Dinner Rolls

4 to 4 1/2 c. flour
1 T. dry yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 t. salt
2 eggs

In a large mixing bowl combine 2 c. flour and the yeast.  In a saucepan heat milk, sugar, butter, and salt until just warm (115° to 120°) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in with a a spoon.  Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in a warm place until double (about 1 hour).

Punch down; divide dough in half.  Cover; let rest 10 minutes.  Shape into desired rolls (normal rolls, crescents, clover-leaves, etc.).  Cover; let rise until nearly double (about 30 minutes).  Bake at 375° for 12 to 15 minutes or until done.  Makes 2 to 2 1/2 dozen.

(Who knew fresh bread could be so simple?)

Cinnamon Crunch Muffins

Muffin:

1 c. oatmeal

1 c. flour

1/4 c. brown sugar

1 T. baking powder

1/2 t. salt

1 c. milk

1 egg

1/4 c. melted butter

Struesel Topping:

2 T. butter

3 T. oatmeal

2 T. brown sugar

2 T. chopped nuts

2 T. flour

1 1/2 t. cinnamon

Preheat oven to 400° F. Place muffin papers in a 12-cup muffin tin.

Mix first 5 ingredients. Add milk, egg, and melted butter. Mix until dry ingredients are just moistened. Using 1/4 c. measure, fill muffin cups 2/3 full. Mix topping ingredients. Sprinkle evenly atop muffins.

Bake for 20-25 minutes. Serve immediately.

Note: I discovered the 1/4 c. trick this morning when making these muffins. Usually, I cannot fill them evenly and I have unevenly-sized muffins. The 1/4 c. measure is less messy than a spoon, and the muffins are more closely uniform.

Double Blueberry Whole-Wheat Pancakes

In honor of National Blueberry Pancake Day, my family and I savored these toothsome pancakes for supper this evening.

Sauce:

1/4 c. water

1 t. cornstarch

1 1/2 c. blueberries

1/4 c. sugar

1/8 t. salt

2 t. lemon juice

Combine water and cornstarch in a medium saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally. Remove from heat and add lemon juice. Cover and set aside.

Pancakes:

1 c. milk

1 T. butter, melted

1 egg, beaten

1 1/2 c. whole-wheat flour (approximately)

2 t. baking powder

2 T. sugar

1/4 t. salt

1/2 c. blueberries

Combine milk, butter, and egg in a small bowl. In a large bowl, combine dry ingredients. Pour milk mixture into dry ingredients; stir just until blended. Fold in blueberries.

Grease a griddle or cast-iron skillet. Heat over medium heat until water droplets sprinkled atop sizzle and dance. Drop batter by 1/4-c. measure onto hot skillet. Cook about 3 minutes on each side, or until golden.

Serve pancakes with blueberry sauce. And cream cheese, if desired. Other options include peanut butter, bacon, ham, whipped cream, other fruits, or whatever else your little palate desires.

Great Pumpkin Cookies

J and I made these at her house last weekend. :)

1 c. butter (room temperature)

1/3 c. granulated sugar

1/2 c. + 2 T. packed brown sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

3/4 t. cinnamon

1/4 t. allspice

1/8 t. nutmeg

1 c. chocolate chips (approximately)

Preheat oven to 350°. Lightly grease cookie sheets.

Cream butter and both sugars until light. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in chocolate chips.

Drop by spoonsful onto cookie sheets. Bake for 10-ish minutes, watching carefully, until done. Cool on sheets for 5 minutes before removing to racks or plates to cool completely.

Store: in an airtight container

Freeze: if desired

Mail: no; they grow stale too quickly

These are most delicious warm, but do not lose their charm after cooling.

Potato Cheese Soup

Thank you, Preciosa, for sharing this recipe with us!

This picture doesn't do it justice.

2 c. diced potatoes

1/2 c. diced carrots

1/2 c. diced celery

1/4 c. chopped onion (optional)

2 c. water

salt and pepper to taste

1/4 c. butter

1/4 c. flour

2 c. milk

1 c. cooked, diced ham

2 c. shredded cheese

Combine potatoes, celery, carrots, onions, seasonings, and water. Cook until tender. Combine butter, flour, and milk. Cook until thick. Combine vegetables with white sauce. Add cheese and ham. Heat, but do not boil. Serves 4-6 people.

Your Recipes

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Black Bean and Salsa Soup

2 (15-oz.) cans black beans, drained and rinsed

1 ½ c. vegetable broth

1 c. chunky salsa OR 1 can Ro-Tel tomatoes

1 t. ground cumin

4 T. sour cream

2 T. thinly sliced green onion

Combine beans, broth, salsa, and cumin in a blender. Blend until fairly smooth.

Heat mixture in a saucepan over medium heat until thoroughly heated, stirring frequently to prevent scorching.

Ladle into 4 individual bowls, and top each serving with 1 T. sour cream and ½ T. green onion. OR serve with tortilla chips and shredded cheese.

Serves 4.