What's Cooking?

[Chief Grey Bear]

19 hours ago, Walleyedmike said:

More information on your homemade taco seasoning pleeze!!? 

WM

2 TBS Chili seasoning (I prefer Williams)

1 TBS Cumin

2 tsp salt

1 1/2  tsp Paprika

1 tsp coriander 

1/2 tsp cayenne 

[Walleyedmike]

Thanks Chief, and Ness. Will be trying both variations, and maybe combos of each in the future.

WM

[MOPanfisher]

Since my wife will be in her kill house this weekend, I am taking care of my mom.  So I am considering making summer sausage, chili and cinnamon roll.  Cinnamon rolls was alway what mom made on opening day of deer season, more than one cold morning was cut short because I knew she would have them coming out of the oven.  However she never had a recipe and certainly can't remember how she made thwm now, so anyone have a good foolproof method.  I have found several and realistically all are about the same, I will add raisins or maybe craisins because I like them.

[Terrierman]

A meatloaf and baked sweet potato.  The meatloaf is pretty usual except for grits instead of oatmeal.  All we had was steel cut and they sound not good in meatloaf.  Pretty usual meatloaf is a pound of ground chuck, one egg, S&P, 1/4 C ketchup, two tsp worcesterchire (Lea and Perrins please!), half an envelope of beefy onion soup mix, 6 baby carrots, one medium onion and two cloves garlic done fine but not too fine in mini processor.  Made into a loaf with ketchup lake on top, in 350 oven for roughly an hour.  In cast iron skillet.  Everything bakes better in cast iron. Curiously optimistic about the grits.

The other half envelope of soup is making slow too.  Will deglace the skillet after the meatloaf leaves with the soup, and thicken just a bit to be gravy instead of soup.

It's another one of those comfort food nights.

[Terrierman]

21 hours ago, MOPanfisher said:

Since my wife will be in her kill house this weekend, I am taking care of my mom.  So I am considering making summer sausage, chili and cinnamon roll.  Cinnamon rolls was alway what mom made on opening day of deer season, more than one cold morning was cut short because I knew she would have them coming out of the oven.  However she never had a recipe and certainly can't remember how she made thwm now, so anyone have a good foolproof method.  I have found several and realistically all are about the same, I will add raisins or maybe craisins because I like them.

Any good egg dinner roll recipe, rolled out and then cinnamon and sugar, curled back up cooled and sliced into rolls before baking.  
I like the craisins idea.  Pecans in the middle are pretty special too.  Butter and powdered sugar blended smooth frosting applied warm but not hot.

You gave me a great memory of what it was like in my grandmother's kitchen, lo, those many years ago.🙂

[Gavin]

You could roll out some Grand’s biscuits, hit with some butter, sugar, and cinnamon and be in tall cotton. Had a really great cinnamon roll in Decorah, IA this summer. Ronnie’s roll at Ruby’s dinner. Crab cake eggs Benedict great too. Last great one before dat was in da UP of MI. 1lb, und very gut. Hilltop mitta bin da place.

[snagged in outlet 3]

Bell Motel Lebanon used to make em as big as your head.  My dad always took us in there on trips to Bennett.  I've told the story before about waking up in the median on 44 east to see my dad sleeping behind the wheel after one of those bad buys.

[MOPanfisher]

Well I am.making a trial run today.  If not as good I will deliver to my son to ight, he will eat them anyway.  Dough is rising as we speak.

Roles up and ready for a warm nap in the oven.

[Flysmallie]

I freaking love cinnamon rolls. I'd probably eat them no matter what too.

Try these sometime. 

The Cinnamon Rolls

 

Ingredients

YEAST MIXTURE
 

• ⅓ cup very warm water

• 1 package active dry yeast

• ¼ teaspoon sugar
   

DOUGH MIXTURE
 

• ½ cup sugar

• ⅓ cup buttermilk (room temperature)

• ½ cup whole milk (room temperature)

• 6 tablespoons butter, melted

• 2 tablespoons canola oil

• 1 tablespoon vanilla extract

• 2 eggs, slightly beaten

• 1 teaspoon salt

• 1 teaspoon baking powder

• 4 cups all-purpose flour

 

FILLING MIXTURE
 

• 1 cup brown sugar

• 1 tablespoon cinnamon

• ½ cup butter, melted

• Nuts (optional)

 

CREAM CHEESE GLAZE
 

• 4 oz. cream cheese, softened

• ¼ cup butter, melted

• 2-4 tablespoons milk

• 1½ cups powdered sugar

• ½ teaspoon vanilla extract

• pinch of salt (optional)
   

Instructions
 

• In a measuring cup stir together water, ¼ teaspoon sugar, and yeast.

• Let mixture sit for a few minutes until it is puffy and foamy.

• Pour yeast mixture into a large bowl.

• Add in ½ cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.

• Mix until combined.

• Mix in salt and baking powder.

• Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl.

• Once dough has formed place the ball of dough into a large, lightly greased bowl.

• Cover with plastic wrap and place the bowl in a warm location.

• Let sit for about 1 hour or until the dough has doubled in size.

• Gently punch the dough down a few times to release the air.

• Sprinkle a work surface lightly with flour and turn dough onto floured surface.

• Knead the dough gently a couple of times and then pat the dough into a rectangle that is about ¼ inch thick.

• Brush the dough with half of the melted butter.

• In a small bowl mix together brown sugar & cinnamon.

• Sprinkle on half the brown sugar mixture.

• Brush again with butter and finish with remaining brown sugar mixture.

• Starting from the end furthest from you, begin tightly rolling up the dough.

• When done, place the roll seam-side down, and carefully slice the roll into 12 (1½-inch) sections.

• Place the rolls in a greased baking pan,sides touching.

• Cover with plastic wrap and place in a warm location to let rise.

• Preheat oven to 350 F.

• Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.

• While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.

When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.

You're welcome.

[MOPanfisher]

That one is very similar to what I used.  Ness sent me one too but I already had the dough working.

Here is the final.product, with some frosting.  Very soft and pretty darn good.  If I can do as well tomorrow and have warm cinnamon rolls with home made chili, well it will be a good day.  However won't be surprised if I have to stop in the middle of things to go fetch a deer.  Again not really a problem.