In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, July 29, 2012

Cinnamon Pull-a-Part Rolls

Categories    : Breads        Breakfast Foods

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1        whole  recipe Pan Rolls -- FROZEN IN BALLS, DO NOT THAW

                  Cinnamon Sugar -- to taste

1/2         cup   butter -- melted

1           cup   chopped nuts -- optional 

Make the Pan Rolls per the recipe up to preparing for the second rise.  Instead of placing them in a pan place the balls on a cookie sheet and freeze immediately.   

Once frozen bag, label and return to freezer for future use for this recipe. 

In the bottom of either a 9 x 13 pan or a bundt pan place about 1/2 of the chopped nuts along with some cinnamon sugar and melted butter.  The amount is entirely up to you.  It just depends how much "goo" you want when the rolls are finished. 

Roll each ball in melted butter then in the cinnamon sugar and place in the baking pan with some space to allow for rising space. 

If you are using the bundt pan then you might want to add a little extra butter, cinnamon and chopped nuts to each layer. 

If you are using the 9 x 13 pan then dot the top with additional butter once all the balls are in the pan.  Sprinkle with additional cinnamon sugar and nuts.  

Set under a damp towel at room temperature to thaw and rise overnight. 

Pre-heat oven to 400 degrees. 

Bake the rolls for 20-22 minutes or until golden brown. 


  "Cooked in a 9 x 13 pan they are pull-a-parts in a bundt pan we call it Monkey bread"

T(overnight):  "10:00"

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Per Serving (excluding unknown items): 1689 Calories; 172g Fat (87.5% calories from fat); 25g Protein; 30g Carbohydrate; 14g Dietary Fiber; 248mg Cholesterol; 952mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 32 1/2 Fat.

Serving Ideas : Serve with lots of napkins, or wet cloths for the gooey goodness of these rolls.

NOTES : We love this "overnight" recipe for hot cinnamon bread for breakfast.

Pan Rolls

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       tbl           Active dry yeast -- OR 1 (1/4 oz) pkg.

1 1/2                   cups luke warm water

  2       whole         eggs  beaten

1/2       cup           vegetable oil -- OR melted margarine

  6       cups           Hot Roll Master Mix 

In a large bowl, dissolve yeast in water.  Whisk in eggs and oil. 

Add 5 c Hot Roll Mix and blend well.  Stir in additional mix until a soft dough is formed, but not too sticky.  Knead for 5 minutes until dough is smooth. 

Butter a bowl lightly, put in the dough ball, turn over to grease all sides.  Cover with a damp towel and let rise until double about 1 hour. 

Grease a 9 x 13 pan or 2 9 inch round pans.  Punch down dough.  Let rest 10 min. 

Divide into 24 to 30 equal segments and roll them into balls.  JP NOTE: AT THIS POINT THE BREAD DOUGH BALLS CANS BE FLASH FROZEN ON A COOKIE SHEET TO USE IN THE FUTURE IN ANY RECIPE YOU USE FROZEN BREAD DOUGH. Place in prepared pan(s).  Cover again and let rise until double in bulk. 

Preheat oven to 375.  Bake for 20-25 minutes until browned.  Brush tops with melted butter. 


  "You can make these as pan rolls or clover leaf rolls."

Yield:   "30 balls"

     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 6853 Calories; 246g Fat (32.7% calories from fat); 145g Protein; 996g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9230mg Sodium.  Exchanges: 65 1/2 Grain(Starch); 1/2 Lean Meat; 49 Fat.

Basic Pulled Pork

Preparation Time :0:05

Categories    : Pork

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------

                        Pork loin -- Or Pork roast OR other large chunk of pork

                        All American Dry Rub Master Mix

Rub all sides of the pork with the dry rub.

Place in an oven proof pan with a lid, fat side up.  Cook at 350 for 2 hours in conventional oven or approximately 4 hours in a 250 or above solar oven.  Until fork pull apart tender.


  "Slow cooked and delicious."

Start to Finish Time:  "2:00"

T(In 250 degree solar oven):  "4:00"

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Serving Ideas : Use two forks to pull the meat apart and serve either as a main meat in a meal, or on a bun with bbq sauce.

All American Dry Rub Master Mix

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       cup           Kosher salt

  1       cup           paprika

  2       teaspoons     cayenne pepper

  1 1/3   cups          firmly packed brown sugar

  1/4     cup           granulated garlic

  1/4     cup           granulated onion

  8       teaspoons     celery salt 

Using a whisk mix all the ingredients together well. 

Store in an airtight container in a cool dark place. 


As  a dry rub simply sprinkle on each side of the meat and rub into the meat.   

As a marinade: combine 2 tablespoons of rub with 1/2 c olive oil and 1/4 c white wine vinegar.  Mix well then marinade the meat as normal. 

  "I use this on all different types of meats either as a dry rub or a marinade whenever I am cooking in the oven, solar oven or on the charcoal grill."

Yield: "4 cups"

Start to Finish Time: "0:05

Per Serving (excluding unknown items): 1593 Calories; 18g Fat (9.3% calories from fat); 25g Protein; 378g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 103074mg Sodium.  Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat; 19 Other Carbohydrates. 

NOTES : I make the marinade up in this large batch for convenience sake.  I want it on hand at all times.

Tuesday, July 10, 2012

Week #3 Basic Cake Donuts

Serving Size  : 12    Preparation Time :0:10

Categories    : Breads, Breakfast Foods

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  2       cups         flour, all-purpose

 3/4      cup           sugar

  2       teaspoons     baking powder

 1/4      teaspoon      nutmeg

 1/4      teaspoon      cinnamon -- optional

  1       teaspoon      salt

 3/4      cup           milk -- OR buttermilk

  2      whole          eggs -- beaten

  1      teaspoon       vanilla

  1      tablespoon     shortening -- OR 2T butter, melted

                        FOR GLAZE:

  1      cup          sugar, powdered

  2      tablespoons  hot water

 1/2     teaspoon     almond extract

Pre-heat oven to 325 F. Spray donut pans or mini muffin tins

Mix all the ingredients together well.

Fill your pans/tins 2/3 full with the batter.

Bake 8-10 minutes.

Mix the ingredients together in a small bowl.

Dip the hot donuts in the glaze and place on a wire rack to cool.


Dip the donuts in melted butter and then either cinnamon sugar, or powdered sugar.  Or top make a chocolate glaze by adding a small amount of cocoa powder to the powdered sugar before adding the liquid and substitute vanilla for the almond extract.


  "Light and fluffy, easy to make and oh so tasty!"

Start to Finish Time:  "0:30"
    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 196 Calories; 3g Fat (12.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 279mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This is basically a muffin in a donut shape, very tasty.