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Tamie’s Yeast Rolls Yields 2-dozen rolls


3 1 cup milk, heated 3 1/3 cup sugar 3 1 package active dry yeast 3 1/3 cup room-temperature butter 3 1 egg 3 1 teaspoon salt 3 3 ½ to 4 cups all-purpose flour 3 ¼ cup butter, melted


In a large bowl, or the bowl of a stand mixer, combine the milk and sugar; stir to dissolve the sugar. Add the yeast and allow it to stand until frothy, about 10 minutes. Then, mix in the butter, egg and salt. By hand: Stir in the flour, ½ cup at a time. Turn out the dough


Tamie’s Yeast Rolls


onto a floured surface and knead for 5 min- utes. With a mixer: Attach the dough hook to stand mixer. With the mixer running on low, gradually add the flour. Allow it to knead for 5 minutes. Place the kneaded dough into a greased bowl, covered with a damp towel, and allow it to rise in a warm place until dou- ble—about 45 minutes. Cut the dough in half. Form half of the dough into a circle and roll it out on a lightly floured surface into a 16- inch circle. Use a pizza-cutter to cut the circle into 12 equal “triangles.” Brush the triangles with butter. Starting with the wide end, roll them toward the tip. Place the tip side down on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the rolls and allow them to rise for 30 minutes. Bake at 350° for about 15 minutes, or until the rolls are light golden on top. If desired, brush with melted butter before serving. Best served hot out of the oven.


Faye’s Broccoli Casserole Serves 12


3 3 pounds frozen broccoli florets 3 ½ pound Velveeta cheese 3 ½ cup butter 3 1 sleeve Ritz crackers, crushed


Preheat the oven to 350°F. Cook the broc- coli according to package directions; drain well. In a medium saucepan over low heat, melt the cheese and ¼ cup of the butter and mix well. Combine the drained broc- coli with the cheese mixture and transfer to 9-by-13-inch baking pan. Melt the re- maining ¼ cup of butter and mix it with the crushed crackers. Sprinkle the crackers over top of the broccoli. Bake for 20 to 30 minutes.


Tomlinson Family Caramel Corn Yields 10 cups


3 8 cups popped popcorn (about ½ cup kernels) 3 1 cup nuts, optional 3 2 cups brown sugar 3 1 cup butter (not margarine) 3 ½ cup corn syrup 3 1 teaspoon salt 3 1 teaspoon baking soda


Preheat the oven to 200°F. Place the pop- corn (and nuts, if using) on a baking sheet. Combine the brown sugar, butter, corn syr- up and salt in a large pot. Bring the mixture to a boil and cook for 5 minutes. Add the baking soda and immediately pour over the popcorn; mix well to coat the popcorn. Bake for 1 hour, stirring every 15 minutes. Allow popcorn to cool on the tray and store in an airtight container or bag.


Faye’s Broccoli Casserole


If viewing our digital edition, click here to see a recipe for “Grandma Anne’s Cottage Potatoes” and tips on how to put together a family cookbook. Access our digital edition at www.ok-living.coop or find our FREE app at the Apple Newsstand, Google Play or Amazon.


DECEMBER 2015 27


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