Upside down pineapple cake

Made in a slow cooker or dutch oven

6T butter

2/3 c brown sugar

8 slices pineapple

1/4 c pineapple juice

yellow cake mix

Turn cooker on high and melt butter, stir in b sugar
lay out pineapple slices..can place a mars cherry in each one....
cover with pineapple juice
Prepare cake mix as directed and pour over pinapple

Cook on high for 2-4 hours till cake is set

Take a knife and release the sides of cake then dump upside down

Date Bars

This is definitely the recipe of 2009. We went to Salt Lake and stayed with Bruce's parents and they had these sitting on the counter, we could not stop eating them. Uncle Red had the recipe from an old bakery and gave it to Dad to make (since he loves to bake). We now make them all the time but they do not sit on our counters long. They are really called Fruit Bars.

2 c sugar
3/4c shortening
3 eggs
1/3 c Honey
3 T molasses
2 tsp Cinnamon
3/4 c coconut
1 1/4 c dates
1 c nuts, chopped
1 c raisins
1/2 c rolled oats
4 1/3 c flour
1 tsp salt
2 tsp soda

Cookie Glaze

Cream together sugar and shortening; then beat in eggs. Stir in honey and molasses. Sift together flour, salt , soda, and cinnamon and stir in along with remaining ingredients. Mix with hand, if needed, to blend, add a little water if mix is too dry to form into rolls.

Shape dough into rolls 2 inches in diameter, length of cookie sheet and arrange on greased cookie sheets. Slightly flaten rolls with fingers. Makes 4 rolls -2 per large cookie sheet.
Bake at 375 for 11- 12 minutes or until golden brown and test with a toothpick.
Cut crosswise into bars while warm. Frost or drizzle with cookie glaze. Makes 3 dz large or 6 doz small bars.

Cookie Glaze

1/2 c sugar
1/4 c water
1 T corn syrup
11/3 c powdered sugar

In a small saucepan, stir together sugar, water and corn syrup. Cook over medium hear, stirring constantly until mixture boils, remove from heat. Cool for 5 minutes. Gradually stir in powdered sugar, beating until smooth after each addition. Mixture should have syrup consistency.

Homemade Rolls

I have always had a hard time making rolls, I want to blame it on that we have moved around so much that I keep trying new ones, but wherever we have lived, this one has seemed to work the best, just have watch the amount of flour to get the right consistency- it takes practice... so it is going to be the one I use so I can work on making them perfect.

2 T instant yeast

1 Tblspn sugar
Warm water to dissolve yeast
1 cup milk
1/2 butter - the original recipe calls for oil
1/2 cup sugar
3 eggs
1 tsp salt
approx. 5-6 cups flour

Step 1:
Put yeast and sugar in a large glass measuring cup, cover with warm water and stir with a fork. Set aside till foamy-about 5 minutes.

Step 2:
Put milk in a glass container and microwave for 2 minutes or you can scald it on the stovetop in a small pan. After scalding the milk, put the stick of butter in the container of milk. This melts the butter while also bringing the temperature of the milk down. In another bowl, beat eggs with sugar and salt.

Step 3:
In the mixer, add the yeast mixture and the milk/butter mixture. Then add the sugar, eggs and salt and mix together.

Step 4:
Add the flour 2 cups at a time. Mix well after each addition. Add the last cup slowly, may use more or less then 1 cup*. Once all the flour is added, mix for at least 4 or 5 minutes.
*The dough should pull away from the side of the mixer but still be sticky to the touch. If you have too little flour, the rolls won't hold their shape. If you have too much flour, they are too dry. If you added too much flour, you could add another egg.

Step 5:
Leave in mixer, cover and let raise for about an hour.
Run the mixer (I do this on the lowest setting) for a few revolutions. This is supposed to make the dough finer.

Step 6:
Roll out the dough on a floured surface. Form rolls into desired shape.
For Cresants: roll into 4 equal circles and slice into pizza shapes and roll up starting with wide end.
Knot rolls: Using a sharp knife, slice the dough into strips (approx 3/4 inch wide) and then cut the strip into 3 or 4 smaller sections. Tie each piece in a knot and tuck the ends under the roll. Place formed rolls on a greased pan.

Step 7:
Let rolls raise another hour or so.
Bake at 350 degrees until light brown - maybe 10 minutes or so.

Option for refrigerator rolls:
Step 5: Cover dough in bowl (remove beaters) and let rise till triple in size.
Punch down and divide dough into 3-4 equal parts as if you were going to roll it out. Place bowls with a lid and refrigerate overnight.
Step 6: Remove from refrigerator and roll into shapes while cold. Brush dough with melted butter before or after formed into shapes.
Step 7: Let rise 1-3 hours.
Bake 350 for 10-15 minutes depending on desired doneness.

Notes:
This recipe usually two nights of rolls for our family or one and a batch of cinnamon rolls.
To freeze:
After I form the rolls, I grease a pan and put the rolls on a cookie sheet. I cover the cookie sheet with sprayed saran or foil and freeze (don't let them raise for the second time before freezing). Once the rolls are frozen, I take them off the cookie sheets and put them in ziploc bags (laid out flat) in the freezer. I then just take out as many rolls as I need. The rolls need about 2-3 hours to thaw and raise after being frozen- perfect for sundays.
You can doubles the recipe in a Bosch. When doubling- use 2-3 Tbsp of yeast.

World's Best Rolls

2 c. whole milk or 1 can evaporated milk with milk to make 2 cups
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 -6 Tbsp.) butter
2 tsp. Kosher salt
2 T dry yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes- till bubbly.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft and sticky- just coming away from sides. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.

Cowboy Roast

One sunday I was looking for a recipe for a cross rib roast I bought on sale that I could cook while at church, my oven does not have time bake (that is how old it is) so I am limited to cooking for 3 hours or a crock pot. I came across this recipe and it work beautifully...I have made it a few times now because Matt has to have beef on sundays!

4-5 pound Cross Rib Roast, thawed and leave rolled up
Marinate for at least 3-4 hours in:
1/2 c ketscup
1/4 c soy
2T red wine vinegar
2T salad oil
1 tsp grd ginger ( I use 1T fresh grated)
1 clove garlic, minced ( can use 1 tsp powdered)
1 bunch of green onion, chopped
Mix marinade in a ziploc bag and add roast covering well.

Preheat oven to 400 degrees
Remove roast from marinade and drain off excess in bag and set aside
Place in a roasting pan with a rack and Roast for 1 hour then turn off oven, DO NOT open the door and leave for 3 hours(thus perfect for sundays) then baste the roast with marinade and cook for 20 minutes at 325 or till beef rare temp. Remove and slice up to serve
While roasting, heat up extra marinade in a pan and then add the drippings from the roast to make a great gravy ( thin but sassy) to pour over the meat.