Orange Tea Rolls
Ingredients:
1/2 cup water
1/3 cup shortening or butter
3 Tbsp. sugar
1/2 cup warm milk
1 yeast cake (1 Tbsp) softened in 1/4 cup warm water (plus a little sugar)
2 eggs, well beaten
3 1/2 cup flour (about)
1 tsp. salt
Directions:
Bring first three ingredients to boil and pout into mixing bowl. Let cool.
Add milk, yeast mixture, eggs, salt and then enough flour to make a soft dough.
Let stand until double in bulk (1-2 hours)
Roll out until dough is 1/2 inch thick. Spread with orange filling. Roll as a jelly roll.
Pinch edge closed. Cut in 1/2 in.-1 inch slices. Pinch bottom and place in well greased muffin tins.
Let rise 1 hour and then bake. * Put drip pan under muffin tins
Orange filling:
1 cup sugar
1/2 cup butter, soft but not melted
3 Tbsp. grated orange rind (grind from one orange)
Cream ingredients together well.
Quick Dinner Rolls
To prepare: Preheat oven to 350.
Ingredients :
2 yeast cakes or 2 pkgs dry yeast
½ c warm water
1 Tbsp sugar
1 c milk
¼ c butter
1/3 c sugar
1 tsp salt
2 eggs, beaten
3 ½ to 4 c flour
Directions:
Dissolve dry yeast in warm water for 5 min. Stir in 1 Tbsp
sugar. Scald milk. Stir in butter to melt. Cool. Pour into large
bowl. Mix in sugar, beaten eggs, and salt. Blend in dissolved
yeast. Stir in enough flour until dough leaves sides of bowl
clean. Put in greased bowl. Cover. Let rise 1 hour. Roll into
shapes and place on greased cookie sheet. Let rise until
double in bulk. Bake at 350. for 12-20 min.
Yield: 2-3 dozen rolls
Refrigerator Rolls
To prepare: Preheat oven to 400.
Ingredients:
½ c mashed potatoes
½ c shortening or butter
1/3 c sugar
2 c scalded milk
1 yeast cake in ½ c lukewarm water
2 beaten eggs
1 tsp salt
1 tsp baking powder
½ tsp baking soda
5-7 c flour
Directions:
Mix in large mixing bowl: mashed potatoes, shortening, and
sugar. Add scalded milk, cool until tepid. Add yeast and water
mixture. Add beaten eggs. Add salt, baking powder, baking
soda, and 2 cups of the flour. Beat thoroughly. Gradually add
remaining flour to make a dough. Knead for 2 min. Grease
top of dough. Cover tightly and place in refrigerator
overnight. Shape and place in pans about 2 hrs before baking.
when rolls are approximately double in size bake at 400. for
10-12 minutes.
Garlic Roasted Mashed Potatoes (Chef Brad)
To prepare: Preheat oven to 375.
Ingredients
Directions
6 lrg potatoes - peeled & quartered
6 garlic cloves, roasted*
1-12 oz can evaporated milk
1 cube butter
Salt & Pepper
Sour cream, if desired
Variations for mashed potatoes:
. Buttermilk = creamier texture
. Blue cheese = adds flavor,
creaminess & richness
. Half & Half = creamy texture
. White quinoa = fiber, flavor &
creamy texture (invisible nutrition!)
In a pressure cooker, place the potatoes in 3 inches of water.
Set pressure cooker on high and salt and pepper potatoes.
Pressure on high for 8 minutes, natural release. Drain off
water and proceed to mash potatoes, adding garlic, milk and
sour cream, if desired. Salt and pepper to taste.
*To roast garlic: Place garlic cloves in a piece of aluminum foil
with 1 tsp olive oil; wrap tightly. Place in 375. oven for 20-25
min. Garlic should be golden brown and tender when done.
Red Quinoa Coconut Yams (Cooking w/ Chef Brad)
Festive and Sweet ~ The perfect compliment for the holiday meal
Ingredients:
3 c cooked red quinoa
3 c sweet potatoes or yams
cooked & mashed
1 c sugar
½ c milk
½ c butter
2 eggs
1 tsp vanilla
½ tsp salt
1 c each: coconut & chopped nuts
1 c brown sugar
1/3 c flour (wonder flour)
1/3 c melted butter
pinch of nutmeg
Directions:
Mix above ingredients, except red quinoa, in a large bowl and
place in an oven proof pan that has been sprayed with a non
stick spray. Spread until even and then place the red quinoa
on top and spread it over the yam mixture. Mix the second
set of ingredients and place on top of the quinoa.
Melt butter. Stir in flour, sugar, nuts, coconut, and nutmeg.
Mix well. Place on top of yam and quinoa mixture and bake in
a 375. oven for 35 min.
Caramelized Green Beans (Cooking w/ Chef Brad)
Ingredients:
2 lbs fresh green beans
3 Tbsp Olive oil
Xagave or sugar
(perhaps almond flavored)
Balsamic vinegar
Directions:
In large sauté pan heat up 3 Tbsp olive oil. When hot, add
green beans and drizzle with Xagave and balsamic vinegar.
Saute until well coated and caramelized. Be careful not to
overcook.
Brined Turkey
Ingredients:
¾ c Real Salt or Kosher Salt
¾ c peppercorns
½ c pickling spices (about)
2 c brown sugar
water, to cover turkey
Directions:
Soak overnight in a 5 gallon bucket or cooler.
In morning rinse turkey, pat dry, and roast.
Candied Yams or Sweet Potatoes
To prepare: Preheat oven to 350.
