Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

Gifts in a Jar - Ranch Dressing or Dip Mix
Posted by: “KittyHawk”

Ranch Dressing and Dip Mix

Use this recipe for three different things: dressing for salad, dip for
fresh vegetables, or topping for baked potatoes.

1 1/2 Tablespoon dried parsley
1 1/2 tsp dried chives
3/4 tsp dried tarragon
1 1/2 tsp lemon pepper
1 Tablespoon salt
3/4 tsp oregano
1 1/2 tsp garlic powder

Directions for Jar:

In medium bowl, combine all the ingredients. Store in an airtight
container, or small jar.

Attach to Jar:

Ranch Dressing

1/2 cup buttermilk
1/2 cup mayonnaise
1 Tablespoon Ranch Dressing and Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing
and dip mix. Refrigerate for one hour before serving.

Makes 1 cup

Ranch Dip

2 Tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise
1 cup sour cream

Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a
topping for baked potatoes.

Makes 2 cups

Posted by: “KittyHawk”

I usually just make regular chili for my hotdogs but here is a recipe
for the Coney Island Hotdog Sauce.

You would leave a 1” headspace and process pints for 75 minutes and
quarts for 90 minutes. I would cut the cooking time down to and hour and
a half then process it. If you want a nice fine rextuyre to the
hamburger I usually cook the ground beef then drain let cool till I can
handle it then I rub the cooked ground meat through my hands to make it
fine.

Coney Island Hot Dog Sauce

Hot dogs covered with a tangy meat sauce were originally sold by food
vendors at New York’s famous Coney Island Amusement Park.
Here’s a recipe for this tasty hot dog topping.

1 1/2 lb lean ground beef
1 large onion - finely chopped
32 oz tomato puree
2 tsp prepared yellow mustard (such as French’s)
1 cup light brown sugar
2 Tbsp apple cider vinegar
1 1/2 tsp chili powder
1 tsp celery seed
2 tsp salt
1/2 tsp black pepper

In a large skillet, very lightly brown the ground beef and chopped onion.
Break up the ground beef as finely as possible. Drain off the fat and set
aside. In a large saucepan, mix all the remaining ingredients together.
Cook over medium low heat for about 10 to 15 minutes, stirring
occasionally.
Stir in the ground beef & onions. Simmer for 2 to 2 1/2 hours, stirring
occasionally. Or, place the sauce in a crockpot, set on low, and cook for
about 2 to 2 1/2 hours.

Gluten Free Wheat Free Pizza Crust (ABM)
Posted by: “KittyHawk”

Gluten Free Wheat Free Pizza Crust

For the dough

4 tsp yeast
2 cups white rice flour
1/2 cup potato starch
1/2 cup corn starch
1 Tbsp xanthum gum (optional)
1 Tbsp sugar
1 tsp salt
1 egg, slightly beaten
2 Tbsp olive oil
1 1/3 cup warm water or milk

Place all ingredients in the baking chamber in order recommended by the
manufacturer. Set to dough cycle and start.

To finish pizza:

At the end of the dough cycle, preheat oven to 425 degrees F. with the
rack on the lowest position. Oil or spray 2 pizza pans. Oil one side of
each of two 14” pieces of plastic wrap. Divide dough in half and
sandwich one piece between the 2 oiled sides of the pieces of plastic
wrap. Roll the dough out to a 12” circle about 1/4” thick. Remove the
plastic wrap and place the rolled out dough on one of the prepared pans.
Reuse the plastic wrap and repeat procedure with the other half of the
dough.

Roll the dough with sauce or topping of your choice and bake for 12 to
15 minutes, or until the edges are brown. Serve hot.

Stuffed Rosemary Focaccia
Posted by: “KittyHawk”

Stuffed Rosemary Focaccia

Just when you thought things couldn’t get better bread wise, along comes
a whole new concept: 2 layers if rosemary scented sough surrounding a
savory filling of oil cured olives, sun dried tomatoes and cream cheese
(or goat cheese if you wish). The cream cheese makes a smooth mild
filling while the goat cheese has an assertive flavor. Think if this as
a pizza with hidden filling.

