Stockpile Recipe

Alecia at Savings and Stewardship has shared with us an easy to make Sticky Buns recipe – perfect for a cold January weekend morning!

Sticky Buns Recipe

To Make the Dough –
• 1/4 c. warm Water (105 – 115 degrees)
• 1 (1/4 oz) pkg of Active Yeast (or 2 1/4 tsp from the jar)
• 1/3 c. Sugar
• 3/4 c. Milk
• 4 tbsp Butter, softened
• 3 lg Egg Yolks
• 1 1/4 tsp Salt
• 4 – 4 1/2 c. all-purpose Flour

In a large bowl combine warm water, yeast, & 1 tsp sugar. Stir and let rest 5 minutes. In another large bowl, whisk 3 cups flour and salt. Set aside. Add milk, butter, sugar, and egg yolks to yeast mixture and blend until well combined. Add flour mixture and stir until very soft dough forms. Turn out onto a floured surface, add enough remaining flour, and knead until a smooth (slightly sticky) dough is formed.
Shape into a ball and let rest (covered) in a buttered bowl, turning to coat, until doubled in size – about 1 hour.

When dough has risen enough, punch down and turn out onto a floured surface. Cover and let rest 20 minutes.

To Make the Filling -

• 1/2 c. Light Brown Sugar, firmly packed
• 1 tbsp ground Cinnamon
• 4 tbsp Butter, melted

In a small bowl, combine sugar and cinnamon. Roll out dough on a floured surface into a 12″ x 18″ rectangle. Brush with melted butter, leaving 1/2 inch around the edges clean. Sprinkle evenly with sugar mixture.
Starting with the long side, roll dough to form a long cylinder. Pinch lightly to seal the seam and edges.
Cut crosswise into 15 even pinwheels.

To Make the Topping -

• 3/4 c. Light Brown Sugar, firmly packed
• 4 tbsp Butter, cut into pieces
• 3 tbsp Honey
• 1 tbsp Light Corn Syrup
• 1 c. Pecans, chopped

In a small saucepan, dissolve the sugar with the butter, honey, and corn syrup over low heat for 2-3 minutes. Do not over-heat or your sugar will begin to caramelize. Once all ingredients are melted & well combined, pour into greased 9″ x 13″ baking dish.

Sprinkle chopped pecans on top of the sugar layer.

Evenly arrange the dough pinwheels on top of the sugar and pecan layers, leaving room for the dough to rise.

• If making the night before, cover and refrigerate overnight. The next morning, allow pan of rolls to sit on the counter while the oven preheats to 375 degrees. Bake for 30 – 35 minutes, or until golden brown.

• If making immediately, cover and let rise for 30 minutes. Preheat oven to 375 degrees and bake for 20 – 25 minutes, or until golden brown.

Allow rolls to cool for 5 minutes before turning out onto a plate or dish (I use a baking sheet lined w/ aluminum foil). Be careful not to spill the topping on yourself or the floor (it will be VERY runny). Let buns cool slightly and serve warm or at room temperature.

Cover leftover rolls and keep at room temperature to enjoy all day long!

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Didi has once again graciously shared with us one of her amazing recipes!

Red Zone Bites

Ingredients

1 package medium wonton wrappers
1 lb ground beef
1 medium onion diced
1 large potato, cooked, cubed with peel on
1 jalapenos, fresh diced with seeds (if you don’t want the heat, remove seeds and membranes prior to dicing)
1 1/2 c shredded sharp cheddar or Monterey Jack cheese
2 tsp garlic powder
1/2 tsp salt
pinch crushed red pepper flakes
1 Tbsp dry ranch dressing (i used hidden valley)
2 Tbsp fresh parsley chopped fine
2 Tbsp fresh cilantro chopped fine

Basting Sauce

1 stick unsalted butter (1/2 cup) melted
1 1/2 tsp dry ranch dressing (i used hidden valley)
1/4 tsp garlic powder

Dipping Sauce

2 cup sour cream
3-4 Tbsp dry ranch dressing (i used hidden valley)
1/4 tsp garlic powder

Additional Ingredients
1 cup water to wet down sides of wonton wrappers

Directions

1) In a large saute saute pan, place your ground beef and brown, breaking up into small pieces. Once ground beef is almost brown, add your onions and potatoes. Saute till meat has browned and onion has softened and potato is starting to crisp.
Add your spices and thoroughly stir in.
Let mixture saute for about 1 minute or so longer. Turn off heat. Add the fresh pepper, fresh herbs and cheese. Thoroughly incorporate and set aside.

