Schnecken/Cinnamon rolls, from *anj*


½ cup milk, scalded
1 cup butter
2 large eggs
1 cup sour cream 
1 teaspoon vanilla
2 ¼ teaspoons yeast (1 pkg.)
1-2 Tablespoons warm water
½ cup sugar
6 cups flour (may need a cup or so more)

Filling:
1 1/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter, cold and in bits
1 cup nuts, chopped (optional)

Pour hot milk over softened, sliced butter. Allow butter to melt, then wait for mixture to cool. Beat in eggs, sour cream, sugar and vanilla.

Dissolve yeast in water and add to above mixture. Mix in rest of ingredients and beat thoroughly.

**The original recipe says that you can cover and refrigerate the dough at this point. You would then take it out in the morning, and allow it to rise until doubled. I find however, that since the dough is cold and has a fair amount of sugar, it would take HOURS to get it doubled. You’d have to get up at 3am to have rolls in time for breakfast. Sooooo, I prefer to make it all in the same day.**

Allow dough to rise until doubled, punch down, and put on a board with 1 cup of flour.
Knead in the flour. Use more if necessary, but not too much.

Roll dough into a thin rectangle (approx. 9×11)and sprinkle with cinnamon filling.
Roll jelly roll fashion (rolling on the long side, not the short one!) and cut into ½ inch slices.
You should get 24 slices. Place the pastries in a pan that has been greased or lined with parchment. I like to bake some in a round pan, with sides touching.

Let rise until doubled, then bake at 375 degrees for 20 to 30 minutes.
Frost while warm, if desired.

For Sticky Buns:
Use filling recipe above
Heat: 2/3 cup brown sugar
4 Tablespoons butter
2 Tablespoons light corn syrup
Pour on bottom of pan, sprinkle with chopped pecans. Place rolls on top before second rise.

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Mango & Black Bean Salad ~ posted by nancypants

 

Mango and Black Bean Salad

This is one of our family favorites! It’s especially good if you make it a few hours ahead of time but still delicious (perfect for Summer) if you make it just before scarfing it down.

1 large mango, cut into small chunks
1 avocado, cut into small pieces
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 cup red pepper, finely chopped
3 green onions, thinly sliced
1 handful cilantro, roughly chopped
1 recipe Lime Dressing

Dressing:

2 Tbsp freshly squeezed (or bottled) lime juice
2 Tbsp good quality olive oil
1 tsp apple cider vinegar
1 Tbsp liquid honey
1 tsp chopped fresh oregano
1 Tbsp water

Whisk together and pour over salad just before serving.


Nan

Fat Free Chocolate Biscotti ~ posted by ksva

Chocolate biscotti

1 c. flour
1/2 c. sugar (start with this, may need more according to your own taste)
1/2 c. cocoa
2 t. flavoring (I used raspberry; orange or almond would work nicely too)
2 egg equivalents
3/4 t. baking powder
1/4 t. salt
splash of liquor to match flavoring (I used Chambord)

Combine flour, sugar, cocoa, salt and baking baking powder.
Separately, mix flavoring and eggs. Combine. Add splash of liquor
or water as needed to have a sticky consi stency. If the mixture is
too stiff, it won’t spread out properly.

Put this glob on a greased cookie sheet and arrange it into a log
about 15 inch es long and 1 1/2 – 2″ wide. Bake at 350 for 25
minutes. Remove from oven, let cool a few minutes, then slice
diagonally into 1/2- 3/4″ slices. I got 18 pieces from mine. Place
the slices on their side and put back in the oven (300 degrees) for 15
minutes. Turn over and cook another 10-15 minutes.

Oyster Dressing ~ posted by Anna

I write my recipes so my girls can follow them so don’t mind the details. ~~Anna

OYSTER DRESSING (adapted from Cajun Cuisine)

This side dish is best prepared 2-3 days ahead and reheated the day you serve it. Recipe can be doubled but be sure to use 12 qt. stockpot instead. If doubling recipe, 11 cup processor can only chop 2 pints of oysters at a time.

