Wednesday, December 19, 2007


The following recipe for sweet rolls is from my Grandmother Sybil. She was not the nicest person in the world but we appreciate her roll recipe. I always doubled or tripled the recipe. If I am going to this much trouble, I want it to be worth the effort. All day making them and gone in 1 day won’t cut it. I turned them out on tin foil, wrapped them well and froze the extras. Pop them in the oven to reheat and they are delicious.


1 C. Milk scalded
2 Tbs. Shortening
2 Tbs.Sugar
1 tsp. Salt
1 pkg. Yeast softened in ¼ C. lukewarm water
1 Egg beaten
3 ½ C. Flour

Combine milk, shortening, sugar, and salt. Cool to lukewarm. Mix in yeast mixture and egg. Gradually add flour. I use my dough hook until the mixer starts jumping off the counter. Then I turn the dough out on a floured board and knead until I have a smooth ball. Put in a bowl, cover and place in a warm spot. Let rise until double. Divide dough in 2 equal pieces.

Grease the pans with butter (I use Smart Balance in the interest of health), and sprinkle the bottom with brown sugar and cinnamon. Being a carb addict a use liberal amounts of brown sugar.

Roll dough to oblong shape about ¼ inch thick. Brush with melted butter. Sprinkle with ¼ C. brown sugar and 2 tsp. cinnamon. Roll up dough and cut into 1 inch pieces. Place in prepared pans. Cover and let rise until double in size. Bake 25 minutes at 375 degrees.

If you like you can add raisins

This next recipe is for SKW. We keep putting sweet stuff on and she can’t eat it. This recipe is for salad dressing and don’t be put off by the anchovies. A friend of my mother’s conned a chef of a nice restaurant in Alabama (I think) to give her this recipe. She was not supposed to tell anyone but she gave it to my mother. My mother of course passed it to me. This all took place maybe 50 years ago. I know my mother and her friend are gone and I am sure the chef and probably the restaurant are too so I am going to share.

This dressing is meant to be used with romaine lettuce and croutons but it is also good on cooked vegetables like asparagus etc.

1 med. Onion sliced
1 Small can flat anchovies
¼ C. Prepared mustard
1 Heaping tsp. Accent
1 Heaping tsp. pepper corns
1 Garlic Bud
½ C. Salad Oil
Blend like mad in a blender.

Add: 2 eggs
1 C. Salad oil
Blend again in blender like mad.

This dressing is really good.


Jeannie said...

OMG- those rolls look so good. I think I am going to die!!!

Some Kinda Wonderful said...

Those rolls are to die for, Pam! They look so yummy. No wonder your darling boy was begging for them for Christmas. I'm going to try them. If I can stop at one, I should be okay. I'll just have to cut back somewhere else, right?

That dressing sounds really good, too. And I have been trying hard to eat more salads and fresh foods. I don't usually keep anchovies on hand, but they don't turn me off. I have used them before in recipes. They add incredible flavor. I'll have to get some of those, and some Accent and I'll be all set.

Thank you so much for sharing, Pam. I really appreciate it.

pamwax said...

The recipe for the rolls made 3 pans. 2 are going to FM and I am eating 1. I a going to try to leave a few for my house sitter.

I am not even sure you can get Accent any more. I haven't made the dressing in a long time because Neil doesn't like anything but real lettuce...Iceberg.