The focaccia dough can be made up to 3 days ahead, placed in a large
plastic bag or in an oiled bowl and covered with plastic wrap and
refrigerated. Alternatively, the cooled bakes Foccacia can be wrapped in
plastic and frozen for 3 months. Defrost the wrapped focaccia at room
temperature then warm it in a 250 degrees F. oven for 15 minutes.

For the dough:

1 Tbsp yeast
3 cups all purpose flour
1 1/2 tsp salt
1 tsp coarsely ground black pepper
1 tsp dried rosemary or 1 Tbsp fresh rosemary leaves
1/4 cup olive oil
1 1/4 cup water

Place all ingredients into the baking chamber in order recommended by
the manufacturer. Set to dough cycle and start. Add just enough extra
water, if necessary, to make a soft, slightly tacky dough. When the
dough cycle has finished remove the dough to a lightly floured work
surface. Knead dough several times, adding just enough flour to keep it
from sticking to the surface. Cover it with a clean cloth while you make
the filling.

To finish the focaccia:

1/2 cup oil packed sun dried tomatoes, drained and cut into 1/2”pieces
1/2 cup black oil cured olives, pitted and cut in half
4 oz cream cheese or goat cheese
2 Tbsp oil from the tomatoes
coarse salt

Spray a 9 or 10” springform pan with nonstick vegetable spray or coat it
lightly with oil. Cut the dough in half and stretch or roll one half to
a 9 or 10” circle. Fit the circle into the bottom of the prepared pan.
Sprinkle the dough with the tomatoes, olives and finally pinches of the
cream cheese or crumbles of the goat cheese, leaving a 1” border of
dough around the circumference. Moisten the outer edge of the dough with
water.

Roll remaining dough out to a circle the same size as the other one and
place over the filling. Pinch the edges of the 2 pieces of dough to
close. Use the point of a knife and cut three 1/2” vent holes in the top
piece of dough. Cover the pan with a piece of plastic wrap and let sit
in a warm, draft free place to rise for 30 minutes, or until doubled in
bulk.

Preheat the oven to 475 degrees F. with the rack in the center position.
Just before you place the pam in the oven, press down lightly with your
fingertips to make indentations in the top of the dough. Drizzle on the
tomato oil and sprinkle with the salt. Bake for 20 to 25 minutes, or
until the top is golden brown. release the springform sides and allow
Focaccia to cool for 10 minutes before cutting. Serve hot or at room
temperature.

Serves: 8 to 10

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

Tasty Turnips
Posted by: “Shari

Tasty Turnips

4 strips bacon
2 cups diced white turnips
1 cup diced potatoes
3/4 tsp salt
1/8 tsp pepper
1/2 tsp sugar
1/4 cup cream
Fry bacon until crisp; chop and set aside. Combine vegetables, 1 tbsp
bacon drippings, seasonings and sugar; add water just to cover. Cook
until tender, then drain. Add cream; mash. Add chopped bacon; mix well.
Serve immediately. Makes 6 servings

submitted by Mrs Walter Sager
Orchard Park Grange, No 1335
Orchard Park, New York
National Grange
Bicentennial Year Cookbook (1976)

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2. Vegetables En Casserole
Posted by: “Shari

Vegetables En Casserole

1/2 tbsp corn syrup
2 tbsp vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced string beans
2 cups thinly sliced potatoes
1/2 tsp salt
dash of pepper
1 tbsp cornstarch
1 pint canned tomatoes
1/2 cup fine dry bread crumbs
1/4 cup grated cheese
Combine syrup and oil in frypan. Add onions; cook until yellowed. Add
celery, beans and potatoes. Stir in salt, pepper and cornstarch. Arrange
the onion mixture in layer in baking dish; add tomatoes. Add enough
water to barely cover vegetables. Combine crumbs and cheese; sprinkle
over casserole. Bake covered at 350 for 1 hour. Uncover and bake for 30
minutes longer.

submitted by Mrs Trula Baird
Muncey Grange, No 1204
National Grange
Bicentennial Year Cookbook (1976)

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3. Country White Bread
Posted by: “Sharon

Country White Bread

1 pound, 1 1/2 pound and 2 pound

This is a really nice bread that has great texture and flavor. It makes
nice toast. I used a 9x5 -inch pan and baked mine in the oven. I would use
the round shaping next time. The recipe is from Whole Grain Breads by
Machine or Hand by Beatrice Ojakangas.

