Was so nice to have Kristen and her family come to spend the weekend from Utah while we planned and prepared for Log Cabin Day class....."In the Kitchen With Mom" as we shared Mom's favorite recipe Cool Rise Rolls and a few of our own recipes using this dough in various ways.
Here are a few recipes and photos from the day.......
BREAKFAST,
LUNCH OR DINNER? WITH ONE BASIC RECIPE !! Class and recipes by The Atkinson Girls
This
class is designed to teach you how to take the basic, “Cool Rise Roll” recipe
and make just about anything made with bread dough by adding a few other ingredients.
Karla started off showing how to make a batch of Cool Rise Roll dough.....before Grandma Karla knew it Lacey stepped in and took over.....everyone loved how she knew just what to do.
Cool Rise Rolls This
recipe was our Mom’s creation (Evelyn Atkinson)
Place
in Large Mixing Bowl in the order listed:
2 c.
flour, rounded (Bread flour preferred)
2 T.
dry Yeast
½ c.
sugar
2/3 c.
dry powdered milk (1/3 c. Morning Moo)
1½ t.
salt
In a 2
cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and
beat until well blended and smooth.
Add 2
eggs and 1 more cup of flour – Mix Well.
Add 2
more cups of flour and mix well. You may
need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a
time. You want a soft smooth dough but
not overly sticky.
* Sometimes Mom would add ¼ t. ginger &
1 c. of leftover mashed potatoes instead of the powdered milk.
Take a
large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of
oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat
the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.
Punch
the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll
each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a
pie. Then roll each piece starting at
the widest edge to form a crescent roll.
Place on a greased cookie sheet.
Makes 24 rolls. (You can shape
the dough in any way that you choose – crescent rolls are just my favorite
shape.)
Now you can either cover the rolls with that
same piece of saran wrap and place them in the refrigerator to bake within the
next 24 hours OR put them in the freezer to use in the next month OR
you can let them rise for a few minutes while the oven preheats and bake
them. Bake at 375 for 15-17
minutes. If you put them in the
refrigerator to bake later; when you take them out of refrigerator, remove the
saran wrap, let them sit while the oven preheats, and then bake as directed
above. If they were in the freezer thaw
and let rise (3 hours on the counter OR 8 hours in refrigerator) and
then bake.
Breakfast
ideas
Cinnamon
rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas,
Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake,
Domino Dots, etc. etc. etc.
Gooey Caramel Cinnamon Rolls Karla’s version
Gooey Caramel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and then put about 1 tablespoon of the Gooey Caramel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting1/3 c. melted butter or margarine
Gooey Caramel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and then put about 1 tablespoon of the Gooey Caramel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more
powdered sugar or milk as needed.
This is enough gooey caramel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
This is enough gooey caramel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
Janet showed us how she adds raisins and a grated apple before she rolls up her cinnamon rolls. Then she topped them with Betty Crocker's Cream Cheese Frosting. They were very yummy!
Lunch Ideas
Traditional
Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites,
Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced
Sandwiches, Meatball Muffins, etc. etc. etc.
Kristen made these Meatball Muffins and says, "these are also good with pepperoni and cheese in them".
Meatball
Muffins -
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12”
pizza crust use 1/3 of a batch of dough.
Spray a 12
inch pizza pan and roll dough out on the pizza pan forming a ridge around the
outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the
crust. Sprinkle with grated cheese, and
whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza
cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all
the bubbles. Return to oven for 10 to 15 minutes.
Dinner Ideas
Dinner
rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken
Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½
batch of Cool Rise Dough. Roll out and
cut into 12 crescent rolls. Arrange
crescent roll dough on 14" to 16" round baking stone in circle (arrange dough
with points hanging off the edge of the edge of the stone).
For
filling, mix together:
2 cans
tuna, drained
2 eggs
½ c.
Chopped celery
½ c.
Grated cheese
Place
this mixture on the dough and then pick up the point of the dough that is
hanging over the edge of the pan and fold over the filling and tuck under the
dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Karla & Lacey put this one together and Lisa and Kara baked it up and served it too!
Chicken Ring Filling
Follow
directions above only use this filling.
1 – 10
¾ ounce can Cream of Chicken soup (2 Cans if you are using one to make gravy)
2 c.
cooked chicken, diced into small pieces
1 ½ c.
Chopped broccoli
½ c.
Chopped celery
2 T.
grated onion
½ c.
Grated cheese
Serve
with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can
of milk heated in the microwave.
Alisha Youngberg couldn't be here so she asked for some photos to help her understand how to make one of these.....so Kelsey took over the camera to make that happen....so this is especially for Alisha.....
I used my 13 inch stone for this one......next time I will use my 16 inch stone.....that way the oven will stay clean.....
Anytime is Dessert Time --
Dessert Ideas
Apple
Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte,
Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream
Pizza, Cinnamon Knots, etc. etc. etc.
