AMISH CINNAMON ROLLS by ruthann zimmerman

UNBAKED STICKY BUNS.
 

AMISH CINNAMON ROLLSBy: RuthAnn Zimmerman

Makes 3-4 dozen cinnamon rolls

Mix together:

2 cups warm water

2 TBS active dry yeast

1 TBS sugar

Let rest untilyeast is dissolvedand foamy.

Then Add:4 cups flour

Mix until smooth texture, let rise until double in size.

Mix togetherenrichment ingredients:

2 cups mashed potatoes (or 2 cups prepared instant potatoes)

1cup granulated sugar

1 TBS salt

1 cup melted butter

5 beaten eggs

Add to your yeast mixtureAdd:

6 cups flour OR A BIT MORE..KEEP THE DOUGH SOFT BUT NOT TOO TACKY

Knead until smooth and elastic, let rise until double, 

divide into 4 portions and roll each portion into 1/4 to 1/2 inch rectangular shape. (MINE MADE 2 9X13 PANS FOR STICKY BUNS AND NEARLY A FULL HALF SHEET PAN...THAT LAST IS NOT STICKY BUNS

Spread with butter, and sprinkle with brown sugar and cinnamon. 

Then roll up your rectangle starting with the long side. 

Cut into 1-inch slices with a string, place into pan and let rise until double in size.( THIS IS WHERE YOU WILL PLACE THE ROLLS ON THE STICKY BUN RECIPES OR ON PREPARED PANS.

Bake at 350F for 15-35 minutes, depending on the size of your rolls, until they just start changing color over top.

Frost as desired if it's not stick buns

Recipe for sticky bun mixture:

2 cups brown sugar

1/2 cup butter

1/2cup milk

Cook together until sugar is dissolved, spread into bottom of two9x13 pans, sprinkle with nuts of choice, place unbaked cinnamon rolls on top of sticky layer. bake as usual. When serving sticky buns, flip them upside down with the sticky layer as the top.

*How to video on our YouTube channel: Homesteading with the Zimmermans

Julie's Roasted Beets and Carrots

 https://pin.it/1Ztn4g2

She opted to serve it with out feta...so savory! 

Cook's Illustrated Chocolate Chip cookies

 

• Active Time

  35 minutes

• Total Time

  2 hours

We all know the saying “as American as apple pie,” but a simple chocolate chip cookie recipe is perhaps the most iconic American dessert of all. Served warm with a glass of milk, this beloved treat is bound to bring up Proustian childhood memories of grandmothers’ kitchens, after-school snacks, and family celebrations.

Opinions vary about what makes the best chocolate chip cookie. Some people like their cookies crispy, while others prefer a chewier texture. This recipe splits the difference, giving you soft cookies with golden brown, crisp edges. And because this variation is so classic, it’s also extremely flexible. If your perfect chocolate chip cookie is slightly crunchy or more on the tender side, experiment with the range of bake times below, cooking just one or two cookies at first to see exactly how to get them just right. If you’re into bold chocolate chunks, you can opt to use chopped chocolate bars instead of chips. Is big crunch your thing? Fold in a handful of toasted pecans or walnuts. Lover of salty-sweet? Sprinkle on some fancy salt just before baking. 

For cookies with even more nuanced flavor, chill the cookie dough overnight before baking—this will also keep the dough balls from spreading too much on the cookie sheet. You can use a cookie scoop to portion your dough or a measuring cup, but make sure to moisten your palm before you flatten the cookies out, so they don’t stick to your hand.

 Makes about 28 large (4½-inch) cookies

3 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons kosher salt

2 sticks (1 cup) unsalted butter, melted and cooled slightly

1½ cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1½ teaspoons vanilla

2½ cups semisweet chocolate chips (16 ounces)

1. Step 1

   Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

   Step 2

   Whisk together flour, baking soda, and salt in a small bowl.

   Step 3

   Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1¾ tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

   Step 4

   Scoop ¼ cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

   Step 5

   Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets. 

