Beverly Morrow's dinner rolls

16-20 cups unbleached flour 1 cup sugar 2 T salt 1-1/2 cup shortening 6 cups water 4 T yeast 1/2 cup powdered milk Put flour in a very large bowl. Make a well and add, sugar, salt, shortening, and dry milk. Dissolve yeast in 2 cups of water. Add to flour mixture and add 4 cups water more. Mix well and knead until elastic Bake at 350 degrees. 40 minutes for loaves (5 or 6), less for rolls and cinnamon rolls.

Easy Challah Braid...america test kitchen

Easy braid. CHALLAH. ATK Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. A change in technique made the dough perfect for novice bread bakers. SERVES Makes 1 Loaf TIME 1¾ hours, plus 7 hours resting and cooling Easy braid. CHALLAH. ATK Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. A change in technique made the dough perfect for novice bread bakers. SERVES Makes 1 Loaf TIME 1¾ hours, plus 7 hours resting and cooling Why This Recipe Works To make challah dough that was moist but malleable, we combined a short rest during kneading with a long fermentation; this built a sturdy but stretchy gluten network that made the dough easy to handle. We also employed a dough-mixing technique called tangzhong, incorporating a cooked flour-water paste that bound up water in the dough so that it was moist but not sticky. Ample amounts of oil and eggs made the baked bread plush. Pointing the four dough strands in different directions, rather than lining them up parallel to one another, made them easier to keep track of during braiding. Brushing an egg wash—lightly salted to make the eggs more fluid—over the braided dough encouraged rich browning as the loaf baked. Flour Paste ½ cup water 3 tablespoons bread flour Dough 1 large egg plus 2 large yolks ¼ cup water 2 tablespoons vegetable oil 2 ¾ cups (15⅛ ounces/429 grams) bread flour 1 ¼ teaspoons instant or rapid-rise yeast ¼ cup (1¾ ounces/50 grams) sugar 1 teaspoon table salt Vegetable oil spray Egg Wash 1 large egg Pinch table salt 1 tablespoon sesame seeds or poppy seeds (optional) Before You Begin * We strongly recommend weighing the flour for this recipe. This dough will be firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling and braiding the ropes, so resist the urge to dust your counter with flour. If your counter is too narrow to stretch the ropes, slightly bend the pieces at the 12 o'clock and 6 o'clock positions. Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark. Instructions 1. For the flour paste: Whisk water and flour in bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds. 2. For the dough: In bowl of stand mixer, whisk flour paste, egg and yolks, water, and oil until well combined. Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Let stand for 20 minutes. 3. Add sugar and salt and mix on medium speed for 9 minutes (dough will be quite firm and dry). Transfer dough to counter and lightly spray now-empty mixer bowl with oil spray. Knead dough briefly to form ball and return it to prepared bowl. Lightly spray dough with oil spray and cover bowl with plastic wrap. Let dough rise until about doubled in volume, about 1½ hours. 4. Line rimmed baking sheet with parchment paper and nest in second rimmed baking sheet. Transfer dough to counter and press into 8-inch square, expelling as much air as possible. Cut dough in half lengthwise to form 2 rectangles. Cut each rectangle in half lengthwise to form 4 equal strips of dough. Roll 1 strip of dough into 16-inch rope. Continue rolling, tapering ends, until rope is 18 inches long. Repeat with remaining dough strips. Arrange ropes in plus-sign shape, with 4 ends overlapping in center by ½ inch. Firmly press center of cross into counter to seal ropes to each other and to counter. 5. Lift rope at 12 o'clock, bring over center, and place in 5 o'clock position. Lift rope at 6 o'clock, bring over center, and place in 12 o'clock position. 6. Lift rope at 9 o'clock, bring over center, and place in 4 o'clock position. Lift rope at 3 o'clock and, working toward yourself, bring over braid and place in 8 o'clock position. Adjust ropes so they are at 12, 3, 6, and 9 o'clock positions. 7. Repeat steps 5 and 6, working toward yourself, until you can no longer braid. Loaf will naturally list to 1 side. 8. Pinch ends of ropes together and tuck both ends under braid. Carefully transfer braid to prepared sheets. Cover loosely with plastic and let rise until dough does not spring back fully when gently pressed with your knuckle, about 3 hours. 9. For the egg wash: Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Whisk together egg and salt. Brush loaf with egg wash and sprinkle with sesame seeds, if using. Bake until loaf is deep golden brown and registers at least 195 degrees, 35 to 40 minutes. Let cool on sheets for 20 minutes. Transfer loaf to wire rack and let cool completely before slicing, about 2 hours.

POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Pub-style Shepherd's Pie

SERVES 2

12 oz yukon gold potatoes 3 oz carrot 2.5 oz cellery 1 yellow onion 1/4 oz thyme 2 T sour cream 1 t garlic powder 1.5 oz tomato Paste 10 oz ground beef 1 T flour 2 beef stock concentrates 1/2 cup white cheddar cheese Wash and Dry Produce Dice potatoes into 1/2" pieces. Strip Thyme leaves from stem, roughly chop leaves Trim and peel and halve arrot lengthwise; slice crosswise . into 1/4" think half-moons. finely dice celery Have, peel and finely chop onion Place potatoes in a med pot with eough salted water to cover by 2". Bring to a boil and cook til tender, 15-20 minutes. Draoin and return potatoes to pot. Mash with sour cream, 2 T butter and 1 t chopped thyme til smooth and creamy, adding splashes of water as needed. Season grenerously with salt and peper Keep covered off heat until ready to serve. while potoates cook, heat a drizzle of oil in an oven proof pan over medium-high heat. Add carrots; season with salt and pepper. Cook stirring unti lslightly softened, 203 minutes Add celery, onion and a large drizzle of oil. Season with saltand pepper. Cook, sitrrring until veggies are just tender, 57 minutes Stir in garlic powder and 2 t chopped thyme; cook until fragrant...30 seconds. Cook Feef. Add beef to pan with veggies. Season with sale and pepper. Cook, breaking up meat into pieces, until browned and cooked through 4-6 minutes. Add otmato paste and flour; cook, stirring til thoroughy combined 1 minute. Gradually pour 1/2 cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thck. 1-2 minutes. Turn off heat. Taste and season with salt and pepper. Top beef filling wiyth mashed potatoes in an even layer, leaving a 1" border around edge of pan. Evenly sprinkle with cheddar. Broil until browned 3-4 minutes. WARCH CAREFULLY TO AVOID BURNING Serve directly from pan

Rainbow Gelatin Cubes (Gladys Mae)

 Here is Gunner's recipe, as found in her recipe book.  Scroll past it for added information not included in her recipe.

Vary the colors to match the occasion...pink or blue for showers, school colors for graduation, etc.

four 3 oz packages assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5 3/4 cups boiling water divided

14 oz can sweetened condensed milk

1/4 cup cold water

1. In a bow, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9" dish coated with non stick cooking spray; refrigerate until almost set, but not firm, about 20 minutes

2. In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over col water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.

3. Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pour in next layer on top. Refrigerate for at least 1 hour after completely last layer before cutting into 1" squares.

4. Best to start this early in the day needed or the day before.

From Susan Hatch: I always wanted my mom to make these cubes for me. They do take longer than most be are so very pretty

Here is a similar recipe I found online from House of Nash Eats. It has more explanations and uses all 6 colors of the rainbow.   https://houseofnasheats.com/layered-rainbow-jello/

Layered Rainbow Jello

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties.  This finger jello a total crowd-pleaser and it's fun and easy to make.

Prep Time15minutes mins

Additional Time4hours hrs

Total Time4hours hrs 15minutes mins

Course: Uncategorized

Cuisine: American

 

Servings: 32 servings

 

Author: Amy Nash

Ingredients

• 6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) 3 ounce packages
• 5 packages unflavored gelatin
• 1 1/2 (14-ounce) cans sweetened condensed milk
• 8 1/2 cups water

Instructions

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes. 
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.  
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

Notes

If you find the white layer is setting up on the counter in between waiting for layers to cool, set it into a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 1/2 batches total of the white layer to finish the jello.

