FAVORITE SCHOOL CAFETERIA RECIPES RECIPES

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OLD SCHOOL CAFETERIA-STYLE YEAST ROLLS - DEEP SOUTH DISH



Old School Cafeteria-Style Yeast Rolls - Deep South Dish image

Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.

Provided by Deep South Dish

Total Time 3 hours

Prep Time 40 minutes

Cook Time 20 minutes

Number Of Ingredients 8

2-1/2 teaspoons dry active yeast
1/3 cup granulated sugar
12 ounce can evaporated milk, heated to 110 degrees F
4 cups bread flour*
1-1/2 teaspoons salt
1 tablespoon cooking oil
2 large eggs, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened at room temperature

Steps:

  • Combine yeast with 1 teaspoon of the sugar and 1/4 cup of the warmed milk. Stir together and let rest until puffy and doubled, about 5 minutes.
  • Meanwhile, aerate flour before measuring, then spoon into measuring cup and level, placing into large bowl. Whisk in remaining sugar and salt.
  • Add remaining evaporated milk, oil, one of the eggs, yeast and butter; stir until blended. Cover with plastic wrap and a clean towel, set aside for 15 minutes.
  • Turn out onto floured surface and knead by hand for 20 minutes, or until dough is elastic and can be stretched without tearing, or add dough to mixing bowl with dough hook and knead on speed 2 for 8 to 10 minutes.
  • Add 1 teaspoon of oil to bowl, return dough to bowl, turn to coat, cover with plastic wrap and towel and let rest in a draft free spot until doubled in size, about 1 hour.
  • Butter a 9 x 13 x 2 inch baking pan and set aside. Turn dough out onto a lightly floured surface and knead 4 times, drawing in flour if too sticky.
  • Use rolling pin to roll into a rectangle and fold the sides into the dough, as with biscuits, rolling and folding 4 more times. Roll out to rectangle again, cut dough in half lengthwise, then into 12 equal squares. Shape into balls and place into buttered pan.
  • Cover with plastic wrap and a towel and set aside in a warm place until doubled in size.
  • When ready to bake, preheat oven to 350 degrees F.
  • Beat remaining egg and gently brush tops of rolls with beaten egg. Bake for about 15 to 20 minutes or until golden brown. Remove from pan and transfer to a cooling rack as soon as possible to prevent bottoms from getting soggy.

AMAZING CHOCOLATE PUDDING | JUST A PINCH RECIPES



Amazing Chocolate Pudding | Just A Pinch Recipes image

This chocolate pudding is thick, creamy, and so decadent. It makes the perfect old-fashioned chocolate pie or dessert cups like you used to find the school cafeteria. This pudding can be made with simple ingredients you probably have on hand. Most recipes like this have egg yolks, but not this one. Corn starch is what thickens this pudding. It's like magic... as soon as the pudding comes up to boil it thickens up. We topped ours with whipped cream and it was delicious. Perfect for any occasion since it can be whipped up in no time.

Provided by FREDA GABLE @cookin4me

Categories     Pies

Prep Time 5 minutes

Cook Time 25 minutes

Number Of Ingredients 8

1/2 cup(s) Hershey's cocoa powder
1 1/8 cup(s) sugar (add sparingly, then taste test if you need more add more)
1/3 cup(s) corn starch
1 teaspoon(s) salt
3 cup(s) milk
3 tablespoon(s) butter
1 1/2 teaspoon(s) good vanilla extract
pre-made deep dish pie crust

Steps:

  • In a medium saucepan, mix all dry ingredients. Whisk well.
  • Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
  • Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
  • Remove from heat. Add butter and vanilla. Whisk to blend.
  • Pour into serving dishes.
  • For a pie, pour into a cooled and baked 9" pie crust.
  • Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
  • Top with chilled sweetened whipped cream.

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