Aunt Beth's Orange Rolls

Previously, we sellers girls thought this was a Wiley recipe (from Mom's side of the family). But after doing a little research, we discovered that our Aunt Suzy actually got this recipe from our Aunt Beth on the Sellers side :) we just have so many aunts that are amazing cooks i guess... so without further delay...

• 2-3 tsp. yeast
• 1/4 Cup water
• 1 tsp. sugar(mix these together first to get the yeast going)
• Add:1/2 cup sugar
• 2 tsp. salt
• 1/2 cup oil
• 1 cup hot water
• 3 eggs
• 4 1/2 cup flour

Beat eggs, add water, sugar, salt, oil, flour. Gradually stir well, let rise (until doubled), punch down, put in fridge overnight (it rises again). Three hours before serving roll into a 20x14 rectangle- cover dough with glaze (1/2 cube melted butter, 1/2 cup sugar, grated orange rind from one orange.) Smear around over all the dough. Cut dough lengthwise in half, then roll up. Cut each half into 16-18 rolls. Put into greased muffin tins or round cake pan. Sprinkle with more sugar. Let rise for about 1 1/2 hour. Bake 7-10 min. at 400 degrees. YUM!

*Ivy recommends as a shortcut -- "if you have a faster cinammon roll recipe use that and just change the filling. I have a bread machine so I just through it in there on the dough cycle and then go straight to rolling them out and adding the filling. "

**SPINACH DIP**

Another secret thats not so secret... Ivy's favorite spinach dip is straight off of the back of Knorrs Vegetable soup mix (easy to find at most grocery stores). This stuff is so good with some authentic california sourdough bread!!





The recipe is as follows:



1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)





Combine all ingredients and chill about 2 hours. Serve only to your favorite people.

Beef Stroganoff

Uncle Glen's fabulous stroganoff is no big secret--he likes to follow the McCormick sauce recipe, and adds some fresh mushrooms or some cream of mushroom soup. Also, once the meat is browned, just have it soak in the sauce for a few hours in a crock pot--great for sunday dinners!! (Sellers family needs 2-3 batches of this...)

YOU WILL NEED:
1 1/2 pounds sirloin steak
2 tablespoon vegetable oil
1 package McCormick® Beef Stroganoff Sauce Mix
1 cup milk
1 cup regular or lowfat sour cream
Egg noodles, cooked

sliced mushrooms or c. of mushroom soup

DIRECTIONS:

1. CUT steak into thin strips. Heat oil in large skillet on medium-high heat. Add beef; sauté 3 to 4 minutes or until browned. Drain fat.

2. MIX Sauce Mix and water. Stir into beef; cover. Simmer 10 minutes. OR soak for hours (even overnight) in a crockpot on med. heat so the meat gets nice and tender...

3. REMOVE from heat. Stir in sour cream. Serve over noodles.

Aunt Tad's Scalloped Potatoes

This is a recipe Grandma Sellers passed on to me that she got through her sister. It's a classic. They are the potatoes Dad grew up on and probably the reason he still loves scalloped potatoes to this day.

• 4 large potatoes
• 2 c. white sauce (recipe to follow)
• 3/4 c. grated cheese (1/4 lb.)
• 3/4 c. buttered bread crumbs
• 1 can Cream of Chicken soup
• 1/4 c. minced green onions

Peel and dice potatoes (1/2 inch slices). Cover them with water (no salt needed). Boil until almost done. Drain off water. Make white sauce while potatoes cook.

White Sauce

• 2. c milk
• 2 Tbs. butter
• 1 1/2 Tbs. flour (heaping)
• 1 1/2 tsp. paprika
• 1/8 tsp. pepper

Heat and stir sauce in pan until thick. Add Cream of Chicken soup.

Add alternate layers of potatoes, white sauce, cheese and onions (completing the rotation twice). Sprinkle buttered crumbs on top and bake at 350 degrees for 1/2 hour.

