This is a really good recipe for sour dough cinnamon rolls

Every once in a while a really good recipe comes around, and with a little adjusting here and there by leaving this out and adding that, we have something that everyone should enjoy.
When adding yeast to any recipe,always be sure to test your yeast in a little warm water before adding it to the mix.  More than once there has been disappointed cooks that have added dry yeast into
their recipe, only to find out to late that that the bread did not rise.

• 1 cup of your sour dough starter
• 3/4 cup of milk – bring to a – boil over high heat and cool down
• 3 tablespoons butter that has been left out at room temperature
• 1 egg at room temperature
• 1/4 cup granulated sugar “optional”   I leave this part out
• 3 1/4 cups flour
• 1 teaspoon saltMix all ingredients in a large bowl until it blends together really well, then toss it out on a flour coated counter and push it hard until flat and roll it back into itself
  push hard with the palm of your hand or knuckles  several times and keep folding it over and repeating until it starts stretching out and falling back.
  flour the counter where it will sit and form into an oval shape. Cover with plastic wrap and leave sit for 20 minutes.
  oil a 12 inch cast iron skillet – set asideAfter 20 minutes are up roll and stretch the dough ino a 15 x 24 inch rectangle.  Brush  the dough with butter with a pastry brush and sprinkle on the cinnamon filling over the butter.

  Filling

• 1 tablespoon melted butter
• 2 tablespoons granulated  sugar
• 2 tablespoons brown sugar
• 1 tablespoons cinnamon
• 1/2 cup raisins  “optional”Roll from long edge and pinch together ends.  With a serrated knife, cut the rolls  1 1/2 inches apart . Put into your skillet and cover with plastic wrap. Let rise for one hour
  or double in size.Preheat your oven to 350 degrees and bake for 25 to 30 minutes until golden brown.  I use a temperature probe and bake until the internal temperature reaches around 200 degreesRemove from oven and spread with

  prepared frosting

• 2 cups powdered (confectioners) sugar
• 2 teaspoons pure vanilla extract
• 4 tablespoons hot waterIn a medium bowl, combine powered sugar and vanilla extract. Add hot water gradually, stir just enough to give it a thick spreading consistency

Winter seems to be hanging on longer than expected this year with what we are hopefully calling our last blast of snow. We are looking at maple syrup season here in Michigan and want to focus this newsletter on maple syrup making and festival events.

Pancake & waffle Recipes

If you are going to have maple syrup, you are going to want pancakes or waffles.

• IHOP-Pancakes-Copycat Recipe
  
• How to make restaurant style Belgian waffles
  
• Buttermilk Pancake Recipe
  

Festivals & Events

There is fun for everyone with the starting of spring and one way we enjoy this time of year is with the passing of the snow and a maple syrup festival, We hope you enjoy these articles of events and hope to see you at one of them.

• Shepherd maple syrup festival
  
• How to make maple syrup – you tube video
  
• The history of Maple Syrup
  

April Sales Items

• Camp Chef Cast iron Bread Pan $19.95 On SALE for $16.00
• Camp Chef ¾ Quart Mini Dutch Oven$26.00 On SALE for $18.00
• Universal Cookware 3 Piece Skillet Set$34.50 On SALE for $28.50

April’s Promos

• $10 off 100 dollar order  KYLC7R7U
• $5 off 50 dollar order      ZKLLVP8I
• 15% off 250 dollar order    QD1YPCPX

A unique and interesting assortment of frozen vegetables that streamlines the preparation of the family pleasing stir fry recipe.

* Note –   You can use fresh vegetables for this recipe.
adjust cooking time so they are the crispness you want.

• Ingredients1     3-ounce can chow mein noodles or rice noodles
  2     tablespoons soy sauce
  1     tablespoon apricot or peach jam or preserves
  1     tablespoon vinegar
  1     teaspoon corn starch
  12   ounces skinless, boneless chicken thighs or breast
  2    tablespoons cooking oil

• Preheat oven to 350′  – pour chow mein or rice noodles into an ungreased baking pan; heat in oven for 5 minutes meanwhile , for sauce stir together soy sauce, jam,vinegar and corn starch in a small bowl: set aside
• Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces; set aside. Pour half of the oil into a wok or large skillet. Preheat over medium high heat. Add frozen vegetables and stir fry for  2 to 3 minutes or until crisp and tender. Remove from the wok
• Add the remaining oil to the wok. add chicken ; stir fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
• Return the cooked vegetables to the wok; stir to coat all ingredients. cook ans stir about 1 minute  or until heated through. Serve immediately over noodles. Makes 4 servings.

