Cinnabon Cinnamon Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Abm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Melted butter
4 Tablespoons Water
1/2 Box instant vanilla pudding
— (1/2 of a 3.4oz. box
1 Cup Milk
1 Egg — (beaten)
1 Tablespoon Sugar
1/2 Teaspoon Salt
4 cups Bread flour
2 1/2 teaspoons Active dry yeast — Fill with:
1/2 cup Softened butter
1 cup Brown sugar
2 teaspoons Cinnamon

ROLLS: Place ingredients in machine following the specifications of that
particular machine. Set for dough cycle (about 1 hr. 40 minutes in my
Hitachi B101 After complete on dough cycle, remove from machine roll
out to 17 x 10 (approx) rectangle.
FILLING: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 1/2″ slices (or larger if a larger bun is
preferred ).Place into greased cake pans. ( I use 3 – 9″ pans ) I
usually get 19 – 20 buns from this. Let rise until doubled. Bake at 350
for 15 – 20 minutes, until golden. Do not overbake. FROST with: 4 oz
cream cheese (softened) 1/4 C butter (softened) 1 1/2 C confectioners
sugar 1/2 tsp vanilla 1 1/2 tsp milk SPREAD on very warm rolls. They
are best when eaten fresh, but we have found that 10 – 15 seconds in the
microwave rejuvenates them! Note: I made these in my Hitachi B101 and
the dough turned out beautifully! I added chopped nuts to the filling
though and doubled the cinnamon. I also sliced my rolls about 1″ and
placed them in a non-stick 13×9″ baking pan which rendered about 10
large rolls. Also, because I don’t care for a cream cheese frosting, I
used 3 cups powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and
about 3 Tbsp. milk which made lots of frosting, perhaps too much.
(Debbie Carlson) Posted by:

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ORANGE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1 c Whole-wheat flour
1 tb Baking powder
1 1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Salt
1 Large egg
1 c Sour cream
4 tb (1/2 stick) unsalted butter
-melted
1 tb Frozen orange juice concentr
-thawed
Grated zest of 1 large orang
1/3 c Packed light-brown sugar
1 tb Sugar

Preheat the oven to 400 degrees. Butter 12 muffin
cups. Sift together the flours, baking powder, 3/4
teaspoon of the cinnamon, the cloves, nutmeg, and
salt. In a separate bowl, beat the egg with the sour
cream, butter, and orange juice. Stir in the orange
zest and brown sugar and mix well. Add the sour cream
mixture to the dry ingredients and stir until just
combined. Fill the prepared muffin cups about
three-fourths full. Combine the sugar with the
remaining 1/2 teaspoon cinnamon and sprinkle over the
muffins. Bake in the preheated oven for 20 to 25
minutes or until lightly browned and springy to the
touch. Allow the muffins to stand for 5 minutes before
turning them out onto a wire rack to cool. Serve warm.
Makes 12 muffins. Source: “An Edible Christmas” by
Irena Chalmers.

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Title: BARB’S CHINA CHICKEN RICE
Categories: Main dish
Yield: 1 servings

———————————-BARB DAY———————————-
1 Chicken breast; boned,
– skinned cut in bite-size
-pieces
1 sl Ginger; fresh, diced
-fine
1 Garlic clove; pressed
2 tb Soy sauce
1 1/2 ts Sesame oil
2 tb Canola oil
1/2 c Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tb Cilantro; fresh, chopped
– fine
1 c Rice; cooked
3/4 c Chicken broth; or as needed
1/4 c Slivered almonds
Soy sauce; to taste

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
tablespoons soy sauce. stir to coat and let stand while preparing the
remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions
until they are limp. Add the mushrooms and saute until they give up their
juice. Remove the vegetables and reserve.
Put the chicken and it’s spices in the skillet, being careful to drain
most of the liquid and cook until it it cooked through and slightly
browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
rice, the reserved vegetables and enough of the chicken stock to keep the
rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds
and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very
often use up different cooked vegetables in this dish. With cooked
vegetables, simply cut them into small cubes, or julienne and add them just
early enough so that they will be well heated. Try not to use vegetables
that will become mushy with the heating, you will want them to still be
tender-crisp. We often use carrots, broccoli, even spinach. If you are
having Denise Bradshaw over to dinner, throw in a few peas.

