Wednesday, December 14, 2011

Grandma Kathy's Lion House Rolls

2 Tablespoons yeast
2 cups warm water
1/3 Cup sugar
1/3 cup shortening, margarine or butter
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
melted butter or margarine

Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed. Turn onto a lightly floured surface and kneed until smooth and elastic.

Place in greased bowl; cover and rise until double in bulk. Punch down, divide into thirds. Roll out one third of dough into a circle; cut into 12 pie shaped pieces. Starting at wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise until double. Bake at 400 degrees for 15 minutes.

*Do you have a bread mixer (like a kitchen aid?) I would recommend using one. When I do it I use my kitchen aid and I don't knead the bread. I just let it rise in the mixer, then punch it down with the mixer. Less mess, less muscle involvement.

Saturday, October 22, 2011

Perfect Steel-Cut Oats (Oat Groats)

Perfect Steel-Cut Oats
serves 2-4, depending on how hungry you are!

3 cups water
1 cup steel-cut oats
pinch of salt

Bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce to medium-low heat.

Let the oats simmer with the lid slightly ajar, stirring frequently until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Stir in extras like milk, sweeteners, nuts, and fruit off the heat in individual bowls. Leftovers keep for one week.