Moms rolls

So this has been requested several times by many family members. Since its almost thanksgiving I figured I should probably post the recipe. I am not like all those other chicks who have a recipe blog with pictures that look like they came out of a magazine. I just have regular ghetto pictures and you all will just have to deal.

Note to this recipe they also make amazing cinnamon rolls. So I will add that info to the bottom as well.


Moms rolls recipe-

Combine:
4 cups milk
1/2 cup water
3/4 cup honey or sugar

 microwave bowl for about 4 mints- stir once ( needs to be warm not boiling).

2 TBL yeast Added to warm mixture.
Put on speed 2 for a minute or till mixed well. Let stand 15-20 minutes until you air holes.
add:
 2 eggs
2tsp salt
1/2 cup shorting

turn on mixer for  minute

Add 9 cups of flour gradually

Mix until wet dough but not too sticky. add more flour as needed

Knead in machine 2-3 speed for 9 minutes

Oil big bowl- put dough in bowl
put cloth over top and let rise till doubles in size.

Roll dough and roll into desired shape

let rise in pan a little before baking.

Bake on 350 until golden

  

Now if you want to make cinnamon rolls follow next after rolls have risen double in size

1. Flour and roll dough
2. Pour melted butter till dough is covered but not soaked
3. Sprinkle cinnamon, sugar, and nuts if desired
4. Roll into a long roll and then slice in 1 1/2in sections
•  like to use unflavored floss to cut dough. knives just seem to squish the dough.
5. Place circles on oiled pan and let rise
6. Bake in oven on 350 until golden
7. Frost with any icing or glaze you choose
8. ENJOY!

 

 

broccoli cheese soup- updated with my thoughts on the recipe

So I have TMJ and the doctor has put me on a no chew diet so I am having to find ways to eat good stuff that I can not chew. I have not done well with the soup creations I found at the store so I am going to actually have to make soup today. My favorite soup is Broccoli cheese. I think this is the one I love... I am hoping its not the one I just kinda like. We shall see in a few hours now won't we. 

 I'll post pics of the finished product and if I liked it or not... and any needed recipe alterations.

----Broccoli cheese soup----

Ingredients

• 1/4 stick butter
• 2heads broccoli, cut into florets or 16 oz frozen
• 2 cans broth
• 1/4 cup valveeta
• 2 cups cheese ( My edit) I added 2 extra cups of cheese way needed!
• 2 cups cream
• 1/2 Tbs garlic powder
• 2/3 cup corn starch ( was probably too much) I will scale down next time.
• 1/2 cup water

Directions

combine butter and broccoli and broth till broccoli tender and reduce heat. Stir in Velveeta and cheese and garlic. Ina small bowl disolve cornstarch in water then stir into the mixture and serve




Was super delicious and will continue to use this recipe with the correction you see up top. Enjoy!

Lemon Zucchini Bread

I love Zucchini Bread and I found a blog post on Pinterest and gave it a try. I love it soo much I thought I would post in here for others to try.

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

http://nancycreative.com/?s=lemon+zucchini&submit=Search


Hope you love it as much as I do.

Banana chocolate chip muffins

Banana chocolate chip muffins

I love my moms recipes like the rest of the family, but I she didn't have any muffin recipes. With a brown bananas eying me from the counter and a tummy crazing sweets I went in search of a really really good Banana muffin recipe. The little Goldie locks in me I found quiet a few duds, Too dense, to tasteless, then one that was just right. Okay not just right, it lacked chocolate.  I found the recipe on Pinterest and added chocolate chips to it and it was Awesome! I should have taken pictures but sorry people I just forgot again.
Banana Muffins

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 bananas, mashed, or thawed if frozen
1/2 to 1 cup of chocolate chips depending on your sweet tooth.

Cream together butter and sugar. Add eggs and vanilla and beat until combined. Gradually add flour, baking soda and salt and mix well. Add bananas and mix until well incorporated. fold in chocolate chips.

Line 12 muffin cups with papers, or grease well. Fill muffin cups 3/4 full. Bake at 350 for 20-30 minutes or until golden brown. Cool completely on a wire rack. Makes one dozen.

 Here is the original bloggers post if you want the picture references.

http://cookwithsara.blogspot.com/2009/06/banana-muffins.html

Snickerdoodles

For those who know me know that I love cookies more than almost anything. Don't get me wrong I love pie, and cupcakes like the rest of the world, but there is something about the cookie that makes me turn into a fat boy whose been on a diet that makes me go nuts for cookies.

This brings us to the snicker doodle. I found this recipe in a recipe book I believe I got as a wedding gift, and I loved it. The recipe makes only 24 cookies so it can easily be doubled to make more.

Snickerdoodles:
Cream

1/2 cup butter
1 cup sugar
1 egg

slowly mix in
1 1/4 cup flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp vanilla

Chill 1 hour

Once chilled, shape into 1 inch balls. Combine 2Tbls Sugar and 1tsp cinnamon. roll balls in sugar mixture. Bake on a cookie sheet for 10-11 minutes at 375. Let cook then Eat!

Crumb Topping.

To start our family blog I thought I would post a recipe I have been asked for 100 million times. Without fail every November and December and sometimes even in July (basically any time someone needs to make crumb topping on a pie) I get the call for the crumb topping recipe. Mom knows the recipe too, but some how I was nominated as crumb topping expert. So to all my lovely sisters out there here is the crumb topping recipe.

Crumb Topping

1/2 cup flour
1/4 cup sugar
1/4 cup softened butter

Mix together
Pour on top of apple or cherry pie filling.

I often double the recipe as don't like a skimpy topping. I may someday learn how add pictures but for my first post it will have to do.