While cleaning out my pantry yesterday, I came across my old bread machine.  I have't made bread in quite awhile.

Today, while checking on my blogs I  opened Tipnuts.com and the first thing I saw was 12 Homemade Bread Recipes. If you are thinking about making bread, go there for your recipe.  I am going to make the  Decadent Sweet Milk Bread  I'll let you know how it turns out.  I can't wait.

LUCILLE'S FAVORITE REFRIGERATOR ROLLS


2 cups milk

1/4 cup shortening

5 Tbls. sugar

                                                                   

1 cake yeast

5 to 6 cups of flour

1/2 tsp. soda

1 tsp. baking powder

1 egg

1 Tbls. salt

■Scald milk. Add shortening and sugar. When mixture is lukewarm, add yeast and dissolve. (If dry yeast is used, dissolve it in one-fourth cup warm water and reduce milk to one and three-fourths cups.) Add soda and baking powder sifted with three cups flour. Beat until bubbles come. Allow to rise one-half hour.

■Beat egg and salt until light and add to the sponge. Add remaining flour to make a soft dough. (The less flour you use, the lighter the rolls and doughnuts.) Knead until smooth. Place in greased bowl, grease the top, and place in refrigerator.

FOR ROLLS

■Divide dough into three parts. Roll each part into a circle about nine inches in diameter and spread each circle with melted butter. Cut each circle into 16 wedge-shaped pieces. Roll each piece beginning at the wide end. Place on greased baking sheet. Allow to rise for one and one-half hours, then bake 20 minutes in a 400 degree oven.

FOR DOUGHNUTS

■If all the dough is to be used for doughnuts, three-fourths cups of sugar may be used instead of the five tablespoons called for. If the original recipe is used, an extra thick layer of granulated sugar for coating finished doughnuts makes them sweet enough.

■Roll dough that has been refrigerated to one-fourth inch thickness on floured board. Cut with floured doughnut cutter. Allow to rise one and one-half hours. Then fry in fat heated to 370 degrees. If you don’t have a thermometer, test by dropping a cube of bread in the fat. Fat is hot enough if bread browns in one minute.

Source: Kitchen-Klatter Magazine, April 1952

Halloween Candy Cookies

Well, tonight is the big night for Trick or Treaters. All of the children are excitingly waiting with their candy
 bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back

and watch the younger group as they dress up in their most scary and ugly costume and go from door to door collecting goodies handed out to them.

Most of the time they have so much candy and other goodies that they don't know quite what to do with it, so thru the years we have come up with some solutions. Listed below is one recipe I found on Delicious Dishings Blog, that I am going to make , how about you.  I 'll bet some of you have lots more good ideas about using up all that Halloween lute.

                                           

Reese's PB Cup Cookies (adapted from the NY Times chocolate chip cookie recipe) and Delicious Dishes.

                                                                                      

Ingredients

3 2/3 cups minus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
15 - 20 large Reese's PB cups, frozen

Preparation
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.

Coarsely chop PB cups, and set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Add chopped Reese's PB cups and stir gently until mixed.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also form the dough into balls, ready for baking, place them on cookie sheets, and freeze them. Once the balls of dough have hardened, scoop them into freezer bags, and take them out and bake them whenever you want warm cookies.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Place frozen cookie balls or freshly formed balls of dough (any size you like -- I like mini cookies so I form mine into about 1/2-inch balls) on prepared baking sheet. Bake for 10 to 12 minutes (or longer depending on the size), until light golden brown but still soft in center. Let rest for 1 minute, and then transfer cookies to cooling rack. Repeat with remaining dough for as many cookies as you want to make.

This is another one for Cup Cakes

Heavenly Candy Bar Cupcakes
From: MyRecipes.com
Prep: 20 min., Cook: 5min., Bake: 18 min.

9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars

1/2 cup butter or margarine

2 cups sugar

1 cup shortening

3 large eggs

2 1/2 cups all-purpose flour

1 teaspoon salt

1 1/2 cups buttermilk

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Chocolate-Marshmallow Frosting

Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.

Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.

we used Milky Way Bars.

Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.

Yield: Makes 36 cupcakes

Last  I couldn't resist this spider halloween cake . For the recipe go to MyRecipes.com.

  HAVE A HAPPY HALLOWEEN , DON'T LET THE GHOST AND GOBLINGS GET YA!!!!!!

PEPPER JACK CHEESE BALL

Makes: 18 servings (2 tablespoons cheese ball and 4 crackers each)

1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 packages (3 oz each) cream cheese, softened
1 tablespoon lime juice
1/2 teaspoon onion powder
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
3/4 cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips
1. In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
2. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.
BETTY CROCKER

OLD FASHION BUTTER ROLLS

Old Fashioned Butter Roll


Posted by: "TonaH" haggermaker4@yahoo.com

2 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

1/2 cup water

3/4 cup butter, softened

1/4 cup granulated sugar

1/2 teaspoon ground nutmeg

2 cups milk

2/3 cup granulated sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease a 7 x 11-inch baking pan.

In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jellyroll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla extract until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Serves 12.