Easy Refrigerator Rolls


No Kneading Required. Fresh Rolls Every Night!

Image credit: Betty Crocker

INGREDIENTS:
2 cups warm water, 110° – 115°
2 packages yeast
6-1/2 – 7 cups sifted flour
1/2 cup sugar
2 TSP. salt
1/4 cup shortening
1 egg

DIRECTIONS:
Add yeast to warm water, stirring to dissolve.
Stir in the sugar, salt, shortening and egg.
Mix in flour(6-1/2 – 7 cups) by hand until dough is easy to handle.
Do not knead.
Place greased side-up in greased bowl.
Cover with waxed paper and a damp cloth. Keep cloth damp.
Store in refrigerator until ready to use. Dough will last about 5 days.

BAKING:
About 2 hours before baking, shape desired amount of dough into rolls. Return unused dough to refrigerator.
Cover and let rise until dough doubles in size, about 1-1/2 to 2 hours.
Preheat oven to 400°.
Bake for 12-15 minutes.
Cool on wire rack.
Makes about 4 dozen medium rolls.
 
posted by Mountain Republic                     recipe: Betty Crocker Cookbook, 1956 Edition

Yum Plum Crumb Loaf

This recipe sounds great-can’t wait to give it a try!

NancyC

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Yum Plum Crumb Loaf…a little bit of a tongue-twister, but it really does describe this moist and tasty quick bread! Ann, who has lots of yummy recipes and had lots of plums from her backyard plum tree, gave me a recipe for Plum Bread that a friend gave her, which I changed up by adding a little more plums, a little more baking soda, and a crumb mixture on top. There’s actually some crumb mixture in the middle of the loaf too, just to give it a little extra sweetness, but it’s not very visible. I used red plums in this but you can use any kind of plum, or you could probably substitute peaches or nectarines, too–I haven’t tried that yet, but I don’t see why you couldn’t! I strongly recommend using parchment paper to line your loaf pan (instead of greasing the pan)–it will come out…

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Bacon and Cheese Biscuits


Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s  about time to make them again. They are so darn good! 

 

 

Here are the ingredients:

And here’s the bacon.

It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.

This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.

This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.

It’s completely up to you.

I used Leerdammer. Next time I’ll try Cheddar, I think.

It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.

Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and  knead the dough 4 – 5 times.

To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.

When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.

Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.

Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.

These are so yummy. Enjoy, dear friends!

 

 
posted by Mountain Republic                                  recipe via: ZoomYummy

Top Hat Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

  • 1/4 cup butter or margarine (1/2 stick)
  • 1/2 cup flour
  • 2 cups yellow cream style corn
  • 1/3 cup milk
  • 1/4 TSP. salt
  • 1/8 TSP. garlic salt
  • 1/2 TSP. Worcestershire sauce
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup shredded Provolone cheese
  • 5 large egg yolks, slightly beaten
  • 5 large egg whites, stiffly beaten

Directions:

  • Preheat oven to 350°
  • In a heavy saucepan, melt the butter and blend in flour until smooth.
  • Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
  • Add both cheeses and stir until melted.
  • Blend egg yolks into sauce.
  • Cool slightly.
  • Gently stir 1/4 of egg whites into cheese sauce.
  • Carefully fold remaining egg whites into sauce until just blended.
  • Pour into ungreased 2 quart casserole dish.
  • Bake at 350° for 45 – 50 minutes.

posted by Mountain Republic                                        recipe by unknown

contains content from: Wikipedia

Sarah Ferguson is Drinking French Ginger Tea – Should We?

Our grandmothers used ginger quite liberally – fresh ginger.  Ginger cookies were made with fresh ginger,  jams had fresh ginger.  But today, the taste of fresh ginger is something we know nothing about unless we are into Asian food.  Ginger snaps from the box are nothing like the real deal.

Now it seems there is something called French Ginger Tea and I found out about it from an article about Sarah Ferguson:

She claims to have adopted a strict fitness regime based on exercising, drinking lots of water and eating plenty of fruit and vegetables.

