LEG OF LAMB

• Just posting this for my future information but if you are interested in ever cooking a Leg of Lamb it turned out fabulous.

 This recipe comes from All Recipe's, I made adjustments.

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  1 clove garlic, mince
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground dried thyme
• 1/2 teaspoon dried sage

• 1/2 teaspoon dried marjoram
• 1 tablespoon reduced-sodium soy sauce (I used chicken broth instead, soy sauce just didn't sound right with Lamb....my opinion)
• 1 tablespoon vegetable oil
• 1 bay leaf
• 2 pounds leg of lamb

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Directions

1.  
2. HOW I COOKED IT - Cooking instructions found at simplyrecipes.com .... of course I was cooking a 6 lb bone in so this cooking may not work as well with a 2 lb.
3. 
   
4. 2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.  Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
   
   3  Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
   4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast).  If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.)
    

Yummy Dinner Rolls

1. Mix together:

        1 cup warm water
        3 heaping Tbsp. yeast
        1 Tbsp. sugar
Allow to expand.

2. Beat 6 eggs.

3. Mix together:
         2/3 cup powdered milk
         1 cup sugar
         1 butter
         2 cups warm water
         1 Tbsp. salt

Mix together and then add 10-14 cups flour. Dough should be sticky, but not gooey.  Let rise about until double (about 1 hour).  Form into rolls.  Let rise again.  Bake at 350* for 10-15 minutes.

Recipe makes like 70 rolls!  Recipe works cut in half.

Homemade Baby Cereals

Baby Oatmeal Cereal  

Ingredients:

1/4 cup of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor
3/4 cup - 1 cup water

Directions:

1. Bring liquid to boil in saucepan. Add the oatmeal powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly until cooked. 
3. Mix in formula or breast milk and fruits if desired and serve warm.


Baby Rice Cereal using "powder" 

Ingredients:

1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water

Directions:

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

Nancy's Spudnut Recipe

1 Qt. Warm Milk
1 Cup Sugar
1 Cup melted shortening
1 Tbsp salt
2 Tbsp yeast in 1/2 Cup warm water
2 Cups Mashed Potatoes
4 Beaten Eggs
14 Cups flour

Mix all ingredients in order given. Knead in flour, let rise to double in bulk. Roll out and cut with round doughnut cutter. Let rise. Fry in deep fat.

Glaze
Melted Butter, Vanilla, Almond Flavoring, Milk
Beat together. Amount depends on how many you have.
You can also frost them with chocolate frosting, Maple flavored frosting, or roll them in Sugar. Good no matter what you do!

This recipe will make 100 Spudnuts. I always make HALF the recipe, unless we have a big group of people.

Rich Dinner Rolls (Nancy Keyser's Cinnamon Rolls)

Rich Dinner Rolls
1 Cup milk, scalded 1/3 Cup shortening (part or all butter)  1/2 Cup sugar  1 1/2 tsp salt  2 cakes (2 Tbsp) of compressed yeast 1/4 Cup water, lukewarm ~5 Cups all-purpose flour, sifted 2 beaten eggs

1. Combine scalded milk, shortening, sugar and salt.  Cool to lukewarm.   
2. Soften yeast in lukewarm water.  Stir and combine with cooled milk mixture
3. Add about half the flour and the beaten eggs and beat well.  
4. Add enough of the remaining flour to make a soft dough, mix thoroughly.  
5. Knead about 10 minutes or until smooth and satiny.  
6. Place dough in a warm greased bowl, cover and let rise in a warm place about 2 hours or until double in bulk.  
7. If making dinner rolls, make rolls and let rise until double in bulk.

Bake at 375 for 15 to 20 minutes.
Cinnamon Rolls
Rich Dinner Rolls dough 1/2 cube melted butter 1/2 cup brown sugar cream or milk

1. After you have mixed all the above ingredients, roll out the dough using a rolling pin to about 1/4 inch thickness.  I like to make it rectangular (longer than wide).
2. Spread a generous amount of softened butter on the dough to the edges.   Sprinkle with a layer of brown sugar ( I don't measure, just make sure it is to the edge of the dough)
3. Sprinkle with cinnamon.  Can add raisins and/or crushed walnuts if you want.
4. Roll dough the long way.  Cut in to 1 inch sections.  Will make 12-16 rolls.  Easiest way to cut 1 inch cinnamon rolls is with thread or unflavored dental floss.  
5. NOTE: The following mixture is being prepared in the bottom of the pan where you place the cinnamon rolls.
   In a large baking pan, put melted 1/2 cube butter, 1/2 cup brown sugar and some cream or milk to make creamy.
6. Stir the mixture.  It should make a thick caramel.
7. Place them and let rise to double their size.  
8. Bake at 375 degrees for 20 minutes or until they are golden brown.
9. Turn out upside down to platter.  Enjoy!! YUMMY!!

Japanese Sweet Potato Casserole

We had to do some improvising this Thanksgiving.  My kids went on a field trip to pick Japanese sweet potatoes from a local farm...so I tried this recipe to replace Kurt's beloved marshmallow yams.  They were a hit. 

Ingredients

• 2 very large Japanese sweet potatoes
• 4 tbsp. butter
• 1/4 cup sugar
• 1/4 cup milk
• 1 tsp. cinnamon
• 2 egg yolks
• sesame seeds for garnish

Cooking Directions

1. Peel potatoes and chop into small pieces of roughly the same size.
2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. Sprinkle on sesame seeds if desired.
6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

LESLIE'S CHOCOLATE CAKE

2 cups sugar
2 eggs
2 1/2 cup flour
1 tsp. salt
1/2 cup cocoa
3/4 cup oil
1 cup sour cream*
2 tsp soda
1 tsp vanila


Mix together with beaters then mix in 1 cup boiling water. Pour into greased cake pan and cook at 350 until done (fore white cake omit cocoa)

*add 2 TBSP vinegar to milk to substitute sour cream