 degrees 10-12 minutes
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French Herb Bread

Marla Stokesbary

French Herb Bread

Ingredients

  • 1 Tbls. active dry yeast
  • 2 Tbls. white sugar
  • 1 tsp. salt
  • 3 1/2 cups all-purpose flour
  • 1 cup milk
  • 1 Tbls. white vinegar
  • 1/4 cup water
  • 1/4 cup butter
  • 1/2 cup minced onion (fresh)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1 Tbls. minced parsley
  • 2 Tbls. butter

Instructions

  1. In a large bowl, combine yeast, sugar, 1 tsp. salt, and 1/2 cup of the flour.
  2. In a saucepan combine the milk, water and 1/4 cup of the butter until 110 degrees.
  3. Add milk mixture and vinegar to the flour mixture and blend at low speed until moistened.
  4. Beat at medium speed for 3 minutes.
  5. Stir in 1 1/2 cups additional flour to form a sticky dough.
  6. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more flour until dough is smooth and pliable.
  7. Place dough in a greased bowl and let rise in a warm place until doubled. Punch down dough and roll into a rectangle shaped about 16 X 8 inches.
  8. In a saucepan heat the onion, garlic, 1/2 tsp. salt, parsley and 2 Tbls. butter until butter is melted.
  9. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
  10. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in size.
  11. Preheat oven to 400 degrees Bake bread until golden brown--about 20-30 minutes.
  12. Brush hot bread with final 2 Tbls. butter and sprinkle with parsley.
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Banana Bread

Grandma Neese

Banana Bread

Ingredients

  • 3 large bananas
  • 2 cups flour
  • 2 eggs well beaten
  • 1 cup sugar
  • 2 T shortening
  • 3 T sour milk
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp soda

Instructions

  1. 1 loaf 350 degrees 65 minutes recipe x 2 = 5 mini loaves 325 degrees 40 - 45 minutes
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http://www.brownology.net/2013/04/03/banana-bread/

Blueberry Cream Muffins

Carol Brown

Blueberry Cream Muffins

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups blueberries
  • 2 eggs, lightly beaten
  • 1 cup light sour cream
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • Topping:
  • 1/2 cup brown sugar
  • 1 cup flour
  • 6 T butter
  • 2 tsp. cinnamon

Instructions

  1. In large bowl, combine dry ingredients.
  2. Add berries and toss gently.
  3. Combine rest of ingredients and mix well.
  4. Stir into dry ingredients just until moistened.
  5. Fill greased or paper-lined muffin cups 2/3 full.
  6. Top each muffin with 1 TBSP topping mix.
  7. Bake 400 degrees for 20 - 25 minutes or until test done.
  8. Makes 12 muffins. Recipe can easily be doubled.
  9. You can easily substitute black raspberries, blackberries, cherries, peaches with a little nutmeg, or apples in place of the blueberries.
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http://www.brownology.net/2013/04/03/blueberry-cream-muffins/

Cheddar Cheese and Chive Biscuits

Carol Brown

Cheddar Cheese and Chive Biscuits

Ingredients

  • About 7 cups flour (about 2 #)
  • 2 tsp salt
  • 4 1/2 Tbsp baking powder
  • 2/3 cup sugar
  • 1/4 cup dried chopped chives
  • 1 - 1 1/2 cups grated sharp cheddar cheese
  • 2/3 cup melted butter
  • 1/2 cup vegetable oil
  • 2 3/4 cup milk

Instructions

  1. Combine flour, salt, baking powder, sugar and chives in a large mixing bowl; mix thoroughly.
  2. Stir in cheese; mix.
  3. Add melted butter and oil; mix until well blended.
  4. Add milk, mix or knead until dough pulls away from sides of bowl. Do not overmix.
  5. Drop dough onto ungreased baking sheet, about 1/4 cup at a time. Bake in preheated oven - 400 degrees about 20 minutes.
  6. Makes about 3 dozen (Large Recipe)
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http://www.brownology.net/2013/04/03/cheddar-cheese-and-chive-biscuits/