SAMPLER LOAF:
2/3 cup water
3/4 teaspoon salt
2 teaspoons sugar
1/4 cup barley or oat flour
1 3/4 cups bread flour
1 teaspoon rapid-rising or active dry yeast

REGULAR LOAF
1 cup water
1 teaspoon salt
1 tablespoon sugar
1/3 cup barley or oat flour
2 2/3 cup bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

LARGE LOAF
1 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup barley or oat flour
3 1/2 cups bread flour
2 teaspoons rapid-rising or active dry yeast

To Mix the Dough by Hand: Heat the water until warm, between 105° to 115°
F.; pour it into a large, warmed bowl and add the yeast. Let stand 5
minutes until the yeast begins to bubble. Stir in the salt, sugar, barley
flour, and half of the bread flour. Beat until smooth. Cover and let stand
15 minutes. Slowly add the remaining bread flour and beat until a soft
dough forms. Turn the dough out onto a very lightly floured board and
knead, adding flour if necessary, until smooth and springy, about 5 minutes.
Wash the bowl and grease it; place the dough back in the bowl and turn it
over to grease the top. Cover; let rise until doubled, about 1 hour.

To Mix the dough With a Heavy-Duty Mixer: Heat the water until warm,
between 105° to 115° F; pour it into the warmed mixing bowl and add the
yeast. Let stand 5 minutes until the yeast begins to bubble. Add the salt,
sugar, barley flour, and half of the bread flour. Beat until smooth. Cover
and let stand 15 minutes. Slowly add the remaining bread flour and beat
until a soft dough forms. Knead the dough in the mixer with the dough hook,
on medium to high speed, adding flour as necessary, until the dough pulls
away from the sides of the bowl and is smooth and springy but still soft to
the touch. Remove the dough hook, cover the bowl and let the dough rise
until doubled, about 1 hour.

To Mix the Dough in the Bread Machine: Pour the water (at room temperature)
into the pan. Add the remaining ingredients in the order listed. Make an
indentation in the dry ingredients and add the yeast. Select Dough and
press Start. If the dough is wet and sticky, add more flour, 1 tablespoon
at a time, until the dough is smooth yet soft to the touch. If the dough is
not soft to the touch but is very firm, add 1 teaspoon water at a time,
until the dough is smooth yet soft to the touch. The machine will stop when
the dough is ready to shape and bake.

To Mix and Bake the Bread in the Bread Machine: Follow the same
instructions for Mixing Dough in the Bread Machine. Select the Basic cycle,
set the crust on Medium and press Start. Make any necessary adjustment to
the dough after about 10 minutes of kneading.

To Shape and Bake in the Oven: Lightly grease a baking sheet or cover it
with parchment paper. Turn the dough out onto a lightly floured board or
lightly oiled surface., Punch the dough down and shape it into a round
loaf, dusting it on all sides with flour. Place the loaf, with the smooth
side up, onto a baking sheet. Cover and let rise in a warm place until
almost doubled, 45 minutes. Preheat the oven to 375°. Using a sharp knife
or razor, slash a 3-inch circle on the very top of the loaf. Bake 30 to 35
minutes, until the loaf is golden. Remove from the pan and cool on a wire
rack.

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4a. Re: Beef Pies
Posted by: KS tabby

Beef Pies

1 pound lean ground beef

1 onion, chopped

1/4 cup green pepper, chopped

2 8 ounce packages refrigerator biscuits

1 8 ounce can tomato sauce

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Separate biscuits; then pat each on floured surface to 5 inch circles.

Lightly brown all ingredients except biscuits, in a skillet. Pour off
fat, add to the skillet and stir.

