Raspberry Rolls

Raspberry Sweet Rolls

For the Sweet Roll Dough:

1  Cup  Butter, melted and cooled

2-1/2  Cups  Warm Water

3  Tablespoons  Active Dry Yeast

1  Cup + 2 Tablespoons  Sugar

2  teaspoons  Salt

6  Eggs

10  Cups  White Flour

For the Raspberry Sauce:

1  Cup  Sugar

3  Tablespoons  Cornstarch

1/4  teaspoon  Salt

2  Tablespoons  Lemon Juice

1-1/2  Cups  Water

8  Cups  Fresh Raspberries, divided (4 12-oz packages from Costco is perfect!)

1/4  Cup  Butter

1  Tablespoon  Vanilla

For the Raspberry Frosting: 
3  Cups  Powdered Sugar
2  teaspoons  Vanilla

1  Tablespoon  Raspberry Syrup (I use the Torani brand, found in the coffee/beverage aisle)

Milk, to desired consistency 

To make the Sweet Rolls:

In a large bowl, dissolve the Yeast in Warm Water; stir in Sugar and let set a few minutes for the Yeast to proof.  Beat in Butter, Eggs, and Salt.  Stir in Flour until well combined--this will be a soft dough.  Let rise in a warm place until doubled; or refrigerate overnight, letting come to room temperature before assembling rolls.

To make the Raspberry Sauce:

In an 8-cup microwave safe bowl, stir together the Sugar, Cornstarch, and Salt.  Stir in Lemon Juice and Water, mixing until all lumps are dissolved.  Stir in 4 Cups Raspberries and cook until thickened, stirring ever 4 minutes, about 12-16 minutes.  Stir in Butter and Vanilla and let cool to room temperature.

To make the Raspberry Frosting:

Combine all ingredients in a mixing bowl; mix with a hand mixer until smooth. 

To Assemble:

Grease four 9 x 13 baking pans; place 1/2-cup Raspberry Sauce in the bottom of each pan, spreading to coat evenly.  Evenly divide dough into 4 portions.  Working with one portion at a time, roll out dough into a 15-inch by 18-inch rectangle.  Spread dough with 1/2-Cup Raspberry Sauce and sprinkle with 1/4 of the remaining Fresh Raspberries.  I have found that it works best to place the fresh berries in two 18-inch-long lines--this makes certain that each finished roll will have berries in it, and it makes it much easier to roll up.  Roll up the dough and cut into 12 rolls.  Place rolls in one 9 x 13 pan.  Repeat with remaining portions.  Let dough rise until nearly double, about 45 minutes.  Bake at 350* until a light golden brown, about 20-24 minutes.  Cool to room temperature and frost with Raspberry Frosting.  Makes 4 dozen rolls.

These freeze very well.  If you're not going to eat them all within a day or two, store them in the refrigerator.  Heat a roll in the microwave for about 20 seconds, grab a cup of coffee, and you're good to go!  

"O Lord,

thou art my God;

I will exalt Thee,

I will praise Thy name;

for Thou hast done wonderful things;

Thy councels of old are

faithfulness and truth."

Isaiah 25:1

   

Are you hungry yet?  This recipe was prompted by a picture I saw somewhere (can't remember where!).  It is a compilation and adaption of my favorite dinner roll dough and a blueberry pancake syrup recipe.  I hope you enjoy it as much as my family does.

Angel Food Cake

Angel Food Cake

1-1/3  Cups  Flour
1-1/3  Cups  Sugar
2  Cups  Egg Whites  (approximately 16)
2  teaspoons  Cream of Tartar
2  teaspoons  Vanilla Extract
1  teaspoon  Almond Extract
1/4  teaspoon  Salt
1  Cup Sugar

Sift together 1-1/3 Cups Flour and 1-1/3 Cups Sugar into a bowl; set aside.

In a stand mixer, using the wire whip attachment, beat Egg Whites until stiff.  Add Cream of Tartar, Vanilla Extract, Almond Extract, Salt, and 1 Cup Sugar.  Gently stir in Flour-Sugar mixture, 1/3-cup at a time, just until mixed.  Spoon into an un-greased Angel Food Cake pan.  Bake at 350* for 50 minutes.  Cool, upside down, until completely cool.  Separate cake for edge and center of the pan with a knife before removing from pan.  Glaze with a mixture of Powdered Sugar and Milk.  Serves 16.

Want some variations?  For a Chocolate Angel Food Cake (pictured above), add 1/4-Cup Cocoa to the Flour-Sugar mixture and 1 Tablespoon to the Glaze.  For a Mocha Angel Food Cake, substitute 1/3-Cup instant Mocha mix for some of the Sugar in the Flour-Sugar mixture.

"But seek ye first

the kingdom of God, and

His righteousness..."

Matthew 6:33

 I used 3 packets of Mocha

Three Angel Food Cakes:

Vanilla, in the back,
Chocolate, on the right,

Mocha, in the front 

 Isn't this double tulip beautiful?

Why bother making a home-made Angel Food Cake?  Isn't a boxed mix just as good?  And what about all those Egg Yolks that aren't used?

Yes, please DO bother to make a home-made cake--it is far superior to a boxed mix, and not a bit hard!  (Your family will thank you!)