KITTY BUCHAN'S OATMEAL COCONUT COOKIES

1 cup brown sugar 1 cup granulated sugar 1 cup shortening 2 eggs 2 cups flour 1 t. baking soda 1 t. baking powder 1/2 t salt 2 cups old fashioned oats 1 cup chopped pecans 1 cup coconut 1 t. vanilla PREHEAT OVEN TO 350 Cream sugars and shortening. Add eggs and mix well. Sift together flour, soda, powder, and salt. Add to mixture. Add remaining ingredients and mix well. Roll into walnut-size balls. Bake on ungreased cookie sheet approx 8-11 minutes Allow to sit on cookie sheet for maybe 1 minute after removing from oven and then remove to cooling rack.

Stuffed Baked Apples With Pecans and Cranberries

Stuffed Baked Apples With Pecans and Cranberries

Good for gluten free...and almost dairy free if someone can handle a little butter.

 

https://www.thefoodieaffair.com/stuffed-baked-apples/#recipe

Ingredients

2 large Granny Smith Apples

1/4 cup chopped pecans

1/4 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoons unsalted butter melted

Fresh lemon juice

Fresh orange juice

Whipped cream or Ice cream optional

Instructions

Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper and set aside.

In a small bowl mix together pecans, cranberries, brown sugar, cinnamon and salt. Pour butter on ingredients and mix well.

Slice top of the apples and core the middle removing the seeds. Drizzle the juice from 1/2 of a lemon over the flesh of the apple. Pack the center of the apples with the nut/cranberry mix. Slice the orange in quarters and drizzle the juice of one 1/4 of the orange over the stuffed apple. Bake for 20 minutes. Remove and serve with whipped or ice cream.

 

 

Lion House Rolls

 

LION HOUSE ROLLS

4.52 from 252 votes

Lion House Rolls are known around the world for their incredible texture and flavor.  I've made this Lion House dinner roll recipe so many times that I've learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.

prep time: 30MINUTES MINS

cook time: 20MINUTES MINS

rising time: 2HOURS HRS 30MINUTES MINS

total time: 3HOURS HRS 20MINUTES MINS

 

servings: 2 TO 2 1/2 DOZEN

INGREDIENTS

• 2 cups warm water ast. Technically the water temperature should be around 116 degrees F. 
• 2/3 cup instant nonfat dry milk, (like Nido or Nestle)
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour, (bread flour can be used if you have it on hand and will make for a lighter roll)

INSTRUCTIONS

• In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
• Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
• Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
• Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
• Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
• You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
• You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
• Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
• Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

the Magical Three Packet roasts

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• 3–4 lb. chuck roast
• 1 large yellow onion, cut into wedges
• 1 packet Italian-style dressing mix
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. Season the meat with salt and pepper on both sides and pat it in.
2. [Optional step] Over medium-high heat, sear the meat on all sides in some oil until browned.
3. Transfer to a 6 qt. slow cooker and add in the onion wedges.
4. Stir the packet contents into the water until completely dissolved. Pour the gravy over the meat.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Dish and serve hot.
7. Enjoy!
8. PERFECT WITH MASHED POTATOES  You can shred the beef so slice it.

Three packets – For this recipe, I used a 0.7 oz. packet of Good Seasons Italian salad dressing and recipe mix, a 1 oz. packet of Hidden Valley seasoning and dry mix and a 0.87 oz. packet of McCormick brown gravy mix.

Season generously – Pat the beef dry with paper towels beforehand. Season your pot roast thoroughly on both sides with salt and pepper, making sure to pat the seasonings in so they adhere. I like using coarse sea salt because it’s more forgiving than your average table salt and you can be as generous as you like with it.

Sear the meat – Searing the meat before putting it in the slow cooker is one of the best ways you can get a juicy, flavorful pot roast. This step is optional but is highly recommended! Sear the roast for about 5 minutes per side until nicely browned.

Slow cooker – For big roasts like these, you need at least a 6 qt. slow cooker to fit everything. I particularly like this brand because I can sear my roasts in the insert itself and skip washing another pot.

Gravy – You can cook it down the gravy over the stovetop or by using a cornstarch slurry. This is my preferred method of thickening things and I always have some cornstarch handy specifically for thickening soups, stews, gravy, or sauces. It’s the most efficient and easiest way to thicken things.

