One Hour Rolls

I love hot rolls but they are so time-consuming. My mom had a basketball dinner at her house and someone brought these rolls.  They are super fast (really-one hour), and are delicious.

Shirley's One Hour Rolls
by Emilee Wells

1 c. warm water
1/4 c. sugar
1/3 c. oil
2 T. yeast
Mix together and let stand 15 minutes

Add:
1 t. salt
1 beaten egg
3 or 3-1/2 c. flour
Mix and let stand 10 minutes. Shape and let rise 20-30 minutes. Bake at 375 for 10 minutes. makes 1-1/2 doz rolls . Recipe can easily be doubled or tripled.

Homemade Bang Bang Shrimp Salad

Editor's Note:  This was DELICIOUS and not something I would ever think I could make.  Thank you, Jolynn!


Homemade Bang Bang Shrimp Salad
by Jolynn Shull

Shrimp:
Cornstarch enough to coat all the shrimp (about 1/4 cup?)
1-2 t. garlic powder
2 pinches kosher salt
1/4 inch of oil in the bottom of a skillet

Sauce:
1 c. thai sweet chili sauce
1/4 c. mayonnaise
Srirachii hot chili sauce (for those with a touch of the masochist)

Salad:
Salad mix
Red bell pepper
Snow peas
Bean sprouts

Shrimp:
Pre-heat oil in skillet.  Mix cornstarch, garlic powder, and salt.  Lightly coat shrimp with mix.  Quickly fry shrimp (about 30 seconds per side--you know it's done when it's pink).  Sprinkle with salt.

Sauce:
Mix mayo with sweet chili sauce and add srirachi to taste.  (Your taste could possible be none.)  Toss shrimp with sauce. 
Variation:  Pop-Pop Shrimp.  Use sweet-and-sour sauce instead of sweet chili.  Much milder.

Salad: 
Chop veggies and add to salad mix.
Add shrimp to the top of each person's plate of salad. 

Kid variation:  Bang-Bang Tacos--Put a small amount of salad and a few shrimp on the top of a corn tortilla.

Baked Brie

I love to pretend I'm fancy every now and again, and this little appetizer, served with apples, pears, or crackers, fits my romantic bill. Yum! Recipe from Food Network. (I used a smaller brie wheel, and cut everything else in half.)

Baked Brie
by Emilee Wells

1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten


Preheat the oven to 400 degrees F.

Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.

Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.

Mini Meat Pies

Nadine's husband, Travis, finds these mini meat pies romantic because they a) can be made ahead, b) do not need dishes or utensils, and c) are easy.

Mini Meat Pies
by Nadine Bailey

1 pound ground beef
3 potatoes, peeled and diced (about 1 cup)
1 tablespoon Wocestershire sauce

1 teaspoon liquid smoke (optional)

1 teaspoon garlic salt

1 bag frozen peas and carrots

Dough:

3 cups all-purpose flour

1-2 tablespoons sesame seeds (optional)

1 ¼ teaspoons salt

1 cup shortening

¾ cup shredded cheddar cheese

¾ cup evaporated milk

1 tablespoon cider vinegar

In a skillet over medium heat, cook beef until no longer pink; drain. In another pan, cook potatoes in about ½ to 1 cup water, until potatoes are tender. Add browned ground beef and seasonings, mix well. Stir in frozen veggies. Remove from heat.

In a bowl, combine flour, sesame seeds (if desired) and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out to 1/8-inch thickness. Cut with cookie cutter (round or heart, etc.) Place half the circles 2 in. apart on ungreased baking sheets. Top each with about 1 ½ tablespoons of beef mixture; cover with remaining circles. Press edges together and seal with a fork. Cut a slit in the top of each.

Bake at 425 for 12-16 mintues or until golden brown. Serve immediately or cool, wrap and freeze for up to 3 months. Yield: 1 ½ dozen.

To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425 for 14-16 minutes or until heated through.

Marshmallow Fondant

Rolled Marshmallow Fondant
by Nadine Bailey

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.
Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.

Instructions
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Conversation Heart Cookies

Conversation Heart Cookies
by Nadine Bailey

Cookie Dough
1 cup unbleached all purpsoe flour
¾ cup cornstarch
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (1 ½ sticks, or 12 tablespoons) BUTTER, do not substitute with margarine
¾ cup powdered sugar
1 teaspoon vanilla extract

Buttercream Frosting
4 tablespoons ( ½ stick) BUTTER
1-2 cups powdered sugar
1 teaspoon vanilla extract
*optional: for chocolate, reduce powdered sugar by ½ cup 1/3 cup cocoa powder

Rolled Fondant (can be bought or homemade)[Editor's Note: She used Marshmallow Fondant, recipe above.]

Heat oven to 300. Line baking sheets with parchment paper.

In medium bowl, sift flours, cornstarch, baking powder and salt and set aside (I place all in a bowl and use a wisk to mix them together). In a large bowl use an electric mixer on medium to beat the butter, powdered sugar and vanilla until smooth and lightened slightly in color. Scrape the sides of the bowl as needed during the mixing. Mix in the flour mixture just until the flour is incorporated and a smooth dough forms. (I have added a small amount of milk, 1 teaspoon at a time, if the dough doesn’t clump to form a smooth ball).

