Homemade Hawaiian Rolls or Loaf

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice at room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted

1. In a small bowl, beat the 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2. Measure 3 cups flour into a large bowl. Stir in egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a little extra flour, just a tablespoon or so at a time. Cover bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4. Remove dough from the bowl and knead in an additional ½ cup of flour.  knead 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, or loaf. Place in buttered pans. Cover and put in warm place to rise for an additional hour, or until the dough doubles in size.
5. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..

FRESH ORANGE MUFFINS

INGREDIENTS

For the muffins: 
1 cup milk 
½ cup freshly squeezed orange juice 
½ cup sour cream 
2 large eggs 
2 sticks butter, melted 
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:

¼ cup freshly squeezed orange juice
1½ cups powdered sugar
2 tsp. orange zest

DIRECTIONS

• Preheat the oven to 350˚ F.  Line about 20 wells of a muffin pan (or pans) with paper liners.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula. (Liquid ingredients may appear curdled, and batter will become quite thick).
• Divide the batter evenly between the prepared muffin cups.  (I used an ice-cream scoop).  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes.
• To make the glaze, combine orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  While they are still warm Gently dip the top of each muffin in the glaze, allowing some of the excess to drip off. Transfer to a wire rack placed over a baking sheet; allow glaze to set before serving.  

Beef Stew

BEEF STEW
This will make a pretty big pot-full.  You can just do 1/2 a recipe if you don't want that much.

2 1/2 LBS stew beef, cut into chunks
1/3 cup flour
1/3 cup oil
1 large onion, diced
1 clove garlic, minced
3 cups water
4 beef bouillon cubes
3/4 tsp salt
1/2 tsp pepper
1 tsp worcestershire sauce
5 medium potatoes, peeled & cut into chunks
1 16-oz bag baby carrots, cut into chunks
4 stalks celery, trimmed & cut into chunks

In a 6-qt pot, heat oil to medium-high.
Toss beef chunks in flour, reserve any remaining flour
Brown 1/3 beef chunks in oil, remove to paper towel to drain.  Brown remaining 2/3  beef (in 2 batches), following the same steps.
Reduce heat to medium.
To drippings in pan, add onion and garlic; cook and stir about 3 minutes until onion is almost tender.
Stir in reserved flour.
Add water, bouillon, salt, pepper, and worcestershire sauce; cook and stir until slightly thickened.
Add meat, reduce heat to low, cover, and simmer about 2 hours or until beef is tender**
**I use Costco beef stew meat, and it is very good quality, so I never have to simmer it longer than about 1/2 an hour.  You can test a bite every now and then to see if it's done.  May not have to cook it anywhere near 2 hours.
Add remaining vegetables, heat to boiling, reduce to low, cover, and simmer about 30 minutes until all vegetables are tender.
If not thick enough, you may add a little flour (2 or so TBS) mixed with cold water (should be soupy, not too thick) - stir in and heat until at desired thickness.

Hershey's Original Cocoa Fudge

Ingredients
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Hershey's Cocoa Crinkle Cookies

Ingredients
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar for rolling
Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 (4 dozen) cookies.

AUTUMN SOUP

                          

    1     Lb.         ground beef

    1     cup        chopped onion

    4     cup        water

    1     cup        cut-up carrots

    1     cup        diced celery

    1     cup        cubed, pared potatoes

    2     tsp.        salt

    1     tsp.        bottled brown bouquet sauce

    1/4  tsp.        pepper

    1                  bay leaf

    1/8  tsp.        basil

    6                  small tomatoes**

 In large saucepan, cook and stir meat until brown.

 Drain fat off. Cook and stir onions with meat until onions are

 tender, about 5 minutes. Stir in remaining ingredients, except

 tomatoes; heat to boiling. Reduce heat; cover and simmer 20

 minutes. Add tomatoes; cover and simmer 10 minutes longer or

 until vegetables are tender. Makes 6 servings.

**One can (28 ounces) tomatoes (with liquid) can be

 substituted for the fresh tomatoes. Reduce water to 3 cups.

 Stir in tomatoes with remaining ingredients; heat to boiling.

 Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

CREAM CHEESE FROSTING

Enough for a 2-layer cake or 24 cupcakes, generously frosted

8 oz. cream cheese softened

1 lb. powdered sugar

1/2 C softened butter

2 tsp. vanilla

Mix together until smooth and fluffy.

(From Amy M.)