Cooking with Susie Q – Week of October 12, 2020
It is cool today. I like fall weather. I love the smells, the crisp air, the colorful leaves. So, get outside, clean out the garden, pick up the yard, roll up the hose, shut off the outside faucet. Winter is coming whether we are ready or not.
Wear your mask, Wash your hands, don’t touch your face and be kind. Everyone around you is struggling. We need each other now, more than ever.
I have a pot roast in the oven and cinnamon roll dough raising. It’s a good day. I’m sharing those recipes with you today. Have a great week!
3- 5 lb chuck roast
2 or 3 Tablespoons olive oil
2 whole onions, peeled and halved
6-8 whole carrots, peeled and cut into 2 inch pcs
1 cup red wine (optional)
3 cups beef broth
2 or 3 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
Directions: Preheat oven to 275 degrees. Generously salt and pepper roast. Heat oil in a large pot or dutch oven over medium high heat. Add halved onion to pot, browning on both sides, remove to a plate. Add carrots to the same hot pot, tossing until lightly browned, about a minute and reserve on a plate with onions.
If needed, add a bit more olive oil in the same hot pot, sear roast on all sides until nicely browned, remove the roast to a plate. Add 1 cup red wine or beef broth to the pot to deglaze. Whisk to remove browned bits.
Add roast back to pot, with vegetables and herbs. Add beef broth to cover roast about 1/2 way.
Put a lid on and roast for about 3 hours for a 3 lb roast, 4 hours for a 4-5 lbs roast. The roast is ready when it falls apart tender.
Cake mix Cinnamon Rolls
3 pkgs yeast (1 Tablespoon if you buy in bulk)
2 1 / 2 cups warm water
1 box white cake mix (I used yellow)
4 1 /2 cups all purpose flour
1 /2 cup softened butter
1 /2 cup brown sugar
2 teaspoons cinnamon
1 /4 cup butter melted
1 /3 cup white sugar
1 /4 cup chopped pecans (otional)
Directions: In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10×16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
Preheat the oven to 375 degrees F. Grease a 9×13 inch baking pan. Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake in the preheated oven for 20 minutes, or until rolls are golden.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at firstname.lastname@example.org or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.