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Dinner rolls minus one roll.

Last night I dug out my tattered original handwritten recipe, scalded, mixed and kneaded. I left the dough in a covered bowl overnight. This morning I shaped and set the almost finished rolls out in the warmest part of the kitchen to rise.

Buster watched.

When I came back into the kitchen later to check on my rolls, the towel that had been covering  the rolls was on the floor. A roll was missing. Buster was innocently sleeping on the rug in front of the stove.

He didn’t so much as blink when he saw me checking the rolls to see if any of those remaining were “obviously” licked or sniffed.

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Roll? What roll?

“Best in Show” Dinner Rolls

Along with homemade mincemeat and pumpkin pie, my grandmother and mother made these rolls for holiday dinners. As a teenager, I  entered them in the County 4-H Fair and won “Best in Show” in the yeast bread category. 

Warm 1/4 lb. butter, 1/2 cup sugar, 1 cup milk until lukewarm (scald milk, turn heat off, let butter melt then add sugar)

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Scalded Milk is milk that has come to a boil. There will be a skin on the top of scalded milk.

Mix yeast in lukewarm water.

Beat 3 eggs.

Mix milk and eggs and add yeast.

Gradually add 5 cups flour and 1 tsp. salt.

Let rise overnight in a covered bowl.

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The dough is ready to be rolled or shaped and set out to rise again.

In the morning knead a little. Shape your rolls. Let rise until evening.

Bake at 350-375 until golden brown.

Besides bringing dinner rolls I am also bringing a Sour Cream Apple Pie and Paula Deen’s Gooey Pumpkin Butter Bars to our family’s Thanksgiving dinner.

NOTE: If Buster had managed to snatch more rolls, it could have been fatal. According to this article,, a dog’s stomach is a nice warm, moist environment, so, unbaked dough can expand to many times its size when ingested. With Christmas just around the corner and holiday parties in full swing, keep in mind any four-legged family members, who might be waiting for “opportunity”, and take care not to leave “people” food out the way I did.

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These bar cookies are not only delicious, they are FOOLPROOF. The recipe is my daughter’s. When she was a teenager she liked to bake and made these cookies often.

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DH’s grandmother Helen’s Dream Cake recipe from her hand-written cookbook. The recipe is similar to my daughter’s bar cookie recipe.

OLD FASHIONED HOLIDAY BAR COOKIES

Crust:

½ cup butter

½ cup light brown sugar

1 cup sifted flour

Filling:

2 eggs

1 cup light brown sugar

1 tsp. Vanilla

3 tablespoons flour

¼ teaspoon salt

1 teaspoon baking powder

1 cup coarsely chopped pecans or walnuts

1 can (3 ½ oz.) coconut

Preheat oven to 350. Mix butter, sugar and flour until smooth. Pat into bottom of 13x9x2-inch pan. Bake 10 minutes or until golden. Cool.

To make filling: beat eggs until light; gradually add sugar. Add vanilla, flour, salt and baking powder. Stir until combined. Add coconut and nuts. Spread evenly over crust and bake 25 minutes or until golden. Cool slightly.

Cut into bars while still warm.

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The crust is patted down on the bottom of the pan, baked and ready for my “flourless filling”.

“Noooo,” I shrieked like a shrew. 

My poor husband was trying to help. But, he was instead further ruining the treats I was making for him.

I didn’t realize until AFTER I spread  the filling over my cooled cookie crust that I had forgotten to include flour in the filling.

DH said it was not a problem, he could stir the flour in with a fork. I was afraid the fragile crust might break up and get in the filling…my daughter’s recipe specifically called for a crust.

But, DH seemed confident, so  I sprinkled about a tablespoon of flour over the cookies.  DH got a fork and started stirring. Vigorously, he stirred the crust right INTO the filling.

Which was reason I made enough noise to scare our animals out of the kitchen.

My scream also stopped DH from doing more cookie damage.

I put the cookies in the oven and hoped for the best. 

Fortunately, the best was fantastic. The cookies were wonderful.

The recipe is FOOLPROOF.

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Our neighborhood grocery has hitching posts and shelter for horses.

This is one of my favorite recipes. Perfect for special holidays, it looks and tastes wonderful. It is easy to make too.

