Wednesday, February 07, 2007

Cinnamon Rolls for a BIG crowd!

Cinnamon Rolls for a BIG crowd

May be halved, and rolls may be frozen!
Sweet Dough
3 Tblsp. Yeast + 1 Cup warm water
3 ½ Cups milk
10 eggs
1 Cup butter
1 Cup Sugar
4 tsp. Salt
1 tsp cinnamon
up to 20 Cups Flour, adding a cup at a time after 15 cups.

While the yeast softens in the water; (put the whole eggs in a bowl of hot water ---this is to warm them up before breaking them and adding them to the mixture) and heat the milk to very warm and add all the other ingredients with 5 cups of the flour to mix in your large mixing bowl, along with the yeast/water and mix well and knead for 10+ minutes. Oil bowl, place dough in and turn to cover, cover with a damp towel and put in a very warm place to double. Punch down, divide into 4ths and let rest ten minutes... then begin rolling out one piece of the four into a rectangle. Spread with ¼ of the filling mixture, roll up the long side and slice** into one inch pieces. Place cut side down on prepared baking sheets (sprayed or foiled and sprayed) and set aside in the warm place to double. Then bake for about 20 minutes at 375. When slightly cooled, frost. Wrap well or serve.This may seem like way too many, but if you make this recipe up, you can freeze some for different breakfasts.
Filling: Blend:
2 Cups Butter
1 ½ Cups Brown Sugar
1 ½ Cups Sugar
4 tsp. Cinnamon
1 tsp. Salt
1 Cup Flour
¼ C milk
4 cups raisins or nuts (optional)
Frosting: Whip:
4-6 Cups Powdered Sugar
1 Cup Butter
½ tsp Salt
¼- ½ Cup Cream or milk
Frost a few minutes after you remove the rolls from the oven.

What I do with this recipe is make the entire batch. When I have gotten the cinnamon rolls rolled and cut, then I place a few in a pan to rise to eat for dessert that night and then I flash freeze the rest. That way I can take a few out the night before I want them, put them in a pan, cover with plastic wrap and let them defrost and rise and they are ready to bake in the morning. I even make up the entire recipe of frosting and place it in small containers, freeze and take it out and place in the refrigerator to thaw when I need it.These are the yummiest cinnamon rolls that I have found. I found the recipe somewhere on the Internet.
Love, Heather

**Tip If you have trouble slicing the dough with out mangling it, try taking a peace of sewing thread, put it under the dough, bring up the two halves of the thread, and criss-cross them and slowly pull tight until the dough is cut.

Shredded Chicken

Shredded Chicken:

Place your washed whole chicken in a stockpot, cover with water add a teaspoon of garlic salt, oregano, and basil to the water. Bring to a boil, reduce heat and simmer from 45 minutes to an hour or until your thermometer inserted in the chicken reads 190F. Remove from pan. Cool. De bone and shred. Place 2- 3 cups of shredded meat in a freezer container. Use within 3 months. Our favorite uses for this is Chicken Tetrazzini, Ritz Chicken, Chicken Pot Pie, and Chicken Salad.


Bulk Meatballs:

4 pounds lean ground beef
2 eggs, slightly beaten
1 cup dry bread crumbs or organic oats
1/2 cup finely chopped onion
1 Tablespoon sea salt
1 teaspoon pepper
2 cups milk

Preheat oven to 375F.
Combine all ingredients. Blend well.
Use a cookie scoop to shape.
Place on an ungreased baking pan (we line ours with aluminum foil for easy cleanup).
Bake for 25-30 minutes or until browned. Cool.
Place about 20 -25, depending on your family size in a freezer container. Use within 3 months.

Our two favorite recipes for meatballs are Swedish Meatballs and Crock pot Mock Lasagna.

For a quick lunch or snack, put a few meatballs on a cookie sheet and bake at 375* until warmed through. Pour barbecue sauce over meatballs to coat thoroughly!

Just a note - this is 6.15 pounds of ground beef, so don't expect this much if you follow the above recipe exactly, we had to modify it slightly for the package we got. With this large package I was able to get 125 meatballs. 25 meatballs in each bag (5).

The finished meatballs ready for the freezer.

~Heather and Elissa

Mexican Meat Mix

Mexican Meat Mix: 5lbs beef roast or a combination of beef and pork roasts 3 onions, chopped 1 4ounce can shopped green chiles 2 7ounce cans green-chile salsa 1/4 teaspoon garlic powder 4 Tablespoons flour 4 teaspoons salt 1 teaspoon ground cumin Cook roast(s) in crock pot with a 1/2 cup of water until fork tender. Remove meat, reserving juices. Cool meat, remove bones. Shred meat and set aside. Spray a large skillet with non-stick spray. Saute onions and green chiles for 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool. Put about 3 cups mix into three freezer containers. Freeze. Use within 6 months. Our favorite use for this mix is Chimichangas. I have also used it for tacos, nachos and occasionally a Mexican casserole.

Bulk Mixes

Baking Mix ( can be used in place of Bisquick)
8 1/2 cups flour (You can use unbleached or all-purpose)
4 Tablespoons baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups shortening
In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Store in a cool dry place. Use withing 10-12 weeks. Makes about 13 cups.
Taco Seasoning Mix:
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Combine all ingredients. Makes 1 pkg. Use with 1 1/2 pounds of ground beef and 1/2 cup of water.
Ranch Dressing Mix 1 cup dried parsley 1/2 cup dried minced onion 1/2 cup garlic salt 1/2 cup onion salt 1/4 cup garlic powder 1/4 cup onion powder 2 Tablespoons dried dill weed Mix and store in an airtight container. This makes 24 - 4 cup batches. Ranch Dressing 2 cups mayonnaise 2 cups buttermilk 3 Tablespoons of the dry mix Mix well and chill 2-4 hours before using. Will keep in the fridge 2-3 weeks.
Onion Soup Mix:
3/4 Cup instant minced onion
1/3 cup beef-flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. 5 Tablespoons = 1 package of onion soup mix.
Hot Cocoa Mix 1 box of powdered milk that makes 8 quarts 1 pound box of quick cocoa mix 4 cups powdered sugar Mix together. Use 4 teaspoons to a cup of hot water.
I hope you enjoy and I hope that these may help you save a few pennies!
Love, Heather