Fall Fair for Wiseman Ward recipes

It was a wonder activity we had yesterday. I brought my camera to take pictures but forgot all about it when the fun started. I did get some of the yummy recipes of the treats that were brought to the activity. Next time I'll try to remember to take pictures.

Butterscotch Bundt Rolls
Also known as sticky buns-fabulous!

18 Frozen dinner rolls
1 (3-oz) package butterscotch pudding (not instant)
½ cup packed brown sugar
½ cup chopped pecans
½ cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar and pecans over rolls. Drizzle butter over all. Cover Bundt pan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 12 hours. Remove dishtowel. Bake at 350 0f for about 25 minutes. Cool 5 to 10 min. before inverting to a serving plate. Serve warm. Makes 18 rolls.



Peanut Brittle

1 cup white corn syrup
2 cup white sugar
1 cup water
2-3 cups nuts (partially toasted (opt)
1/2 4 tsp baking soda
¼ tsp salt
1 TBS butter

In a large pot cook first three ingredients together until soft ball stage (2360) Add nuts and salt then cook to hard crack stage (3000) Add soda and butter. Stir and put on greased cookie sheet.



Dorsy Forbush’s Rolls
Adapted by Angela

Scald milk:
3-¼ cups milk
¾ cup butter

To melt butter and scald milk, cook on the stovetop or in the microwave until barely boiling (I use the microwave because I don’t have to worry about burning the milk). Turn off heat and set aside. Let cool until it is the temperature of very warm hot chocolate. Te thermometer should read around 1300

Add to milk mixture, stir to dissolve:
1 cup sugar
2 tsp. salt

While milk mixture cools, combine he following in separate container (such as your stand mixer)
4 cups flour
2 cups potato flakes

Proof the yeast
¾ cup warm water (110 o)
3 big TBS active dry yeast (Fleishman’s active yeast works best)
Pinch of sugar

Mix these ingredients together for a minute or so until everything is dissolved and well combined. When the yeast doubles in size and gets all foamy you’ll know it is ready.

Add the milk mixture to the flour mixture, and then add foamy yeast and eggs:
4 eggs
Add additional flour:
4-6 cups flour

Turn the mixer onto low speed. Add ingredients while the mixer is going. Add enough flour until the dough does not stick to the outside edge of the bowl. (But after it mixes together for a while the dough may begin to stick to the bowl: again: this is okay). Knead together for about 4 minutes in a stand mixer or for 6 08 minutes if kneading by hand. Place lump of dough in a very generously greased bowl. Cover with plastic wrap and let rise for 40 minutes, or until double in size.

Pre-heat oven to 350 0

Place parchment paper on two large cookie sheets (24 rolls will fit tightly on standard 12x17” cookie sheet, I usually use a 12 x 21” sheet.) Spray a large area (on a table or counter) with non-stick spray and then sprinkle four on top, or use a round silicon pie disk.

Dump out dough and divide into 4 parts. I will usually weigh the dough to make sure each lump is the same size. One of the quarter lumps usually weighs between 1 lb 8 oz – 1 lb 11 ox.

One key to good dough is to make sure it never dries out. With plastic wrap I will cover each ball of dough, to keep them soft and moist while I’m forming my first set of rolls.

Roll a ball into a circle. Cut with a pizza cuter into 12 triangles (like Pizza). Tuck in edges and roll up like a crescent roll. Repeat with a second ball of dough. Place 24 rolls on each cookie sheet (3 rows of 8 rolls each). Bake at 3500 for 15-17 minutes or until light brown. Bake each sheet separately unless you have a conventional oven that distributes the heat evenly. I usually bake the first sheet of rolls while rolling out and shaping the second sheet.

This recipe also works well for making orange rolls and cinnamon rolls. A good recipe for cinnamon roll frosting is:
8 oz cream cheese
½ cup butter
3 cups powdered sugar
1 tsp vanilla
Dash of salt