Comfort Food Cooking Club

Nothing says "comfort" like ooey gooey cinnamon-y goodness! Aimie showed us her wonderful recipe for 1 Hour Cinnamon Rolls! Yum!

Here is the dough after the yeast has worked it's magic

Here's Aimie, our cute baker lady!

Rolling out the dough...

Spreading it with butter... then the cinnamon and sugar mixture..

Roll it up...

and slice them - thread or floss works really well for this. You slide it under the roll and pull it across itself and it slices through the dough really nicely. Aimie also bakes her rolls on a cookie sheet vs. in a pan, this way they cook more evenly.

Here is her recipe:

1 Hour Cinnamon Rolls

1 3/4 cup warm water

1/2 cup oil

1/3 sugar

3 TBs yeast

1 1/2 tsp salt

2 beaten eggs

5 1/4 cups flour

mix first four ingredients and let stand for 15 min. Then add salt, eggs and flour. mix until solf dough forms. Roll dough into a 1/2 inch thick rectangle. Spread with melted butter.sprinkle with cinnamon and sugar to taste. rasisins and nuts may be added if desired. roll up to form a log, jelly roll fashion and cut using unwaxed floss. put unto greased baking sheet and rasie for 10 minutes. Bake at 425 for 10-15 minutes. Frost cinnamon rolls while still warm.

Next up, delicious Chicken Pot Pie! Demonstrated by our RS pres., Wendy.

It all starts with the roux. Melt butter in a pot and whisk in some flour. Cook and stir it for a little while and then...

make a silly face! Just kidding, that's not the next step!

Add your liquids, keep stirring, and you will get a nice thick base for your pot pie filling.

Then comes the chicken and veggies, pour it in your pie crust and...

Out of the oven it comes, ready to give you some comfort!

Here is Wendy's recipe:

Chicken Pot Pie

1/3 cup margarine or butter
1/3 cup flour
1 1/2 cup chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 (10 oz) package frozen peas and carrots
2 or 3 chicken bouillon cubes for flavor
1/2 tsp salt
pepper to taste

Heat margarine over medium heat until melted. Add flour and stir until blended. Add chicken broth and milk and heat until mild boil, stirring constantly. When sauce thickens, add chicken and peas and carrots. You might have to add either another bouillon cube or more salt for flavor, but don't add both as the bouillon is very salty by itself.

Make 2 crust pie crust. Roll crust and place in pie plate. Add the chicken filling and then place second pie crust on top. Roll edges under and seal the edges. Make a slit in the top of the pie to allow steam to release.

Cook at 375 degrees for approximatley 35-45 minutes, or until crust is golden brown. Enjoy!

Here's the recipe for the pie crust:

Two-Crust Pie

2/3 cup shortening
2 cups flour
1 tsp salt
4 or 5 Tablespoons of cold water

Cut shortening into flour either using a pastry cutter or two knives in opposite directions until the shortening is the size of small peas. Sprinkle in the water, one tablespoon at a time, until all the flour is moistened and pastry cleans the side of the bowl.

Flour flat surface and roll half of pastry into 9 inch circle. Make sure and have plenty of flour on the rolling pin. Gently fold pastry in half and place it over pie plate. Repeat with second 1/2 of pastry.