Ingredients:
Yams or Sweet Potatoes
cooked, sliced & sprinkled w/
cinnamon & nutmeg
¼ lb butter – melted
1 c brown sugar
¼ c water
1 tsp vanilla
Directions:
Bring butter and brown sugar to a boil until dissolved. Add
water, return to a boil and dissolve sugar well. Add vanilla and
boil for 2 min. Pour sauce over prepared potatoes. Heat in
Cranberry Mold
Ingredients:
3 oz pkg cherry or raspberry jello
1 c hot water
¾ c pineapple juice
8 oz can whole cranberry sauce
1 c diced apple or celery
½ c chopped nuts
(If doubling recipe, use only 1 cup
pineapple juice.)
Directions:
Mix first four ingredients. Chill until slightly thickened.
Add last two ingredients and chill until set.
Quick Orange Ring
To prepare: Preheat oven to 400.
Ingredients
2-3 containers Buttermilk biscuits
¾ c sugar
½ c butter – melted
orange rind (grated from 1 orange)
2-4 Tbsp chopped pecans
Directions:
Grease Bundt pan. Line Bundt pan with the buttermilk
biscuits. Combine butter, sugar and orange rind and pour over
the biscuits. Top with the nuts if desired. Bake. Remove from
oven. Set a plate on top and with hot pads invert orange ring
onto the serving plate.
Turkey Stuffing
To prepare: Makes enough stuffing for about a 20 lb turkey
Ingredients
1 ¾ lb ground pork sausage
1 lrg onion – chopped
½ c celery – chopped
1 can sliced water chestnuts –
chopped
salt & pepper to taste
2 ½ tsp sage
2 ½ tsp poultry seasoning
½ tsp thyme
18-20 c soft bread cubes/crumbs
1 c chicken bullion or broth
2 eggs
Directions:
Brown pork, onion, celery, water chestnuts, salt & pepper.
Cool slightly & add 2 eggs, combine. In large bowl place bread
cubes and seasonings, combine.
Combine meat mixture and bread mixture. Add broth and
toss lightly.
Cranberry Sauce
Ingredients:
3 c fresh cranberries
1 lrg apple or pear – pealed & diced
1 c sugar
½ tsp ground cinnamon
Orange (zest & juice of 1 orange)
Vanilla to taste (optional)
Directions:
Place all ingredients in a pressure cooker and stir well to
blend. Close lid and cook 5 min on low pressure. You want
the cranberries to burst.
*Make the day before and the apples take on a beautiful
cranberry color.
Yam and Apple Casserole
Ingredients:
1 cup sugar
3 cups orange juice
3 Tbsp. cornstarch
1/4 tsp. salt
1 can yams or cooked fresh yams sliced
4 golden delicious apples peeled, sliced
1 Tbsp. butter
Directions:
Alternate layers of yams and apples in a casserole dish; start with yams and finish with apples. Bring to a boil in a sauce pan the first four ingredients. After it has cooked and thickened add the butter. Pour orange mixture evenly over apples and yams. Cover and bake in oven or microwave until hot and bubbly. The temperature of baling isn't important. It just needs to cook the apples until they are tender about 30 minutes at 350 degrees.
Sweet Potatoes - Yams
To prepare heat oven to 350 degrees
Ingredients:
3 cups mashed sweet potatoes
1/2 cup sugar
1 egg beaten
1/4 cup butter
1/2 cup evaporated milk
1/2 tsp vanilla
Mix and put in a casserole dish. Top with Struesel
Streusel:
1 cup brown sugar
1/2 cup butter melted
1/2 cup flour
1 cup pecans chopped
Bake for 30 minutes
Cranberry Bread
To prepare heat oven to 350 degrees
Ingredients:
2 cups sifted all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp salt
1/2 tsp. baking soda
1/4 cup butter
1 egg beaten
1 tsp. grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cup fresh or frozen cranberries
Directions:
Sift flour, sugar, baking powder, salt and baking soda in a large bowl/ Cut in butter until mixture is crumbly. Add eggs, orange peel and orange juice all at once. Stir just until mixture is crumbly. Stir until mixture is evenly moist. Fold in raisins and cranberry. Spoon into greased and floured 9x5x3 loaf pan.
Bake for 1 hour. Cool on rack.
Stuffed Mushrooms
To prepare heat oven to 350 degrees
Ingredients:
1/2 cup or 4 oz. blue cheese
1 cup or 8 oz. cream cheese
1/2 cup chopped mushroom stems
16 oz. or 2 pkg. mushrooms or but individual large mushrooms
Directions:
Remove stems from butter and saute in butter. Mix Blue Cheese, cream cheese, and mushroom stems. Spoon mixture in mushroom caps.
Bake for 10 minutes until cheese melts slightly.
The Ultimate Thanksgiving Mashed Potatoes
Ingredients:
5 pounds (about 10 medium) baking potatoes, peeled and quartered
4 Tbsp unsalted butter melted
2 oz. cheddar cheese, (about 1/2 cup) grated
4 oz. cream cheese
1 1/2 tsp coarse salt
3/4 tsp freshly ground pepper
Directions:
Place potatoes in a large pot and cover with cold water.
Add salt. Place over high heat and bring to a boil. Cook until fork tender about 20 minutes.
Drain and mash with a potato masher. Add 4 Tbsp. melted butter and the cheese and continue to mash until well incorporated. Season with salt and pepper.
Stacey's Jello Salad
Ingredients:
2 Large vanilla Pudding mix (cook and serve)
6 cups cold water
Cook until thick
2 Large jello (any flavor)
add dry mix to Pudding mix
Refrigerate overnight
Put mixture in mixer, add 1 jumbo cool whip
Beat until smooth.
You can add fruit (whatever flavor you are making) to the mixture.
Enjoy!
