Home Cookin' From Ellen's Kitchen
Ellen's Famous Burger Buns
1 cup water
2 tbsp margarine or butter
1 egg
3 1/4 cups flour
1/4 cup sugar
1 tsp salt
3 tsp. yeast

Optional ingredients include a tablespoon of dried minced onion, plus a half tsp onion powder. Gives a terrific onion-y flavor to your buns! Place all ingredients in the bucket of your bread machine. Select dough cycle. Press start. Allow machine to complete it's cycle. Dump risen dough onto a lightly floured surface. Divide into 8 pieces. Take each piece, and slap it, hard! Flatten into hamburger bun shapes. Place on greased cookie sheets. Cover, let rise 40 to 45 minutes. Preheat oven to 375º. Bake buns for 12 to 15 minutes til golden. Remove to wire racks to cool. We enjoy these buns split, buttered and toasted on a hot skillet for burgers. They are fabulous for your favorite sandwich filling!

Karen Noll...baking circle member kindly worked up directions for making the dough in her food processor. A HUGE thanks to Karen!

Don't Need to Knead? Make Ellen's Buns in the Food Processor!
Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.
Add the egg and butter or margarine, and pulse briefly again to combine.
With the motor running, add the water (90 - 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.
Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.
Continue with directions for shaping and baking.

Notes:
To include your favorite variations:
Dry flavorings (like onion powder or Penzey's Foxpoint seasoning) should be added with the flour;
If you are using honey or molasses instead of sugar, add with the butter and egg;

Dinner Rolls from this dough
This dough can also be used to make the best dinner rolls! Divide into 12 pieces. Shape into balls. Place in a greased 9 x 11 inch baking pan. Cover, let rise 40 to 45 minutes. Bake at 375º, 15 to 18 minutes til golden.
The Best Loaf of White Bread!
For a fabulous loaf of bread, I credit Shirley Seigrist for her bold experimentation! Shape dough into a traditional loaf. Place in a greased large 9" aluminum loaf pan. Let rise 40 to 45 minutes til loaf rises above the lip of the pan. Preheat oven to 350º. Bake loaf for 30 minutes or til golden. Remove to wire rack to cool, brush outer surface of loaf with butter. This is a fabulous loaf of squishy white bread! Enjoy!
Favorite Variations from King Arthur Baking Circle Friends
From Barb; She substitutes one cup of wheat flour for one cup of white flour. She also likes to add 2 eggs rather than one, for favorite dinner rolls.
For sandwich buns, Barb adds 1 cup of oatmeal to the basic dough, then shapes according to directions.
Another favorite is to substitute 2 tablespoons honey for the sugar, and while shaping, flattens one side in asiago cheese, and places the cheese side up on the baking sheets.
From Glory; Her favorites are the onion flavorings. She loves to add Foxpoint seasoning from Penzey's, onion powder or onion salt while omitting the regular salt. She also loves to top them with charnuska and toasted onion bits for a tasty as well as pretty finish!
From Furbie; She loves to make bread sticks! She gently rolls the dough into a rectangle, brushes it with olive oil, then sprinkles it with sesame seeds on half, poppy seeds on the other half. She takes her pizza wheel, slices the dough into strips, lays them out onto parchment paper lined baking sheets. After baking for 10 minutes at 450º they turned out wonderfully crispy! She also suggests Pec/Romano cheese and freshly ground black pepper!
Sandipcbeach also likes to substitute one cup of whole wheat flour for one cup of all-purpose flour. She also reduces the sugar to 2 Tbsp. She also loves to use the Foxpoint seasoning in them!
ElaineL's favorite version is to use 1 1/2 cups of whole wheat flour and 1 3/4 cups of all-purpose flour. She loves the results she gets from this version!
Maddie adds 1/2 cup of instant mashed potato flakes and 2-4 tbsp more water. She added the 1 tsp of onion powder to this version---baked it into a traditional loaf for a super loaf of bread, perfect with soups and stews!!! Her family loved it!
Naschol enjoys making "Pigs in the Blanket" with this dough. She also adds mustard and minced onion to each wiener before rolling it with the dough.
Judy Kitchens made the buns using half whole wheat flour and half spelt flour. They turned out perfectly!
Karen Greene, also known as Bookbag to her friends on the King Arthur Baking circle, enjoys substituting King Arthur's Irish Whole meal Flour for half the all-purpose flour before shaping according to the directions. She's also working on another variation, with more to come!
Chanticleer uses 100% white whole wheat, freshly ground along with honey and molasses as the sweetener. She reduces the amount of sweetener a little and adds 1 tsp diastatic malt powder to the mix. She also enjoys brushing them with a bit of garlic oil and presses in a bit of dried onion before baking.
Judiec adds 2 tsps fox point seasoning and 2 to 2 1/2 ounces of roughly chopped sundried tomatoes. She also cuts back on the salt just a bit. Judie is having an incredibly difficult time keeping up with order from friends and family with this variation! ha!

