1/2 C warm water
2 packages of yeast
2 Tbsp sugar
3.5 oz. instant vanilla pudding
1/2C melted butter
2 large eggs
1 tsp salt
8 C flour
app. 1/2 C melted butter
2 C packed brown sugar and 2 Tbsp cinnamon
Cream Cheese Frosting:
8 oz/ cream cheese – softened
1/2 C soft butter
1 tsp vanilla
3 C powdered sugar
2-3 Tbsp milk, just enough for fluffing
In a small bowl, combine water, yeast and sugar. Stir until dissolved. In a large bowl, make pudding according to package. Add butter, eggs and salt. Mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth. Adding flour as needed. When dough is smooth, place in a large bowl, cover and let rise until doubled (about 1 hr.). Punch down and let rise again for about 45 minutes.
Roll out onto a floured surface – into a rectangle. Spread 1/2 C melted (I think really soft butter might be better as it won’t run as much) and then sprinkle the topping on. Roll up very tightly. Make a notch every 2 inches. Use some thread to go under dough and criss-cross at notch to make a clean cut. Place on greased baking pan 2 inches apart and press down slightly. Cover and let rise again – 1 h our. Bake at 350 for 15-20 minutes. Take them out just as they turn brown. Don’t overbake. Frost when they are warm and serve when they are warm!!
That is a lot of rising. One thing to note is that on the first rise cycle, the dough does not rise much as the ingredients are cold. It rises a LOT the second and third times though!
Dissolve beef in 10 cups cold water. Once I get it started with a spoon, I use a hand mixer to get the meat as fine as possible. Add rest of ingredients. Bring to a boil then simmer for 4 hours, stirring occasionally. Thicken with corn starch. Serve over spaghetti noodles. Top with cheddar cheese. Eat. Enjoy. Eat some more. Enjoy some more.
I often make at least a double batch. For 3 pounds of beef, I often double the spices. (And add some water.) For 5 lbs of beef I triple all the spices, but only use 12 oz of tomato paste.
Hi all. I keep saying I am going to set up a website where I can share the recipes I am most fond of (and are most requested). I keep saying, but never doing.
I have been working with WordPress a lot lately (Check out this site. Very cool.) and have really enjoyed all the customization available ther, and the ease with which you can add and remove and publish and organize. It’s really quite fantastic. So, naturally, the two seemed to fit together nicely.
Thus was born, food.gregshead.net.
I’ll post a recipe or two soon. And I’ll be sure to tag them with lots of appropriate tags so there will surely be something that fits every tastebud’s fancy. If you have any suggestions, please stop by the contact page and leave me your very own recipe. I’ll publish the ones I try (and like). :-)