Sweet and Sour Sauce

Some friends had us over for dinner, and she served this with chicken chunks over rice - so good!

1/4 cup packed brown sugar

1 TBS cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 chopped bell pepper

1 TBS soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

Rolling Buns

MY VERSION of GRANDMA's RECIPE... it's a smaller batch, and was adapted to work with a KitchenAid.

My Grandma Hunter always made sure there were fresh-baked cinnamon rolls when our family came to visit. My youngest brother, Carl, when he was just a little squirt, called them "rolling buns", and the name just stuck! I can still picture her standing at the kitchen table kneading that yummy dough.

MAKES 12

(I let the stand mixer do the kneading!):

Dough:

1 pkg active dry yeast (or 1-3/4 tsp Instant Yeast - No need to proof - add directly)

1 cup warm milk

1/2 cup sugar

1 tsp salt

2 eggs, slightly beaten

1/3 cup butter, melted

4 cups all-purpose flour

Dissolve the yeast in warm milk. Add sugar and allow to rest 10 minutes.

Add melted butter and eggs. Mix well and pour into the bowl of a stand mixer.

Sift together flour and salt. Add flour mixture to bowl 1 cup at a time while mixing.

Allow mixer to knead dough for 7 - 10 minutes. Remove dough to a greased pan and allow to rest about 1 hour.

Proceed to assembly step.

Filling:

1 cup firmly packed light brown sugar

2 tsp cinnamon

1/3 cup butter (or margarine), softened

Mix together cinnamon and brown sugar; set aside.

Assembly:

Roll out on a lightly floured surface to a rectangle about 16" X 20", about 1/4" thick.

Spread softened butter evenly across dough.

Sprinkle evenly with cinnamon and brown sugar mixture.

Starting from the top of the long side of rectangle, roll dough down to meet the bottom edge.

Cut into 12 slices.

HINT: To cut rolls, Grandma Hunter always slid a piece of thread under the roll, brought the ends up and crossed them across the top, and pulled to cut. I mark off 12 even slices, then line the thread up and pull it across on the marks. (This method keeps a knife from mashing down the dough!)

Place rolls, evenly spaced, in a PAM-coated 13" X 9" baking dish.

Cover with a towel, and allow to rise until doubled - about 1 - 1 1/2 hours.

Bake at 350 20 - 30 minutes, or until tops are light brown and dough is cooked through.

(MY GAS OVEN COOKS THEM QUICKER THAN MY ELECTRIC OVEN DID!!)

Check an inside roll to make sure they're done.  Do not over-bake.

To Par Bake:

1. Follow cinnamon roll recipe up until it is time to bake
2. Place rolls in a preheated 350 degree oven
3. Bake for 10-12 minutes, You want them to rise and set but not brown
4. Remove them from the oven and cool completely
5. Cover the pans tightly with either the lid provided or plastic wrap
6. Place pans in the freezer
7. When ready to bake place in a preheated 350 degree oven for 15-20 minutes or until golden brown
8. ** If the rolls are defrosted they will take less time to bake... check them after 10 minutes
9. If properly sealed, the rolls should be good in the freezer for 6-8 weeks

Icing:

1 stick (1/2 cup) butter or margarine, softened

1 1/2 cups powdered sugar

1/4 cup cream cheese, softened

1/2 tsp vanilla

1/8 tsp salt

While rolls are baking, mix together icing ingredients with electric mixer. DO NOT add milk or other liquid. Beat until fluffy.

Spread on warm (not hot) rolling buns.

Seems like a lot of steps, but they're all easy-peasy, andsoooooooo worth it!!

Smoked Turkey Wraps

Also made by Donna Land for the luncheon we had with Presiding Bishop David Burton when he visited our stake in June 2011.

8 flour tortillas

12 0z Alouette Garlic and Herbs flavored cream cheese

caramelized onions (recipe follows)

16 slices bacon (about 1 lb.), cooked and crumbled

1 1/2 lbs. sliced deli smoked turkey

4 cups mixed greens (arugula or ruffly lettuce)

Spread tortillas with cream cheese.

Layer other ingredients on top, in order given.

Roll up burrito style and wrap in parchment paper.

