HALLOWEEN PAST

I thought it would be fun to look at some pictures from Halloween's past.

Yummy Cinnamon Rolls

I make these every Halloween. I hand them out to the poor parents who are freezing, along with a cup of hot cider.


Dough:

2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Methods/steps
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Frosting:

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract
Methods/steps
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

Bread Pudding

If you have had ahard time suceeding with bread pudding try this recipe from allrecipes.com. However I changed a few things from the original. Hope you like it.
Don't forget the ice cream.


Butterscotch Bread Pudding


"Butterscotch chips and brown sugar are the characteristic ingredients in this baked bread pudding."
INGREDIENTS:
1 (10.75 ounce) loaf day-old
bread, torn into small pieces
4 cups milk
1 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 tsp cinnamon
1 cup butterscotch chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
3. Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

I didn't add the thigh wiggle. That is just what it says on the recipe.

What A Mom Says

I think all of us moms can relate to this. Enjoy.

Photography

I thought I would give taking my kids pictures a try this year. Inspiration from Mandy. They actually turned out pretty good. And the cost for prints from shutterfly $10 with shipping. I only ordered 5x7's just to see how they turn out. Here are few of my favorites. The nice thing is that I only had to drive down the road a little ways.

Pumpkin Cookies

3 eggs
2 tsp vanilla
1 cup shortening
3 cups sugar
2 tsp baking soda
2 tsp nutmeg
2 tsp salt
2 tsp cinnamon
2 cups pumpkin
4 1/2 cups flour
1 bag chocolate chips
1 bag butterscotch chips

bake 375* on greased cookie sheet 13-15 minutes.

very good. can use all chocolate chips or raisins.

Back Form The Elk Hunt

We all had a fun time up in the mountains. The kids had fun building a fort. It was very cold, but we stayed warm by bundeling up and staying close by the fire.Mike chose not to get a tag this year, he just needed a vacation. I am glad that is what he opted to do, because his dad and brothers hadn't even seen one elk by the time we left to come home. It was realy nice to go up to the mountains and have some relaxation. The fall leaves were very beautiful this year. I am sure glad we have a trailer to keep us all warm. Also so I can cook some good food.

HALLOWEEN

http://imakeprojects.com/Projects/halloween-jars/

check these out for Halloween.

Recipe

So the hamburger bun recipe turned out. I am so glad to finnally found one that works. So here is one of my tried burger recipes you will just have to try on one of the game nights. I got this one from Food Network, Tyler Florence

Stuffed bacon Cheeseburgers

Ingredients
1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving
Directions
Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.