Wednesday, August 29, 2012

Cheeseburger Buns

Hi WEEC listeners,

Today's post is for Cheeseburger Buns-a soft roll filled with cheeseburger flavor.  I use Saf-Instant Yeast and always get good results.  If you have a heavy duty mixer, you can put on the dough hooks & make it in the mixer.  If you have a bread machine, this can be done on the dough setting, but decrease the  yeast to 3 tsp. as the machine setting is usually around 90 minutes.  Remove, fill as directed, & proceed with the recipe as given.

CHEESEBURGER BUNS

5 tsp. rapid rise yeast 
1 egg
1/2 c. warm water (110°-115°) 
1/4 c. shortening
3/4 c. warm milk (110°-115°)
 1 tsp. salt
1/4 c. sugar
3-4 c. all purpose flour
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, egg, shortening, and salt plus 2 cups flour. Beat with mixer until smooth. 
By hand, stir in enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Placed in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Cheeseburger filling

1-1/2 lbs. ground beef ,browned and drained
1/3 c. ketchup
8 slices American cheese
1/4 c. onion, chopped
In a skillet, cook beef and onion; drain well. Add ketchup and allow to cool a bit. Punch down dough and divide into 16 pieces. On a lightly floured surface, gently roll out dough into 5" circle. 

Fold cheese slices in half and then again, to make 4 pieces.  Place 2 pieces on center of dough, then add 3 T. of beef mixture. Bring dough edges to center; pinch edges to seal. Place pinched edge side down on a greased baking sheet. Spray with butter flavor non-stick spray, cover with clean cloth and let rise until
doubled, about 20-30 minutes.

Bake @ 400° for 8-12 minutes or until golden brown. Brush hot rolls with melted butter as soon as they are removed from oven. Yield:16 sandwiches
Note: Please try this recipe. Kids and adults just love it! A trick for determining if dough has doubled is to put it in a clear plastic container with high sides sprayed with nonstick spray. Put a rubber band around the container at the level of the dough.
When the dough is twice as high as the rubber band, it has doubled in size.

Monday, August 27, 2012

Slushy Jello Punch



Good day, WEEC listeners!!  I sure hope you enjoy the punch recipe I mentioned on today's segment.....and here it is.  :-)

JELLO PUNCH
1-6 serving size pkg. gelatin (any flavor)
 1 (46-oz.) can pineapple juice
1 c. sugar 
1 tsp. almond extract
2 qts. ginger ale

Make gelatin according to package directions. Add sugar, extract, and pineapple juice.
Pour into ice cube trays OR small freezer containers. Freeze until firm. 

Place cubes in punch bowl about 30 minutes before serving. If using larger blocks of frozen punch,
allow 45 minutes. Pour in ginger ale and break up frozen punch with a potato masher.

Serve immediately. Makes about 15 cups punch.

Note: This punch can be made low calorie by using sugar free gelatin, sugar substitute
and diet lemon-lime cola or ginger ale.

This a recipe from my cookbook, Baking a Memory.  Contact me at suecmurphy@aol.com if you are interested in purchasing a copy.  They are 13.00+5.00 S/H if mailed or if you are in the Xenia, OH area, you may purchase at the Country Blessings Primitive Store on 2nd street right behind the McDonalds.


                                         Confectionately  Yours,  

Sue


Wednesday, August 22, 2012

Anytime Breakfast Tacos



Hi WEEC listeners,

As promised, the recipes I talked about on last week's segment, but was unable to post until now. 

I hope you enjoy this "egg-stra" special dish with someone you love.  :-)  (And forgive the bad pun :-)

ANYTIME BREAKFAST TACOS

1 lb. sausage (hot or mild)
6 eggs, beaten
1 (32-oz.) bag frozen hash browns
1 green pepper, finely chopped
3 stalks celery, finely chopped
1 lb. cheddar cheese, grated

1 onion, finely chopped
1 pkg. flour tortillas 
Butter or cooking spray
1 jar picante sauce


Brown sausage and drain. Add hash browns, peppers, onions, celery, and eggs. 
Spray a 9 x 13 casserole dish and bake at 350°F for 45 minutes. 

