Cinnamon Roll / Orange Roll / Cranberry Roll Dough

3 eggs
½ c shortening
2 c milk
½ c sugar
2 tsp salt
2 Tblsp yeast
6-7 cups flour

Brown sugar, butter, cinnamon


Melt shortening, milk, sugar, salt together till quite warm.
Dissolve yeast in warm water.
Beat eggs, add milk sugar to eggs.
Add yeast to eggs and milk mixture, making sure not too hot.
Beat flour in 1 cup at a time.
Cover and let raise 30-40 minutes
Roll, quite thick - at least ½ inch thick.
Melted butter, with cinnamon and brown sugar.
Roll, pinch, slice with floss, put on greased (PAM) cookie sheet.
Raise again, another 15 minutes.
Bake at 400, 12-14 minutes.


Orange Roll Option
Zest (small zest) 2 large oranges. Separately, juice the same oranges (much easier to juice after zesting) Mix zest (should be about 2 tbsp, reserve a bit of zest for glaze, for color) with about 1/2-2/3 cup sugar (may add a small bit of the juice if desired). I butter the spread out roll dough, then spread the orange zest mix and roll just like cinnamon rolls. For glaze: Juice from oranges (should be about 3-4 tbsp), remaining zest, and 2 cups powdered sugar.

Cranberry Roll Option (Alan)
Boil equal parts water and sugar, I did 3/4 cup then add bag of cranberries (2 cups for more sweet filling and 3 for more tart), boil approx 5 minutes for cranberries to pop. Add zest and juice of 1 orange and then reduce heat to simmer for 15 minutes. Works good as a jam on toast or waffles as well.

Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Select 3-4 pounds of a variety several types of tomatoes:  Celebrity, Beefsteak, Roma, Cherry, Pear, etc.

1 to 1/2 large yellow onion, or 2 medium-large.

About 6 large cloves garlic

Olive oil to drizzle (about 1/2 cup)

Salt & Pepper,  fresh-ground (himalayan pink salt :> )

4 Tblsp butter

4-6 cups chicken stock

Cream (about 1 cup, more if desired)

Parmesan Cheese (1/2 cup, more if desired, plus some for garnish)

Optional - a few basil leaves

• Preheat oven to 450 degrees

• Wash, core, cut tomatoes in halves (on their equator).  (don't cut cherry or pear tomatoes) Cut onions into slices, about 3/4 inch.  Spread tomatoes, slice side up, onions, garlic cloves onto large baking tray.  (will be very tight, spread cherry tomatoes on last on top.  Drizzle with olive oil.   Generously salt and pepper.  Roast for 20 to 30 minutes, until starting to carmelize.

• If using basil leaves, add to tray for last 5 minutes.

• Remove from oven, and transfer to soup pot.  Add chicken broth and butter.  Boil, reduce heat, simmer for about 20 minutes.

• Using immersion blender, blend soup until desired smoothness.

• Return to low heat, add cream to desire.  Add parmesan cheese to desire. Season if needed with more salt and pepper.

• Garnish with your choice of splash of cream, basil pesto, and/or parmesan cheese.

White Soup (Creamy Chicken & Mushroom Soup)

This is probably my family's favorite winter soup:

CREAMY CHICKEN & MUSHROOM SOUP  (AKA   WHITE SOUP)

4-6 Tbsp. butter

1 medium-to-large onion, finely chopped (about 1 cup)

3 tsp minced garlic

1 lb. mushrooms, finely diced

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth or BetterThanBullion

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 - 1 1/2 c. frozen corn kernels

1 c. light cream

1/2 - 3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion,

garlic and diced mushrooms, saute until tender, about 6 minutes. Stir

in the four, salt, and pepper and mix until smooth. Temper in the

broth, then turn the heat up to medium-high and bring the soup to a

boil. Add the mushrooms, carrots, potatoes, and corn. Reduce heat and

simmer, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional

10 minutes, but do not let it boil. To serve, ladle the soup into a

bowl and sprinkle it with more Parmesan, if desired. Makes about 12

cups.

