Cafeteria Style Rolls

This is the best roll recipe I have ever made. (And, trust me I have made a lot!) It makes a huge ammount but they are worth it. I usually half the recipe and freeze what we don't eat to use for lunches.

3 cups warm water
1 TBS sugar
3 TBS yeast
1/4 cup milk
2 eggs
1 TBS salt
10 cups flour
2/3 cup sugar
1/4 cup shortening
1/4 cup butter, melted

In a large bowl, mix water, yeast and 1 TBS sugar. Let proof 10 minutes. Mix milk, eggs and salt into yeast. Measure flour in a seperate bowl. Add 2/3 cup sugar. Cut in shortening. Gradually add to wet ingredients. Cover with a damp towel and allow to rise about 45 minutes. When dough has risen, pour melted butter over and knead for about 2 mintues. Let dough rest for a few minutes. Shape dough into rolls. Place on a greased cookie sheet about 1 inch apart. Cover with plastic wrap and let rise. (You can refrigerate and let rise overnight for baking the next day.) Bake at 375 degrees for 12-15 minutes.

Makes 48-64 rolls (depending on the size, I make mine larger so it's generally 48)

Nutrition information
Serving size: 1 roll

Calories 129
Total Fat 2.5 g
Cholesterol 12 mg
Sodium 156 mg
Total Carbohydrate 23 g
Fiber >1 g
Sugar 3 g
Protein 3 g

Bread Bowls

This recipe came from a friend and has become a favorite. I love to make these with Cream of Broccoli Soup. This also makes a great pizza crust or pretzles.

2 cups water
1 TBS yeast
1/4 cup sugar
1/4 cup oil
1/2 TBS salt
1/4 cup powdered milk
1 TBS lemon juice
2 eggs
7 cups flour

Mix the water yeast and sugar. Allow to proof. Then add in the oil, salt, powdered milk, lemon juice, eggs and 2 cups of flour. Mix well. Continue to add flour 2 cups at a time until dough forms. Knead 10 minutes. Allow to rise in a well oiled bowl. Shape into 8 large rolls. Allow to rise again until double in size. Bake at 375 for 15-20 minutes. (If you are using a mixer, add all ingredients and knead for 10 minutes. Follow rising instructions above.)

For pizza crust bake at 475 for 6-10 minutes.

Serves 8

Nutrition info:
Serving size 1 roll

Calories 506
Total Fat 9 g
Cholesterol 53 mg
Sodium 460 mg
Total Carbohydrate 91 g
Fiber 3 g
Sugar 7 g
Protein 13 g

Cream of Broccoli Soup

I love this soup. It's so yummy. Serve it in a bread bowl and you are sure to impress!

1 16 oz bag frozen broccoli
1/2 cup chopped onion
3 chicken bouillon cubes
3 cups water
1/2 cup butter
5 TBS flour
1/2 tsp salt
2 cups milk
1 8 oz package cream cheese

Boil the broccoli, onion, bouillon and water together for 15 minutes. While that is cooking make a white sauce with the butter, flour, salt and milk. Cook until thickened. Remove from heat and add the cream cheese. Stir until smooth. Add to broccoli mixture. Serve and enjoy.

Serves 6

Nutrition Info:
Serving size: 1/6 of recipe

Calories 368
Total fat 31 g
Cholesterol 89 mg
Sodium 1202 mg
Total Carbohydrate 15 g
Fiber 3 g
Sugar 5 g
Protein 9 g

Cinnamon Roll Pancakes

These are the BEST EVER! Hands down my favorite pancakes.

3/4 cup flour
2 TBS sugar
1/4 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1 egg, beaten
1/2 cup milk
1 TBS corn syrup
2 TBS butter, melted
1 1/2 tsp vanilla

In a medium bowl, combine dry ingredients. Mix well. In a seperate bowl, beat together wet ingredients. Mix the wet ingredients into the dry ingredients. Heat griddle. Lightly coat with oil. Pour 1/8 cup of batter onto griddle. Brown both sides. Serve with icing syrup (below).

Icing Syrup
3/4 cup powdered sugar
2 TBS butter, melted
2 TBS milk
1/8 tsp vanilla
1/8 tsp maple flavoring
Mix well.

Makes 12 pancakes

Nutrition Info:
Serving size: 1 pancake

Calories 120
Total Fat 5 g
Cholesterol 19 mg
Sodium 170 mg
Total Carbohydrate 18 g
Fiber >1 g
Sugar 12 g
Protein 2 g
(Nutrition information includes the icing syrup.)

Pumpkin Pie Cake

If you like pumpkin pie you'll love this! It is fabulous. Thanks to a wonderful visiting teacher for sharing this recipe with me.

1 29 oz. can pumpkin puree
1 12 oz. can evaporated milk
3 eggs
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 18.25 oz. yellow cake mix
1 cup butter

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a greased 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture and pat down gently. Melt butter and drizzle over cake mix. Bake for 45-60 minutes. (Start checking after 45 minutes.) Cake is done when a knife comes out clean. Cool for about 30 minutes. Enjoy warm with a scoop (or 2) of vanilla ice cream.

Serves 12

Nutrition Info:
Serving size: 1/12 of recipe

Calories 232
Total Fat 11 g
Cholesterol 52 mg
Sodium 213 mg
Total Carbohydrate 32 g
Fiber 2 g
Sugar 11 g
Protein 3 g