Her Cooking Blog

Archive for November, 2011

Mix together:  l cup butter, 2 cups brown sugar,  6 Tbs corn syrup, and a few drops of water.  Heat just enough to dissolve and spread on the bottom of greased pan or pans.

Use dough from Dad’s Cheddar Cheese recipe and roll out on lightly floured surface. (Kucken dough also makes delicious cinnamon rolls, which is what Darlene uses.)   Spread with butter, sugar and cinnamon.  (I like to also add raisins and walnuts or pecans.)  Roll up and cut into about 1/2 inch pieces and place in pan with the brown sugar mixture.  Cover and let rise to double in size.  Bake at 375 degrees for about 20 minutes or till golden brown on top.  Remove from oven and turn upside down in another container so that your frosting is on top.

Aunt Ethel’s Lopez Island Cookbook

(Dissolve 2 1/4 tsp (or 1 pkg.) yeast in 1/2 cup warm water and set aside.)

In a large mixing bowl combine:

2 1/2 cups milk:  scalded
Add 1/4 cup sugar and 2 tsp salt.  Stir and cool to warm.
Add dissolved yeast mixture and 2 cups of flour and mix well. (I use an electric mixer.)
Add 4 1/2 cups more flour and 3 cups shredded cheddar cheese.
Knead until smooth.
Place in greased bowl and brush top with melted butter.
Cover and let rise until double.
Punch down and knead 30 times and let rise again.
Punch down and knead 30 times again, and put in pans.
Let rise again.
Makes 3 loaves.  (I like to make one loaf, one 12 cup pan of dinner rolls,
and one large pan of cinnamon rolls.)
Bake loaf (loaves) in a 375 degree oven for 50 minutes, or until firm and bottom is brown.
(Makes delicious toast.)
For dinner rolls or cinnamon rolls bake 15 to 20 minutes at same tem