A great recipe you are sure to enjoy that is made just for two

As always we are looking for new recipes to use with our cast iron cookware .
This cooks in our Universal Cookware cast iron skillet very well.

Recipe

1/2 pound round steal cut into 1/4 inch strips
1 small onion thinly sliced
1 small green bell pepper
1 cup water
2 teaspoons corn starch
1/4 cup sweetened pineapple juice
1/4 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon peeled and grated ginger
1/4 cup canned pineapple chunks, packed in their own juices
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon low sodium Worcestershire sauce

Spray the inside of a medium heavy cast iron skillet   12 inch with non stick vegetable cooking spray.
Place over high heat until very hot, but not smoking. Ad meat and sauté for 3 minutes, or until brown, stirring constantly
to prevent burning. Add the onion and bell pepper, continue stirring for about 10 minutes. When mixture starts sticking to the skillet stir in the water;
continue cooking for 10 minutes longer
Meanwhile in a small bowl, dissolve the cornstarch in the pineapple juice.  When all the liquid is evaporated from the skillet stir in the dissolved corn starch.
Stir in all the remaining ingredients and reduce the heat; simmer uncovered for 20 minutes or until meat is tender and gravy is thickened
 

Happy St Patrick’s Day

If you’re anything like me, then one day for Irish eats just isn’t enough.  Luckily, I’ve overstocked on the St. Patty’s staples enough to make several meals, and a dutch oven Irish stew is definitely one of them.

Stews are a mainstay Irish comfort food.  Traditionally, they’re made with potatoes, onions, parsley, and sometimes carrots.  For protein, lamb can be used, but mutton is usually better because the meat is tougher, fattier, and lends more to the dish.

But just because there’s a tradition, doesn’t mean that there isn’t any leeway.  For centuries, Irish stews have been an expression of the cook.  Ingredients like turnips and pearl barley make an appearance, while purists turn up their noses at anything more complex than mutton, potatoes, onions, and water.  The stew is always cooked slowly—expect to be simmering and boiling for up to two hours.

Stewing in the Dutch Oven

As a cooking method, stewing has been a part of human civilization for many centuries.  The Gaels of Ireland, however, didn’t have access to a cauldron until after the Celts had invaded and brought them in, after the 7^th century BC.  Stews back then were often made with goat and root vegetables, and the ingredients and cooking methods haven’t changed materially since then.  The biggest addition to the Irish stew in terms of ingredients was the potato, which came from South America in the sixteenth century.

Open fire kitchens had been around for many years, even well into the industrial revolution.  When the British began to produce dutch ovens, they became a valuable addition to most kitchens and a natural implement for Irish stews.  If you’re going to make this stew, bake some dutch oven soda bread alongside, and you’ll be close to having an authentically cooked Irish meal.

A King Among Comfort Foods

This is the sort of recipe that you get a craving for—hearty, filling, and with a broth that coats your lips.

Ingredients

• 1 ¼ lbs stewing meat (beef or lamb cuts) cut into 1 inch cubes
• 3 pounds russet potatoes, cut into ½ inch pieces
• 1 large onion, chopped
• 2 cups carrots, cut into ½ inch pieces
• ¼ cup olive oil
• 6 large garlic cloves, minced
• 2 cups beef stock
• 1 cup Guinness or other stout beer
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a 4 ½ qt enamel dutch oven, over medium-high heat.  Add the stewing meet and saute it until it browns on all sides. Add garlic and sauté another minute.
2. Add beef stock, thyme, tomato paste, sugar, Worcestshire sauce beer, red wine and bay leaves. Stir to combine and bring the whole thing to a boil.  Reduce heat to medium-low, then cover and simmer for an hour.  Stir occasionally.
3. While the meat and stock is simmering, melt butter in an enamel cast iron 11 Inch Skillet over medium heat. Add carrots, onion, and potatoes. Saute vegetables until golden and set them aside.
4. After the stew has been cooking for an hour, add the golden vegetables.  Simmer uncovered until both the vegetables and the stew meat are fork tender.  Discard bay leaves and add Salt and pepper to taste, then sprinkle in the parsley.

