1 1/2 TBL – Butter
1 C – Chopped shallots or sweet onion
1 C – Orange juice concentrate
1/2 C – Water
1/2 C – Orange marmalade
1/2 C – Light Balsamic Vinegar
1 1/2 tsp – Zest
Throw in large sauce pan, and boil down to about 1/2 of starting volume. Use LARGE pan, as this will foam and spill over!
Dude Ranch Butterflake Dinner Rolls – Country Inn Style
Light, buttery, with lots and lots of layers, Country Inn style dinner rolls are always popular. It takes a bit of time to roll out and create the layers, but then the rolls can be frozen indefinitely – very important for managing our dude ranch and B&B schedules – they will rise as they defrost. More time for horse back riding and enjoying our guests’ family vacations!
Yield about 24 rolls
1 ¼ Cup Evaporated Milk
1¼ Cup Water
Heat in sauce pan to 100-115
2 Eggs
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Add
2 Tbls Yeast
1/3 Cup Sugar
1 Tsp salt
Let rest for 5 minutes for yeast to activate
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Mix into
5 Cups Flour
Knead into smooth, slightly sticky dough.
Do NOT over knead!
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½ to 1 stick softened butter
Roll out to ½ inch thickness
Spread 1 or 2 TBLSP softened butter
Fold over, spread with softened butter
Roll out again and repeat to make many layers
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Roll out to 1 inch thick and cut into horizontal slices, then rectangles.
This recipe feeds about 4 horse back riding cowboys and cowgirls.
olive oil
1 onion, peeled and chopped
1 tsp whole or ground caraway seeds
2 sweet apples, peeled, cored, and cut into small chunks
6 c. shredded red cabbage (about half a medium head)
1 c. apple juice or cider
1/2 c. dry red wine — You can substitute more apple juice for the red wine.
1 c. cranberries, fresh or frozen — Fresh cranberries are best but frozen work and they don’t have to be defrosted before using
2 tblsp natural sugar or honey
salt
pepper
Warm the oil in a saucepan over medium-low heat. Add onions and saute until they are softened.
Then add the caraway and apples, cook for about 2 minutes.
Next add the cabbage, apple juice, wine, cranberries, sugar, and 1/2 tsp salt. Cover and bring to a boil. Reduce the heat and cook (still covered) about 5 minutes.
Then uncover and simmer until the cabbage is tender and the cranberries have popped and melted into it, about 15 more minutes. The braising liquid should have reduced and thickened, and the cabbage and apples become very pink.
Stir in sprinkle of black pepper, then taste and add more salt if necessary.