Rolls
1 cup milk
3 Tablespoons butter, cut into pieces
½ cup granulated sugar
½ teaspoon salt
1 cake or 1 package active dry yeast
3 eggs
4 to 4½ cup flour
Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.
Filling
6 Tablespoons butter, softened
½ cup granulated sugar
grated peel of 1 orange
Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.
Glaze
4-5 Tablespoons orange juice
½ Tablespoon orange liqueur such as Grand Marnier (optional)
2 cups powdered (confectioner's) sugar
Note: I'm not super fond of really sweet glazes, so I cut the sugar back a bit. Laura
Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.
Mimi
Showing posts with label Mimi. Show all posts
Showing posts with label Mimi. Show all posts
Oatmeal Cookies
3/4 cup butter
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.
Mimi
1¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1½ teaspoon vanilla
3 cups oats, quick or old-fashioned, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
Heat oven to 375° F. Lightly grease a baking sheet. Combine butter, brown sugar, egg, milk, and vanilla in a large bowl. Beat at medium speed until well-blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart on a baking sheet. Bake 10 to 12 minutes until lightly browned. Makes about 36 cookies.
Mimi
Sauce Pan Brownies
1/3 cup shortening
2 squares unsweetened chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 eggs
3/4 cup sifted flour
3/4 cup chopped nuts
Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.
Mimi
2 squares unsweetened chocolate
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 eggs
3/4 cup sifted flour
3/4 cup chopped nuts
Melt shortening and chocolate in sauce pan over low heat, stirring constantly. Beat in vanilla, sugar, and eggs, one at a time, beating after each egg. Add flour and salt, then nuts. Bake at 325° F for 15 to 20 minutes.
Mimi
Sugar Cookies
1 cup (2 sticks) butter
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
1¼ cups sugar
4 cups flour, sifted
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoon milk
1 teaspoon vanilla
Cream butter, add sugar and cream well together, add eggs and cream well. Combine dry ingredients, add to the creamed mixture with the milk and vanilla. Chill dough before rolling. Cut fancy cutters and bake at 400º F on a greased sheet. Decorate with candied fruit, nuts, or colored sugars.
Mimi
Whiskey Balls
2½ cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
1 cup powdered sugar, plus more for rolling
1 tablespoon cocoa
1 cup finely chopped nuts
3 tablespoon white corn syrup
1/4 cup whiskey
Mix all together, make small balls and roll in powdered sugar. Do not bake. They will keep indefinitely.
Mimi
Ragalach
1 cup (1 sticks) butter
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
1 8-ounce package cream cheese
1/2 teaspoon salt
2 cups flour
1 cup finely chopped walnuts
1/4 cup sugar
1 tablespoon cinnamon
Mix butter, cream cheese, salt and flour together. Shape into 16 balls, chill one hour. Roll each ball into a 6-inch circle and cut into quarters. Mix walnuts, sugar, and cinnamon. Place 1 teaspoon of walnut mixture on each piece of dough. Fold over and pinch edges together to form into crescents. Bake on ungreased cookie sheet at 350º F for 10 to 12 minutes until slightly brown on edges.
Mimi
Pound Cake
John's favorite!
3 cups sugar
3 sticks butter
5 large eggs or 6 small eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1 tablespoon brandy flavoring, or you know, actual brandy
Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time; beat until well-blended. Sift flour, add salt and baking powder. Add milk and flour mixture, alternating until all are used. Continue to beat, adding flavoring. Bake in a square tube cake pan, greased and floured, in a 250º or 300º F oven for 2 hours.
Mimi
3 cups sugar
3 sticks butter
5 large eggs or 6 small eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 tablespoon vanilla
1 tablespoon brandy flavoring, or you know, actual brandy
Cream sugar and butter together until smooth and fluffy. Add eggs, one at a time; beat until well-blended. Sift flour, add salt and baking powder. Add milk and flour mixture, alternating until all are used. Continue to beat, adding flavoring. Bake in a square tube cake pan, greased and floured, in a 250º or 300º F oven for 2 hours.