Place heaping portion of meat mixture
on each biscuit circle. Fold in half and seal edges with a fork. Deep
fry until golden brown in 2 inches of oil at 375F. Drain on paper
towels.

Makes 10.

http://groups.yahoo.com/group/RecipesLostandFound/

Finnish Wheat Rolls
Posted by: “Beth

Finnish Wheat Rolls
Best of Country Breads

When I came to the United States from Finland for college, I missed the
breads from back home. So I came up with this recipe to recapture those
fabulous flavors.

SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 25 min.

Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/4 cup dried parsley flakes
1 tablespoon dried rosemary, crushed
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried thyme
2-3/4 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Additional melted butter

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the butter,
parsley, rosemary, salt, sage, thyme and whole wheat flour. Beat until
smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into
24 pieces. Shape each into a ball. Place 2 in. apart on greased baking
sheets. Cover and let rise in a warm place until doubled, about 30
minutes.
Brush with additional melted butter. Bake at 425° for 25-30
minutes or until golden brown. Remove from pans to wire racks. Serve
warm. Yield: 2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 172 Fat: 8 g Saturated Fat: 5 g
Cholesterol: 20 mg Sodium: 276 mg Carbohydrate: 22 g Fiber: 2 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Finnish-Wheat-Rolls

Freckled Butterhorn Rolls
Taste of Home’s Holiday & Celebrations Cookbook

From the time they were old enough to talk, my two kids told me these
rolls looked like they had freckles. The name stuck.

SERVINGS: 48
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 Min. + rising Bake: 15 min.

Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
1 cup butter, softened
1 cup sugar
4 eggs
2 teaspoons salt
7 to 8 cups bread flour
1/2 cup toasted wheat germ

Directions:
In a large bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt
and 4 cups flour. Beat until smooth. Stir in wheat germ and enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8
minutes. Place in a greased bowl; turn once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface, divide into
four portions. Roll each into a 12-in. circle; cut each circle into 12
wedges. Roll up wedges from the wide end and place pointed end down 2
in. apart on greased baking sheets. Curve ends to form a crescent shape.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 12 minutes or until light golden brown. Remove
from pans to wire racks. Yield: 4 dozen.

Nutrition Facts
One serving: (1 each) Calories: 125 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 29 mg Sodium: 147 mg Carbohydrate: 18 g Fiber: 1 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Freckled-Butterhorn-Rolls

Freeze-and-Bake Rolls
Posted by: “Beth

Freeze-and-Bake Rolls
Country Woman

Almost any occasion’s right for these handy rolls—I keep them in the
freezer for Sunday meals and for company (they have never failed to
taste fresh), and I’ve served them for everything from baptisms to
family dinners. My husband and I have three children, ranging in age
from 8 to 4.

SERVINGS: 48
CATEGORY: Low Fat
METHOD: Freezer
TIME: Prep: 30 min. + rising Bake: 15 min. + freezing

Ingredients:
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted

Directions:
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar;
let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir
in enough flour to form a stiff dough.
Turn out onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into
four portions. Cover three portions with plastic wrap. Divide one
portion into 12 balls. To form knots, roll each ball into a 10-in. rope;
tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with
melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze
for later use, partially bake at 300° for 15 minutes. Allow to cool;
freeze. Reheat frozen rolls at 375° for 12-15 minutes or until
browned. Yield: 4 dozen.

Nutrition Facts
One serving: (one roll, prepared with skim milk) Calories: 120 Fat: 1 g
Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Carbohydrate: 24 g
Fiber: 0 g Protein: 3 g

http://www.tasteofhome.com/Recipes/Freeze-and-Bake-Rolls

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________________________________________________________________________
4. Freezer Crescent Rolls
Posted by: “Beth

Freezer Crescent Rolls
Taste of Home

Bake up sweet convenience with this freezer-friendly dough from Kristine
Buck of Payson, Utah. “This recipe was handed down to me from my
aunt, an awesome cook!” says Kristine. “I love having homemade
rolls available anytime I want...especially during the holidays.”

SERVINGS: 32
CATEGORY: Low Fat
METHOD: Freezer
TIME: Prep: 30 min. + freezing Bake: 15 min.

