Ice Box Rolls

I was cleaning out a box in my office and found this recipe for these yummy bread rolls my mother used to make when I was growing up.  I have seen various versions of this recipe floating around the Internet and it supposedly dates back to the early 1950s. The name comes from the fact that you refrigerate the dough before you bake the rolls. The recipe uses leftover mashed potatoes and the bread has a really unique taste because of it.

The recipe is supposed to make 36 rolls. But my mother always made them bigger. When baked, they were the size of a big hamburger bun.  Hot out of the oven and slathered with margarine, the taste was just to die for. This is one of the strongest flavor memories of my childhood.

Ice Box Rolls

¾ cup shortening

½ cup sugar

2 eggs

1 teaspoon salt

1 cup milk (luke warm)

½ cup water (luke warm)

1 package dry yeast (fast acting)

6 cups flour

1 cup mashed potatoes

Dissolve yeast in luke warm water and milk. Cream together sugar, shortening, and eggs. Add to yeast mixture. Add mashed potatoes. Mix well. Add flour and salt. Knead well. Cover and let rise until doubled in bulk. Punch dough down, and place in refrigerator (overnight or for about eight hours). Take dough from refrigerator and roll into shape for individual rolls. Let rise until double in size. Bake in 425 degree oven until brown.

Remaining dough can be covered and stored in refrigerator for up to 48 hours, but, honestly, it never lasts that long around here….

The Internet Cookbook: Easy Peasy Cherry Crumble Cake

Caveman Cooking is one of my favorite cooking blogs.  My friend Mark is not only a great cook, but his blog is a very entertaining read.  I have been planning for a while to highlight one of his recipes, but couldn’t decide which one to feature – he has so many good ones!  This recipe is actually from Mark’s wife, the Cavewoman. She is a fantastic baker and the recipe is quick, easy and utterly delicious!

And for the record, this is now officially our new favorite dessert! And it is vegetarian,  too!

The recipe is also versatile.  The first time I started to make this, I spotted  a box of devil’s food cake mix while looking for the yellow cake. Thinking of the chocolate and the cherries, the first thing the went through my mind was Black Forest!  The next time I made this, I did indeed use the devil’s food mix and the Black Forest Crumble Cake was delightful!  Next time I am going to try using pumpkin cake mix with a can of apple pie filling and see if I like the results.  🙂  Sounds like something that would be lovely for a fall day…. LOL, I have to start practicing now, right?

Crock Pot Chicken Cordon Bleu

I found this recipe in one of those public domain cookbooks you can find for the Kindle (Since I’ve forgotten, just don’t ask me which one, LOL!).  It is easy to make in the crock pot and it tastes absolutely scrumptious! I freeze the leftovers for another meal.

Ingredients:

4-6 chicken breasts (pounded thin)

4-6 pieces of ham (Lean, thin ham slices work best.)

4-6 slices Swiss or mozzarella cheese

1 can cream of mushroom soup

¼ cup milk

Directions:

Place ham and cheese on chicken.  Roll up and secure with toothpicks. 

Place chicken in the crock pot so it looks like a triangle: /__\. Layer the rest on top. 

Mix soup and milk.  Pour over chicken. 

Cook on low for approximately 4 hours.  Serve over noodles or rice.

The Internet Cookbook: Baked Eggs with Spinach and Brioche

I am trying to add more meatless recipes to our diet and this recipe is a wonderful addition.  The dish is simple to make but has a gourmet flair and tastes absolutely incredible! It is perfect for brunch, but also great for a late night supper.  I substituted bagels for the brioche and sour cream for the creme fraiche.  It was still fantastic!

Brioche is French for a rich bread made with lots of eggs and butter.  Although historians don’t think the story is true, supposedly,  brioche is the cake in the Marie Antoinette “quote” of “Let them eat cake.”

The Internet Cookbook: Spinach and Tomato Orzo

This spinach and tomato orzo dish from Angie of the Southern Grace Gourmet blog has turned into one of the staple dishes that I make at least once or twice a month. It has a rich creamy taste that is absolutely scrumptious!  I add cooked shrimp and Parmesan cheese to transform it from a side dish to a main course.  Serve it with bread and salad and it is a great meal. You can even substitute whole wheat orzo for the regular pasta and the dish turns out great.

Angie has some great recipes on the Southern Grace Gourmet blog and I recommend taking a look, especially if you love southern cooking. You can also follow her updates on Facebook and Twitter.

The Internet Cookbook: Chris’ Bay Area Burgers

I love a good burger and frequently add various seasonings when cooking them that give a unique and individual taste.  This recipe makes one of the best burgers I have ever eaten.  The addition of olive oil, garlic and  basil gives these burgers a lot of flavor.  I added onions to the mix and served it topped with slices of mozzarella cheese on freshly baked ciabatta bread.  It made for a divine Italian inspired sandwich.