The duchess is also a regular drinker of French ginger tea, which she dubs ‘a great disinfectant for the body’.

There are many websites with good recipes and some even add lemon or honey.  Here is an intriguing one at another blog called Do Right Fear Not.

Ham and Biscuit Ring – Perfect End to a Holiday Ham

In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand.  The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.

Ham Biscuit Ring

  • Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.
  • Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.
  • Bake in well-greased ring mold until done – in moderate oven (350)
  • Turn out on hot platter and fill the center with hot buttered peas.
  • Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).

Date and Nut Loaf

I recently ran across this old date and nut loaf recipe. It produces a very delicious, extra moist date bread that I just haven’t been able to get enough of lately. I’ve made it several times in the last couple of weeks. It’s just so darn good!

Did you know that dates are really good for you? I guess my Grandmother did, because I remember that she often made this recipe. Besides being very high in both fiber and potassium, dates are also extremely rich in anti-oxidants.

This date bread smells really good when it’s cooking (I’ve got one in the oven right now!) but it tastes even better!

Did I mention that this recipe is quick and easy? Hope you enjoy. Here we go:

Date and Nut Loaf

Ingredients & Preparation:

  • Pour: 1 – 1/2 cups water boiling water over 1 – 1/2 cups chopped dates (1 – 8 oz. package) Stir lightly. Let cool
  • Mix together in a bowl: 1/2 cup brown sugar (packed), 1 TBSP.  soft shortening, 1 egg
  • Stir in: the dates and water
  • Sift together and stir in: 2 – 1/4 cups sifted flour, 1 TSP. baking soda, 1/2 TSP. salt
  • Blend in: 1 cup broken walnuts
  • Pour: into a well greased 9″ x 5″ x 3″ loaf pan. Let stand 20 minutes.
  • Bake: at 350° for 60 – 70 minutes. A toothpick stuck in center should come out clean

posted by Mountain Republic

Christmas Salad

This hand-written recipe from my Mom was dated Xmas 1952. I remember that my Aunt loved this Christmas Salad recipe & she always served it at her Christmas dinners. On the lower corner of the index card, my Mom scribbled the word “delish!” Hope you enjoy.

Merry Christmas to all from Mountain Republic!

Christmas Salad

INGREDIENTS:

  • 1 box Lime Jello
  • 1 box Cherry Jello
  • 1 can crushed pineapple
  • 1 jar Bing salad cherries, pitted
  • 1 cup chopped nuts (if desired)
  • whipped cream or Cool Whip etc.
  • red or green Maraschino cherries

PREPARATION:

  • Prepare Lime Jello according to directions on package, except use the pineapple juice in place of part of the water.
  • Add the pineapple (& nuts if desired) to the Lime Jello.
  • Prepare Cherry Jello according to directions on package, except use the Bing cherry juice in place of part of the water.
  • Add the pitted Bing cherries to the Cherry Jello.
  • Mold in separate layers. Chill.
  • Top with whipped cream.
  • Garnish with green or red Maraschino cherry.

posted by Mountain Republic

 

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Dust off the Waffle Iron. It’s Time to Get Saturday Night Serious

This is an old-fashioned cast-iron waffle iron for making waffles using a stove burner. To purchase one, click on the picture.

Having watched our politicians waffle on this tax extension matter (among many matters) I would like to make some waffles this Saturday night, name them after the worst political wafflers and BITE THEM!

The following recipes came from a little notebook kept by my paternal grandmother’s cook.   They date from the 1930s-40s – times like our own now.

Plain Waffles

  1. 2 cups Flour
  2. 2 teaspoons Baking powder
  3. 1/2 teaspoon Salt
  4. 3 eggs Eggs
  5. 1 cup Milk
  6. 4 tablespoons melted Shortening
  • Sift flour once, measure. Add baking powder and salt. Sift again.
  • Beat egg yolks and combine with milk and melted shortening.  Add gradually to the first mixture beating until smooth and creamy.
  • Beat egg whites until stiff.  Fold in gently to the above.
  • Bake in waffle iron.
  • Makes four 4-section waffles.

