Cinnamon Rolls

Ok, so it is a holiday and I went to the gym.  But only because I knew of the vast amounts of food I would be eating throughout the day.  Today, however, I was able to sleep in. So the cinnamon rolls didn’t get completed until late this afternoon……like anyone cared, as long as they got done!  Everyone enjoyed the rolls, and would have surely eaten more if I would have let them.

Hot, gooey and very, very tasty

Ingredients:

Dough:
1/4 ounce package yeast
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1/3 cup butter (only the real stuff folks!)
1 tsp. salt
1 egg  (to make sure you don’t scramble the egg, temper it slowly)
3 1/2 – 4 cups flour

Filling: 

1/2 brown sugar
1/2 cup melted butter, plus more for the pan
1/2 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans (optional)

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla

In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and eggs.  Add two cups of flour and mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in well-greased bowl and let rise until doubled, usually 1 – 1 1/2 hours.

When doubled, punch down dough.  Roll out on flour surface into a 15×9 inch rectangle.  Spread melted butter all over dough.  Mix sugars and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans, or raisins if desired.  Beginning at 15 inch side role up dough and pinch edge together to seal.  Cut into 12-18 slices.  ( I got 18 out of mine, just depends on how thick you slice them).  Coat bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. 

 Bake at 350 degrees for about 25-30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.   Spread over slightly cooled rolls.  Yummm!

Mostacholi Salad

I got this recipe from a lady at work, so it is not of my own creation.  However, it is great for a summer holiday weekend, potluck or family reunion. 

24 oz. mostacholi shells (with lines) they hold the “sauce” better
6 drops yellow food coloring
1 1/2 C. vinegar
1 1/2 C. sugar
2 T mustard
1 t garlic powder
1 t salt 1 t ground pepper
1 t accent seasoning
1 T parsley flakes
1 med. onion
1 med. cucumber
 
Cook the pasta just past al dente.  Take off heat and dump into colander and rinse with cold water to stop the cooking process.  This is a lot of pasta, so you will need a pretty big bowl to put it in.  In a blender puree the other ten ingredients.  Once the pasta has cooled, pour the pureed mixture over the pasta and stir.  It is best to let it sit overnight or at least a few hours.  This is a big hit wherever we take it.  If you can’t find mastacholi noodles, penne pasta with the lines will do.  Graziano’s has the mostacholi pasta if you are looking for it in Des Moines.

Cheesecake

I made a cheesecake, my second ever, on Saturday night while my husband was at card party and all of the kids were gone.  It wasn’t hard at all and came out pretty dang good.  The recipe comes from a cookbook I have at home.

1 3/4 c graham cracker crumbs

1/2 c butter (melted)

3 8-oz pkgs of cream cheese, softened

1 c sugar

2 T flour

1 t Vanilla

2 eggs

1 egg yolk

1/4 c milk

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers,  the 1 tablespoon sugar, and, if desired, cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.  I covered it with sliced strawberries with one Tablespoon of sugar mixed in.

Hello world!

I am in hopes of trying at least one new recipe each week and then posting the recipe and reaction from my family here.  There will be those weeks that may go by that I do not post, that could mean I have fallen and can not get up, my kids have tied me up somewhere, or life is just too busy.  Let me know what you think of the recipes as we go along.