Helen's Elephant Ears (and/or "Twirly Rolls")

After already getting a lot of rain this month and almost three more inches of it since yesterday morning (instead of what would normally be December snow for our area), I just knew today would feel like the perfect day to make these--so,... I started them before going to bed last night.  I may be an odd ball and all alone in my thinking, but, for me,  these are more of a favorite than Christmas cookies!  With very little extra effort, I could make these look really festive, too, ...IF I wanted to, that is!


Elephant ears with chopped pecans rolled into the dough...

                                                       
Without nuts...

"Twirly Rolls" made with the same dough...

All three variations together...

Glazed 'Twirlies' pictured further down in this posting.

Some food stands at County Fairs sell "Elephant Ears", but theirs are  'deep-fried' whereas these are baked.  When I roll these out to be quite flat, they are so similar to a yeast bakery sometimes called "Cinnamon Crispies".  (Helen gave me this recipe in the early 70's.)

Here's the recipe for these VERY EASY to make (non-kneading) rolls:

INGREDIENTS:

2 tablespoons dry yeast
1/2 cup warm water (not too hot!)
1 teaspoon sugar (to activate the yeast)
~~~~
1 cup milk (scalded, then cooled to 'warm')
2 egg yolks, slightly beaten
1 cup softened butter
~~~~
4 cups flour (about 1.25 lb.)
3 tablespoons granulated white sugar
1 teaspoon salt
~~~~

INGREDIENTS  NEEDED JUST BEFORE  BAKING:
1/4 cup soft butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon cinnamon
Chopped nuts (optional)

DIRECTIONS:

1.  Soften yeast in warm water with 1 tsp. sugar, set aside until 'foamy/rising'.

2.  In small kettle, heat the milk only until little bubbles form around the edges of the kettle.  Cool this to 'lukewarm' and then add the slightly beaten egg yolks.

3.  Add bubbly yeast mixture.  Add softened butter.  Mix until smooth.  Add flour, sugar, and salt. Mix well.

4.  Put in a lightly oiled bowl, rotate to coat top with oil, cover, and place in refrigerator for not less than 2 hours, but not more than 2 days.

Turn dough onto lightly floured board and divide into four balls.  Punch each ball into a flat 6" circle and let rest for about 10 minutes.  *

Next, roll each of the flat circles into a rectangular shape and spread with a quarter of the 1/4 cup soft butter.  Sprinkle each buttered circle with a quarter of the combined sugar(s) and cinnamon mix.  Taking the narrow side, roll each rectangular portion of dough up as you would a jelly roll.

Cut each roll into 4 sections (slices).  Place each (with a cut side down) on a surface that has been sprinkled with a small amount of the sugar/cinnamon mixture (you can also sprinkle some nuts on  the surface so that you can "roll them in". Coat both sides of the "cut roll" with the sugar/cinnamon mix and then roll with a rolling pin until it is about 1/4 - 1/2" thick.  (Again, ...before rolling out, you could sprinkle some chopped nuts onto the dough and roll them in, also.)  I like to roll these really flat so they bake up thinner and crispier. 

Transfer the flattened roll to a sprayed OR foil-covered OR parchment lined (my choice) cookie sheet and let them rest for 15-20 minutes; bake at 375-degrees for 15 minutes or until golden brown and crispy.   Ovens vary, so adjust temperature accordingly-- for yours, maybe 350-degrees will be best. (?)

*At this point in the recipe, if you want to make the 'twirly' rolls in my picture, roll dough into rectangle, 15x9 inches.  Brush with melted butter.  Mix 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle that evenly over rectangle.  Roll up, beginning at the wide/long side.  Seal final edge by pinching the dough tightly together for the length of the roll.   Cut rolled 'log' into 1-inch slices.  Place a small round handle of a wooden spoon in center of each slice parallel to cut sides; press down and almost through the dough.  Transfer to greased OR parchment paper-lined baking sheet.   Or, I've found that I can do the 'pencil crease' AFTER the rolls are on the baking sheet.  (The 'pencil push' makes the ends of the little slice push out.)  Bake about the same as with the Elephant Ears recipe above.   If desired, frost with a light glaze kind of icing.

GLAZE:  1 cup sifted powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla.  Mix well and drizzle over rolls.  (Adjust consistency  by adding either more milk, or more powdered sugar.)

Better than this vanilla glaze, I like to drizzle over these a burnt (browned) butter kind of icing... stirring constantly, I heat butter until it is a med. dark color.  Then, very quickly add small amount of milk to stop it from darkening further.  To that, I add sifted powdered sugar and quickly (QUICKLY) pour it in strips over the rows of rolls.  One must move quickly with this kind of icing because it "stiffens up" so quickly!

▼ 

▼ 

These freeze well, but two of them won't make it into the freezer...

▼

The hot chocolate was not as 'dark' as it looks in the picture, but it 'wuz-z-z-z' good.

If you have any questions about this recipe, send me a message.

Helen's Rhubarb Custard Dessert

When Helen first gave this recipe to me, all of the measurements were for a 9x9-inch baking dish.  I've changed certain things about the recipe so that it works in a really large baking dish, and I include the whole eggs in the custard so that I can skip the step of making a meringue for the top--  because Wayne likes it 'as is'.   I still call this "Helen's" because we started making this after she gave us this recipe....  with the way I've changed this recipe, you can make it 'this big', or cut recipe in half and make 9x13" pan of it....

Rhubarb Custard Dessert

Blend these first four ingredients and lightly pat into a buttered 10.50 x 15.75* glass baking dish.  Bake at 325-degrees for 15 minutes:

2 and 1/2 cups flour

1/4 cup granulated sugar

1/4 cup powdered sugar

1cup softened butter

While that is baking, mix the following ingredients:

8 whole eggs

3 and 3/4 cups granulated sugar

1/2 cup flour

1 and 1/3 cup cream (or whole milk)

10 cups raw cut up rhubarb (1/2" pieces)

Pour this over the baked layer.

Bake a large pan this size at 325-degrees for 1 hour and 10-15 minutes, or until the center isn't "jiggly".
When cooled a bit, I cover tightly it with Saran wrap and keep refrigerated.

* It works to cut this recipe in half for making a 9"x13" pan of this. Cut baking time accordingly.  Check after 45-minutes to see if it's firming up in the center.

Helen's Potato Chowder

This morning, I told Wayne I planned to make Helen's Potato Chowder.  He said, "Well, don't make too much-- there's only two of us here." (In unspoken words, that meant I shouldn't double the recipe as I like to do.) Then, he continued with, "I realize it might be good to have enough left over so that you don't have to cook for a while, but you're cooking every day, anyhow."   Well,... I do...al-most... 'every day'.   Truthfully, soups/chowders like this could replace desserts for me!

I've changed a few things 'just a little' from the basic recipe I was given-- for example, cooking the celery and onion together; decreasing milk from 4 cups to 3; changing amount of potatoes from 2-4 cups of diced potatoes to 4 whole potatoes, etc.
 
You will need: 

• *3 slices lean bacon (snip into small pieces and fry until crisp; then set aside)
• 1 large onion, finely diced
• 1/2 cups finely diced celery
• 2 tablespoons flour
• 3 cups boiling water
• 4 med. to lge. potatoes, peeled and diced
• 3 cups milk (this could be cream, or it could be low-fat milk)
• 1 tsp. Worcestershire sauce
• 1 and 1/2 teaspoon salt
• Dash of black pepper

** See note at bottom
~~~~~~~~~~~~
DIRECTIONS:

