When I started to put today’s column together, I just went through the file and pulled some things that I thought sounded good, and since several of them made me think of fall, all the better! I have it on good authority that Zelma Grun is one of the best cooks there is out there, so I was happy when she shared her cinnamon roll recipe! I am anxious to try it . If you have never made a dried apple stack cake, now might be the time to try it. You can thank me later. I know that anytime Yvonne Mickel sends me a recipe it is a good one, so be sure to check out her fall pound cake. It might just be my Sunday cake this week! And now I am going to share a secret with you that you may or may not already know. You can work hard to make chicken and dumplings or you can use the trick in today’s recipe and use canned biscuits. Use the ones in the skinny cans, not the big biscuits. I usually pick the blue or the red tube and then tear them up into little pieces mixed with some flour. I think they are every bit as good. And that pork chop recipe is one of my old stand-by recipes because it is good and it is easy to build a meal around it. And if you need a quick coffee cake or a quick, easy dessert, try the Easy Cheese Danish! Have fun with the recipes today, and if you have a favorite fall recipe, the rest of us would love to see it! Holler! --Richard
Cinnamon Rolls from Zelma Grun
Zelma’s note: I had been wanting some fresh, hot, homemade, Cinnamon Rolls. Did you all catch that, Homemade Cinnamon Rolls? Well, this old, crippled-up woman loves them, but didn’t want to take the time to make them. I didn’t run to the store or bakery for them though. I improvised. Now I will share with you all a quick and simple way to make them at home, with almost no hassle. These homemade cinnamon rolls are quick and easy.
1 loaf of pre made bread dough
1/2 to 1 cup brown Sugar ( I used about 1 cup loose brown sugar)
Cinnamon (as much as you like)
Raisins, apple pie filling, cream cheese or nuts (Use any or all if you like)
1/2 can of cake frosting (I like lemon or orange or make your own glaze with orange juice, or milk, powdered sugar and a few drops flavor.)
Lay a loaf out in the refrigerator the night before you plan to use it. This morning I took mine out of fridge and started rolling it out in a sheet. If you let it warm up it works better. Don’t let it start to rise though. Then I spread a good bit to soft butter over the dough to about 1 inch from the sides. I used about 1/4 cup, but this is left to your own likes or dislike. Mix the sugar and cinnamon together and sprinkle it generously onto the butter. Dampen the side away from you lightly with water. Start rolling it across as tight as you can roll it. It will not be a big roll, but that is ok. Cut into about 12 to 15 pieces. Place in warm oven or in a warm place and let rise. They will rise to a good size. Place in oven and turn on 350 degrees and bake till very lightly browned. Melt about half can of bought cake icing and pour generously over them while they are still in pan and hot. Enjoy with a cup of coffee or glass of milk. Wonderful. (Tip: I use the Rhodes bread dough and keep it on hand in the freezer. Comes from the grocery store in packs of three. 1 loaf will make 12 large rolls. I use it whenever I want bread or sweet rolls and don’t want to make it from scratch. Before you heat your oven, be sure to place a small pan of hot water on the bottom rack and leave through out the cooking time.)
I used 3 lbs of chunk meat (1 & 1/4 lbs stew meat or 1 & 3/4 lbs. flat iron steak cut up)
2 Jalapeno peppers
2 serrano peppers
1 Poblano pepper
1 Anaheim pepper (all peppers have been de-seeded
1 Can of petite diced tomatoes, drained
1 6oz can of tomato paste,
Put meat in crock pot turn on high, cut up seeded peppers, place in blender with about one and one-half cup broth, pulse a few times to dice up peppers (this way it saves the burning sensation on the skin of fingers while dicing them) dump over meat, add tomatoes and tomato paste add another cup of broth, mix. Cover and let cook four to six hours. Enjoy
Bacon Wrapped Stuffed Chicken
3 chicken breast cutlets (if you only have regular boneless breast, just place individually in a Ziploc bag and using a meat mallet thin them out)
6 slices bacon
2 scallions, chopped whites and greens
1 clove garlic, minced
20 Ritz crackers, crushed
4 Tbs. grated or shredded Parmesan cheese
1 Tbs. butter
My house seasoning (equal parts black pepper, onion powder and garlic powder)
Take three slices of bacon and cook until crisp in a skillet. Remove and let cool to crumble. Drain the bacon grease from the pan leaving about one-half tablespoons. Add in the onion and cook for two to three minutes, add in the garlic, butter and crushed crackers. Stir to combine well, add the crumbled bacon and three tablespoons Parmesan cheese to the mixture. Remove from heat and set aside. Line a baking sheet with tin foil, lightly spray with cooking spray. Take each chicken cutlet and lay on a cutting board, place some of the filling over the chicken and then roll up. Take a slice of uncooked bacon and wrap around the chicken roll and secure each end and middle if necessary with a toothpick, place on the baking sheet. Repeat with remaining chicken and then sprinkle each one with a little of the house seasoning. Place chicken in a preheated 350° oven for 35 minutes. Remove and top each with a little remaining Parmesan cheese and return to the oven for an additional five minutes. I served ours with a baked potato and roasted asparagus.
Dried Apple Stack Cake
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. vanilla
Cooked dried apples
Preheat oven to 350°. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a pie crust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make seven layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar, if desired, or beat egg whites into a meringue and spread on outside of cake. You may brown the meringue if desired. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.
Cooked Dried Apples
Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, one-fourth teaspoon cloves, and 1 teaspoon allspice. (Note: If dried apples are not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick.)
Crock Pot: Chicken & Dumplings
4 skinless, boneless chicken breast halves
2 Tbs. butter
2 (10.75 oz.) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz.) pkg. refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for five to six hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Crockpot Ranch PorkChops
Note: This is a favorite at my house. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes
1 pkg. of boneless pork chops
1 can of cream of chicken soup
1 pkg. dry Ranch dressing mix
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for four hours or Low for six hours.
Easy Cheese Danish
2 cans of crescent rolls
1 (8 oz.) pkg. of cream cheese at room temp.
1/2 cup white sugar
1 tsp. lemon juice
3/4 tsp. vanilla
1 tsp. sour cream
Preheat the oven to 350°. Place a sheet of parchment paper on cookie sheet or baking pan. Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4-inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling. In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tablespoon works well, but you can use as little or as much as you like. Bake for 15 to 20 minutes. While the Danish are baking, you can make a quick royal icing to drizzle over the tops.
Drizzle for top:
1 cup confectioner’s sugar
1 Tbs. milk
1 Tbs. softened butter
Mix together the confectioner’s sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the Danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
Take the Danish out of the oven and allow them to cool for 10 to 15 minutes before icing.
Yvonne’s Fall Spice Pound Cake From Yvonne Marler Mickel
I used a box of Duncan Hines Butter cake mix and fix as directed. Add two teaspoons of pumpkin pie spices and one-fourth cup applesauce. Bake at 350° for 33 to 36 minutes. My oven only needs 30 minutes. Sprayed my Bundt pan with butter flavored Pam. Fixed a thin cream cheese icing for glaze. Goodness , a taste of fall in a piece of cake!
I block cream cheese, 1 cup confectionery sugar and milk thinned to pour over. I am thinking it could be adapted with Apple pie spice also. Would be good for fall. It was so easy, and made the house smell so good