ATK Perfect Chocolate Chip Cookies

 READY IN: 45 mins

YIELDS: 16 very large cookies

INGREDIENTS

• 1 ³⁄₄ cups unbleached all-purpose flour (8 3/4 ounces)
• ¹⁄₂ teaspoon baking soda
• 14  tablespoons unsalted butter (1 3/4 sticks)
• ¹⁄₂ cup granulated sugar (3 1/2 ounces)
• ³⁄₄ cup  packed dark brown sugar (5 1/4 ounces)
• 1  teaspoon salt
• 2  teaspoons vanilla extract
• 1  large egg
• 1  large  egg yolk
• 1 ¹⁄₂ cups bittersweet chocolate chips (Ghirardelli recommended) or 1 ¹⁄₂ cups  semi-sweet chocolate chips (Ghirardelli recommended)
• ³⁄₄ cup  chopped pecans (optional) or ³⁄₄ cup walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

no boozy bourbon chicken

 

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces

• 2 tablespoons cornstarch, divided

• 2 tablespoons olive oil, divided

• ¼ cup minced onion

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup reduced sodium chicken broth

• 1/4 cup  apple juice)

• 3 tablespoons packed brown sugar

• 1 tablespoon cider vinegar

• 1/4 teaspoon crushed red pepper

• 2 cups cooked rice

• 2 green onions, sliced

  
  

  step 1:  Gather Ingredients.

  step 2:  Toss chicken with 1 tablespoon cornstarch in a medium bowl.

  step 3:  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.

  step 4:  Heat  remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.

  step 5:  Stir remaining 1 tablespoon cornstarch, soy sauce, broth, apple juice, brown sugar, vinegar, and crushed red pepper together in a small bowl.

  step 6:  Add sauce mixture to skillet; cook and stir until thickened and bubbly.

  step 7:  Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.

  step 8:  Serve over rice. Top with green onions.

  
  

soups I want to try

 Once I try these, I will let you know...

Chicken Tortellini:  https://www.thepioneerwoman.com/food-cooking/recipes/a44653643/chicken-tortellini-soup-recipe/

Chicken Parm Soup:  https://www.thepioneerwoman.com/food-cooking/recipes/a44964263/chicken-parm-soup-recipe/

Sheffield Lake's United Church of Christ Apple Pies

 My friend invited me (and of course I included Robert for peeling)

 to come and help the ladies of the UCC to make apple pies they sell.  About 5 wonderful friends of mine attend this church and do all things they can to keep this church in the black.  It was a joy to be with them for 2 days and the pies look amazing.  The pies are frozen and sold and then baked by the buyers for Thanksgiving.  They are mounded and filled with the apples.  This year however, they only made over 100 pies vs the usual 200+ as in the past.

This recipe came from a VERY VERY VERY old recipe from a cookbook this church assembled and it's the same recipe these ladies use every year.  No one can get the cookbooks anymore ... yes it's that old ... but Lynette said I could have the recipe.

FOR 5 PIES

Seasoning mixture

3 C. White sugar

1 C brown sugar

1-1/4 cup flour

1 T cinnamon

Sift all ingredients together so it is well blended.

This is Beverly House mixing the  ingredients on the first day

Apples

32 C sliced apples

Totally mix the sliced apples with the seasoning til each apple slice is covered with the mixture.

Linda Coleman brings in another huge pan of sliced apples from the men.

Crust

5lb +2 C flour

2 T salt

3 lb butter-flavored Crisco

3-1/4 C water

Create 10 oz balls

Line the pie tins (use foil pans)  with the crust...brush melted margarine (that is what they use) over the inside of the bottom crust.

 Lynette's daughter-in-law Stephanie coated the bottoms with the melted margarine as well as used a pizza crust press to flatten the pie dough. That took powerful strength to work the press.  To the right is Kathy Burrill who was an expert at sealing and crimping.  Lynette's daughter, Heather, who graduated with Dawn was the hand roller and she had the gift.  She also had a wooden circle the correct size for the top which she laid over the crust and cut around it.  PERFECT IN EVERY WAY.  Sadly I missed getting a pix of her. But on the 2nd day, she made a delicious soup for a lunch break.  The thing with the UCC ladies is that they always serve lunch or dinner at their service projects.

Mound the pie filling over each pan gently packing the apple slices.

  This is their fearless leader, Lynette Moore.  She can do everything and does everything. She's a mover and a shaker in the community, library, as well as her church.