Ingredients:
3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions:
In a large bowl, dissolve yeast in warm water. Add the butter, milk
powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until
smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8-10 times. Divide dough
in half. Roll each portion into a 12-in. circle; cut each circle into 16
wedges. Roll up wedges from the wide ends and place point side down 2
in. apart on waxed paper-lined baking sheets. Curve ends to form
crescents.
Cover and freeze. When firm, transfer to a large resealable plastic
freezer bag. Freeze for up to 4 weeks.
To use frozen rolls: Arrange frozen rolls 2 in. apart on baking
sheets coated with cooking spray. Cover and thaw in the refrigerator
overnight.
Let rise in a warm place for 1 hour or until doubled. Bake at
350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32
rolls.

Nutrition Facts
One serving: 1 roll Calories: 141 Fat: 3 g Saturated Fat: 2 g
Cholesterol: 21 mg Sodium: 160 mg Carbohydrate: 23 g Fiber: 1 g Protein:
4 g Diabetic Exchange: 1-1/2 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Freezer-Crescent-Rolls

French Crescent Rolls
Country Woman

Meet the Cook: Whenever we have rolls and coffee after church, these
come along with me. Here on the high plains, we’ve been raising cattle,
wheat and daughters for 30 years. Our two oldest are grown, and our
youngest just began college. -Betty Ann Wolery, Joplin, Montana

SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 10 min. + chilling

Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1 egg
2 tablespoons sugar
1 tablespoon shortening
1 teaspoon salt
2-1/2 cups all-purpose flour
3 tablespoons butter, softened, divided
ICING:
1-1/2 cups confectioners’ sugar
2 tablespoons milk
3 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg,
sugar, shortening and salt; mix well. Add flour; mix until smooth. Place
in a greased bowl, turning once to grease top. Cover and refrigerate for
at least 1 hour.
Turn dough on a floured surface, roll dough to 1/4-in. thickness.
Spread with 1 tablespoon softened butter. Fold corners to the middle and
then fold in half. Wrap dough in waxed paper; chill for 30 minutes.
Repeat rolling, buttering, folding and chilling steps twice.
Turn dough onto a floured surface, divide dough in half. On a
floured surface, roll each into an 11-in. circle, 1/8 in. thick. Cut
each circle into eight wedges; roll up from wide edge to tip of dough
and pinch to seal. Place rolls, tip down, on greased baking sheets and
curve to form crescent. Cover and let rise in a warm place until
doubled, about 30 minutes.
Bake at 400° for 10 minutes or until lightly browned. For icing,
combine sugar, milk, butter and extracts; spread over warm rolls.
Sprinkle with nuts. Yield: 16 rolls.

Nutrition Facts
One serving: (1 each) Calories: 204 Fat: 8 g Saturated Fat: 3 g
Cholesterol: 27 mg Sodium: 202 mg Carbohydrate: 29 g Fiber: 1 g Protein:
4 g

http://www.tasteofhome.com/Recipes/French-Crescent-Rolls

Frosted Cinnamon Rolls
Quick Cooking

These pretty cinnamon rolls are absolutely marvelous and taste just like
the ones sold at the mall. Topped with a sweet cream cheese frosting,
they’re best served warm with steaming cups of coffee. Or reheat
leftover rolls in the microwave and enjoy anytime of day. -Velma Horton,
LaGrange, California

SERVINGS: 21
CATEGORY: Dessert
METHOD: Bread Machine
TIME: Prep: 35 min. + rising Bake: 20 min.

Ingredients:
1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners’ sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla extract

Directions:
In bread machine pan, place first nine ingredients in order suggested by
manufacture. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto lightly floured surface.
Roll into a 17-in. x 10-in. rectangle. Spread with butter; sprinkle with
brown sugar and cinnamon. Roll up, jelly-roll style, starting from a
long side; pinch seam to seal. Cut into 21 slices.
Place 12 slices, cut side down, in a greased 13-in. x 9-in. baking
pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a
warm place until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on
wire racks for 5 minutes. In a mixing bowl, beat frosting ingredients.
Remove to wire racks to cool. Frost warm rolls. Store in refrigerator.
Yield: 21 rolls.

