Recipes

Leah’s Cinnamon Buns

  • 1 cup warm milk
  • 1/2 cup sugar
  • 1 tbsp. sugar
  • 1 packet active yeast
  • 2 eggs, room temperature
  • 5 tbsp. melted butter
  • 1 tbsp. vanilla extract
  • 1 tsp. cinnamon
  • 4 cups bread flour
  • 1 tsp. salt
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 6 tbsp. melted butter
  • 1 pkg. cream cheese
  • 3 tbsp. softened butter
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 cups powdered sugar

Combine warm milk, 1 tbsp. of sugar, and active yeast. Stir completely then set aside for about five minutes until yeast activates.
In a large bowl, combine 1/2 cup sugar, 5 tbsp melted butter, eggs, and vanilla. Mix completely. Add flour, salt, and cinnamon to the mixture. Knead the dough until it forms a ball. Transfer to a greased bowl and cover to rise. Rise for 2 hours in a warm place.
In a separate bowl, combine 6 tbsp. melted butter, brown sugars, 2 tbps. cinnamon, and nutmeg. Mix well and set aside.
Once the dough has doubled in size, place on a floured work surface and slowly roll it out into a large rectangle. Keep dough about 1/4 inch thick.
Using a pastry brush, cover dough surface with melted butter. Then spread out sugar and spice mixture over the entire dough surface. 
Roll dough, starting from the longer side, then cut the rolls in 1.5 inch pieces. Place rolls in a greased baking dish and then cover. Let rolls rise for 30 mins to an hour until they double in size.
Preheat oven to 350 degrees.
Once rolls have risen, place in the over and cook for 20 minutes or until rolls are baked through evenly.
While the rolls are baking, combine cream cheese, remaining butter, powdered sugar, vanilla extract, and salt. Beat until smooth and set aside.
Let rolls cool, ice and enjoy!


Mason’s Award-winning Texas Chili

2 lbs. beef roast chunks, 1 inch chunks
1 tbsp. olive oil
1 can crushed tomatoes
1 can diced fire-roasted tomatoes
1 green bell pepper, chopped
2 green poblano peppers, chopped
2 cups beef stock
1 onion, chopped
2 garlic cloves, minced
Fresh cilantro, chopped
1 tbsp. red pepper flakes
Salt and pepper, to taste

Chili powder mix:
1/2 cups chili powder
1 tbsp. cocoa powder
1 tbsp. smoked paprika
1 tsp. nutmeg
2 tsp. oregano
1 tbsp. cumin

Heat cast iron pan and add olive oil. Season beef with salt and pepper and sear in batches. Transfer meat to Dutch oven. Add chopped onion to cast iron pan and cook until translucent, then add to Dutch oven.

Add diced and crushed tomatoes, poblano peppers, chopped bell peppers, minced garlic, beef stock, and red pepper flakes to Dutch oven. Stir together.

Create chili powder mix: combine chili powder, cocoa powder, smoked paprika, nutmeg, cumin, and oregano. Use small amount of beef stock to mix into a paste. Be careful there are no lumps. Add to mixture in Dutch oven and stir thoroughly.

Cover and cook for minimum of 3 hours. Add chopped cilantro 30 minutes before serving.

Optional: Add chopped or diced jalapeños.

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