Roll Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Almond Buns 2 T Yeast 3 3/4 C Unbleached Flour 1 3/4 C Milk, Warmed To Body Temperature 1 Pkg (8 Oz Each) Cream Cheese 1/4 C Butter 1/2 C Almonds, Ground 2/3 C Pure Maple Syrup 3 C Milk, Warm To Body Temperature Put Yeast Into Warm Milk. Let Sit 5 Minutes. Cut Together Butter, Maple Syrup And Flour. Make A Well In The Center, And Stir In Cream Cheese And Almonds. Pour In Yeast Mixture And The Additional Milk. Knead The Dough On A Floured Surface 5 Minutes. Place Dough In Lightly Oiled Bowl. Let Rise For 45 Minutes. Punch Down Dough, And Knead Again For 4 Minutes. Roll Dough To 1/2-Inch And Cut In 5-Inch Rounds. Place Buns On Lightly Oiled Cookie Sheet, And Bake At 400 Degrees For 8-10 Minutes. Serve Warm. Makes 24 Buns -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Appetizer Egg Rolls (02/12/94) (14:42) Servings: 8 1/2 Lb Pork; Boneless, Cut Julienne 1 Ea Onion; Small, Sliced 1 C Cabbage; Green Or Chinese * 2 T Vegetable Oil 1/2 C Mushrooms; Sliced 1/4 C Sprouts; Bean Or Alfalfa 1/4 C Currants 1/4 C Almonds; Slivered 1 T Cornstarch 2 T Sherry; Dry 1 T Soy Sauce 1/2 T Ginger 12 Ea Egg Roll Wrappers; Abt 6" Sq 1 X ;Oil For Deep Fat Frying ----------------------------Ginger Apricot Sauce---------------------------- 1/4 C Apricots; Dried (Abt. 10) 1/4 C Sugar 1 T Ginger 1/4 T Salt 1 T Lemon Juice * Cabbage Should Be Shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute The Pork, Onion, And Cabbage In Hot Oil Until Lightly Browned. Stir In The Mushrooms, Bean Sprouts, Currants, And Almonds And Saute, Stirring For 1 Minute. Dissolve The Cornstarch In 2 T Water, And Combine With Sherry, Soy Sauce, And Ginger; Add To The Pork Mixture And Bring To A Boil, Stirring. Remove From Heat And Cool. Stack The Egg Roll Wrappers And Cut In Half To Form Rectangles. Forming One Roll At A Time, Place A Heaping A Teaspoonful Of Pork Mixture On One End Of Rectangle, Moisten The Long Edges, And Roll Up. Press The Edges Together To Seal. Egg Roll May Be Prepared To This Point, Then Refrigerated For Several Hours Or Overnight Or Frozen For Several Days Before Frying. Adjust Time For Browining. If Rolls Are Frozen, Let Them Thaw Before Cooking. Heat The Oil To 375 Degrees F. And Fry The Egg Rolls, 4 Or 5 At A Time, Until Golden Brown And Crisp On All Sides. Frying Will Take About 4 To 5 Minutes; Turn Rolls Once. Drain On Paper Towels And Keep Warm While Frying The Remaining Rolls. Serve With Warm Ginger Apricot Sauce. Ginger Apricot Sauce: Combine The Apricots, Sugar, Ginger, And Salt With 3/4 Cup Water In A Small Saucepan And Bring To A Boil. Reduce Heat And Simmer, Uncoverd, For 5 Minutes. Pour The Mixture Into A Blender Container Or Food Processor. Add Lemon Juice, Cover And Process Until Smooth. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Batter Rolls (08-07-93) (21:58) Servings: 18 1 T Granulated Sugar 1/2 C Warm Water 1 Pk Dry Yeast 1 1/2 C Milk 1/4 C Granulated Sugar 1/4 C Shortening 2 T Salt 2 Ea Egg 3 3/4 C Flour Dissolve 1 Tsp Sugar In Warm Water In Large Bowl. Sprinkle In Yeast. Let Stand 10 Minutes, Then Stir Well. Combine Milk, 1/4 Cup Sugar, Shortening And Salt In Saucepan. Heat Until Lukewarm And Shortening Is Melted. Stir Well. Add To Yeast Mixture. Add 2 3/4 Cups Flour And Beat Vigorously With Wooden Spoon Or Electric Mixer Until Smooth. Gradually Stir In Remaining 1 C Flour. Batter Will Be Soft. Cover With Tea Towel. Let Rise In Warm Place Until Doubled About 1 Hour. Stir Down Dough And Let Stand 10 Minutes. Fill Greased Muffin Cups 1/2 Full. Let Rise Until Doubled 45 Minutes. Bake At 375 Degrees For 20-25 Minutes Or Until Golden. Turn Out Of Pans Immediately. Serve Warm And Cool. Makes About 18 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Buttered Garlic Buns Heat Oven To 425 Degrees Cut 3 Or 4 Split Frankfurter Buns Lengthwise In Half. Brush Each Piece With Soft Butter Or Margarine; Sprinkle With Garlic Salt. Place On Ungreased Baking Sheet. Bake 5 To 8 Minutes Or Until Light Brown. Makes 12 To 16 Sticks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese & Spinach Stuffed Chicken Rolls (11-06-92) (2:46) Ibm 6 Boneless Chicken Breast Halves 1 (8 Ounce) Package Cream Cheese 1/2 Cup Chopped Cooked Spinach, Drained 1 Small Clove Garlic, Minced 1/8 Teaspoon Nutmeg Salt And Pepper To Taste 1 Large Egg, Beaten With 1 Tablespoon Water 1/2 Cup Unseasoned Dry Bread Crumbs 3 Tablespoons Butter, Melted Heat Oven To 375 Degrees. Flatten Chicken Between Sheets Of Plastic Wrap To Uniform 1/4 Inch Thickness. In Large Bowl Beat Cream Cheese With Next Five Ingredients Until Combined. Spoon Equal Amount Of Mixture Across Narrow End Of Each Breast. Roll Jellyroll Style; Secure With Toothpicks. Dip In Egg, Then Roll In Crumbs; Shake Off Excess. In Baking Dish Arrange Chicken In One Layer, Seam Side Down; Drizzle With Butter. Bake 25 To 30 Minutes Or Until Golden. