Cumin Cornmeal Buns With Green Chile-cheese Butter

Posted by kdipaolo at recipegoldmine.com 6/7/01 8:49:01 pm

1 tablespoon active dry yeast
1/2 cup lukewarm (110 degrees F) water
1 cup milk
1/2 cup buttermilk
1 cup cornmeal
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 eggs
2 teaspoons salt
1 teaspoon cumin powder
6 cups all-purpose flour
Additional melted butter or margarine
    (about 6 tablespoons)
Additional cumin powder

Dissolve yeast in the lukewarm water, and let sit until foamy, about 10 minutes. Meanwhile, heat milk and buttermilk until barely warm. When yeast is foamy, add milk/buttermilk, cornmeal, sugar, butter or margarine, eggs, salt, cumin powder and 2 cups of flour. Beat until well blended. Add enough of the remaining flour to make a stiff dough, suitable for kneading.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place dough in a well-greased bowl, turning to coat all sides, and cover. Let rise until doubled in bulk, about 2 hours.

Punch dough down and divide into two pieces. Roll each piece into a 12 x 8-inch rectangle. Spread each rectangle with some of the melted butter or margarine (leaving about half to spread on rolls before baking), and sprinkle lightly with cumin powder. Roll up, starting with the long end, and pinch edges to seal. Cut each roll into 12 buns. Place buns in two deep-dish 12-inch pizza pans, or two 9 x 13-inch pans, lightly greased. Spread with remaining butter or margarine, and sprinkle lightly with cumin. Cover buns and let rise until doubled in bulk, about 1 hour.

Bake buns in a preheated 400 degree F oven for 15 to 20 minutes, or until golden brown. Makes 24 buns.

Green Chile-Cheese Butter
1/2 cup (1 stick) unsalted butter
1 (4 ounce) can chopped green chiles, drained
1/4 teaspoon salt
3/4 teaspoon granulated sugar
1/4 to 1/2 teaspo on Tabasco sauce, to taste
1 1/2 ounces (approximately) sharp Cheddar cheese

Place all ingredients into the bowl of a food processor or blender and blend till smooth.

Sweet Rolls In A Bundt Pan

Posted by BettyBoop50 at recipegoldmine.com June 4, 2001

Source: Just Too Sweet

Make twice as much of this as you think you will need or you will never get to taste it. Before I can get a chance to have some, they're all gone. Boo hoo hoo!

1 frozen bread dough, thawed but not yet risen
1 small box cook and serve butterscotch pudding
1/2 cup (1 stick) margarine
3/4 cup brown sugar
1 tablespoon cinnamon
1 can your favorite flavor pie filling

Glaze
1 cup powdered sugar
2 tablespoons hot water
Dash of almond flavoring

Preheat oven to 350 degrees F. Spray the Bundt pan with nonstick spray to make this turn out easier after baking. Add the pie filling first or spread it throughout the mixture as you add the dough pieces.

Cut the thawed bread dough into four long strips and then cut each strip into eight equal pieces. Place these pieces in the Bundt pan so they evenly cover the bottom of t he pan.

Sprinkle the cook and serve pudding on top of the dough pieces.

Melt the butter and add the cinnamon and brown sugar to it. Pour this mixture over the dough and pudding in the Bundt pan.

Allow this to rise until it fills the Bundt pan and then bake for 20 to 25 minutes. Cool only slightly and turn out onto a serving platter. (This is supposed to be this messy).

Combine all glaze ingredients and drizzle the glaze over the slightly cooled sweet rolls. Cut with a very sharp knife into individual portions or just pull off a piece.

Butterflake Rolls

Posted by BettyBoop50 at recipegoldmine.com (6/6/01 6:01:01 am)

Source: Sharon Kofford - presented 11/10/99 / KSL-TV

1/4 cup room temperature water
2 packages dry yeast
1/2 cup granulated sugar
1/2 cup shortening, melted
1 cup warm water
3 beaten eggs
4 1/2 cups flour
2 teaspoons salt

Mix all ingredients with spoon. Cover. Place in refrigerator overnight.

Next morning roll out dough and spread with butter. Fold over and roll three times spreading with butter each time.

Cut into 1 1/2 inch squares and dip in butter. Place rolls into muffin tins and let rise 2 hours. Bake 10 minutes at 400 degrees F.

NOTE: Dough may be kept covered in refrigerator for 2-3 weeks.

Hamburger Buns

Posted by BettyBoop50 at recipegoldmine.com May 11, 2001

Yields 6 buns

2/3 cup milk, warmed to room
    temperature,105 to 115 degrees F
1 1/2 teaspoons active dry yeast
5 tablespoons olive oil
1 extra-large egg, at room temperature
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
2 tablespoons sesame seeds or poppy seeds

Preheat oven to 400 degrees F.

