Mike's Breadsticks
1 c very warm water
1 c flour
2 T yeast
2 T sugar
1 t salt
1 t spice of your choice
1 - 1 1/2 c flour
1 T olive oil
1 cube melted butter
Additional toppings such as basil, cajun seasoning, parmesan cheese, cinnamon sugar
In a large bowl, add 1 cup water as hot as is comes from the tap, 1 cup flour, 2 T of dry yeast and 2 T sugar. Stir together gently and then let it proof for a half hour. After half an hour, it should be bubbly and foamy. Add 1 teaspoon of salt and any spices you want to add, to taste. Add 1 T of olive oil. Then add another cup of flour, a little at a time and knead/stir until it comes clean on the sides of the bowl. It may not take a whole cup or it may take one and a quarter cups. Let mixture sit on counter in a warm kitchen for an hour, or until the dough doubles in size. Grease a large cookie sheet heavily with Crisco. Flour your hands and take a golf ball size piece of dough and roll between your hands until you have a long "snake" the width of your cookie sheet. If it sticks to your hands as you are rolling out then flour your hands again. Let the breadsticks rise for another hour. Preheat oven to 350 degrees. Brush with melted butter and bake for 13 minutes. When you take them out of the oven, brush with a mixture of butter, garlic powder, onion powder and basil again. If you want cinnamon-sugar breadsticks, don’t add the spices to the initial batter but do brush with butter and cinnamon-sugar after removing from the oven.
Lion House Corn Bread
1 c very warm water
1 c flour
2 T yeast
2 T sugar
1 t salt
1 t spice of your choice
1 - 1 1/2 c flour
1 T olive oil
1 cube melted butter
Additional toppings such as basil, cajun seasoning, parmesan cheese, cinnamon sugar
In a large bowl, add 1 cup water as hot as is comes from the tap, 1 cup flour, 2 T of dry yeast and 2 T sugar. Stir together gently and then let it proof for a half hour. After half an hour, it should be bubbly and foamy. Add 1 teaspoon of salt and any spices you want to add, to taste. Add 1 T of olive oil. Then add another cup of flour, a little at a time and knead/stir until it comes clean on the sides of the bowl. It may not take a whole cup or it may take one and a quarter cups. Let mixture sit on counter in a warm kitchen for an hour, or until the dough doubles in size. Grease a large cookie sheet heavily with Crisco. Flour your hands and take a golf ball size piece of dough and roll between your hands until you have a long "snake" the width of your cookie sheet. If it sticks to your hands as you are rolling out then flour your hands again. Let the breadsticks rise for another hour. Preheat oven to 350 degrees. Brush with melted butter and bake for 13 minutes. When you take them out of the oven, brush with a mixture of butter, garlic powder, onion powder and basil again. If you want cinnamon-sugar breadsticks, don’t add the spices to the initial batter but do brush with butter and cinnamon-sugar after removing from the oven.
Lion House Corn Bread
1 cup flour
1 cupt cornmeal
1 teaspoon salt
4 teaspoons baking powder
4 eggs
½ c sour cream
1 can cream-style corn
2 tablespoons salad oil
¾ cup grated cheese
Sift dry ingredients together. Set aside. Beat eggs until light. Add sour cream, corn and salad oil Stir in dry ingredients and beat well. Pour into a well-greased 8x4 loaf pan or 8x8 square pan. Sprinkle with grated cheese. Bake at 400 degrees for 30 minutes.
My Thanksgiving Orange Rolls
1 pkg (36 count) Rhodes frozen bread dough, dinner rolls
1 c white sugar
Cinnamon to taste
1 - 2 T fresh, grated orange rind
2 sticks melted butter
Glaze
1 pkg powdered sugar
3 T frozen orange juice concentrate
1/4 c melted butter
Milk to thin glaze
Grease 36 muffin tins. Place one dinner roll in each, cover with plastic wrap and allow to rise as per package instructions. Meanwhile, mix cinnamon, sugar and orange rind in a small bowl. When the bread rolls have risen, poke a hole in the middle to form a bowl in each muffin cup. Brush with melted butter and add 1-2 t cinnamon/sugar/orange rind mixture. Gather up the edges, pinch together so they don't leak and turn upside-down. When all the bread rolls are done, cover with plastic again and let rise another half hour or so. Bake at 350 degrees for 15 minutes.
While they are baking, prepare the glaze by melting butter and mixing in orange juice concentrate until melted. Pour powdered sugar into a bowl and add OJ/butter. Mix well then add milk slowly until it is a glaze consistency, rather than a frosting consistency. Remove bread rolls from oven and take out of muffin tins as soon as they are cool enough to handle. Otherwise, any sugar that leaked from the bread rolls will glue them to the tin. While still warm, frost with glaze. Best served warm.
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