Dolly Parton Favorites in Memory of Dolly

Some of Dolly's Favorites that I enjoy too.

Banana Pudding

3/4 c. sugar

1/4 c. flour

1/4 t. salt

3 c. milk

3 eggs

1 1/2 t. vanilla

8 oz. vanilla wafers (about 60 cookies), divided

4 bananas, 1/4 inch slices

In sauce pan:  Mix sugar, flour and salt.  Whisk in the milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low ; cook and stir 2 minutes longer.  Remove from heat.

In a small bowl, whisk the eggs.  Then whisk a small amount of the hot mixture into the eggs; return all to saucepan, whisking constantly.  Bring to a gentle boil; cook and stir 2 minutes.  Remove from heat. Stir in vanilla.  Cool 15 minutes, stirring occasionally.

In an ungreased 8 inch square baking kish, layer 25 vanilla wafers, half the banana slices and half of the pudding. Repeat layers.

Press plastic wrap onto surface of pudding .  Refrigerate 4 hours or overnight.  Just before serving remove wrap; crush remaining wafers and sprinkle over top.  

Butterscotch Pie

Crust:

1 3/4 c. chopped pecans

3 T. softened butter

3 T. brown sugar

1/4 t. salt

Filling:

1 c.. brown sugar

2 T. cornstarch

2 T. flour

2 T. butter

1/4 t. salt

2 egg yolks, beaten

3/4 c. sweetened condensed milk, blended with 3/4 c. water

1 T. vanilla

Whipped cream

Make the crust:

Spray a 9 inch pie plate with cooking spray.  Mix together in a bowl;  the chopped pecans, butter, brown sugar and salt using a fork.  Press the mixture into the pie plate evenly over the bottom and up the sides.  

Bake the crust at 375 for 10 minutes until the nuts are browned and fragrant.  Move the pie pan to a cooling rack.  

Make the filling:

Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter.  Bring water in the bottom pan to a summer over medium-high heat.  Stir the ingredients in the top pan until they are combined.

Slowly whisk in the sweetened condensed bilk and water misture.  Whisk in the egg yoilks, working quickly so they don't scramble (this is called tempering eggs).  Stir the pudding mixture constantly until it's smooth and thick enough to coat the back of a spoon.  

Remove the pan from the heat and stir in the vanilla.  

Bake the pie:

Pour the pudding mxiture into the baked pie crust.  Bake it at 300 for 15 minutes, until the filling is warmed through and firm.  Remove the pie to a cooling rack.  

The pecans from your crust may float up into the filling and end up on top.  That's OK - the end result is still delicious.

Chill and serve:

Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight.  Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream.  Keeps in the fridge for up to 5 days.  

Cinnamon Roll Bread

1/4 c. butter, softened

1 1/3 c. sugar, divided

1 egg, room temperature

2 c. flour

1 t. baking powder

1/2 t. baking soda 

1/2 t. salt

1 c. buttermilk

1 T. cinnamon

In a large bowl, beat the butter, 1 c. sugar and egg until blended.  Combine the flour, baking powder, baking soada and salt; add to egge mixture alternately with buttermilk.  In a small bowl combine the cinnamon and remaining sugar.  

Pour 1/3 of the batter into a greased 8x4 inch loaf pan;  sprinkle with 1/3 of the cinnamon sugar.  Repeat layers twice.  bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  

There is also the Dollywood Cinnamon Bread recipe I would like to try.

Other Favorites are Chicken and Dumplings, Biscuits, 5 Layer Casserole, Roast Pork, Milk Gravy, Cornbread, Country Fried Chicken, Creamy Coleslaw and Pecan Chicken Salad.

And here is my Dolly Parton Hybrid Tea Rose Patent No 5608 Orange Red.  It sure has been pretty this season!!  It was given to me by my FIL back in the mid to late 1980s.  Believe it or not I still have the tag!! 

I Will Always Love You!!   Dolly !!!!

Hawaiian Rolls in the Bread Machine

I made some adjustments to my regular Bread Machine Roll recipe and we like these even better.  

Hawaiian Rolls in the Bread Machine
1 c. pineapple juice
1 egg
1/3 c. milk

4 T. butter

1 t. coconut extract

1/2 c. potato flakes

3 1/2 c. bread flour

1 t. salt

1/2 t. ginger 

1/3 c. sugar

1 T. yeast

Add all ingredients in the order listed into the bread machine pan.  Set dough setting.  

