advisor 1-22-22

Spring Arbor

Appliance

WE DO IT ALL!

• Sales • Free Delivery & Remove Old
  
  
  • We Service what we sell • Parts
  
  
  
  

Serving the surrounding area for over 40 years!

7650 Spring Arbor Road • (517) 750-1163

(Take I-94 East to Dearing Rd exit/5 miles south,

just 20 minutes east of Marshall)

Hours: Mon-Fri 8am-5pm, Sat. 9am-1pm.

Quality Brands in Stock like

Frigidaire Gallery

BUYING

RUNNING

VEHICLES &

JUNK VEHICLES

PAYING CASH

Free pick-up

available 7 days

a week.

Call

269-339-6392

Dear Lynn,
Would you please ask
if anyone has a really good
cheesecake recipe that they
will share?
Ruth from Adrian

Jackie from Archbold
brought her recipe for
Ensaimada Rolls back from
a trip she took to Spain.
Todd from Pinconning
says his Bacon-Onion
Breadsticks are delicious
with chili or any hearty
soup. Paula from Quincy
sent in her recipe for light
and flaky Garden Biscuits.
Please stop by for a visit on
my blog, Lynn’s Musings
From a Deep Well at http://www.
lseckerle.wordpress.com.
Send recipes and requests
to The Recipe Exchange at
[email protected].

ENSAIMADA ROLLS

1 pkg yeast
1/4 c warm water
(105-115 degrees)
4 c flour
1 T baking powder
1/2 t salt
3/4 c sugar
3/4 c butter
6 egg yolks
1/2 c evaporated milk
2 1/4 c grated
sharp Cheddar Cheese
2 T melted butter
2 T sugar

DIRECTIONS:
Dissolve yeast in warm
water in a medium bowl.
Sift flour, baking powder
and salt into a bowl and set
aside. Stir 1/4 cup of sugar
and 1/2 cup of flour mixture
into dissolved yeast. Let
rise until doubled, about 20
minutes. Cream together
butter and remaining 1/2
cup of sugar. Add egg
yolks, one at a time, beating
after each addition. Beat
in remaining flour mixture
alternately with evaporated
milk. Stir in yeast mixture
and beat until smooth. Turn
dough out onto a lightly
floured surface. Divide
into 12 equal pieces. Roll
each piece into an 8 inch
circle. Sprinkle each with 2

Recipe Exchange

tablespoons of cheese. Roll

up then form into a tight

spiral. Place on ungreased

baking sheets. Cover and

let rise until doubled, about

1 hour. Bake at 400 degrees

for 15 to 20 minutes, until

golden brown. Remove

from oven and brush with

melted butter. Sprinkle with

remaining cheese and sugar.

Makes 12 rolls.

BACON-ONION BREADSTICKS

2 pkgs yeast 1/2 c warm water

1 1/2 c milk 1 t salt

1 t sugar 1/2 c butter

1 t cardamom 5 to 6 c flour

1 lb bacon, diced 1 1/2 c chopped onion

1/4 t salt 1/4 t pepper

1 egg, beaten Coarse salt

DIRECTIONS: Dissolve yeast in warm water. Heat

milk, salt, sugar, butter and cardamom in a saucepan until

lukewarm. Add yeast mixture and stir to blend. Pour into

a large bowl. Add enough flour, 1 cup at a time, to make a

soft dough. Turn out onto a flour surface and knead until

smooth. Place in a lightly greased bowl, cover and let rise

until doubled, about 1 1/4 hours. Meanwhile, fry bacon and

onion until cooked but not crisp. Drain off the grease then

add salt and pepper. Cool well. Knead bacon mixture into

raised dough. Roll into a 14 inch square. Brush with egg and

sprinkle with coarse salt. Cut in half lengthwise and in thirds

crosswise. Cut each section into six sticks. Place on greased

baking sheets. Cover and let rise for 30 minutes. Bake at

375 degrees for 15 minutes, until golden brown. Makes 36

breadsticks.

GARDEN BISCUITS

2 1/2 c flour 1 T sugar

1 pkg yeast 1 1/2 t baking powder

1/2 t baking soda 1/4 t salt

1/2 c shortening 1 c buttermilk

2 T water 1/4 c shredded carrot

1 T dried parsley 2 T chopped green onions

DIRECTIONS: In a large mixing bowl, combine flour,

sugar, yeast, baking powder, baking soda and salt. Cut

in shorting with a pastry blender until mixture resembles

coarse crumbs. In a small saucepan, heat buttermilk and

water to 120 to 130 degrees. Pour into flour mixture along

with carrot, parsley and onions. Stir until just moistened.

Turn dough out onto a lightly floured surface and knead for

several minutes, sprinkling with additional flour as needed,

until no longer sticky and a soft dough forms. Roll out

to 1/2 inch thickness and cut with a floured 2 inch biscuit

cutter. Place 1 inch apart on ungreased baking sheets. Bake

at 450 degrees for 8 to 10 minutes or until lightly browned.

Makes about 15 biscuits.