Refrigerator Rolls


2 pkg active yeast

1 3/4 cups warm water

1/2 cup sugar

1 tbsp salt

5 1/2 to 6 cups flour

1 egg

4 tbsp butter

Proof yeast with water and sugar. 

Add salt and 2 cups of flour. Beat. Add butter and mix. Add remaining flour. 

Knead mixture until soft place into greater bowl covered tightly at least 8 hours or overnight. 

Punch it down. Knead. Break into smaller  pierce s and form into rolls. 

Place in greased round 9 inch pie dish. Let rolls raise one hour. 

Bake at 375 or 409 degrees for 17-20 min


4 cups flour

6 tbsp baking powder

6 tbsp butter, cold cut into cubes 

3/4 tsp salt

1 to 1 1/2 cups buttermilk 

1 cup cheddar cheese, shredded (optional)


1) In large bowl, mix all dry ingredients. 

2) Add buttermilk. Add cheese. Mix together. 

3) Rollout to approx one inch thickness and cut out biscuits into circles.

4) Place in two greased 9″ pie dish. Top with cheese.

5) Bake at 375 degrees for 15-20 min. 

Oatmeal Bread

Makes 2 loaves


1 cup oatmeal, cooked
1 tsp salt
2 tbsp butter
1/2 cup molasses
1 cup water
2 packets rapid rise yeast
5-6 cups flour


1) Mix all ingredients (only 4 cups of flour) into a shaggy dough.

2) Knead dough onto floured covered surface and mix in 1-2 cups more flour.

3) Let rise 2 hours. Punch down dough and shape into loaves, and place in 2 greased loaf pans.

4) Let rise 2 more hours and bake at 350 degrees for 30-35 min.

Chicken and Shallots


4 Chicken thighs
1 tbsp flour
1 tsp salt
1 tsp pepper
1 tbsp butter
6 shallots, chopped
1 cup white wine
1 tbsp dijon mustard
2 sprigs tarragon
1 cup cherry tomatoes, halved.


1) Coat 4 Chicken thighs with 1 tbsp flour, 1 tsp salt, and 1 tsp pepper.

2) In cast iron skillet, brown the chicken in 1 tbsp butter until crisp on all sides (doesn’t need to be fully cooked). Set aside.

3) Add 6 chopped shallots to the same pan and sauté until soft (10 min). Add 1 cup white wine, 1 tbsp dijon mustard, and 2 sprigs tarragon. Add chicken thighs, cover pan and simmer for 30 min.

4) Remove lid and simmer for additional 15-20 min so sauce thickens. Add 1 cup halved cherry tomatoes and serve.

Sweet Potato Casserole


3 cups sweet potatoes, mashed
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup canned milk
1/2 cup butter, softened

1 cup brown sugar
1 cup pecans, chopped
3/4 cup butter, melted
1/2 cup flour


1) Preheat oven to 350 degrees.

2) Combine 3 cups mashed sweet potatoes, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup canned milk, and 1/2 cup butter. Add mixture to greased 9×13 dish.

3) Separately mix 1 cup brown sugar, 1 cup chopped pecans, 3/4 cup melted butter, and 1/2 cup flour.

4) Bake at 350 degrees for 30 min.

Mimi’s Donuts


4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 cup sugar
5 tbsp butter, softened
3/4 cup buttermilk
3 eggs
Cinnamon and sugar


1) In a medium bowl, sift and mix together 4 cups flour, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp nutmeg, and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup sugar and 5 tbsp butter. Add 3/4 cup buttermilk and 3 eggs. Reduce speed to low and add flour mixture until just combined.

3) Let dough chill in fridge overnight. Roll out, cut with donut cutter and fry in 3 inches of oil (360 degrees).

4) While still warm, roll in cinnamon and sugar.

Sugar Cookies


2 1/2 cups flour
1 tsp baking powder
1 cup butter, softened
1 cup sugar
1 egg
2 tsp orange juice
1 tsp vanilla


1) Preheat oven to 350 degrees. In a medium bowl, sift and mix together 2 1/2 cups flour and 1 tsp baking powder and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup softened butter and 1 cup sugar. Add 1 egg, 2 tsp orange juice and 1 tsp vanilla.

3) Lower the speed to medium-low and add in the flour mixture.

4) Chill dough for 1 hour or overnight.

5) Rollout dough into 1/8 inch thickness and cut out as desired.

6) Bake at 350 degrees for 8-10 minutes (with date filling, bake for 12 minutes).

Lisa Clayton’s Recipe

Zuppa Toscano


1 lb ground sausage
1/2 tsp crushed red pepper
4 slices bacon
2 onions, chopped
2 garlic cloves, minced
4 cups chicken broth
3-4 russet potatoes, sliced
1/2-1 cup heavy cream
1 tsp salt
1 tsp pepper.


1) Fry 4 slices bacon. Sautee 1 lb ground sausage until browned and drain. Meanwhile, boil 3-4 sliced russet potatoes in medium pot until until potatoes are ONLY 75% cooked through. In separate LARGE pot, cook 2 chopped onions in 4 cups chicken broth.

2) Add 1/2 tsp crushed red pepper to drained ground sausage. Chop bacon and add sausage and bacon to onion broth once onions are translucent. Add undercooked potatoes and 2 minced garlic cloves.

3) Simmer ingredients until potatoes are just cooked, then add 1/2 – 1 cup heavy cream to desired consistency and 1 tsp salt and 1 tsp pepper to taste.