Carmel Cinnamon Rolls

Adapted from Recipe Shoebox

Carmel Sauce:

1 cup butter
2 cups brown sugar
1/2 cup evaporated milk, whipping cream or half & half

Roll Dough:

I used 1/2 of my 2 hour french bread dough recipe click here

or for the original dough recipe click here

Cinnamon Roll filling:

1/3 cup butter, softened
1/2 cup brown sugar
2 tsp. cinnamon

1. Prepare bread dough. While it is rising prepare carmel sauce.

2. To prepare carmel sauce mix butter, brown sugar and milk in saucepan. Bring to a boil and let boil about 5 minutes or until sugar is dissolved. Pour sauce in greased 9x13 inch baking pan. Let cool while you prepare rolls.

3. When bread dough has raised and is ready to shape; roll it into a rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon. Roll up into a long skinny tube. Cut into 12 rolls. I do this with thread wrapped around and pulled past each other to cut or use a knife. Place on top of carmel sauce. Let dought raise again for about 40 minutes.

4. Bake at 350℉ for 30 minutes. Let cool for a few minutes and then invert and pour onto a large platter or cookie sheet. Enjoy!

Yield 12

Butterflake Rolls

3 TBS. yeast

¾ cup lukewarm water

1 (12 oz) can evaporated milk

1 cup warm water

2 ¼ tsp. ssalt

¾ cup sugar

3 eggs

6-9 cups flour (maybe more)

1. In mixing bowl sprinkle yeast over the ¾ cup lukewarm water. Stir together. Add evaporated milk, 1 cup water, salt, sugar, and eggs. Beat well.

2. Add flour until dough is barely stiff. Knead until smooth. Let rest while you grease 3-4 muffin tins.

3. Roll dough into a large rectangle on a floured surface. Fold in half lenghthwise, then fold in half again. (If desired brush with butter before folding dough.

4. Cut in four long strips with pizza cutter. Cut each strip into 10 to 12 pieces and place in greased muffin tins. Let raise until doubled. (About 2-3 hours) Bake at 350° for about 10 minutes or until golden brown.

Yield 3-4 dozen rolls

Swiss Chicken

from Jodi

4-8 boneless skinless chicken breasts
1 (10-3/4 oz) can cream of chicken soup
1/2 soup can filled with water
4-8 thick slices of swiss cheese
1 cup breadcrumbs or crushed croutons
Pepper

1. Place chicken in a greased 9x13 in. pan. Place slices of cheese on top of each piece of chicken.

2. Mix soup and water together. Pour over top of chicken.

3. Sprinkle croutons or bread crumbs over entire dish. Sprinkle with pepper if desired. Bake, uncovered, at 375℉ for 45 minutes.

Pumpkin Muffins

2 cups flour (white or whole wheat)

1/3 cup white sugar

1 TBS. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. salt
2 eggs

1 cup milk

1 cup canned pumpkin

2/3 cup brown sugar

¼ to ½ cup, butter, melted (use ¼ cup if eating right from oven; use ½ cup if eating hours later)

1 tsp. vanilla

2 cups chocolate chips or nut etc., optional

1.  Preheat oven to 400℉ and grease or line 24 muffin tins.

2.  In a large bowl whisk together the flour, white sugar, baking powder, cinnamon, nutmeg and salt.  

3.  In another bowl whisk together the eggs, milk, pumpkin, brown sugar and melted butter.  Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened.

4.  Add chocolate chips or nuts if using. Don't overmix. It shouldn't be smooth. Divide the batter among the muffin cups and bake for 15-18 minutes. 

from Recipe Shoebox

Orange Bread

from Recipe Shoebox

1/2 cup butter
1/2 cup orange juice
1 cup sugar
2 tubes flaky biscuits (8 biscuits each)

1. Gently separate a few layers of each biscuit. Stack on end in a greased bundt pan.

2. In a small saucepan combine butter, orange juice and sugar together. Cook and stir until boiling and sugar is dissolved.

3. Pour orange juice mixture over top of biscuits.

4. Bake at 350℉ for 25-35 minutes. Invert on serving plate and enjoy.

Manwich Nachos (Spanish Fork Nachos)

1 lb. hamburger
1 can (15.5 oz) Manwich (sloppy joe sauce)
tortilla chips
cheese

1. Brown hamburger. Add manwich and warm through.

2. Place tortilla chips on small cookie sheet. Pour hamburger mixture evenly over chips. Sprinkle with desired amount of cheese.