Comments
Re: Frosted Cinnamon Rolls
i also have used this recipe with all purpose flour in a bread machine
and it turns out every time. It is amazing, rich, and delicious!!! These
are our favorite cinnamon rolls. Yum

http://www.tasteofhome.com/Recipes/Frosted-Cinnamon-Rolls

Frosted Cinnamon Rolls
Country Woman

SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, melted
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
CREAM CHEESE FROSTING:
1/2 cup butter, softened
1-1/2 cups confectioners’ sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:
In a large mixing bowl, dissolve yeast in warm milk. Add the sugar,
butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough
remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a floured surface; divide in half.
Roll each portion into an 11-in. x 8-in. rectangle; brush with butter.
Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in.
of edges. Roll up jelly-roll style, starting from a long side; pinch
seam to seal.
Cut each into eight slices. Place cut side down in two greased
13-in. x 9-in. baking pans. Cover and let rise until nearly doubled,
about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Cool in
pans on wire racks. In a small mixing bowl, combine frosting ingredients
until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls.

Nutrition Facts
One serving: (1 each) Calories: 364 Fat: 15 g Saturated Fat: 9 g
Cholesterol: 66 mg Sodium: 323 mg Carbohydrate: 53 g Fiber: 1 g Protein:
5 g

http://www.tasteofhome.com/Recipes/Frosted-Cinnamon-Rolls-2

Frozen Crescent Rolls
Country Extra

I’ve made lots of homemade bread, but this recipe is my favorite - and
my family’s favorite, too! I usually triple the recipe and make a batch
of dough ahead for holidays. I use this recipe to make cinnamon rolls,
too.

SERVINGS: 64
CATEGORY: Breads
METHOD: Freezer
TIME: Prep: 30 min. + rising Bake: 15 min. + freezing

Ingredients:
2 cups warm milk (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1 cup sugar
1 cup shortening
2 teaspoons salt
6 eggs, beaten
9 cups all-purpose flour, divided
1/2 cup butter, melted

Directions:
In a bowl, combine milk and yeast; stir until dissolved. In large mixing
bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half
the flour; then add milk mixture, mixing until flour is moistened. Add
remaining flour by hand.
Turn out dough onto floured surface. Knead until smooth and elastic,
about 6-8 minutes. Place dough in greased bowl; cover and let rise in
warm place until doubled, about 1-1/2 hours. Divide dough into four
parts. Roll each into a circle and brush with melted butter. Cut each
circle into 16 wedges. Roll each piece into a crescent, starting at wide
end. Place on baking sheet and freeze immediately.
When frozen, place in plastic freezer bags and seal. Store in the
freezer for up to 4 weeks. To bake, place on greased baking sheets and
cover; let rise until doubled, about 3-4 hours. Bake at 350° for
12-15 minutes. Yield: 64 rolls.

Nutrition Facts
One serving: (1 each) Calories: 128 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 25 mg Sodium: 98 mg Carbohydrate: 17 g Fiber: 0 g Protein:
3 g

http://www.tasteofhome.com/Recipes/Frozen-Crescent-Rolls

Fruit-Filled Windmill Rolls
Light & Tasty

These cute sweet rolls make lovely additions to brunch buffets as well
as creative cookie platters. Whether you dot them with apricot, cherry
or even raspberry spread, the scrumptious bites are sure to impress.
—Test Kitchen

SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.