(She says she usually makes more bacon and onions than called for)

Caramelized Onions

2 large sweet onions, sliced and separated

1 TBS sugar

2 TBS olive oil

2 tsp Balsamic vinegar

Cook onions, sugar, and oil over medium/high heat for about 20 minutes, stirring often.

Stir in vinegar.

Wonder Salad

Donna Land made this salad when Presiding Bishop David Burton came to visit our stake in June, 2011.

2 bags shredded angel hair coleslaw mix

1 onion, diced

1 green pepper, diced

Dressing

Bring the following to a boil:

1 cup sugar

1/2 cup vegetable oil

1/2 cup vinegar

1 tsp salt

Pour over cabbage mixture while dressing is still hot.

Keeps up to 2 weeks.

Baked Custard

When we got married, Doug's sister, Karen, gave me a set of custard dishes and this recipe. She said I should learn to make it because it was one of Doug's favorite desserts. I did, and it is!!

4 cups scalded milk

1 cup sugar

6 - 8 eggs, beaten

1/4 tsp salt

1 tsp vanilla

Add sugar and salt to scalded milk.

Pour slowly over beaten eggs.

Add vanilla and stir well.

Pour into a 2-qt baking dish.

Sprinkle with cinnamon.

Place baking dish in a water bath and bake at 350 for about 1 hour, or until firm and knife blade inserted in the middle comes out clean.

Pineapple Sheet Cake

2 cups sugar

2 cups flour

2 eggs, beaten

1 20-oz can crushed pineapple

2 tsp baking soda

1 tsp vanilla

1/4 tsp salt

Combine ingredients and pour into a greased and floured sheet pan.

Bake at 350 for 30 minutes.

Icing:

1 8-oz cream cheese

1 LB powdered sugar

4 TBS margarine

Cream together and frost cake while still HOT.

Top with chopped pecans and shredded coconut

Lasagna Belmonte

1 medium onion, diced

1 - 1 1/2 LBS lean ground beef or turkey

1 clove garlic, minced

1 16-oz can tomato sauce

1 6-oz can tomato paste

1 cup water

1 tsp EACH salt and oregano

1/2 tsp EACH pepper and sugar

12 oz lasagna noodles

16 oz. cottage cheese

16 oz. mozzarella cheese, grated

1/2 cup grated Parmesan cheese

In a large skillet that has a lid, cook and stir beef and onion until beef is done and onion is tender. Add garlic and cook a minute or so longer.

Stir in tomato sauce, tomato paste, and water.

Add salt, oregano, pepper, and sugar.

Stir to combine.

Cover and simmer 1 hour.

Cook noodles in boiling, salted water. Drain.

Arrange 1/3 of noodles on the bottom of a 9 X 13 baking dish.

Spread evenly with 1/3 of the meat mixture.

Dot with 1/3 of the cottage cheese.

Sprinkle with 1/3 of the mozzarella.

Continue layering to make 3 layers.

Top final layer with grated Parmesan cheese.

Bake, uncovered, in a 350 oven for about 30 minutes or until cheese is melted and lasagne is hot and bubbly.

Serves 6 - 8

Snickerdoodles

Gennie's Recipe - Doug's favorite!

2 cups shortening

3 cups sugar

4 eggs

2 tsp vanilla

5 1/2 cups sifted flour

4 tsp cream of tartar

2 tsp baking soda

1 tsp salt

Preheat oven to 400.

Mix together shortening, sugar, eggs, and vanilla.

Stir in flour, cream of tartar, baking soda and salt.

Chill dough 1 - 2 hours.

Roll chilled dough into walnut-sized balls, then roll balls in a mixture of:

4 TBS sugar

4 tsp cinnamon

Bake at 400 for 8 - 10 minutes or until lightly browned.

Cool a few minutes, then move to cooling rack.

Yield: about 8 dozen 2 1/2 inch cookies

Best Ever Veggie Dip

1 cup mayonnaise

1 cup cottage cheese

1 envelope Hidden Valley Original Ranch Dressing mix

Mix ingredients together. Refrigerate an hour or so to allow flavors to marry. Serve with cut vegetables.