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Rolls Heat Oven To 425 Degrees Mix 1 Cup Shredded Cheddar Cheese (About 4 Ounces) And 1/4 Cup Margarine Or Butter, Softened. Split Rolls From 1 Package (11 Ounces) Brown And Serve Rolls Horizontally Into Halves. Spread Each Half With About 1 Tablespoon Cheese Margarine Mixture; Replace Tops. Heat On Ungreased Cookie Sheet Until Cheese Is Melted And Rolls Are Golden Brown, 8 To 10 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Straws 2 Sticks Or 1 Packet Pie Crust Mix 1 Cup Shredded Sharp Natural Cheddar Cheese (4 Ounces) Salt Caraway Seed Paprika Heat Oven To 450 Degrees Prepare Pastry For 9 Inch Two Crust Pie As Directed On Package Except Stir In Cheese With Hot Water. Roll Each Round Into Rectangle, 13 X 10 Inches; Place On Ungreased Baking Sheets. With Sharp Knife, Cut Each Rectangle Lengthwise Into 3 Strips, Then Crosswise In 30 Strips. (Do Not Separate Strips; They Will Bake Apart). Sprinkle With Salt, Caraway Seed And Paprika. Bake 8 To 10 Minutes Or Until Golden Brown. Serve Hot. Makes About 15 Dozen Pieces. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesy Popovers (11-15-93) (23:33) 2 Eggs, Beaten 1 C Milk 3/4 Tsp Salt 1/2 Tsp Thyme, Crushed 1/4 Tsp Sage, Crushed 1/2 Tsp Basil, Crushed 1 C Unbleached Flour 1/2 C Grated Cheddar Cheese Combine Seasonings With Milk And Eggs; Add Flour And Cheese; Mix Until Just Blended. Pour Into Well-Oiled Muffin Tins, Filling 2/3 Full. Do Not Preheat Oven. Place Muffin Tin In Oven, And Heat To 450 Degrees. Bake 30 Minutes, No Peeking. Remove From Oven; Turn Off Heat. Pierce Popovers On 4 Sides At Right Angles. Return To Oven (Do Not Turn On Heat). Allow Popovers To Dry In Oven About 10 Minutes. Serve Immediately. Makes 12 Popovers -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Christmas Tree Sweet Rolls (01/23/94) (12:19) Dough: 2 1/2 To 3 - Cups All-Purpose Flour 1/4 - Cup Sugar 1 - Pkg. Rapid Rise Yeast 1/2 - Tsp. Salt 1/4 - Cup Water 1/4 - Cup Plus 1 Tbsp. Butter Or Margarine 2 - Eggs,At Room Temperature 1 - Tsp. Vanilla Extract Date - Cinnamon Filling: 2 - Tbsp. Firmly Packed Light Brown Sugar 1/2 - Tsp. Ground Cinnamon 3/4 - Cup Chopped Dates 1/2 - Cup Chopped Walnuts Confectioners' Sugar Frosting,Optional Candied Cherry Halves Set Aside 1 Cup Flour.In A Large Bowl,Mix Remaining Flour,Sugar, Undissolved Yeast And Salt.Heat Water And 1/2 Cup Butter Until Hot To Touch (125 To 130 Degrees).Butter Need Not Melt.Stir Hot Liquids Into Dry Ingredients.Mix In Eggs,Vanilla Extract And Enough Reserved Flour To Make A Soft Dough.Knead On Lightly Floured Surface Until Smooth And Elastic,About 4 Minutes.Cover; Let Rise On Floured Surface For 10 Minutes. Roll Dough To 16 X 9" Rectangle.Melt Remaining Butter;Brush On Dough.Combine Brown Sugar With Cinnamon,Dates And Walnuts. Sprinkle,Evenly,On Dough.Roll Up From Long Side As For Jelly Roll.Pinch Seam To Seat.With A Sharp Knife,Cut Into 16 Equal Pieces.Place Rolls On A Large Greased Baking Sheet To Form Tree Shape;Cover.Pour Boiling Water In A Shallow Pan On Counter.Set Sheet Over Pan;Let Rise 15 Minutes. Bake @ 400 Degrees For 15 Minutes Or Until Done.Remove From Sheet;Cool On Wire Rack.If Desired,Decorate With Confectioners' Sugar Frosting And Candied Cherry Halves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Rolls 1/2 Cup Milk, Scalded 1/2 Cup Sugar 1/4 Cup Margarine 1 Teaspoon Salt 2 Eggs 1/2 Cup Lukewarm Water 1 Tablespoon Sugar 1 Package Active Dry Yeast 4 To 4 1/2 Cups Flour 1/4 Cup Melted Margarine 1/4 Cup Sugar 2 Tablespoons Cinnamon Combine Milk, Sugar, Margarine, Salt And Eggs. Cool To Lukewarm. Dissolve Yeast And The Tablespoon Of Sugar In The Lukewarm Water. Combine Milk Mixture To Yeast Mixture. Stir In Flour To Make Soft Ball. Place In Greased Bowl, Cover And Let Rise 1 Hour Our Until Double. Punch Down. Roll Out To Large 18 X 24 Inch Rectangle. Spread With Melted Butter. Sprinkle On Cinnamon And Sugar. Roll Up Like You Would A Jelly Roll And Cut Into 1 Inch Slices. Place On Side In Greased Baking Pan. Let Rise Until Doubled. Bake At 350 Degrees For 20 To 30 Minutes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Rolls 1 (05-15-92) (1:04) Dough: 1/4 Cup Brown Sugar 1 Teaspoon Salt 2 Cups Whole Wheat Flour 1 (1/4 Ounce) Package Quick Rising Yeast 1 Cup Bran 3/4 Cup Low Fat (1%) Milk 3/4 Cup Water 4 Tablespoons Soft Margarine 1 Egg, Beaten Filling: 2 Tablespoons Soft Margarine 3/4 To 1 Cup Brown Sugar Raisins Cinnamon, To Taste Margarine Preheat Oven To 375 Degrees. Have Ready A Greased 9 X 12 Inch Baking