French Onion Soup from Sasha Staley

(35 servings)

· 2 cups and 3 tablespoons butter

· 2 tablespoons and 2-3/4 teaspoons salt

· 17-1/2 large red onions, thinly sliced

· 17-1/2 large sweet onions, thinly sliced

· 8-3/4 (48 fluid ounce) cans chicken broth

· 8-3/4 (14 ounce) cans beef broth

· 4-1/3 cups red wine ( I am just going to add more beef broth instead of the wine)

· 1/2 cup and 2 teaspoons Worcestershire sauce

· 17-1/2 sprigs fresh parsley

· 8-3/4 sprigs fresh thyme leaves

· 8-3/4 bay leaf

· 1/2 cup and 2 teaspoons balsamic vinegar

· salt and freshly ground black pepper to taste

· 35 thick slices French or Italian bread

· 35 slices Swiss cheese, room temperature

· 4-1/3 cups shredded mozzarella cheese, room temperature

· 35 pinches paprika

Fluffy Dinner Rolls from Melanie Dallon

2 c. milk
1 1/2 to 2 T. yeast
1/2 c. sugar
3/4 c. melted shortening
4 eggs, well beaten
6 cups flour
2 tsp. salt

Heat milk and cool. Dissolve yeast and sugar. Add remaining ingredients. Dough will be very soft. Put in refrigerator for 3-4 hours. (May be kept overnight or for 2-3 days.) When ready, roll dough on floured board and make into shapes. Place on greased baking sheet and let rise until double in bulk. Bake 10-15 minutes at 400 degrees.

PERFECT DINNER ROLLS from Tiffani Lau

2 Tbsp yeast
1/2 C warm water
2 C scalded milk
1/2 C sugar
1/2 C shortening
2 tsp salt
7 C bread flour (works best)
2 eggs

In a small bowl, add yeast and the warm water, set aside. In your mixer bowl, combine sugar, shortening, salt and scalded milk. When mixed well, add 3 cups of flour. Beat well. In a small bowl, beat 2 eggs, and then add them to the large bowl. Mix well again. Add yeast. Mix. Add 4 more cups of flour and knead about 3-5 minutes. If dough is too sticky, add a little more flour. Place dough in bowl and cover with a dish towel. Let it rise for 1 hour and 15 minutes. Separate the raised dough into three equal parts. Roll out the dough like a round pizza (about 16”). Take a pizza cutter or knife and cut the dough into triangular pizza wedges until you have 16 triangle shapes. Start at the large end and roll the dough into crescent roll shapes. Place the roll crescents on a cookie sheet. Repeat with the second ball of dough. Cover pans with a dish towel and let rise another 1 hour 15 minutes. Bake raised rolls at 350 for 12-14 minutes or until lightly golden brown. This whole process takes approximately 3 hours, but the end results are well worth it. This dough can be used for pizza, calzones or regular rolls.

Cinnamon Rolls: Divide dough into 2 balls – (makes one pan of cinnamon rolls and one pan of regular rolls)
Roll one of the balls into a large rectangular. Combine 1/3 cup white sugar, 1/3 cup brown sugar, and 4 tsp. cinnamon in a bowl. Mix well. Spread dough with thin layer of butter then sprinkle with sugar mixture. Roll up dough into log, then cut in 1” sections and place on pan. Let rolls rise for about an hour (till they double in size). Bake at 350 for about 15-20 minutes or until lightly golden brown. When slightly cooled top with glaze (2 cups powdered sugar, 1 tsp vanilla, 4 Tbsp milk).

CHOCOLATE SHEETCAKE from Tiffani Lau

1/2 C buttermilk
1 tsp baking soda
2 C Flour
2 C Sugar
4 Tbl cocoa
1 cube of butter
1/2 C vegetable oil
1 C water
2 eggs
1 tsp vanilla

Combine buttermilk and baking soda. Let sit. In a mixing bowl combine flour, sugar, and cocoa. In saucepan bring butter, oil, and water to a boil. Pour boiling mixture over flour mixture. Mix well. Add buttermilk mixture, eggs, and vanilla. Mix very well. Pour into a greased jelly roll pan. Bake at 375 degrees for 20 minutes.

Frosting
1 1/2 cubes of butter
1/2 C milk
6-7 cups powdered sugar
6 Tbl cocoa
1 1/2 tsp vanilla

Heat butter and milk in saucepan till very hot but not scalding or boiling. Pour over powdered sugar and cocoa. Add vanilla. Beat with a hand held electric mixer. Frosting should be firm not runny. Spread on hot cake.

FROSTED BROWNIES from Sarah Lundwall

FROSTED BROWNIES
2 cups sugar
2 cups flour
1/2 tsp salt
1 tsp cinnamon
Stir the above in bowl and set aside.

2 eggs (whipped w/beater)
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Mix the above in bowl and set aside.

1 stick butter
1/2 cup shortening
1 cup water
3 TBS cocoa
Melt the above in a large saucepan/pot and boil. Then take off of heat and add dry ingredients into mixture until mix well. Add egg mixture and stir till blended in/mixed well. Pour into jellyroll pan (sheet pan w/edges) and bake in preheated 350 degree oven for 25 minutes.

Start the frosting 5 minutes before brownies are completely cooked.
FROSTING
1 stick butter
3 TBS cocoa
6 TBS milk
4 cups powdered sugar
1 tsp vanilla
1 cup chopped walnuts (optional)

Heat first 3 ingredients in medium saucepan until melted. Take off of heat and add remaining ingredients. Pour over brownies as soon as the brownies are done cooking in the oven. Cool completely and serve.