Cinnamon Rolls

1/2 c. sugar

1 ½ c. warm water

1 c. white bread starter

1 Tbsp. salt

½ c. corn oil

6 c. Pillsbury bread flour

Mix all ingredients well in a large bowl. Cover with plastic wrap sprayed with Pam. Let rise overnight (at room temperature). Punch down and pour onto floured surface and knead a few times.

1 stick butter, divided, softened (one half stick for filling, 2 Tbsp. for tops, 2 Tbsp. for icing)

½ c. brown sugar

¼ c. granulated sugar

1 Tbsp. cinnamon

Mix sugars and cinnamon together. Roll out dough into a rectangle. Spread ½ stick of softened butter on top of the dough (reserve 4 Tbsp.). Sprinkle the cinnamon and sugar mixture over the butter. Roll up and slice. 

Place rolls in sprayed cake pan and spread 2 Tbsp. butter over the tops of the rolls. Cover pans with sprayed plastic wrap and let rise about 4 hours or until doubled.

Bake in preheated 350 degree oven for 15 minutes.

Remaining 2 Tbsp. butter, melted

1 c. powdered sugar

½ tsp. vanilla

+/- 2 Tbsp. hot water

Whisk icing ingredients (except water) together. Add water, a little at a time, until icing reaches desired consistency. Pour over warm rolls.

White Bread Rolls

1/3 c. sugar

1 ½ c. warm water

1 c. white bread starter

1 tsp. salt

½ c. corn oil

6 c. Pillsbury bread flour

Mix all ingredients well in a large bowl. Cover with plastic wrap sprayed with Pam. Let rise overnight (at room temperature). 

Punch down and pour onto floured surface, knead a few times and cut into two equal parts.

Shape as desired. Place in sprayed pans. Brush tops with corn oil. Cover with sprayed plastic wrap. Let rise another 4-6 hours or until doubled. Loaves tend to take a little longer to rise.

Bake at 350 degrees. 20-25 minutes for 9 x 5 in. loaves. 12-15 minutes for rolls.

This recipe is from my friend Rexanne.

Homemade Cracked Wheat Bread

¾ c. cracked wheat

1 c. hot water

¼ c. butter, melted

¼ c. honey

¾ c. milk

½ c. flax seed

½ c. sunflower seeds

2 ½ c. white bread starter

2 c. whole wheat flour

3 ½ c. bread flour

1 ½ tsp. salt

In a medium bowl, pour hot water over cracked wheat. Add melted butter, honey, milk, flax seed, and sunflower seeds. Mix well. Cool to lukewarm and stir in the starter.

Stir in the salt and the flours, 1 cup at a time, beginning with the whole wheat and then the bread flour. Turn out and knead 10 minutes. 

 

Place in greased bowl, cover, and let rise overnight. 

The next morning, punch down and shape into three loaves. Transfer to greased 9 x 5 in. loaf pans, cover, and let rise again until dough reaches top of pans.

Bake loaves, one at a time, in pre-heated 375 degree oven for 20-30 minutes until baked through. Cool on racks in pans for 10 minutes. Then turn out onto racks to cool completely.

Frito Salad

1 can whole kernel corn, drained

1 can Rotel, drained

½ c. finely chopped green bell pepper

2 cups shredded cheddar cheese

1 c. mayonnaise

1 pkg. chili-cheese Fritos

Mix all ingredients except Fritos and chill overnight. Just before serving, stir in Fritos.

Sautéed Fresh Brussels Sprouts

1 lb. fresh Brussels sprouts

2 cans chicken broth

3-4 slices bacon, cut into small pieces

½ c. finely chopped onion

¼ tsp. black pepper

Trim sprouts and cut in half. Bring chicken broth to a boil. Add sprouts and boil 6 minutes or until tender-crisp. Drain.

Cook bacon and onion in large skillet until bacon is cooked through and onions are transparent. Drain off some of the fat if needed. Add sprouts to bacon and onion. Add black pepper. Cook sprouts in skillet until tender. Taste and add salt if needed.

Chocolate Chip Kahlua Cake

1 box moist chocolate cake mix
1 small package instant chocolate pudding mix
3 eggs
1/3 cup oil
1/2 cup Kahlua
1 16-oz. container sour cream
1 16-oz. package chocolate chips

Grease a bundt pan.

Mix all ingredients except chocolate chips in a large mixing bowl for two minutes. Mix in chocolate chips. Bake at 350* for one hour. Let cool 30-45 minutes and carefully remove cake to plate.

Kahlua Cake Glaze

1 c. powdered sugar

2 Tbsp. unsweetened cocoa

1 Tbsp. butter, softened

1 Tbsp. Kahlua

1 Tbsp. water

Away from burner, but in small saucepan, combine glaze ingredients. Stir until smooth and creamy. Over low heat, warm glaze for 3-5 minutes, stirring often. Drizzle over warm cake. Allow glaze to cool before serving.

The cake recipe is from my friend Lois. The glaze recipe is one I found online.

Hot Spinach Artichoke Dip

    1 (10-ounce) package frozen chopped spinach

    2 (13 3/4-ounce) cans artichoke hearts

    1/2 cup mayonnaise

    1/2 cup sour cream

    1 cup freshly grated Parmesan

    1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips. Makes about 4 cups.

This is a Paula Deen recipe.