Buttermik Rolls

I  found this recipe on the back of a Red Star Yeast Packet.  I love it!  These rolls are fluffy, savory, and just amazing.  Get your bread machine ready!

Buttermilk Rolls
1 c Buttermilk
1/4 c Water
1/4 Vegetable Oil
2 T Sugar
1 t Salt
1/2 t Baking Soda
3 c Flour
1 pkg Yeast

1. Bring all ingredients to room temperature.
2. Place ingredients in the Bread Machine in the order given making sure that the Yeast is the top layer.
3. Select Dough Cycle.  Do not use a delay timer, the Buttermilk could go bad.
4. When cycle is complete remove dough and press evenly into greased 9-inch square pan.

5. With a knife cut dough into 12 rolls cutting almost to the bottom of pan.

6.   Sprinkle top of dough lightly with flour. 

7. Cover; let rise in warm place until indentation remains after touching (about 20 to 30 minutes)
8. Bake in preheated 400°F oven for 15 to 20 minutes until golden brow. 
9. Remove from pan.
10. Break apart into rolls; serve warm.

Elizabeth's Way~
I always use cold Buttermilk, letting it warm up just seems wrong.
Instead of 12 rolls I only make 9.  They make the best sandwich rolls that way.
After the rolls have risen in the pan I dust off the flour and brush butter on the top.  It give the rolls a bakery gloss that just can't be beat.
Add a packet of Italian Dressing mix after the flour for a twist on this classic.  In fact you can add ranch or onion dip mix for 2 more different flavor combinations.  More often then not I add a dip mix.

Happy Baking!

Miracle Fudge



 I have yet to see a tutorial on Pintrest like this.  I love this recipe for fudge, it is simple, quick and tasty.  At my house we lick the spatula, mixer paddle and bowl.  Warning: This fudge is addicting!  You will want to make several different batches and your friends and family will beg for you to make them more after you give them some as a gift.

 

Milk Chocolate Fudge with Walnuts

Miracle Fudge
Ingredients:
1/4 c Butter
2 1/2 c Sugar
2/3 c Evaporated Milk
10-12 oz Chocolate Chips
6-7oz Marshmallow Cream
1 tsp Vanilla
1 c Walnuts (opt)

For this batch of fudge I used Cream de Menthe chips I'll go over variations later.

1. Line a 9x9 pan with aluminum foil and spray with cooking spray.
2. Pace Chocolate Chips, Vanilla, and Nuts(opt) in mixer bowl.
3. Put Butter and Evaporated Milk in pan.  Melt Butter.

4. Add sugar.  Make sure to stir constantly to avoid burning.  Bring to a rolling boil.

5. Add Marshmallow Cream, bring back to a rolling boil.  Boil 5 minutes.

This is the color that the marshmallow mix should look like.

If you get brown flecks, turn down the heat.

Do NOT scrape the sides and bottom.

This is what the bottom of the pan looks like, and why you don't scrape the pan ever!

And yes this will be left over after you dump out the marshmallow mix.

It looks like a waste, but will keep the fudge creamy.

6. Pour Marshmallow Mix over Chocolate Mix.  Stir just long enough to make sure everything is Incorporated and smooth.  I always stir the fudge with a spatula before I pour it into a pan.

7. Pour into prepared pan.  You can and I do suggest scraping the mixer bowl. 
8. Let sit a room temperature to cool.
9. Cut and enjoy!

 

 

Variations on a Theme

Replace the Chocolate Chips with different flavor chips such as:

Butterscotch

Peanut Butter

White Chocolate

Mint Chips

Cherry Chips

 

Kool-Aid Fudge

Use White Chips instead of Chocolate Chips and add Kool-Aid to the chips mix.

 

I hope you enjoy this recipe.  I know your friends and family will.  ~Elizabeth

Canning Butter

*Warning*  The USDA has stated that it is not "safe" to can butter, or any milk product for that matter.  I am choosing to ignore that warning.  I feel that if thousands of others have canned butter and have not become sick or died that I will try it.  I would like it if you don't comment on how this is unsafe.  Try this on your own risk, I have warned you.  ~Back to my regular post.

I have seen this several times on pintrest.  I had to try it.  I am working on our year supply, but with limited cash I thought this was the perfect way to store butter.  I have heard that in the Great Depression that they missed fats and butter most.  This would be a great way to add calories to a diet, and keep everyone from getting food boredom.

Canning Butter

Items List
Cookie Sheet
Wire Rack
6 Boxes of Butter
12 Canning Jars with Lids and Rings
Oven

1. Sterilize Jars, Lids and Rings
2. Preheat oven to 225°F
3. Line up the jars on the cookie sheet.  That way you don't have to move the jars one, by one.

4. Add one stick of Butter.  I've read blogs where they had to cut them to fit, but my sticks of butter fit perfectly.

5. Make sure to fit one stick to each jar.

5.  Put them in the oven for 15-20 minutes or longer the butter needs to be completely melted.

Here it is all melted.