2) As mixture is cooling, on your work station, lay out 1 wonton wrapper. Using a small basting brush, wet the outer edges of your wonton wrapper, add about 2 tsps or so meat mixture in the middle of the wrapper. Fold wrapper over and seal. Using your fingers to manipulate spreading the mixture throughout the wrapper so it’s not just in the middle. Place on baking sheet. Continue with rest of wonton wrappers and meat mixture.

3) Melt butter for the basting sauce. Add your ranch dressing and garlic powder. When
baking pan is full, baste the top of your wonton bites with the basting sauce.
Bake for 18-20 minutes till nice and crisp.

4 )While wontons are baking, make your dipping sauce.
In a bowl add your sour cream, your ranch dressing and your garlic powder. Stir till thoroughly incorporated.

5) Take your wontons out of the oven, and let cool enough to handle. Place on a platter alongside your dipping sauce.

Be ready for “high fives”, “go team”…. rave reviews and empty platters!!!!

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A while back, I picked up some eye of the round for $1.99#. I like this cut of beef because it is very versatile. Hubby decided to make his version of Italian beef, and it is very easy to do! (said the woman that watches while he cooks)

Italian Beef

2-3# Roast
3 Tbsp Italian Seasoning
3 Tbsp Diced Garlic (from a jar)
Pepper to taste

• Preheat Oven to 500º

• Tenderize the beef with a good meat tenderizer that pokes holes

• Place garlic and Italian seasoning in a bowl. Roll the roast through the seasoning coating completely.

• Place seasoned roast on a rack in a roasting pan.

• Roast in preheated 500º oven for 20 minutes.

• Turn heat down to 300º and roast for an additional 45 minutes.

• Remove from oven and allow to rest for 15 minutes before slicing.

OMG is this gooooooooooood!!

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One of the greatest things about couponing regularly is the ability to build a stockpile for very little money. Unfortunately, a varied diet on a pantry full of mustard, pasta, beans and inexpensive meats can challenge even the most versatile cook.

For the last three years I have posted Stockpile Recipes most Monday afternoons at 3pm eastern. I ran out of recipes from my file quite some time ago. Since then, I have relied on hubby’s creativity, and a lot of you!

Right now the Stockpile Recipes cupboard is bare of recipes after January 30th (yes, they are scheduled that far in advance).

So, I need a bit of help from you all!

If you could email me your recipes in which all (or close to all) ingredients are items that you pull from your stockpile, along with a picture (of either the recipe, some ingredients within the recipes, etc) it would be greatly appreciated. Appetizers, main entree, dessert, it matters not. What is important is that your recipe is tasty and can be made from common stockpile ingredients.

Thank you so much for your help!

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Since this is an army recipe, I think you all can figure out what the S.O.S. stands for.

Hubby was wandering food.com again, and decided to make this recipe since we had all the ingredients on hand. He, of course, made a few changes.

Ground Beef S.O.S

Ingredients

1# ground beef
1/4 c chopped onion
1/4 c flour
2 tsp beef bouillon powder
pinch ground black pepper (and pepper to taste when serving)
1/4 tsp garlic powder
1/4 tsp onion powder
pinch cayenne powder
1 Tbsp Worcestershire sauce
2 3/4 c milk

• In a large skillet over medium heat, brown the ground beef and onion
• Stir in the flour, granulated bouillon, salt, pepper, garlic powder, onion powders and cayenne powder
• Saute until flour is absorbed, approximately 5 minutes
• Gradually stir in the Worcestershire sauce and milk
• Bring to a simmer.
• Stir and cook until thickened, approximately 5 – 10 minutes.
• Serve over toast, biscuits, noodles, rice, or potatoes.