Next:  Fora change,  select your favorite waffle or try making some of each – a waffle worshiper would do nothing other than this.

  • Graham waffles – Use graham in place of white flour.  Because graham is not to be sifted, add dry ingredients from the basic recipe and blend very thoroughly before combining with the liquids also from the basic recipe.
  • Cheese waffles – add from 3/4 to 1 cup grated American cheese to plain waffle batter, stirring it in just before adding the beaten egg whites.  These waffles are delicious served with broiled bacon or with grilled tomatoes.

Rice Waffles

  1. 1 and 3/4 cups flour
  2. 2 tsp baking powder
  3. 1 teaspoon salt
  4. 3/4 cup cold cooked rice
  5. 2 eggs
  6. 2 Tbs sugar
  7. 1 and 1/2 cups milk
  8. 4 Tbs melted shortening
  • Sift flour.  Add baking powder, salt and sift again.
  • Add the rice and blend with a fork.
  • Beat the egg yolks and sugar. Combine with milk and melted shortening.
  • Combine the above two mixtures.
  • Beat until perfectly smooth.
  • Beat egg whites until stiff and fold into the two combined mixtures.
  • Bake in hot waffle iron. Makes 6 four-sectioned waffles.

SamHenry’s Saturday Night Specials – No Pun or Gun Intended

Grandmothers did a lot with cheeses.  Economical and readily available and in an  infinite variety, they had to be a key ingredient.  On Saturday or Sunday night for supper, they wouldn’t get out the fondue pot and long forks and set up the lazy Susan. If they did, they would probably use Tyler Florence’s recipe found here. More than likely they would serve something like Mountain Republic’s good old mac and cheese found right here OR they would have a little Welsh Rarebit.

Welsh Rarebit you say?  It is melted sharp cheddar and beer and a thickening agent, etc. over toast.  Mmmmmm.  Why it is called Welsh Rarebit is the stuff that fills whole lexicons.  Have fun Googling your idea of an answer.  There are many.

Served with a side of warm fruit compote (easily made) or fresh fruit on lettuce with a poppy seed dressing (or tossed greens with a light olive oil, apple cider vinegar, Dijon mustard and salt/pepper dressing) and you’re back in front of the TV with dinner, a beer and dessert and you only had to carry the plate in one hand, the beer in another.

Best to cook the compote ahead because, although simple to make, it takes 3 hours in the oven at low temperature to “candy” or sweeten  the fruit.  All fruit sweetens when cooked.  Here’s all you do:

Fruit Compote:

Pre-heat oven to 250 degrees.  In a baking or casserole dish, combine the following well-drained canned fruits:

1 can of cubed pineapple

1 can of peaches (cut to size of the pineapple cubes)

1 can of pears (cut to size of pineapple cubes)

Canned cherries if desired

Stir the mixture.  Sprinkle with brown sugar and unsalted butter pieces (or Olivio).

Cook for 2 hours. Then set temperature at 350 degrees and cook for another hour.  Delicious!  Worth the wait.  Probably VERY bad for you.

Now for the Welsh Rarebit:

I have attempted to lower the calories in this and to keep the ingredients simple.  There are many variations on this recipe so “Google” a few.

In a medium saucepan over low to medium  heat, make a roux of roughly 2 Tbs each unsalted butter (or Olivio) and flour ( all purpose or use Wondra – it’s easier).  A “roux” is the French culinary term for 1/2 flour and 1/2 fat cooked until smooth with a slight bubble.  It is the basis for most sauces.  How easy it that, eh?

Stir in a scant teaspoon Dijon or dry mustard and tsp Worcestershire sauce and the remaining ingredients:

dash of salt and pepper (freshly ground always).

1/2 cup whole milk or 3/4 cup heavy cream. (add more milk if mixture thickens too much)

1 and 1/2 cups grated sharp cheddar cheese.

1/2 cup of your favorite beer

I always crush a clove of garlic and put a little of the juice in.

Stir the above until melted and smooth.  Pour over your favorite toast (rye, whole wheat, etc.)

Now wasn’t that easy?