Two recipes

Yummy Vanilla Ice Cream

1 qt. half & half

1 qt. heavy cream

1 ½ cups sugar

2 tsp. vanilla

1/8 tsp.salt

Mix ingredients right in the ice cream maker can and freeze.  You can add pureed fruit – maybe 1-1/2 cups – but add less cream or it will overflow when frozen.  If you add a chunky ingredient, do not add until freezing is about half done or they will sink to the bottom.

Ruth’s Rolls

(smaller recipe with better instructions)

2 ¾ cups warm-hot water

¾ cup powdered milk powder

½ cup sugar

2 Tbs. yeast

                Combine these together in a large bowl

2 beaten eggs

½ cup oil

                Add these to yeast mixture

7-8 (approx.) cups flour

                Hand-stir in flour gradually until a consistency is reached where it no longer looks wet and the dough can be handled without excessive stickiness. If your Kitchen-aid bowl can hold all these ingredients, use it and the dough hooks.  Otherwise, be ready to use some arm-muscle because if you work the dough too much (i.e. knead) the rolls will be tough.  You also do not want to add too much flour for the same reason. For that last bit of flour, you can gently work it into the dough with your hands.   Let dough rise to double in size 2 times. 

FOR DINNER ROLLS:  Roll into balls and put in greased pan.  Rise. Bake. Brush with butter after out of the oven

FOR CINNAMON ROLLS:  You will need melted margarine or butter (probably 1 stick), brown sugar (about 1 ½ to 2 cups), cinnamon, and optional chopped nuts (about 1 cup) and optional raisins (about 1-2 cups).  Divide dough into two parts.  Roll one part out into an oblong (the thinner the roll, the more “layers” you will have).  Spread thinly with melted margarine or butter.  Pastry brush works well here.  With your hands, you next spread brown sugar in a thin layer.  Sprinkle with cinnamon – you determine how much.  I personally do not like the cinnabon-style of heavy cinnamon.  Add nuts and/or raisins if you want.  Roll dough on the long side of the oblong.  Cut into 1-inch pieces and place in greased pan.  If you like brown edges, keep rolls far apart.  If you don’t, place them in the pan with just about ½ inch distance between so when they rise, the sides touch.  Rise.  Bake.  Let rolls cool for about 5 minutes and then top with glaze.

GLAZE:  1 lb. powdered sugar, 2 Tbs. melted butter or margarine, 2 Tbs corn syrup, 1 tsp. vanilla.  Gradually mix in warm water -  1 Tbs. at a time - to make it spreadable but not too runny.

FOR ORANGE-APRICOT:  You will follow the same procedure for the cinnamon rolls only substitute grated orange peel for the cinnamon and dried apricot bits for the raisins.