*Note: The recipe doesn't explain what size pan to bake everything in, but I'm assuming from the amount of ingredients you probably need a 9X13 glass pan if possible.

Williams' Family Rolls

Not quite sure who started making these first but they sure make a family feast complete. They melt in your mouth when eaten hot out of the oven.

• 1 tsp. salt
• 6 Tbs. shortening
• 1 egg (beaten)
• 1/4 c. sugar
• 1 c. HOT water
• 2 Tbs. yeast
• 3 1/2 c. flour
  

In a bowl, blend salt, shortening, egg and sugar. Add hot water and mix well. Sprinkle in yeast and let sit for 5 min. Add 1 c. flour and mix in. Then mix in the rest of the flour (2 1/2 c.). Mixture will be sticky. Knead slightly and shape into rolls.

Place rolls in a greased pie pan (if place individually in muffin pans, heat needs to be lessened). Allow dough to raise 20-30 min. with a moist towel on top. Remove towel and bake at 425 degrees for 10-12 min. Allow to cool in pan 5 min. and remove.

Aunt Patty's Apple Syrup

Okay, this stuff is famous. We have yet to meet someone who doesn't like it. Honest. It's probably best with Grandpa Sellers' sourdough pancakes but it works on just about anything breakfast. And it really doesn't take much extra time. It's now Natalie (11) and Katy's (9) job to whip it up while Dad gets the pancake batter ready.

• 2 c. apple cider (apple juice works if you don't have cider around)
• 1 c. sugar
• 2 Tbs. cornstarch
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 Tbs. lemon juice
  
• 1/4 c. butter (or margarine)

Combine all ingredients except for butter in saucepan, stirring constantly, allowing to boil for one minute. Remove from heat and add butter, stirring while it melts. Syrup will thicken as you continue to stir and it cools.

Start pouring. ;)

Momma Guerrero's Sugar Cookies

So these are the famous almond-flavored sugar cookies from my fabulous mother-in-law!! She has neighbors, friends, family, and ward members always asking when the next batch will be out of the oven. One girl out here at BYU is so in love with them she won't stop talking about them around us! So here they are -- if you prefer a lemon flavor to them you can swap out the almond for lemon extract.

Sift together:

• 4 c. flour
• 1/2 tsp soda
• 1/2 tsp. salt

Cream:

• 1 c. imperial margerine (I HATE margarine but it is a MUST in this recipe if you want them soft and fluffy)
• 1 1/2 c. sugar
• 3 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract

Combine and let set in the fridge. May need to work in some flour... roll out to 1/4 inch. Cut out and bake on a lightly greased cookie sheet at 350* for about 10 minutes (pull out right before they turn golden on edges)

Frosting:

• 1/2 c. Butter or margerine
• 2 tsp. vanilla
• 1 1/2 tsp. almond
• 2 lbs. powdered sugar (one bag)
• Evaporated milk (a little less than one can....)

Mix until creamy -- add milk last to get the right texture. Beat until smooth and of spreadable consistency.

Aunt Suzie's Cheese Toasts

Well, we figured that to ensure this blog's success we had to start things off with a knock out recipe. If you've been over to the Glen and Amy Sellers' house in recent years for Christmas Eve, you've probably tried (and loved) the toasty, cheesy appetizers passed around hot out of the oven. They literally melt in your mouth. Our Aunt Suzie (Wiley) introduced us to them long ago and we can never seem to get enough (or make enough, for that matter).

Here goes:

1/2 c. mayonnaise
4 green onions chopped top to bottom
1/4 c. Parmesan cheese
1/4 tsp. beaumond seasoning
1/2 c. mozzarella
1 c. extra sharp cheddar cheese
1-2 baguettes, thinly sliced

Mix all ingredients together. Spread onto baguette slices (a little bit can go a long way if you have a lot of people to feed).

Broil in oven, watching carefully for cheese to bubble (they are easy to burn). Remove, cool for a minute and serve.