Ingredients:
3 to 3-1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup fat-free milk
1/3 cup butter, softened
1/4 cup water
1 egg
1 egg white
1 tablespoon orange juice
1/2 teaspoon ground cinnamon
TOPPING:
1 egg white
1 tablespoon water
2 teaspoons sugar
1/2 cup each 100% apricot and cherry spreadable fruit

Directions:
In a large mixing bowl, combine 2 cups flour, 1/3 cup sugar, yeast and
salt. In a small saucepan, heat the milk, butter and water to
120°-130°. Add to dry ingredients; beat until moistened. Add egg
and egg white; beat on medium speed for 2 minutes. Stir in enough
remaining flour to form a soft dough. Turn onto a lightly floured
surface. Cover and let rest for 10 minutes.
Roll into a 12-in. square. Brush orange juice over dough. Combine
cinnamon and remaining sugar; sprinkle over dough. Cut into sixteen
3-in. squares.
To form windmills, diagonally cut dough from each corner to within
3/4 in. of the center. Fold every other point toward the center,
overlapping pieces. Place 3 in. apart on baking sheets coated with
cooking spray. Cover and let rise in a warm place until doubled, about
40 minutes.
Press center firmly to seal. Beat egg white and water; brush over
windmills. Sprinkle with sugar. Bake at 350° for 13-17 minutes or
until golden brown. Remove from pans to wire rack to cool slightly.
Spoon spreadable fruit into center of windmills. Serve warm. Yield: 16
rolls.

Nutrition Facts
One serving: 1 roll Calories: 196 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 24 mg Sodium: 128 mg Carbohydrate: 35 g Fiber: 1 g Protein:
4 g Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.

http://www.tasteofhome.com/Recipes/Fruit-Filled—Windmill-Rolls

Garden Crescent Rolls
Quick Cooking

“I adapted an old family recipe to take advantage of the handy roll
mixes that are available these days,” explains Dawn Conlan of
Woodbridge, Virgina. “These savory crescents are a must at holiday
get-togethers and special occasions.”

SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min. + cooling

Ingredients:
1 package (16 ounces) hot roll mix
1/2 cup warm tomato juice (120° to 130°)
1/2 cup warm water (120° to 130°)
1 egg, lightly beaten
3 tablespoons butter or margarine, melted, divide
1 tablespoon grated carrots
1 tablespoon minced celery
1 tablespoon grated onion
1 cup grated Parmesan cheese
1 teaspoon garlic powder

Directions:
In a bowl, combine roll mix and contents of yeast packet; mix well. Stir
in tomato juice, water, egg and 2 tablespoons of butter. Add carrot,
celery and onion; stir until dough pulls away from the sides of the
bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover
and let rest for 5 minutes.
Divide dough in half; roll each portion into a 12-in. circle. Brush
with remaining butter. Combine Parmesan cheese and garlic powder;
sprinkle over dough. Cut each circle into eight wedges; roll up wedges
from the wide end. Place, point side down, 2 in. apart on lightly
greased baking sheets.
Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Remove to wire
racks to cool. Yield: 16 rolls.

Nutrition Facts
One serving: (1 each) Calories: 153 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 23 mg Sodium: 336 mg Carbohydrate: 21 g Fiber: 1 g Protein:
5 g

http://www.tasteofhome.com/Recipes/Garden-Crescent-Rolls

Garlic Herb Rolls
Taste of Home

Baked in buttered muffin cups, these savory rolls are cute as a button.
“I like to serve them with spaghetti or a bowl of soup,” notes
field editor Virginia Lapierre from Greensboro Bend, Vermont.

SERVINGS: 6
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 10 min.

Ingredients:
1 teaspoon active dry yeast
1/4 teaspoon sugar
1/4 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 tablespoon butter, softened
3/4 teaspoon garlic powder
3/4 teaspoon grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions:
In a small mixing bowl, dissolve yeast and sugar in warm water. Beat in
the flour, oil and salt until smooth. Turn onto a heavily floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a
bowl coated with cooking spray, turning once to coat the top. Cover and
let rise in a warm place until doubled, about 30 minutes.
Grease six muffin cups with the butter. Combine garlic powder,
Parmesan cheese, oregano and basil; sprinkle into cups. Punch dough
down; divide into six portions. Shape each into a ball; place in
prepared cups, turning once to coat. Cover and let rise until doubled,
about 30 minutes.
Bake at 425° for 10-15 minutes or until golden brown. Remove from
pan to a wire rack. Serve warm. Yield: 6 servings.