I have also included my pie crust recipe.

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My, oh my…this pie is SO GOOD!

Amish Sour Cream Apple Pie with Brown Sugar Topping

FILLING:

Mix:

2/3 cup sugar

2 tblsp. flour

1/4 tsp salt

ADD:

1 cup sour cream

1 tsp. vanilla

1 egg

Stir in 3 cups of apples. If apples are not tart add 1 1/2 tsp. lemon juice to apples before adding them to the sour cream mixture.

Put filling into unbaked pie and bake at 400 degrees for 25 minutes.

Remove pie from oven and sprinkle with Brown Sugar Crumb topping. Bake for an additional 20 more minutes.

BROWN SUGAR CRUMB TOPPING

1/2 cup brown sugar

1/3 cup flour

1/4 cup butter (room temperature)

1/2 tsp. cinnamon

Mix together all ingredients until they become course and crumbly.

COOL PIE FOR AN HOUR BEFORE SERVING.

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Be sure to cool for an hour before serving.

PERFECT PIE CRUST

Mix together

2 cups all-purpose flour (I use Gold Meadow)

1 tsp salt

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Cut butter and shortening into flour mixture with a fork until it is cumbly. Don’t worry about overmixing at this stage.

 Cut in with fork :

 2/3 cup chilled lard or shortening (I use Crisco)

2 tbsp. chilled butter

Sprinkle dough with:

4 tbsp. water

Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to hold the ingredients together. You may add up to 1 more tablespoon of water if needed.

Gather the dough up  into two balls. Chill until ready to roll out.

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Once you have sprinkled your dough with water, mix and handle the dough as little as possible. This crust has been rolled out and is ready to be crimped.

STILL LOOKING FOR APPLE RECIPES? The Rocky Road of Love has an Apple Cake said to be so rich, moist and full of tangy apples you can have it for breakfast, the next day: http://rockyroadoflove.wordpress.com/2007/09/28/fresh-apple-cake/#comment-939

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Looking for Holiday Recipes? Be sure to visit Overwhelmed With Joy’s 2nd Edition of, “Holiday Cooking, Blogger Style”  at:

http://overwhelmedwithjoy.blogspot.com/

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hottie_33.jpg My “look” was a combination of Cher, Cleopatra and Morticia from the Adam’s Family. It took hours to get it right.

I was fifteen. It was my birthday and I was going on a “real” dinner date. 

It was also the first time I ate at a restaurant where  the person behind the counter didn’t ask if I wanted fries along with with the main course.

I’d spent hours getting ready.

My eyes were sexily ringed like Cleopatra’s. My lips were heavily coated in peppermint pink for maximum kissability. My dress was maroon with an empire waist and mini skirt. My shoes were clogs with big silver buckles. I’d poured “My Sin” by Lanvin over my pulse points every time I couldn’t smell myself.  And my long ironed hair hung down past my shoulders, like Morticia’s from the Adam’s family. Except, in my mind,  it was swinging from side to side like Cher’s did when she strutted onstage.

hottie1.jpg My, fried from being ironed, dark hair was my pride and joy. In humid weather curls still managed to sneak out.

Only “he” was 15 minutes late. Which cause me to overcomb and  flatten the top part of the hair I’d teased to perfection. My stomach was in knots.

But, I had only to smell his English Leather cologne that filled my parents front room and see his sporty, Madras plaid jacket to forget his breach. It was a wonderful start to an evening I expected to get better.

I wasn’t disappointed.

“He” took me to the M&M, a restaurant with early American maple tables, waitresses with red checked aprons and paper napkins. I’d never before had shrimp and saw the listing of breaded popcorn shrimp on the menu as proof I was in a top-rated place. Molded jello desserts on the buffet table were further evidence of sophistication.

“He” gave me a necklace with a single pearl for my birthday and his class ring. 

me_young21.jpg The pearl necklace is featured prominantly in this picture.

I had a boyfriend. 

With a ring to wear on a chain conspiciously around my neck or to cover with mohair and brush with a toothbrush in study hall, I was no longer an “unwanted”. I had a name to write over and over across my notebooks. And a “him” with wonderfully cute bad habits to complain about to those nearest and dearest.

