The Cookbook

Southern Kitchen Cinnamon Rolls

Many years ago, there were two restaurants in Dallas on the same street owned by the same people. Southern Kitchen East and Southern Kitchen West. In 1977 someone that visited the restaurant picked up the Southern Kitchens recipe for their tiny cinnamon rolls. The restaurants have long since closed but the recipe lives on. My husband loved their cinnamon rolls. I just found the the recipe and was reminded of the many times my husband took me to dinner there. Try baking them. Hope you enjoy them as much as he did.

Southern Kitchen Cinnamon Rolls
Difficulty: Medium

DOUGH MIXTURE
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg

Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.

CINNAMON SUGAR MIXTURE

1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter

Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.

Happy cooking!

"borrowed" from www.BellaOnline.com

Marshmallow Toast

White bread, sweetened condensed milk, and mini marshmallows.

Heat oven to 350*

Lay bread on cookie sheets and spread with 1 soup spoon of sweeetened condensed milk.
Top with mini marshmallows keeping in mind that they will puff and expand.
Bake for 5-7 minutes or until marshmallows are puffed and golden brown on top.
Let rest for 1 minute and serve to sugar deprived children, or hide and eat them youself!

Ninja Kat

Ziploc Omelet

(This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omlette for a quick breakfast!!! I think my kids are going to like this!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . ..MMMMMMM good!!!

Just Me

Omelet in a Bag

The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you get to the campground, drop the pouched eggs in boiling water and . . . presto, you have omelets without the mess.

Ingredients:
4 or 5 large eggs
bacon bits, cheese, veggies, or other omelet goodies
pepper and salt to taste (If you use cheese or bacon, do not add as much salt since the ingredients are salty.)

Directions:
1. Bring a large pan of water to a roiling boil.
2. Whisk all the ingredients together with a fork. Pour the omelet mixture into a sandwich-sized Ziploc®-type plastic bag. Make sure the seal is tight.
3. Carefully place the plastic bag in the boiling water. Let it boil for 14 minutes or until the omelet is nearly set. If you overcook it, it will be rubbery. Cooking time will vary depending on the size of the omelet, the altitude, and the size of the pan. The omelet will continue to cook in the bag once it is removed from the water so remove the bag when the center of the omelet is not quite firm.
Remove the omelet from the bag and serve.

Note #1: The steam in the plastic bag will make it balloon and look like it may burst. In our experience, it won't.
Note #2: With a little coaxing, the bag will lie flat in the water as it heats. You will not need to turn the bag over.
Note #3: Make sure that you keep the omelet mix cold. Without being in their protective shells, eggs will not keep as long. When you cook the eggs, they should get hot enough to kill bacteria-but be on the safe side and keep your eggs cold anyway.

source: http://www.roadtripamerica.com/recipes/Omelet-in-a-Bag.htm

Char's Breakfast Things

Lay the pie crust/wonton square in muffin tin
Add bacon (cooked and chopped)
Beat eggs, pour into muffin tin
Add shredded cheese

Bake on 350 for 20-30 min until egg is cooked...

It's quick and easy especially if you have company for breakfast.

Char

Phyllis's Punkin Bread

2 cup. pumpkin (straight pumpkin, not pie mix)
3 cups sugar (little more if you like sweeter bread)
4 eggs
3/4 cup water
1 cup oil
3 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Mix first three ingredients and then add the rest. Pour into as many loaf pans as it takes! Bake at 350 for 35-45 min.

klh6656

Cranberry Bread

2 C All-purpose flour (sifted)
1 C sugar
1 1/2 t baking powder
1 t salt
1/2 t baking soda
1/4 C butter
1 egg, beaten
1 t grated orange peel
3/4 C orange juice
1 1/2 C light raisins
1 1/2 C fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and juice all at once; stir just until mixture is evenly moist. Fold in raisins and berries.

Spoon into a greased loaf pan. Bake at 350 degrees for 1 hr & 10 min, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

JaMmYcAkEs

Zephyr's Quiche

1 1/2 C milk
1/2 C bisquick mix
3/4 stick of butter
3 eggs
a pinch of salt
1 C each diced bacon; ham, turkey,
2 green onions; chopped
one 4 oz can sliced mushrooms
1 C grated sharp Cheddar cheese


-= Instructions =-
Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350ºF. for 45 minutes. Let stand for 10 minutes before serving.

While waiting for the quiche to bake, fire up the grill and throw on a biga$$ed 10 ounce ribeye steak. Broil it on both sides until it's screaming for help. When done, eat the steak, throw out the quiche.

Zephyr

Oven Baked Monte Cristo

1 to 2 loaves firm bread (like Earth Grains French)
One 8-ounce package of cream cheese
10 large eggs
1/2 C real maple syrup
1-1/2 C half and half
1/2 C any flavor seedless jam (We use peach or apricot jam, or lemon or orange curd imported from England - do NOT use preserves or jelly)
6 slices Canadian bacon, cooked
1 t vanilla extract
Butter or margarine


The night before: Grease a 9 x 12-inch baking dish with butter or margarine. Remove crusts from bread and cube it. Place in a closely-fitting single layer in the baking dish. Pinch off marble-sized lumps of cream cheese with your fingers, evenly distributing them over the bread layer. Dice the Canadian bacon and distribute it over the bread as well. Melt the jam in the microwave or in a double boiler until it is warm and fairly liquid. Do not boil it. Drizzle it over the cream cheese/Canadian bacon. Place a second layer of bread, cubed and closely fitted in the same way, over the cream cheese, etc., layer.

Beat the eggs until lemon-yellow and slightly frothy. Add the half and half, maple syrup and vanilla and stir until well blended. Pour this mixture over the bread layers. "Squish" it into bread with your hands. Cover tightly with plastic wrap and refrigerate overnight. (Can be refrigerated as much as three days before baking.)

In the morning: Pre-heat oven to 375 degrees. Remove plastic wrap and bake for 50 to 60 minutes until nicely browned on top. Slice in the kitchen and serve warm with more maple syrup, powered sugar, butter and/ or finely-chopped pecans.

NOTE: This recipe can be made "guilt-free" by substituting skim milk, margarine, and low- or no-fat cream cheese. Can also use a "meatless" Canadian Bacon and egg substitute for even lower fat. These substitutions do not affect the richness or overall taste, IMO.

crackertoes

Lake Highlands Muffins

Contact Zephyr: http://www.dallasdigestforum.com/users/1007.html