3-4 cups frozen, chopped onion
1 cup frozen, chopped bell pepper
1 cup chopped celery (about 2-3 ribs)
1 cup chopped green onions (about 1 bunch)
2 pints fresh oysters, coarsely chopped
1 tsp salt
½ tsp cayenne pepper
2 Tbsp dried parsley (or 4 Tbsp fresh)
8 cups dried cubed bread crumbs (or a loaf of French bread, chopped up)
1 stick of real butter and ½ cup canola oil

DO AHEAD:

Get medium sized metal bowl out for veggies. Chop and measure all onions, celery, and bell pepper and place in colander over a metal bowl to thaw. Set aside. (I use the processor for all the chopping.)

Coarsely chop oysters in food processor. (11 cup processor can chop up to 2 pints at one time.) Set processor bowl aside. Stir into oysters: salt, cayenne pepper and parsley.

COOKING INSTRUCTIONS:

Melt butter and oil together on high heat in 8 qt. stockpot. When pot is hot, throw in chopped veggies and saute until onions are slightly transparent.

Add oysters with spices to pot and simmer about 15 minutes, stirring occasionally. (Set timer.) After oysters are cooked, turn heat way down or to OFF position. Gradually add bread pieces, stirring as it goes into the pot. Be careful to not dry the mixture out. You may need to remove the pot from the hot burner at this point.

Serve this as a side dish with turkey or ham.

Bran Muffins ~ posted by mom2abcd

from Cook’s Illustrated:

The Best Bran Muffins
January 1998

Wheat bran is available at health foods stores or in boxes, labeled Quaker Unprocessed Bran, in supermarkets.

Makes 12 small muffins or 6 jumbo muffins 1 1/4 cups bleached all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon fresh grated nutmeg
7 tablespoons unsalted butter , softened
1/2 cup dark brown sugar plus 2 additional tablespoons
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 additional tablespoons
1 1/2 cups wheat bran
1 cup raisins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour through nutmeg in medium bowl; set aside.

2. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

3. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Holiday Brie ~ posted by Holly in FL

Ingredients:
1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid if using for juice)
2T Honey
1T Dried Currants
1/4tsp Pumpkin pie spice
3T Grape juice or apple juice (or pear juice from above can of pears)
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)

Instructions:

1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.

Homemade Yogurt ~ from Amira

I love yogurt. We go through 2-3 quarts a week. I love it so much that I started to make it myself. It is incredibly easy to make. I use powdered milk so I can say I’m doing something with my food storage. Here’s my recipe:

3 cups powdered milk
2 quarts warm water (no warmer than 120 degrees)
1/2 c yogurt

Mix the milk and water, then stir in the yogurt. I do this right in my yogurt maker container. Then I stick the container in the outer container, plug it in, and leave it for 4-6 hours. Let it chill for 24 hours before eating it. It’s a good idea to set 1/2 cup aside right after it’s chilled so you’ll always have yogurt to make more. If you don’t have a yogurt maker, you can leave it in a warm place till it has set up.

My kind sister had a yogurt maker sitting around from her mother-in-law. Since she never used it, she passed it on to me. But then a couple of years later she decided she wanted one (they’d been in Europe and had drunk lots of yogurt drinks), so I got her one for Christmas.

But what do I do with this yogurt? Many people don’t like it, or only like it with lots of sugar in it. Use it as a substitute for sour cream or buttermilk. Lots of Middle Eastern dishes are made with it or topped with yogurt. My favorite thing to do with yogurt is to add it to macaroni and cheese. I just cook my macaroni, mix in some grated chese, yogurt, and salt, and I’m all set. One of my children loves it too- the one that’s not a picky eater.

Yogurt is cheap, healthy, easy to make, tastes good, and uses up that silly powdered milk that’s going bad in the garage. Give it a try. 🙂