—–

GREAT NORTHERN MINESTRONE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Title: YU LAN CH’AO NIU JOU (SLICED BEEF WITH BROCCO
Categories: Chinese, Meats
Yield: 4 servings

1/2 lb Beef tenderloin

————————-MARINADE————————-
1 ts Sugar
1/2 tb Soy sauce
1/2 ts Baking soda
2 ts Cornstarch
1 tb ;Water, cold
1 tb Oil
1 lb Broccoli
15 Scallion; piece (1/2″ long)
15 Ginger; piece

———————-SEASONING SAUCE———————-
1/2 tb Soy sauce
2 tb Oyster sauce
1/2 tb Wine
1 ts Sugar
1/2 ts Cornstarch
2 c Oil

Slice the beef across the grain into 1 inch slices.
Place in a bowl. Add the sugar, soy sauce, baking
soda, cornstarch and cold water. Mix well. Then add 1
T of oil and marinate for half an hour at least. In a
small bowl, mix the soysauce, oyster sauce, wine,
sugar, and corn- starch to prepare seasoning sauce.

Cut the broccoli into 1 inch long pieces. Remove the
stems. Boil it in boiling water for 30 seconds.
Remove and plunge into the cold water. Then drain and
dry.

Heat the oil in a frying pan about 300 degrees F.
Stir fry the beef or about 10 seconds until it is
done. Remove the beef and drain the oil from the pan.

Heat another 3 T of oil in the same pan to fry the
scallion and ginger for a few seconds. Add the
broccoli. Stir fry. After 10 seconds, add the beef
and seasoning sauce. Stir quickly over high heat
until mixed. Remove to a platter and serve hot.

: Pei Mei’s Chinese Cook Book Volume II by
Fu. Pei Mei
: Printed by Chiu-Yu Printing Co, Ltd (1974)
: per Stephen Ceideburg
Submitted By SAM WARING On
06 AUG 95 233656 ~0600

—–

Title: LEMON PUDDING PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 9 servings

4 tb (1/2 stick) butter,softened
-at room temperature
1 c Granulated sugar
3 Extra large egg yolks at
-room temperature
1/3 c Freshly squeezed lemon
-juice,strained
2 ts Finely grated lemon rind
3 tb Plus 2 teaspoons all-purpose
-flour
1 c Light cream at room
-temperature
2 Extra large egg whites at
-room temperature
1 pn Cream of tartar
1 Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9″ pie.

MMMMM

MAMA’S EASY SOURDOUGH BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups Self-rising flour
2 cups Buttermilk
2/3 cup Cooking oil
2 packages Yeast
2 tablespoons Sugar
1 teaspoon Soda

Mix all ingredients. Keep tightly covered in refrigerator. Take out as needed
and knead with a little extra flour and bake.

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Mom’s Doughnuts

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs — well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten
eggs..Add dry ingredients alternataly with milk. Roll 1/2
inch thick and cut with round cutter, cut out center with
small round cutter…..Fry in hot shortening (375 degrees)
turn once…..

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Title: DECADENT ICE CREAM CAKE *
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream;
– slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly
– softened

Layer the bottom of an 8″ round springform pan with
1-1/4 cup of the macaroons. Spread chocolate ice cream
evenly over the crumbs. Sprinkle 4 of the crushed
Heath bars over the ice cream. Dribble 3 tbls of the
chocolate syrup and 2 tbls of the Kahlua over
chocolate ice cream. Cover with remaining macaroons.
Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate
syrup and Kahlua. Cover and freeze for at least 8
hours or overnught. When ready to serve, run the blade
of a kitchen knife around the edges of the pan, remove
the sides and place the ice cream cake on a serving
paltter. Slice and serve.
TIP: Place Heath bars in freezer till frozen. They
are then easily broken with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers
or vanilla cookies can be used instead of macaroons.
Different variations of chocolate ice crem, such as
chocolate-almond or others can be used.

—–

CANADIAN PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 c Water
1 t Dried savory
Pepper to taste

Place peas in a colander; rinse under running water. Put peas in a large
stockpot; cover with cold water and allow to soak overnight. (If using
split peas, there’s no need to presoak.) Drain. In a large pot, melt
the butter and saute onion until softened, about 2 minutes. Add peas,
salt, salt pork, water and savory. Bring to boil; cover and simmer for
about 1 1/2 hours or unntil salt pork is tender. Remove pork; chop and
turn to soup. Continue simmering soup until peas are tender, about
30 minutes longer. Remove 2 cups peas from soup and process in
food processor; stir back into the soup. Adjust seasoning and
serve. Serves 6.

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