Suzanne's Dinner Rolls

My mom's roll recipe using whole wheat flour.

1 1/2 c milk
1/2 c butter or margarine
1 T active dry yeast                         

¼ c warm water                                
2 eggs                                                
1/2 c sugar
2 T gluten (optional, but helps with rising for whole wheat)
1 1/2 tsp salt
about 6 cups flour (whole wheat)

 Scald milk and butter.  Set aside to cool down.  Dissolve yeast in warm water.  Beat eggs in bowl. Add sugar, milk, margarine, and yeast and water.  Stir in gluten, salt, and flour, 1 cup at a time.  Knead dough until smooth and satiny.  Dough should cling to itself.  Let rise in warm area until doubled 1 ½ to 2 hours.  Shape rolls; place on greased pan and again let rise until doubled, 30-40 mins.  Bake at 350 until golden brown, approximately 15 minutes.  Butter tops.

Basic Rolls

From Where’s Mom cookbook and Margo Weaver

1 Tb yeast                                         
¼ c warm water                                 

1 c scalded milk                                

¼ c shortening, marg or butter 

1/3 c sugar

1 t salt

2 beaten eggs

4 ½ c flour

Dissolve yeast in water; set aside until bubbly.  Pour warm milk over sugar, salt and shortening; stir until well blended.  Add yeast mixture, stir to blend.  Add eggs, mix well.  Cool.  Stir in flour  and knead for about 5 minutes.  Place dough in a greased bowl; cover and let rise until doubled in bulk (about 1 hour).  Punch dough down and form into rolls of desired shape.  Place rolls on greased cookie sheet or in greased muffin tins; cover and let rise until doubled again, about 1 hour.  Bake at 375 for 15-18 minutes.

Note:  Margo suggests a little less flour (4 c) and baking at 350.

Two Layer Whipped Jello

A really easy treat that can be made ahead. 

It looks more impressive than it is and the kids can make it themselves.

2 small packages orange jello

1 1/2 cup boiling water

1 cup orange or cranberry juice

1 cup ice cubes

1 can mandarin oranges, drained

Stir 1 ½ c boiling water into 2 small packages orange jello until dissolved.  Add ice cubes to 1 cup cold orange or cranberry juice to make 2 cups.  Stir into jello until ice is melted.  Blend mixture in blender on medium speed for 30 seconds.  Spoon mandarin oranges into 10 dessert cups or large serving bowl.  Pour jello over the top of fruit.  Chill for 45 or more minutes or until set.  It will finish with a frothy layer on top and a clear layer on the bottom.

*Can be made with any variation of jello flavors, fruits and juices.  Our family liked it best with no fruit at all - just plain.

Apple Crisp

I had the credit going to someone named Sue Jackson on this recipe page.  I'm guessing 

it was an internet find.

7 tart apples, peeled, cored and sliced
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla
1 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup butter, room temperature

Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.
Layer sliced apples in a 9 x 13 inch baking pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender.

Serves 8. Serve with whipped cream or vanilla ice cream.

Barbecue Chicken

Carolyn Nuttall's barbecue chicken is a family and guest favorite.

I get asked for this recipe almost every time I serve it to someone new.

Not only good food, but such sweet memories attached to the Nuttall family.

 

1/2 c ketsup

1/4 c vinegar

1/2 c sugar

3 T soy sauce

1/2 t mustard

2 cloves minced garlic

3-4 boneless, skinless chicken breasts, cut in about 2 inch cubes

Mix first 5 ingredients in a bowl to make the sauce.  Place chicken pieces in 9x13 baking dish.  Pour sauce over the top and bake uncovered at 350 for 30-45 minutes.

*This recipe can be made with bone-in chicken pieces, as well.  In that case bake at 325 for 1 1/2 hours and baste occasionally.

Goes great with baked potatoes, garlic herb potatoes or rice.

Blueberry Buttermilk Muffins

1 c buttermilk (or 1 c milk with 1 T white vinegar added and allowed to sit 5 mins)

1/2 c melted butter or margarine

2 eggs, beaten

2 1/2 c flour

1 c sugar

2 1/2 t baking powder

1/4 t salt

1 1/2 c blueberries (fresh or frozen)

Preheat over to 400.  Grease or spray 18 muffin cups.  In small bowl, combine buttermilk, butter, and eggs u tnil blended.  In large bowl, combine flour, sugar, baking powder and salt.  Make well in center.  Add buttermilk mixture, stirring just until flour in moistened.  Fold in berries.  Spoon into greased muffin cups until 2/3 full.  Bake for 20 minutes or until tops are golden and toothpick in center is clean.  Remove right away from pans.  Makes 18.

Mom's Homemade Granola

15 cups oats (can do quick or regular or a combo)
1 c coconut
1 c nuts
1 c oil
1 c honey

Combine oats, coconut and nuts in a bowl.  Heat oil and honey until warm.  Stir them together well, then pour over other ingredients.  Stir until all the oat mixture is coated.  Bake in a shallow layer (I do two cookie sheets) for 30-40 minutes at 250 until lightly browned.  Stir at least once about halfway through the cooking time.

*you can vary the type of  nuts, seeds, etc that you want to add.  Some should be added after cooking, however, so they don't scorch.  Dried fruit is always a nice addition, as well.