3. Place in oven with broiler on until cheese is melted.

Iced Pumpkin Chocolate Chip Cookies

2 cups shortening
2 cups sugar
4 eggs
2 cups canned pumpkin
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 cups flour
1 (12 oz) package chocolate chips
walnuts (optional)

1. Mix shortening, sugar, and eggs. Add pumpkin and mix well.

2. Add baking soda, salt, cinnamon and flour. Mix. Add chocolate chips and nuts if using.

3. Drop by teaspoonfuls on a cookie sheet, bake at 375℉ for 10-13 minutes. Frost when cooled.

Yield 7-8 dozen

Frosting:
9 TBS butter or margarine
3/4 cup evaporated milk
1-1/2 cups brown sugar
3 cups powdered sugar
2 tsp. vanilla

1. In saucepan place butter, evaporated milk, and brown sugar. Heat to boiling. Boil for 1 minute. Remove from heat and let cool.

2. Add powdered sugar and vanilla beat until smooth. Frost cookies.

Country Fried Steak

from KSL

1 pound cubed steak, cut into pieces
1/2 cups flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground sage
2 eggs
2 Tbs. water
1 cup fine dry bread crumbs or saltine crackers crumbs
1 square margarine

1. Put steaks between two pieces of plastic wrap and pound with the flat side of a meat mallet until very thin. Cut into serving size pieces.

2. Use 3 pie pans, (foil is fine) In first pan, put flour, salt, pepper, and sage. Stir to blend.

3. In second pie pan, put eggs and water. Using fork, blend well.

4. In third pie pan, put fine crumbs.

5. Heat 3-4 tablespoons of margarine in heated frying pan. If using electric fry pan, set at 300 to 325 degrees.

6. Dip each steak in flour mixture, then egg mixture, then into crumbs.

7. Fry steak slowly, not overcrowding. They should take 7 to 10 minutes for each side and the crumb mixture should be light brown. Don't fry to quickly. Turn and cook other side, adding margarine as needed. If you have to many to fry, keep warm in a 250 degrees oven or toaster oven until finished.

Peanut Butter Cup Cookies

from Real Simple Magazine

1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, at room temperature
3/4 cup dark brown sugar (light works also)
1/2 cup sugar
1 egg
1 tsp vanilla
1-12 oz. package small peanut butter cups, coarsely chopped (I chopped them in 1/4ths)

1. Heat oven to 375℉. Line 2 bakings sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. In mixing bowl, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add flour mixture, mixing until just incorporated. Fold in Peanut Butter Cups.

3. Drop Tablespoon size balls 2 inches apart on prepared pans. Bake until light brown around the edges, 12 to 15 minutes. Transfer to baking rack to cool.

Yield 3-1/2 to 4 dozen

Guacamole

2 ripe avocados
1/2 tsp. salt
1 garlic clove, finely minced
1 tsp. fresh lime juice or to taste
1 medium-size tomato, chopped
1/4 cup finely chopped white onion
1 medium-size jalapeno chili, minced
1/4 cup coarsely chopped fresh cilantro

1. Halve and pit the avocados; scoop pulp into a bowl. Coarsely chop with two knives.

2. Add salt, garlic, and lime juice.

3. Fold in tomato, onion, jalapeno, and cilantro.

4. Let stand a little while before serving to allow flavors to blend. Taste and adjust seasoning if necessary.

5. Serve with tortilla chips.

Put the pits of the avocados in the guacomole to help the avocado stay green and not discolor. (Shown in picture)

from Tricia T. and Annette

School House Brownies

2 cubes butter (3)
3 TBS. cocoa (4-1/2)
2 cups sugar (3)
4 eggs (6)
2 cups flour (3)
1 tsp vanilla (1-1/2)

1. Melt butter and cocoa together. I do it in the microwave or use a saucepan.

2. In mixing bowl put melted butter and cocoa. Add sugar, eggs, flour, and vanilla.

3. Pour into a greased and floured 9x13 inch pan. Bake at 350℉ for about 25 minutes. If you want to use a 10x15 inch cookie sheet one and one-half times the recipe. (Amounts show in parenthesis by ingredients)

4. Frost brownies as soon as they come out of the oven. Recipe below. They are also good if you remove them from oven put miniature marshmallow on the top and put them back in the oven for a couple of minutes until marshmallows start to melt and lightly brown. Cool slightly then frost.

Frosting:

1/4 cup butter, softened
3 cups powdered sugar
3 TBS Cocoa (more or less depending on how chocolatey you want it)
a little less than 1/2 cup of evaporated milk

1. Cream butter; add powdered sugar and cocoa. Add milk a little at a time until comes to desired frosting consistency.

These amounts are for the cookie sheet size brownies. Reduce a little for cake pan size.