Dinner Rolls

• 2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
• ½ cup + 1 tablespoon sugar, divided
• 1/3 cup (5 1/3 tablespoons) butter
• 2 teaspoons kosher salt
• 2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
• 2/3 cup warm (105-115-degree) water
• 8-9 cups all-purpose flour
• 3 beaten eggs

*Makes 2 dozen

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. You can rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it.

Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces using a pizza cutter. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

*When dividing recipe, beat an egg and remove 2 tablespoons, thus cutting the egg in half.

Recipe found by HERE at ourbestbites.com by Stacey P.

Extreme Chocolate Cake

• 2 c. white sugar
• 1 3/4 c. flour
• 3/4 c. unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegatable oil
• 2 tsp. vanilla

*Frosting:

• 3/4 c. butter
• 1 1/2 c. unsweetened cocoa powder 
• 5 1/3 c. confectioner's sugar
• 2/3 c. milk
• 1 tsp. vanilla extract

Preheat over to 350 degrees. Grease and flour two 9 inch cake pans. Line the bottom of the pan with parchment, after you've greased and floured it.

Stir together sugar, flour, cocoa, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla. Mix for 3 minutes. Stir in boiling water by hand. Pour into the two prepared pans.

Bake for 30-35 minutes. Cool for 10 minutes before removing from pans to cool completely.

Frosting:
Cream butter until light and fluffy. In separate bowl combine cocoa and confectioner's sugar. Alternate adding this mixture and milk and vanilla into the creamed butter. Beat to a spreading consistency.

Split the cakes horizontally. Covering each layer with frosting. Frost top and outside.


Recipe found HERE at Allrecipes.com

*Next time I will use the frosting found HERE used on the S'more Cupcakes which was originally found on ideahacks.com HERE

Jill's Forever Bran Muffins

• 4 c. Kellogg's All Bran
• 2 c. Kellogg's Bran Cereal
• 2 c. boiling water

• 1 c. shortening
• 2 1/2 c. sugar
• 4 eggs, beaten

• 5 c. flour
• 5 tsp. baking soda
• 1 tsp. salt

• 1 qt. buttermilk

May add fruit or chocolate chips.

Preheat over to 400 degrees. Mix cereals and water; set aside. In a separate bowl mix shortening, sugar, and eggs. Sift dry ingredients together and add to shortening mix. Alternate adding buttermilk and dry ingredients to the bran mixture.

Bake at 400 degrees for 10-12 min.

*Remaining batter can be refrigerated for up to 6 weeks.

Shared by Jill E.

Mom's Baked Beans

• 1/2 lb polish sausage cut into quarter pieces
• 1/2 lb browned hamburger browned with 3 Tbsp onion
• 1/2 lb cooked bacon, crumbled
• 2 - 16oz Van Camp pork and beans
• 1/2 c brown sugar
• 3 Tbsp molasses
• 1 1/2 tsp Worcestershire 
• 1 1/2 tsp yellow mustard
• 1/4 c ketchup
• 1/2 tsp Creole seasoning 

Warm together then add meats. Cook in crockpot for 4-6 hours.

Recipe shared by DeAnna E.

Blueberry Breakfast Cake

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries (or frozen
• ½ cup buttermilk ***see substitution

Instructions

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes. Let cool at least 15 minutes before serving.



***Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.

*Make ahead: Prepare the batter, spread it into the prepared baking pan, cover it with plastic wrap, and store in the fridge. In the morning, if time permits, bring it to room temperature for 30 minutes. Sprinkle with the sugar, then bake as directed. It may need more time if the batter was refrigerated.

*Gluten free option: Can use Cup4Cup and King Arthur Flour gluten-free flour mixes, but may need to adjust to get the batter to the right consistency.

*Try any fruit!

Recipe found HERE at alexandracooks.com

Pot Roast Marinade

• 2 Tablespoon Olive Oil
• 2 Tablespoon Worcester Sauce
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Montreal Steak Seasoning

Marinade for 2 days in ziplock bag. Cook in crockpot for 6-8 hours.

Recipe found by DeAnna E.

Chow Mein

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic minced
• 1 tsp. fresh ginger grated
• ground black pepper to taste
• 2-3 Tbsp. vegetable oil
• 3 5.6 oz packages refrigerated Yaki Soba noodles (Found in the produce section of the grocery store. Usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery chopped diagonally
• 1 medium-sized onion thinly sliced
• 2 c. chopped cabbage

1. In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
2. Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
3. Heat oil in a large wok or skillet.  
4. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
5. Add cabbage and saute an additional minute or so.
6. Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Recipe found HERE at favfamilyrecipes.com