Cinnamon Raisin Swirl Bread
1 1/4 cups water
2 tbsp butter
3 1/4 c. flour
1/4 c. sugar
1 1/2 tsp salt
1 tsp ground cinnamon
1 3/4 tsp bread machine yeast or instant active
3/4 c. raisins
Place all ingredients in dough bucket of your bread machine. Dough setting. Allow to run it's cycle.
After it has completed it's cycle, dump dough onto floured surface. Roll into a 15 x 7 inch rectangle. Brush lightly with milk or water. Sprinkle with a mixture of cinnamon/sugar. 1/2 c.sugar, 2 tsp cinnamon. Roll up jelly roll style, seal edges, place in greased loaf pan. Allow to rise for 35 to 45 minutes. Bake in pre-heated 375 degree oven for 35 to 45 minutes or til golden brown. Glaze with a cinnamon glaze.
Mix until thin enough to drizzle;
Glaze
1/2 c powdered sugar
1/4 tsp ground cinnamon
1 1/2 to 2 tsp water

Cinnamon Rolls
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups flour
¼ cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast
Place all ingredients in bucket of your bread machine Select dough cycle, allow machine to complete cycle dump dough out onto a lightly floured surface roll into an 18x9 rectangle spread with 2 tablespoons softened butter or margarine mix together ½ cup sugar and 3 teaspoons cinnamon, sprinkle over entire surface of dough, starting with short side roll jelly roll style slice into 9 equal rolls place in a greased 13x9 inch pan cover, let rise 30 to 40 minutes til doubled Bake in a 375º oven for 25 to 30 minutes or until golden brown. Drizzle with glaze while still warm.
Glaze
Mix 1 cup powdered sugar,
½ teaspoon vanilla &
1 to 2 tablespoons milk
until smooth & thin enough to drizzle.

Caramel Pecan Rolls
The dough is basically the hamburger bun dough with extra sugar. Here it is;
Dough
1 cup water
1 egg
2 tbsp butter, softened
3 1/4 c. flour
1/2 c. sugar
1 tsp salt
3 tsp instant yeast
Topping
1/2 cup softened butter
3/4 cup brown sugar, packed
2 tbsp maple syrup
2/3 cup coarsely chopped pecans
1/2 cup granulated sugar
2 tsp cinnamon
Place dough ingredients in bucket of bread machine. Select dough. Allow machine to complete cycle.
Grease a 13x9 inch baking pan. In a bowl combine the 1/2 cup butter, brown sugar and maple syrup. Spread into the pan using a rubber spatula. Sprinkle chopped pecans over entire surface. Set aside.
Dump out onto lightly floured surface. Roll out into a 15x10 inch rectangle. Spread with 2 tbsp softened butter. Sprinkle with a mixture of 1/2 c. sugar and 2 tsp cinnamon. Roll up jelly roll style. Slice into twelve rolls. Place each roll on top of the mixture in the pan. Cover, let rise about 30 minutes.
Preheat oven to 375. Bake 22 to 27 minutes til golden. Remove from pan and invert onto a serving dish.

Ellen's Famous Danish
1 cup milk
4 Tbsp butter, softenend
1 egg
1 tsp vanilla
3 1/2 c. flour
1/2 c. sugar
1 tsp salt
3 tsp yeast
Put all ingredients in your bread machine. Dough cycle. Allow to complete cycle. The dough will peak at about 3/4 of the bucket due to the high fat and sugar content of the dough. Dump dough out onto lightly floured surface. Roll into a 12x16 inch rectangle (approx). Cut into 16 strips (I used a pizza wheel for this--easy!) Take two strips, place them end to end and press together well, you'll make one long strip. On greased baking sheet, make swirled danishes. Holding dough in the air, allow one end to begin to coil on the sheet, continue coiling (snail like) till you have a round. Tuck in the loose end. Repeat with the rest of the strips. Cover, let rise 20 to 30 minutes---this will not rise super high at this stage, which is okay! It will out do itself in the oven! With a greased spoon, well out the center of each danish, fill with your choice of filling. Putting your filling in a pastry tube and piping it in makes a nice and super easy way of doing this step. (I use fruit flavored do-nut filling I purchase at a local bakery supply. You can use pie filling, jelly, or home made fruit filling! These are also lucious with cream cheese filling, and a bit of fruit filling on top!) Cover let rise while preheating oven 375º, about 10 to 15 minutes. Bake 13 to 14 minutes til golden. Remove to wire racks to cool Glaze with Vanilla Glaze----1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 to 2 tbsp milk. Stir well, til glaze will drizzle easily! Makes 8 luncheon plate size danishes! Really big! Yummy!!!
Enjoy!