Pan. Combine Sugar, Salt, Flour, Yeast, And Bran In A Large Mixing Bowl. Heat Milk, Water, And Margarine In A 1 Quart Saucepan Over Medium Heat. Stir Milk Mixture Into Dry Ingredients. Add Egg And Mix To A Soft Dough, Adding More Flour To Make Smooth If The Mixture Is Sticky. Knead 8 To 10 Minutes On Lightly Floured Surface. Place In Greased Bowl And Allow To Rise, Greased Side Up, Until Double In Size, About 35 Minutes. Punch Down And Roll Into Rectangle About 14 X 8 Inches. To Make The Filling: Melt 2 Tablespoons Margarine And Spread On Dough. Spread On Brown Sugar And Raisins And Sprinkle With Cinnamon To Taste. Roll Up Lengthwise, Cut Into 12 Pieces, And Place In Prepared Baking Pan. Cover And Let Rise Until Double, About 30 Minutes. Dot With Margarine And Bake At 375 Degrees For 20 To 25 Minutes. Turn Out Of Pan Onto Cooling Rack When Done. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Rolls 2 (11-15-93) (22:30) 1 T Yeast 1 C Warm Water (About 100 Degrees) 3 T Molasses 1/3 C Dry Nonfat Milk 1 Egg, Separated 1 C Unbleached Flour (A) 3 T Butter, Melted 1 Tsp Salt 1/2 C Whole Wheat Pastry Flour 2 1/2 C (Approx) Unbleached Flour (B) 3 T Butter, Softened 1/3 C Sugar 1 T Cinnamon 1/3 C Raisins 1 Egg 1 C Cool Water Sprinkle Yeast Over Warm Water; Stir To Dissolve. Add Molasses, Then Dry Milk. Let Rise 10 Minutes. Fold In Beaten Egg Yolk, Followed By Beaten Egg White. Allow To Rise 30-40 Minutes. Stir In First Of The Unbleached Flour (A) Until Blended; Beat 10 Minutes. Cover Bowl, Set In Warm Place And Let Rise About 1 Hour 20 Minutes. Fold In Melted Butter And Salt. Add Pastry Flour And Additional Unbleached Flour (B), 1 Cup At A Time, Folding In (Do Not Stir). When Dough Holds Together In One Piece, Turn Out Onto Floured Surface. With Floured Hands, Knead Dough, Adding Flour And Reflouring Board As Needed. Knead Until Smooth And Somewhat Shiny. Place Dough In Oiled Bowl, Roll Dough To Oil Top, And Cover With Towel. Let Rise Until Doubled In Size. After Dough Has Risen, Roll Out To 12" X 14" (If Making 16 Rolls; Figure 3/4" X 14" For Each Roll When Scaling). Spread With Soft Butter. Sprinkle With Sugar, Cinnamon And Raisins. Roll Up (Crimp Edges To Roll). Cut Into 3/4" Sections. Lay Rolls Flat On Oiled Cookie Sheets And Let Rise 30 Minutes. Mix Egg With Water And Brush Over Rolls. Bake At 375 Degrees For 20 Minutes. Makes 16 Rolls -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cinnamon Butterfly Rolls 1/2 Cup Sugar 1 Teaspoon Salt 1 Package Active Dry Yeast 4 1/3 Cups Flour 1 Cup Milk Butter Or Margarine 2 Teaspoons Vanilla Extract 2 Eggs 1/2 Cup Packed Brown Sugar 1/2 Cup Pecans, Chopped 1/2 Cup Raisins 1 Teaspoon Ground Cinnamon About 4 1/2 Hours Before Serving: In Bowl, Mix Sugar, Salt, Yeast, 1 Cup Of Flour. Heat Milk And 1/2 Cup Butter Until Very Warm (125 Degrees). With Mixer At Low, Beat Liquid Into Dry Ingredients. At Medium, Beat 2 Minutes. Stir In 2 Cups Of Flour. Knead Dough 10 Minutes, Working In About 1/3 Cup Of Flour; Place In Greased Bowl, Turning To Grease Top. Cover; Let Rise In Warm Place Until Doubled, 1 1/2 Hours. Punch Down Dough;Turn Into Floured Surface; Cover For 15 Minutes. Grease 2 Cookie Sheets. Mix Brown Sugar, Pecans, Raisins, Cinnamon. Melt 4 Tablespoons Butter. Cut Dough In Half. Roll Half Into 17 1/2 By 12 Inch Rectangle. Brush With Half Of Melted Butter; Top With Half Of Sugar Mixture. From 17 1/2 Inch Edge, Roll Dough, Jelly Roll Fashion; Pinch To Seal. Cut Into 9 Wedges 2 1/2 Inches At Wide Side, 1 Inch At Short Side. Turn Wedges Short Side Up; Press Handle Of Wooden Spoon Across Each. Repeat. Place On Cookie Sheets; Let Rise Until Doubled. Pre Heat Oven To 350 Degrees Beat Remaining Egg; Use To Brush Rolls. Bake 20 Minutes Until Golden. Makes 18 Rolls 200 Calories Per Roll. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crescent Rolls (10-23-92) (0:56) 1 Tube (8 Ounces) Refrigerated Crescent Toll Dough 1 Package Ranch Dressing Mix 1 Egg Yolk 1 Teaspoon Water Separate Dough. Cut In Half Lengthwise To Make 16 Crescents. Beat Yolk With Water. Brush On Dough. Sprinkle With Dressing Mix. Roll Up In Crescent Shape. Brush With Egg Mixture. Bake On Greased Cookie Sheet In Preheated 375 Degree Oven For 11-13 Minutes, Or Until Brown. Makes 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crescent Rolls 1 (11-19-93) (19:51) 1 T Butter 1 T Yeast 2 T Honey 1/8 C Warm Water 1/2 Tsp Salt 2 C Whole Wheat Flour 1/4 C Hot Water 1 C Whole Wheat Pastry Flour 3/4 C Milk Dissolve Butter, Honey And Salt In Hot Water Over Low Heat. Add Milk. Heat Until Lukewarm. Dissolve Yeast In Lukewarm Water. Add To Honey/Milk Mixture. Combine Two Flours. Stir Enough Flour Into Liquid To Make Dough Thick Enough To Knead. Knead Until Smooth