When dough is ready remove from pan and form into 12 to 15 rolls.  Place on a sprayed 9 x 13 pan.  Cover with a towel and allow to rise for about 1 hour.  Bake at 350 for 25 minutes, until golden brown.  Brush the tops with butter. 

Irish Soda Bread

I decided to try making some Irish Soda Bread for a St. Patrick's Day Luncheon coming up.  We really like the bread but next time I am going to try baking it in muffin pans for an individual serving.  

Irish Soda Bread

4 c. flour

1/4 c. sugar

1 t. baking soda

1 t. salt

6 T. butter

1 3/4 c. buttermilk (or milk with 1 T. lemon juice, let sit 10 minutes)

1 egg

Sift together the dry ingredients.  

Cut 6 T. cold butter into small pieces and add to the flour mixture.  Using your fingers, cut the butter into the flour until it looks like pea sized crumbs.  

Mix together 1 3/4 c. buttermilk and 1 egg.  Add to the crumb mixture and stir just until combined.  It will be a shaggy ball.  Place in a dutch oven lined with parchment paper.  Cut a deep X into the top,  brush with egg wash, if desired and bake at 400 for 35 to 40 minutes.  Bake in the upper half of the oven so the bottom doesn't overbake.  

Variations:  stir in 1 c. raisins or dried cherries 

or Omit the sugar and stir in 1 c. shredded cheese, 2 T. snipped chives, 1 t. granulated garlic

For a shiny crust:  brush the top with an egg/milk wash before baking.  

This recipe makes a very moist and quick bread.  

I plan to serve it with Irish Potato Soup.  

Applesauce Muffins

 I needed to use some applesauce that I canned.  I adjusted a banana bread recipe that I like...this is the result.

Applesauce Muffins

1/4 c. oil

2 eggs

2 t. vanilla

1/2  c. sugar (or stevia)

1/4 c. brown sugar 

2 c. applesauce

2 c. flour

2 t. cinnamon

1/2 t. nutmeg

1/2 t. cloves

1/2 t. salt

1 1/2 t. baking powder

1/2 t. baking soda

Combine in mixing bowl:  oil, eggs, vanilla, sugars and applesauce; beat well.

Sift together the remaining ingredients and add to the wet mixture.  Mix until just combined; it's ok to be lumpy.  Scoop into cupcake pan, lined with cupcake liners.  Makes 12 muffins.  

Bake at 375 for 20 to 25 minutes.  

Parker only likes these if they are sprinkled with mini chocolate chips before baking.  A great addition!!   

These freeze well.  I often double the recipe.  It can be made into a loaf, pour into a sprayed loaf pan, baking 30-40 minutes.  

Homemade Red Lobster Cheddar Bay Biscuits

Homemade Red Lobster Cheddar Bay Biscuits

2 1/2 c. biscuit mix

4 T. butter, cold

Cut together to combine.

Add:

1 c. cheddar cheese, grated

3/4 c. milk

1/2 t. garlic powder

Combine to make a shaggy dough.

Drop 1/4 c. scoops onto pan or stone.  Bake at 400 for 20-25 minutes.

Top with garlic butter mixture.

Garlic butter

2 T. butter, melted

1/2 t. garlic powder

1/2 t. dried parsley

Dutch Oven Rolls

Dutch Oven Rolls 
1 1 ⁄3 c. warm water 
2 T. powdered milk
2 T. instant potato flakes
1 egg 
2 T. butter or coconut oil
4 c. bread flour 
1 t. salt
¼ c. sugar
1 T. yeast 
Place ingredients in bread machine pan in the order listed and set DOUGH only setting. When dough is ready shape into 16 rolls and place in 12 inch deep Dutch Oven.  Let rise 20 to 30 minutes.  Bake at 375° for 15 to 20 minutes. If baking with briquettes, place 8 on the bottom and 18 on the lid.  

Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

Place ingredients in bread machine in the order listed.  Push the dough button.  This makes 2 pounds of dough.  Once dough is ready roll out to 1 inch thickness and cut dough into 1 inch cubes.  Set aside.

