Join Chris, a church secretary for 37 years, as she shares loads of hospitality encouragement starting with her time as a mom with children at home. From the blessing of meals after life-changing events like welcoming a new baby or recovering from surgery to cooking disasters while pregnant, Chris shares stories that will inspire and make you laugh. You'll hear of a unique flavor combination that is sure to please all ages. Plus she shares thoughts on the convenience of grocery delivery and some practical tips on reducing stress in the kitchen so you can be ready to welcome guests when they arrive. We're so glad you're here!
Chili and Cinnamon Rolls
Chili:
Make your family's favorite recipe! Chris has started to use the Instant Pot. Look up instructions online or see the link to the cookbook below. You can even cook dried beans first in the Instant Pot and then make the rest of your chili.
Cinnamon Rolls
Submitted by Chris LaMoreaux
This is from Ethel Kalb who used to be the grade-school cook when Mark went to Farmin School in Sandpoint. They had these rolls on Thursday with bowls of chili and butter sandwiches. These are by far the best. You can't skimp on the sugar and butter.
Rolls:
3 cups lukewarm water
⅔ cup sugar
1 ½ teaspoons salt
2 packages of yeast
2 eggs
⅔ cup soft shortening or softened butter
1 teaspoon vanilla
Flour for soft dough
½ teaspoon nutmeg
Cinnamon
Sugar
Butter
Icing:
2 cups powdered sugar
1 teaspoon vanilla
Pinch salt
Warm water to spreading consistency
Directions:
1. Into large bowl, put the water, sugar and salt. Add yeast and stir until dissolved. Add eggs and shortening and vanilla. Mix well and add flour and nutmeg. Knead until smooth, adding flour as needed. Let rise until double in bulk, about 30 minutes.
2. Punch down and let rise again. Roll ½ dough, butter well and sprinkle evenly with mixture of cinnamon and sugar, and a pinch of salt. Cut and place in greased pan. Let rise until light. Bake at 375° for 25 minutes. Ice after slightly cooled.
Bonus Recipe:
Baguette Bread
Ingredients:
1 ½ cups warm water
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon yeast
4 cups flour
Directions:
1. Mix all ingredients except 3 cups of flour together until dissolved in KitchenAid. Gradually add the last 3 cups while the mixer is going. Switch to the dough hook, and knead on low for 5 to 10 minutes. Remove the dough hook, coat the dough in oil, place a plate over the mixing bowl and let rise until double.
2. Dump onto a well-floured board, cut in half and flatten each half into a small rectangle. Roll up into a baguette, sealing the edges with a little water. Place both loaves in the baguette pan, cover with a towel, score the top with three or four scores, and rise for another 20 minutes or so.
3. Heat oven to 450° with a small pan like a cake pan with a half a cup of water on the bottom rack. Bake in the steamy oven in the middle rack above the water pan for 15 minutes until golden. Remove from oven and dump loaves on cooling rack.
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