Top with cheese and return to oven until melted. 

To serve, place tortillas, 4-5, at a time on a plate. Cover with a
damp paper towel and heat for 1 minute in the microwave. 

Place a large spoonful of sausage mixture into the tortilla. Add picante sauce, if desired.

Note: Taco filling may be placed in crockpot on warm or low setting if you are making this for a large group or if folks are eating at different times. 
You may also place warmed tortillas in a separate crockpot covered with a clean damp cloth on top to prevent them from drying out.

Cut Out Oatmeal Cookies

Hi WEEC listeners,

I was on vacation last week & unable to post the recipes I shared on the segments aired.  Here is the promised cookie recipe I made using the new cookie cutters I found at the thrift store.


Cut-Out Oatmeal Cookies
Makes about 20 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. These cookies taste great plain or with the cinnamon icing.

Beat together until light and fluffy:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar

Add and beat to incorporate:
- 1 large egg
- 1 teaspoon vanilla extract

Add and mix thoroughly:
- 1 1/2 cups oats, ground fine in a food processor
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder


Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350ยบ. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite 
cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. 

Cinnamon Frosting

To decorate, melt 4 tablespoons unsalted butter in microwave-safe bowl, then stir in 2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Frost cookies.  


Note:  This frosting will set up after it dries.  I used a leaf cookie cutter & simply outlined the cookie.  The pretty brown color of the cookie showed through.  Without the frosting, this cookie is not super sweet & is good on own.  It is firm & would work as a substitute for gingerbread when this color of cookie is desired.

Monday, August 20, 2012

Buckeyes


Hi WEEC listeners,

I was in Mississippi  visiting my mother & was unable to post recipes from last week's segment.  As soon as I am aware of which segment ran, I will post promised recipes.  :-)

This one is in honor of my friend Charisse, one of my favorite "Buckeyes."  This recipe is a 5 minute fudge recipe that normally uses chocolate chips.  I simply substituted peanut butter chips to make the inside of the Buckeye.  


MARSHMALLOW CREAM Peanut Butter FUDGE

1-1/2 sticks butter 
3 c. sugar 
2/3 c. evaporated milk 
1 (7oz) jar marshmallow creme
1 (12-oz.) pkg. peanut butter chips
1 tsp. vanilla extract

Chocolate Confectionery coating (for dipping)

Mix butter, sugar, and evaporated milk in a heavy 2-1/2 qt. pan. Bring to a boil on
medium heat, stirring constantly. Boil for 5 minutes. 

Remove from heat and stir in marshmallow cream, vanilla, then the peanut butter chips. Pour into buttered dish to cool. After completely cooled, scoop into balls & freeze until firm.  

Melt the chocolate coating as directed on the package.  This can be done in a double boiler or in the microwave.  Add a T. of vegetable oil if chocolate seems too thick to dip.  Using a fork, dip the peanut butter balls into the chocolate leaving a portion of the peanut butter showing to resemble the Ohio Buckeye.

Note-The peanut butter fudge recipe can be doubled.


Confectionately  Yours,  

Sue

Wednesday, August 1, 2012

Cake Mix Cookies


CAKE MIX COOKIES


1 box cake mix  (lemon, chocolate, strawberry, or orange)
1 stick margarine, softened
1 T. water
2 large eggs 
powdered sugar


Mix together. and refrigerate dough for 2 hours. Scoop into balls about the size of a walnut. Roll into powdered sugar and place 2 inches apart on cookie sheet.


Bake in a preheated 350°F oven for 10-12 minutes. Sift powdered sugar on top of warm cookie.


Yield:about 26 cookies
Note: These cookies bake up soft and tender. Leave them in the full 12 minutes for a firmer texture. I tested this recipe using the lemon cake mix. 




My son tasted them and said, "Holy Cow, these are good!!" and he was right!!



Confectionately  Yours,


Sue