Orange Ring
Take 1/3 of a batch of the Cool Rise Roll Dough and Roll out the dough into a 14 x 7 inch rectangle.....spread with softened butter.....sprinkle with sugar.......sprinkle with zest of about 2 oranges.....roll up dough to make a 14 inch log.....move this log onto a sprayed cookie sheet and form into a ring......take your kitchen scissors and cut into the dough about every inch, don't cut all the way through the dough, leave it attached on the inside of the ring.....Bake at 375 for about 15 to 20 minutes......Glaze with 1 c. powdered sugar, juice of 1 orange (use as much as needed for desired consistency), and some more orange zest.....drizzle over orange ring while warm....enjoy!! Can also use lemons or limes too....
Karla and Lacey rolled out a couple of pizza crusts and we finished it off the class with a dessert pizza and a Chicken Alfredo Pizza......
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups
milk chocolate chipsSpray
a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around
the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the
can of sweetened condensed milk over the crust, sprinkle with nuts, coconut,
chocolate chips and drizzle the remainder of the sweetened condensed milk over
the top. Bake at 350 for 12-15 minutes.
Chicken Alfredo Pizza
1/3
batch of dough
½ cup
Alfredo sauce
2
T. Ranch Seasoning
2
T. Taco Seasoning
2 cups
diced cooked chicken
1/2 cup
diced red bell pepper
1 cup
shredded Italian cheese blend or mozzarella cheese
Spray a cookie sheet and roll dough out to cover
the bottom of cookie sheet. Bake at 400
for 5 to 7 minutes. Remove from oven. Mix together Alfredo
sauce and seasonings and spread sauce
over warm crust. Top with chicken, bell pepper and cheese. Bake at 350 for 12 to 15 minutes or until cheese is melted and crust is
golden brown.
Lacey finishing up the pizza with the cheese......>
Evelyn’s
Bread Machine Rolls/Dough - you can use this
dough to make all these things too…..for those extra busy days....
Place ingredients in bread machine
pan, in this order:
1 1/3 c. warm water
1 egg
1 T. powdered milk
2 T. potato pearls or instant
potatoes
4 c. bread flour
2 T. butter
¼ c. sugar
1 t. salt
1 scant T. yeast
Set DOUGH setting. Shape and Bake at 375 for 15 minutes.
Makes 16 rolls. Would be the equivalent of just over ½ batch
of Cool Rise Roll/Dough.
ooooppps.....I forgot to show them how to make a bunny and a turkey.......but they are super easy....
For the bunny you just need a strip of dough about 8 " long and 1" wide cut at a point on both ends....then twist it into a bunny and pinch him a little tail.....let rise and bake at 375 for 15 to 20 minutes....you can make different sizes too....Happy Easter!!!
For the turkey cut your crescent rolls but don't roll them up.....simply lay them in a well sprayed muffin pan.....then with scissors cut the tail feathers and shape a nice pointed beak out onto the flat surface of the pan....poke 2 eyes with a toothpick....let rise and bake....Happy Thanksgiving!!!
Thanks for coming Everyone!!!
Aunt Vera had told me that we would have to count her out this year....but Karalee signed her up and brought her and it was so nice to feel of their love and support.....we love our Whiteley Heritage!!
Dad was probably more excited about Log Cabin Day than any of us....He and Violet even showed up a day early to help us set up.......and came back on the real day.....this was the first time Dad has ever actually attended a class....he thought it was fun!!! Thanks Dad for all the things you do for us!!
More Cool
Rise Dough Recipes
We did not make these recipes in class.....we just gave them out in case they want to try them at home.
Chicken Stromboli
1/3
batch of dough
2 cups
shredded cooked chicken
1/4 cup
BBQ sauce
1/2 cup
mozzarella cheese
Spray a cookie sheet and roll dough out to cover
the bottom of cookie sheet. Mix together, chicken and BBQ sauce; spread down
center of rectangle to within 1 inch of edges. Sprinkle with cheese. Fold shorter sides of dough 1 inch over
filling. Bring long sides of dough over filling, overlapping in center; pinch
edge to seal. Bake at 400 for 15 to 20
minutes or until golden brown.
Serve with Ranch dip
Ham &
Cheese Crescent Roll ups
8
crescent rolls (1/3 of batch)
8 thin
slices cooked ham (8 oz)
8
thin slices Cheddar cheese, 1x4 inches each
Roll dough into a circle and cut into 8 triangle
wedges. Place 1 piece of ham on each
triangle; place 1 piece of cheese down center of ham. Roll up each crescent.
Place with tips down on sprayed cookie sheet.
Bake at 375 for 15 to 19 minutes or until golden brown. Serve warm.