 I will never forget that birthday. The M&M has been long gone. But, I do have a recipe that accurately replicates the cucumber mousse served on The M&M’s buffet.

It was and is still a favorite side dish.

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We have cucumbers and tomatoes in abundance. Using them up in different ways is a challenge.

CUCUMBER MOUSSE

  • 1 package lime-flavored gelatin
  • 3/4 c hot water
  • 1/4 c lemon juice
  • 1 T grated onion
  • 1 c sour cream
  • 1 cup cucumber, pared, seeded, lightly salted and chopped
  • Dissolve gelatin in water. Add lemon juice and onion. Chill until almost set. Stir in sour cream and cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish.

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    Cucumber mousse topped with a little mayonaise and served over lettuce makes a refreshing and different side salad.

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    Tomatoes and cucumbers from the garden have become part of our kitchen decor.

    Horse manure!

    DH brags about the power of his horse manure compost as if he invented it and got a nobel prize for the invention. “George Washington swore the secret to good farming was horse manure,” says DH.

    “You just wait,” he said last summer, “George Washington knew his stuff, you’ll see.”

    We added dried manure to our compost pile of grass clippings and shredded leaves last fall. This spring DH tilled it into our garden. Then we used more grass clippings and shredded leaves for mulch on top.

    I was hoping the mulch would prevent unwanted plants from popping up, resulting in a no till, weedless garden. That didn’t happen. We had weeds. But, DH was so right about horse manure producing garden miracles. Our one cucumber plant has produced 60 cucumbers…so far.

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    Our onions shortly before they were pulled up and cured.

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    The first watermelons we found. There are at least 15 on that plant now.

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    An 11 pound zuchini that came from a volunteer plant on our compost pile. We didn’t find it until it had grown to this size.

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    A basket full of Yukon Gold potatoes. I had no idea potatoes could be so good.

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    Browning the meatballs and simmering the tomato basil sauce.

    Dinner tonight featured home grown tomatoes and basil.

    MY MEATBALLS

    Soak in milk, water or stock;

    1 slice of bread, 1 inch thick

     Beat:

    2 eggs

    Add eggs to:

    1 1/2 lb. ground meat/I used ribeye

    Saute until golden brown:

    1/4 cup finely chopped onion

    Add to the meat. Wring the liquid from the bread. Add the bread to the meat and then add:

    3 tablespoons chopped parsley

    1 1/4 tsp. salt

    1/4 tsp. paprika

    1/2 chopped clove garlic

    3 tablespoons grated parmesan cheese

    1/4 tsp. oregano/I’ve used Italian Herbs

    Mix and form into balls. Brown lightly in:

    2 tablespoons butter

     Cover your frying pan and simmer on low until the meatballs for 1/2 or until the meatballs are firm and no longer pink in the middle.

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    Cooking down the sauce.

    SPAGHETTI SAUCE WITH FRESH TOMATOES AND BASIL
    6 peeled, seeded and cut up tomatoes
    2 (8 ounce) cans tomato sauce
     garlic, minced to taste or pinch of garlic powder
    1 tablespoon white sugar
    2 tablespoons fresh basil (more or less to taste)

    DIRECTIONS
    In a large skillet or saucepan combine the tomatoes,  tomato
    sauce, garlic, sugar and basil. (Other herbs may be added. I really like basil and prefer just that with tomatoes.) Stir all together and simmer over low heat until thickened. More sugar and a tablespoon of butter may be added if the sauce is too acidic. Flour (1 to 2 tablespoons) may be added if you prefer a thicker sauce. Stir frequently to prevent burning.

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    Homemade spaghetti sauce with fresh tomatoes and basil over meatballs & spaghetti. It was sooooooo good!

    HOW TO PEEL TOMATOES

    Put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 – 45 seconds is usually enough)

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    then….

    Plunge them into a waiting bowl of ice water.

     

     

    This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce…not very pleasant.

     

     

     

     

    After you have peeled the skins off the tomatoes, cut the tomatoes in half. 

    Now you need to remove the seeds and excess water. Wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don’t need to get fanatical about it; removing just most will do.

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    Toss the squeezed tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You’ll end up with a thicker spaghetti sauce in less cooking time!

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