Ann Dibb's Easy Ice Box Rolls

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.

Cranberry Salsa

1 12 oz. pkg. Fresh Cranberries
¾ cup Sugar
1 medium Jalepeno, seeded
1 Green Onion
1-2 Tbs. fresh Cilantro
¼ tsp. Cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend. Serve with cream, tortilla chips or crackers. Also great with beef, pork or poultry.

Makes 3 cups.

Hummingbird Cake

Cake
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 large eggs, beaten slightly
¾ c. vegetable oil
1 c. chopped pecans
2-4 large ripe bananas (2 cups)
1 can (8 oz.) crushed pineapple (undrained)
1 ½ tsp. vanilla extract

Frosting
1 package (8 oz) cream cheese, softened
½ c. unsalted butter, softened
1 box ( 16 oz) confectioners’ sugar
Dash of salt
1 tsp. vanilla extract

For the Cake:
Heat oven to 350 degrees. Butter and flour two 9 inch cake pans. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cook on wire rack for 15 minutes. Turn out and cool completely.

For the Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners’ sugar. Beat in vanilla. Place one cake layer on a serving plate. Spread about 1 c. frosting over top. Place a second later on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.

Recipes from Susan Tanner

Whole Wheat Bread
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth

Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).

Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).

Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour

Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.

Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate

Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.

Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary

Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.

Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional

Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.

Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla

Strawberry Asparagus Salad with Raspberry Vinagrette

Strawberry Asparagus Salad
Blanch desired amount of asparagus (only for about a minute).
Place in ice bath. Cut on diagonal and refrigerate.
Cut desired amount of strawberries on the round (not lengthwise).
Layer strawberries and asparagus in bowl. Sprinkle generously with feta cheese and sugared pine nuts.

To sugar pine nuts: cook pine nuts on stove with 2 T. sugar.
Just before serving sprinkle with raspberry vinaigrette or citrus dressing. Sprinkle each serving with salt before eating.

Raspberry Vinagrette
Blend:
1 ½ c. Girard’s Raspberry Vinaigrette
1 c. white vinegar
½ c. red onion (about 1 quarter of a small red onion)
1 ½ t. dry mustard
3 shakes lemon pepper (about a teaspoon)
½ c. sugar
½ c. honey
2 t. poppy seed

Mix ingredients in a blender. After a couple of minutes when mixture is frothy, add ½ c. light olive oil.

Fresh Peach Ice Cream

2 ¼ c. sugar
6 T. lemon juice
7 T. orange juice concentrate
1 pt. heavy cream
1 can (14 oz) sweetened condensed milk (not evaporated)
1 t. vanilla
½ tsp. almond flavoring
2 c. fresh peaches, blended smooth (fresh, frozen works)

In a large bowl, combine sugar, lemon juice, orange juice, heavy cream, sweetened condensed milk, vanilla, almond flavoring and peaches. Pour mixture into freezer tub and add milk to within 2/3 full. Freeze according to manufacturer’s directions. Makes 4 quarts.

Fern's Christmas Ribbon Salad

Serves 12-15

1 3 oz. cherry Jell-O
1 3 oz. lime Jell-O
1 3 oz. lemon Jell-O
3 c. boiling water (1 c. for each flavor of Jell-O
1 ½ c. cold water (divided)
1 c. marshmallows
2 3 oz. cream cheese (Mom uses 1 8 oz.)
½ c. mayonnaise
1 c. whipping cream (whipped)
1 20 oz. can crushed pineapple (drain ½ of the juice off)

Dissolve gelatin separately, using 1 c. boiling water for each. Stir marshmallows into the lemon Jell-O. Set aside.
Add ¾ c. cold water to lime Jell-O. Pour lime Jell-O into 13x9x2 inch pan. Chill until set, but not firm.
Add ¾ c. cold water to cherry Jell-O. Set aside at room temperature.
Beat cream cheese. Add to lemon Jell-O mixture and beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and pineapple. Chill until thick. Spoon gently over lime Jell-O. Chill until set, but not firm.
Chill cherry Jell-O until slightly thickened. Pour over lemon Jell-O. Chill until firm.