Maddox Rolls and Raspberry Butter

 

Remember when I talked about the Lemon Tart Series books that I love by Josie S. Kilpack. Well, these two recipes are from the last book that came out, Rocky Road. The fun thing about this book is it takes places in Utah, and these rolls are actually from a restaurant in Brigham City, UT that I have been to, quite a few times. These rolls are really good. They are a batter roll and they do taste different than my normal rolls, but I thought they were a nice change. The raspberry butter is also delicious and so easy to make.

 

Maddox Rolls

 

1 tablespoon active dry yeast or instant yeast

1/4 c. warm water

1/4 c. sugar

1/3 c. shortening

1 tsp. salt

3/4 c. scalded milk

1/2 c. cold water

2 eggs, beaten

3 1/2 c. flour

For regular yeast: In small bowl, sprinkle yeast over warm water; set

aside. In separate larger bowl, combine sugar, shortening, and salt; mix well.

Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until

well combined. Stir in dissolved yeast. Add flour. Mix four minutes.

For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast,

sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot

water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This

is a “batter” roll rather than a “dough” roll. Batter will be soft.) When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3

full. Cover; let rise an additional 45 to 60 minutes, or until double in size.

Bake at 400 degrees 15 to 20 minutes, or until lightly browned.

Makes 18 rolls.

 

 

 

Raspberry Butter

1/2 c. butter

1/4 c. raspberry jam

1/2 tsp. vanilla

Mix all ingredients together until smooth. Makes about 3/4 cup.

Raspberry Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake Batter Popcorn

It's time for another popcorn recipe. When I was making this, I thought for sure it was going to be a flop. The batter to pour over the popcorn was super thick and I thought there was no way it was going to work. But, I kept mixing it and it did spread out to cover the popcorn. And it was delicious. It was seriously so good. Cake batter is another one of my favorite flavors! I'm pretty sure I ate way more than I should have.

 

Cake Batter Popcorn

Source: Sweet Tooth

 

2 bags microwavable popcorn
1-1/2 cups white chocolate chips
1/4 cup vegetable oil
1-1/2 cup white or yellow cake mix
1/3 cup rainbow sprinkles

 

Pop the popcorn in the microwave, following packaging instructions. Transfer popcorn to a large bowl, being careful to pick out all of the unpopped kernels.
Melt the white chocolate chips in the microwave in 30 second intervals, stirring between each 30 seconds until it is fully melted.
Stir in the vegetable oil to the melted chocolate until smooth. Then add the cake mix to the chocolate the mixture will be thick, but mix until well-incorporated.
 Drizzle the chocolate/cake batter mixture over the popcorn and add half of the sprinkles. Use your (clean) fingers to toss everything together until evenly coated.
Spread the popcorn onto wax paper-lined cookie sheets to allow the chocolate to harden and sprinkle the remaining sprinkles on top.
Let popcorn harden for about 20 minutes on the counter, or 5 minutes in the fridge, and enjoy!

* I think I will try 1 cup of cake mix next time and see if the mixture isn't quite so thick.

 

 



Crockpot Lasagna Soup

 

For some reason I love soups and dishes that have shell pasta. I don't know what it is, but I think they are awesome. I found this recipe on pinterest. It is a perfect fall soup and I have been loving crockpot recipes lately. It seems the more busy we get the more I use them and love them.

Crockpot Lasagna Soup
Source: Family Fresh Meals

1 lb ground beef
3 cups of beef broth
1 cup of water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese

 First, mix together the can of tomatoes, and tomato paste in crockpot. Next add broth, ground beef, garlic, parsley, basil, onion, V8 and salt/pepper. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. Sprinkle on shredded cheese if desired. *The ground beef does not need to be browned when you put it in.

Stuffed Hard Rolls

 

A few years ago, I put together a ward cookbook for our ward. A great lady and friend put this recipe in it and I have loved it ever since. It is so quick and easy to make. This time that I made it, I put a red bell pepper in instead of a green pepper, and it was really good.

 

Stuffed Hard Rolls

 

3-4 c. diced ham

1 green pepper, diced

2-3 c. shredded cheddar cheese

2-3 big spoonfuls of mayonnaise

salt, pepper, and a little garlic salt or powder

 

Mix everything together. Cut slit in top of roll and press inside bead to side. Stuff with mixture. Put on cookie sheet. Bake at 325 for 12-15 minutes.

Buttermilk Waffles

I love to read, and in the last few years I have read a great series of books by Josie S. Kilpack. I call them the Lemon Tart series because that is the first book. I really like these books. They are mystery books but have a bunch of recipes mixed in. In her last book, Rocky Road, there was a waffle recipe called Waffle Mania Waffles. They are delicious and have become my new favorite waffle recipe. Here is a link to her site if you want to find out more and get more awesome recipes. Josie S. Kilpack

Buttermilk Waffles

2 1/4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 T. sugar
2 eggs
1 1/4 c. milk
1 c. buttermilk
3/4 cup oil

Mix together dry ingredients; set aside. Combine remaining ingredients; mix well. Just before baking, add flour mixture to wet mixture, beating only until moistened. Cook in preheated waffle iron.

Huckleberry Salad

My husbands family has this every Thanksgiving and it is the favorite of all the salads. Huckleberries are hard to find. I got lucky this year and had my wonderful cousin who lives in Montana bring me some huckleberries, so I could make this salad, but I usually have to wait until Thanksgiving to eat it. All I can say is this is delicious, and I wish I could get more huckleberries so I could have it more than once a year! 

 

Huckleberry Salad
2 pkgs. black cherry jello
1 envelope knox gelatin
1/2 c. cold water
1 c. whipping cream or canned cold milk
1 c. sugar
1 8oz. cream cheese
1 tsp. vanilla
1/2 c. chopped nuts
huckleberries
Set 1 pkg. of jello in a 9x13 pan. Dissolve gelatin in water. Set aside. Heat cream and sugar in double boiler until dissolved and hot. Add cream cheese, gelatin, vanilla, and nuts. Mix well with beaters. Pour on top of set jello and set. Mix second pkg. of jello. Omit the second cup of cold water. Add huckleberries. Pour on top of cream cheese layer and let set.

Pumpkin BTS Poke Cake

 

My brother made this last fall and I thought it was delicious. I made it a few days ago and it was definitely as good or better than I remember it being. It is so yummy. I have been going crazy with the pumpkin dishes lately, to the point where my husband begged me not to make any more pumpkin recipes. I don't even like regular pumpkin pie, but I love pretty much any other pumpkin recipe. This is your typical BTS cake but it is just so good with the pumpkin flavor.

Pumpkin BTS Poke Cake
Source: Something Swanky
1 box yellow cake mix

14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice 

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I actually crushed up 4 score bars instead. I like the chocolate with the toffee bits)

Caramel Sundae Sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).