And Elastic Adding Flour As Needed. Cover And Put In Warm Place To Rise; Let Rise Until Double. Divide Dough In Half And Roll Out. Cut Into Wedges Triangular In Shape. Roll Up, Beginning At Base Of Triangle. Curve Ends Slightly Toward One Another To Form Crescent Shape. Allow To Rise Again Until Doubled In Size. Bake On Cookie Sheet At 400 Degrees For 14 Minutes, Until Golden Brown. Makes 16 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crescent Shaped Rolls 1 Teaspoon Sugar 1/2 Cup Warm Water 2 Teaspoons Yeast 3/4 Cup Milk 2 Tablespoons Shortening 2 Tablespoons Sugar 1 Egg, Beaten 1 Teaspoon Salt 3 Cups All-Purpose Flour 1/4 Cup Melted Butter Stir Sugar Into Warm Water, Sprinkle With Yeast, Let Stand For 10 Minutes Until Bubbly. Scald Milk, And Let Cool Until Lukewarm. Add Shortening, Sugar, Egg, Salt And Yeast Mixture. Beat In 1 Cup Of Flour, Knead In Other 2 Cups. Knead On Lightly Floured Surface Until Dough Is Smooth And Elastic. Place Dough In A Well Greased Bowl. Grease Top Of Dough. Loosely Cover Bowl With Plastic Wrap And Place In An 11" By 7" Baking Dish Containing 3 Cups Of Warm Water. Proof On Micropower Warm For 25 To 20 Minutes Or Until Dough Has Doubled In Size. Punch Down. Roll Out Dough Into A 9 Inch Circle With A Thickness Of 1/2 Inch. Brush With Melted Butter. Cut Circle Into 12-16 Wedges. Roll Each Wedge Starting At The Thick Side And Roll Into The Point. Blend Each Into A Crescent Shape. Place On Greased Oven Trays And Let Rise On Micropower Warm Until Doubled In Bulk, About 45 Minutes. Preheat Conv To 350 Degrees For 10 Minutes. Bake Until Browned, About 15-20 Minutes. Makes 12-16 Crescent Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crisp Croustades Heat Oven To 375 Degrees Cut 3 Unsliced Loaves Sandwich Bread Into 2 Inch Slices. With Cookie Cutter Or Cardboard Pattern, Cut Slices Into Rounds. Cut Out Center Of Each Round, Leaving 1/2 Inch Thick Wall On Bottom And Sides. Brush Tops And Side Of Rounds With Melted Butter Or Margarine. Bake On Ungreased Baking Sheet 12 To 15 Minutes Or Until Golden. Makes About 15 Croustades. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Buns (01/23/94) (16:06) 1- Pkg. Dry Yeast 1- Cup Boiling Water 4- Tbsp. Butter 1/4- Cup Sugar 1/2- Tsp. Salt 2- Eggs 6 To 8- Cup Flour Soften Yeast In 1/4 Cup Boiling Water.Pour Boiling Water In Bowl And Add Butter. Set Aside To Cool. Beat Eggs Until Light And Add Sugar & Salt.Then Add Water & Butter Mixture.Add Yeast And Flour & Knead Until Smooth.Cover & Let Rise.Form Into Buns & Let Rise Until Light.Bake @ 375 Degrees. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Giant Popovers 6 Eggs 2 Cups Of Milk 6 Tablespoons Margarine Melted 2 Cups All-Purpose Flour 1 Teaspoon Salt On Low Speed Beat Until Frothy. Beat In Milk, Margarine, Flour And Salt Into Mixture. Pour About 3/4 Cup Batter Into Each Of The Greased Custard Cups. Bake In 375 Degree Oven For 1 Hour. Slice A Slit On Top And Bake 10 Minutes More. Serve With Butter -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Sugar Puffs 1/4 Cup Butter, Softened 1/2 Cup Sugar 1 Egg 1 Teaspoon Grated Lemon Peel 2 Cups Sifted All-Purpose Flour 4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/4 Teaspoon Ground Nutmeg 1 Cup Milk 1/2 Cup Butter Or Margarine, Melted 3/4 Cup Sugar 2 Teaspoons Ground Ginger Cream 1/4 Cup Butter And 1/2 Cup Sugar Until Light And Fluffy; Beat In Egg And Lemon Peel. Sift Together Flour, Baking Powder, Salt, And Nutmeg; Add To Creamed Mixture Alternately With Milk, Beating After Each Addition. Fill Small Greased 2 Inch Muffin Pans 2/3 Full. Bake At 375 Degrees For About 15 Minutes. While Hot, Dip Muffins Quickly Into Melted Butter, Then Roll Mixture Of 3/4 Cup Sugar And Ginger. Makes 36. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herb Rolls (05/26/93) (0:30) 3 To 3-1/2 C. Bread Flour 1 Pkg. Yeast 1 C. Milk 1/4 C. Sugar 1/4 C. Butter 1 Minced Garlic Clove 1 Egg 4 Oz. Shredded Provolone Cheese 3 Oz. Grated Parmesan Cheese 1 T. Snipped Parsley 2 T. Snipped Chives Combine 1-1/2 Cups Of The Flour And Yeast. Heat Milk, Sugar, Butter, Garlic, And 1/2 Teaspoon Salt Until 120 To 130 Degrees And Butter Almost Melts. Add To Flour Along With Egg. Beat On Low For 30 Seconds. Beat On High For 3 Minutes. Stir In Remaining Ingredients And Stir In As Much Of Remaining Flour As You Can With A Spoon. Knead In Remaining Flour To Make Moderately Stiff Dough. Place In Greased Bowl, Cover And Let Rise For 1 Hour. Punch Down, Divide In Half, Cover, And Let Rest 10 Minutes. Divide Each Half Into 12 Pieces. Shape Into Rolls, Place On Lightly Greased Sheets, Cover, And Let Rise 30 Minutes. Bake At 325 Degrees For About 20 Minutes. Makes 24 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hickory