Also use….pepperoni, Canadian bacon &
mozzarella cheese
1/2 lb.
ground beef, cooked, drained
1/2 c.
black beans, rinsed, drained
2 T.
Taco Seasoning
1/3
batch of dough
1 c.
shredded Cheddar cheese
Brown
beef in 10-inch skillet, stir in
beans and taco seasoning mix and heat through.
Roll dough into 16 x 10 inch rectangle and cut into 8 smaller
rectangles. Spoon beef mixture down center of each rectangle; sprinkle with
cheese. Starting with short side, roll up like a burrito; pinch edge to seal.
Place seam side down on sprayed cookie sheet.
Bake at 375° 15 to 20 minutes. If
you like….sprinkle with additional cheese and let sit until melted. Serve warm.
Instead of the
beef & beans you could use….can of chili and ½ c. corn or
cooked chicken & Pinto beans
Italian
Casserole
1 lb.
lean ground beef
1/4 c.
chopped onion
1 c.
tomato sauce
1
t. Italian Seasoning
½
t. garlic powder
1
1/2 c. shredded mozzarella
1/2 c.
sour cream
1/3
batch of dough
2 T.
butter or margarine, melted
1/3 c.
grated Parmesan cheese
In large
skillet, cook ground beef and onion over medium heat until beef is thoroughly
cooked, stirring frequently. Drain. Stir in pasta sauce & seasonings; cook
until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour
cream; mix well. Pour hot beef mixture into a sprayed 10-inch glass casserole
dish. Spoon the cheese mixture over beef
mixture. Roll dough into shape of casserole dish and lay dough over the
cheese mixture. Spread melted butter over the top and sprinkle with the Parmesan
cheese. Bake at 375° for 18 to 25 minutes or until golden brown.
Cherry
Heart Tart
½ batch of dough
1/2 cup chopped pecans
2 tablespoons softened butter
1/4 cup flour
1/4 cup brown sugar
Vanilla Icing:
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla or almond extract
4 teaspoons milk
1/2 cup chopped pecans
2 tablespoons softened butter
1/4 cup flour
1/4 cup brown sugar
Vanilla Icing:
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla or almond extract
4 teaspoons milk
Roll ½ of dough into a 12 x 12-inch
square. Cut into a heart shape. Place on sprayed cookie sheet.
Divide remaining dough into 3 equal pieces. Roll each piece into a 45-50-inch rope and braid. Place braid around the edge of heart. Pour cherry pie filling into center of heart and spread evenly. Combine pecans, butter, flour and brown sugar mix, and sprinkle over pie filling. Bake at 350 for 20 to 25 minutes or until edges are golden brown. Combine ingredients for vanilla icing and drizzle over tart.
Divide remaining dough into 3 equal pieces. Roll each piece into a 45-50-inch rope and braid. Place braid around the edge of heart. Pour cherry pie filling into center of heart and spread evenly. Combine pecans, butter, flour and brown sugar mix, and sprinkle over pie filling. Bake at 350 for 20 to 25 minutes or until edges are golden brown. Combine ingredients for vanilla icing and drizzle over tart.
Grilled
Quesadillas
1/3 batch of dough
1 T. oil
2 c. grated Monterey Jack cheese or Mozzarella cheese
4 to 6 slices deli ham, chopped or 4 oz. Canadian bacon or 1 c. cooked chicken, diced
1 T. oil
2 c. grated Monterey Jack cheese or Mozzarella cheese
4 to 6 slices deli ham, chopped or 4 oz. Canadian bacon or 1 c. cooked chicken, diced
3 T. fresh cilantro, chopped
Spray counter lightly with non-stick
cooking spray. Cut dough into 8 pieces and roll into a ball and let rest 5 minutes and then roll out into a thin 10-inch circle. Spray heated grill and grill each circle, on both sides, about 2-3
minutes. Sprinkle the remaining ingredients over 4 of the grilled circles.
Place the remaining 4 grilled circles on top of the 4 circles topped with
toppings. Place back on grill until
cheese is melted. Slice into wedges and
serve.
Cinnamon
Pull-Apart Bread
1 Loaf Dough (1/3 batch)
1/2 c. sugar
2 1/2 t. cinnamon
2 1/2 t. cinnamon
1/3 c. butter, melted
Glaze:
1 c. powdered sugar
2 T. milk
2 T. butter, melted
1/2 t. vanilla
Glaze:
1 c. powdered sugar
2 T. milk
2 T. butter, melted
1/2 t. vanilla
Slice loaf into 24 thin pieces (it
is easier to slice this if dough is slightly frozen). Combine the sugar and
cinnamon and mix well. Dip each dough piece in the melted butter and then in
the cinnamon sugar. Line each piece up
in a sprayed 9x5-inch loaf pan, to make a loaf shape. Sprinkle any leftover
sugar or butter over the top. Let rise until double in size. Bake at 350 for 20
to 25 minutes. Cool in pan 5 minutes and then remove carefully from pan to
cooling rack. Combine glaze ingredients and drizzle over warm cinnamon slices.
