The Kwixland Cookbook



COOKBOOK 5/25

Cookbook is brought to you by, Daydream Books and Arts, promoting and publishing Missouri Artists at www dot daydream books and arts dot com

"KWIXLAND COOKBOOK SHOW" PAGE, under the "community" tab, at "central mo info dot com"
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**plug....We are going to produce a KWIXland Cookbook. Do you want a re-print of the 1st KWIX Cookbook, one of the others, or, do you want us to put together a cookbook with recipes that have been sent into the show (or you can submit) the last two years
Votes for issue a new cookbook--1, 1, 1, 1
Votes for re-print former KWIX cookbook--1 (1st one), 1 or 2, one of the old ones, 1,

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(request) Cinnamon rolls

"Overnight Cinnamon Rolls"

12-15 frozen Rhodes rolls
1 small pkg. butterscotch pudding (not the instant)
1/2 c. butter
3/4 c. brown sugar
3/4 tsp. cinnamon
1/2 c. chopped nuts

Spray a glass 9 by 13 pan. Grease your hands with butter and roll the rolls in your hands and place in the glass pan. Sprinkle the dry pudding mix over the rolls. Get some saran wrap, spray the wrap and cover the rolls and let sit out overnight. Next morning, cook the butter, brown sugar, cinnamon, and nuts over low heat, until the sugar is dissolved and the mixture bubbles. Remove from heat and cool slightly. Pour the glaze over the rolls. Cover with foil. Bake at 350 for 25 minutes. Remove the foil, the last 5 minutes and bake. Invert on a serving plate.

Marian Embree, Moberly

LISTENER HAS A VARIATION
uses 24 rolls
spray the 9 by 13 pan and lay the rolls in the pan and sprinkle with the butterscotch pudding
on the stove, bring to a boil....
1 1/2 sticks of margarine, 1 c. brown sugar and 1 tsp. cinnamon
pour over the rolls right then
spray the sarah wrap that will touch the rolls and let sit overnight
then, ready to put in the oven the next morning. Bake at 350 for 20-25 minutes.

Linda Ballinger, Moberly


5-6 c. flour
2 tsp. salt
1/2 c. sugar
2 tsp. baking powder
1 c. shortening
1/2 c. warm water
2 c. buttermilk
2 pkg. rapid rising yeast
brown sugar
cinnamon

Mix the yeast with warm water and 1 tsp. sugar. Set aside. Mix 2 c. flour with salt, baking powder, sugar and buttermilk, until smooth. Add the yeast mixture and shortening and mix well. Add remaining flour until it is tacky but doesn't stick. Divide in two halves. Pat into a rectangle. Do not roll out, with a rolling pin. Sprinkle lightly the cinnamon and brown sugar. Roll into a log shape. Cut into 12 pieces. Place evenly on a greased cookie sheet. Bake at 350 for about 20 minutes or until lightly browned.
(Glaze)
2 c. powdered sugar
2 tsp. milk
1 tsp. vanilla
Combine and spread over the hot rolls.

Kathleen Barnes, Centralia

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"Toasty Apple Rice Pudding"

1/4 to 1/3 c. maple syrup
2 T. butter
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 apples, cored and chopped
2 c. cooked white rice
2 c. milk
2/3 c. raisins
1/3 c. toasted wheat germ

In a medium saucepan, heat syrup, butter, cinnamon, nutmeg and apples until hot and bubbly. Add the rice, milk and raisins. Heat until mixture begins to bubble, but don't let it reach full boil. Reduce the heat, stir and simmer until the pudding is thick. Sprinkle with the wheat germ. Makes 4-6 servings.

Flossie Glass, Moberly

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(request) liver and onions
SLICE A LOT OVER ONIONS (5-6 AT LEAST) AND SPRINKLE SUGAR ON THE ONIONS AND COVER WITH WATER. FLOUR THE LIVER PIECES AND FRY THEM IN A LITTLE OIL UNTIL BROWN. IF TOO MUCH GREASE, POUR OUT. DRAIN THE ONIONS AND PLACE ON TOP OF THE LIVER. ADD 1/2 TO 3/4 C. WATER. COVER AND LET SIMMER ON LOW HEAT FOR 90 MINUTES.

ANOTHER LISTENER SAYS MAKE SURE LIVER IS SLICED SLIM



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Call in your recipe Monday mornings, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).