VINEGAR ROLLS
Simple ranch house cooking, an old family recipe
Provided by Lois Britton
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425
- Roll dough into a 12 inch square
- Spread with butter
- Sprinkle with 2 tablespoons sugar and cinnamon
- Beginning with one side, tightly roll up the dough and place in a baking dish, seam side down
- Combine water and 2/3 cup sugar in a saucepan and stir over medium heat until the sugar dissolves
- Add the vinegar, and check the taste, your looking for a pleasant balance of sweet and sour, adjust as needed
- Pour the liquid into the pan with the dough
- Bake for 10 minutes, reduce heat to 350 and bake for another 50 minutes, occasionally brushing the top of the pastry with the liquid.
- Cool a bit before serving
VINEGAR ROLLS (CINNAMON ROLLS)
I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women...
Provided by Christine Whisenhunt
Categories Other Breakfast
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix first five ingredients as you would for biscuit dough. Roll out in to a 10x5 inch thin rectangle on a well floured board. Spread butter over the dough. Sprinkle sugar evenly over butter. Sprinkle cinnamon over sugar. Roll up into a log, from the log side. Cut into 1 inch slices. Place cut side down in baking dish.
- 2. Syrup: Mix the 3 syrup ingredients in saucepan and boil for 5 minutes. Pour hot syrup over rolls and bake at 350 degrees for 15 minutes, or until golden brown on top.
GALUSKIES
A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas.
Provided by Aaron Blake
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h30m
Yield 40
Number Of Ingredients 11
Steps:
- Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves.
- Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
- Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.
- Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
- Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.
- Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Carbohydrate 11.5 g, Cholesterol 41 mg, Fat 9.2 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 3.5 g, Sodium 526.7 mg, Sugar 3.1 g
VINEGAR ROLL
My grandmother made this dessert for my father. It is one of his favorites. I don't really measure things, so I have approximated some measurements. This is a sweet-sour syrup served over a crunchy biscuit-like turnover. It really is better than it sounds. I think it was called a 'Roll' because some people rolled the dough and prepared like cinnamon rolls. I was always served this like a turnover. Either way is fine.
Provided by KerryBnTX
Categories Dessert
Time 1h5m
Yield 6 approximately, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Lightly grease baking dish or cookie sheet.
- FOR PASTRY: Combine flour and salt in bowl.
- Cut in shortening until mixture particles are size of small peas.
- Add water as needed.
- Roll dough thin on floured surface.
- Cut out saucer size rounds.
- FOR FILLING: Place pieces of cut up butter on each round, approx a teaspoon.
- Sprinkle with about 1 1/2 Tablespoons sugar.
- Fold over each circle and crimp edges with a fork ala turnovers.
- Place turnovers in prepared pan.
- Brush with melted butter.
- Bake for 20-25 minutes or until nicely brown and crunchy.
- FOR SYRUP: In a sauce pan mix sugar, water and vinegar.
- Cook on low heat until sugar dissolves then on medium about 20 minute.
- TO SERVE: Place one turnover in a dessert bowl.
- Break open the turnover and ladle the syrup over it.
Nutrition Facts : Calories 613.2, Fat 23.2, SaturatedFat 5.8, Sodium 393.1, Carbohydrate 98.5, Fiber 1.1, Sugar 66.7, Protein 4.3
OLD-FASHIONED VINEGAR ROLLS
This was an answer to a recipe request in the Star -Telegram sometime in the early 90's. The recipe was in the Parade Magazine published in 1961. The article said the recipe dated from 1880. I thought some of you might be collectors of old historic recipes.
Provided by True Texas
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, water, 1 cup sugar and 2 teaspoons cinnamon. Stir over low heat until sugar disolves. Cook over medium heat for 20 minutes.
- Meanwhile, mix and sift flour, baking powder and salt. Cut in shortening; stir in milk with fork until soft dough forms.
- Roll out into a rectangle about 1/4-inch thick. Combine remaining sugar and cinnamon; sprinkle over surface of rectangle. Dot with 2 tablespoons butter.
- Roll up, starting at longer side. Cut crosswise into slices 1 1/4 inches thick.
- Place slices, cut side up, close togather in deep baking dish. Dot with remaining butter.
- Pour hot vinegar mixture over all. Bake at 375 degrees for 30 to 40 minutes. Serve hot with heavy cream.
Nutrition Facts : Calories 384.1, Fat 15.5, SaturatedFat 6.3, Cholesterol 18.5, Sodium 481.9, Carbohydrate 57.7, Fiber 1.5, Sugar 31.4, Protein 4.1
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the sauce:
- Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
- Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Preheat the oven to 350 degrees F.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
MOM'S AIR BUNS (ROLLS)
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.
Provided by Sweet Baboo
Categories Yeast Breads
Time 2h20m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
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