January Recipes

Sharon brought Cinnamon Rolls

Hot Roll Mix from the Make-A-Mix Cookbook

20 cups all-purpose flour
4 teaspoons salt
1 1/4 cups sugar
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8months. Makes about 22 cups of HOT ROLL MIX.

Changes Sharon made to Cinnamon Rolls recipe below:

She added the grated peel of 1 medium orange to the Cinnamon Sprinkle. She used 1/2 cup orange flavored craisins plumped in orange juice and drained.

For the glaze she substituted whipping cream for the milk and used orange extract instead of vanilla.

Cinnamon Rolls

1 tablespoon active dry yeast
5 to 6 cups HOT ROLL MIX
1 1/2 cups lukewarm water
Cinnamon Sprinkle, see below
2 eggs, beaten
Sweet Glaze, see below
1/2 vegetable oil or melted butter

Cinnamon Sprinkle:

2 tablespoons butter
1/2 cup raisins
1/2 cup brown sugar
1/4 cup chopped nuts
1 1/2 teaspoons cinnamon

Sweet Glaze:

1 cup sifted powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or butter. Add 5 cups of HOT ROLL MIX. Stir well. Add additional HOT ROLL MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon Sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12” x 24” rectangle, about 1/4” thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and Cut with a sharp knife into 24 1” slices. Place on prepared baking sheets. Cover with a damp towel and let rise in warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375˚. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls.

Cinnamon Sprinkle: Melt butter or margarine in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts.

Sweet Glaze: In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.


Sybil brought Baked French Toast Casserole with Maple Syrup from Paula Deen

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


Mina brought Chicken and Dumplings

First, I make my own broth (you can use can broth).
1 (about 3 pounds) whole chicken
8 cups of water
salt and pepper to taste

Directions:
1.In a heavy pot with a lid place the chicken and water and bring to a boil.
2.Now add salt and pepper.
3.Simmer (with lid on the pot) - until tender, about 1 hour or one and ½ hours.
4.Let broth and chicken cool in pot, now refrigerator so the fat will come to the top of the broth.
5.Skim excess fat off the broth. Then remove and take the meat off the bones and cut into large pieces. Discard the bones and skin.

Chicken and Dumplings
3 c. cooked chicken, cut into large pieces
½ c. butter
1/3 c. flour
½ tsp. salt
1/8 tsp. pepper
4 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Now stir in cream of chicken soup, add cooked chicken, and cook for a minute or thicker if you are going to use this mixture for chicken crepes or a dish that calls for cream chicken.

Dumplings:
2 c. flour
3 tsp. baking powder
½ tsp. salt
¼ c. oil
1 c. milk

To prepare dumplings, mix all ingredients together and stir until moistened.
Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife.

Layer sauce dumplings sauce dumpling and sauce in a 9x13 pan. Bake at 425° for 25-30minutes.

Serve immediately.


DeeAnn brought Homemade Pop Tarts

Make pie crust (or buy the ready made)
Here is one recipe:
1 1/3 cups fat (butter, lard, shortening, tallow...use a combination of two for the best flavor)
4 cups flour
1/4 tsp salt
2 Tbsp sugar
2/3 cup cold water
Combine the fat, flour, salt and sugar with a pastry blender or in a food processor. Add the water a little at a time, mixing with a fork or food processor until it forms a slightly moist ball. Divide into two balls and roll out on a floured surface

At this point, you can trim off the edges so you have nice, neat rectangles, but I didn't want to waste any, so these are less than perfect.

For the filling, you can as I said, use jam or chop up some apple pie filling. We chose to the brown sugar variety: Melt 3 tablespoons butter and combine with 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl.

Cut your pie crust into smaller rectangles...making sure you cut an even number(tops and bottoms). Sprinkle some of the filling (about 1-2 Tbsp) on every other one.

Carefully place a top piece on the filling. Using a fork, crimp the edges shut to seal in the filling, but prick the tops to vent. If you are using jam or a fruit filling, this is especially important or you will have a mess on your baking sheet. Transfer the pop tarts to a cookie sheet. Bake at 400 degrees for 12-15 minutes, switching from the top rack to the bottom rack halfway through the baking time. You will know they are done when they get a little tan around the edges and lose the shiny look in the middle. Remove from the pan and let cool completely on a wire rack.

If desired, frost with a powdered sugar glaze:
3/4 cup powdered sugar
1/4 tsp vanilla
1-2 tsp milk (you don't want this runny)
1 tsp cinnamon (for the brown sugar filling)
Combine all ingredients in a bowl, whisking briskly to remove lumps.

You can put sprinkles on top to make it fun.

January's Meeting of the Pioneers

This month's meeting is scheduled for Wednesday, January 13th at 6:30 p.m. The theme is Making Old Things New. So take one of your old recipes and tweak it with lower fat, different ingredients, etc. OR you can just try a new recipe.

The meeting will be held at Sybil's home. Hope to see you all there!

Remember to email me or bring a copy of your recipe to the meeting so I can get it on the blog right away.

Fun New Websites

Check out the Krazy Kitchen:

http://thekrazykitchen.blogspot.com/

The Knead for Bread:

http://www.thekneadforbread.com/

Recipes from the December Meeting of the Pioneers

Cei made Blueberry Scones Mix in a Jar from RazzledazzleRecipes.com


2 cups flour
1/2 cup sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1-quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary.

This stores at room temperature for up to 6 weeks, or freeze for up to 6 months.

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 tsp vanilla. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees F for 12 to 15 minutes or until golden. Transfer to a rack to cool slightly, and serve warm.

