Welcome back …
to Down Home Delicious® and my updated blog where home cooking and all things home and food oriented take center stage with the desire to make your life happier, easier and even more filled with delicious foods for family and friends. Bob and I have been caught up in some health issues recently that slowed our writing for a while but as we recuperate we plan to be up and running again. However, that doesn’t keep me from thinking of food and family and my extended family of readers and friends. As long as there is life there is food and family needing tending. As you know, today’s home cook is challenged by his/her time constraints as well as tempted by the burgeoning availability of unhealthy fast foods. Restaurants test our self control by serving enormous portions to bring in more profits and our waistline is the loser.
I have worked on many new and most delicious recipes and have some ideas to stoke your fire even further. Our Down Home Delicious® website is currently being revamped to make it more appealing and useable by you, our valued readers. We want it to be more user friendly so that you will interact with me and let me know what you do or don’t like and in what direction you are interested. I invite you to send links to great cooking information that you can recommend. We will post the links. Not all links are created equal so we prefer those you have checked out and can give a heads up.
We have a new ebook that will be put on Kindle titled “A Taste of Down Home Delicious®.” It has sample recipes from the original cookbook. If you haven’t got a copy of the hard back book yet, this is a good way to become familiar with it. Next, we are working on an expanded version of my original book which includes all the old favorites, a few updated, and upwards to 100 new recipes being cranked out daily. That will probably be published as an ebook also and we will keep you posted on its progress.
Do you like contests? One idea we have is a recipe contest to generate new material from old family favorites and/or original recipes of my readers. Everyone 16 years or older are welcome to enter up to 5 recipes each at a time. The recipes entered will be tested and, the contributors of those deemed appropriate for publishing in my blog, will win a free cookbook and be entered in a later drawing for a cash prize. More details to follow. A good example of this type of recipe is the one submitted by our friend Mary Wheeler. I personally tested and formatted her recipe into our style and share it with you at the end of this article. Mary promises to share more family favorites with us. My cousin Marian Boley sent me a great hot dog idea that I will share later in another post. There are more, these are just two of the more recent.
I hope you are all safe from the wildfires and rainy weather. We are still in drought mode here and praying for rain. Take good care of yourself and try to make every day a Down Home Delicious® Day with good food, good friends and happy, healthy families.
Glad to be back, Peggy Sholly
The Mary Wheeler Family “oh so good”
Make Your Family Smile Cinnamon Rolls
Hot and doughy…sweet, and crunchy …perfect combinations to warm your tummy and put that
smile on your face. Thank you Grandma Doris for your holiday favorite.
Makes 2 dozen
1 package active dry yeast or 1 cake compressed yeast
¼ cup lukewarm water
½ cup hot mashed potatoes
¼ cup solid shortening
¼ cup granulated sugar
1½ teaspoons salt
1 cup milk, scalded
4 or more cups all-purpose flour, sifted
3 tablespoons butter or margarine, room temperature
1½ cups dark brown sugar
1½ cups pecans, minced
powdered sugar icing with ⅛teaspoon ground cinnamon added
Soften active dry yeast in warm water, or compressed yeast in lukewarm water. Combine potatoes, shortening, sugar, salt and hot milk. Add ½ cup flour and mix well. Add softened yeast and egg. Stir in 2 cups of the flour; beat well. Stir in remaining flour (or enough to make soft dough). Knead on lightly floured surface until smooth and elastic.
Place in lightly greased bowl, turning once to grease surface. Cover, let double (about 1-1½ hour) in a warm place. After doubling, remove from bowl and punch air from dough with your fists. Shape dough in a ball. Cover again and let rest 10 minutes.
Preheat oven to 400 degrees.
Roll out rested dough with a floured rolling pin to about a ¼-inch thick. Spread very soft butter (margarine to be healthier) on top of dough then layer brown sugar and pecans then sprinkle cinnamon and nutmeg on top.
Roll up dough to form a log and slice about 1-inch thick. Lay on greased cookie sheet. Let rise until almost double (about 1 hour). Bake 12 to 14 minutes.
Ice pastry with powdered sugar icing with 1/8 teaspoon ground cinnamon added to make them taste like Cinnabons®.
If you don’t have time or interest in making your dough from scratch I suggest you buy a roll of frozen yeast bread, defrost and use it in place of the scratch dough.