This could also be rolled into balls
and placed in a bundt pan for baking.
1/3 batch of dough
1 T. butter, softened
1 c. grated Cheddar cheese
8 slices bacon, cooked and crumbled
1 t. Italian seasoning
1 T. butter, softened
1 c. grated Cheddar cheese
8 slices bacon, cooked and crumbled
1 t. Italian seasoning
Roll dough into a 10-inch circle and
brush with butter. Sprinkle with cheese, bacon and Italian seasoning. Cut
circle into 8 wedges. Starting with wide end, roll each wedge into a crescent.
Place point-side down, on a sprayed cookie sheet. Let rise 15 to 20 minutes.
Remove wrap and bake at 350 for 15 minutes or until golden brown.
Breakfast Pizza
½ batch of dough
5 eggs
15 slices cooked bacon, cut into ½ inch pieces
2 c. grated cheddar cheese, divided
2 c. precooked grated potatoes or hash browns
salt & pepper
2 T. fresh rosemary, chopped
15 slices cooked bacon, cut into ½ inch pieces
2 c. grated cheddar cheese, divided
2 c. precooked grated potatoes or hash browns
salt & pepper
2 T. fresh rosemary, chopped
Spray a cookie sheet and roll dough
to cover the bottom and 1/2-inch up sides. Bake at 350° for 10 minutes. Remove
from oven and press down any bubbles that may have formed. In a bowl, beat
eggs. Add bacon and 1 1/2 cups cheese. Pour egg mixture over crust. Top with
potatoes. Sprinkle with salt, pepper, rosemary and remaining cheese. Return to
oven and bake 25-30 minutes or until set.
1/3 batch of dough
1 egg, beaten
Cut dough into 2 or 3 pieces,
depending on the size of bowl you want to make. Form each piece into a ball.
Place on a sprayed cookie sheet. Brush with egg. Let rise until double in size.
Bake at 350° for 25 minutes or until golden brown. Cool and slice off top.
Hollow out bread and fill with favorite dip, chili or soup.
Cinnamon Blueberry Muffins
12
- ¾ inch slices of cinnamon roll dough (don’t cut these too thick)
2 c. frozen blueberries, thawed and
well drained
1/3 c. blueberry jam
1 t. lemon zest
Crumble:
3 T. butter, softened
1/3 c. flour
1/3 c. brown sugar
1/4 c. chopped pecans
1/3 c. blueberry jam
1 t. lemon zest
Crumble:
3 T. butter, softened
1/3 c. flour
1/3 c. brown sugar
1/4 c. chopped pecans
Place each ¾ inch slice of cinnamon
roll dough in a sprayed muffin cup and flatten so dough presses up against the
sides of the cup. Combine blueberries, jam and lemon zest. Divide equally
between the 12 cups. Combine crumble ingredients and sprinkle over tops of each
one. Bake at 350 for 15-20 minutes. Cool for 5 minutes in pan and then remove
to cooling rack. Drizzle with vanilla or cream cheese glaze while still warm.
Banana Cream Pizza
1/3 batch dough
2/3 c. brown sugar
1/4 c. butter, softened
1/3 c. chopped pecans
2 c. banana cream pudding (made from small box pudding, mixed as directed on box)
1-2 bananas, sliced
1 c. whipped topping, thawed
2/3 c. brown sugar
1/4 c. butter, softened
1/3 c. chopped pecans
2 c. banana cream pudding (made from small box pudding, mixed as directed on box)
1-2 bananas, sliced
1 c. whipped topping, thawed
Spray a 12 inch pizza pan and roll dough
to cover bottom of pan and turn up edges of dough to form a ridge around top
edge of pan. Bake at 400 for 5 minutes.
Combine brown sugar, butter, and pecans. Sprinkle evenly over crust.
Bake at 350 for 12 to 15 minutes. Remove from oven.
Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.
Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.
Two other classes were also held this year.....Jan Irving and Kathy Massey taught us all about Strawberries, Blueberries and Raspberries. Sonie Thies taught us about Basic Food Preservation. Thank you ladies!!!
Jan told me that she has been helping with Log Cabin Day since 1990. Mom loved Jan like a daughter...and I know that because Jan has told me that herself.
This is truly our week of remembering Mom.....her birthday will be this Friday, February 24 (the same day as her Birthday Celebration/Funeral), and I will be celebrating it with Mikaela Atkinson who will be 18 and Katie Youngberg who will be 9!!! and I don't remember how old I will be!!! But I do remember how special and fun it was to share 4 generations of birthdays with Mom!! Happy Birthday Evelyn, Karla, Mikaela and Katie!!!
We sure do Love U Mom!!
