Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Misc Recipes Sun, 29 Nov 2015 21:21:12 GMT Cinnamon Rolls http://www.travelks.com/media-room/articles/view/Cinnamon-Rolls/920/ Cinnamon Rolls For dough1 cup whole milk4 tablespoons unslated butter, soften1 teaspoon kosher salt1/4 cup sugar2 1/4 to 4 cups all-purpose flour1 package instant (rapid rise) yeast2 large eggs1 teaspoon vanilla For filling4 tablespoons unsalted butter, soften1/4 cup sugar1 tablespoon cinnamon  For glaze2 cups confectioners' sugar1 tablespoon unsalted butter, soften1 teaspoon vanilla1 teaspoon lemon juice2 to 3 tablespoons whole milk  Microwave milk and butter until almost melted. Whisk in sugar and salt. Set aside.Using a mixer and dough hook, combine 2 1/2 cups of flour and yeast on low. Slowly add milk mixture, then eggs, one at a time, follow by vanilla. Add more flour,  1/2 cup at a time. Mix until the dough clears the sides of the bowl, about 2 minutes. Continue 2 more minutes or until you can knead by hand. Shaping dough into a ball, place in a oiled bowl, turing it over to oil the top. Cover the bowl with plastic wrap. Let the dough rise for 1 hour.  Roll dough into a 20-by-16-inch rectangle on a floured surface. Spread softened butter over the surface of the dough. In a small dish, mix cinnamon and sugar and sprinkle on top of the butter. Roll dough into tube. Cut the tube into 12 pieces and place each piece spiral side up in a 9-by-13-inch baking dish coated with non-stick cooking spray. Cover and let the rolls rise for 1 hour. Preheat the over to 350 degrees. Bake the rolls for 15-20 minutes or until golden brown. Whisk together glaze ingredients, using just enough milk for the desired consistency. Spread glaze over the top while the rolls are still warm. Serves 12  Tue, 28 Jul 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cinnamon-Rolls/920/ The Roost's Nolaw Bloody Mary http://www.travelks.com/media-room/articles/view/The-Roost-s-Nolaw-Bloody-Mary/917/ The Roost's Nolaw Bloody MarySpicy V-8 juice2 ounces vodkaSqueeze of lemon1 teaspoon minced garlic1 teaspoon horseradish, to tasteCajun seasoning, to tasteWorcestershire, to tasteHot sauce, to tasteDehydrated red pepper flakes (garnish)Homegrown pickles, carrots or okra (garnish)Mix ingredients into a drink shaker. Shake well and pour over ice. Tue, 28 Jul 2015 07:00:00 GMT http://www.travelks.com/media-room/articles/view/The-Roost-s-Nolaw-Bloody-Mary/917/ Rye Bread http://www.travelks.com/media-room/articles/view/Rye-Bread/736/ Rye Bread-New Theatre Restaurant 2 packages yeast 2 c. warm water Dissolve yeast in water and put aside. 1/4 c. rye meal or rye chops 1 c. rye flour 5 1/2 c. bread flour 1 Tbsp. salt 1 Tbsp. sugar 1 Tbsp. molasses 1/2 stick margarine or butter 1 Tbsp. caraway seed 1 Tbsp. caramel color Place ingredients in mixing bowl fitted with a dough hook. Add yeast mixture and mix on low speed. Increase to medium speed for five to seven minutes. until dough is smooth. Place dough in greased bowl, turning to completely cover. Cover with plastic wrap and allow to rise until doubled (approximately 2 hours). Remove dough from bowl and divide into two pieces. Shape into a ball and allow to rest on countertop, covered for 20 minutes. Shape as required or place on cookie sheet sprinkled with cornmeal. Allow to rise again until nearly doubled. Bake at 425 for approximately 30 minutes. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Rye-Bread/736/ Vinaigrette Dressing http://www.travelks.com/media-room/articles/view/Vinaigrette-Dressing/737/ VINAIGRETTE DRESSING ½ teaspoon salt Black pepper, freshly ground 1 tablespoon white wine vinegar 3 tablespoons walnut oil 3 tablespoons peanut oil or olive oil OR 6 tablespoons best-quality olive oil 1 tablespoon Dijon or Dijon-style mustard In a medium-sized glass bowl measure the salt and a few grinds of black pepper, add the vinegar and whisk until dissolved. Add the mustard and whisk until combined. Slowly add the oil, whisking continuously. Place the red and green pepper in a small saucepan with enough cold water to cover and bring to a boil and boil for one minute. Drain, rinse in cold water and dry on paper towels. Place in a medium-sized bowl and set aside. Brush the mushrooms with a damp cloth or mushroom brush being careful to remove dirt particles (do not wash toe mushrooms). Cut a small slice off the stem end to remove the dry dirty portion. Slice thinly. Place the slices in a small glass bowl and gently fold 2-3 tablespoons of vinaigrette dressing into the mushrooms and