And about those Egg Yolks?  Well, around here, Angel Food Cake is kind of a 'left-overs' cake.  When I make anything that calls for Egg Yolks and not the Whites (specifically Sour Cream Lemon Pie), I freeze the Egg Whites in a quart-size freezer bags, writing how many Whites are in it, and adding to the bag until it's full.  Then, when I have enough Egg Whites, I'll make Angel Food Cake.  I cleaned out my freezer a few weeks ago and, to my shame, I found enough Egg Whites to make three cakes.  {blushing}  I think I need to clean my freezer more often....

From Southern Fixin's, page 325

Sugared Cookies

Sugared Cookies

1  Cup  Vegetable Oil
1  Cup  Butter, softened (not Margarine!)
1  Cup  Powdered Sugar
1  Cup  White Sugar
2  Eggs
1/2  teaspoon  Cream of Tartar
1/2  teaspoon  Baking Soda
1/2  teaspoon  Salt
1  teaspoon  Vanilla
5-1/4  Cups  Flour

Extra Sugar for rolling cookies in

Cream together the Oil, Butter, Powdered Sugar and Sugar.  Stir in Eggs; mix in remaining ingredients.  Roll into 1-inch balls and roll in extra Sugar.

Place on greased baking sheet and flatten cookie balls with the bottom of a cup dipped in sugar--this is a good opportunity to go through your antique glassware; so many have such beautiful cut-glass bases, as well a beautiful memories!  Bake at 350* for 10 to 12 minutes; just until very slightly browned on the bottom.  These are not supposed to get brown on top!

After cooling a little, twist the tops of the cookies in sugar again, giving them that pretty sparkle.  Makes about 5 dozen cookies.

"Therefore,

the redeemed of the Lord shall return,

and come with singing unto Zion,

and everlasting joy shall be upon their head;

they shall obtain gladness and joy,

and sorrow and mourning shall flee away."

Isaiah 51: 11

 I use the bottom of cruet which belonged to

my husband's Aunt Rachel Shoup

When I think of Sugar Cookies, this is the recipe that comes to mind.  I, personally, don't really like the traditional sugar cookies that need to be cut out and frosted.  I also don't really like to make cookies, so I double the recipe when I do.  The boys have been having these in their lunches and, in typical boy-fashion, have been trading them for chips (which we rarely have).  My boys told me one classmate liked these so well he was asking if they'd have the cookies in their lunches the rest of the week, and if he could trade then, too!

From Seasoned With Love, page 253.

Summer Lunch Program >> Chicken & Rice Chipotle Burritos

Summer Lunch Program

a semi-sporadic series

with

fun lunchtime recipes

Just In Time For Summer Vacation

  

Chicken & Rice Chipotle Burritos

  

1  family-pack  Chicken Thighs (about 8-10)

Seasoned Salt

Black Pepper

1  Cup  Rice

2  Cups  Water

1  Cup  Fresh Salsa (not canned)

1-2  Tablespoons  Chipotle Chili en Adobo puree

2  14-oz.  Pinto Beans, drained and rinsed

1/3  Cup  Chopped Fresh Cilantro, optional

40  8-inch  Flour Tortillas

2  Cups  Mexican Cheese Blend, approximately

1  Cup  Sour Cream, approximately

Sprinkle Chicken Thighs with Seasoned Salt and Black Pepper, roast skin side up on a rimmed baking sheet at 350* for 35 minutes.  Cool, remove skin, fat, and bones and chop meat into bite-sized pieces.

While the Chicken is cooking, bring Rice and Water to a boil in a medium saucepan, reduce heat to low and cover; cook 20 minutes.

In a large skillet, combine the cooked Rice, Fresh Salsa, Chipotle puree, Pinto Beans, and Cilantro; cook over medium-high heat until most of the Salsa juice is absorbed into Rice.  Stir in Chicken.

Spread each Tortilla with Sour Cream; top with 1/4- to 1/3-Cup Chicken-Rice mixture and Mexican Cheese.  Fold up Burritos, wrap in foil and freeze.  Makes about 40 Burritos.

To Serve:  Let thaw in lunchbox for a Little One's lunch, heat in microwave for about 1-1/2 minutes for a quick lunch, or thaw, place on rimmed baking sheet and bake at 350* for 15-18 minutes for an emergency supper.

"...giving all diligence,

add to your faith virtue;

and to virtue, knowledge;

And to knowledge, self-control;

and to self-control, patience;

and to patience, godliness;

And to godliness, brotherly kindness;

and to brotherly kindness, love.

    For if these things be in you,

and abound,

they make you that ye

shall neither be barren nor unfruitful

in the knowledge of

our Lord Jesus Christ."        

  II Peter 1: 5-8

  

I think it's wishful thinking for Summer Vacation which has prompted this post.  The children are getting tired of Quick & Easy Sandwiches for the Freezer, and I'm getting weary of the getting-to-the-end-of-the-year school projects and homework. 

Which is all translating to a trying to cram knowledge into young heads, a serious lack of patience on my part and a lack of brotherly love on the children's parts.

Which means that love hasn't been abounding like it should.

Which is scary!

Which means a continual plea to the Savior for forgiveness and wisdom.

Which brings cleansing, rest, and peace:

 "Come unto me,

all ye that labor and are heavy laden,

and I will give you rest.

Take my yoke upon you, and learn of me;

for I am meek and lowly in heart,

and ye shall find rest unto your souls.

For my yoke is easy,

and my burden is light."

Matthew 11: 28-30