Kathy Reynolds
Ingredients
1 quart Whole Milk
1 cup Butter
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 more Cup of flour
Melted Butter
2 cups Brown Sugar
Cinnamon
FROSTING:
1 bag Powdered Sugar
2 teaspoons Vanilla
1/2 cup Milk
1/4 cup Melted Butter
1/8 teaspoon salt
Ingredients
1 cup strawberrys
1 cup cherries, halved and pitted
1/2 cup blueberrys
1/2 cup blackberries
1/2 cup raspberries
2 tablespoons lemon juice
2 teaspoons honey
1/4 cup chopped fresh mint leaves (optional)
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk
cooking spray
Halved strawberries
Whipped cream
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Melt In Your Mouth Cinnamon Rolls
Directions
Mix 1 quart whole milk, 1 cup butter, and 1 cup sugar in a pan. Bring almost to a boil, just “scald” the milk. Wisk as you go. If you boil you went too far, it will curdle the milk. Remove from the heat and let it cool until warm. Add 2 packages Active Dry Yeast, 0.25 Ounce Packets and mix in.
Transfer all the liquid to a large bowl, add 8 cups of flour, 1 heaping teaspoon Baking Powder, 1 level teaspoon Baking Soda, and 1 heaping tablespoon salt. Cover clean dish towel and let rise for about an hour. After it has risen, turn out to a floured surface. Add about 1 more cup flour while kneading it all in.
Take about 1/2 of the dough and roll it out into a rectangle. About 8 inches by about 9 inches . Cover with a thin layer of melted butter, sprinkle liberally with cinnamon and then sprinkle with brown sugar. Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll by pinching it together.
Take a sharp knife and cut the roll into 2 to 2 1/2 inch sections. Now place them in a greased pan almost touching each other. Let these rise about 20 minutes and put them into the oven at 400 for about 15 minutes.
Remove and cover with frosting!
Very Berry Salad
Directions
Chop mint.
Wash and hull berries, Halve cherries and remove pits. Place all except raspberries in a bowl.
((Raspberries will mush if mixed too much)
Mix Lemon Juice and Honey and pour over fruit.
Mix well then add raspberries and mint.
Pour honey and lemon juice mixture over salad and mix gently.
Rosies Favorite Pancakes
Directions
makes 12 pancakes
Sift together flour, baking powder, salt, and sugar in a large bowl.
Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Top with strawberries and whipped cream, (also yummy topped with the Very Berry Salad)
The Liz Stone Mystery Series