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

Stir well and then add in the 1 inch dough pieces.  Stir and dump into 2 sprayed spring form pans.  Hollow out the center and place a ramekin upside down in the center.  Bake at 425 for 20 minutes.  Remove spring form pan.  Fill ramekin with either marinara sauce or ranch dressing for dipping.  Serve hot.  Enough dough to fill 2 spring form pans.  (well sprayed bundt pans work too)

If you don't want to make pull apart pizza this is my favorite pizza dough for pizza too.  This makes 2 large pizzas on my round baking stones.  Bake at 425 for 7 minutes.  Add sauce and topping and bake 10 to 12 minutes more.  

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

Makes 2 medium pizzas.  Pat out onto pans and bake at 425 for 7 minutes. 

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Blueberry Zucchini Bread

 It is zucchini time!!!

Blueberry Zucchini Bread

Place in mixer bowl:

2 1/2 c. sugar

4 eggs

1 1/4 c. oil 

1 T. vanilla

3 1/2 c. flour

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

2 t. cinnamon

Beat until just blended, fold in:  

4 c. grated zucchini

4 c. fresh blueberries

1 1/2 c. chopped nuts, optional 

Pour dough into sprayed loaf pans.  

Makes 4 large loafs or 5 medium loafs.  Bake at 350 for 50 to 60 minutes for large loaf or 40 to 50 minutes for medium loaf.  

Overnight Creme Brulee French Toast

Overnight Creme Brulee French Toast 
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great or Texas Toast)
6 eggs
1 1/2  to 2 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon

Combine butter, brown sugar and corn syrup in saucepan over medium heat.  Stir occasionally, until sugar is dissolved.  Remove from heat and pour into a sprayed cookie sheet, covering entire pan.  

Place the bread on top of the caramel filling the entire pan.  

Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon.  Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.  

Bake uncovered at 350 for 30 minutes.  Remove from oven and dump onto a platter or pan.  Serve with whipped cream.  
 

I make this when we go camping....I only have a little camper oven so this is how I do it.

Spray a 9 x 13 pan.

Pour in the caramel mixture.

Place 6 pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Place 6 more pieces of texas toast in the pan. 

Sprinkle with cinnamon.

Pour over the egg mixture.  

Sprinkle with more cinnamon.

Bake at 350 for 35 to 40 minutes

Sometimes I make more caramel topping to pour over the top.  Especially if I add a 3rd layer of bread.  

Jimmy Johns Bread/Any old bread - Uses for

Since the twins started working at Jimmy Johns Sandwich shop they bring me leftover bread from time to time.  So I have found a few uses for it.  

1)  It is great for toast!!!  

2)  I butter it and sprinkle it with grated cheese and put it in the air fryer to melt, for an open faced grilled cheese sandwich.  

3) I slice it the long way and cover it with chili and cheese and toast it in the air fryer until the cheese melts. 

4) Make mini pizzas and toast in the air fryer.

5) Give it to all your friends and neighbors

6) make bread cubes for stuffing

7) make croutons

8) French Toast (see Overnight Creme Brulee French Toast Recipe)

 Croutons
10 to 12 cups of cubed bread
1/2 c. butter, melted
1 T. ranch seasoning mix
1 t. granulated garlic

Place cubed bread in a large bowl.  Melt butter and add seasonings, pour over the bread cubes and stir well.  Spread on 2 sprayed cookie sheets.  Sprinkle with additional ranch seasoning, if desired.  Place in oven at 350 for 15 to 20 minutes.  Store in ziplock bag  or glass jar.  For long term storage place in the freezer.  

Amish Friendship Starter/Bread

Everything you need to know about Amish Friendship Bread!!  As long as you continue to feed your starter, it can stay at room temperature indefinitely. One of the wonderful things about the starter is that you can bake almost anything with it.

https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter-2/

Amish Friendship Bread Starter

.25 ounce active dry yeast (or 1 packet)

¼ cup warm water 110° F/45° C

1 cup flour

1 cup sugar

1 cup milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes.

In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.

Slowly stir in 1 cup milk and dissolved yeast mixture.

Cover loosely and let stand at room temperature until bubbly. Consider this Day 1 of the 10-day cycle. For the next 10 days, handle starter according to the instructions for Amish Friendship Bread.

NOTES:

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Your yield may exceed 4 cups depending on the temperature of your kitchen and eagerness of your starter. If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze for future use or share with friends.

250 recipes using your starter - in case you keep it around to make lots of other things

https://www.friendshipbreadkitchen.com/amish-friendship-bread-recipe-box/

Starter Directions

Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

Day 1: Do nothing.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

Pour the entire bag into a nonmetal bowl.

Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk. Mix well.

Measure out equal portions of 1 cup each into 4 1-gallon Ziploc bags. Some people will end up with 4-7 portions depending on how active your starter has been, especially if you made your starter from scratch.

Keep one of the bags for yourself (or leave it in the mixing bowl if you plan to bake right away), and give the other bags to friends along with the recipe.

REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift.

Should this recipe not be passed onto a friend on the first day, make sure to tell them which day it is when you present it to them.

https://www.friendshipbreadkitchen.com/amish-friendship-bread

Amish Friendship Bread Recipe

1 cup Amish Friendship Bread Starter

3 eggs (I use 4)

1 cup oil

½ cup milk

1 cup sugar

½ teaspoon vanilla

2 teaspoons cinnamon (I also add 1 t. cloves & 1 t. nutmeg) 

1½ teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

2 cups flour

1 small box vanilla instant pudding  ( I use a large 5.1 oz. box)

1 cup nuts chopped (optional)  (I do not add)

1 cup raisins (optional) (I do not add) 

Preheat oven to 325° .

In a large mixing bowl, add ingredients as listed.

Spray or Grease two large loaf pans.

Dust the greased pans with a mixture of ½ cup sugar and 1½ teaspoons cinnamon.

Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.

Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.  ENJOY!

NOTES:

This recipe is very versatile! Use 1 or 2 boxes of pudding (pudding boosts flavor and moisture, but you can also leave it out or make your own). Add 1 cup of dried fruit, nuts or baking chips of your choice.

Looking to make your Amish Friendship Bread healthier? Swap out ½ cup oil plus ½ cup applesauce or 1 egg plus ¼ cup mashed banana. Reduce sugar to ⅔ cup or replace with ⅔ cup honey.

On day10 -  I  used the whole bag of starter and doubled everything in the recipe.  Now I am wishing I had saved a starter.....but now I know how to make one so that's ok.  

Banana Sour Cream Bread/Muffins

Super moist and very delicious!!  It is especially good with Brody's Honey Butter on it!!! I made a few changes and I will definately be making this again!!!  Took it to Granny's 80th birthday party....Chris loved it and took home the leftovers.

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

5 over-ripe bananas or a 15 oz. can of applesauce or some of both

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 

Pour into sprayed pans. Bake at 300 for 60 minutes.

HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)

**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

for muffins:

smallest mini muffins = bake for 15 minutes at 350

3 1/2 inch mini muffins = bake 18 to 20 minutes at 350

regular muffins = bake 22 to 25 minutes at 350 

The Best of 2020

The Best of 2020  - The year of the Pandemic with more time at home to enjoy some baking and Instant Pot Cooking.  Here are my "Favorites" for this year!!!  

Best Peanut Butter Cookie On Earth  -- Steve's new favorite

1 c. butter crisco or butter

1c. creamy peanut butter

1 c. sugar

1 c. brown sugar

1 t. vanilla

3 eggs

4 c. flour

2 t. baking soda

1/4 t. salt

1 c. peanut butter chips or Reese's pieces 

additional 1/4 c. sugar to roll them in

Cream together the crisco, peanut butter, sugar & brown sugar.

Add vanilla and eggs and mix well.

Add dry ingredients and mix well.

Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

Pina Colada Zucchini Bread  -- super moist & delicious!!

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

Favorite Instant Pot Macaroni and Cheese  -- Abbi's most requested recipe

4 c. Elbow Macaroni (I prefer Jumbo)

4 T. butter

4 c. water

2 t. dry ground mustard

1 t. granulated garlic

2 t. salt

1/2 t. pepper

12 oz. evaporated milk or cream or milk (use as much as needed for desired consistency)

2 c. grated cheddar cheese

1/4 c. parmesan cheese  (Optional, sometimes I forget to add this) 

Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting. Or you can do a quick release after a minute or two if you are in a hurry.  Do not drain.  Turn Instant Pot to Saute and stir in evaporated milk and cheeses. Continue to stir until creamy. Serve hot!!

Servings: 6-8 servings

Instant Pot AuGratin Potatoes  --  fast & delicious!!

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Pina Colada Zucchini Bread

Here is my newest revised zucchini recipe. It is super moist and delicious!

