Lion House Rolls - Lisa Mercer
2 c Flour
1/3 c Sugar
1/3 c Butter - cut into chunks
2/3 c Powdered Milk
1 Egg
2 1/2 t Salt
2 T Yeast
5 c Flour
Blend all except flour in stand mixer. When mixed well
add one cup of flour at a time on low speed. After all
the flour has been added mix for 10 minutes on high
speed with a dough hook.
Remove from bowl and shape into rolls. Place on baking
tray either lined with parchment paper or sprayed with
pam. Brush with melted butter and cover with plastic
wrap to rise. Bake for 12 - 15 minutes at 375.
Makes about 24 rolls.
December 10, 2007
Lion House Rolls
Everyday Rolls
Rolls - Margaret Westenskow
1 c Milk scalded
1/2 c Butter melted
3 Eggs beaten
3/4 t Salt
1/2 c Sugar
1 pkg Yeast
1 T Sugar
4-5 c Flour
Cool milk to warm (enough to activate yeast). Combineyeast and 1 T sugar in large bowl. Add milk and stir to dissolve. Cool butter to lukewarm and add tomixture. Beat eggs and stir in 1/2 c sugar and salt then add to large bowl and stir well. Add flour, enough to round up a good dough. Knead just enough to get a smooth dough. Dough will be light and soft. Be careful not to add too much flour or kneed it too much as this will make it tough. Cover and let rise till double. Divide in half and roll each half to 1/4 inch thick circle with rolling pin and cut into 16 pie shaped wedges. Roll up into crescent rolls. Place on baking sheet and let rise. Bake @ 350 about 10-15 minutes.
1 c Milk scalded
1/2 c Butter melted
3 Eggs beaten
3/4 t Salt
1/2 c Sugar
1 pkg Yeast
1 T Sugar
4-5 c Flour
Cool milk to warm (enough to activate yeast). Combineyeast and 1 T sugar in large bowl. Add milk and stir to dissolve. Cool butter to lukewarm and add tomixture. Beat eggs and stir in 1/2 c sugar and salt then add to large bowl and stir well. Add flour, enough to round up a good dough. Knead just enough to get a smooth dough. Dough will be light and soft. Be careful not to add too much flour or kneed it too much as this will make it tough. Cover and let rise till double. Divide in half and roll each half to 1/4 inch thick circle with rolling pin and cut into 16 pie shaped wedges. Roll up into crescent rolls. Place on baking sheet and let rise. Bake @ 350 about 10-15 minutes.
Pie Crust - Vinegar
Pie Crust (2, 9-inch crusts)
2 1/4 c Flour
1 t Salt
1 c Shortening
1/4 c Water
1 T White Vinegar
1 Egg, beaten
Combine flour and salt. Cut in shortening with a pastry cutter, knife or fork until it looks like cornmeal. Add liquids and combine until dough sticks together. Divide into 2 balls. Place ball between 2 pieces of waxed paper and roll out. Remove top piece of paper and place upside down into pie shell. Remove last piece of paper. Fit loosely into pan and trim edge 1/2 to 1 inch beyond edge. Crimp edge with fingers. For baked shell, prick bottom and sides with fork and bake @ 375 for 10-12 minutes or until golden brown.
2 1/4 c Flour
1 t Salt
1 c Shortening
1/4 c Water
1 T White Vinegar
1 Egg, beaten
Combine flour and salt. Cut in shortening with a pastry cutter, knife or fork until it looks like cornmeal. Add liquids and combine until dough sticks together. Divide into 2 balls. Place ball between 2 pieces of waxed paper and roll out. Remove top piece of paper and place upside down into pie shell. Remove last piece of paper. Fit loosely into pan and trim edge 1/2 to 1 inch beyond edge. Crimp edge with fingers. For baked shell, prick bottom and sides with fork and bake @ 375 for 10-12 minutes or until golden brown.
Pecan Pie
Pecan Pie - Kathleen Barlow
1 c Brown Sugar
1/3 c Margarine
1/3 c Light Corn Syrup
1/4 c Heavy Cream
1 Egg lightly beaten
1/2 t vanilla
2 c pecan pieces lightly toasted @375 for 10 minutes
1 Pie Shell already baked
Combine brown sugar, margarine, corn syrup, and cream in a heavy 10 inch skillet. Bring to boil over medium heat, stirring constantly. Once mixture comes to a boil, stop stirring. Boil for 4 minutes without stirring reducing heat a little. It should look thick with big bubbles on the surface after 4 minutes. Remove from heat. Beat egg and add 3-4 T of mixture. Let mixture set a couple of minutes then add to the rest. Add pecans and vanilla. Mix well and put into pie shell.