Mold into a ball and chill for 1 hour (or 20-30 min in the freezer). Dust workspace with a mix of equal amounts of cornstarch and powdered sugar. Roll dough out to ¼ inch thickness. Use heart-shaped cookie cutter to cut out cookies and place on parchment paper.

Bake at 300 for 20-30 minutes (depending on size of cookie- they should look a little underdone, but lightly brown on the bottom). Cool on baking sheets for 10 minutes. Transfer to wire rack to cool completely.

While cooking and cooling cookies, make buttercream frosting. Place some white in an icing bag with small round tip (#3 or #4). Using red gel coloring, make some frosting bright pink and place in a piping bag with tip #1 (smallest round tip).

Make fondant colors as desired. Roll fondant out on shortening-greased work space to 1/8-inch thickness. Using same cookie cutter as used for cookies, cut out heart shapes. Pipe an outline of buttercream frosting on the cooled cookie, place cut fondant on top. Dust with dusting powder (equal mix of cornstarch and powdered sugar) and smooth with fondant smoother or fingers (*caution- watch out for cookie crumbs!)

Using bright pink frosting with small round tip (#1), pipet different sayings on hearts. Examples: smile, cutie, Hi!, Bye-Bye, Friend, Call Me, Sweetie, Hello, Cool, Smile, Be Mine, Love, an so on.

Allow frosting to set (about 2 hours). Store tightly covered at room teperature for up to 5 days.

Cheesecake

Cheesecake by Melissa Corry
3 STEP CHEESECAKE
2 packages (8 oz) cream cheese
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust
MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
POUR into crust.
BAKE at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours.

VARIATIONS:
Chocolate Lovers Cheesecake – Melt 4 squares of semi-sweet chocolate. Blend with cream cheese mixture after the eggs have been blended.
Luscious Lemon Cheesecake – Add 1 tbsp of fresh lemon juice and ½ teaspoon grated lemon peel with the cream cheese, sugar, and vanilla.
Peanut Butter Chocolate Chip Cheesecake – Add 1/3 cup of peanut butter with the cream cheese, sugar and vanilla. After blending eggs stir in ¾ cup of mini chocolate chips.
Pumpkin Layer Cheesecake – After batter is completed set 1 cup aside. Pour remaining into crust. Add ½ cup canned pumpkin, ½ teaspoon ground cinnamon, a dash of cloves, and a dash of nutmeg to the 1 cup of batter. Stir. Pour over cream cheese batter.
Raspberry Swirl Cheesecake – After pouring batter into crust dot top of cheesecake with 3 tbsp of melted raspberry preserves. Cut through batter with knife for marble effect.
White Chocolate Almond Cheesecake – Add 4 squares of chopped white baking chocolate to mixture. Pour into crust. Sprinkle top with ½ cup chopped almonds and 2 more squares of chopped white baking chocolate.
Fruit Topped Cheesecake – After cheesecake has been refrigerated top with 2 cups of sliced fresh fruit and drizzle with 2 tbsp of heated strawberry jelly.
Toffee Crunch Cheesecake – After blending eggs stir in ¾ cup of chopped toffee bars. Pour into crust and then sprinkle top with ¼ cup of chopped toffee bars.
White Chocolate Raspberry Swirl Cheesecake – Stir in 3 squares of melted white baking chocolate with cream cheese mixture. Pour into crust. Microwave 3 tbsp of raspberry preserves till melted. Dot top of cheesecake with jam and cut with knife for swirl effect.
Chocolate Swirl Cheesecake – After pouring batter into crust dot top of cheesecake with 4 tbsp of melted chocolate chips. Cut through batter with knife for marble effect.
Snickers Cheesecake – After blending eggs stir in ¾ cup of chopped snickers bars. Pour into crust and then sprinkle top with ¼ cup of chopped snickers bars.
Peanut Butter Passion Cheesecake – Add 1/3 cup of peanut butter with the cream cheese, sugar and vanilla. After blending eggs stir in ¾ cup of chopped peanut butter cups. Pour into crust and then sprinkle top with ¼ cup of chopped peanut butter cups.

AUTUMN CHEESECAKE
CRUST
1 cup graham cracker crumbs
½ teaspoon ground cinnamon
½ cup finely chopped pecans
¼ cup butter or margarine, melted
3 tablespoons sugar

FILLING
2 packages, 8oz, cream cheese
½ cup sugar
½ teaspoon vanilla
2 eggs

TOPPING
1/3 cup sugar
½ teaspoon ground cinnamon
4 cups sliced peeled apples
¼ cup finely chopped pecans

Crust – MIX crumbs, pecans, sugar, cinnamon, and butter. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
Filling – MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Pour over crust.
Topping – MIX sugar and cinnamon; toss with apples. Spoon apple mixture over cream cheese layer; sprinkle with pecans. BAKE at 325 for 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; Refrigerate for 4 hours. Remove rim from pan and serve.

BROWNIE BOTTOM CHEESECAKE
1 package brownie mix
3 packages cream cheese
¾ cup sugar
1 teaspoon vanilla
½ cup sour cream
3 eggs
PREPARE and bake brownie mix as directed on package for 9 inch square pan in bottom of well-greased 9-inch springform pan.
MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, and blend. Pour over brownie crust.
BAKE at 325 for 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; Refrigerate for 4 hours. Remove rim from pan and serve.