Tuesday, May 10, 2011

So I tried a new recipe.  I actually didn't get to eat any of it (it was gone when I got home).  But the kids said it was good.  Full of veggies and fairly healthy.  They sprinkled grated cheese on top.  Keslee has been craving cinnamon rolls.  So we ate them with the soup too!


California Chowder


1/2 cup butter
1 cup flour
1 chicken bouillon cube
2 cups whipping cream (I used half and half)
4 cups whole milk (I used skim)
4 cups water
2 cups diced carrots
4 cups diced potatoes
2 cups diced celery
1 tsp. garlic powder or 2 cloves, minced
1 Tbl. salt
1 Tbl. worcestershire sauce
1 cup chopped onions
2 cups fresh broccoli
2 cups fresh cauliflower

Melt butter in a large soup pot.  Add flour and mix well.  Add chicken bouillon, cream, milk and water.  Bring to a low boil, then add carrots, potatoes, celery, garlic, salt, onion and Worcestershire sauce.  Cook for 45 minutes.  Add broccoli and cauliflower.  Cook for 15 more minutes or until veggies are tender.
Makes 12 servings.




Mom’s Cinnamon Rolls
submitted by Brittany at www.thesisterscafe.com

printable recipe here

One recipe of Sweet Roll Dough
1/2 cup softened butter, divided
granulated sugar
cinnamon

Glaze:
1 1/2 cups powdered sugar
1 Tb soft butter (not melted)
1/4 tsp vanilla (this will make the icing a creamy color)
2 T. hot water
Combine all the ingredients and beat until smooth. Drizzle onto the buns with a spoon. The icing will thicken as it cools so ice the buns immediately.

Grandma’s Sweet Roll Dough
2 rounded Tb yeast
1 1/2 cups warm water
1 cup warm milk
2/3 cup sugar
1/4 cup shortening
2 tsp salt
4 eggs
7-8 cups flour

Beat all ingredients except flour until smooth. (I use a Kitchen Aid with paddle attachment.) Add flour until it cleans off edge of bowl. (Switch to a dough hook for this part.) Knead for 5 minutes (or 10 minutes by hand). Let it rise until double (about 2 hours, depending on the temperature of your kitchen). Punch dough down and allow to rise again. This time it will rise much faster so keep an eye on it! Punch dough down again and divide into 2 parts.

Roll one part into a rectangle. Spread half of butter (1/4 cup or 1/2 stick) on dough. Sprinkle with white sugar then cinnamon – making sure you go all the way to the edges. Mom never measured the sugar or cinnamon – I sprinkle on enough sugar to leave a light coat on dough – maybe about 1/2 cup?

Roll up rectangle lengthwise and pinch edge to seal. Use a knife to gently mark the top how thick you want each cinnamon roll, that way they end up being more consistently sized and you can plan how many you want for your pan. (I will usually do 16 for each roll) Using plain dental floss, slip the floss under the roll, cross over and pull each end to slice off each piece:Repeat entire process with second half of dough.

Place rolls flat side down into two greased 9×13 inch pans; 3 across and 4 down (12 total for each). With the extra rolls you can either fill a 9×9 or a round pie pan.

Cover rolls with plastic wrap and allow to rise briefly – about 30 minutes or less – while oven is heating to 350. Bake for 30-35 minutes or until golden brown. Spoon glaze over cinnamon rolls after they have cooled.