Natalie's Rolls

Ingredients:
1 Can Evaporated Milk + enough water to make 5 Cups Liquid (I sometimes heat it to scalding temperature, but then cool it until it is comfortable but hot to my wrist.  Sometimes your hot water plus the milk is hot enough.)

5 scant Tbsp Yeast
1 Tbsp Dough Enhancer
1 1/4 Cup Sugar
5 scant tsp. Salt
1 1/4 Cubes melted Butter
6-7 Eggs
8-13 Cups Flour (May use more for bread 1-2 cups)


Directions:
(This amount fits in the Bosch.  For larger get togethers, mix twice.)
Pour hot liquid into Bosch.  Add yeast, spreading across liquid & mix.
Add dough enhancer & mix.
Add sugar & mix.
Add salt & mix.
Add 5 cups flour & mix.
Add 3 more cups flour & mix.
Add melted butter & mix.
Add eggs, mixing after each.
Add 4-5 more cups flour, mixing after each. (For bread, add 1-2 more cups flour.)

Butter a large bowl & put mixed dough into bowl.  Cover with plastic wrap & refrigerate 45 minutes. Punch down & let rise 45 minutes more in fridge.  Grease pans or use parchment sheets. Butter hands & shape into rolls.  Place 20 on cookie sheet & then let rise on counter for 45 min (double in size). Bake @ 350 for 15-16 minutes for rolls, 30 minutes for bread.

Soft Pretzel Nuggets (Rolls)

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{Auntie Anne’s Inspired} Soft Pretzel Nuggets

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 1/2 cups warm water
• 4 cups flour
• 1/4 cup baking soda
• 2 cups warm water
• Kosher salt (for topping)
• Melted butter

Instructions

1. Dissolve yeast, sugar and salt in 1 1/2 cups warm water.
2. Stir in flour.
3. Knead until smooth and elastic.
4. Place dough in a well oiled bowl and turn to coat.
5. Cover and let rise for one hour.
6. Preheat oven to 425°F.
7. Turn dough onto floured surface. Pat down and cut into 12 pieces.
8. Roll each piece into a rope and cut into small sections.
9. Dissolve baking soda in 2 cups warm water.
10. Dip dough pieces into baking soda solution.
11. Place pieces on a greased cookie sheet.
12. Sprinkle with kosher salt.
13. Bake for 7-8 minutes until golden brown.
14. Dip each nugget in melted butter after baking.

Aylee's Scrambled Eggs

Aylee's Scrambled Eggs

Crack Eggs (Appx. 1 per person) into medium mixing bowl
Add 1 tsp milk per egg
Season with Salt or Seasoning Salt & Pepper

Put skillet on stove, set at about "6" and get the pan warming up.  If you are not using a non-stick pan, add oil.
Lightly beat egg mixture with a fork.
Dump into preheated pan.
As soon as eggs start to set, begin scrambling them with a spatula.  Continue scrambling until they all look dry.  Don't let them brown.

Aliece's Chicken Noodle Soup

Aliece's Chicken Noodle Soup

Fill a pot half way with hot water.  Turn burner on to high and get the water boiling.  Once it is boiling, turn it down to about 3.

Add:
2-3 stalks of celery with the leaves -- chopped small
15-20 baby carrots -- chopped small
6 cups of soup noodles
1 can of chicken chunks (break it up before adding)
2 TBSP dried onion
8 chicken bullion cubes
1 Bay Leaf
2 tsp Salt
1/4 tsp Pepper

Let it boil for 15-20 minutes or until everything is tender.
Enjoy!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

for the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillion cubes, remember they are for 2 cups of water - just cut them in half)

Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach

Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

For the bechamel:
In a medium sized saucepan, melt the butter.  Whisk in the flour and cook for just a minute or so.  Slowly add the milk and keep whisking.  Add the nutmeg, white pepper and bouillion cube and whisk.  Cook for a few minutes, whisking, until the bechamel has thickened slightly.  Set aside to cool.  Stir it once in a while so a skin doesn't form.

For the vegetables:
Chop vegetables uniformly.  Mince garlic.  Combine half the mixed vegetables on a baking sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for several minutes at 400 degrees.  Stir.  Roast for several minutes more until vegetables are soft.  You can roast a little longer, if you like them to be slightly carmelized.  Repeat with remaining vegetables.  Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft.  Shock in a bowl of ice water, lay on towels to dry.

Spray a 13x9 baking pan with a little cooking spray.  Spoon some bechamel thinly on the bottom of the pan.  Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella.  Repeat layers until you have 6 layers of noodles.  On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses.  Cover tightly with foil.

 At this point, you can refrigerate this for a day if you want.  When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven.  Remove foil.  Bake for a little longer until top is slightly golden.  Let sit for 15 minutes before slicing.

Caramel Brownies

6 Tbsp melted butter
50 caramels
2/3 C evaporated milk
1 pkg German chocolate cake mix
1 C chocolate chips

In a sauce pan, combine caramels and 1/3 C evaporated milk. Cook over low heat, stirring often until caramels are melted.

In large bowl, combine cake mix, melted butter, & 1/3 C evaporated milk. Stir by hand until dough holds together.

Press half the dough into the bottom of a greased & flowered 9x13 pan. Bake for 6 minutes at 350. Remove from oven and sprinkle chocolate chips over baked crust. Spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Return to oven for 15-18 minutes. Cool & refrigerate to set caramel.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Adee (& Josi Christensen)

½ cup butter or margarine (or applesauce)

½ cup oil

1 ¾ cup sugar

2 eggs

1 tsp vanilla

Mix together.

½ cup sour or butter milk (milk + ½ tbsp lemon juice … let sit 5 minutes)

2 ½ cups flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

4 tbsp cocoa

2 (or more) cups grated zucchini

Add one cup of the flour and all other ingredients (except milk & zucchini) to wet ingredients. Add milk. Add the remaining flour and the zucchini.

Grease 9x13 pan with shortening and dust with sugar and cinnamon.

Sprinkle nuts, chocolate chips and brown sugar on top.

Bake at 325 for 45 minutes.