6. Cut 9 stick of butter into 3 pieces.  You will cut 2 3 Tablespoon pieces and 1 2 Tablespoon piece.

7. Add 6 Tablespoons of butter to each jar. So either 2 3Tbsp pieces or 3 2 Tbsp pieces.

8. Wipe the rims of the jars, then add the lids and rings.  Tighten them figure tight,and put them back into the oven.  They need to be in the oven for 45 minutes. 

9.  Take them out of the oven and listen to them "ping".  Let them cool down for a while then start shaking. 

10.  Here they are after shaking them.  This way everything is mixed back together.  They will keep for 3 years so make sure to rotate your stock, and use up what you can.

I had 2 that didn't seal so I took off the ring and lid.  Cleaned the rim of the jar and put on a clean lid.  I then put them back in the oven for 45 more minutes.  I had success and all 12 jars sealed. 

Happy Canning~ Elizabeth

Million Dollar Garden Pasta Salad

Thanks to The Pasta Shoppe I was able to get some Thank a Million pasta. If you have not had a chance to try their pasta I suggest you order some now. It is the most amazing pasta I have ever had. I thought I would pass along this recipe I used with one of their amazing pastas.

Million Dollar Garden Pasta Salad

1 lb Thanks a Million Pasta
1/4 cup peas
1/2 cup chopped tomatoes
1/2 lb Colby Jack cubed
1/4 cup onions chopped
1/4 cup green onion tops
1/2 cup shredded Parmesan cheese
1/2 cup Italian Dressing
Fresh basil(optional)

　 Cook Pasta and peas per directions on package. While pasta is cooking chop and cube ingredients except Italian Dressing. Add veggies, cheese and dressing to a bowl. Drain and rinse pasta and peas. Add Pasta and peas to the veggie mix and stir. Garnish with fresh basil (optional).

*More dressing can be added for a moister salad. Meat can be added to make a meal out of this dish instead of using it as a side dish. My favorites are pieces of Smoked Sausage, or Shredded Chicken

Enjoy! ~ Elizabeth

Saturday Morning Muffins

I woke up this morning to the smell of fresh applesauce.  Mom and I spent 2 hours peeling, coring and chunking apples.  After a night in a roster oven they have been turned into applesauce.  The best part of fresh applesauce is fresh Muffins.  These muffins only have 2 ingredients and a joy to make.  Almost every kitchen keeps these ingredients in stock.

Applesauce Muffin
1 1/2 cups Applesauce
1 box Yellow or White Cake mix
Dash of Cinnamon (opt)
Dash of Cloves (opt)

Preheat oven to 350º F.
Line cupcake pan with with liners or grease pan.
Mix Applesauce, Cake mix and Spices together.
Fill cupcake pan.
Bake for 15-20 minutes.

Makes 1 dozen regular + 9 mini Muffins

Done! 

I always make mini muffins for the little guys around here.  They love them, partly because they can run and play while eating.  I like them to they are a perfect dessert with lunch.

Want to make different flavor?  Simply substitute any pureed fruit or veggie for the applesauce.  You may have to add up to another 1/2 cup of puree because of how dense the fruit is.  Same goes for the cake mix it can be substituted for chocolate, or spice.

Click here for the original recipe.

Breakfast Cake

I found this recipe on pintrest and it is amazing!  I've made this recipe 4 different ways.  Here is the original recipe from Alexandra's Kitchen.  Now here is my version.  I've made cherry, blackberry, and strawberry breakfast cakes.  With the Cherry Breakfast Cake I added about 1/2 tsp Almond Extract.  I'm sure this will work with an array of fruit.  Find a fruit in season and go crazy.  I like to use fresh ingredients as I'm sure we all do.  I have always made mine with fresh buttermilk.  I find that if you take the cream off of 1/2 gal of fresh raw milk it makes more then enough butter and buttermilk for this recipe.  Raise a few chickens for the fresh eggs and you can just imagine how delicious this can be!

Strawberry Breakfast Cake

Breakfast Cake
Serves 6-8
½ cup unsalted butter, room temperature
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the fruit)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh fruit
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cherries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the fruit.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to make sure it is done. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

I always have to make 2 pans, we just go through it that fast.  I'm sure this would be a wonderful recipe to take to a new mom or someone recovering from surgery.  ~Elizabeth

Chocolate Sauce

Have you ever found a recipe that you just had to make?  Then have you lost that recipe?  I pinned a recipe a few months ago for Homemade Chocolate Sauce,  I went to make it today and the page was gone.  I was devastated.  I couldn't believe it was gone, on the brink of tears I started looking for it everywhere.  After some searching I found it on facebook.  Thank goodness I found it on a canning group.  Those ladies sure take care of me!  Well back to the Chocolate Sauce, instead of buying it with all sorts of chemicals I'm intent on making my own.  Here is the recipe.  I have yet to make it but have rave reviews. 

