Tuesday, June 30, 2009

Cinnamon Rolls Recipe

CINNAMON ROLLS
Cinnamon Rolls
  • 2 pkgs. yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 tsp. salt
  • 4 1/2 cups flour
Dissolve yeast in warm water in large non-metal bowl. Add milk, sugar, ½ cup butter, salt and 2 cups flour. Stir well. Add remaining flour and knead slightly, forming a ball.

Grease large non-metal bowl. Put dough in bowl, then turn over so side with grease is now up. Cover loosely with plastic wrap, or a dish towel, and put in a warm place until doubled, about 1 ½ hours.
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 2 tsp. cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisings (optional)
After dough has risen, roll dough out to 12”x18” rectangle. Spread with ¼ cup melted butter. Stir together ¼ cup sugar and 2 tsp. cinnamon and sprinkle over melted butter. Sprinkle with walnuts and raisins if desired. Roll up lengthwise. Cut into 12 pieces. Place in greased 9x13” baking pan. Cover loosely with plastic wrap or dish towel and place in a warm place for 30 minutes.

Preheat oven to 350° and bake for 30 minutes, or until golden on tops and edges. Let cool slightly, then drizzle with icing.
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 3-4 Tbsp. milk
Mix together powdered sugar, vanilla extract, and enough milk to make icing thin enough to drizzle over rolls.
Serve warm with butter.
Makes 12 rolls
Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

Monday, June 22, 2009

Frog Eye Salad (Pasta Salad) Recipe

FROG EYE SALAD
(Pasta Fruit Salad)
  • 2 (20-oz) cans pineapple tidbits, drained (reserve juice)
  • 1 (20-oz) can crushed pineapple, drained (reserve juice)
  • 3 (11-oz) cans mandarin oranges, drained (discard juice)
  • 1 3/4 cups reserved pineapple juice
  • 1 cup sugar
  • 2 Tbsp flour
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1 Tbsp lemon juice
  • 1 (16-oz) box Acini de Pepe pasta
  • 1 cup heavy whipping cream
  • 1 cup mini marshmallows
  • 1 cup shredded coconut

In a medium saucepan combine flour, sugar and salt. Stir in 1 3/4 cups reserved pineapple juice, and eggs. Cook over medium heat, stirring frequently, until thickened. Add the lemon juice and set aside to cool.

Cook pasta according to the package directions. Drain and rinse with cold water. Pour into large bowl. Add pineapple and oranges. Add cooled sauce, marshmallows, and coconut.

Whip cream and fold into pasta mixture. Chill until ready to serve.

Serves 24.

This is a wonderful dish for a large crowd, and always a huge hit. Perfect for potlucks or family BBQ's!

Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

Tuesday, June 16, 2009

Cooking with Kids

Last week my 12 year old niece came to visit from Arizona. Before she came I asked her what she'd like to do while she was here, and she wanted to do a lot of cooking. I went and bought her a cookbook that she could take home with her and reference the recipes. Went to Barnes & Noble and found a great starter cookbook called "Anyone Can Cook". It was perfect for her, with very basic instructions, "how to" pictures for the recipes, and even a "Ask Mom for Help" instruction if necessary. But the recipes were modern and actually very good. So, we decided we'd cook a few things every day, and here are some of the things we cooked, with a recipe for her favorite... Fettuccine Alfredo.

Foods we cooked:
  • Mini Cheddar Loaves
  • Creamy Hash Browns
  • Green Beans
  • Feta, Artichoke & Sun Dried Tomato Stuffed Hamburgers
  • Bacon & Sun Dried Tomato Macaroni Salad
  • Baked Beans
  • Chili Rellenos with Red Chili
  • Sopapillas
  • Spanish Rice
  • Puppy Chow
  • Snickerdoodles
  • Fettuccine Alfredo
  • Strawberry Salad with homemade Raspberry Vinaigrette
  • Garlic Bread
  • Lingonberry French Toast
  • Blueberry Blue Corn Pancakes with Orange Honey Butter
  • Strawberry Buttermilk Pancakes
  • Scrambled Eggs Benedict in Puffed Pastry Shells

Wow! Didn't realize we'd made so many things while she was here! I think were some others too, but I can't remember. Anyway, here's her favorite meal:

FETTUCCINE ALFREDO

  • 8 ounces dried fettuccine
  • 2 Tbsp. butter
  • 1 cup whipping cream
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese (we used an Italian 4-cheese blend instead)
  • additional grated Parmesan cheese for topping
  • chopped fresh parsley for garnish

Cook fettuccine according to package directions.

Meanwhile, for sauce, in a 3-quart saucepan melt butter. Add cream, salt, and pepper to saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until mixture begins to thicken, stirring frequently. Remove saucepan from heat; stir in the 1/2 cup Parmesan cheese. Drain fettuccine; add to hot sauce. Toss to coat. Transfer to a warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese and chopped fresh parsley.

Serves 4.

Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

Thursday, June 11, 2009

Sausage Egg Frittata Recipe

SAUSAGE EGG FRITTATA
  • 1 (32-oz) bag frozen O'Brien Potatoes
  • 1 (1-lb) roll sage flavored bulk sausage, cooked, drained & crumbled
  • 10 hard boiled eggs, chopped
  • 1 (10 3/4-oz) can cream of mushroom soup
  • 2/3 cup milk
  • 1/2 tsp. ground pepper
  • 2 cups Colby-Jack cheese, shredded
  • 8 tomato slices
  • 3 green onions, chopped

Preheat oven to 350 degrees. Spray 8 (16-oz) ramekins, or 9x13-inch casserole dish with non stock cooking spray. Layer potatoes, sausage, and eggs. Combine soup and milk, and pour over eggs. Sprinkle tops with cheese, then green onions. Bake for 45-55 minutes, until hot and bubbly. At serving time, garnish with tomato slices and green onions.

Makes 8 servings.

Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

Wednesday, June 3, 2009

Strawberry Shortcake Recipe

STRAWBERRY SHORTCAKE
  • 2 quarts strawberries, sliced
  • 1 cup sugar
  • 1/3 cup shortening
  • 2 cups flour
  • 2 Tbsp. sugar
  • 3 Tbsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. freshly grated orange peel
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1 Tbsp. milk
  • 1/2 Tbsp. vanilla sugar (or granulated sugar)
  • 1-2 Tbsp. Grand Marnier (optional)
  • 3/4 cup heavy cream
  • 2 Tbsp. powdered sugar

Mix strawberries and 1 cup sugar. Let stand 1 hour, stirring occasionally.

Preheat oven to 450°.

In a large mixing bowl combine flour, 2 tablespoons sugar, the baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in orange peel. Stir in 1/2 cup milk and orange juice just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Brush tops with milk and sprinkle with sugar. Bake 10 to 12 minutes or until golden brown.

Whip cream with powdered sugar. Split shortcakes crosswise while hot. Open up and brush insides with Grand Marnier, if desired. Fill with strawberries and whipped cream.

Serves 6.

Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.