Lion House Rolls With Honey Butter

                                                                                                                             

Ps.119:25 My soul clings to the dust; give me life according to your word!

2 cups warm water (110 to 115 degrees)

2/3 cup nonfat dry milk (instant or non-instant)

2 tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

5 to 5 ½ cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow rising in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow rising until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Recipe makes 1 to 1 ½ dozen rolls.

Honey Butter

Ingredients:

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Recipe makes 1 cup.

Homemade Flour Tortillas

                                                                                                          

Matt.28:18 And Jesus came and said to them, "All authority in heaven and on earth has been given to me.

4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons lard (may use margarine, shortening or butter)

1 1/2 cups water

Directions

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

S'mores Cookies

                                                                                                                            

Ps.119:37 Turn my eyes from looking at worthless things; and give me life in your ways.

1 package graham crackers, broken into squares

2 ½ cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

11 tablespoons unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 (12 ounce) bag semi-sweet chocolate chips

1 cup mini marshmallows

2 – 3 regular sized Hershey’s bars, broken into pieces

Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.

Reduce the mixer to low speed and add the flour mixture, mixing until combined.

Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.

Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges.  Remove to a wire rack to cool.

Maple Bourbon Pecan Chicken Tenderloins

                                                                                                                                

Ps.83:16 Fill their faces with shame, that they may seek your name, O LORD.

This is an ej original recipe!!!

8 Grilled chicken tenderloins, chopped bite size

2 small  roasted sweet potatoes, chopped

1/2 c roasted pecans, chopped

1/2 c dried cranberries

Package of Uncle Ben’s brown and wild rice

Chicken marinade

1/3 c lemon juice

1/3 c soy sauce

1 T honey

Marinade chicken for 30 min., grill.

Roast sweet potatoes.

Roast pecans.

Prepare rice according to directions on pgk.

Prepare sauce.

Maple Bourbon Sauce

1/3 cup fresh orange juice

1/4 cup lemon juice

1/3 cup pure maple syrup

2 Tbs. bourbon

1 Tbs. Dijon mustard

2 Tbs. soy sauce

Pinch cayenne

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.

This glaze can be made ahead and kept refrigerated for days.

Roasted Sweet Potatoes

Dice 2 sweet potatoes; mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

Assemble

To assemble, place the prepared brown wild rice in a casserole dish. In layers add grilled chopped chicken, cooked chopped sweet potatoes, chopped pecans, and dried cranberries. Drizzle the maple bourbon sauce reduction over the chicken and veggies.

Lobster Rangoon

                                                                                              

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1Cor.5:5 you are to deliver this man to Satan for the destruction of the flesh, so that his spirit may be saved in the day of the Lord

2 (8 ounce) packages cream cheese

1 bunch green onion, green tops only, chopped

2 T lemon juice

1 t Worcestershire sauce

½ t smoky hot sauce

½ t sugar

1 T minced garlic and a splash of the juice from jar

8 oz. lobsters or 8 oz. imitation lobster meat, finely chopped

30 won ton wrappers

1 egg, mixed with 2 T water

Canola oil, to deep fry won tons

Chinese duck sauce or plum sauce, for dipping

Put your cream cheese in a glass dish and microwave for 45 seconds.

Add your green onions, and add to cream cheese.

Add your lemon, hot sauce, Worcestershire, sugar, garlic and garlic juice, and mix well.

Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.

Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.

Place a teaspoonful of mixture into the center of each won ton wrapper.

Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.

Seal tightly and press out air.

When all 30 won tons are done, put in the refrigerator for at least 2 hours.

When ready to deep fry, heat your oil to 350 degrees F.

Turn on your oven to 200.

Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.