Mom's Cinnamon Rolls

Oven 375

Makes 3 dozen large rolls

Ingredients:

3 1/2 cups warm water

1 cup vegetable oil

3/4 cup sugar

6 Tbs yeast

1 Tbs salt

3 eggs

10 cups flour

Instructions:

Mix together the water, oil, sugar, and yeast. Let rest 15 minutes.  Add the rest of the ingredients.  Mix until it becomes a very soft dough.

Roll out dough (1/2 inch thick).  Spread with melted butter.  Sprinkle with cinnamon sugar and raisins.  Roll and cut.  (Tip:  Use dental floss to cut.  Slide a string of dental floss under the roll, then cut by crossing the floss across the top of the roll and pulling tight.)

Let rise 10-15 minutes (until double)

Bake at 375 degrees for 10-15 minutes.

Drizzle finished rolls with powdered sugar or cream cheese glaze or frost with cake frosting.

**Elisse's modifications:

Sometimes I make orange rolls instead of cinnamon rolls.

Roll out dough (1/2 inch thick).  Spread with frozen orange juice concentrate.  Sprinkle with orange zest and sugar.  Roll and cut.

Let rise 10-15 minutes (until double)

Bake at 375 degrees for 10-15 minutes.

Drizzle finished rolls with orange glaze below.

Orange Glaze:

Boil over medium heat for 3 minutes:  1/2 cup butter, 3/4 cup sugar, 1/2 cup sour cream, 2 Tbs Orange Juice Concentrate.

Pork Loin (Pressure Cooker)

Pressure Cooker Pork Loin
prep time 1 hour & 30 minutes
serves 8-10

Ingredients:
4 lb pork loin with fat trimmed off
1/4 cup olive oil
1 Tbs dried herbs (basil, oregano, thyme mixture)
1/4 tsp salt
1/8 tsp pepper
2 cups chicken broth

Instructions:
1- Mix herbs, salt, pepper in the olive oil, then rub it all over  the pork.
2- Brown the pork in the pressure cooker on medium-high heat until golden on all sides
3- Remove from the pressure cooker.  
4- Put chicken broth into pressure cooker, turn it on high, then add the pork and seal the lid (with bobber on).  Make sure that no part of the pork or broth is higher than the 2/3 mark on the inside wall of the pressure cooker.
5- When bobber begins to rock, reduce the heat until it settles at a slow, steady rock.
6- Set the timer for 70 minutes (55 minutes for 3 lbs of meat).
7- When the time is up, remove from heat and allow to depressurize on its own.


Shred and serve as is or with barbeque sauce.


Family rating:  5 stars