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!!!!