Ellen's Hawaiian Bread
1/2 c. water
1/2 c. pineapple juice
1 egg
1 tsp vanilla
2 tbsp butter
3 cups flour
1/3 c. brown sugar
1 Tbsp instant potato flakes
1 tsp salt
pinch of ginger
3 tsp yeast
Place all ingredients in the bucket of your bread machine. Select dough. Allow machine to complete it's cycle.
Traditionally Hawaiian bread is made in round free form. I like to put it in a greased 9 inch round cake pan to help control it. However you choose, grease the vessel of your choice. Place dough into/onto pan, cover, let rise about 45 minutes til double. Preheat oven to 350º. Bake approx 30 minutes til golden.
If shaping into rolls, bake at 375º for 12 to 15 minutes to golden.
Enjoy!

Ellen's KA Potato Raisin Loaf
This recipe began as a potato roll...flavored with dill and onion. Well...I'm not a big fan of dill in my bread. yeah...I know...wierd...but true! Anyway, the rolls are really really good and moist! I was hungry for some raisin bread, had some leftover mashed potatoes...so, I threw this loaf together. And wow! What a loaf! Thanks to KA for a great potato roll recipe, that was a great springboard for a fantastic loaf of raisin bread!
Here it is;
Ellen's KA Potato Raisin Loaf
1/3 c. water
1/3 c. goat's milk (or just regular milk)
2 Tbsp butter
1/2 c. leftover mashed potatoes (or make some from instant)
1 1/2 tsp buttery sweet dough flavoring
3 c. flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 tsp instant yeast
1/2 c. raisins
Place all ingredients into the bucket of your bread machine. Dough setting. Allow machine to complete it's cycle. Dump dough out onto lightly floured surface, shape into loaf. Place in greased large loaf pan. Cover, let rise 25 to 30 mins. Preheat oven to 350º. Bake for 30 to 35 minutes til browned.... Turn out onto wire wrack to cool completely.

Yummy Chocolate Cake
4 squares of unsweetened chocolate (1 ounce each)
1 c. boiling water
2 c. sugar
1/2 c. shortening
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp salt
1/2 c. sour milk (1tsp white vinegar in milk to sour)
In mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, soda and salt; gradually add to the chocolate mixture alternately with milk. Pour into prepared pans. Bake at 350º for 30 to 35 minutes or til toothpick inserted in center comes out clean. Cool completely.
Frosting
1 1/2 c. sugar
1/3 c. milk
2 squares unsweetened chocolate, melted
2 tbsp shortening
1 tbsp light corn syrup
1/4 tsp salt
2 tbsp butter or margarine
1 tsp vanilla
Combine first six ingredients in a saucepan; bring to a boil. Boil for 1 1/2 minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or til frosting is desired spreading consistency. Frost cake!
You can substitute oil for the shortening in the cake if desired.

Pumpkin Chip Muffins
2 eggs
1 cup sugar
8 oz pumpkin pulp or acorn squash pulp
3/4 cup vegetable oil
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup semi-sweet chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil til smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three fourths full. Bake at 400 degrees for 16 to 20 mins. or til muffins test done. Cool in pan 10 mins before removing to a wire rack. Yeild 12 muffins.
These are absolutely delicious! My family loves them!

Power Cookies
2 c. brown sugar (packed)
2 c. sugar
3/4 c. softened butter or margarine
1 c. shortening
4 eggs
2 tsp vanilla
3 1/2 c. flour
2 tsp salt
2 tsp soda
3 c. oatmeal
2 c. coconut
2 c. raisins
1 c. chocolate chips
1 c. chopped nuts
Cream together brown sugar, sugar, margarine and shortening. Beat in eggs and vanilla. Combine flour, salt, and soda; beat into first mixture. Add remaining ingredients, mix well. Drop by teaspoon onto cookie sheets. Bake at 350 for about 8 minutes or til golden. If you like big cookies like we do, drob by tablespoons onto baking sheets and bake for 13 minutes.  Allow to cool on baking sheet a couple of minutes before removing to a wire rack to cool completely.  
This makes a HUGE batch of cookies! My stand mixer is a real life saver on this!