Sybil made Creamy Almond Candy from EagleBrand.net

1 1/2 pounds vanilla-flavored candy coating*
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/8 teaspoon salt
1 teaspoon almond extract
3 cups (about 1 pound) whole almonds, toasted**

MELT candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds.
SPREAD evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.
TURN onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature.
MICROWAVE METHOD
COMBINE candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.
*Also called confectioners’ coating.
** To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Attach the following instructions on a gift tag:

She also made Strawberry Angel Cookies freom Smuckers.com

Crisco® Original No-Stick Cooking Spray
1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips


HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together

Sherry made Chocolate Chex Caramel Crunch Mix from Chex.com

8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container

DeeAnn made Egg Nog Cheesecake from ControllingMyChaos.blogspot.com

3 8-oz pkgs cream cheese, softened
1 cup sugar
2 Tbs flour
3/4 cup dairy eggnog
2 eggs
2 tsp rum extract
1 tsp ground nutmeg
1 tsp cinnamon
19 mini graham cracker pie crusts OR 2 9-inch crusts

Preheat oven to 425 degrees.
Blend softened cream cheese with sugar, flour, eggnog and eggs. Add rum extract, nutmeg and cinnamon.
Pour into pie crusts.
Bake at 425 degrees for 8 minutes. Reduce heat to 250 degrees and continue baking for 20 minutes, or until firm to the touch (longer for larger pies).
Remove from oven and cool.
Refrigerate.
Serve with whipped cream and a sprinkle of cinnamon.

December's Meeting of the Pioneers

December's meeting will be held on Wednesday, December 9th at 6:30 p.m. at Cei Kratz' home. 44514 Loneoak Avenue

The Theme Is: Holiday Food Gifts

Hope to see you all there!

Super Sides Recipes

It was another wonderful night for the Recipe Pioneers. The dishes were ALL delicious and the company was even better. We are getting more and more sisters attending and that just adds to the fun.


Sharon brought Beets with Orange Vinaigrette from The Barefoot Contessa Cookbook

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Sybil brought Cheesy Chile Rice from Food Network Magazine

Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with Parmesan. Spread the rice mixture in the dish, sprinkle with more Parmesan and dot with butter. Bake 20 minutes at 450 degrees.

She also brought Best Banana Bread Ever (as muffins)

1 cup butter or margarine
2 cups white sugar
4 eggs
2 tsp vanilla
3 cups white flour
2 tsp baking soda
1 tsp salt
1 cup sour cream
1 cup nuts (optional)
4 medium bananas

Preheat oven to 350°F.
Grease and sugar the loaf pans.
In a large bowl combined melted butter and sugar. Add eggs and vanilla. Mix well. Combine flour, baking soda, and salt. Stir into the butter mixture until smooth. Fold in sour cream and bananas. Spread into pans.

Bake at 350°F for 60 minutes for large loaves and 30 minutes for small loaves or until a toothpick inserted comes out clean. Cool for 10 minutes then take of our pans and cool completely.

Karen brought Grilled Scallions from Food Network Magazine

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.


Cei brought Pizza Potatoes from Great American Recipes

4 cups frozen hash brown potatoes, thawed
1 tsp salt
1 jar (2-1/2 oz) sliced mushrooms, divided
1 can (14-1/2 oz) chunky tomato sauce
1/4 cup Parmesan cheese
1 tsp Italian seasoning
1 tsp sugar
3/4 cup shredded mozzarella cheese
1/3 cup shredded Cheddar cheese
2 oz. sliced pepperoni
2 Tbs chopped green onions

Preheat oven to 400 degrees. Spray a 9-inch baking dish with nonstick cooking spray. Add the potatoes. Sprinkle with salt. Make for 10 minutes. remove from oven and set aside.

Drain the mushrooms. Combine the tomato sauce, half of the mushrooms, Parmesan, Italian seasoning and sugar in a large bowl; mix well. Spread on top of the potatoes.

Sprinkle the mozzarella and Cheddar on top of the potato mixture. Arrange the remaining mushrooms, pepperoni and onions on top. bake until the cheese is melted and the mixture is hot and bubbly, about 10 minutes. Cut into wedges to serve.

DeeAnn brought Sweet Potato Rolls from AllRecipes.com

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour

Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

She also brought Artichoke and Chickpea Stew from AllRecipes.com

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium Roma (plum) tomatoes, chopped (she used 1 can of diced tomatoes)
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained (she used cannelloni beans)
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste

Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.

Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Mary brought Cheese-Topped Zucchini from Favorite Recipes from Utah Farm Bureau Women

3 medium zucchini
1 medium onion, diced
Oil
Salt and pepper to taste
Oregano
1 cup tomato sauce
Mozzarella slices
Parmesan cheese

Slice zucchini in halves lengthwise. In large skillet, saute onion until tender in small amount of oil. Add zucchini halves, cut-side-up; sprinkle with salt and pepper and a little oregano. Pour tomato sauce over zucchini. Cover and cook on medium heat until tender, about 10 minutes. Top zucchini with sliced mozzarella cheese; sprinkle with additional oregano an cook, covered, until cheese melts. Cover with Parmesan cheese and serve.

Sherry brought

November's Meeting of the Pioneers

This month's meeting is going to be held on Wednesday, November 11th at 6:30 p.m. We will meet at DeeAnn's home: 3614 W Oldfield St. The theme this month is Super Side Dishes. I can't wait to see what you come up with!

We will be deciding on next year's monthly themes, so if you want a vote, be there!