Pepperoni Rolls (from scratch)

Someone has come to my aid by submitting recipes! YAY!

If this recipe is as good as her other recipes, I can guarantee it's a winner.  And from what I've heard, it is!  Thanks, C!

Pepperoni Rolls

Dough:

2 pkg active dry yeast
1/2 c warm water

2 c milk, scalded *
1/2 c sugar
1/2 c shortening
2 tsp salt
7 c sifted flour
2 eggs

* 185 degrees = 3 minutes in microwave (2 minutes, stir, 1 minute, stir)

Soften yeast in warm water (110 degrees).  Combine milk, sugar, shortening, and salt; cool to lukewarm.  Add 1 1/2 c flour; beat well.  Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.  (Dough is stiffer than regular bread dough.)  Place in a greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours).

Insides:

1 pound thinly sliced sandwich size pepperoni
1 1/2 pounds grated Mozzarella cheese

Punch down and take by 1/3 cupfuls and roll to a 5"x7" rectangle on a lightly floured surface.  Arrange 6 slices of pepperoni in the center leaving a 1/4" - 1/2" margin the whole way around.  Top with 1/3 cup of grated mozzarella cheese.  Roll up from 5" side pinching and sealing edges.

Cover and let rise till double (about 45 minutes).  Bake at 350 to 375 degrees approximately 20 minutes or until golden brown. (Used reduced temperature for glass pans.)

Dough can be made the night before.  Let it rise in the refrigerator overnight.

Photos take from bing.com.

Apple Topper

My wonderful neighbor dropped by last week and brought us dessert.  It's similar to an Apple Crisp, but the topping is different.  It was so yummy and became my breakfast for several days!  She graciously agreed to give me her recipe, so I could share it with you.

Apple Topper

6 medium apples, peeled and sliced
Cinnamon sugar
1 c sugar
1 c flour
1/4 tsp salt
1 tsp paking powder
1 egg
1 stick of butter

Fill 9x9 pan about 3/4 full with sliced apples.  Sprinkle with a moderate amount cinnamon sugar over the apple slices.

Mix next 5 ingredients in a bowl until crumbly.  Sprinkle over apples.  Melt 1 stick of butter and pour over crumb mixture.

Bake at 350 degrees for 1 hour or until golden brown.

6 servings

Pumpkin Pie Oatmeal

I LOVE PUMPKIN!  I can't wait for this time of year, so I eat all kinds of tasty, pumpkiny things!  Did you know that most stores don't sell canned pumpkin year round?  A few years ago there was a shortage in northwest Pennsylvania, and canned pumpkin was sparse (and has been the last couple years).  I was disappointed to find that out when I went to buy it to make something for my dad, a fellow pumpkin lover.  Now I stock up in the fall.

 

After saying all that, you'll probably be shocked to hear that I don't like this recipe that I'm posting.  I think it's just a preference, and I didn't want anyone to miss out on a fall dish just because of my taste.  I added more spices, sugar and milk to make it palatable for me, but I'd suggest you try as written and then tweak it.

 

Pumpkin Pie Oatmeal

1 3/4 cup water
1 cup dry oats
1/2 cup canned pumpkin purée
1 tsp. pumpkin pie spice
Pecans
Maple Syrup, to taste

Cook the oats according to the package directions. Once the oats are almost done, add and mix the pumpkin and pumpkin pie spice into the oatmeal. Transfer to a bowl and add the maple syrup on top. Sprinkle with the pecans and enjoy.

Recipe and photo from The Compulsive Culinaire.