12 Hour Rolls

Orville and Zelda E. 60th wedding anniversary portrait —1989

Dean, Lynn, Daryl, Gordon (along with their wives) were able to be with their parents in Logan, Utah.

The other two sons—Alan and LeGrande—would have enjoyed being together also.

This recipe, from Grandmother's cookbook, is our favorite for special occasions and holiday meals.

TWELVE HOUR ROLLS (from INES, Zelda's sister)

1 yeast cake 1 T. sugar 1/2 c. margarine 1 c. milk, scalded and cooled

1/2 c. sugar 3 eggs 3/4 t. salt 3-1/2 to 4 c. flour

Crumble yeast cake and add sugar and mash until it becomes a liquid.  Add milk, butter, sugar, salt and egg.  Mix thoroughly and add flour to make a soft dough.  Allow to raise 5 or 6 hours.  Place on bread board and knead very little.  Dough is soft and should remain soft.  Divide dough in half.  Roll each half in a circle about 1/2 inch thick.  Spread with melted butter.  Cut pie fashion into 16 pieces.  Roll up each loosely from large end to small.  Place on buttered cookie sheet and allow to raise 5 or 6 hours.  Bake 375° for 20 minutes or until brown. [We like using Barbara's Parkerhouse method of shaping the rolls.]

The Grandparents were able to also have some of the grandchildren and great-grandchildren to help celebrate. Dad and Mom were in Alaska, but Kirsten, Cheryl/John, Scott/Dee/Jason/Erik represented that branch of the family tree.

Wish we could be together with family at the holidays. Enjoy it if you are together!

Cloud Biscuits, Corn Bread

This picture was taken from the little photo album that Mom put together for Scott. It was in 1960, just before he arrived. I'm guessing she probably would have had biscuits and cornbread (hopefully not in the same meal) since they were living in Kentucky. These are two of our most used recipes from Barbara's cookbook.

CLOUD BISCUITS

2 c. flour 1 T. sugar 4 t. baking powder 1/2 t. salt

1/2 c. shortening 1 egg, beaten 2/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs.  Combine egg and milk; add to flour mixture all at once.  Stir until dough follows fork around bowl.  Turn out on lightly floured surface and knead gently about 20 strokes.   Roll to desired thickness and cut with biscuit cutter.  Place on ungreased baking sheet and bake in 450° oven for 10 to 14 minutes.  [Dee's lazy version: I don't knead/roll/cut; just do drop biscuits. We also need to lower the temp on our oven. And to be sure our cholesterol is high enough, we top them with sausage gravy. Mmm!]

CORN BREAD

1 c. flour 1 c. cornmeal 3/4 t. salt 1/2 c. sugar 4 t. baking powder

1 c. plus 2 T. milk 1 egg 1 T. oil 2 t. oil

Sift dry ingredients together.  Add milk and eggs.  Beat 1 minute.  Add oil and beat 1 more minute.  Place 2 t. oil in bottom of 9 x 13" pan.  Pour in the batter and bake in 450° oven for 25 minutes. [We like using 1/2 whole wheat flour and baking in a cast iron skillet.]