Jason’s Favorite Cinnamon Buns
(from Pattern of Deceit)
2 cups bread flour
1 package dry yeast
1 cup whole milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 large eggs
1/4 cup butter
1/2 cup sugar
2 teaspoons cinnamon
3/4 cup plumped raisins
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
In a large bowl, combine 2 cups of flour with 1 package of yeast. In a small saucepan, heat 1 cup milk, 1/4 cup sugar, 1/4 cup shortening and 1 tsp. salt until shortening melts and liquid is warm, but not hot. Add liquid from saucepan to dry mixture and stir.
Add two eggs. Using an electric mixer, beat at low speed for 30 seconds. Then, beat for 3 minutes at high speed, scraping bowl frequently. By hand, stir in 1 1/2 - 2 cups additional flour to make a moderately stiff dough. Scrape bowl and pour dough onto a floured surface. Knead 5-10 minutes until dough is soft and elastic. Form dough into a ball and place in large, oiled bowl. Turn dough over so that top surface is oily. Cover with towel and let rise in warm place until doubled (45-60 minutes). Punch down. Divide dough in half. Roll each half of dough to 12x8" rectangle.
Melt 1/4 cup butter and brush each rectangle with half of the butter. Combine 1/2 tsp. sugar and 2 tsp. cinnamon, and sprinkle each half of dough with half the mixture.
Sprinkle plumped raisins on each half. (To plump raisins, place in a small saucepan, cover with water. Bring to boil. Remove from heat and let sit 15 minutes. Drain.) Starting on the long side, roll each half into a cylinder. Cut each half into 6 pieces. Place 12 rolls in greased 9x12” casserole. Cover. Let rise in a warm place until doubled in size. Bake at 375 for 18-20 minutes.
While rolls are baking, make icing by combining 1/2 cup confectioners' sugar with 1/2 tsp. vanilla and 1 tbs. milk. Drizzle icing over warm rolls.
Leigh's Chicken Parm
(This is one of our family's favorite dishes.)
4 chicken breasts
1 cup bread crumbs, Italian or plain
1 teaspoon Italian herbs
1/4 cup Parmesan cheese
1/2 teaspoon garlic salt or garlic powder
1/4 cup milk
1/4 cup butter, melted
Thinly sliced lemon, optional
Pre-heat oven to 375 degrees.
Spray baking pan with Pam.
Mix egg and milk in shallow bowl.
Mix bread crumbs, Parmesan cheese and seasonings in a separate shallow bowl.
Dip chicken pieces into egg mixture, then roll in bread crumb mixture and place on pan.
Dribble melted butter over each piece of chicken.
If any crumb mixture is left over, divide evenly and spread over chicken.
Sprinkle with lemon juice.
If desired, top with thinly sliced lemons.
Bake at 375 degrees.
Boneless breasts: 30 minutes
Bone-in breasts: 45 minutes
Ice Cream Coozies
(Perfect for a pint-size container.)
I recommend using a medium-weight yarn and a size H crochet hook.
Round 1: Chain 4. Slip stitch to form a circle.
Round 2: 7 single crochet (sc) in the circle. Mark the first sc with a small piece of yarn or safety pin.
Round 3: 2 sc in the marked stitch and place yarn in first sc, 1 sc in the next stitch. Repeat all the way around.
Round 4: 2 sc in the marked stitch and place yarn in first sc, 1 sc in the next 2 stitches. Repeat all the way around.
Repeat Round 4 if necessary until circle is 3" in diameter.
Round 5: 1 sc in back loops only all the way around.
Round 6: 1 sc in each stitch all the way around.
Repeat Round 6 until height of coozie reaches 4". Finish off.