Cheese Loaf 1 Loaf (1 Pound) French Bread 1/2 Cup Soft Butter Or Margarine 1 Cup Shredded Natural Sharp Cheddar Cheese (4 Ounces) 1 Tablespoon Snipped Parsley 1/2 Teaspoon Hickory Smoked Salt 2 Teaspoons Worcestershire Sauce Cut Bread Diagonally Into 1 Inch Slices. Mix Remaining Ingredients; Spread On Slices. Reassemble Loaf; Wrap Securely In 28 X 18 Inch Piece Of Heavy Duty Aluminum Foil. Place On Grill 4 Inches From Medium Coals. Heat Loaf 15 To 20 Minutes, Turning Once. Makes 6 To 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honeymoon Sourdoughs (08-15-93) (1:05) Servings: 4 1 C Active Starter 1 1/4 C Prepared Biscuit Mix 1/2 T Baking Powder 1 T Cooking Oil Mix All Ingredients Thoroughly And Turn Out Onto A Floured Board, Knead Lightly And Then Roll Out Gently And Cut Into Biscuits. Brush Lightly With Melted Butter Or Margarine. Place Of Greased Cookie Sheet And Bake At 450 Degrees For About 15 Minutes. Makes 9 Large Biscuits. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Zesty Crackers 3 Tablespoons Soft Butter 1/2 Teaspoon Onion Juice 1/4 Teaspoon Anchovy Paste 1 Drop Red Pepper Sauce 2 Drops Worcestershire Sauce 1 Teaspoon Snipped Parsley 1/4 Teaspoon Celery Seed 24 Crisp Crackers Heat Oven To 325 Degrees Mix All Ingredients Except Crackers; Spread On Crackers. Place On Ungreased Baking Sheet. Bake 7 Minutes. Serve Hot. Makes 24 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hush Puppies 2 1/4 Cups Cornmeal 1 Teaspoon Salt 2 Teaspoons Onion Flakes 3/4 Teaspoon Soda 1 1/2 Cups Buttermilk, Butter Or Margarine In Bowl, Mix Cornmeal, Salt, Onion Flakes And Soda. Add Buttermilk; Mix Well. Heat Fat Or Oil (1 Inch) To 375 Degrees Drop Batter By Spoonfuls Into Hot Fat. Fry Until Brown, About 2 Minutes. Serve Immediately With Butter. Makes About 24 Hush Puppies. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hush Puppies 1 (05-02-93) (21:02) Servings: 48 2 C Cornmeal 1 X Ground Cayenne Pepper 1 C Plain Flour 2 Ea Eggs, Beaten 1 T Baking Powder 1 C Buttermilk 1 T Salt 1 C Green Onion, Finely Chopped 1/2 T Soda 2 T Bacon Drippings, Hot 1/2 C Parsley, Finely Chopped 1/2 T Garlic Powder (To Taste) 1 X Deep Fat For Frying Combine All Dry Ingredients. Add Eggs, Buttermilk, Onions, And Oil Or Bacon Drippings. Mix Well. Drop In Deep Hot Fat By Spoonfuls And Brown On All Sides. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hush Puppies 2 (12/10/93) (18:59) Servings: 24 2 C Cornmeal 1/4 C Flour 1 T Baking Soda 1 T Baking Powder 2 T Salt 1 Ea Egg,Beaten 6 T Finely Chopped Onion 2 C Buttermilk Mix All Ingredients.Shape Into Walnut Size Balls With Your Hands.Drop In Hot Oil.Brown,Quickly,On All Sides.Remove From Oil And Drain On Paper Towels. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Individual Corned Beef-Onion Rolls 1 Cup Chopped Cooked Corned Beef 1/2 Cup Mayonnaise Or Salad Dressing 1/3 Cup Minced Celery 1 Tablespoon Minced Onion 2 Teaspoons Prepared Mustard 4 Or 5 Hard Rolls, Split And Buttered Stir Together All Ingredients Except Rolls. Spread Mixture On Rolls. Makes 4 To 5 Sandwiches. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Manor Orange Rolls (01/23/94) (12:21) 2 - Pkg. Dry Yeast 2 1/2 - Cups Warm Water,Divided 1 - Cup Sugar 1 - Cup Crisco 3 - Eggs,Beaten 2 - Tsp. Salt 7 - Cups Flour (More If Needed To Make Dough Right Consistency) 2 - Tbsp. Orange Peel,Grated Dissolve Yeast In 1/2 Cup Warm Water.Cream Together Sugar And Crisco.Add Beaten Eggs,Then Remaining 2 Cups Water.Add Salt And Dissolved Yeast.Stir In Flour,2 Cups At A Time.Dough Should Not Be Too Sticky.Add Orange Peel.Cover;Let Rise Until Double In Bulk.Punch Dough Down And Knead A Short Time.Shape Dough Into Round Balls To Half Fill Muffin Pan.Bake @ 350 Degrees For 15 To 20 Minutes.May Be Glazed With A Glaze Made Of Powdered Sugar And Orange Juice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= No-Knead Cheddar Rolls (05-01-93) (16:38) Servings: 8 1 1/2 C Unbleached Flour; Unsifted 1 Pk Active Dry Yeast; Or 1 Tb Active Dry Yeast; Bulk 3 Tb Sugar 1 Ts Salt 3/4 C Milk 1/2 C Water 3 Tb Butter 1 C Unbleached Flour; Unsifted 1 C Cheddar; Sharp, Grated 1/4 C Butter 1 Ea Egg Yolk; Lg 1 Tb Milk Place The Grated Cheese In A Small Bowl And Cover To Prevent Drying Then Set Aside. Combine 1 1/2 Cups Unsifted Flour, Yeast, Sugar, And Salt In A Large Mixer Bowl, Blending Thoroughly. Measure 3/4 C Of Milk, Water, And Butter Into A Saucepan And Heat Until The Liquids Are Warm, 115 To 120 Degrees F.. Gradually Add The Liquids To The Dry Ingredients In The Mixer Bowl, Beating For 2 Minutes At Medium Speed Of The Electric Mixer, Scraping The Bowl Occasionally. Add And Beat In 1 Cup Of Unsifted Flour At High Speed. Beat For 2 Minutes, Scraping The