Gramma Marielles Bacon Buns Food

GRAMPA RAY'S BACON BUNS

Steps:

• Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
• Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
• Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
• Preheat oven to 350 degrees F.
• Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

GRANDMA'S GREEN BEANS

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

LITHUANIAN BACON BUNS (LASINECIAI)

Steps:

• Gather the ingredients.
• In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
• Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
• Gather the ingredients.
• Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
• Dissolve yeast in this milk mixture, stirring well.
• Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough and let rise again.
• Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
• Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
• Place a tablespoon or so of cooled bacon mixture in center of dough circle.
• Fold edges over to completely cover the filling and shape into a ball.
• Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
• Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
• Heat oven to 375 F.
• When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
• When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
• Return to oven and bake until golden brown.
• Serve hot, at room temperature or reheated in the oven.

GRANDMA'S BAKED BEANS

Steps:

• Mix the beans, brown sugar and ketchup in a baking dish.
• Pull the bacon apart and place on top of the beans.
• Bake at 350 degrees until bacon is done and beans are bubbly. About 1 hour.

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

GRANDMA BROWN'S BEANS

Steps:

• add 1 teaspoon baking soda to 6 cups water.
• bring water to a boil.
• sort through beans for debris.
• add navy beans to water.
• boil 10 minutes.
• turn off heat.
• cover pot.
• let sit overnight.
• rinse beans well.
• add beans and all other ingredients to oven proof pot with tight fitting lid.
• stir well.
• add water until beans are just covered.
• cover pot with lid.
• bake 5 to 6 hours at 300°F.
• every hour stir and add water to cover if beans are drying out.
• final product should be a thick and not runny.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

GRAMMA MARIELLE'S BACON BUNS

Steps:

• Stir until shortening melts. Add softened yeast to milk mixture. Beat until too stiff to beat. Turn onto floured surface and knead, 8-10 min or until smooth and elastic. Shape into a smooth ball, grease and put into a well greased bowl, cover with a cloth, put in a warm place and let rised until doubled. Punch down and let rise again. Punch down and form into loaves or buns put into greased tins and let rise until double (about 1 hour). When ready to bake lightly brush beaten egg and mixture on tops. Bake at 400' for 30 minutes.