POTATO ROLLS - OH SWEET BASIL

from: https://ohsweetbasil.com/potato-rolls-recipe/

Prep Time: 2 hours    Cook Time: 15 minutes    Total Time: 2 hours 15 minutes

Servings: 32

Ingredients

3/4 Cup Sugar

1 1/2 Sticks Land O'Lakes Unsalted Butter 3/4 Cup

3 Cups Scalded Milk* instructions below

1 Cup Potato Flakes

1 Tablespoon Salt

4 Eggs

1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant.

7 Cups Flour

*1/3 cup additional butter softened

Instructions

Heat a medium sauce pan over medium heat and add the milk.

Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.

Remove from heat and add the sugar, butter, potato flakes and salt.

Stir thoroughly and allow to cool to luke warm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.

Place the flour in a large bowl.

Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap.

Let dough rise for one hour.

Push down and divide dough into 2 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch. Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed. Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

Rolls will keep for up to 7 days in an airtight bag.

BUTTERMILK SYRUP

from: Terese Mayfield

1 cup buttermilk 

1 cup sugar

1/2 cup butter 

1 tbsp Vanilla or Almond extract 

1/2 tbsp baking soda

2 tsp cinnamon - optional (more or less depending on how you like it. I also add nutmeg and cloves sometimes. It makes it taste like Christmas.) 

In a small pan on medium heat bring the butter, sugar, and buttermilk to a boil. Boil on medium low heat for 2 minutes (longer if you want it to be more caramel-y). Take off the heat and add the extract and the spices you want. Right before serving add the baking soda. Make sure that the bowl or pan you use is big enough because the baking soda will make the syrup foam up to about 3 times the size of the syrup. 

CHILI SAUCE

from: Grandma Stewart

12 quarts tomatoes, peeled and ground (1 heaping half bushel)

6 really large onions ground

4 green peppers ground

1 1/2 ounce whole unmixed pickling spice in a bag

Boil for about 1 1/2 hours and then remove the spice bag. 

Add in: 

1 quart vinegar

3 cups sugar

1/2 cup salt

Boil for 3 or 4 hours or until thick.

Makes about 15 pints. 

Scoop into pint jars, make sure the rims of jars are wiped clean, place lids on and hand tighten rings onto jars. Let cool.

FRUIT SALSA AND CINNAMON CHIPS

from: Kaitlyn's Orem Jr High Cooking Class

Salsa

2 cups strawberries

2 kiwi

1 apple

1/4 cup sugar

1/2 lemon

Remove tops of strawberries; peel kiwis and apple.

Finely dice all fruit and mix together in a mixing bowl.

Add 1/4 cup sugar and juice from half of a lemon and mix well. 

Let sit while you make the cinnamon chips. 

Cinnamon Chips

6 tortillas

1/2 stick butter

1 tablespoon cinnamon

1/3 cup sugar

Preheat oven to 400 degrees

Melt half a stick of butter in a bowl in the microwave. Be sure to cover the bowl with a paper towel.

Lay out tortillas and brush butter all over them.

Sprinkle cinnamon sugar mixture over the tortillas covering completely.

Cut tortillas into shapes and arrange on a baking sheet. 

Bake for approximately 7 minutes or until crispy.

BAKED MAC AND CHEESE

1 pound box elbow noodles, cooked as directed but less a few minutes, heavily salted
1/2 cup butter

1/2 cup flour

5 cups milk

salt and pepper to taste

2 tablespoons chicken bouillon

3 tablespoons garlic powder

1 tablespoon ground mustard

1 cup shredded parmesan cheese

2 cups shredded cheddar cheese

1 bag crushed croutons (or breadcrumbs)

In a saucepan melt butter, add flour and stir well. Let cook for a few minutes. Stir in milk and add all seasonings. Cook until thick and bubbly, stirring continuously. Add in cheeses and stir well. Set aside.

Place drained noodles in a 13x9 inch casserole dish, cover with sauce and stir. Top with crushed croutons or breadcrumbs.

Bake at 350 degrees for 20 minutes or so, until hot and bubbly. 

GUAVA CAKE

from: https://www.youtube.com/watch?v=fNcCxBh6QJo

Cake
1 box strawberry cake mix

1/3 cup coconut oil softened

3 eggs

1 1/3 cup guava nectar

Grease and flour a 13x9 inch pan.

Bate at 350 degrees for 30 to 45 minutes.

Frosting

Mix together:

8 ounce cream cheese softened

1/3 cup sugar

1 teaspoon vanilla

Fold into above mixture:

8 ounce thawed cool whip

Keep in the fridge until ready to use. 

Guava topping

2 cups guava nectar

1/2 cup sugar

1/4 cup cornstarch 

3 tablespoons water

Bring to a boil, and cook for several minutes until thickened. 

Set aside to cool.

Putting together

Top cake with the frosting mixture, then top the frosting with the guava nectar. 

PISTACHIO DESSERT

From: Louise Braithwaite

CRUST (double this)
1 Cup flour
1 Stick butter (1/2 cup)
2 Tsp sugar

Cook until brown, approximately 20 minutes at 350. Let cool before topping.

FILLING

1/2 Cup sugar

1 8 oz cream cheese

1/2 large cool whip

Spread evenly onto crust

TOPPING

2 small pistachio pudding

2 1/2 cup milk

Spread evenly onto filling and top with 1/2 large cool whip

Refrigerate leftovers