Chocolate Sauce
by Karen...recipe from sbcanning.com

1-1/2 cup water
3 cups sugar
1-1/2 cup cocoa
1 Tbl vanilla
1/4 tsp kosher salt
2 Tbl lite corn syrup

In a med size pot over med heat, bring water and sugar to a boil. Whisk in cocoa, vanilla, salt, corn syrup. Whisk until all of the solids have been dissolved. Reduce the sauce for another 15 minutes until slightly thickened. Fill jars to 1/4 inch head space. Process in water bath 20 min.
WARNING: make sure you do it in a big enough pot because as it is cooking down, it actually cooks up and really expands and bubbles and burns your hand if not careful.
1 batch makes about 4-1/2 pint jars. I made a double batch and got 6-1/2 to 7. I made it with both the dutch process (which the recipe calls for) as well as the regular cocoa. The dutch process gave me a bit more and it is a bit more dark chocolaty. The reg is a bit more milk chocolaty.



After looking at this I'm already looking at way to tweak this and make it my own.  Look for it in the future. =)  ~ Elizabeth

Meals for New Moms

I never know what kind of food to bring when someone has a baby.  Forget me being able to think when there is an illness/surgery or funeral.  I've been on a mission to find meals that I am able to can or to freeze for such occasions.  So far I have nothing in my stock pile.  I'll update this post when I find a few favorites and keep posting as I find them.  If you have any suggestions for recipes let me know.

I do know that there should be some rules to bringing meals.  Here are some that I have found to be true.
1) Call and see if they need a meal.  With new moms normally the new grandma comes to visit for a few days/weeks.  I would wait in tell all other adults have left before bringing a meal.
2)While on the phone ask if there are any allergies or special diets that need followed.  We have a list of things that have to be avoided here at my house, make sure the family you are bringing food to doesn't have any special diet needs.
3)Bring the food over in throw away dishes.  Save your butter tubs, or any other plastic tub to take food to others in.  That way you don't have to stress about getting your good pie pan back and they don't have to worry about what belongs to who.
4) Take enough to feed their family for two meals.  That way dinner is taken care of but also lunch the next day.
5) Make something easy for breakfast.  Muffins are amazing, coffee cake, etc.  Something grab and go.

Perfect Pot Roast

This is one of my favorite ways to prepare pot roast.  I find it has many layers of flavor, and can make even the most plain pot roast amazing.  I cook it in the Crock Pot which keeps it nice and moist. 


Perfect Pot Roast

2-3 lb Pot Roast
1 pkg Onion Dip Mix
1/8 tsp Ground Ginger
1/4 tsp Garlic
1 cup water

Place pot roast in Crock Pot.
Sprinkle dip mix, ginger and garlic over the meat.
Add water to bottom of Crock Pot.
Cook on Low for 8 hrs or High for 4. 

There you have it!  A super easy weeknight Main Dish.

Grandma's Peach Jelly

This is one of those Great Depression era recipes.  I personally love it!  I have mixed several different methods to make it mine, so I guess it isn't all Grandma's recipe.  Ok I'll quit talking and get you that recipe now. 

Grandma's Peach Jelly

Pits and Peels from Peaches
Water
Pectin
Sugar
Lemon Juice

I like to use quart jars, as I peel peaches for canning I put all of the pits and peels in to the quart jar.  It should come to about 2 cups of peels and pits.  Fill the jar to about 1" from the top.  Soak the Pits and Peels in water overnight. 

The next day, empty the jar in to a large stock pot.  For ever quart of peels/pits I add one quart of water.  Bring it to a boil.  I then turn off the heat and let the mixture sit for about 30 minutes.  Next I strain the juice so that it is clear. 

Use 4 cups of the juice, you may have more so make sure you measure.  Add the pectin and lemon juice and bring to a boil.  Add 5 1/2 cups of sugar.  Bring to a rolling boil and boil for 1 minute.  Ladle into pint or half pint canning jars.  Can using a water bath canner for 25 minutes at 6100ft.  You can refer to the pectin's instructions for directions, and canning times for your altitude.

This wonderful recipe can be used for more then just peaches.  Apples, grapes, blackberries, just about anything will work.               Happy Canning ♥

Weeknight Burrito Casserole

This is a recipe that Loy and I both love.  We do it differnet to suit the needs of our families, but never the less this reicpe is one that both of us run to.  I don't use the enchilada sauce at all.  Loy uses both the regular red and the green enchilada sauce.  One at a time of course.



Burrito Casserole
10-12 fresh or frozen burritos
1 lg can of Enchilada Sauce
Grated Cheese
Sour Cream
Guacamole


1. Preheat the oven to 350
2. Layer the buttitos first in eather a 9x9 or 9x13 pan.  A 9x9 will only fit about 6 burritos.
3. Pour the enchlida sauce over the burritos.
4. Bake for about 45-60 minutes.  I know that is a wide range for cooking time, but if you use frozen burritos it will take longer to cook.  Make sure the buttitos are hot in the middle.
5. Sprinkle or glob on cheese.  I like my burritos covered in cheese, so I glob it on. 
6. Bake for 5 minutes longer or in till cheese is melted. 

Serve with sour cream and guacamole.  Enjoy~ Elizabeth