Cut bacon into small pieces and fry until crisp-- remove from pan, and saute the onions and celery in the bacon fat. After onions start looking transparent, add 2 tablespoons flour to the pan with the onions and stir (whisk) until smooth.  Slowly add 3 cups boiling water, whisk until smoothly blended.  Add the salt, pepper, and the potatoes; add 1 cup of the milk and simmer until vegetables are nearly soft.  Now, add remaining 2 cups milk.  Simmer over very low heat until served.  Sprinkle bacon on top of each serving, OR mix into the soup.  As written, this recipe makes about 7 cups of chowder.

*Sometimes, in place of the bacon, I've used browned and drained lean ground beef.  Heck, I sometimes even 'rinse' the browned hamburger after I drain any fat off-- I do that by slowly pouring a cup of very hot water over it.  When I do that, I use a little mix of olive oil/butter to cook the onion-- over low heat, it can be done quite easily.

**The 'oink/oink' in me can see adding some beautiful yellow kernels of sweet corn to this chowder.

Helen's Broccoli and/or Cauliflower Soup

Now!, this recipe asks for 3 bouillon cubes or 3 teaspoons of 'soup base'.  I always used 'chicken flavored soup base' in it.  It's what you see in the dish below.   When I was making this soup today, I went ahead and measured it out-- but, then, just COULD NOT put it into the soup.  It's loaded with MSG and I figure it defeats the purpose of making 'healthy' homemade soup!   I wondered if leaving it out would 'ruin' this favorite soup of mine.  I don't think it did.  So,.............. suit yourself.  Put it in, or leave it out like I did today--  I 'tossed' it. (In fact, the next time I make this soup, I'm going to even substitute the 2 cups of hot water with MSG-free chicken stock.)

---------------------------------------------------------------------------

This recipe was first given to me in the late 70's by my sister-in-law Helen.  It's easy and quick to make.

INGREDIENTS:

1/4 cup butter
2/3 cup finely chopped onion
~~~~~~~
8 tablespoon flour
~~~~~~~
2 cups hot water
3 chicken bouillon cubes (or 3 teaspoons chicken soup base)
~~~~~~~~
2 cups grated cheese* (med. or sharp cheddar)
~~~~~~~~
2 cups milk
1/2 teaspoon Worcestershire sauce
~~~~~~~~
1 tablespoon chopped fresh (or dried) parsley
~~~~~~~~
1 large head of steamed/boiled broccoli OR cauliflower (I often use half of each).

DIRECTIONS:

In a separate saucepan, gently boil (or steam) the well-rinsed and trimmed cauliflower and/or broccoli until it is just barely tender-- drain* and set aside.  (If you are using a combination of both, they can be boiled/steamed together.)  Just before putting this into the soup, I take a potato masher and slightly break up the larger pieces.