set aside. Finely chop the green onions and add them to the peppers. Cut the olives into quarters and add them. Add the shrimp to the boiling water and boil for 2 minutes, remove from the heat and let cool in the water. When cool, peel them and set them aside. Just before serving, peel and cut the avocados in halves, lengthwise, remove the seeds, slice them thinly, lengthwise, arranging them in a pinwheel design on dinner-sized plates for a more dramatic presentation. Squeeze lemon juice over the avocado slices to prevent discoloration. Pour the remaining salad dressing over the shrimp, add the peppers, green onions and black olives and combine. Add the mushrooms and fold gently together. Immediately spoon the mixture into the center of the pinwheel. Serve immediately.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Vinaigrette-Dressing/737/ Puffed Pancake http://www.travelks.com/media-room/articles/view/Puffed-Pancake/735/ PUFFED PANCAKE The Prairie Queen B&B, 221 Arch Street, Leavenworth 4 large eggs 2 Tbs. sugar 1 cup milk ¼ tsp. Salt 1 cup flour 2 Tbs. butter or margarine Preheat over to 425-degrees. In blender at medium speed blend all ingredients (except butter) until smooth. Place 10-inch skillet with over proof handle in over. (You can also split this out into 4 individual servings in over proof pans.) Heat until very hot. Remove skillet from oven and add butter and swirl until melted and bottom coated. Pour batter into hot skillet; bake for 15 minutes or until puffy and golden brown. Meanwhile make fruit compote of your choice to spoon onto center of pancake when you remove it from the oven. Sprinkle with confectioner's sugar; cut into wedges and serve. You can also drizzle with a mixture of melted butter and maple syrup. Fruit Compote Ideas: ½ cup strawberries, ½ cup blueberries, ½ cup raspberries, 1 peach cut into bite size pieces. Mix with 1 Tbs. sugar and 1 Tbs. fresh lemon juice. Or 2 ripe bananas cut into ½ inch chunks, 1 pint strawberries, 1 Tbs. sugar and 1 Tbs. lemon juice. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Puffed-Pancake/735/ Marinades http://www.travelks.com/media-room/articles/view/Marinades/734/ Marinades Featured in the Fall 2007 KANSAS! magazine (Recipes supplied by Jim and Ann Coen, Jeff and Sheri Hinman, Brendan and Ashley Hogan, and Larry and Debbie Sutherland, all of Wichita) Steak Marinade 1-1/2 cups vegetable oil 1/2 cup soy sauce 1/2 cup white wine or balsamic vinegar 1/3 cup lemon juice 1/4 cup Worcestershire sauce 2 Tablespoons dry mustard 2-1/2 teaspoons salt 1 Tablespoon black pepper 1-1/2 Tablespoons parsley 2 Tablespoons ground cloves Mix well; pour over flank steak in large plastic bag. Marinate overnight in refrigerator, turning several times. Chicken Marinade ¾ cup oil ½ cup soy sauce 3 Tablespoons Worcestershire sauce Juice of a lemon 1 Tablespoon dry mustard 2 Tablespoons parsley 1 Tablespoon garlic powder Mix well; pour over chicken in large plastic bag. Marinate overnight in refrigerator, turning several times. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Marinades/734/ Holiday Apple Nog http://www.travelks.com/media-room/articles/view/Holiday-Apple-Nog/732/ Holiday Apple Nog 8 eggs* 6 cups apple juice 2 cups milk 3 tablespoons honey 2 teaspoons cinnamon Combine well chilled eggs, juice and milk in blender or jar with tight fitting lid. Add honey and cinnamon. Blend or shake until well blended. Serve immediately. Serves 8 to 10. *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Holiday-Apple-Nog/732/ Mandarin Marinade http://www.travelks.com/media-room/articles/view/Mandarin-Marinade/733/ Mandarin Marinade For Kabobs, Steaks and Roasts 1 cup soy sauce 1 cup orange marmalade 2 cloves garlic, minced 1 teaspoon ginger ¼ teaspoon pepper Combine all ingredients. Pour over meat and refrigerate for several hours or overnight. Brush meat with remaining marinade during cooking. Yield: 2 cups Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Mandarin-Marinade/733/ Ford's Famous Bran Muffins http://www.travelks.com/media-room/articles/view/Ford-s-Famous-Bran-Muffins/731/ Ford's Famous Bran Muffins Recipe from Robert Logan's Kitchen 1 1/4 c. butter or margarine 3 c. sugar 4 eggs, beaten 1 qt. buttermilk 2 c. All -bran 2 c. boiling water 5 c. flour 5 tsp. soda 1 tsp. salt 2 c. raisins 4 c. 40% bran flakes 2 Tbsp. molasses Cream together margarine or butter, sugar, eggs and buttermilk. Soak All-Bran in boiling water. Add to creamed mixture. let stand one minute. Beat in flour, soda, salt, bran flakes and molasses. Stir in raisins. Mix thoroughly and never stir again. Store in refrigerator. Use only when you need for each baking. Bake in prepared muffin pans in a 400 degree, pre-heated oven for 20 minutes. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Ford-s-Famous-Bran-Muffins/731/ Dill Dressing http://www.travelks.com/media-room/articles/view/Dill-Dressing/729/ Dill Dressing-Hays House 1 cup commercial sour cream 2/3 cup Hellman's mayonnaise 1 tablespoon dry onion flakes 1 tablespoon dry parsley flakes 1 tablespoon dill weed 1 tablespoon seasoned salt ¼ teaspoon garlic granuals ¼ to ½ cup milk Combine ingredients. Refrigerate overnight. For dill dip, combine all ingredients but omit milk Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Dill-Dressing/729/ Elegant Puffy Pancakes http://www.travelks.com/media-room/articles/view/Elegant-Puffy-Pancakes/730/ Elegant Puffy Pancakes Pancake Shell: 1 tablespoon butter 3 eggs ½ cup milk ¼ cup all-purpose flour 1 tablespoon sugar 1 tablespoon grated lemon peel ½ teaspoon salt While oven is preheating to 450 degrees F. melt butter in 9-inch pie plate. Beat remaining pancake shell ingredients together with rotary beater until smooth. Pour batter into hot buttered pie plate; bake 8 minutes. Reduce heat to 375 degrees F.; bake an additional 8 minutes or until golden brown. (Surface should be irregular with high sides.) Scrambled eggs: 12 eggs ¾ cup milk 1 tablespoon chopped chives 1 ½ teaspoons salt 1/8 teaspoon pepper ¼ cup butter While pancake is baking, blend eggs, milk, chives, salt and pepper, until thoroughly mixed. Heat butter in 10-inch skillet over medium heat until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw a pancake turner completely across bottom and around sides of pan, forming large soft curds. Avoid constant stirring. Cook until eggs are thickened throughout but still moist. Toppings: Mushrooms Green peppers Cherry tomatoes Cheddar Cheese To Serve: immediately after removing pancake shell from oven, spoon scrambled eggs into pancake shell, mounding them at center. Sprinkle desired topping in a ring around inside edge of pancake shell. Cut into wedges; serve immediately. Makes 8 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Elegant-Puffy-Pancakes/730/ Super Secret Beef Seasoning http://www.travelks.com/media-room/articles/view/Super-Secret-Beef-Seasoning/728/ Beef Seasoning Debbie Lyons-Blythe's Super Secret Beef Seasoning Fall 2012 "Real Farmwives" article 1 16-ounce bottle of seasoning salt ¼ cup paprika 1/8 cup garlic salt 1 2.5 ounce bottle mesquite-flavored seasoning mix 1 tablespoon black pepper 1 .25 ounce bottle dried oregano leaves 1 cup packed brown sugar In a large bowl, combine all spices, mixing well. Store in a large quart canning jar, in a cool, dark place-not in the cabinet above your stove. Use on every kind of meat that you cook-on the grill or oven or broiler. Makes about 4 cups and can be saved for a year in an airtight container.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Super-Secret-Beef-Seasoning/728/ Autumn Spiced Cider http://www.travelks.com/media-room/articles/view/Autumn-Spiced-Cider/727/ AUTUMN SPICED CIDER ½ cup honey 3 quarts apple cider 1 teaspoon whole allspice 1 teaspoon whole cloves 3 inches stick cinnamon Combine honey and cider in large saucepan. Tie spices in cheesecloth, and add to liquid. Slowly bring to boil; cover and simmer 20 minutes. Remove spice cloth. Makes 12 servings. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Autumn-Spiced-Cider/727/ Apple Slush http://www.travelks.com/media-room/articles/view/Apple-Slush/726/ Apple Slush (First Issue 198) 3 c. apple juice 3 (6oz.) cans apricot nectar 1/3 c. honey 1/4 c. lemon juice 1 (10oz.) bottle ginger ale Blend apple juice, apricot nectar, honey and lemon juice in blender. Pour mixture into freezer container and; seal and freeze. Before serving, let frozen mixture stand at room temperature about 30 minutes or until partially thawed. To serve, spoon mixture in glass and add ginger ale. Serves 8. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Apple-Slush/726/ Apple Butter http://www.travelks.com/media-room/articles/view/Apple-Butter/725/ Apple Butter Featured in the Fall 2009 KANSAS! magazine (Recipe courtesy of The Orchard in Emporia) Apples, chopped 1/4 cup lemon juice 1/4 teaspoon salt 4 teaspoons cinnamon 1/4 teaspoon cloves Fill a 3-quart slow cooker with chopped apples. Add lemon juice and spices. Cook six hours on low. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Apple-Butter/725/