Cinnamon rolls from Lori Pringle

CINNAMON ROLLS
1 CUP WARM WATER
1 PKG DRY YEAST (2.5 teas dry yeast Bulk from Sams
1 TEAS SUGAR____________-Combine water yeast and sugar and let sit until foamy
IN Mixing Bowl combine
1 CUP WARM MILK 1 gallon/32 doz
2 EGGS 1doz eggs/12 dozen rolls
1/3 CUP SUGAR​​​ 11 cups sugar / 5 lb bag/33 doz rolls
1 TEAS Salt 122 teas of salt in Morton canister/122 doz
1/3 CUP BUTTER melted​1lb /8 doz Rolls
4-6 cups Bread Flour ( all purpose flour will make really heavy rolls that are not as good)
FROSTING
1/3 cup margarine​¼ cup milk
4.5 cups sifted powder sugar​1.5 teas vanilla
Mix yeast mixture and flour mixture together until blended. If using a kitchen aid, or bosch, keep adding flour and mixing until the dough pulls away from all sides. This may take up to 5 or 6 cups of total flour. Dough should be a little sticky but should be easy to remove from fingers and bowl. Remove hooks and let mixture rise ‘til double in bulk. Should take about an hour. A warmed oven,150 degrees or so, that has been turned off works for quicker rising.
Turn risin dough out on a floured surface. Punch down, let sit for 10 minutes.( once you punch it down the dough won’t roll well. It is very difficult. This 10 minutes is necessary) Roll into a rectangle about 15x 24. This should make 24 nice sized rolls.
Soften 1 cup of butter. Spread soft butter all over the dough leaving one inch on one long side clear. Mix 1 cups brown sugar and 2 tablespoon cinnamon together. Taste it. If the cinnamon isn’t strong enough add more. Spread 1 cup cinnamon mixture over the butter. Pat it down or use a rolling pin to roll the cinnamon into the butter. Be sure to leave one long edge clear for about an inch
Roll the dough the long way. Don’t start on the clear side. Roll from side to side keeping the roll even. As you come to the clear side, wet your fingers with water and dampen the clear space. Finish rolling. The wet dough should seal to the other dough unless it has butter or sugar on it.
Place seam on the bottom. Using a long piece of dental floss, cut the dough by running it under the dough and bringing floss up and crossing it . Pull. It should cut the dough perfectly. Make 1 inch rolls.
Place dough in pans 1 doz per cake pan. Let rise double. Bake in a 350 degree ovenfor 20- 25 minutes.
You can use round cake pans 6 to a pan.
How to do Cinnamon rolls as a fund raiser.
1. Presale the rolls. Have the girls go to their neighbors and friends parents. Etc.
2. Make a batch of cinnamon rolls to sample for the priesthood and RS. This guarantees sales.This takes a bit of prep to make it happen but is well worth the return.
3. Buy aluminum cake pans from Maines or Sams
4. Buy bakers flour from sams or maines . It has more gluten in it and rises better and makes a better product.
5. Buy cinnamon, margarine, brown sugar, sugar,in bulk from sams . Yeast is way cheaper in bulk than the pkgs.
6. Margarine is needed not only for the dough but the filling and the frosting too. Depending on the presale , you need to plan accordingly.
7. Use Pam to spray the pans
8. Buy aluminum foil to cover the rolls for freshness.
9. Make Cinnamon Rolls on a COLD day. This is imperative. Dough rises and The kitchen gets hot. Set up tables outside and cover with Plastic table covering. Tape down. Dough can be placed outside and covered with more plastic. To be kept cool and stop rising action.
10. Tables need to be set up in room adjacent to kitchen and sanitized. Measure the dimensions of the rolled dough and tape off several spots. Girls can be rolling dough UNDER SUPERVISION! You are asking for a hefty donation. Rolls can look great and be uniform.
11. You need a scale. One that will measure a couple of pounds. Each 2 dozen batch should weigh 1 pound.
12. Saturday is a super day to make rolls. Arrive early and get dough started. Girls get impatient waiting for dough to rise.
13. Have hairnets and gloves for the girls to use.
14. You need lots of supervision. Adult hands. One to oversee the baking only! Girls tend to get sidetracked and they get bored so the quicker you finish the better.
15. I used 2 bosch mixers. Girls were instructed in measuring and I let them at it.
16. I actually used the margarine from sams.
17. I let the girls mix and make everything.
18. Mix Cinnamon and brown sugar together ahead of time. Huge bowls or buckets work well for this. The deeper the better. Less spillage.
19. One girl should be assigned thank you tags. ie: Thank you for helping the Young Women get to camp. Hope you enjoy our efforts!
20. We made frosting and scooped it into Styrofoam cups with lids and sent it home with the rolls separately. That way the people could warm up rolls and then spread the frosting.
21. Don’t expect the church to have the utinsils you need. Measuring cups,Measuring Bowls, spatulas. Also I brought from home dish soap, and dish towls. That way when you take them home to wash you don’t have to bring them back.

Crockpot Terriyaki Chicken

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.

