Ms. Virginia's Overnight Rolls

¾ c. milk
½ c. shortening
⅓ c. sugar
1 pkg. yeast (2 ¼ tsp.)
¼ c. warm water
3 eggs, beaten
4 c. flour

Dissolve yeast in warm water.  Scald milk; add shortening and sugar.  Cool to lukewarm.  Add yeast mixture.  Measure flour and salt.  Add beaten eggs to milk mixture and then add the flour.  Stir and let sit in the refrigerator overnight.

Roll out ¼ at a time in 10-inch circles.  Cut into 10 wedges.  Roll up into butter horns (like croissants).  Let rise 2 hours.

Bake at 350 degrees (F) for 10-15 minutes.

The Thing I Eat Out of the Pan - aka: Chrissy's Custard

1 liter milk (4 c.)
4 eggs
300 g sugar (1 ½ c.)
50 g flour (¼ c.)
50 g vanilla pudding powder (¼ c.)

Heat the milk, stirring occasionally with spoon or whisk.  As milk is warming, whisk eggs, sugar, flour, and pudding powder in a separate bowl.  Once the milk starts to develop bubbles around the edge of the pot (around 180-190 degrees F), pour half of the milk into the bowl with the eggs and whisk.  Temper the eggs.  Once the eggs are tempered, pour the mixture in the bowl back into the pan with the milk.  Bring custard to a boil and stir while it thickens.  Be careful as the mixture is very hot.  Once the mixture has thickened, remove from heat.  Place a towel or lid on the pan and allow the pan to cool until you can easily touch the sides.  Transfer the mixture into a bowl and put a layer of saran wrap directly onto the mixture to prevent a crust from developing.  Place in fridge and allow to cool for several hours.  The longer it sits the better it tastes.  We like it best after 12 hours in the fridge but it usually doesn't last that long.

Cafe Rio Creamy Tomatillo Ranch

1 packet Ranch dressing mix
1 c. buttermilk
1 c. mayo
⅓ c. water
2 medium-sized tomatillos
½ c. packed cilantro
2 cloves garlic
1 jalapeno, seeded
juice of ½ lime

Add all of the ingredients to the blender and puree until smooth.  Chill for at least 2 hours prior to serving.

Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.

Cream Cheese Frosting

2 3-ounce packages cream cheese
½ c. softened butter
2 tsp. vanilla
4 ½ - 4 ¾ c. sifted powdered sugar

In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 c. powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of two 8- or 9-inch cake layers.  Cover cake and store in refrigerator.

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs.  Beat with an electric mixer till combined.

Pour into 2 greased and floured 9X1.5-inch round baking pans.  Bake in a 350 F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes.  Remove cake from pans.  Cool thoroughly on racks.  Makes 12-15 servings.

Recommended: frost with Cream Cheese Frosting

Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.