Bowl Occasionally. Mix In Enough Additional Flour (1/2 To 1 Cup Unsifted) To Make A Soft Dough. (Dough Will Be Slightly Sticky.) Put The Dough Into A Greased Deep Bowl. Cover With Waxed Paper And A Clean Towel And Let Stand In A Warm Place Until The Dough Has Doubled, 45 To 60 Minutes. Generously Grease Several Baking Sheets. Melt The Butter And Set Aside. Punch The Dough Down Wit A Fist And Turn The Dough Out Onto A Lightly Floured Surface. Divide The Dough Into Two Equal Portions. Set One Portion Aside. Roll The Dough Into A Rectangle 16 X 8-Inches. Brush With About One-Half Of The Melted Butter. Sprinkle With About One Half Of The Grated Cheddar Cheese. Cut Crosswise Into 8 Equal Portions. Cut Into Halves Lengthwise. Fold Each Strip Into Thirds, Lapping Each Side Portion Over The Center Third. Place The Rolls On A Baking Sheet. Repeat For The Other Half Of The Dough. Beat The Egg Yolk With The Tbls Of Milk, Slightly. Brush The Tops Of The Rolls With The Egg Yolk Mixture. Let Rise Until Doubled, About 30 Minutes. Bake At 425 Degrees F. For About 8 Minutes Or Until Rolls Are Golden Brown. Serve Rolls Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nut Crescents (05-12-93) (22:54) Servings: 10 1 Pk Yeast; Active Dry 4 C Flour; Unbleached, Unsifted 1 C Butter Or Margarine;Softened 1 C Sour Cream 3 Ea Egg Yolks; Large ----------------------------------Filling---------------------------------- 3 Ea Egg Whites; Large 1 C Nuts; Ground 1 C Sugar; Or To Taste 1 T Vanilla Mix Yeast, Flour, Butter, Sour Cream And Egg Yolks Thoroughly Until Dough Is Formed. Cover And Let Dough Rest 1 Hour. For Filling Beat Egg Whites Until Soft Peaks Form. Fold In Nuts, Sugar, And Vanilla. Roll Dough 1/8-Inch Thick. Cut Out Rectangles About 2 X 3-Inches. Spread With 1 T Of Filling. Roll Up Jelly Roll Fashion. Place On Greased Baking Sheets And Curve To Form Crescents. Bake At 350 Degrees F. For 15 To 20 Minutes, Or Until Lightly Browned. Cool On Wire Racks And Store In Airtight Tins. Makes 4 To 5 Dozen Crescents. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Parker House Rolls (01/23/94) (12:24) 2 - Tbsp. Butter 1 - Tsp. Salt 1/4 - Cup Sugar 1 - Cup Boiling Water 1/2 - Yeast Cake,Dissolved In 1/2 Cup Lukewarm Water 3 1/2 - Cups Flour 1 - Egg,Well Beaten Add Butter,Salt And Sugar To Boiling Water.Cool.Then Add Dissolved Yeast Cake.Add Sifted Flour And Set Aside In Warm Place To Rise.When Double In Bulk,Add Well Beaten Egg.Knead Lightly.Roll Out 1/2" Thick On Well Floured Board.Cut With Biscuit Cutter 3" In Diameter.Crease With Dull Knife,Brush With Melted Butter And Fold Over, Pinching Dough At Sides To Make A Pocketbook.Brush Tops With Butter.Let Rise And Bake On Cookie Sheet In Hot Oven (390 Degrees) About 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Parmesan Rolls (01/23/94) (12:22) 1/2 - Cup Grated Parmesan And Romano Cheese 1 - 13 3/4 Oz. Pkg. Hot Roll Mix Melted Butter Or Margarine 1 - Egg,Well Beaten,Optional Add Cheese To Flour Mixture From Roll Mix Package;Prepare Dough And Let Rise As Package Directs.Shape As Desired.Place Rolls On Lightly Greased Baking Sheet;Brush With Butter.Let Rise Until Double In Size.Brush With Egg.Preheat Oven To 375 Degrees.Bake 12 To 15 Minutes Or Until Golden.Makes About 16 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Potato Rolls (01/23/94) (16:10) 3/4 - Cup Milk 1/2 - Cup Margarine 1/2 - Cup Sugar 1 - Tsp. Salt 2 - Pkg. Yeast 1/2 - Cup Warm Water 4 1/4 To 4 3/4 - Cups Flour 2 - Eggs 2 - Cups Instant Potatoes Heat Milk.Add Warm Margarine,Sugar,Salt.Cool To Lukewarm.Sprinkle Yeast On Warm Water.Add 1 1/2 Cups Flour To Milk Mixture And Beat Well.Beat In Eggs And Yeast.Gradually Stir In Remaining Flour And Instant Potatoes,A Little At A Time,To Make A Stiff Dough.Knead 5 To 8 Minutes.Grease Top Of Dough And Let Rise,Covered,In Bowl.Let The Dough Double In Size Twice.Shape Rolls.Brush Tops With Melted Butter.Let Rise.Bake @ 375 Degrees 12 To 15 Minutes.Makes 30 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pull Apart Rolls (01/23/94) (16:08) 1 1/2- Loaves Frozen Bread - Thawed Pinch Into 1" Balls. Put Balls Into Greased Tube Pan & Pour 1- Stick Melted Butter Over Top. Mix 1- Large Box Jello Pudding Mix,Vanilla Or Chocolate 1/2- Cup Brown Sugar Sprinkle Over Balls.Sprinkle 1/2- Cup Chopped Nuts On Top. Let Stand Overnight.Then Bake @ 350 Degrees 35 - 40 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin Cinnamon Rolls (01/23/94) (12:18) 1 - 1 Lb. Loaf Frozen Bread Dough,Thawed 1/2 - Cup Margarine,Melted 1/2 - Cup Sugar 2 - Tsp. Ground Cinnamon 1/2 - Cup Raisins 2 - Tbsp. Almonds,Chopped,Toasted 2 - Tsp. Grated Lemon Peel 1/2 - Cup Powdered Sugar 2 - Tsp. Lemon Juice Roll Thawed Dough On A Floured Surface To 14 X 8" Rectangle. Reserve 2 Tbsp. Margarine For Later Use;Brush The Remaining Over The Dough.Combine Sugar And Cinnamon;Sprinkle Over The Dough With Raisins,Almonds And Lemon Peel.Starting From 14" Side,Roll Up, Jelly Roll Style.Cut Into 12 Rolls.Arrange In A 9" Greased Pie Plate Or Baking Pan.Allow To Rise In The Refrigerator Overnight. Brush With Reserved 2 Tbsp. Margarine.Bake In 350 Degree Oven 30 Minutes.Cool 10 Minutes.To Glaze,Combine Powdered Sugar And Lemon Juice.Brush Glaze Over Rolls.Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Refrigerator Rolls (Without Eggs) (01/23/94) (12:23) 1 - Qt. Milk 1 - Tbsp. Salt 2 - Tsp. Baking Powder 1 - Cup Sugar 1 - Cup Lard Or Shortening 1 - Tsp. Baking Soda 1 - Quick Acting Yeast Cake 9 - Cups All-Purpose Flour 1/4 - Cup Lukewarm Water Scald Milk With Sugar And Lard.Cool To Lukewarm,Then Add Yeast Dissolved Thoroughly In 1/4 Cup Lukewarm Water.Add 8 Cups Flour. Let Rise Until Double In Size,Then Add Salt,Soda And Baking Powder. Add Enough Flour (About 1 Cup) To Make Soft Dough.Place In Bowl, Grease Surface Of The Dough,Cover And Place In Refrigerator.Make Rolls As Wanted.Bake On Any Type Baking Sheet Or Pan.Dough Will Keep For A Week To Ten Days.Makes About 4 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scrumptious Cinnamon Rolls (01/23/94) (16:11) 1/2 - Cup Warm Milk 2 - Pkg. Dry Yeast 1 - Tbsp. Grated Lemon Peel 1 - Tsp. Vanilla 1/4 - Cup Butter,Room Temperature 1/4 - Cup Sugar 2 - Eggs 1/2 - Tsp. Salt 3 - Cups Flour 1/2 - Cup Raisins 3/4 - Cup Sugar 3/4 - Tsp. Cinnamon 1/4 - Cup Corn Oil Oil A Large Bowl And Set Aside.Pour Milk Into A Small Bowl And Sprinkle Yeast Over Top.Let Stand For Five Minutes.Stir In Lemon Peel And Vanilla.Cream Butter And Stir 1/4 Cup Sugar Into Another Large Mixing Bowl.Add Eggs And Beat Until Fluffy. Blend In Yeast Mixture.Add Flour And Raisins And Mix.Turn Dough On Floured Surface And Knead About Five Minutes Until Smooth.Transfer To Prepared Bowl.Cover.Let Double In Size - About 1 1/2 Hours.Grease Two Large Baking Sheets.Combine 3/4 Cup Sugar With Cinnamon In A Small Bowl.Punch Dough Down. Divide Into 24 Equal Pieces.Shape Each Into A Ball.Dip In Corn Oil,Then Cinnamon Mixture.Place On Baking Sheets.Let Stand Until Double In Size,About One Hour.Preheat Oven To 375 Degrees.Bake For 20 Minutes Or Until Golden Brown.Serve Warm.Makes 2 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shrimp-Cheese Roll (02/12/94) (14:41) Servings: 28 1 1/2 C Muenster Cheese (Shredded) 1 C Cooked Shrimp 1/4 C Green Onion (Slice Thin) 2 Ea Eggs 1/2 T Salt 1/8 T Pepper 1 Pk Cresent Rolls 1 T Butter (Melted) 1 Ea Egg Yolk W/1 T Water (Opt) In Large Bowl, Stir Together Muenster Cheese, Shrimp, Onion, Salt, Pepper And Eggs; Set Aside. Unroll Cresent Roll Dough Onto Lightly Floured Surface. Pinch Together Perforations On Both Sides Of Dough. Fold In Half Crosswise And With A Lightly Floured Rolling Pin, Roll Out To 14x9 Inch Rectangle. Brush With Butter. Spread Cheese-Shrimp Mixture In A 2 Inch Strip Along 1 Long Edge Of Dough; Roll Up As A Jelly Roll. Firmly Pinch Seam And Ends Together, Then Moisten Slightly With Water And Smooth Lightly With Dull Edge Of Knife To Seal Dough Well. Lift Roll Onto Ungreased Cookie Sheet. Brush With Egg-Yok Mixture. Bake In Preheated Oven 400f For 25 Minutes Or Until Grolden Brown. Cool On Rack 20 Minutes. With Sharp Knife, Cut In 1/2 Inch Slices. Makes 28. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Rolls (11-15-93) (22:24) 1/4 C Warm Water, At Body Temperature 1 T Yeast 1/4 C Butter 3 T Maple Syrup 1 Egg 1 C Sour Cream 3 C Whole Wheat Pastry Flour Combine Water And Yeast; Let Stand 5 Minutes. Meanwhile, Beat Together Remaining Ingredients. Stir In Yeast Mixture; Form Into Ball. Lightly Oil Bowl, And Put Dough In It. Roll Dough Over So Top Is Also Oiled. Cover With Towel And Let Rise 1 Hour. Place Dough On Lightly Floured Board And Roll To 1/2" Thick. Cut And Shape. Bake At 350 Degrees For 20 Minutes. Makes 24 Rolls -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spicy Fruit Puffs 2 Cups Sifted All-Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 1 Cup Shredded Pared Apple Or 1/2 Cup Raisins 2/3 Cup Brown Sugar 1/4 Cup Chopped Walnuts 2 Well Beaten Eggs 2/3 Cup Milk 1/4 Cup Chopped Walnuts 2 Well Beaten Eggs 2/3 Cup Milk 1/4 Cup Salad Oil Or Melted Shortening 1 Cup Whole Wheat Flakes Or Bran Flakes Sift Together First 5 Ingredients. Stir In Apple Or Raisins, Brown Sugar, And Nuts. Combine Eggs, Milk, And Oil Or Melted Shortening; Add All At Once, Stirring Just To Blend. Fold In Cereal Flakes. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 15 To 20 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Stuffed Rolls (05-01-93) (16:19) Servings: 6 16 Oz Cheddar; Sharp, Shredded 8 Oz Green Olives; Stuffed, * 2 Ea Green Bell Peppers; Md 12 Ea French Rolls; Large 6 Oz Tomato Sauce; * 1 Ea Onion; Md. * These Are Approximate Sizes. Recipe Called For 1 Small Jar Of Stuffed Olives And 1 Can Of Tomato Sauce. It Should Be To Your Taste. Cut The Tops Off Of The Rolls And Hollow Them Out Leaving A Thin Shell. Grind All Of The Ingredients And Bread In A Meat Grinder Or Food Processor And Stuff Back Into The Rolls. Place The Tops Back On The Rolls And Secure With Tooth Picks. Bake On An Ungreased Cookie Sheet At 350 Degrees F. For About 45 Minutes. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Swedish Timbale Cases 1 Cup Sifted All-Purpose Flour 1 Tablespoon Sugar 1/4 Teaspoon Salt 1 Cup Milk 2 Well Beaten Eggs Sift Flour, Sugar, And Salt. Add Milk To Eggs; Gradually Stir In Flour Mixture; Beat Until Smooth. Heat Timbale Iron In Deep Hot Fat (375 Degrees) 2 Minutes. Drain Excess Fat From Iron; Dip In Batter To Within 1/4 Inch Of Top. Return At Once To Hot Fat. Fry Until Case Is Crisp And Golden, And Slips From Iron. Turn Upside Down To Drain. Reheat Iron 1 Minute; Make Next Case. Makes About 2 Dozen. (If Batter Slips Off, Iron Is Too Cold; If It Sticks It Is Too Hot. ) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Toasted Mushroom Rolls (02/12/94) (14:26) Servings: 10 1/2 Lb Mushrooms 1/4 C Butter 3 T Flour 1/2 T Salt 1 X Garlic ( A Pinch ) 1/2 T Marjoram 1 C Light Cream 2 T Chives (Minced) 1 1/2 T Lemon Juice 1 Pk White Bread Finely Chop Mushrooms. Saute For 5 Minutes In Butter. Blend In Flour, Salt, Garlic And Marjoram. Stir In Cream. Cook Util Thick. Add Chives And Lemon Juice. Cool. Remove Crust From Bread And Roll Each Slice Flat. Spread Mixture On Bread And Roll Up. Cut Each Roll In 3 Sections. Place On Baking Sheet; Toast Both Sides In 400f Oven For 10 To 15 Minutes. Note: May Be Frozen. Defrost Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whole Wheat Croissants (11-15-93) (22:39) 2 T Yeast 3/4 C Water, Heated To Body Temperature 1 3/4 C Whole Wheat Pastry Flour 1/2 C Water 1 1/2 T Honey 2 C Butter, Cut Into 1/2" Pieces 1 Egg 1 T Water Combine Yeast And Warm Water, Stirring A Little To Dissolve Yeast. Let Sit About 10 Minutes. Add 1/2 Of Flour; Add Water And Honey; Whisk Until Smooth. Cover Bowl And Let Stand 1 1/2 Hours. Combine Remaining Flour With Butter, And Flatten Butter Pieces. Pour Yeast Batter Into Flour Mixture; Fold Together With Spatula; Just Moisten Flour Without Breaking Butter Pieces. Turn Dough Onto Lightly Floured Surface. Pat Dough Down And Roll Into A 18" X 12" Rectangle; If Too Sticky, Sprinkle With Flour. Use A Metal Spatula To Fold 1/3 Of Dough Toward Center; Then Fold From Other Side, 1/3 Of Dough Over First 1/3. Lift Folded Dough Off Work Surface, And Scrape Surface Clean. Sprinkle Work Area With Flour And Repeat, Rolling And Folding 3 More Times. Dough Must Be Hard; If Not, Freeze For 45 Minutes. Pat Dough Into Rectangle. Cut Into Parts, 1 Part For Each 4 Croissants. For Instance, For 24 Croissants: Cut In 1/2 Lengthwise, Then Cut Each Half Into 3 Pieces, For A Total Of 6 (4x6=24). Work With One Piece At A Time, Holding Others In Refrigerator Until Ready To Use. Roll Each Piece Individually Into 5 1/2" X 14" Rectangles. Cut Into Two 5 1/2" X 7" Pieces. Cut Each Piece Diagonally To Form 4 Triangles; Roll From Wide End To Point. Place On Ungreased Cookie Sheets. Curve Ends To Crescent Shape. Beat Egg With Water; Brush Croissants With This And Set Them Aside 1 Hour. Reglaze With Egg/Water Mixture. Bake At 375 Degrees Until Puffed And Brown. Let Cool Slightly And Serve. Makes 24 Croissants -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whole Wheat Rolls 1/2 Cup Warm Water 1 Teaspoon Sugar 1 Package Active Dry Yeast 3/4 Cup Milk 2 Tablespoons Shortening 1 Egg, Beaten 1 Teaspoon Salt 1 1/2 Cups All-Purpose Flour 2 2/3 Cups Whole Wheat Flour Stir Sugar Into Warm Water, Sprinkle With Yeast And Let Stand For 10 Minutes Until Bubbly. Scald Milk And Let Cool Until Lukewarm. Add Shortening, Egg, Salt, And Yeast Mixture. Beat In 1 Cup Of Flour, Knead In The Other 2 Cups. Knead On Lightly Floured Surface Until Dough Is Smooth And Elastic. Place Dough In A Well Greased Bowl. Grease Top Of Dough. Loosely Cover Bowl With Plastic Wrap And Place In Shallow Baking Dish Containing 3 Cups Of Warm Water. Proof On Micropower Warm For 25 To 30 Minutes Or Until Dough Has Doubled In Size. Punch Down. Shape Into Rolls. Place Rolls On Greased Oven Trays And Let Rise Until Doubled On Micropower Warm. Butter The Tops. Preheat Conv To 350 Degrees For 10 Minutes. Bake Until Browned, About 20 To 25 Minutes. Makes 12 Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=