Lemon Bars Wegmans

LEMON BARS



12 Tbsp (1 1/2 sticks) Wegmans Unsalted Butter
1/3 cup Wegmans Granulated Sugar
3/8 tsp salt
1 Wegmans Large Egg Yolk
3/8 tsp Wegmans Pure Vanilla Extract
1 1/2 cups Food You Feel Good About All-Purpose Flour
2 Tbsp Wegmans Unsalted Butter
1 Tbsp Wegmans Vegetable Shortening
2 1/2 Tbsp Wegmans Granulated Sugar
1/2 Tbsp Wegmans Clover Honey
1/4 tsp salt
1/4 tsp Wegmans Pure Vanilla Extract
1/2 cup Food You Feel Good About All-Purpose Flour
1 1/4 tsp Knox Unflavored Gelatine
4 tsp water
3 Wegmans Large Eggs, slightly beaten
1 1/2 cups Wegmans Granulated Sugar
1 tsp lemon zest (1/2 lemon)
1/4 cup plus 1 tsp lemon juice (about 1 1/2 lemons)
1 cup (2 sticks) plus 2 Tbsp Wegmans Unsalted Butter, softened to room temp

You'll Need: 13 x 9 x 2-inch baking pan,  parchment paper, stand mixer, large rimmed baking sheet, double boiler, food processor or blender, instant read thermometer

Directions

1. Make cookie base dough: Line bottom and sides of baking pan with parchment paper. Set aside. Add butter, sugar, and salt to mixing bowl. Cream on LOW until combined and lightened, scraping bowl and paddle as needed. Add egg yolk and vanilla extract. Mix to combine. Stop mixer. Add flour and mix on LOW until combined. Press dough evenly into a layer in baking pan. Refrigerate 1 hour. While dough is chilling (or after dough has chilled 30 min), continue with recipe.

Preheat oven to 350 degrees.

1. Make crumble: Add butter, shortening, and sugar to food processor bowl. Cream on LOW until combined and lightened, scraping bowl as needed. Add honey, salt, and vanilla extract. Mix to combine. Stop processor; add flour through feed tube. Pulse until pea-size crumbles form. Spread evenly on separate baking sheet. Bake 8-10 min or until brown. Let cool. Break apart if necessary.
    
2. Prick chilled base dough with fork. Bake 30-35 min or until light brown in color. Set aside to cool.
    
3. Make lemon cream: Sprinkle gelatine over water in small bowl. Set aside. Stir together eggs, sugar, lemon zest and lemon juice in top of double boiler. Heat to 170 degrees on MEDIUM, stirring occasionally, about 8 min. Stir in softened gelatine. Remove pan from stovetop; let mixture cool to 130 degrees. 
    
4. Place lemon cream mixture into food processor bowl. Add butter through feed tube as processor runs. Pour  lemon cream mixture over cookie base; sprinkle crumble evenly on top. Cover; chill approx 3 hours.
    
5. Transfer to cutting surface (parchment paper and all); cut into 24 pieces.

Chicken Alfredo

Chicken Alfredo Ingredients

• 1 lb boneless, skinless chicken breast (cut up into 2″ pieces)
• 4 tbsp Olive Oil (divided in half)
• 1/2 tsp Red Pepper Flakes
• 1/2 cup Onion (chopped and divided)
• 2 Garlic Cloves (chopped and divided)
• 1 tsp Oregano (dried)
• 1 cup White Wine
• 1/2 cup Whipping Cream (or Half and Half)
• 1/2 cup +1 tsp Parmesan Cheese (grated)
• 1 lb Fettuccine or Linguine
• 1 tsp Pepper (ground)
• 2 tsp Parsley flakes (dried)

Cooking Directions

{Step 1} Place 6 quarts of water in a large pot and bring to a boil.  Add salt and pasta and cook until done.

{Step 2} While water is coming to a boil, heat a large skillet over medium heat.  Add 2 tsp olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes.

Add chicken pieces to skillet  and saute until done (about 4 minutes)  Remove chicken.

{Step 3} Add remaining oil, onion and garlic to skillet and saute about 1 minute.  Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half (about 5 minutes).

{Step 4} Lower heat to simmer and add cream(milk) and parmesan cheese.  Stir until thickened (about 2 minutes) Add parsley flakes and stir.

{Step 5} Drain pasta and reserve 1 cup of pasta water in case you need it.  Add pasta to sauce and mix. (If pasta is too thick at this point add the reserved pasta water) Place all but a few pieces of chicken in the pasta.

{Step 6} Pour pasta into a serving bowl, place remaining chicken on top.

{Step 7} Sprinkle with remaining cheese and some parsley.

I added a ton more garlic.... added more white wine... and  a little bit of butter. It was so good!

Chicken Fajita

Chicken Fajita Marinade

Ingredients:

1/2 cup beer 1/3 cup fresh lime juice 1 tablespoon olive oil 4 cloves garlic, minced 1 tablespoon brown sugar

1 tablespoon Worcestershire sauce 1 tablespoon chopped cilantro 2 tb ground cumin salt to taste

Directions:

1.	To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
2.	To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate  in the refrigerator.

Rattle Snake Pasta

 Ingredients:
1 lb. penne pasta
2 oz  tabasco brand jalapeno green.

pepper sauce:
1 cup of shredded chedder cheese
2 boneless chicken breast (diced)
16 oz bertoli alfredo sauce
Parsley

Directions:
Start boiling pasta. Mean while, cook bite sized chicken pieces in pan with butter. when pasta is done, drain and return to pan. Combine all ingredients and stir. Add parsley and salt and pepper to taste. 

*dice jalapenos add minced garlic

Spinach Dip from Angie

1/4 c of butter

1- 10 oz of frozen spinach thawed

14 oz can of artichokes hearts drain and chopped.

2- 8 oz cream cheese

2- 16 oz of sour cream

1 Cup of Parmesan cheese

1 1/2 tsp of garlic salt.

Melt butter and stir in spinach and artichokes. cook for 5 min.

add cream cheese

sour cream

stir in Parmesan cheese and garlic salt..

bake for 10-15 min.