Ellen's Oatmeal Raisin Cookies
1 c. brown sugar (packed)
1 c. sugar
6 Tbsp softened butter or margarine
1/2 c. shortening
2 eggs
1 tsp vanilla
2 c. flour
1 tsp salt
1 tsp soda
1 1/2 c. oatmeal
1 c. coconut
12 oz box of raisins

Cream together brown sugar, sugar, margarine and shortening. Beat in eggs and vanilla. Combine flour, salt, and soda; beat into first mixture. Add remaining ingredients, mix well. Drop by tablespoons onto cookie sheets. Bake at 350 for about 12 minutes or til golden. Allow to cool on baking sheet a couple of minutes before removing to a wire rack to cool completely.  

Peanut Blossums
1/2 c. brown sugar (packed)
1/2 c. sugar
1/2 c softened butter  
1/3 c. peanut butter
1 egg
1 tsp vanilla
1 3/4 c. flour
1/2 tsp salt
1 tsp soda
36 chocolate kisses
sugar

Preaheat oven to 375º. Cream together brown sugar, sugar, butter & peanut butter. Beat in egg and vanilla. Combine flour, salt, and soda; beat into first mixture, mix well.  Shape tsps of dough into balls, roll in sugar, place on baking sheet. Bake for 8 minutes, remove cookies from oven, press a candy kiss into each cookie...press firmly so cookies crack around the edge. Return to oven, bake an additional 2 minutes longer. Allow to cool on baking sheet a couple of minutes before removing to a wire rack to cool completely.  

Peanut Butter Bars
1/2 c. butter or 100% margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. creamy peanut butter
1 egg, beaten
1 tsp vanilla
1 c. flour
1/2 c. quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 c. semi sweet chocolate chips
Icing;
1/2 c. powdered sugar
2 tbsp creamy peanut butter
2 tbsp milk
In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350º for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients. Drizzle over bars. Yield 3 to 4 dozen.

Old Fashioned Oatmeal Bread
1 1/2 pound loaf
1 c. milk
1/4 c. molasses
2 tbsp butter or margarine
3 c. flour
1/2 c. oats
1 1/4 tsp salt
2 tsp yeast

Put everything in your bread machine. You can select the white bread setting or just do the dough. If you do the dough cycle--dump out onto lightly floured surface---and shape as desired. Into a nice loaf or into dinner rolls---or yummy buns! The possibilities are endless! Oh, and goat's milk is lovely in this bread!

Old Fashioned Honey Wheat Bread
This is my grandmother's recipe. One of the few I have. She shared it with her senior citizens group before she died---and each of us girls got a cook book.
Old Fashioned Honey Wheat Bread

1 1/2 c. water
1 c. cream style cottage cheese
1/2 c. honey
1/4 c. butter or margarine
5 1/2 to 6 cups flour
1 c. whole wheat flour
2 tbsp sugar
3 tsp salt
2 pkgs yeast
1 egg
Heat first 4 ingredients in saucepan til very warm (120 to 130 º). Lightly spoon flour into measuring cup; level off. Combine; warm liquid, 2 c. flour and the remaining ingredients in large bowl. Beat 2 minutes at med speed. By hand, stir in remaining flour to make stiff dough. Knead dough on well-floured surface until smooth and elastic, about 2 minutes. Place in greased bowl. Cover; let rise in warm place til doubled in size, 45 - 60 minutes. Grease two, 9x5 or 8x4 inch bread pans. Place in greased pans. Cover, let rise until light and doubled in size. 45 - 60 mins. Heat oven to 350º. Bake 40 - 50 minutes until deep golden brown. Remove from pans, brush tops with butter or margarine.
Okay----now for MY bread machine method!
3/4 c. water
1/2 c. cottage cheese
1/4 c. honey
2 TBSP butter
3 c. flour
1/2 c. whole wheat flour
1 TBSP sugar
1 1/2 tsp salt
3 tsp instant yeast
1 egg
Put all the ingredients in your bread machine. Select dough. Allow machine to complete it's cycle. Dump out onto floured surface---shape and place in a greased 9x5 inch loaf pan (this bread gets really big!) Let rise 30 to 40 minutes. Preheat oven to 350º-----bake for 40 to 50 minutes til deep golden brown! Brush loaf with melted butter---allow to cool on wire rack---but first you must eat the heal! LOL
It's tough for us to eat two loaves of bread---even one as delicious as this---so I've cut the recipe in half---but still bake it in a traditional pan in the oven. I do NOT like bread machine crust! This is much better!
Enjoy!