*Chef Gordon Ramsey says you can use the 'broccoli-cooking water'-- I did that, too, since I left out the 'soup base stuff'.  Everything tasted just 'fine/dandy'.
http://gordonramsaysrecipes.com/03/gordon-ramsays-broccoli-soup/  (Before using the broccoli water, I made sure I pre-rinsed the broccoli VERY WELL.)

In fry pan, saute` onions in butter until transparent. 

Add 8 tablespoons flour and stir until blended and smooth.
  
S-l-o-w-l-y add 2 cups hot water (with the 3 chicken flavored bouillon cubes (or soup base mix IF you decide to go ahead and use it). 

Add the 2 cups grated cheese; stir until cheese* is melted.
 
Add 2 cups milk, 1/2 tsp. Worcestershire sauce.  Blend well.
 
Now, break up the cooked cauliflower or broccoli into rather small pieces and add it to the cooked soup mixture.  (Sometimes I take my potato masher and use it lightly to break up the broccoli or cauliflower pieces.)

 I never added salt to this recipe because there was plenty in the bouillon cubes or soup base, etc.  BUT!!!..  NOW that I did NOT use the bouillon cubes or soup base, I added 1/2 teaspoon salt to the soup.
  
(If you double the recipe, you can easily use one large head of cauliflower and the same amount of broccoli-- their flavors are quite similar, or at least they are complimentary 'twins'.)

* If you leave anything too hot for too long after you have the cheese in it (or on it), the cheese will start to 'curdle'-- it still tastes good, but it is not as attractive!

Helen's Bean Soup

Serves 6-8 (depending on bowl size)

INGREDIENTS:

1 lb. dry pinto beans.  Wash and then soak the beans for about 12 hours (change the water one or two times and that will help to keep the beans from causing as much gas). 

Put soaked and drained beans into  a large kettle.
Add 2 and 1/2 quarts fresh water and simmer for 1 hour. 

Now, add: 
1/2 cup chopped onion
1 clove garlic, minced
1 ham bone OR 1/2 lb. bacon fried, drained and broken into small pieces
1 tablespoon chili powder

Simmer this for about 2 hours.  Add 2 teaspoons salt in the last hour. 

If you want a thicker soup, you can mash some of the beans.

Helen's Chicken and Dressing Casserole

When Wayne was "down" with his neck injury in 1995, Helen brought this for us.  It is delicious.  This recipe could easily be cut in half for a 9x9-inch pan (with less baking time).

DIRECTIONS:

1.  Ahead of time, cook and de-bone 1 large chicken  While the chicken is cooking, you can add onions and celery for a more flavorful stock.  Skim fat from stock, and save.  (If you are in a hurry, you can use one rotisserie chicken and add canned chicken broth.)

2.  Prepare 2 packages of Stove Top Stuffing-- set aside.

3.  Melt together:  1/2 cup butter, 1/2 cup flour.

4.  Add:  2 cups chicken broth and 1/2 cup milk.

5.  Blend in:  2 beaten eggs and cook for 3-4 minutes.

6.  In a greased 9x13-inch pan, layer in this order:  Stuffing, chicken, custard mix.

7.  Top with bread crumbs (or smashed croutons)

Bake at 350-minutes for about 45-minutes.

Helen's Burger Soup

I got this recipe for making Hamburger Soup from Helen in the early 80's.  It is very flavorful.

Serves 6-8

INGREDIENTS:

1 pound lean hamburger
1/2 cup chopped onion
~~~~
1 quart tomatoes
2 cups diced carrots
1/2 cup thinly sliced celery
2 cups cubed raw potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup quick barley OR 1/4 cup rice
2 cup beef broth (this can be made with beef-flavored bouillon or soup base)
l quart water

DIRECTIONS:

Brown beef and onions until transparent.  Drain.  Add remaining ingredients.  Cover and simmer 1 hour.  (I like to put this into my enameled cast iron cookware and put it in a 325-degree oven for an hour, or until vegetables are tender.)

Helen's Simple Beef Stew

Helen shared this with me back in the 70's.  It's a quick 'put together' and tastes good, too.

6-8 servings.   This can be made start-to-finish on the stove top but, instead of having to more carefully watch it 'simmer',  I prefer to put it in my enameled cast iron kettle and have a 325-degree oven do this for me after Step One, and again after Step Two.

STEP ONE:

Brown in about 1/4 cup vegetable oil (olive oil with a dab of butter works great!): 1 cup of chopped onion and 1 lb. stew meat* that's been coated with flour-- sprinkle this with salt and pepper and whatever else you like (garlic powder?).    When meat is browned and ready, add 1 reg. sized can totato soup, 1 and 1/2 soup can of water.  Simmer for about an hour, adding more water if needed.  Stir. 

*I've sometimes used browned hamburger in place of the stew meat, leaving it in small chunks as it browned.

STEP TWO, after an hour:

Add 3-4 cups diced potatoes and as many carrots as you like with sufficient water to just cover.  Simmer for another hour (stirring after about 30 minutes).  Season again according to taste-- usually it needs a bit more salt (?).