Slow Cooker Cajun Pot Roast

2.5 lb boneless chuck roast
Cajun seasoning
10 oz pkg. frozen kernel corn
14.5 can of diced tomatos
1 tsp sugar
1 large onion
1 large green bell pepper
2 cloves garlic
1/2-1 tsp tabasco or LA hot sauce
Olive oil.

Sprinkle Cajun seasoning over roast, rub in well.  Sear in olive oil until sides are brown.

Chop onion and bell pepper.  Mince garlic.

Place meat in slow cooker and add corn, pepper, onion, garlic, sugar, tabasco,.  Pour tomatoes over this mixture.

Cover and cook over low heat for 8-10 hours or on high for 4-5 hours.

Remove meat from cooker.  Drain vegetables, discarding cooking liquid..or thicken with flour to make a gravy.  Serve meat with vegetables.

Sourdough bread

ingredients
4 3/4 cups regular all purpose flour (I prefer King Arthur)
1 1/2 tbs sugar
2 1/2 tsp salt
1 .25 oz pk o. Active dry yeast
1 cup warm water
2 tablespoons softened butter
1 1/2cup sourdough starter

1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter.  Stir in starter.  Mix in remander of flour gradually.

2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures

3. punch downand let rest for 15 minutes.  Shape loaf.  Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top.  Spritz top with water.  Allow to rise until double. Do not cove

4. Preheat oven to 350 degrees.  Place baking pan with inch of water on bottom of oven.  After 10 minutes, mist top and sides.  Repeat misting process every 10 minutes.  Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.

Cool on  baking rack

Lion House Rolls

Ingredients

• 2 cups warm water
• ⅔ cup nonfat instant dry milk
• 2 tablespoons active dry yeast
• ¼ cup sugar
• 2 teaspoons salt
• ⅓ cup butter, softened
• 1 egg
• 5-5½ cups flour (you can use all-purpose or bread flour)
• 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are bake

Instructions

1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
6. Cover with a towel or plastic wrap and allow to rise until doubled.
7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.

Video link for cutting and rolling the rolls: 

https://www.youtube.com/watch?v=f8wPowCbtbo

Thai Shrimp in Coconut Broth

1 1/4 lbs shrimp, peeled and deveined
1/2 tsp sea salt
1/4 tsp black pepper
1 tablespoon oil ( I prefer using coconut oil)
2 green onions white and green parts - thinly sliced
1 red bell pepper sliced thin
1 medium carrot shredded
2 inches fresh ginger, peeled and grated, app 1 Tbs
2 garlic cloves, minced
1/4 cup cilantro
1 - 14 oz can coconut milk
1/4 tsp kosher salt
2 tsp or more green or red curry - your choice, I prefer green. - and 2 tsp is a starting point.  Adjust to your personal heat level.  I like mine REALLY HOT so I double it.  Just do the taste test until you have it righ.
1 lime, cut into wedges

In large skillet, saute shrimp until pink.  Remove shrimp from skillet and put onion, red peppers, carrots, ginger, garlic, cilantro, coconut milk, salt, and curry powder into pan.  Stir to combine, then simmer for 3-4 minutes until is starts to thicken.

Put shrimp back in and simmer for another 2-3 minutes.

To serve, place shrimp over brown rice, pour sacue on top, garnish with lime wedge.

Luke Allen's White Bread

Luke Allen's White Bread

2 cups water
2/3 cup sugar
2 tb yeast
1/4 cup vegetable oil
1 1/2 tsp salt
5 1/2 cups bread flour

Heat 2 cups water to about 100 degrees.
 Mix 2/3 cup sugar and 2 Tbls
yeast in the water.  Mix well.
Put this into the mixer bowl and add 1/4 cup Wesson oil and 1 1/2 tps salt.
Then add all at once 5 1/2 cups of bread flour.
Mix with dough hook on 2nd speed for about 5 minutes.  You will know when this
is done when the bowl is clean.
The dough must rise covered for 1 hr.  Then divide  in half and put into greased
loaf pans to rise 1 more hour.  Bake for 37 minutes
at 350 degrees.  It is not hard.  Just tastes good.

Jailhouse Cinnamon Rolls

Jailhouse Potato-Cinnamon Rolls

(from Rebecca Rather's Pastry Queen)

2 medium russet potatoes

peeled, quartered, boiled and mashed

reserve 3 cups of potato water

1 oz active dry yeast (4 packages)

3/4 cup sugar

1tsp sugar

3 large eggs

2 tsp salt
1 stick melted butter

9 cups flour

filling:

4 cups toasted pecans

(in 350 oven on a cookie sheet in a single layer for 9 minutes)

4 cups firmly packed brown sugar

2 Tablespoons ground cinnamon

1 sticks butter, melted

icing:

2 1/2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla extract

Prepare two 9X13 disposable foil pans by greasing using butter or Pam.

After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet. Mash potatoes in a large bowl, set aside.

Sprinkle yeast over the water, stir until dissolved, add 1 tsp. sugar. Allow to rest for 5 minutes until foamy.

Whisk the mashed potatoes and 3/4 cup sugar and melted butter, eggs , salt and potato water in a large bowl. Add the flour 3 cups at a time stirring with a spoon. Place the dough in a large greased bowl.

Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours.

Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.

With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle. About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.

Starting with the long side carefully roll the dough. Using a very sharp floured serrated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan. Put 8 to 10 rolls in each pan. At this point the rolls can be tightly wrapped in plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.

Preheat oven to 375. Remove covering and bake the rolls for 30 minutes or until light brown.

Combine icing ingredients with a whisk and drizzle over warm rolls.

Lekach (Traditional Honey Cake)

3 1/2 cups sifted cake flour
1.5 teaspoons baking powder
1 tsp baking soda
1 c sugar
6 eggs, well beaten
1 c honey
2 tbs vegetable oil
1/2 c raisins
1/2 c chopped nuts
1/2 cup chopped citron
1/2 tsp allspice
1/2 tsp cinnamon
1/2 ts ground cloves
2 tablespoons brandy

Mix and sift flour, baking powder, and baking soda.  Add sugar gradually to eggs and beat until light.  Stir in honey and oil.  Add raisins, nuts, citron, allspice, cinnamon, cloves, and brandy.  Mix in flour, beating vigorously. Pour into cake pan lined with greased paper. Bake in slow oven (300) for 1 hour.  Invert pan until cake is cold.