Nutrition Facts
One serving: 1 roll Calories: 79 Fat: 3 g Saturated Fat: 1 g
Cholesterol: 5 mg Sodium: 122 mg Carbohydrate: 11 g Fiber: 1 g Protein:
2 g

http://www.tasteofhome.com/Recipes/Garlic-Herb-Rolls

Ginger Yeast Muffins
Taste of Home’s Holiday & Celebrations Cookbook

These feather-light muffins are loaded with the old-fashioned flavor of
ginger. They’re best enjoyed the same day they’re made. —Geneva
Wood, Granada, Minnesota

SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 cups all-purpose flour, divided
1 cup shortening
1-1/2 cups sugar
3 eggs
1/2 cup molasses
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup chopped walnuts

Directions:
In a small mixing bowl, dissolve yeast in warm water. Add 1-1/2 cups
flour; beat until smooth. Cover and let rise in a warm place for 30
minutes.
In another mixing bowl, cream shortening and sugar. Add eggs, one at
a time, beating well after each addition. Beat in molasses until smooth.
Add the yeast mixture. Combine cinnamon, salt, baking soda, ginger and
remaining flour; gradually add to egg mixture. Stir in nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
350° for 20-25 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 223 Fat: 10 g Saturated Fat: 2 g
Cholesterol: 27 mg Sodium: 136 mg Carbohydrate: 30 g Fiber: 1 g Protein:
3 g

http://www.tasteofhome.com/Recipes/Ginger-Yeast-Muffins

Gingerbread Cinnamon Rolls
Light & Tasty

Molasses and ginger make this cinnamon roll from Marilyn Stroud of
Larsen, Wisconsin an exceptional choice for holiday breakfasts. Your
family is sure to come running when they smell these treats fresh from
the oven!

SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 20 min.

Ingredients:
1 cup water (70° to 80°)
1/2 cup molasses
1 egg, beaten
2 tablespoons canola oil
2 tablespoons toasted wheat germ
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-3/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
FILLING:
2 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup raisins
1 teaspoon ground cinnamon
Confectioners’ sugar, optional

Directions:
In bread machine pan, place the first 12 ingredients in order suggested
by manufacturer. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle
is completed, turn dough onto a well-floured surface.
Roll into a 12-in. x 8-in. rectangle; spread with butter. Combine
the brown sugar, raisins and cinnamon; sprinkle over dough to within 1/2
in. of edges. Roll up jelly-roll style, starting with a long side; pinch
seam to seal. Cut into 12 slices.
Place cut side down in an 11-in. x 7-in. baking dish coated with
cooking spray. Cover and let rise until nearly doubled, about 40
minutes. Bake at 375° for 20-25 minutes or until golden brown. Dust
with confectioners’ sugar if desired. Yield: 1 dozen.

Nutrition Facts
One serving: 1 roll Calories: 261 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 23 mg Sodium: 181 mg Carbohydrate: 49 g Fiber: 2 g Protein:
5 g

http://www.tasteofhome.com/Recipes/Gingerbread-Cinnamon-Rolls

Glazed Crescent Rolls
Country Woman

“Squash is the ‘secret ingredient’ in these lovely golden rolls,”
confides Carole Burke of Waucoma, Iowa. “They have a light delicate
flavor and a tangy glaze.”

SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.

Ingredients:
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
5 tablespoons butter or margarine, softened, divided
1 cup mashed cooked acorn squash
1 egg
3 tablespoons sugar
1/4 teaspoon salt
5 cups all-purpose flour
GLAZE:
1 cup confectioners’ sugar
3 tablespoons tangerine or orange juice
1 tablespoon butter or margarine, softened
1 teaspoon grated tangerine or orange peel

Directions:
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Melt 3
tablespoons butter. Add melted butter, squash, egg, sugar, salt,
remaining water and 3 cups flour to yeast mixture; beat well. Stir in
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise until
doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into a 17-in.
circle; spread with remaining butter. Cut into 16 wedges. Roll up from
wide end and place, pointed end down, 2 in. apart on ungreased baking
sheets. Cover and let rise until doubled, about 20 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Remove from
pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
Yield: 16 rolls.

http://www.tasteofhome.com/Recipes/Glazed-Crescent-Rolls

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