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

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
 

Hunters have requested that we put in more wild game recipes for our readers, so here is a great  Venison Picadillo Recipe that we are sure you will enjoy

 You will need a large cast iron skillet for this recipe along with a big appetite. As a second choice you can serve over rice or have potato on the side. 

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.

A great recipe to treat yourself that night you are all alone in deer camp

What better way is to show everyone what they missed out on
Grab that old cast iron skillet and your camera and show them what the lone hunter has for dinner.

Yield: 1 servings
1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat. SAUCE:
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

A camping recipe for your Dutch Oven

Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or two of Hawaiian chicken.
Fried Potatoes and onions & some fried potatoes & onions with eggs fro breakfast is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite  for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe.  I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.

Recipe

Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Marichino cherries.

Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.

Chicken Fried Steak Dupree

Dig out your big cast iron skillet for this recipe

serving size : 6
2/3 cup flour
1 teaspoon salt
freshly ground black pepper
2 pounds top round or chuck steak — cut 3 to 2 inch thick
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs — rolled fine
1 onion — sliced
1/2 cup cream
2 cups chicken broth
1 dash worcestershire sauce — optional
1 dash hot sauce — optional

Mix 1/2 cup of the flour, the salt, and pepper together. Pound the mixture into both
sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving
pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet
over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in
the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs.
Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce
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heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning
occasionally, until the steaks are cooked through and tender. Chicken fried steak
should be well done, but not dry. Remove the steaks from the skillet and drain on
brown paper bags. Keep warm. Add the onion slices to the pan and sauté quickly.
Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons
reserved flour. Stir to incorporate any particles on the bottom of the pan and cook
for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy with
worcestershire and hot sauce. Slice the meat across the grain and top with the gravy.