Now, that’s one way to clean out the pantry!

If you’ve tried this recipe, let us know what you think in the comments below!  Or, if you’re all Irish’d- out (as if!), tell us all about what you were eating and drinking for St. Patrick’s day!

You Might Also Like…

•  Dutch Oven Soda Bread
• Baja Seafood Stew
• Jambalaya

 Thanks to Big Oven for posting a great recipe that’s the basis for this variant!

Camping provides you with an excellent opportunity to enjoy nature and also create quality memories with your family. It doesn’t matter if you’re pitching a tent in your backyard, or if you’ve decided to venture deep into the wilderness. You can enjoy good food during your adventure! With a little advanced planning it’s possible to enjoy every single meal you prepare during your camping trip.

Be Resourceful!

You don’t need fancy cooking utensils like jet boils, fancy propane stoves, and fold up pans. These items are nice, and if you go on camping trips several times a year, they can be a sound investment, but casual, resourceful individuals find they do quite well with items they already have in their kitchen and a fire pit.

Grabbing your favorite cast iron skillet or large pot might is definitely a preferred way to go.  But if you’re still waffling on a longer-term purchase, all you need is one or two good aluminum pie pans, a pair of tongs, and a full roll of heavy duty aluminum foil. You will be able to purchase everything you need for a few dollars at a grocery store.

The variety of items you can cook on your fire pit with these tools will astound you. Whenever you want to eat anything hot, you simply wrap the food in an aluminum packet and toss it on the fire pit. In ten minutes you’ll be ready to dine. Since the foil will be hot when you remove it from the pit, you’ll want to use the tongs to unwrap your dinner.

Not only will you have hot, delicious food, but cleanup will be a breeze!

Having the pie tins makes it possible for you to fry any bacon you might have brought along, or to heat soup and chili.

A few simple tools make it possible for all foodies to enjoy great cooking while camping!

Simple is Simply Delicious!

As a foodie, you want your cooking to net delicious results. The type of camping you’re doing and the amount of food you bring along will determine what you can make. The good news is that you’ll be able to use your campfire to make a number of simple meals which will appeal to your taste buds, and provide you with the energy needed for a full day of exploring.

A few pounds of good hamburger can go a long ways.  With the addition of some brioche rolls, a little seasoning and some butter you won’t need the condiments you use at home. When preparing the meat, take a thin pat of butter and place it in the center of each patty.  Wrap the meat in aluminum foil and place it on the fire for a few minutes. The burger will explode with flavor—and you can even toast your buns!  In the morning you can mix a little burger into some cream of mushroom soup and add a little seasoning and prepare it the same way you would make sausage gravy.

A cooking fire and your pie tin make preparing scrambled eggs easy, and they’re a great source of protein which will keep you going all day long. Add a handful of diced peppers and a pinch of your favorite savory spice blend for an extra dose of flavor.

S’mores might be the standard campfire dessert, but they’re not your only option. Take an apple. Put it and some butter, sugar, and cinnamon in a foil packet, and bake in your fire pit. It will be the tastiest apple you’ve ever eaten!

Keep an Open Mind

Just because you’re camping, there’s no reason you have to subside on trail mix, granola bars, and jerky.  Anyone can use a campfire and prepare some simple, delicious meals.  The types of meals you enjoy will be determined by the ingredients you bring along. When shopping look for food that you can use for a couple of meals. Don’t forget, the better the quality of your ingredients, the better you meals will taste.

In addition to cooking on the camp fire, you might also want to prepare a few meals ahead of time and bring them along.

Do you have favorite campfire recipes? Helpful tips? A campfire cooking story? Feel free to share in the comments below!

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