Wednesday, November 29, 2006

Comfort Foods

Another thing I love is cooking. My mom is a wonderful cook, and I have been lucky enough to copy a lot of her recipes. One of my favorite foods is Baked Potato Soup. I just love it. Top it off with some good bread (for dippin') and it is perfect! So tonight, we're having Baked Potato Soup and Yummy Yeast Rolls. Two of my favoritest foods. I thought I would share the recipes in case anyone is interested. I even have yummy pics! I'll have to take one of the soup when we eat tonight, but I'll put one up of the rolls.

Baked Potato Soup

5 lbs potatoes
1 stick margarine
1 c flour
8 c milk
1 onion, chopped
2 c shredded cheddar cheese
1 pkg bacon
Green onions, chopped (optional)

Bake potatoes, I do mine in the microwave and then set them aside to cool. Cook bacon in skillet. Then crumble and set aside for topping. Saute onion in large pot with margarine on medium heat. Add milk. Toss flour and cheese together in bowl. Add to pot. Peel and dice potatoes. Add to soup. Stir on medium heat until cheese is melted. Then reduce to low. Serve with bacon, more shredded cheese and green onions on top.

Yummy Yeast Rolls
1 dozen

¾ c milk
¼ c margarine
2 lg eggs
1 tsp salt
¼ c sugar
3 c bread flour
1 pkg SAF Gourmet Perfect Rise Yeast (I use red star from Costco)

Combine yeast, 1 c flour and other dry ingredients in a mixing bowl. Heat milk to 120-130 degrees. Combine margarine (room temp), dry mixture, and milk in mixing bowl on low speed. Beat 2-3 minutes on med speed. Add eggs; beat 1 minute. By hand, stir in enough flour to make a soft dough (I don’t use as much as the recipe – too much will leave your rolls very dry.) Knead of a floured (use flour sparingly) for 5-7 minutes or until smooth and elastic. Add additional flour if necessary. (Mine is always kinda sticky – if you add too much flour, they will be dry when cooked.)

Place dough in a lightly oiled bowl and turn to grease all sides of dough ball. Cover; let rise until double in size. 20-30 minutes (I double this time with the yeast I use.) Divide dough into 4 balls – divide each ball into 3 balls. Place in a greased 9x12 pan. Cover; let rise @ room temp. 30-40 minutes ( I double this time as well if they haven’t risen enough – they should be up to the top of the pan at the very least). Bake at 375 for about 20 minutes. Brush tops with melted butter when done.

I sometimes bake mine for 35 mins at 325 so they get done all the way through and don’t get too dark on top.

I hope you enjoy these recipes and I will try to take a pic of the finished soup later this evening.

Up next.....a photo tour of my stamp room!


Lesley said...

Emily, your soup sounds just like one I make. I love it! The rolls look awesome too. I've never used yeast but may have to give these a try. (hoosierstamper from SCS)

Cindy Keery said...

Thanks for the dinner idea! I'm going to make the same thing as you... except I will use leftover ham instead of bacon and will make my bun dough in the bread machine. :-)

Danita said...

Yum - I'll be right over for dinner. ha ha
Can't wait to see your stamping room. I'm gathering ideas to redo mine after the holidays.

Renee said...

Oh yummy
(wipes away drool)
I'm copying these down. We're expecting a lot of snow this Friday and this sounds like the perfect meal to go with a snowstorm! Thanks Emily!
Rubber Hugs,
aka: happystamper05 SCS

MamaKimberly said...

I want those rolls!!!!!!!

Anonymous said...

YUM...both of those look so yummy. Especially since it is 37 outside.Brrrrr!!!!