Cinnamon Rolls

Ingredients:

4 to 41/2 cups all-purpose flour

1 package yeast

2/3 cup milk

2/3 cup water

½ cup sugar

½ cup cooking oil

½ teaspoon salt

2 egg yolks

¼ cup butter or margarine, soften

1/3 cup sugar

4 teaspoons ground cinnamon

 

Icing:  

1½ cup             powdered sugar

1 Tbl    corn syrup

½ to 1 tsp milk

¼ tsp    vanilla

 

Directions:

Day 1

1. In large mixing bowl, combine 2 cups flours and yeast. 
2. In small saucepan, combine milk, water, ½ cup sugar, oil, and salt.  Heat, stir over medium heat until just warm (120°F to 130°F)
3. Add liquid mixture and egg yolks to dry mixture. 
4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often.  Beat on high speed for 3 minutes.  Using a rubber scraper. Stir in as much of the remaining flour as you can.
5. Turn dough out onto a floured surface.  Knead in enough of the remaining flour to make moderately soft dough that’s smooth and elastic (3-5 minutes) cover and let rest 10 minutes.
6. Roll out dough to form a 14x12-inch rectangle.  Spread with soften butter or margarine.  Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
7. Roll up, jelly-roll style, starting from long side.  Sealing the seams.  Slice into 12 pieces. 
8. Place in greased 13x9x2-inch baking pan.  Cover, let rise in warm place until nearly doubles. (*20 minutes only if you have enough time, if not rise over night)

 

Day 2

9. Bake in a 375°F oven for 20 minutes or until golden. 
10. While rolls are baking, prepare icing by combining all ingredients and mixing well with a spoon or wire whisk.
11. When rolls are baked remove and cool slightly, remove from pan and frost warm rolls with icing.
12. Serve rolls warm or cool on a wire rack.  Makes: 12 rolls

Pizza

Pizza Dough

2 ¼ tsp active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

Directions

1.       In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.      In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Add 1 tsp oil into Ziploc bag and remove all the air.  Place in fridge with class period and kitchen number.

NEXT DAY

Preheat oven to 350 degrees F (175 degrees C).  Spray pizza pan and sprinkle with cornmeal to soak up the grease.

3.      Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.  Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

 

Pizza Sauce

 

1 (6 ounce) can tomato paste

1 1/2 cups water

1/3 cup extra virgin olive oil

2 cloves garlic, minced

salt to taste

ground black pepper to taste

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 teaspoon dried rosemary, crushed

 

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F (200 degrees C).

2.Cream together butter, shortening, sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

3.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

4.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Potato Soup

Potato Soup

 

6 ounces bacon, chopped

3/4 stalk celery, diced

3/8onion, chopped

1 cloves garlic, minced

3potatoes, peeled and cubed

1-1/2 cups chicken stock, or enough to cover potatoes

1 tablespoon and 1/4 teaspoon butter

1 tablespoon and 1-1/2 teaspoons all-purpose flour

1/4 cup and 2 tablespoons heavy cream

1 teaspoon chopped fresh cilantro

salt and pepper to taste

 

 

1.In a stockpot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 3 tablespoons of the bacon grease.

 

2.In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

 

3.In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.

Mozzerla Sticks

Marinara Sauce                                            

2 Tbl.   Olive Oil                                

1/4       Onion, diced                          

1          Clove Garlic, Minced             

1 tsp.   Red pepper                             

4 leaves           fresh basil, finely chopped

1/2 tsp.            Oregano                                             

1/4 tsp.            Thyme                        

1/2 tsp.            Salt                                         

1/4 tsp.            black pepper                           

1 1/2 c.            Tomato Sauce                        

 

1. In a skillet heat vegetable oil on medium-low.
2. Add Onions, Garlic. Simmer over medium-low heat until the onions are translucent. About 1-2 minutes
3. Add Oregano, Thyme, Salt, Pepper and Tomato Sauce.
4. Simmer for 10-20 minutes on low, stirring occasionally, until flavors are blended.
5. While sauce is simmering prepare mozzarella sticks according to recipes from below.
6. Stir constantly for 30 seconds and then every 45-60 seconds.
7. Portion mozzarella sticks onto plates for group.
8. Stir in 1 tablespoon finely chopped basil to tomato sauce.
9. Ladle sauce and enjoy.

 

 

Fried Mozzarella Sticks

8 string cheese sticks, room temperature

½ cup all-purpose flour

1 egg

Salt and pepper

½ cup Italian seasoned bread crumbs

Oil, for deep frying

*Marina Sauce from above

 

1. Cut cheese sticks into halves. 
2. Place flour on a plate and season it with salt and pepper. 
3. Put the egg in a small bowl. 
4. Place bread crumbs on another plate.
5. Add cheese pieces to flour and toss to coat.  Dip in egg, and then roll in bread crumbs. 
6. Arrange breaded cheese in a single layer on a tray or baking sheet. 
7. Let stand for 15 minutes. 
8. Pour oil into large skillet to depth of 1 inch, and heat over medium-high heat. 
9. When oil is hot, carefully drop cheese pieces in, a few at a time, and fry until golden, about 30 seconds. 
10. Remove from oil with a slotted spoon and drain on a paper towels. 
11. Serve with your favorite chunky marinara sauce for dipping.

Brownies

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Directions

1.      Preheat oven to 350 degrees F (175 degrees C).

2.      Grease and flour an 8 inch square pan.

3.      In a large saucepan, melt 1/2 cup butter.

4.      Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

5.      Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

6.      Spread batter into prepared pan.

7.      Bake in preheated oven for 25 to 30 minutes. Do not overcook.

8.      Yield: 16 2-inch brownies.

Cinnamon Doughnut Muffins

 

Yield: 12 muffins       

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

¾ cup sugar

1/3 cup vegetable oil

1 egg, lightly beaten

¾ cup milk

Jam

 

TOPPING

¼ cup butter, Melted

1/3 cup sugar

1 teaspoon ground cinnamon

 

1. Preheat oven to 350 F
2. Grease twelve muffin cups or line with paper bake cups; set aside
3. In a medium bowl combine flour, baking powder, salt, nutmeg, and cinnamon; set aside.
4. In another bowl combine the sugar, oil, egg, and milk.  Whisk well until all ingredients are combined.
5. Make a well in the dry ingredients; add egg mixture all at once to flour mixture. 
6. Stir just until moistened (batter should be lumpy)
7. Spoon batter into prepared muffin cups, filling each cup 1/3 full, place 1 teaspoon of jam on top.
8. Cover jam with enough batter to fill cups two-thirds full. 
9. Bake in a 350 F oven for 20 to 25 minutes or until golden and a wooden toothpick inserted in centers come out clean.
10. Melt butter in a small bowl; combine sugar and cinnamon in another bowl.  Immediately after removing muffins from the oven; dip tops in butter, then in cinnamon sugar.
11. Serve warm.