Spring Fling Recipes

Each month we have a theme and somehow we missed all the Irish recipes in March. We do have a few recipes from our Spring Fling in April. Don't forget....Cinco de Mayo in May, bring any mexican dishes and your recipes to our Cinco de Mayo day. I also wanted to add a recipe from the men cooking the other night at the "Redneck Ball." This recipe was made by one of our community members and was a hit. I think I will make it for our "Linger Longer" tomorrow after church.

Buttermilk Pie-"Redneck Ball" Bill Blair got the recipe from "The Cabin Restaurant" in LA

2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla
2 Tbls. cornstarch
1/4 lb melted butter
3 large eggs
1 cup buttermilk

Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9" pie shell and bake at 350 degrees for 40 min. or until set and brown on top.

Sugar Cookies – Maurine Yose
2 1/4 cups flour
½ cup butter
1 teaspoon baking powder
2 Tablespoons milk
¼ teaspoon nutmeg (optional)
1 egg
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
Beat sugar and butter. Add egg continue beating. Add vanilla. Mix dry ingredients together. Add to other mixture. Chill. Roll and cut. Bake at 375° until lightly browned


Recipe adapted from Grandma’s Rolls-New Era November 2004, p. 39.
Cinnamon Rolls-- Annette Priddis submitted this recipe and the seminary students, community members, and anyone else who has tasted these know they are the best.
In mixer bowl, combine:
2 cups flour
6 Tablespoons Non- Instant Powdered Milk (or 2/3 cup instant)
½ cup sugar
2 ½ teaspoons salt
2 Tablespoons yeast
Stir together with spoon.
Add:
3 cups hot tap water
Mix with regular beater until smooth, about 1 minute.
Add: 3 eggs
½ cup shortening
Mix until smooth.
At this point change to bread hook. If you are using a hand mixer, you will have to stir the rest by hand.
Add: 5-7 more cups of flour until dough pulls away from sides. It should be sticky to the touch but not so sticky that dough comes off on your hands.
(Less flour makes a softer roll, but it should not be so soft that it cannot maintain its shape.) Place dough in a greased bowl; cover with plastic wrap that has been sprayed with cooking spray. (actually I leave it in the same bowl and leave out this step.) Let rise in a warm place until dough has doubled in size. Punch down, cover, and let rise again until doubled in size.
Divide into fourths. Place on floured board. Roll out until ½ inch thick rectangle.
Spread with softened butter.
Shake on sugar ( enough to be adsorbed by butter
Shake on cinnamon.
Beginning on long edge, roll into cylinder. Pinch the seam to seal completely.
Cut into 1” pieces and place on cookie sheet. Bake at 375º for 12 to 15 minutes until golden brown.