Cookbook 11-28

“Southern Butter Rolls”
Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 45 minutes to 50 minutes

Ingredients
For the dough:
3 cups unbleached all-purpose flour, plus more for rolling
1 tablespoon plus 1 1/2 teaspoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
6 tablespoons cold unsalted butter
1 cup well-shaken buttermilk or whole milk

For the filling:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon fine sea salt

For the sauce:
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half or whole milk
3/4 cup powdered sugar
2 tablespoons unsalted butter
Pinch fine salt
1 teaspoon vanilla extract

Instructions

Let 8 tablespoons (1 stick) unsalted butter come to room temperature for the filling if needed.

Make the dough: Arrange a rack in the middle of the oven and heat the oven to 350°F.

Place 3 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons granulated sugar, 1 tablespoon plus 1 1/2 teaspoons baking powder, and 3/4 teaspoon fine salt in a large bowl and whisk to combine. Cut 6 tablespoons cold unsalted butter into small pieces and add to the flour mixture. Work the butter into the flour mixture with your fingers until it resembles fine breadcrumbs. Pour in 1 cup buttermilk or whole milk and stir gently with a fork until a soft dough forms.

Make the filling: Place 1/4 cup plus 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon fine salt in a small bowl and stir to combine.

Generously flour a work surface. Transfer the dough onto it and pat into a rough 12×15-inch rectangle. Spread evenly with the 8 tablespoons softened butter. Sprinkle the spice mixture over the butter. Starting at a short end, tightly roll up the dough into a log. Pinch the ends to seal and arrange seam-side down.

Cut crosswise into 12 pieces. Arrange the pieces cut-side up in a 9×13-inch baking pan (preferably metal), 4 across and 3 down.

Make the sauce: Place 1 can sweetened condensed milk, 2 cups half-and-half or whole milk, 3/4 cup powdered sugar, 2 tablespoons unsalted butter, and a pinch fine salt in a medium saucepan over medium-high heat. Stir gently until the mixture just begins to bubble and the sugar is completely dissolved. Remove from the heat and stir in 1 teaspoon vanilla extract. Pour over the rolls, they will be swimming in sauce.

Bake until the rolls are puffed and golden-brown, and the sauce is bubbling and beginning to caramelize, 40 to 45 minutes. Let cool for several minutes. Serve each roll with a spoonful of sauce.

Storage: Leftovers can be covered and refrigerated up to 3 days.

from the kitchen of Kellie Smothers

“Fireman Chili”

3 cans (16 oz.) of black beans
3 cans (16 oz.) of pinto beans
6 cans (14 1/2 oz.) of chili style stewed tomatoes
1 c. hot jalapenos, chopped
1 T. hot curry powder
3 T. ground white and black pepper
2 T. Tabasco brand pepper sauce
1/4 tsp. of hot sauce
1 lb. of ground beef
1/2 of a large white onion, chopped finely
1/2 T. salt
bag of corn chips

In a large pot, combine all ingredients except for the ground beef and onion and mix well on medium heat. Brown the beef on medium high and add the onions to the beef. Cover and cook on low until the onions are tender. Combine the beef and onions in the pot and mix thoroughly. Cook on low heat for 1 to 6 hours, stirring every hour. The longer you let it simmer the hotter it’ll be. Add corn chips for garnish.

Darrell Lampkins

“Honey Cream Cheese Fudge”

3 oz. cream cheese
1/2 tsp. vanilla
1 1/2 c. instant milk
1 1/2 squares unsweetened chocolate, melted
1/2 c. honey
1/2 tsp. rum (optional)
1/2 c. chopped nuts

Cream cheese and honey together. Add chocolate, vanilla, and rum. Gradually add milk. Add nuts, spread in pan and allow to set before cutting.

submitted by Lynn Thaxter, Moberly
KWIX Candies Cookbook from 1984