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The picture above was the leftovers in the dish after the cod had been eaten. Sorry. I completely forgot to take a pic before we ate!

While fishing around for a cod recipe for Christmas Eve dinner hubby discovered this one on Polska foods. It was a big hit at dinner! Hubby did not deviate much from the original recipe, although he did double it due to the amount of fish he made. We used a portion of the sauce later in the week over pasta.

Saucy Baked Cod

3# fillets of cod
4 Tbsp Olive Oil
3 Tbsp jarred mined garlic
2 medium onion
4 small zucchini sliced
2 small yellow summer squash sliced
2 medium red pepper cubed
1.5 tsp dried thyme
2 bay leaf
1 cup fresh parsley diced
2 jars (25 ounces) pasta sauce
1 cup dry white wine
Dash of cayenne pepper
Dash of Tabasco
Dash of Worcestershire sauce
Salt
Pepper

1. Brine defrosted (or fresh) cod by soak for 20 minutes in a bath of cold water and 1/2 cup salt and 1/2 sugar

2. Preheat oven to 375º

3. Make the sauce by heating the oil in a medium pot over medium heat. Add garlic, onion, peppers, cook until softened, not browned

4. Add remaining ingredients (hold back 1/2 of the zucchini for later) to the pot and simmer for 15-20 minutes

5. Pour a little of the sauce into a shallow earthenware casserole dish. Cover bottom of dish. Add the held zucchini on the bottom of the dish to prevent the fish from sticking. Drain fish from brine, pat dry, and place cod on top of zucchini. Pour rest of pasta sauce over and around fish.

6. Bake for 20-25 minutes, check to see if fish is flaky and not translucent

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I have shared with all of you my pierogi recipe which is very good for traditional, filled pieogi. My grandmother always made flat pierogi for us too. This is just the dough. Her dough was always pretty sweet though, and I could never figure out what she did not write down on her recipe to make my dough just as sweet. I have searched for years for the secret, and while reading Tasting Poland a few weeks ago, I can across a hint – which I tried – and the result was marvelous! I dissolved a tablespoon of sugar into some milk and added that to the dough. The result was a sweeter dough that went over very well Christmas Eve.

Flat Pieogi

Dough
3 cups Sifted, Unbleached Cake Flour
1/4 tsp salt
3/4 cup Boiling Water
1/4 Cup Milk w/1 TBSP Sugar (stir to dissolve sugar)
1/2 tsp Cooking Oil

Water
6 Quarts Boiling Water
1 tsp Cooking Oil

• Combine sifted cake flour and salt in a large bowl
• Pour 3/4 cups boiling water to flour, stir with fork. Any lumps should be crumbled with the fork
• Cover bowl with cotton dishtowel and set aside for 5 minutes
• Add 1/4 cup of milk w/sugar, again mash the flour with a fork
• Cover bowl with cotton dishtowel, set aside for 15 minutes
• Add 1/2 tsp Cooking Oil, knead dough until smooth (approximately 5 minutes)

• Bring water to a rapid, rolling boil on the stove. Add cooking oil. (Note: you can run 2-3 pots to speed up the process)

• Roll dough until flat. Hubby came up with this idea a few years ago to put the dough through a pasta maker. I was skeptical at first, but I must say it makes the process go a lot faster!! We rolled on 2

• Rerolled on a 3.5

• The final roll was a 5.
• Cut into squares, rectangles, etc. Size does not matter. I usually mix it up with small and large pieces so people can choose.

• Add uncooked dough to the boiling water
• Cook at least 3 minutes. With a filled pierogi you can tell the dough is cooked when it floats to the top. Since these are unfilled, they float almost immediately. Cook them for 3 minutes to ensure they have been boiled.

• Use a slotted spoon to remove the dough from the boiling water.
• Place on rack to dry

• Once you have boiled your dough, the pierogi are technically cooked, and may be frozen or served. I cannot image eating them that way though. The traditional preparation for a sweet pierogi is butter and sugar. We treat the flats as sweet dough in our house, and prepare in a pan on the stove with butter and brown sugar. Be very careful though as this is basically candy and you can burn yourself if you get the brown sugar and butter mixture on your skin.

• Serve hot and enjoy!

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