The 9th Day of Christmas with Rhonda Vincent

| December 22, 2012 | 0 Comments

prizesWe’re closing in on Christmas, and celebrating the 9th of our 12 Days of Christmas giveaway with Rhonda Vincent. Like each of the previous 8 days, someone gets a prize pack from Rhonda and Martha White, plus a cap and shirt from Bluegrass Today.

Entries are still being accepted online, with prize giving continuing through Christmas Day when a new iPad 3 will be awarded to one lucky winner.

Today’s winner is Carol Scheive from Brownsville, CA. Congratulations!

And from Rhonda’s kitchen, home made bread, rolls and cinnamon rolls.

 

Basic Homemade Bread

Dissolve:

  • 2 packages of yeast
  • 2 1/2 c. of warm water

Add:

  • A pinch of salt
  • 1 c.  white sugar
  • 1 T. heaping of shortening
  • 5 c.  sifted *Martha White Flour

Mix thoroughly, then knead for 5 minutes.

Spray a large bowl with non-stick cooking spray. Put the dough in the bowl and press down in the bottom of the bowl, cover, and let rise.
(Approximately one hour.)

After the dough has doubled in size, punch down and knead briefly.

Heat oven to 350 degrees F.

For Homemade Bread

Spray a bread pan generously with Crisco Non-Stick Spray and fill the pan half way with the dough. Let rise until the dough is to the top of the pan, then bake for 25 minutes, or until bread feels hollow when you tap the top of the bread and it begins to turn golden brown.

For Homemade Rolls

Spray a deep baking dish generously with Crisco Non-Stick Spray then roll the dough into balls. About the size of a golf ball or a bit larger.

Let raise till double in size, then bake for 20 minutes, or until the rolls begin to turn golden brown.

For Cinnamon Rolls

Roll the dough to 1/2 inch thick the shape of a rectangle.

Spread the dough with butter. Then sprinkle with white sugar, then with brown sugar, then sprinkle with cinnamon to your preference.

Spray a large casserole dish or pan with Crisco Non-stick Spray.

Then roll up the dough and cut the log to 1/2 ” circles. Place each circle into the pan, leaving a bit of space between each one.

Cover the dough. Let rise. (Approximately one hour.)

Heat oven to 350 degrees.

After the dough has doubled in size, place the rolls in the oven to bake for 20 – 25 minutes.

Remove from oven.

Prepare the icing to drizzle on the cinnamon rolls.

Icing

  • 1/2 package of powdered sugar
  • 1/2 t. vanilla
  • 1 T. milk – add milk or more powdered sugar to desired thickness

Drizzle over the cinnamon rolls.

 

Don’t forget to stop back each day for a scrumptious recipe from Rhonda’s Kitchen, and be sure to enter online to win!

John Lawless

John had served as primary author and editor for The Bluegrass Blog from its launch in 2006 until being folded into Bluegrass Today in September of 2011. He continues in that capacity here, managing a strong team of columnists and correspondents.

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Category: Miscellaneous bluegrass news