cinnamon rolls,/dinner rolls,

1/2 c. lukewarm water
2 tbsp of yeast2 eggs,
1/3 c. shortening,
1/2 c. sugar,
1 1/2 tsp. salt,
1 c. milk.
1/2 c. water.
5 1/2 c. flour

Put yeast and lukewarm water in small bowl and set aside to dissolve.

Beat eggs, shortening, sugar and salt together in large bowl.

Scald (bring to a boil) milk and 1/2 cup water and pour over egg mixture.

Add 3 cups flour and beat, add yeast, then the other 2 1/2 cups flour.

Mix together, pour onto countertop and knead, then "spank". Let rise until dough reaches top of bowl.

FOR DINNER ROLLS: Take 1/2 of dough from above. Roll into 3 inch balls and roll inward until dough is smooth. Dip each roll in melted butter and turn butter side up in baking pan greased with butter. Let rise. Bake at 400 degrees for 10 to 15 minutes.

CINNAMON ROLLS: Take other 1/2 of dough and roll out until fairly thin. Spread with melted butter. Top with 1/4 inch layer of brown sugar and a layer of cinnamon. Sprinkle with water. Roll this up and cut in 3/4 inch pieces and put in buttered pan, cut side up. Sprinkle lightly with water and let rise. Bake at 400 degrees for 15 minutes.

Comments

Carol said…

I'll have one please... do you deliver ?

06 May, 2007

PEI DANCER said…

This comment has been removed by the author.

01 June, 2007

PEI DANCER said…

Yes I'm with Carol
I'll have a dozen of Rolls and a dozen of Cinnamon Rolls.PLEASE AUNTIE!!!! (HEHE)
GREAT BLOG GREAT Recipes .
Keep up the Great Work

01 June, 2007

Mustard Pickles

Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...

TRADITIONAL SCOTCH COOKIES

TRADITIONAL SCOTCH COOKIES 1/2 cup cornstarch. 1 cup flour. 1/2 cup icing sugar. 3/4 cup butter, softened. Sift together cornstarch, icing sugar and flour. With large spoon, thoroughly blend in butter. Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle. Roll dough to 1/4 inch thickness; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or Icing, if desired. Bake in 300°F (150°C) oven 10-15 minutes or until edges are lightly browned. Remove and cool completely on wire rack. Store in tightly covered container. Yield: About 2 dozen cookies.

Butter Tarts

Butter Tart Filling:Use your favourite pastry recipe for the shells or cheat like I do and buy the frozen tart shells 1-cup packed brown sugar 1/2-cup corn syrup 6-tbsp butter 2-beaten eggs 2-tsp vanilla 1/4-tsp salt 2-tsp vinegar 1-cup raisins Combine brown sugar, corn syrup, and butterAdd eggs, vanilla, salt, vinegar, and raisinsMix well Fill the pastry shells no more than 2/3 full Bake at 425* for 15-20 minutes

Island Kitchen Party

Search This Blog