Alexis Dorny's Cinnamon Rolls

Cinnamon Rolls

1 tablespoon yeast

1 cup warm milk

½ cup sugar

1/3 cup butter, melted

1 teaspoon salt

2 eggs

4 cups flour

Dissolve yeast in milk in large bowl. Mix in sugar, butter, salt and eggs. Add flour and mix well. Knead dough by hand or with a mixer with a dough hook (or use the dough cycle of a bread machine).

Dough should be smooth and elastic after 5 to 10 minutes of kneading.

Put in a bowl, cover and let rise in a warm place 1 hour or until doubled in size.

Roll dough out onto a lightly floured surface. Roll into a rectangle about ¼ to ½ inch thick.

Spread dough with softened butter. Sprinkle with 1cup brown sugar mixed with 2 ½ tablespoons cinnamon. Roll up the dough. Slice dough into 1 to ½ inch slices using dental floss. Place on greased baking sheet.

Cover and let rise 30 minutes. Bake at 375 for approximately 15 minutes. Watch carefully! Do not burn! The cinnamon rolls should just be beginning to brown.

Frost rolls as desired while still warm.

Overnight method:

After placing cinnamon rolls in pan, cover with a greased piece of plastic wrap greased side down (touching rolls). Cover with a cloth. Refrigerate overnight.

Take out of refrigerator and place in oven. Fill a pan with boiling water and put in oven under rolls.

Let rise for 30 minutes. Remove rolls and pan of water from oven and preheat to 400. Bake as directed above.

Lynette Mills' Refrigerator Rolls

Refrigerator Rolls

1 cup Crisco shortening

1 cup boiling water

2 packages of yeast

1 cup warm water (put the yeast in to start growth )

½ cup sugar

6 cups flour

3 eggs

1 ½ teaspoons salt

Melt shortening in hot water. Add sugar, salt, beaten eggs and yeast mixture. Hand mix. Add flour one cup at a time, stirring until smooth and elastic. Cover and put in the refrigerator overnight. ( 6 hours minimum or 4 days maximum )

When ready to make your rolls, knead the dough down for a few minutes, then shape into rolls….three small balls to one cupcake space is a good way to shape them. Let the

Kaitlin DiMartini's Zuchhini Carrot Bread

Zucchini Carrot Bread

From: Cherry Field

2 c. sugar

3 c. flour

1 t. salt

1t. baking powder

¾ t. nutmeg

1 ½ t. baking soda

1 T. cinnamon

1 c. vegetable oil

3 large eggs

2 c. finely grated zucchini

1 c. carrots finely grated

1 c. pecans or walnuts finely grated

Combine all ingredients in large bowl, mix well. Pour into two ungreased 9”x5” loaf pans. Bake at 350 F for 1 hour. Cool slightly. Remove from pans. Cool on Racks

*This bread freezes well. If you want to make it fancy for dessert you can cut into layers and frost with your favorite cream cheese frosting. Yum!

Kaitlin DiMartini's Honey Whole Wheat Bread

Honey Whole Wheat Bread

2 cups warm water
2 tsp yeast
1/4 cup honey

add:
2 cups wheat flour
let sit for 10 mins or so.
add:
2 tsps salt
1/4 cup oil
white flour 1 cup at a time, mixing in between.
add flour until you reach a workable consistency, but still a bit sticky.
you can also add powdered milk and an egg if you're feeling fancy.

let rise until doubled (about 1 hour)
punch down.
form into 2 loaves
let rise until doubled (about 1 hour)
bake at 375

25-30 mins

Bread Night (sorry so late!)

Thanks to Ingrid for running our bread night! I heard that fun was had by all and that the demonstrations were wonderful.

We don't have any notes on this evening but I will be posting recipes from that night. I will also post this again but our upcoming meeting is on April 21st. The theme is "What a Crock!" and we will be focusing on slow-cooker recipes.

Gear up your crock pots ladies!

Angels Don't Fear the Bread

For some people, bread is a piece of cake (practically!)

For others bread is scary! Our next topic is tackling bread. If you are an expert at making bread, bring your most trusted recipe and share your success. If you are new to bread-making, come and glean some great ideas from the experts.

March 17th 7 pm Multi-purpose room!!!

Debbie Snarr's Fantasy Fudge

3/4 c. (1 1/2 cubes) butter or margarine
3 c. sugar
2/3 c. (5 oz can) evaporated milk
2 c. (12 oz. pkg.) semi-sweet chocolate chips
1 jar (7 oz.) Jet-puffed marshmallow creme
1 tsp. vanilla
1 c. chopped nuts (optional)

Mix melted margarine, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. (Don't scrape the sides of the pan as you stir.) Continue boiling for 5 minutes or so on medium heat or until candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat. Being careful not to scrape the sides of the pan, stir in chips until melted. Add remaining ingredients; mix well. Pour into a buttered pan. Cool at room temperature; cut into squares.

(Tip: Do not scrape the sides of the pan as you pour it-- it will make the fudge crystally, instead of creamy. Scraping the bottom is okay, but for the sides, turn the spoon over to sort of "push" it out. There will be a lot left in the pan, but the creamy fudge is worth it! After the fudge is poured, scrape the sides into the bowl and eat as "samples.")

Rocky Road Fudge: After all the other ingredients are mixed together, stir in chopped walnuts & mini marshmallows--as many of each as you like. Then carefully pour into the buttered pan.