Mom's Cinnamon Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil
Brown sugar
At least 2 cubes butter


Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in the center of the flour and pour in the milk, yeast mix, eggs and oil. Mix until smooth and well mixed. Slowly add remaining flour until it has the right consistency (smooth, some bounce, but still sticky). Be careful not to add too much flour. Allow dough to rise (covered) one hour or until doubled.

In a 9x13 pan melt 1/2 cube of butter and add a couple of handfuls of brown sugar (3/4 - 1 cup). Mix together so you have a brown sugar paste on the bottom of the pan.

Divide dough into thirds. Roll one section of dough into a large rectangle on an oiled surface. Spread softened butter, brown sugar, and a little cinnamon evenly across dough, spreading with a knife. Roll up dough lengthwise to make a long roll; pinch to seal. Cut 1 1/2 to 2'' slices and set in prepared pan, leaving a little room to raise (about 3 across and 4 down). Press rolls down firmly and let raise 1 to 1 1/2 hours.

Bake at 375º for 15-20 minutes or until very brown on top. Immediately turn the pan upside down on tin foil to cool. Repeat the process with the other 2 thirds of dough and 2 pans. May also add pecans in pan and dough.

Source: Mom

Mom's Crescent Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil

Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in center of flour and pour in the milk, yeast mix, eggs, and oil. Mix until smooth and well mixed.

Slowly add remaining flour until right consistency - smooth, some bounce but still a little sticky. You can also put it all in a Bosch. Be careful to never add too much flour. Allow dough to rise one hour or until doubled, and cover with a towel.

Turn out onto oiled counter. Kneed once or twice. Roll into a circle and use pizza-cutter to cut across diameter, making triangles. Roll into crescents. Dip or brush with melted butter and place on a greased cookie sheet. Allow to rise until almost double in size.

Bake at 375º for about 10-15 minutes. (Can also freeze after placing on a cookie sheet. To cook, place frozen rolls on the cookie sheet and lite rise/thaw for 3 hours and then cook.)

Source: Mom

Angel Food Cake

Ingredients:
1 dozen egg whites (at least 1 2/3 cups)
1 cup cake flour
1 3/4 sugar, blended fine in vitamix
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract (optional)
1/3 cup warm water (optional)

Directions:
Separate eggs and let stand at room temperature for at least one hour. Preheat oven to 350º. Sift together flour and 3/4 cup sugar.

Beat egg whites in mixing stand and add salt, cream of tartar, vanilla, (almond), and (water). Once eggs are stiff slowly add remaining 1 cup of sugar until stiff peaks form.


Fold in flour mixture and spoon into angel food cake pan. Stir batter with spatula, once, or don't. Bake for 35 minutes. Invert immediately and let cool completely.

Serve with whipped cream, berries, and creme anglais.

Notes: I've made it with and without almond extract, both ways are good. I've made it with and without the warm water, but I can't remember which way is better. Who knows.

Knot Rolls

Ingredients:

3 cups milk
1 1/2 cubes butter
1 cup instant potato flakes
3/4 cup sugar
1 TBS salt
1 heaping TBS Saf-Instant Yeast
4 eggs
7 cups flour

Directions:
1. Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for five minutes. (Put the other 1/2 cube of butter out to get soft, you will need this to spread on top of dough)

2. Beat four eggs in mixer or by hand. Add the above milk mixture to eggs, make sure it is not too hot or it will cook the eggs. Add the yeast. Mix and add seven cups of flour.

3. Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Take the top half and place tot he fold so you have three layers of dough. Your dough should be a long rectangle about four to five inches wide and about twenty inches long. With a pizza cutter, cut 1-inch strips and tie in a knot. Let rise for three hours and then bake at 375º for 11 minutes.

For cinnamon rolls:
Mix 3/4 cup sugar, 3/4 cup brown sugar, and 1 heaping tsp. cinnamon. Follow instructions for step 3. Mix the cinnamon/sugar mixture and sprinkle on top of the large buttered circle. Fold dough as stated above and cut and tie. Let rise for three hours and bake at 375º for 11 minutes. Add another minute in the oven if the cinnamon rolls aren't brown enough.

For orange rolls:
Mix 3/4 to 1 cup sugar and the rinds from 1 to 2 oranges. Follow the same instructions for the cinnamon rolls.

Frosting:
4 cups powdered sugar
2 TBS butter
1 tsp vanilla
milk or cream

For the orange rolls add 1 to 2 TBS grated orange rind and about 2-3 TBS orange juice to the above mixture.

Spread onto rolls when they come out of the oven.

Source: Vanessa

Apple Raisin Muffins

Ingredients
1 cup water
2 cups rapadura
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
3 1/2 cups fresh ground hard wheat

Directions
Preheat the oven to 350 degrees F.

Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Note: Extra muffins can be stored in a re-sealable freezer bag





Source: Regina Bennett via Food Network via Paula Dean

Regina's Homemade Bread

1 cup Rapadura
1 TBS Celtic Sea Salt
1 cup melted butter, or lard, or sunflower oil
4 1/2 cups water 100-110 degrees

Combine and whisk really good, set bowl aside.

Grind Hard Wheat mixed with flax seed (1c. flax to 4-6c. wheat) on medium size, about 8 cups.

Put 6 cups flour in Bosch and 3 TBS yeast (if chilled let it sit at room temp. 5 min. before) Don't level off, just rough estimates.

Add liquid. Stir on medium for about 5 minutes. Add flour one cup at a time on medium speed. About 4 cups. Turn Bosch on low speed and grind more wheat. (about 5 cups)

Add flour on low 1 cup at a time until texture is right. Put dough on counter and knead by hand by pushing, not stretching. Knead about 6 times and form into a ball. Cover with cloth and raise for 15 minues. (20 minutes in winter)

Grease bread pans with a small amount of butter. Separate dough into 4 sections. Punch and roll by hand into shape.

Put bread on bottom rack and turn oven on to 350 for about 15 seconds and then turn off. Let bread sit in there for 35 minutes.

Bake at 330 and set timer for 40 minutes. Check if done. For extra moisture put a bowl of water in the oven, ideally underneath but on a separate rack.

Source: Regina Bennett

Homemade Tortillas

Really easy!

3 c. flour
1 tsp. celtic sea salt
2 tsp. baking powder
1 stick butters, slightly softened
1 1/4 c. warm water

Mix dry ingredients together then add butter with your hands. Slowly add warm water. Separate into small little balls and roll out and cook on medium heat.