Raspberry Apricot Syrup

5 cups pureed apricots

7 cups sugar

10 ounces frozen raspberries

6 ounces raspberry Jell-o

 

Mix apricots, sugar and raspberries well and boil for 20 minutes, stirring frequently.

Add Jell-O and stir well.  Pour into jars (makes almost 6 pints) and water bath for 10 minutes

Dinner Rolls (or Cinnamon Rolls)

2 cups scalded milk

1/2 cup butter or margarine

1 cup sugar

3 eggs

6 cups flour

2 Tablespoons yeast

 

Pour scalded milk over the butter and sugar and mix.  Add eggs and mix.  Add flour until as thick as pancake dough (about 2 c. flour).  Add yeast and mix.

Let raise until twice the size (about 30 minutes).

Add flour to make soft dough (about 4 c.).  Let raise until size is doubled.

Shape as desired.  Let raise 30 minutes.

Bake at 400° for 15-20 minutes

Sausage Biscuits

1/4 cup milk

2 cups Bisquick

1 egg

16 oz. ground sausage (uncooked)
12 oz. grated cheddar cheese

Combine the milk, Bisquick, and egg.  Add the raw sausage and grated cheese.  Mix well.
Drop onto ungreased cookie sheet and bake at 350 for 20 min.
Makes about 2 dozen.

This works wonderfully to freeze and reheat when you need something quick.

Maple syrup recipe

2 cups water
4 cups white sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp maple flavoring

Mix all ingredients and heat until just boiling.

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.