1 c Brown Sugar
1/3 c Margarine
1/3 c Light Corn Syrup
1/4 c Heavy Cream
1 Egg lightly beaten
1/2 t vanilla
2 c pecan pieces lightly toasted @375 for 10 minutes
1 Pie Shell already baked
Combine brown sugar, margarine, corn syrup, and cream in a heavy 10 inch skillet. Bring to boil over medium heat, stirring constantly. Once mixture comes to a boil, stop stirring. Boil for 4 minutes without stirring reducing heat a little. It should look thick with big bubbles on the surface after 4 minutes. Remove from heat. Beat egg and add 3-4 T of mixture. Let mixture set a couple of minutes then add to the rest. Add pecans and vanilla. Mix well and put into pie shell.
Fresh Peach Pie
Fresh Peach Pie - Kathleen Barlow
Crust:
1 heaping c Flour
1/2 c Margarine
3 1/2 T Powdered Sugar
Blend together and press into a 10 inch pie pan. Bake @ 350 for 20 minutes. Cool.
Filling:
3/4 c Sugar 1/3 c Canned Milk
4 T Cornstarch 5 T Peach Gelatin (lemon may be used)
2 T Lemon Juice 1 drop Orange Food Coloring
3 T Light Corn Syrup 4 peeled and sliced Peaches
Mix sugar and cornstarch in sauce pan. In a small bowl mix lemon juice and enough water to make 1 1/2 c. Add this liquid and the corn syrup to the sauce pan. Bring to a boil and cook for 6 minutes, stirring constantly. Add gelatin and coloring; cool mixture. Arrange peaches in pie crust, Pour cooled filling over peaches and allow to set. There will be some filling left over. When the filling has set, mix remaining filling with canned milk and pour over pie.
Crust:
1 heaping c Flour
1/2 c Margarine
3 1/2 T Powdered Sugar
Blend together and press into a 10 inch pie pan. Bake @ 350 for 20 minutes. Cool.
Filling:
3/4 c Sugar 1/3 c Canned Milk
4 T Cornstarch 5 T Peach Gelatin (lemon may be used)
2 T Lemon Juice 1 drop Orange Food Coloring
3 T Light Corn Syrup 4 peeled and sliced Peaches
Mix sugar and cornstarch in sauce pan. In a small bowl mix lemon juice and enough water to make 1 1/2 c. Add this liquid and the corn syrup to the sauce pan. Bring to a boil and cook for 6 minutes, stirring constantly. Add gelatin and coloring; cool mixture. Arrange peaches in pie crust, Pour cooled filling over peaches and allow to set. There will be some filling left over. When the filling has set, mix remaining filling with canned milk and pour over pie.
Jenny's Cherry Pie
Jenny's Cherry Pie - Kathleen Barlow
2-3 cans Canned Cherries (save 1 c of liquid)
1 c Sugar divided
1 T Butter
1 drop Red Food Coloring
1/2 c Cornstarch
1 capful Almond Extract
Combine 3/4 c sugar and cornstarch and mix in cherry liquid. Cook over medium heat until bubbly. Cook and stir 2 minutes. Take off heat and add 1/4 c sugar, butter, almond extract, and red food coloring. Add Cherries. Pour into unbaked crust and top with crust. Top crust with cinnamon and sugar. Bake @ 375 for 25 minutes with foil. Take off foil for last 20-25 minutes.
2-3 cans Canned Cherries (save 1 c of liquid)
1 c Sugar divided
1 T Butter
1 drop Red Food Coloring
1/2 c Cornstarch
1 capful Almond Extract
Combine 3/4 c sugar and cornstarch and mix in cherry liquid. Cook over medium heat until bubbly. Cook and stir 2 minutes. Take off heat and add 1/4 c sugar, butter, almond extract, and red food coloring. Add Cherries. Pour into unbaked crust and top with crust. Top crust with cinnamon and sugar. Bake @ 375 for 25 minutes with foil. Take off foil for last 20-25 minutes.
Pumpkin Chiffon
Pumpkin Chiffon - Kathleen Barlow
1 c Pumpkin
1 c Milk
1/2 c Sugar
1 c Instant vanilla pudding (dry)
1 t pumpkin pie spice
1 c cool whip
Mix together and put in graham cracker pie shell. Cover with cool whip.
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