Refrigerator Rolls

This weekend we celebrated my Dad's Birthday. On the Menu was: salad, green beans, chicken and noodles, and yummy warm fresh from the oven yeast rolls. I thought I would share the recipe for the yeast rolls because they are so easy and best of all the dough can be kept in the fridge for a couple of days if you don't need to use it all.



I really wanted to take a picture of the rolls, but they were gobbled up so fast that I didn't have time to take a picture. So I took a picture of the "elephant ears" that I made with the dough the morning after the party.


Refrigerator Rolls

2 pkgs yeast

2 C warm water

1/2 c sugar

1 egg

1/4 C butter

6 1/2-7 C flour

2 t salt

Dissolve yeast in warm water. Add sugar, salt and 1/2 of the flower. Beat well. Add egg and melted butter. Gradually add remaining flour beat until smooth (or knead until smooth). Cover with a damp cloth or plastic wrap in a greased bowl. Place in refrigerator until ready to use. (I don't really know how long it could be kept, we always use it in a couple of days)

When you are ready to make rolls, role dough out and cut with a cutter or shape them with your hands and let rise for 2 hours.

Of course you can also make them into cinnamon rolls and let them rise for 2 hours.

OR you could make Elephant Ears.

Roll a portion of dough out into a circle (you should roll the dough thin). Cut the dough in to triangles (I guess that's where the name elephant ears comes from). Place the dough into hot oil ( I put just enough oil to float the dough in the pan). Fry until golden brown remove and sprinkle with cinnamon sugar.

Fancy That, one recipe so many yummy options.

DeeLight

Comfort Food

Back to school, September, the slight change in temperature all make me think of fall. Which makes me think of "Comfort Food". You know the kind of food, that warms your soul, makes you think of childhood, and big family dinners. Well today I wanted to share a couple of recipes that are my kind of comfort food. The first recipe is a new recipe with familiar flavors, and the second is an old family favorite.

Upside Down Apple Ginger Bread Cake

I must admit I was a little sceptical about this recipe, I tend to use Southern Living, Martha Stewart, or Paula Deen type recipes. You know the kind loaded with fat!!! This recipe was found in The Complete Cooking Light Cookbook (I have had this book for years but never really used it). The results were fantastic!!! This cake is especially tasty served warm from the oven.

Any where there is an option given to use margarine or butter, I used butter. I don't even have margarine in my house. I know , I know butter is so, so fattening, but it's also so, so tasty!!!

1T stick margarine or butter melted

1/4 C packed brown sugar

2 C thinly slice peeled Granny Smith Apples

1 1/4 C all purpose flour

1t ginger

1t cinnamon

3/4 t baking soda

1/4 t nutmeg

1/8 t cloves

1/3 C granulated sugar

1/4 C stick margarine or butter, softened

1/3 C molasses

1 L egg

1/2 C plain fat free yogurt

1/3 C chopped pitted date ( optional)

3 T chopped walnuts (optional)

Preheat oven to 350

1. Coat bottom of 9 inch cake pan with melted butter.

Sprinkle brown sugar over butter.

Arrange apples spokelike over brown sugar.

2. Spoon flour into measuring cup; level with knife.

Combine flour and next 6 ingredients; set aside.

3. Beat granulated sugar and 1/4 C butter for 5 minutes on medium speed.

Add molasses and egg, beat well. Add flour mixture alternately with yogurt, beginning and ending with flour mixture. Mix well after each addition.

Stir in dates and walnuts if desired.

4. Pour batter over apple slices. Sharply tap pan on counter to remove any air bubbles.

5. Bake at 350 for 40 minutes or until tooth pick comes out clean.

Cool in pan on wire rack for 5 minutes. Run narrow metal spatula around sides to loosen. Place plate upside down on pan; invert cake onto plate. Serve warm. Yield 8 servings.

This next recipe is an all time family favorite!!! I can remember my grandmother making it for family dinner, my mother has made it and still makes it for family dinner, and I make it quite often as well. It probably one of my husbands favorite foods, a real crowd pleaser!!!

Chicken and Noodles

Stew Chicken:

Whole cut up chicken with skin

celery

salt to taste

pepper to taste

cover with water

After chicken is cooked discard skin, bones, celery.

Chill broth, and skim fat.

Noodles:

3 eggs

6 T cream

3t salt

beat with whip

Add 1 1/2 C flour and blend

Work in more flour if needed to create a workable dough

Place dough on a floured surface and roll thin.

Leave the dough to dry 6-8 hours.

When dough is almost dry, slice into noodles.

Chicken and Noodles:

Bring broth to boil (add canned if you don't have enough)

Add noodles to broth, along with chopped chicken

Simmer about 8 minutes or until noodles are done.

Lower the temperature and add 2 T Butter, salt and pepper to taste, and milk or half and half to desired consistency.

This particular dish isn't very photogenic, but I promise the taste will not disappoint!!!

Fancy that, something new and something old, recipes just like new and old friends can bring comfort!!

DeeLight