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Tuesday, March 28, 2017

Aunt Martha's Rolls

Posted Monday, August 6, 2012, at 8:59 PM

Malachi enjoying his Thanksgiving Dinner in 2010.
I came across an unexpected treasure the other day. It was a recipe for Aunt Martha's rolls that had been written on a stained and very old envelope.

Aunt Martha was a great cook, but it her dinner rolls that made your mouth water. She always made them for those family occasions like moving cows, farm work days or branding time.

You could make them up ahead and freeze them. And, if you were so inclined, roll them out to a 1/2 inch for buns.

I will apologize in advance, because I don't see an oven temperature or baking time on my little envelope, but here is her recipe:

Martha's Rolls

Scald a 1/2 cup of milk

Add 2 or 3 tbs. of potato flakes

Add 1 1/2 cups of water until the temperature is warm.

Sprinkle 2 pkg. of yeast (2 tbs.).

Add to Flour Mix.

Flour Mix:

2 cups of Whole Wheat Flour

Add a 1/2 cup of oil

Add 1/1/2 tsp. Of salt.

Start adding white flour to the mixture until smooth.

Put entire mixture into a greased bowl.

Let it rise once or twice.

You can choose to have dinner rolls or buns.

This recipe is more of a family memory, like your grandma's fabulous pies or Fruit Cocktail Salad with Marshmallows. And who can top a Lime Jello Salad with Grated Carrots and Sharp Cheese?

Recipes are meant to be shared. You do have a certain license to leave out a key ingredient if it is a secret recipe. Just don't leave out the flavor!

I haven't baked bread for years. I am not even sure that I still can. But I have been taking the time to start my grandchildren cooking and baking from the very cookbook that I learned to cook from myself.

Memories can be made in the kitchen so inexpensively. I enjoy the excitement that KaeLynn and Nathaniel share in gathering measuring cups, flour, salt, eggs and other key ingredients.

My mother had an entire drawer of recipes in her kitchen the entire time that Bev and I were growing up. Some of them were cut out of magazines or newspapers. Others were written on a scrap of paper.

The enjoyment of food is a universal language in itself. We can always find something good to say when food is being discussed.

Here is one last memory and baking tip that Aunt Martha passed on to those of us whose desserts may not have turned out as pretty or tasty as we would like.

"A Little Bit of Whipped Cream" makes any dessert a tasty treat and disguises a less than perfect presentation.

Have a great week everyone!

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I have always used mashed potatoes to make potato biscuits. It's been a few years since I made them, got the recipe from a Dear Friend who died several years ago.

She went to the church Zook goes to, her husband still goes there.

She used to make them to go along with her pork chops covered in Mushroom Gravy with a side of Green Beans covered in the gravy too. Delicious!!

-- Posted by MsMarylin on Wed, Aug 8, 2012, at 10:08 PM

I think it would be worth a try with today's instant potatoes. It really does make a distinct flavor difference. Or at least it did.

-- Posted by wh67 on Wed, Aug 8, 2012, at 9:50 PM

I think Instant Potatoes work fine. I use them in cookies.

-- Posted by KH Gal on Wed, Aug 8, 2012, at 4:39 PM

Hope the tbsp of potato flakes is not a must have ingredient, last I knew you can't buy flakes anymore, everyone has turned the instant potatoes into a powder now instead of flakes


-- Posted by Eagle_eye on Wed, Aug 8, 2012, at 4:07 PM

I hope it turns out for everyone. Like I said it was just on an envelope.

-- Posted by KH Gal on Tue, Aug 7, 2012, at 8:53 PM

I can remember my first batch of baking powder biscuits. I didn't know that you were not supposed to roll the dough out. Tough and Hard!

Another batch slid right off of the cookie sheet. Mom just scooped them up and no one was the wiser.

-- Posted by KH Gal on Tue, Aug 7, 2012, at 11:20 AM

oops -

"WOULDN'T rise quite as much as normal during baking AND were just plain heavy and dense"

-- Posted by wh67 on Tue, Aug 7, 2012, at 10:56 AM

Oh yeah, and a pot of butter beans and ham hocks to dunk them in!!!

-- Posted by wh67 on Tue, Aug 7, 2012, at 10:52 AM

My Mom grew up on her grandfather's ranch in Colorado in the 1920s and 30s and was cooking for ranch crews by age 7. One of her specialties was dinner rolls. They were a "given" for her contribution to most holiday or family get togethers.

But every so often, she would turn out a batch she referred to as "sinkers". Though the flavor was always just as good, these batches would rise quite as much as normal during baking were just plain heavy and dense. I don't know that she ever figured out why, but she would just whip up another batch, always in the nick of time.

Oh what I'd give for a batch of even the heavy ones, fresh from the oven with plenty of butter!

-- Posted by wh67 on Tue, Aug 7, 2012, at 10:51 AM

Sounds great! Suddenly I have a craving for buns


-- Posted by jessiemiller on Tue, Aug 7, 2012, at 10:13 AM

Yum. Thank you. I bet these would be even more wonderful with some bacon (kosher of course--haha) added to them. I do bake and will let you know how they turn out. Thank you for sharing:)

-- Posted by OpinionMissy on Tue, Aug 7, 2012, at 10:04 AM

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Fixing fence is the one of the hardest jobs on a ranch. I no longer live on a ranch, but I do know what hard work is. Fences are everyone's concern, but nowadays,the "hole" is always your neighbor's side not your own. It used to be that you would respect your neighbor and mend the fence together. If their cows got in your field, a simple phone call resolved the problem. You might even saddle up your own horse and help them gather them up. We need more people who are willing to roll their sleeves up and fix the fence regardless of who your neighbor is. There are people in this country who need to be reminded that a fence is like the way you should conduct your life. Your posts should be straight and neat. The wire needs to be stretched tight and your gate might be closed, but can still be easily opened. And most of all, we can all saddle up together and ride the range, it won't matter if you have an Appaloosa, Quarter Horse or Thoroughbred. The cows still have to be gathered, fences have to be fixed, and the range is a wide open space of opportunity for us all.
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