Place about 2 T of margarine over the top by using your fingers to break off bits.

Place the top crust over the pie.  Moisten the endges and seal and then crimp the edges.

Store in a plastic bag and place in a pie box and freeze.

This is Mary Ruth Halas, who like me was a friend agreeable to help with the process.

DO NOT DEFROST THE PIE as no one wants a soggy pie.  PREHEAT THE OVEN TO 450.  When the oven comes to temperature, cut a few slits in the top crust.  Bake 25 minutes and then lower oven to 375 and bake for another 40-50 minutes..til the crust is golden brown and the apples are tender when pricked with a fork.

• Add a cookie sheet under the pie plate as it bakes to catch any drips.
• 
  
  If your crust begins to brown too much during baking, cover the top with foil and continue to bake until the apples are cooked through.

Chinese Chicken Ramen Salad

 I'm always looking for the best recipe for Chinese Chicken Ramen Salad.  

https://zonacooks.com/chinese-chicken-ramen-salad/

Ingredients

For the Salad:

• 1/2 pound cooked cubed boneless skinless chicken (or shredded)
• 3 ounce package ramen noodles (uncooked and discard seasoning packet)
• 1/3 cup sliced almonds
• 8 ounces coleslaw mix with red cabbage
• 2 green onions
• 1 Tablespoon sesame seeds

For the Dressing:

• 1/4 cup canola oil
• 1/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 teaspoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt

Hands Free Mode:

Prevent screen from sleeping

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Instructions

1. Slice the green onions.
2. Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
3. Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Preheat the oven to 400 degrees F.
5. Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
6. Bake in the preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes total.
7. Set aside to cool.
8. In a mixing bowl, whisk together all of the dressing ingredients until well blended.
9. To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
10. Drizzle dressing over tops and toss to evenly coat.
11. Serve immediately for the best results.

Notes

• Add a sprinkle of cayenne for some spicy heat.

Heart Beef and Gnocchi (or red-skin potatoes) Soup

 Holy Cow...this soup was amazing.  I had saved the recipe from FB but afterward found another recipe for a soup I thought I'd make, even purchasing all the ingredients. But today I couldn't find the 2nd one and made the first.   SO glad I did since a red-based soup is not usually to my stomach liking.  This came from the Cooking Panda

I DECIDED TO USE THE RED-SKIN POTATOES VS THE GNOCCHI BECAUSE I REALLY DO LIKE THOSE POTATOES AND HAD THEM ON HAND.

INGREDIENTS

• 3 pounds boneless beef chuck roast, trimmed of fat
• 2 tablespoons vegetable oil, divided
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 1/4 cup Cranberry Juice
• 4 cups beef broth
• 1 teaspoon soy sauce
• Pinch of red pepper flakes (optional)
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 cup water
• 1 pound potato gnocchi (or peeled diced red skinnedpotatoes)
• 1 cup frozen peas
• 1/4 cup fresh parsley leaves, minced
• Salt & pepper to taste

 

1. Prepare the roast by patting it dry and trimming the fat. Then, cut into 1-inch pieces and season with salt and pepper.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven (or a large soup pot) until shimmering (1-2 minutes). Add half of the beef and brown on all sides. Transfer to a bowl using tongs and set aside. Brown the remaining beef cubes and move to the bowl along with any beef juices.
3. In the same pot, add the remaining tablespoon of oil. Stir in onions, carrots, and celery, cooking until softened (about 8 minutes).
4. Add garlic, thyme leaves, paprika, and tomato paste to the vegetables. Sauté for about 30 seconds or until the garlic is fragrant. Stir incranberry juice and deglaze the bottom of the pot to remove any browned bits.
5. Next, add the browned beef to the pot along with the beef broth. Stir the bay leaf to the soup, cover, and reduce the heat to medium/medium-low. Simmer for 1.5-2 hours, stirring occasionally, until beef & veggies are tender.
6. In a small bowl, combine cornstarch and water until dissolved. Slowly stir the mixture into the soup, followed by soy sauce, red pepper flakes, and gnocchi. Cook until gnocchi is done (3-5 minutes, depending on package directions).
7. Remove the bay leaf and stir in peas and minced parsley. Serve up hot with your favorite bread!