Recipes Can Be a Legacy

Wednesday's segment was a repeat.  Please go to the April  6th, 2011 post for the Childhood Chocolate Cake recipe.  


Confectionately Yours,


Sue

Bread Machine Rolls

BREAD MACHINE ROLLS
(My "go-to" recipe for yeast bread)
1 egg + warm water
3 T. olive oil
4-1/2 c. bread flour
 2-1/2 tsp. rapid rise yeast (I use Saf-Instant brand)
1 tsp. salt 
1/3 c. sugar

Place egg in measuring cup and add enough warm water to bring total amount to 1-2/3 cup. 

Pour into bread machine pan. Add rest of ingredients in order given. Set machine to dough setting. This cycle should run about 80 minutes. 

When cycle is complete, remove dough. Punch down dough to remove air bubbles. It should be smooth, elastic, and easy to shape. If handled too much the gluten will activate and
make the dough tough to manipulate. If difficult to shape, allow to rest 5 minutes for the gluten to relax. 

Roll dough into long tube shape and cut 24 pieces for rolls or 16
pieces for sandwich buns. Roll dough into an oval shape for deli style rolls or round or hamburger buns. 

Place dough on greased cookie sheet. Spray with nonstick baking spray and cover with plastic wrap. Place in a warm draft free place and allow to "proof" or rise for 45 minutes or until doubled. 

Preheat oven to 350° and bake rolls for 13-17 minutes until light brown. Brush with melted butter immediately after
removing from oven. This will soften the surface of the rolls. Store in airtight container when completely cool.

--You may refrigerate dough after shaping and let it "cold rise" in the refrigerator overnight (up to 16 hours). Remove from fridge and allow rolls to come to room temp while oven preheats.

--Dough may also be frozen after shaping. When completely frozen, transfer to a freezer bag. When ready to use dough, preheat oven to 200°, then turn oven OFF when it reaches set temp. Place rolls on greased cookie sheet, spray with nonstick spray, cover with plastic wrap and place in the warm oven to rise for 60-85 minutes or until doubled. 

Remove from oven, then preheat to 350° and continue as directed above. Remove plastic wrap before baking. (I use this oven method for my initial proofing also-it takes about 30 minutes for dough fresh from the machine to rise.)

Note: Try not to be intimidated by yeast breads. I had some failures early on when I didn't know what the dough was supposed to look like when risen or what was
"doubled." I didn't attempt bread again until the bread machine came along. It kneads evenly & the instant yeasts of today make the most of our limited kitchen time and
yield great results.

Burnt Cream

Hi WEEC listeners,


Today's recipe for 'Burnt Cream' can be found under the May 2011 post.  Please scroll on down for this delicious dish.  It is worth the effort!!


God's Blessings on you all...

                                         Confectionately  Yours,

Sue 

Crockpot Roast Beef

CROCKPOT ROAST BEEF
3-4 lb. roast beef, trimmed of excess fat 
3-4 large potatoes, peeled and cut into
1 env. onion soup mix chunks
1 (10 3/4-oz.) can cream of mushroom soup, undiluted
 3-4 large carrots, peeled & cut into chunks 
1/4 tsp. garlic powder (or more to taste) 
3-4 stalks celery, cut into bite size pieces


Place roast, soup mix, cream soup, and seasonings into crock pot. Add 1-1/2 cups water. Cook on high for 3 hours, then add vegetables.


Continue to cook for another 3-4 hours until meat is tender and vegetables are done. If you won't be home all day, place all in crock pot with the vegetables on top and cook on low setting for 8 hours.
Serve with hot cornbread, butter, and sweet tea.


Note: I know this recipe seems simplistic, but most good recipes really are the result of good seasoning and proper cooking times. I use the leftovers for the base of my vegetable soup. Add a can of green beans, diced tomatoes, corn, pinto beans and/or frozen lima beans(I like their texture better), and additional liquid with some beef soup base and simmer for 30 minutes.

