Recipes from Family & Friends

 

I love to collect recipes from my friends and family. Whenever I open up my cookbook and use a recipe that was given to me, I feel once again close to that person, I think about them and sometimes I might even say a little prayer for them.  Sometimes a family recipe will bring me closer to an ancestor I have never met. Some might think I have to many recipes, but to me, I could never have to many. And besides each one is a memory of someone whom I love and respect.                                                                

One recipes I am sharing today is for my basic

dough recipe. If I need something quick and easy, this is the one I use. I use it for cinnamon rolls, pizza crust, sloppy joe bread, just about anything I need a quick dough for.

I needed a dish to take to a potluck, and this is what I came up with. I had saw a bread bowl on Pinterest, and wanted try my had at making one. I didn't like the recipe so I used my recipe instead.  These reminded me of the salt dough baskets made in the 70's, but I wanted it edible. The recipe made one large basket, or two small ones.

Pizza Dough/Cinnamon Roll Recipe

 

1 1/2 cups warm water

1 tsp. sugar

1 Tbls. yeast

1/4 cup oil

1/2 salt

4 cups flour

 

Stir sugar into warm water. Sprinkle yeast over water. Let sit until bubbly...DO NOT STIR. 

When bubbly stir in remaining ingredients. Knead until smooth and elastic. Let rest for 15 minutes. Form into pizza crust or rolls. Let rise 15 minutes. Bake at 400 degrees for 15-20 minutes, until golden brown.  For cinnamon rolls add 1/2 sugar.

 



 To make bread baskets, spray an oven safe bowl liberally with oil. I like Pyrex bowls best, they come in a variety of shapes and sizes. Place on a sturdy baking sheet.

Roll dough to 1/2 inch thickness. cut into strips, 1/2 to 1 inch wide. Following pictures lay dough strips on bottom of the bowl and then begin weaving.  Over under over under...
Make sure the dough strips touch each other. Continue until bowl is covered. for the rim, take two long strips and twist them together, OR three  and braid together. Place rim  piece around bottom of bowl and press to edge.


Make an egg wash from one egg and brush over dough.

While letting rest for 15 minutes, place a piece of
wax paper on bottom of the bowl and then place a
heavy object on top of paper to help the bowl remain flat.

Bake at 350 degrees for 20- 30 minutes.  Because the dough thickness and size of bowl vary.  Watch closely until golden brown.

The following recipe comes from my Family Recipe Book. We all call it Michaele's  Spinach Dip. It is the same recipe that comes on the package of Knorr's Vegetable soup mix, but since Michaele introduced our family to it, it has become Michaele is my former Sister-in-law. Although she is no longer my sister-in-law, she is still the mother of my wonderful niece and nephew. So the recipe will always remain in my family cook book, and gratitude for her will always be in my heart

Michaele's Spinach Dip

1 package Knorr's vegetable soup mix

1 box frozen chopped spinach thawed and well drained)

1 can water chestnuts, chopped

1 cup mayonnaise

1 cup sour cream

    
Mix well and chill, serve with bread, crackers or vegetables.

Soft Dinner Rolls For A Crowd

As those who know me can attest, I have a lot of recipes for different kinds breads. I love to bake and breads are one of my favorite things to bake. I just love kneading the bread and I love the smell of yeast and of the bread baking. Bread fresh from the oven is hard for me to resist...well pretty much impossible really! Even with all the recipes I have, I do have my certain "go to" recipes that are tested and true that I always use for certain situations. For instance I always use the same recipe for cinnamon rolls, or one for my pizza bread, or another for my Utah fried scones. I don't vary because these recipes are to me the best. Well this recipe is the one I always use when I need to make a bunch! The recipe is one that I modified from my friend Anath; it was her mothers recipe.

 

Rolls for a Crowd 

3 cups hot water (direct from tap)

¼ lb butter (1/2 cup)  

1 Tablespoon sugar

 

Mix & when butter is melted

ADD 3 pkgs. dry yeast (let yeast get bubbly)  

 

When good and bubbly add    

 

¾ cup sugar                                                       

2 teaspoon salt                                                                            

3 beaten eggs

9 heaping cups flour

 

MIX and let rise 1 hour (or doubled in bulk) this will be a soft dough – On a floured surface roll dough to about 3/4" thickness and cut with biscuit cutter.

 

When I make these for a pot-luck, or party I will cut them small; with a 2" biscuit cutter. You get more rolls that way. I can fit 5 dozen on my pan. That way little kids or light eaters can take one, and adults can take two...and of coarse teenage boys will take as many as they can fit on their plate!

 

Put about 1/2 cup vegetable oil in a large pan. I use a 1/2 sheet cake pan. Turn rolls in oil. – Let rise.

for a richer taste, you can substitute the 1/2 cup oil for melted butter.

 

Once the rolls have been rolled in the oil, you can put toppings on to make them more fancy and personal. I like sesame or poppy seeds or both. Granulated onion or garlic is nice and adds a really nice flavor. a little smoked paprika and garlic powder is great for a bar-b-que.  Powdered Ranch  dressing mix is great for when serving with salads!

 

Bake at 375 degrees  for 20 minutes or until brown.

If no toppings have been added, brush tops with butter when done.

 

The dough can be put in the refrigerator just after mixing until you are ready to use then set out to rise, roll & etc.

The cooked rolls can be frozen and when needed just wrap in foil and put in Preheated 300 degree oven until hot.