Biscuits/Scones/Tortillas

Biscuits
2 1/2 c flour
1 T BP
1/2 tsp salt
1/4 c sugar
8 T butter
2/3 c milk
425 F -- 12 min

Cinnamon Rolls

Coming soon:  Jean's dough recipe

Caramel smear - from Younkers Tea Room
(double batch)
Smear this over the bottom of 10x15 pan
1/3 c butter, melted
1 c packed brown sugar
1/4 c light corn syrup
3/4 tsp cinnamon
1/4 tsp salt
Stir til smooth

Cinnamon spread - from Younkers Tea Room
(double batch)
Spread half over the dough -- 24x6-in and 1/8-in thick
3/4 c packed brown sugar
1 T cooking oil
1 T light corn syrup
1/2 tsp cinnamon

Personally -- I would use more cinnamon.

Younkers dough
Combine 2 c flour and 1 pkg dry yeast - set aside
Heat - to 120-130 degrees
1 c milk
1/3 c sugar
1/3 c butter
1/2 tsp salt

Add milk + 2 eggs to dry mixture
Beat with electric mixer for 3 minutes
Stir in as much of remaining flour (2-2.5 cups) as you can with a wooden spoon
Knead 3-5 min - or use a food processor
Let rise til double - 1 hr

Punch down, divide in half, let rest 10 min
Assemble - 1 in slices - from a 24-in roll -
Bake 350 - 20-30 min
Let cool 5 min
Invert onto another 10x15 pan
Recipe says you get 40 rolls -

Jackie's Pot Roast

Yankee Pot Roast

2-4 lb roast  (sirloin roast)
olive oil or butter for browning
1 jar - 5 oz prepared horseradish
4 potatoes peeled and halved
4-6 carrots peeled and halved
2 white onions halved
1 envelope Schilling pot roast seasoning
1 c water

Cut pieces of meat so they fit in bottom of crock pot
Brown the meat
Put into crock pot and cover with horseradish
Tuck onion halves around the roast
Mix seasoning with water and pour in bottom of crock pot
Layer potatoes on top of roast and carrots on top of potatoes
Cook on high - 4-6 hours

Or stack everything in a cooking bag.

Pancakes and Waffles

Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven



Ruth Reichl's Pancakes

1/4 c melted butter

whisk 1/2 c milk with 1 egg

add butter

sift and add

1/2 cup flour

2 tsp BP

2 tsp sugar

1/2 tsp salt

Beef Jerky & Brining

Beef Jerky
2 lb flank steak (or anything else) cut into 1/4 in strips
Put meat in freezer for bit for easier slicing

10-12 oz Kikoman soy sauce
6 shakes garlic powder
6 shakes Worcestershire sauce

Marinate meat in glass dish 2-3 hours or overnight
Drain - cook on rack - not touching
200F 6 hours - watch it so it does not get too dry
Put a wooden spoon in the door so it is not shut tight and moisture can escape

Brining
amazingribs.com  -- dry brining

Tenderloins / Salted Steak / Ribs

Recipes for both beef and pork tenderloin
Recipe for salted steak (to cut up for street tacos)
In the comment section are recipes for oven baked ribs.


EASY BAKED PORK TENDERLOIN

Preheat oven to 400

Grease a large baking dish

Pierce tenderloin all over with a fork

Rub oil on all sides of meat

Whisk together

2 tsp italian seasoning

1 tsp each - garlic powder, cumin, salt chili powder

1/2 tsp smoked paprika

1/4 tsp pepper

Whisk together, sprinkle on all sides of tenderloin and pat it onto the meat

Place in baking dish

Drizzle with 2-3 T fresh lemon, lime or orange juice

Bake 25-35 minutes until outside is browned

Cook to 145F - with a thermometer

Spoon juices over meat.

Allow to rest for 5-10 min

Slice into 1-in pieces

Garnish with fresh cilantro

BEEF TENDERLOIN

Food Network - really easy

Preheat to 500

4-5 pound filet - trimmed and tied

2 T butter

1 T kosher salt

1 T ground pepper

Place beef on sheet pan, pat the outside dry with paper towels.

Spread butter on meat with hands.

Sprinkle with salt and pepper.

Roast 22 minutes for rare

25 minutes for medium rare

Remove, cover with foil and lat rest for 20 minutes

Byerly's

Preheat to 425

2-4 whole tenderloin on rack.

Brush with oil

Use thermometer

Roast 35-40 min for rare -- to 135F

40-50 min for med to 150F

Let rest, covered with foil, for 10 min

3-4 servings per pound

Keith/Dick/Kent (Butchers)

preheat to 475

turn down to 350F roast 15 min - rest 15 min

or

1/2 hr before roasting - rub with oil, salt, pepper, Lawrey's

Sprinkle with flour

Preheat pan in oven to 450F

Flip meat onto hot pan - it will sizzle

roast 10 minutes

Lower to 300F for 15 min

Let it rest

SALTED STEAK

1.25 to 1.5 inch thick steak (filet, sirloin, rib eye, porterhouse, t-bone, NY strip)

The more fat in the steak - the faster the salt will work.

Sprinkle 1/2 - 1 tsp kosher salt PER SIDE

For every inch of steak thickness, let sit at room temperature for 1 hr,

Less than 1-in thick steak - 30-45 min

1-in thick - 1 hour

1.25 thick - 1 hr-15 min

If you do not have enough time - up the salt

If you have to leave it longer, reduce the salt

To salt overnight - use half the amount of salt

Rinse salt off, pat dry

Season with fresh ground pepper - no more salt

RIBS -- click on the comments