Biscuits

Hi WEEC listeners!!  Here is a great recipe for Angel Biscuits.  I guess they are called this because they are HEAVENLY.  *grin*


ANGEL BISCUITS
2-1/2 tsp. dry yeast
1 tsp. salt
1/4 c. warm water
1 c. shortening
5 c. all purpose flour
2 c. buttermilk
1/4 c. sugar
1 T. baking powder


Dissolve yeast in warm water and set aside. Combine flour, sugar, baking powder,
and salt. 


Cut in shortening until it resembles cornmeal. Add yeast mixture and buttermilk to dry ingredients. Mix until ingredients are incorporated, but don't over beat. 


Turn out onto floured surface. Knead for 1 minute. Roll out dough to 3/4 inch
high and cut with biscuit cutter. 


Place onto cookie sheet and brush top with melted butter. Bake in 400° preheated oven for 15 minutes or until brown. Yield: 12-16 biscuits


Note: These are light and fluffy-somewhere between a roll and a true biscuit. Freeze
on a silicone lined cookie sheet until hard, then place in labeled Ziploc's. Fresh
biscuits are minutes away. Baking time increases a bit for frozen biscuits. A word
about silicone cookie sheet liners-they are great!! Get one...or two.



HIGH RISE BISCUITS
(a good basic biscuit)
4 c. all purpose flour
4 tsp. sugar
2 T. baking powder
2/3 c. unsalted butter, chilled
1 tsp. baking soda
1-1/2 c. buttermilk
1 tsp. salt butter, melted
Preheat oven to 450°. 
Sift the flour with the baking powder, baking soda, salt, and 

sugar in a large bowl.

Cut in the butter with a knife. Blend with a pastry blender until 

the texture of coarse crumbs. Stir in the buttermilk to form a soft dough. 

Knead 

briefly on a lightly floured board. Roll dough out 1-1/4 inches thick. Cut into 3 inch

rounds and arrange with sides touching.

Brush the tops with melted butter. Bake until
golden, about 20-25 minutes. Makes 8-9 large biscuits.

Note: The more you handle biscuit dough, the tougher it gets. A soft dough yields a
moister product. Freeze buttermilk for up to 3 months. It will separate as it thaws. Stir
well to remix the buttermilk, then measure for the recipe. It is perfectly good for
baking. I know you can sour milk with lemon juice as a buttermilk substitute, but I
like the real thing better.

Hello WEEC listeners-


Today's recipe is the one I took my pastor for his birthday.  


HAM AND BEAN SOUP
1 lb. dried beans (pinto or navy)
1 c. chopped celery
A meaty ham bone or smoked ham hocks
1 large onion, finely chopped
1 T. chicken soup base or to taste
1-2 c. ham, chopped
1 tsp. ham soup base or drippings from leftover ham
2 T. dried parsley
1/2 c. shredded carrot
2 cloves garlic, minced
1.2 tsp. pepper


Wash and pick through beans discarding any blemished or shriveled ones. Place in a large bowl and cover beans with water, about 3 quarts. Allow to sit overnight. 


For a quicker method, you may also place beans in pot, cover with water and bring to a boil.  Remove from heat and allow to sit for 2 hours.


Drain soaked beans and cover with fresh water, about 2 inches higher than level of beans. Add the ham bone, vegetables, and seasonings. 


Heat to boiling, then reduce heat and simmer until beans are tender, about 1-2 hours. Taste the broth and adjust seasonings during cooking by adding additional soup base or garlic to taste. Add additional water, if needed. 


Soup should be salty enough due to the soup base and ham. Serve with hot corn bread. This soup may also be cooked for several hours in a crockpot and it also freezes well.


Note: I purposefully buy ham with a bone just for this dish. The little bits of meat leftover from a ham dinner also find their way into the soup pot along with the
concentrated drippings in the bottom of the pan. This is what I consider real comfort food.

                                         Confectionately  Yours,

Sue