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Sunday, March 8, 2009

Orange Rolls

All I can say is when I made these I meant to take a picture of them but by the time I remembered my camera they were all gone! They are really that yummy!! If you want to go all out which I did that particular morning then substitute the Rhodes roll dough with home made roll dough from the Lion House! I just made the dough and then froze it in roll form to make the switch out easier.

Orange Rolls

½ cup Butter
½ cup sugar
The zest of one orange
18 Rhodes dinner rolls or Lion House Roll Dough

Roll rolls in butter sugar zest mixture and allow to rise for 3 hours

Bake 350* for 10-15 minutes

Mix glaze--
1 cup powdered sugar
2 tbsp butter
2 tbsp orange juice.
Glaze the rolls while warm. Enjoy!

Saturday, March 7, 2009

Lion House Dinner Rolls

My love of Lion House rolls started while I was working for Deseret Book/Morman Handicraft and we would sell them. But it wasn't until I started learing to bake breads that I realized how easy it would be to make them on my own. Bless you Heather for coming over and teaching me how to make these little beauties!

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

Breakfast Bake

I made this for breakfast a couple of day's ago and although it wasn't my all time fav it kind of grew on me. It makes excellent left overs.

Do-Ahead Breakfast Bake
1 cup diced fully cooked ham
4-5 Cups frozen hash brown potatoes
1 medium bell pepper any color (chopped very very small) (1 cup)
3 Tbsp chopped green onion
2 cups shredded Cheddar cheese
1 cup Bisquick mix
3 cups milk
1/2 tsp pepper
1/2 tsp salt
4 eggs

Grease 13x9-inch glass baking dish. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper, salt and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover, then refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375 degrees. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
** You can try different types of cheeses in this recipe. Swiss and Monterey Jack would work well. Try seasoned cheeses, such as shredded taco cheese or even pepper Jack cheese would be yummy too.

Tuesday, March 3, 2009

Chewy Peanut Butter Praline Cookies

Chewy Peanut Butter Praline Cookies

1 cup butter flavored crisco
1 1/2 cups creamy peanut butter
1 1/2 cups brown sugar
2 eggs
1 can (14 oz) sweetened condensed milk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
whole pecans

Combine shortening, peanut butter and sugar. Beat at a medium speed until well combined. Beat in eggs, sweetened cond. milk and vanilla. Combine flour, baking soda and salt. Mix into shortning mixture just untill blended. Drop by rounded tbsp 2 inches apart on an ungreased cookie sheet.
Press one pecan into the center of each dough ball.
Bake at 350 degrees for 10-11mins until lightly browned on the bottom, do not overbake. Cool 2 minutes on the cookie sheet before moving them to a cooling rack. ENJOY!!!