Pour the milk into the bowl of a heavy-duty mixer fitted with a dough hook. Sprinkle the yeast over it and wait until the yeast dissolves, about 5 minutes. Add the olive oil and egg, then the flour and salt. Knead at medium speed until the liquid is absorbed, then continue kneading for 6 minutes, adding additional flour or water if needed. The dough should form a ball on the hook. It will be soft and smooth.

Cover the mixer bowl with plastic wrap and let stand at room temperature (75 degrees F) until the dough doubles, about 2 1/2 to 3 hours.

Turn out the dough onto a well floured work surface. Divide it into 6 pieces. Shape each piece into a tight round ball. Cup your fingers over the dough and push it against the table with your palm in a circular motion. If it slides on the table, brush the flour off the table, lightly sprinkle the table with water and try again. Put the rounds on a parchment lined baking sheet, let rest a few minutes, then flatten each one with your outstretched fingers. Then put the sheet into a large plastic bag. Let stand in a warm room (75 to 80 degrees F) until the rounds double in size and will hold a finger imprint, about 1 1/2 hours.

Remove the baking sheet from the plastic bag. Gently brush each bun with water and sprinkle sesame seeds or poppy seeds on top.

Bake until golden brown and hollow sounding when thumped on the bottom, about 25 minutes. Cool on a rack.

If the buns are too tall for the burgers, cut a disc from the middle before assembl ing.

Yields 6 buns.

Jalapeno Mustard

1/3 cup Colman's dry mustard
1/3 cup cider vinegar 
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalape?os, plus
    2 tablespoons jalape?o pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes.

Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

Mexican Rub

Rub this on chicken, ribs or fish before grilling.

1/4 cup chile powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons salt
1 1/2 teaspoons Mexican oregano
1 teaspoon garlic powder
1 teaspoon ground red pepper

Combine all ingredients. Store in an airtight container.

Pickled Chiles

3 tablespoons vegetable oil
5 cloves garlic, peeled
40 to 50 Serranos or 12 large jalape?os
1/2 medium onion, sliced 1/8 inch thick
1/2 cup fruit vinegar or cider vinegar
2 bay leaves
1 scant teaspoon mixed thyme, marjoram and Mexican oregano
4 peppercorns, coarsely ground
1/2 teaspoon salt

Heat oil in a skillet over medium heat. Add whole garlic cloves and fry, stirring frequently, until they are lightly browned; remove and set aside. Add chiles and onion; fry, stirring frequently, until the onion is translucent, about 5 minutes.

Add 1/2 cup water to the skillet. Add browned garlic, vinegar, bay leaves, herbs, pepper and slat. Cover and simmer over medium-low heat for about 10 minutes ? until the chiles are olive green.

Remove from the heat; pour into a non-reactive container. Cool and season with additional salt, if necessary. Cover and refrigerate for a day before using.

Red Chile Wash

You can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.

1 cup dried New Mexico Red Chile Pur?e
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried Mexican oregano, crumbled
2 garlic cloves, peeled and pressed
1/2 teaspoon ground toasted cumin seeds

Mix all ingredients together, then use immediately or cover and refrigerate for up to 3 days or freeze for up to 2 months.

Rib Rub

This makes enough for about 5 pounds of meat.

1 tablespoon ground roasted cumin seeds
1 tablespoon chili powder blend
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 tablespoon freshly-ground black pepper
1 tablespoon dried Mexican oregano, crumbled
2 teaspoons garlic powder

Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. Cover and let stand at room temperature for at least 1 hour or refrigerate for up to 24 hours before grilling.

Salsa Vinegar

4 large red jalape?o peppers, quartered lengthwise
3 scallions with green tops, well washed
12 large sprigs fresh cilantro
2 garlic cloves, peeled and halved
3 cups good white wine vinegar

Trim tops of scallions to fit the bottle. Stuff the jalape?os, scallions, cilantro and garlic into a tall, decorative, 1-quart bottle. Fill the bottle with the vinegar to completely cover the ingredients. Seal the bottle and let it stand in a cool, dark place for at least 2 weeks before using.

Laurie's Cinnamon Rolls

Posted by Keplerkid at recipegoldmine.com 6/11/01 9:21:12 pm

Source: From a dear friend in Florida.

These are wonderful!

3/4 cup milk, warmed
1 large egg
3 cups bread flour
3 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons margarine
2 teaspoons active dry yeast
1/2 cup margarine, softened
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins

For bread machine, set for dough, add all first ingredients and take out when dough is ready.. otherwise, make dough and let dough set for first rising. Take dough and knead for about 1 minute; let rest for 15 minutes.

