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Pecan Rolls

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Nothing beats the smell of fresh sweet rolls in the air!

2 C scalded milk

1/2 C white sugar
1 tsp salt
1/2 C butter
2 pkgs dry yeast
1/4 C lukewarm water
1 egg, beaten
5 1/2 C white flour
1/2 C light Karo syrup
2 C light brown sugar
1/2 C whipping cream
3/4 C white sugar
cinnamon, to taste
pecans, as desired

Prepare first four ingredients. Scald milk and add sugar, salt, butter and stir until dissolved. Let cool and set aside.

Dissolve yeast in lukewarm water. Add to cool milk mixture. Add egg and flour. Mix well. Place in warm place, cover and let rise until double. While dough is rising, grease edges of 3 round cake pans. Combine syrup, sugar and cream. Divide into bottom of cake pans. Break pecans into pieces onto cream mix in pans as desired.

Punch down dough. Roll out on floured board to large rectangle. Spread with melted butter. Sprinkle with sugar/cinnamon mix. Roll dough like jelly roll. Cut into thirds. Cut each roll into 8 or 9 sections and place in cake pans. Cover and place in warm place and let rise until double. Bake at 350° for 30 minutes or until light to medium brown. Turn out onto rack and let cool.

Submitted by Mary K. Becker

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Pecan Rolls

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Marolyn’s Garbanzo Foo Young Patties

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Innovative dairy free version of the popular Egg FooYoung.

1/2 C warm water
1 tsp chicken style seasoning
1/2 C dry soy curls (use the crumbs)
1/3 C green onions, chopped fine
1/2 C celery, chopped fine
1/2 C carrots, grated fine
2 C fresh Mung bean sprouts
1/2 C small peas
1 tsp chicken style seasoning
1 C garbanzo flour
1 C water
1/2 tsp salt
1/2 tsp onion powder
2 Tbsp Ener-G Egg Replacer

In a bowl soak the soy curls, warm water and 1 teaspoon chicken style seasoning, while cutting up the vegetables. Cut the green onions, celery, carrots add the peas and the sprouts. Cut up soy curls. In a bowl mix 1 cup of cold water and 2 tablespoon egg replacer, whipping until foamy. Add garbanzo flour, 1 teaspoon of chicken seasoning, salt and onion powder. Add to the vegetables and stir. Pour mixture to form patties in a oiled non stick pan. Stir mixture each time you make a pattie. Serve with gravy.

Gravy:

2 C water
2 Tbsp cornstarch
1 Tbsp Bragg’s Liquid Aminos
1 Tbsp chicken style seasoning
1 Tbsp molasses

Combine ingredients well and heat in a small pan until mixture comes to a boil.

Servings: 6-7

Submitted by Marolyn Aronson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use.Visit recipe archives

Read more at the source: Marolyn’s Garbanzo Foo Young Patties

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Wheat Dinner Rolls

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Ah, the smell of freshly baked rolls…make these when you are expecting guests and for special occasions.

1 1/3 C warm water

1 Tbsp dry yeast
2 C whole wheat flour
2 C unbleached white flour
1 tsp salt
4 tsp honey
1/4 C oil

Mix all ingredients. Knead for 5 to 10 minutes. Place in greased covered bowl in a warm place. Let rise until doubled in size (1 1/2 hours). Punch down dough and roll out to about 3/4 inch thick. With biscuit cutter or small glass, cut out half circles. place 2 half circles in the cup of a greased muffin pan. Place in a warm place and let rise to about double in size. Bake in 400° oven until lightly browned.

Servings: 24

Submitted by Valentina Dragomir

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Wheat Dinner Rolls

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Vegetable Soup

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Fresh and lovely, you could serve this soup tonight and freeze some for later!

3 Tbsp butter or margarine

1 med onion, chopped
1 lg stalk celery with leaves
1 lg carrot, sliced
1 lg potato, peeled and diced
1 lg tomato, peeled and diced
3 Tbsp fresh basil, chopped
1 qt stock (McKay’s seasoning)
2 sm zucchini, sliced
1/2 head cauliflower (break into bite size florets)
1 tsp Lawry’s seasoning salt
1 tsp pepper, optional
1 C peas (fresh or frozen)
Parmesan cheese, optional

Melt butter or margarine in large stockpot. Add onion, celery and carrot. Cool 10 minutes, stirring occasionally. Add potato, tomato, basil and stock. Bring to boil, reduce to a simmer and cook 15 minutes. Add zucchini, cauliflower florets, seasonings and simmer 10-15 minutes. Add peas and cook for 5 minutes. Serve with Parmesan cheese if desired.

Servings: 6-8

Submitted by Betty Fike

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Vegetable Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Corn Salad

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Here’s a wonderful raw salad that you make ahead of time. Simple to prepare and big on taste.

kernels from 2 ears of corn (approx. 2 C)

1/2 C chopped green pepper
1/2 C halved grape tomatoes or cherry tomatoes
1 sm can black olives, sliced
1 sm sweet onion, diced
1/3 C herb-flavored Feta cheese, crumbled

Toss all ingredients together and marinate in refrigerator.

Servings: 6

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Corn Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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