Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk

¼ C. butter, softened

3 ¼ C. all-purpose flour

¼ C. white sugar

1 (.25 ounce) pkg. instant yeast

½ t. salt

¼ C. water

1 large egg

Cinnamon Filling:

1 C. brown sugar, packed

½ C. butter, softened

1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Grease a 9x13 baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm

Stroganoff 57

 Ingredients:

1 pkg. egg noodles

1 lb. ground beef

1 small onion, chopped

1/2 c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 C. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

Note:  If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Coffee Cake

Ingredients: 

Cinnamon Filling 

3/4 C. light brown sugar 

3/4 C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1 1/2 T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

2/3 C. light brown sugar 

3 eggs 

1 T. vanilla extract 

3/4 C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1 1/4 C. milk 

3 2/3 C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13 baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

Scalloped Potatoes

Ingredients:

2 T. Unsalted Butter, plus more for greasing the skillet

3 T. All-Purpose flour 

1 1/2 C. whole milk  

1/4 t. ground nutmeg 

1 t. kosher salt

Freshly ground black pepper 

4 oz. Gruyere, shredded

2 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick 

6 oz. thick-cut ham, diced 

1/2 C. chopped fresh chives 

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large saucepan, melt the butter over medium heat. 
3. Whisk in the flour and cook for 1 minute. 
4. Whisk in about 1/2 cup milk and cook, whisking, until thickened. 
5. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. 
6. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. 
7. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. 
8. Cook gently for a few minutes, making sure all the cheese is melted. 
9. Butter a Cast Iron Skillet. 
10. Arrange half of the potatoes all over the bottom. 
11. Sprinkle with 1/4 teaspoon salt. 
12. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. 
13. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. 
14. Cover and bake for 45 minutes.
15. Then uncover and bake until browned on top, an additional 20 minutes. 
16. Let cool slightly, then serve.

City Chicken

Ingredients:

Pork butt
Seasoned bread crumbs
Flour
Vegetable oil/Crisco
Eggs
Wooden skewers with pointed ends (cut about 5-6" long)

Directions:

1. Cut pork into 1-1 1/2" chunks, then but on skewers.
2. First roll them in flour, then whisked egg, and finally bread crumbs.
3. Put vegetable oil in large frying pan and brown each one.  You may have to add more vegetable oil as you go.
4. Drain on dish with paper towel.
5. Put City Chicken in a rectangular casserole dish.
6. You can add a tiny bit of water or fat to the bottom.
7. Do not put them on top of one another.  
8. Cover with foil.
9. Cook at 350 degrees for one hour or until tender.
10. Uncover for about 10 minutes to get crisp.
11. Watch you don't burn them!

Tip:  You can use pork and veal or pork tenderloin.

Pecan Pie

Ingredients:

1 unbaked pie crust
1 C. white sugar
3 T. brown sugar
1/2 t. salt
1 C. corn syrup
3/4 t. vanilla
1/3 C. melted butter (salted)
3 eggs, beaten
1 C. (heaping) chopped pecans

Directions:

1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  
2. Pour chopped pecans in the bottom of the unbaked pie shell.
3. Pour syrup mixture over the top.  
4. Cover top and crust lightly/gently with foil.
5. Bake pie at 350 degrees for 30 minutes.  
6. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Note:  Pie should NOT be overly jiggly when you remove it from the oven.  IF it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.   Sometimes it takes 50 minutes sometimes it takes 75 minutes.

Allow to cool for several hours or overnight.

Serve in thin slivers.