Honey Garlic Chicken Breast

 I tried a new recipe today and it's going to be amazing...and Ken and I haven't eaten it yet b/c he's still driving home. I really liked the new flavor mix from the recipe earlier this week. So, here we go:

https://www.youtube.com/watch?v=U6BqkCa-800

INGREDIENTS 

• 3 Chicken breast
• Salt
• Pepper
• 1/2 cup (65g) Flour
• 3 + 1 tablespoons Butter
• 4 Garlic cloves, minced
• 3 tablespoon Honey
• 1 tablespoon Soy sauce
• 2 tablespoon Apple cider vinegar
• Parsley chopped (optional)

DIRECTIONS 

1. Cut chicken breast as shown in the video.
2. Season with salt and pepper to taste.
3. Coat each breast with flour.
4. In a large pan, melt 3 tablespoons of butter over medium heat.
5. Place floured chicken in the pan and cook over high heat, until golden on both sides.
6. When chicken is golden on both sides, remove from the pan and set aside.
7. Add 1 tablespoon of butter, crushed garlic and cook for 1 minute. Add honey, soy sauce and apple cider vinegar.
8. Place the chicken in the pan and bring to a simmer. Simmer for 1-2 minutes, until slightly thickened.
9. Turn the heat off and sprinkle chopped parsley.

GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish

 https://recipess.website/garlic-butter-steak-and-potatoes-skillet-a-satisfying-one-pan-dish/?fbclid=IwAR2ilZIXfx0PzJsFDpUzk_c9dxVkFYbgwwUJeMRUphrmFzt7Zops4twzrEc

If mom sent this recipe to you to try, you will want to make it this week!  So quick, easy, flavorful...and perfect for gluten and non dairy diners at your table!  I'm saving this for a dinner with my neighbors.  Yesterday, I cut up red potatoes...and it was the bomb diggity! haha Thanks, Mom!

INGREDIENTS LIST:

For the Steak and Potatoes:

1.5 Lbs.Of sirloin steak, thinly sliced.

1 pound baby potatoes, halved.

2 Tbsp.Of olive oil.

Salt and freshly ground black pepper, to taste.

1 Tsp.Of paprika.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

4 cloves garlic, minced.

1/4 Cup.Of fresh parsley, chopped (for garnish).

For the Garlic Butter Sauce:

4 Tbsp.Of unsalted butter.

4 cloves garlic, minced.

1 Tbsp.Of soy sauce (for added flavor).

1 Tbsp.Of Worcestershire sauce.

1/2 Cup.Of beef broth.

INSTRUCTIONS:

1. Preparation:

Set the temp in your oven to 400°F (200°C). Place a large ovenproof skillet or cast-iron skillet on the stovetop over medium-high heat.

2. Season the Steak and Potatoes:

In a large mixing bowl, combine the thinly sliced sirloin steak and halved baby potatoes. Drizzle with olive oil and season generously with salt, freshly ground black pepper, paprika, dried thyme, dried rosemary, and minced garlic. Toss to coat the steak and potatoes evenly with the seasonings.

3. Sear the Steak and Potatoes:

Place the seasoned steak and potatoes in the preheated skillet. Allow them to cook without stirring for a few minutes until the steak gets a nice sear on one side. Then, flip the steak slices and continue cooking for an additional 2-3 minutes until they are browned on both sides.

4. Make the Garlic Butter Sauce:

In the same skillet, push the steak and potatoes to the sides to create space in the center. Melt the unsalted butter in the center and add minced garlic. Sauté the garlic briefly until it becomes fragrant. Then, stir in the soy sauce and Worcestershire sauce.

5. Add Beef Broth:

Pour in the beef broth, stirring well to combine all the flavors. Let the mixture simmer for a few minutes until it thickens slightly, creating a rich and savory sauce.

6. Roast in the Oven:

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness.

7. Garnish and Serve:

Remove the Garlic Butter Steak and potato skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.

8. Serve Warm:

Serve this delicious one-pan meal directly from the skillet, allowing everyone to enjoy the savory steak, tender potatoes, and flavorful garlic butter sauce.