Kay's Rolls

Combine 

2 packages of yeast (regular) not rapid 

1/4 cup warm water

1 tsp. sugar

beat 3 eggs and add to cool yeast mixture then add shortening/sugar mixture

in pan heat and stir until dissolved 

1 cup hot water

1/2 cup sugar

2 tsp. salt

remove from heat and add until dissolved 1/2 cup white shortening

add 4 1/2 cups of sifter white flour

let rise until 2 times the size (about 30 minutes)

beat down with spoon

grease top, cover, put in fridge for 8 hours

roll out, let rise for 3 1/2 hours

cut in strips, dip in margarine, tie in knot

bake at 400 degrees for 10 minutes

Chocolate-Dipped Peppermint Sticks

Basic Cookie Dough Directions:

2 3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) (2 sticks) butter (no substitutions), softened
3/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) vanilla extract

DIRECTIONS

On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.


Ingredients:
1/4 teaspoon(s) peppermint extract
Green and red paste food coloring
5 ounce(s) white chocolate, melted
6 green or red starlight mints, crushed

Directions

1. Prepare Basic Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
2. Preheat oven to 350 degrees F. Line 9" by 9" metal baking pan with plastic wrap, extending wrap over 2 sides of pan. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over remaining plain dough. Freeze 10 minutes.
3. Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one-third is all red on top, one-third is all green on top, and middle third is half red and half green. Cut each third crosswise into 3/8-inch strips. Twist strips and place, 1 1/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden-brown. Transfer to wire rack to cool. Repeat.
4. Dip one end of each cookie into chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies 15 minutes to set.
5. Store cookies in tightly sealed container, with sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.

Cream of Pumpking Soup Topped with Curried Pecans

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION

1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Spicy Pumpkin Soup

Ingredients

2 tablespoon(s) margarine, substitute butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
clove(s) (2 cloves) garlic, minced
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1 carton(s) (32 ounces) chicken or vegetable broth
1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
1 can(s) (12 ounces) carrot juice
1/2 cup(s) pumpkin seeds (pepitas), roasted and shelled

Directions

1. In 4-quart sauce
pan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
Tips & Techniques
If you can't find roasted pumpkin seeds in your supermarket, roast them yourself: In 10-inch skillet, toast pumpkin seeds over medium heat until lightly browned.

Spicy Pumpkin Soup

Serves: 4 persons
Cooking time: 10 minutes
Preparation Time: 10 minutes

Ingredients3 cups of chopped cooked pumpkin. See Cooking Vegetables
¼ cup chopped onions
2 teaspoons minced garlic
A pinch of cinnamon
2 cups water
1 cup of low fat milk
1 tablespoon of butter
2 tablespoons of chopped coriander/ herb of your choice
Salt and ground black pepper to taste

Method

Melt butter in a saucepan over medium heat. Add onions and garlic;saute until tender. Turn off heat. Add to the cooked pumpkin; the onion garlic sautéed mixture, pepper, cinnamon, salt, water, milk and blend it until smooth.Transfer to the saucepan and allow it to boil for a few minutes. Garnish with coriander or herb of your choice and serve it with warm crusty bread. Tasty TipThis soup taste delicious with some extra crushed ground pepper before serving! Article taken from Archana's Kitchen - http://www.archanaskitchen.com/URL to article: http://www.archanaskitchen.com/2008/soups/spicy-pumpkin-soup/

Harriett's Yummy (my all time favorite dessert)

Harriett's yummy

crush 1 box of vanilla wafers
add 6 T. melted butter
add 2 T. sugar

mix well and press into 9 x 13 pan (reserve about 1/2 cup for top)
freeze while preparing next layer

melt together'1/2 cup butter and
2 1 oz. squares unsweetened chocolate
add 1/4 cup milk, mix well
add 1 1/2 cups powdered sugar
mix well and
add 1/2 carton of THAWED 8 oz. cool whip

place on top of crumbs and freeze

cut 1/2 gallon of mint chocolate chip ice cream into 3/4 inch slices and lay on top of chocolate layer, fill in cracks

sprinkle the reserved crumbs on top

freeze

King's Choice

This was an all time favorite in our house as we were growing up. Unfortunately I googled King's Choice and it turns out no one else calls it that so I emailed my mom for the recipe.

Enjoy!

King's Choice

1/2 cup butter
1/2 cup flour
pepper
4 cups milk
4 teaspoons instant chicken bouillon
2 chicken breasts (cooked and cut into pieces)
1 cup frozen peas
1 tablespoon sugar

basically this is just a white sauce with chicken flavor. melt the butter, add the flour and cook over medium heat for a minute or 2 to take out the flour taste, add the milk and stir frequently until thickened, it will stick and scorch on the bottom of the pan, i usually do this over medium heat. add the bouillon cubes/granules, sugar, pepper, and then add the chicken and peas last. heat through and serve over toast points or pepperidge farm puffs (more fancy).