Optional, serve with lemon juice squeezed on top.

Peach Chicken

With fresh peaches off the tree, it was time to try peach chicken again.

We liked this one:

Chicken:

To cook very moist chicken breast:

Preparation:

1. Pound chicken breasts to about 3/4 inch thick.

2. Lightly salt and pepper the chicken.

3. 1/2 c. flour, seasoned with lemon pepper, salt and pepper.  Place on a plate.

    Pat the chicken breast in the flour for a light coating.

Cooking:

1.  1 Tablespoon butter and 1-2 Tablespoon olive oil in hot pan on medium high.  Swirl around until bubbling.

2.   Place chicken onto pan on medium high for about 1 minute, until lightly golden brown (NOT to sear)

3.   Turn chicken, cover.  Reduce heat to low.

4.   Leave for 10 minutes.  Don't touch, don't look, don't peek!

5.   Do NOT remove lid.  Turn off heat.  Leave for 10 more minutes with lid on.  Don't touch, don't look, don't peek!

6.   After second 10 minutes, uncover, enjoy!

While chicken is cooking:

1.  Start the rice

2.  Peach sauce:

Peel and pit about 8 small (maybe 6 medium?) ripe peaches, diced very small, place in frying pan.

Sprinkle in about 1/2 cup brown sugar.

Add 2 Tbsp Soy Sauce, 1 Tbsp mustard, 1 1/2 Tbsp fresh minced garlic.

Stir over heat, bring to simmer.  Add more finely diced peaches to taste, if desired.

Add veggies as desired (green onion, carrot sticks, water chestnuts, etc)

Simmer for ten minutes, while chicken and rice are cooking.

(Haven't tried, but next time, I'll add a couple of cups of chicken broth, and some cornstarch for thickener, to make a more traditional sauce, and at the end, add some more fresh slices of peaches)

Cut chicken as desired (slices, cubes, shred, etc)

Pour sauce over the chicken, simmer for a few more minutes.

Serve over rice.

Ranch Dressing

Since moving to Georgia, we have really missed Wild Coyote Ranch dressing, which we can't get here, since it is a Utah product. So I've been experimenting with making my own Ranch dressing and I've got it perfected how we like it.

equal parts mayo, sour cream (or plain yogurt), and milk (about 1 C. each, but I eyeball it)

1 fresh garlic clove, pressed or finely minced (or substitute garlic powder)

1 t. salt

2 t. dill (very important, do not omit)

1 t. onion powder

a squeeze of fresh lemon juice

generous sprinkling of dried parsley, Italian seasoning, and black pepper

Whisk together and use as dip or salad dressing. Flavor improves and consistency thickens after refrigeration, but you can serve it immediately too.

Sharon's crunchy apple cashew salad with poppyseed dressing

Dressing:
3/4 cup sugar
1 tsp mustard
1 tsp salt
1/3 cup red wine vinegar (can use apple cider but better with red wine)
1 tbsp finely minced red onion
1/2 cup oil
1 tbsp roasted poppy seeds (toasted in frying pan on stove)

Mix first five ingredients in blender, food processor, or bowl with a whisk. Slowly add oil to create emulsion. Add poppy seeds.

Salad:
Head if iceberg lettuce, torn
2 granny smith apples, peeled and chopped into small squares
1/2 cup cashew pieces
1/2 cup cubes Swiss cheese

Mix salad ingredients, toss with dressing. Serve immediately.

Orange Dream jello salad

1 large lemon cook and serve pudding
1 small instant lemon pudding
1 small orange jello
1 cup milk
2 cups hot water
8 oz. Cool whip
1 can mandarin oranges, drained

Make large lemon pudding according to package directions. Dissolve jello in hot water. Mix jello with lemon pudding and spread in 9 x 13 pan. Refrigerate aovernight to set. Top with instant pudding mixed with milk and cool whip. Decorate with oranges.