Sweet Dinner Rolls

These rolls turned out perfectly the first time I made them. They're slightly sweet and puff up real big. They have a moist, tender, and light texture. They'd be great for Thanksgiving!

Sweet Dinner Rolls

"Bread Machine Version"
Makes 24 rolls

1 1/2 cups water (110 deg. F.)
1 egg, room temperature
2 tbs. honey
2 tsp. vanilla extract
2 tbs. melted butter
1 tsp. salt
5 cups flour
5 tbs. white sugar
2 tbs. dry milk powder
5 tsp. wheat gluten
2 tsp. active dry yeast

1) Select dough cycle. If dough is too sticky, add more flour as it mixes.

2) When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into 24 equal pieces.


I used a plastic pizza cutter/dough cutter to cut these. It worked great.

3) Form the pieces into rounds and place in greased 13 X 9 pan. Turn oven to 150 deg. for one minute and turn off. Cover the rolls with plastic wrap and let rise until doubled in volume on oven. (This took 50 minutes for me.) Take off plastic wrap.


To get nice round tops, tuck in dough underneath to leave a smooth, round top.

4) Bake in 350 deg. oven for 15 minutes, until golden brown.



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Asian Brown Sauce

This is a really easy asian sauce that is sweet and yummy for dipping or topping chicken and vegetables over rice. It would be great in a stir-fry too. This recipe is great because it requires no fancy or expensive ethnic ingredients. This is also great served with Fried Tofu.

Asian Brown Sauce

1/2 cup granulated sugar
1 tbs. corn starch
1 cup chicken broth (I used 1 cup water and 1 cube chicken bouillon to save money.)
2 tbs. soy sauce
1 clove garlic, minced

In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add chopped garlic. Cook until thickened.



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Fried Tofu

This is probably my favorite way to eat tofu now. It's nice because it doesn't have that mushy texture and it has a nice crispy coating. It tastes a lot like the fried tofu I liked getting at Asian restaurants. Now, you can easily make it at home.

Fried Tofu

16 oz. extra firm tofu

Tofu Mix:
5 tbs. sesame seeds (I got away with using 3.)
4 tbs. corn starch
4 tbs. all-purpose flour
1/2 tsp. salt
1/4 tsp. sugar

canola or vegetable oil for frying

Place the drained block of tofu on a plate. Cover the tofu with a folded paper towel the size of the block of tofu. (I just used a clean dishcloth. It was more absorbent.) Then place another fairly heavy object on top. (I used a small cutting board and balanced 3 cans of vegetables on top to make a press.)



After about 5-10 minutes, remove the plate and throw away the wet paper towel. (You don't have to do this if you use the dishcloth.) Drain off the water that has been pressed out of the tofu. Now cover once again with a fresh paper towel and put it back on the plate. Press your tofu this way for 15 minutes.

Place pressed tofu on a cutting board and slice it into 1 inch cubes.

Stir together tofu mix ingredients and place in a pie plate or bowl. Roll the tofu cubes in the mixture until well covered. (You might have to reroll them because the tofu absorbs the coating quickly.) Place the covered tofu cubes on a plate next to the stove where you'll be frying.




Pour 1/2 to 1 cup of oil or other high-heat oil into a small frying pan. You want oil to be about 1 inch deep (If using a larger pan, you may need more oil.) You will also need tongs and a paper towel covered plate.

Place pan over medium-high heat. To test if your oil is hot enough, using tongs, dip a corner of a tofu cube in the oil. If it begins to sizzle and cook, the oil is ready.



Turn heat down to just above medium and fry the tofu. Using tongs, place the tofu cubes in the oil, allowing them to cook 1 minute or so (Mine took longer). Turn the tofu cubes over with your tongs to cook 1 minute on the other side, or until cubes are a light golden brown. When golden brown, remove from the oil and place on paper towels to drain.


This is served with the Asian Brown Sauce and rice.

Tips:
This is best when served hot because the coating stays crispy. Once it's microwaved, it gets soft.

You can also just dip it in the Asian Brown Sauce and it eat it like that.


This is also a healthy and great finger-food for the kids....literally!



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Broccoli Salad

This broccoli salad is actually a combination of a few recipes in which I combined elements of them together to make the ultimate broccoli salad. This is great for barbecues, potlucks, or with lunch.

Broccoli Salad

1 large head of broccoli, chopped
1/2 cup chopped red onion
1 cup shredded cheddar cheese
3-4 slices fried bacon, chopped
1 cup raisins, optional (This is a great addition.)

Dressing

2 tbs. apple cider vinegar
1/4 cup sugar
3/4 cup mayonnaise

Mix first 5 ingredients together in a bowl. In a separate bowl, mix final 3 ingredients and pour over broccoli mixture. Stir well.

Refrigerate for 4 hours before serving.



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Corn Casserole

This is the traditional corn casserole that always seems to show up at potlucks and around the holidays. If you've never had it, you've gotta try it! I always keep the ingredients on hand so I can whip it up real fast at a moment's notice. You can also use about 2 cups of frozen corn instead of the canned whole kernel corn for a fresher taste. This recipe couldn't be easier to make.

Corn Casserole

1 can creamed corn
1 can whole kernel corn
1 stick butter, melted
1 8oz. package sour cream
1 pkg. jiffy corn muffin mix

Stir together all ingredients and put in an 8 X 8 dish. Bake at 350 Deg. F. for one hour and top is browned.



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