Roll dough into rectangle about 10 x 15 inches. Spread 1/3 cup margarine over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg, and raisins evenly over dough.

Roll dough up tightly on long side, press edges together to seal. With a knife or dental floss (the method I prefer...slide about 8-10 inches of dental floss under the log, crisscross ends over the top and it will cut neatly through the dough). Cut roll into 1-inch pieces. Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise until double in size (about 30-45 minutes).

Bake in 375 degree F oven for 20 to 25 minutes until golden brown. (Do NOT overbake or they will be hard and dry.)

Cool in pan or on rack for about 10-15 minutes.

Drizzle with icing made by combining 1 cup powdered sugar with 1-2 tablespoons of milk and 1/2 teaspoon vanilla extract (blended until smooth).

Makes 24 cinnamon rolls. Enjoy them - YUMMY!

Per serving: 148 Calories (kcal); 6g Total Fat; (39% calories from fat); 3g Protein; 20g Carbohydrate; 9mg Cholesterol; 118mg Sodium

Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES: I use 2 cups bread flour, 1 cup whole wheat flour.

Southwest Seasoning

This is a wonderful southwestern flavor for salads and meats.

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.

Homemade Pineapple Sweet Rolls

Posted by BettyBoop50 at recipegoldmine.com May 29, 2001

Makes 2 1/2 dozen.

I received this recipe a long time ago and have made these delicious rolls many times. I sometimes add some flaked coconut to the filling and sprinkle some toasted coconut on top of the glaze. This is my all time favorite.

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
6 tablespoons butter, melted
1 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
6 to 6 1/2 cups all-purpose flour

Filling
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
2 tablespoons grated orange peel
1 (8 ounce) can crushed pineapple, drained
1/3 cup granulated sugar
1/8 teaspoon salt

Glaze
1/2 cup confectioners' sugar
1 tablespoon orange juice

Preheat oven to 350 degrees F.

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface, kneading until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, melt butter in a saucepan. Add remaining filling ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.

Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling. Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls. Place with cut side down in two greased 13 x 9 x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake for 20 to 25 minutes and Cool.

Combine glaze ingredients and drizzle over rolls.

Dorothy Walker's Sticky Rolls

Posted by philocrates at recipegoldmine.com 6/5/01 3:25:00 pm

Grange Fair 2000 Winner

2 packages dry yeast
1 teaspoon granulated sugar
1/2 cup warm water
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
2 teaspoon salt
2 eggs beaten
1/2 cup margarine, melted
7 to 71/2 cups SIFTED flour

Sugar Mix
1 cup granulated sugar
2 teaspoons cinnamon

Syrup
1 3/4 cups margarine, melted
2 1/2 cups light brown sugar
1 cup water

Dissolve the yeast with 1 teaspoon of sugar in the water and let stand 5 minutes.

Add the yeast mix to the other ingredients and beat with electric mixer while adding the sifted flour. Mix dough by hand when too stiff for mixer and knead for 7 to 10 minutes [should be satiny]. Make a ball.

Put the ball in an oiled bowl and turn so all the sides are oiled. Cover loosely with a plastic wrap and a dish towel.

Heat oven to 200 degrees F and th en turn off. Put the covered bowl into oven and let rise for about one hour or until doubled. Punch down the dough, turning it again in bowl, and return to oven and let rise again.

Divide the dough in half and roll out about 1/2 inch thick. Brush on melted margarine and sprinkle on mix.

Roll up like jellyroll and cut into 1-inch thick slices.

Syrup: Stir margarine, sugar and water and bring to boil in saucepan. Pour equal amounts into two 9 by 13 inch metal baking pans.

Lay the slices of dough flat in the pans and let rise again for half an hour.

Pour 1/2 cup warm water over each pan and bake at 350F for 30 minutes.

Let the rolls cool for 2 minutes and then put a sheet of foil over the top and a cake rack over the top of each pan and invert the pan to remove.

Makes 2 dozen.

Bride's Biscuits

5 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1/2 teaspoon baking soda
1 cup shortening
2 cups buttermilk
1 package dry yeast
5 tablespoons warm water

Sift dry ingredients, then cut in shortening. Add buttermilk. Dissolve yeast in warm water and add to mixture. Knead lightly. Roll out, cut with biscuit cutter and bake on greased cookie sheet at 450 degrees F about 10 to 12 minutes. Dough may be stored in the refrigerator, pinching off as much as is needed each time, or may be cut and then frozen.

Yields 5 dozen.

To freeze and prepare: Cut and freeze these biscuits in foil pans. Place them in a cold oven at night.

Next morning, turn oven to 450 degrees F when the bacon starts frying.