Machine Shed Restaurant Recipes

THE MACHINE SHED'S BAKED POTATO SOUP

Steps:

• Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender.
• Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute.
• While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Add in the heavy cream. Stir in potatoes and parsley.
• Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.

THE MACHINE SHED GIANT CINNAMON ROLLS

Steps:

• In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
• In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture.
• Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes.
• Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (3-5 mins total).
• Shape into a ball. Place in greased bowl, turning once.
• Cover; let rise an a warm place until double. approximately 1 hour.
• For filling, combine brown sugar and cinnamon.
• Grease two 13x9x2 inch baking pans; set aside.
• Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12" rectangle.
• Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 T cinnamon.
• Roll up jelly roll style starting with one of the short sides; pinch edges to seal.
• Slice roll into 6 pieces.
• Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling.
• Cover and let dough rise in a warm place until nearly double (about 45 mins.).
• Preheat oven to 350.
• Bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.
• Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.
• Butter Cream Icing:.
• In large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk.
• Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.

MACHINE SHED RESTAURANT BAKED POTATO SOUP

Steps:

• In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
• Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
• In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
• Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
• Serve hot.