Pina Colada Zucchini Bread
4 c. flour
3 c. sugar
2 t. baking powder
1-1/2 t. salt
1 t. baking soda
4 eggs
1 1/2 c. canola oil
1 t. each coconut, butter and vanilla extracts
3 c. shredded zucchini
1 c. coconut
20 oz. pineapple, drained & pureed (save juice for frosting)
1/2 c. slivered almonds (I prefer 1 c. sliced almonds)
Frosting:
2 c. powdered sugar
¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

**1 batch makes 5 medium loaves (bake 45 to 50 minutes)  and 1 small loaf (bake 35 to 40 minutes.

For muffins:  1 batch makes 24 regular sized muffins (baked 25 minutes) + 33 small sized muffins (baked for 20 minutes).  

1 batch makes 2 large loaves (Baked for 45 to 55 minutes) + 2 small loaves  (baked for 35 to 40 minutes).

Ellen's & Sue's Rolls

2 favorites from 2 of my favorite people.....Ellen Johnson & Sue Grunig

Ellen's Refrigerator Rolls
2 c. warm water
2/3 c. dry instant milk   OR replace both with 2 c. milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4 to 5 c. flour (for a soft dough)
Mix all ingredients together in the order given.  Knead with mixer for about 8 minutes.  Let raise once until double in volume.  Punch down and turn out on a floured surface.  Divide in two and roll into a 10 inch circle,  Brush with melted butter.  Cut each circle into 18 triangles with a pizza cutter.  Roll into crescent roll.  Place on a greased cookie sheet. Cover well with plastic wrap and freeze.
Once frozen they can be placed in a ziploc freezer bag.
Remove from freezer about 3 hours before you wish to bake them.  They may also be thawed overnight in the refrigerator.  Makes 3 dozen.  Bake at 375 for 12 to 15 minutes.

Sue's Bundt Pan Pull-A-Part Rolls      Makes 2 Bundt pans full
Combine in mixer bowl:
2 c. warm water
1/2 c. sugar
2 T. yeast
Add:
2 eggs
7 c. flour
2 T. oil
1 T. salt
Mix 5 minutes.  Let rest 10 minutes.  Divide into 2 parts.  Roll to 1/2 inch thickness.  Cut in 3 inch circles.  Melt 1 cube of butter for each bundt pan.  Dip in melted butter and arrange to stand up in a circle in the pan.  Rise until double.  Bake at 400 for 15 to 20 minutes.  OR  cover dough with plastic wrap and refrigerate until ready to bake.

Raised Waffles

Raised Waffles                                     Makes about 8 waffles
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.

Cover bowl with plastic wrap and set out on counter overnight.

In the morning:  Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill.  Repeat with remaining batter.

Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.

Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Cheesy Garlic Pull-Apart Bread

Cheesy Garlic Pull-Apart Bread
1 loaf round artisan bread
1/2 c.  butter, melted or 1/2 olive oil & 1/2 butter
6 cloves garlic, minced
2 T. Freshly Chopped Parsley
1 to 2 c. shredded mozzarella cheese
 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.
In a small bowl, stir together melted butter/oil, garlic, and parsley.
Brush bread with melted butter mixture, making sure to get inside cuts.
Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.
Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

Speedy Donuts x 4

Since I got my BIG mixer this Halloween I decided I needed to figure out how to make one big batch of donuts for my Trick or Treaters!!  I made a few changes but mostly 4 times my regular version.

Speedy Donuts x 4
Place in 8 c. measure:
2 c. warm water
1/2 c. yeast
1 T. sugar
Stir & let sit.
In another 8 c. measure:
4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)
I did 3:33 x 2 + 1 minutes
After milk is scalded stir in:
2 c. Crisco Shortening
Stir until melted and set aside.
Place in mixer bowl:
10 eggs
1 c. sugar
2 T. + 2 t. salt
16 to 18 c. bread flour
Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.
Add the scalded milk mixture and beat well, until dough is smooth and elastic.  Add more flour only if needed.
Let rise about 30 minutes.
Roll dough out to 1/2" thickness.  Cut into doughnut shape and place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.
Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE
3 lb. powdered sugar
1 c. water
2 T. vanilla
1/2 t. salt
Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

** I started adding 1/2 t. cloves and 1/2 t. nutmeg and it is even better!!

***a double batch makes 3 medium and 3 small loaves.....makes great muffins too!! 

Muffins bake for 30 minutes.