French Bread

French Bread

2 1/4 cups warm water
2 tablespoons sugar
2 tablespoons yeast (2 packages)
1 tablespoon salt
2 tablespoons shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar.  Sprinkle yeast over top; allow to soften.  Add salt, shortening and 3 cups flour; beat well.  Add remaining flour, stirring well with heavy spoon.  Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again.  Repeat this process until dough has been stirred down five times.  Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled.  Divide into two parts.  Roll each part of dough into  x12 rectangle.  Roll dough up, starting from long side; pinch edge of loaf to seal.  Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves.  Repeat with second part of dough.  Cover lightly; allow to rise for 30 minutes.  With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds.  Bake for 30 minutes or until brown.  Cool on racks. Bake at 400 degrees.

Pork Chop Marinade

Pork Chop Marinade

1 minced garlic clove    
2 Tablespoons fresh lemon juice
2 Tablespoons soy sauce
2 Tablespoons brown sugar
2 pork chops

Mix all ingredients.
Pierce Pork chops
Pour marinade over chops.
Let sit in refrigerator at least 4 hours
Grill

Steel-Cut Oatmeal

Steel-Cut Oatmeal

1 tablespoon unsalted butter
1 cup steel-cut oats
3 1/4 cup water
1 cup milk
1/2 teaspoon kosher salt

In a heavy skillet, melt the butter over medium heat.  Add the oats, and cook, stirring occasionally, until quite fragrant, about 5 minutes.  Set aside.

In a 3-quart saucepan, bring the water, milk, sugar and salt to a simmer.  Stir in the toasted oats.  Adjust the heat to maintain a slow simmer, and partially cover the saucepan.  Cook, stirring occasionally to prevent clumping and scorching, until the mixture has thickened and the oats are soft, 25-30 minutes.  The cereal will still be quite loose at this point, but don't worry; it will continue to thicken.  Remove the pan from the peat, allow it to rest for a few minutes, and then serve hot.

Roast Pork Loin with Apples

Roast Pork Loin with Apples

2 Tablespoons vegetable oil
1(2-pound) boneless center cut pork loin trimmed and tied
Kosher salt and black pepper
1 medium onion thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly slice
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs rosemary
4 tablespoons cold butter
2 apples (rome) cored and cut into 8 slices
1 cup apple cider
2 tablespoons whole grain mustard

Direction
Preheat oven to 400 degrees

In a large ovenproof skillet heat the vegetable oil over high heat.  Season the pork loin all over generously with salt and pepper.  Sear the meat until golden brown on all sides, about 2 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery,garlic, herb sprigs, and 2 tablespoons of the butter to the skillet.  Stir unitl the vegetables are browned, about 8 minutes.  Stir in the sliced apples.  Pus the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate.  Transfer the skillet to the oven and roast the loin unitl an instant-read thermometer inserted in the center of the meat registers 140 10 150 degrees, about 30-35 minutes.

Transfer the pork to a cutting board and cover loosely with foil while you make the sauce.  Arrange the apples and vegetables on a serving platter and set aside.  Remove and discard the herb sprigs.  Return  the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits.  Reduce by half then add the cider and reduce by about half again.  Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2 inch thick slices and arrange over the apple mixture.  Drizzle some sauce over meat and serve the rest on the side.

Gratin Dauphinois

1 garlic clove, halved
6 red potatoes, peeled, cut into 1/8 inch slices
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup gruyere cheese
1 cup milk

Rub dish with cut sides of garlic. Coat dish with cooking spray.

Arrange half of potatoes in dish and drizzle with half of the butter. Sprinkle with half of the salt and pepper, and top with half of the cheese. Repeat the layers.

Bring milk to a boil, pour over potato mixture. Bake for 40 minutes or until tender.

Pork Chop Marinade

1/2 cup soy sauce
1/2 cup vinegar
2 tablespoons sugar
1 large clove garlic, sliced
1/2 teaspoon ginger

Blend all ingredients until sugar is dissolved. Use this to marinade beef, pork, chicken, or any kind of meat.

Cinnamon Rolls

Cinnamon Rolls

3/4 cup milk
1 cube butter, melted
1/2 cup sugar
1 teaspoon salt
1/4 cup warm water
2 Tablespoons yeast
2 eggs
1/2 teaspoon mace
4 cups flour

Scald milk and pour into bowl.  Add sugar to milk and stir til dissolved.  Cool to luke warm.  Dissolve yeast in water for 10 minutes.  Feed it 1/2 teaspoon of sugar

To lukewarm milk mixture add yeast, eggs and 2 cups flour and mace.  Beat.  Add butter and beat again until smooth.  Then add remaining 2 cups flour and beat until thick.

Sprinkle flour on counter.  Pour dough on it, sprinkle flour on top, cover with dish towel.  Let stand for 10 minutes.  Kneed enough so you can handle it.  Put in greased bowl and let rise until doubled.

After it has doubled dump on floured surface, cover and let rest again for 10 minutes.  These rest are important.(I don't know why.)  Just what the recipe says.

Grease pans and roll out dough on board.  Melt 1/4 cup of butter and spread on dough.  Sprinkle cinnamon, sugar mixture on top.  (1/2 cup of sugar and 4 teaspoons cinnamon,)  Roll up and slice, I do a good two fingers in between slices.  Place on shallow pan and let rise again.  Bake 375 for 8 minutes.


Notes:  I usually double the recipe and make about the same amount of rolls.  Obviously they are bigger and don't get so dried out when cooked.

Randy likes raisins in his rolls, so half of the rolls are sprinkled with raisins.

Frosting:
1/2 box of powdered sugar
4 tablespoons of butter, softened
1/2 package of cream cheese or use all cream cheese
vanilla.
enough milk for consistency you want.

Mix all together and spread on rolls


This is Myrtle Jibson's recipe.  She would sprinkle sliced pecans on top.