Sunday, February 5, 2012

Recipe Time

Pans of cinnamon buns for the football fans tonight.

I should be working on the quilt I keep ripping out seams on but here I sit!! I have had a few requests for cinnamon buns and Italian beef  recipes. Here you go!
 I use this recipe for the dough I to make cinnamon buns, it is also the recipe I use for our regular loaf bread. The only thing I do different is I use 4 cups of fresh ground wheat and only 2 cups of white
flour
http://allrecipes.com/Recipe/Amish-White-Bread/
After the first rise, divide the dough in 1/2. You could use one 1/2 for a loaf of bread the other for the buns or all in just buns like I did today. For the buns roll out the dough in a long rectangular shape, then spread a paste of butter and brown sugar on the rectangle, sprinkle with cinnamon then roll it up on the long side nice and tight. Once you have it rolled up cut into the size pieces you like best I think I cut 2 to 3 inches wide. To make the paste for both pans I use 1/2 stick of melted butter and enough brown sugar to make a paste. Remember to sprinkle the cinnamon on before you roll it up! Cover and let rise an hour or so. Bake at 350 for maybe 20 to 30 minute (once the buns are a nice golden brown). I frost ours with a mix of butter, milk, powder sugar and a dash of vanilla. I don't know the amounts on any of this I just do what I know, make the frosting into a heavy spread then dump a little on each bun while they are still warm or you could spread it out nicely. Keep in mind it will melt some!

Italian beef
3 to 4 pound rump roast, have the butcher slice it into1 inch slices
In a crock pot add the following;
One bottle of red cooking wine I think they are 12 ounces, or if you have some leftover red wine throw that in instead.
1 1/2 cups of water
3 beef bullion cubes
1 garlic bud crushed, or a good sprinkle of dehydrated garlic
One Teaspoon of each of the following
Salt
Pepper
Parsley
Basil
Oregano
Crushed hot red pepper
Add the beef  set the timer for 4 hours, I have a pot that has a 4, 6, 8, and 10 hour setting.
Once it is done cooking refrigerate overnight. In the AM skim off all the fat, it will come off in nice big chunks.
I like to crumble up the meat or shred it, start the crock pot back up and cook till warm
You could eat it the same day but letting it rest overnight is much better.
Serve on hoggie rolls with some of the Au Jus, our family likes a little extra Au Jus on the side for dipping.
Now I am going to return to the quilt top, I will get this durn thing finished once and for all tonight!!!!



8 comments:

  1. Debby, thank you so kindly for your recipes/method. Go easy on that durn ripper will ya? Don't be going hurting yourself. Enjoy your evening.

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  2. Oh my good God!! Be there in 5 minutes flat!!! Throw on a pot of coffee!! ;)

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  3. oooo Nanny those buns look good x

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  4. Come on down, plenty for everyone!!!

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  5. YUM!! Good thing, my Older boy is not sitting net to me right now! He might just start asking when we can go visit you!!:)

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  6. How absolutely decadent!! I thought you said "dump a little" frosting on them!!! I'm imagining now that I can smell them fresh out of the oven...rats...

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  7. The buns didn't last long!! I did put a few aside for us today.

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  8. I can’t wait to make these cinnamon buns. I love the way my house smells when I make them. The Italian Beef also sounds delicious. I suggest trying grass fed beef the next time you make it. Grass fed beef is much healthier to eat and its flavor is out of this world. You can check out the La Cense Beef website for more information.

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