Ellen's Chocolate Chip Cookies
3 sticks of butter or margarine (1 1/2 cups) softened
1 1/4 c. sugar
1 1/4 c. brown sugar
1 tablespoon vanilla
2 eggs
4 1/2 c. flour
2 tsps baking soda
1 tsp salt
2-12 oz pkgs semi sweet chocolate chips (4 cups)
Heat oven to 350º. Cream together butter, sugars, vanilla, and eggs. (a note on margarine--do not use a "water added product"! It will ruin your cookies! Use Fleishmann's original or Walmart's Great Value! Both are the real deal!) Stir in flour, soda, and salt. Stir in chocolate chips. (I use my Kitchen Aid stand mixer to do this dough. It makes a large batch--and it is STIFF!!!)
Drop by rounded TABLESPOONS (we like big cookies! :@) ) about 2 inches apart onto ungreased baking sheets.
Bake 12 to 15 minutes or til light golden brown. (12 minutes is perfect for me) Cool slightly; remove from cookie sheet after 1 minute. Cool on wire racks. About 3 1/2 dozen.

Elsie Wierenga's Date Bread
1 package chopped dates
1 1/2 cup boiling water
2 tsp. baking soda
Put above together in a non-reactive pan, set aside.
1 Tbsp butter
1 1/2 cup sugar
1 egg
Cream the above ingredients well; add date mixture, mix well.
Mix in the following ingredients;
2 3/4 cups flour
1/2 tsp salt
1 tsp vanilla
Pour into an 8x4 inch loaf pan. Or do as grandma did and pour into clean soup cans. Bake at 350º til done. About 50 minutes for the loaf pan.

Elsie Wierenga's Chocolate Fudge
2 cups sugar
2/3 cup evaporated skim milk
12 large marshmellows or 1 1/2 cups miniature marshmellows
1/2 cup butter
few grains of salt
Combine the above ingredients in saucepan, bring to a boil, stirring for 5 minutes. Remove from heat and quickly add;
1 cup chocolate chips
1 cup chopped nuts
1 tsp vanilla
Mix well, but quickly. Pour into an 8x8 or 9x9 inch pan. Let cool til firm. Does not need to be refridgerated.
From my sister Mary;
For peanut butter fudge, mix in a handful of peanut butter chips with your cup of chocolate chips. The 5 minute timing is not clear, practice til you get it perfect. I've found that, if I wait til it just starts to bubble around the edge before I count down the 5 minutes, it works well. If you pull it off the heat too soon, it doesn't set up as well; if you wait too long, it will set up in the pan, while you're mixing in the chips and nuts. Aunt Wilma said, "Relax. Even Grandma messed up a batch now and then!" Now, I've experimented a little and these are the results; you can chop up baking chocolate to equal 1 cup instead of using chips. I've used German chocolate for a change, semi-
sweet is the perfect substitute in a pinch, and unsweetened makes a dark chocolate fudge.

Peanut Brittle  *microwave recipe*  
Prepare cookie sheet by greasing it well with butter.

In a microwave safe 1 1/2 to 2 quart bowl stir together 1 cup sugar, 1/2 cup white corn syrup, 1 cup RAW peanuts, and a dash of salt. Microwave on high 3 minutes. Stir. Microwave for another 4 minutes. Stir. Add 1 TBSP butter and 1 tsp vanilla extract. Microwave on high for 1 minute. Add 1 tsp baking soda, stir well, candy will gently foam and become lightly colored. Immediately pour onto your buttered cookie sheet. Spread a bit with your wooden spoon and let set.

I found this recipe in an old microwave cookbook years and years ago. I messed around with it til it came out the way *I* want it to! It has never failed for me...hope y'all like it! ~Enjoy!



ADDRESS
Chris and Ellen Dorsey
Joshua and Jonathon Dill
21181 E Hwy 28A
Chelsea, OK 74016
PHONE
918 342 1425
EMAIL


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