Mimi
Southern Pecan Pie
1 nine-inch pastry shell
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
Scalloped Pineapple
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
2 cups sugar
3 eggs, beaten
1 cup milk
4 cups bread cubes (4 or 5 slices)
1 can pineapple tidbits, drained
Melt the butter, add sugar, eggs, and milk. Stir, then add bread cubes and pineapple. Pour into a casserole, bake at 325º F for 35-40 minutes until lightly browned on the top. Serve as a side with ham or on its own as a dessert.
Mimi
Broccoli Cheez Whiz Casserole
2 packages frozen chopped broccoli
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
1 cup Minute rice
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
dash salt
Cheez Whiz
Cook and drain broccoli. Add rest of ingredients, plus enough Cheez Whiz to taste, but not enough to make it liquid. Bake at 350º F until brown and bubbly.
Mimi
The Famous Senate Restaurant Bean Soup
2 pounds navy beans, washed and run through hot water until the beans are white again
1½ pounds smoked ham hocks
1 onion, chopped
butter
Put beans in a large stock pot with 4 quarts of hot water on medium-low heat. Add ham hocks, and boil them slowly for approximately 3 hours in the pot with the cover on. Braise the onion in the butter until light brown; add to bean soup. Season with salt and pepper, then serve. Serves 8.
Mimi
1½ pounds smoked ham hocks
1 onion, chopped
butter
Put beans in a large stock pot with 4 quarts of hot water on medium-low heat. Add ham hocks, and boil them slowly for approximately 3 hours in the pot with the cover on. Braise the onion in the butter until light brown; add to bean soup. Season with salt and pepper, then serve. Serves 8.
Mimi
Turkey Casserole
4 cups diced, cooked turkey
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
Chicken on Wild Rice
6 whole chicken breasts, halved
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
2 cups wild rice, raw and rinsed
2 cups cream of celery soup (1 14.5-oz can)
2 cups cream of mushroom soup (1 14.5-oz can)
1½ cups milk mixed with the soups
1 package dry onion soup
Use a flat, greased casserole pan. Spread the uncooked rice on the bottom. Cover with the soup-milk mixture. Place chicken breasts on top and sprinkle with dry onion soup. Cover with foil and bake for 2½ hours at 325º. Makes 12 servings.
Mimi
Chicken and Broccoli
2 packages frozen chopped broccoli
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
2 cups cooked, diced chicken
1/2 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup plain breadcrumbs
1 tablespoon melted butter
Cook broccoli according to package directions. Grease 11x7-inch casserole*. Place broccoli on the bottom, layer diced chicken on top. Combine mayonnaise, soup, and juice, and then pour over all. Sprinkle with cheese. Bake at 350º F for 30 minutes.
*This size pan is a cake pan, so find the closest size casserole that you have.
Mimi
Cucumber Spread
2 cups (1 pound) creamed cottage cheese
1 package (3 oz) cream cheese, softened
1 package (.56 oz) green onion dip mix
1/2 cup minced peeled cucumber
1/2 cup chopped watercress
1/2 tsp dill weed
chopped radishes
In a bowl, mix all ingredients except radishes. Chill at least one hour. Garnish with radishes and serve with crackers. Makes about 3 cups.
Mimi
Mimi
Sinful Chocolate Sauce
1/3 cup cocoa
1 tbsp flour
1/2 cup sugar
1 cup boiling water
1/2 tsp vanilla
1 tbsp butter
Blend cocoa, flour & sugar. Add the boiling water, stir until smooth. Cook slowly two minutes. Add vanilla & butter. Delicious.
Mimi
Fresh Apple Cake
2 medium apples
1 cup sugar
1&1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup melted butter
1 egg
1/2 cup seedless raisins
1/2 cup chopped nuts
1 cup sugar
1&1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup melted butter
1 egg
1/2 cup seedless raisins
1/2 cup chopped nuts
Peel & core apples, chop coarsely and mix with sugar in a large bowl. Let stand 10 min. Sift flour with soda, salt, cinnamon, nutmeg and allspice. Blend butter and egg into apple mixture, add the dry ingredients and stir just until blended. Fold in raisins and nuts, pour into greased 8” square pan. Bake at 350° for 50-55 min. Cool 10 min then remove from pan and cool on rack. Sprinkle with powdered sugar or serve with whipped cream.
Mimi
Mimi
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