From realmomkitchen.com, with a couple of tweaks. An overnight favorite!
1 c. water
1/2 c. shortening (crisco)
1 1/2 t. salt
1/2 c. sugar (for sweeter rolls use 3/4 c., but i don't for dinner rolls)
1 c. All Bran cereal original, or Fiber One (I use this), or Bran Buds
2 eggs, beaten
1 c. water, lukewarm
2 packages (5 t.) yeast, instant or bread machine type (SAF instant is what I use)
6 c. all purpose flour (can substitute a cup or two of whole wheat flour in there)
In microwave safe bowl, heat 1 c. water in microwave 1 minute, till almost boiling.
In the bowl of a stand mixer place the shortening, sugar, salt and All Bran cereal.
Pour hot water over all, stir to melt shortening, and allow to cool to lukewarm.
Next add eggs and remaining 1 cup of water to the bowl.
Stir to combine, then add the yeast and flour. Stir again till combined, then with dough hook knead for 2 minutes on speed "2". The dough should be soft and fairly sticky.
Grease a large bowl and transfer dough into it. Flip the dough in the bowl over so the top of it gets greased from the bottom of the bowl. Cover with plastic wrap (NOT a towel) and refrigerate overnight.
At least 2 hours before you need the rolls, get out the dough and either weigh out 2 oz. pieces or just divide it into 24-27 equal sized lumps. For knot shaped rolls, on a lightly floured surface roll each piece into a rope about 12" long and form into a loose knot. Let rise on greased baking sheet (I love air bake sheets), covered with a tea towel or more plastic wrap, for about 30 minutes while the oven preheats to 375, until puffy and not quite double in size. Be careful not to let them over-rise.
In the pre-heated oven bake for 12 minutes, or until light brown. Cool enough so they are not gummy inside before eating.
Saturday, December 24, 2011
Saturday, October 15, 2011
Napoleon Cremes (no bake)
This is from Betsy's college days, given to her in 1974 by her UC Santa Barbara friend, Karen Hillery, from Karen's mother in Pasadena, CA. It has been a favorite for years. Betsy usually doubles the recipe and uses a 9"x13" pan.
Crust:
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa (unsweetened)
1 t. vanilla
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. flaked coconut
Filling:
1/2 c. butter
1/2 of a 3 3/4 oz. box of vanilla instant pudding
3 T. milk
2 c. sifted powdered sugar
Topping:
12 oz. (2 c.) chocolate chips
2 T. butter
(margarine can be used in place of all butter, but it may be saltier)
For crust:
Combine 1/2 c. butter, sugar and cocoa in top of a double boiler. When it's melted and cooled (cool till the egg won't cook when added) stir in the egg and vanilla.
Cook, stirring, (I use a wire whisk - it tends to separate otherwise) until thickened - about 3 minutes. If not cooked long enough the crust will taste raw.
Blend in crumbs and coconut.
Press into buttered or lined 9" square pan. You can use a bigger pan for thinner crust. The bigger the pan, the trickier it is to spread the next 2 layers.
Chill if desired. (I do)
For filling:
Cream 1/2 c. butter till fluffy. Stir in milk, pudding mix and powdered sugar, alternating milk with dry stuff several times or the milk may over-thin the mixture.
Beat till light and fluffy.
Spread over crust.
Chill until firm.
For topping:
Melt chocolate chips and 2 T. butter in double boiler.
Spread over top of chilled filling a little at a time (I do it from the edges inward).
Cut while chocolate is still warmish, not set rock hard.
Chill and eat!
Crust:
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa (unsweetened)
1 t. vanilla
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. flaked coconut
Filling:
1/2 c. butter
1/2 of a 3 3/4 oz. box of vanilla instant pudding
3 T. milk
2 c. sifted powdered sugar
Topping:
12 oz. (2 c.) chocolate chips
2 T. butter
(margarine can be used in place of all butter, but it may be saltier)
For crust:
Combine 1/2 c. butter, sugar and cocoa in top of a double boiler. When it's melted and cooled (cool till the egg won't cook when added) stir in the egg and vanilla.
Cook, stirring, (I use a wire whisk - it tends to separate otherwise) until thickened - about 3 minutes. If not cooked long enough the crust will taste raw.
Blend in crumbs and coconut.
Press into buttered or lined 9" square pan. You can use a bigger pan for thinner crust. The bigger the pan, the trickier it is to spread the next 2 layers.
Chill if desired. (I do)
For filling:
Cream 1/2 c. butter till fluffy. Stir in milk, pudding mix and powdered sugar, alternating milk with dry stuff several times or the milk may over-thin the mixture.
Beat till light and fluffy.
Spread over crust.
Chill until firm.
For topping:
Melt chocolate chips and 2 T. butter in double boiler.
Spread over top of chilled filling a little at a time (I do it from the edges inward).
Cut while chocolate is still warmish, not set rock hard.
Chill and eat!
Tuesday, October 11, 2011
Pumpkin Cookies
These cookies have no eggs and taste pretty much just like the ones they sell at Macey's. Fiddle with the spices if desired.
1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)
Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.
1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)
Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.
Friday, September 16, 2011
Easier Egg Lemon Sauce for Dolmathes
Ingredients:
1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water
Directions:
Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.
1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water
Directions:
Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.
Egg Lemon Sauce (for Dolmathes)
Ingredients:
1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice
Directions:
Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.
1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice
Directions:
Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.
Dolmathes (Stuffed Grape Leaves)
Ingredients:
1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)
Directions:
Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.
Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.
Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.
You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.
Source: International Creative Cookbooks' Greek Cooking
1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)
Directions:
Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.
Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.
Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.
You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.
Source: International Creative Cookbooks' Greek Cooking
Thursday, September 15, 2011
Mall Pretzels
Found on the inernet somewhere January 15, 2008
Ingredients:
makes about 12
.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt
Directions:
(for food processor)
Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.
In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.
When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.
Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.
Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.
Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.
Ingredients:
makes about 12
.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt
Directions:
(for food processor)
Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.
In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.
When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.
Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.
Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.
Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.
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