Rural Missouri - November 2019 - 27

Texas Sheet Cake
1-1/2 cups Dr. Pepper (not diet)
1 cup butter
1/2 cup unsweetened cocoa
2 cups ﬂour
1 cup sugar
3/4 cup light brown sugar, ﬁrmly packed
1-1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
2 teaspoons vanilla
Fudge Icing (recipe to follow)
1-1/4 cups pecans, chopped (or more as desired)
Fudge Icing:
1/2 cup butter
1/4 cup unsweetened cocoa
2 tablespoons whole milk
3 tablespoons Dr. Pepper (not diet)
4 cups powdered sugar, sifted
1 teaspoon vanilla

Texas Sheet
Cake

Sunday Roast with Mustard Sauce
3-1/2 to 4 pounds boneless beef sirloin tip roast
3 tablespoons prepared Dijon mustard
2 tablespoons prepared horseradish
3 tablespoons butter, softened
4 cloves garlic, minced (more or less to taste)
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
Mustard Sauce:
3 tablespoons butter
3 tablespoons onion, ﬁnely chopped
1 tablespoon red wine vinegar
2 tablespoons ﬂour
1/2 cup red wine
1-1/2 cups beef broth
2-1/2 tablespoons prepared Dijon mustard
2 teaspoons horseradish
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 325 degrees. Place roast (fat side up) on a rack in an open shallow roasting pan. Insert meat thermometer so tip is in center of thickest part
of meat.
Combine and mix remaining roast seasoning ingredients and spread over
the surface of the roast with a rubber spatula.
Roast meat for about 30 minutes per pound to desired degree of doneness,
using thermometer as a ﬁnal guide (140 degrees for rare; 150 degrees for medium; 160 degrees for well done.)
To prepare mustard sauce: Remove roast from pan and set aside. Remove
any large pieces of charred drippings from pan. Add butter and onion to roasting pan and cook over burner on medium-low heat stirring to soften and cook
onion about 3 minutes. Add vinegar and scrape bottom of pan to deglaze drippings. Add ﬂour, stirring and cooking for 1-2 minutes. Stir in wine and beef
broth. Add mustard, horseradish, sugar, salt and pepper. Stir until sauce
comes to a boil and thickens slightly. Remove from heat. Run sauce through
sieve or strainer. Let beef rest for 10 to 15 minutes and serve with sauce.

Heat oven to 350 degrees. Coat a 17-1/2-by-12-1/2-inch rimmed baking sheet
with nonstick cooking spray; line with baking parchment, if desired. Bring Dr.
Pepper, butter and unsweetened cocoa to a gentle boil in a medium saucepan
over medium-high heat, stirring often. Remove from heat.
Whisk together ﬂour, sugars, baking soda, cinnamon and salt in a large
bowl. Add Dr. Pepper mixture; stir until blended. Whisk in eggs, buttermilk and
vanilla. Pour batter into prepared baking sheet. Bake 18 to 20 minutes until a
toothpick inserted in center of cake comes out clean.
To prepare icing: Cook butter and cocoa in a medium saucepan over medium-low heat, whisking often, until butter melts and mixture is smooth, 1 to 2
minutes. Reduce heat to low; whisk in Dr. Pepper and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Stir in vanilla.
Immediately pour warm icing over cake; gently spread evenly over cake and
sprinkle with pecans.

Company's Coming Dinner Rolls
4 cups ﬂour (more as necessary)
2 tablespoons rapid rise, instant yeast
1/3 cup sugar
1 teaspoon salt
1-1/2 cups warm milk (110 degrees)
5 tablespoons butter, softened
1 egg, room temperature
2 tablespoons butter, melted
Combine 3 cups of ﬂour, yeast, sugar, salt, warm milk, butter and egg in the
bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until ﬂour is incorporated, scraping down the sides of the
bowl as necessary. Increase speed to medium and beat for 2 minutes.
Add 1/2 cup ﬂour and blend with the dough hook until incorporated. Add
another 1/2 cup ﬂour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
Add additional ﬂour as necessary. The dough should be slightly sticky and
soft and pulling away from the edge of the bowl.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic
wrap. Let rise for 30 minutes at room temperature.
Remove the towel or plastic wrap and deﬂate the dough by punching down
lightly.
Pinch off pieces of the dough and form 24 rolls. Transfer the rolls to a lightly
greased 9-inch-by-13-inch pan. Cover with a towel or plastic wrap and let rise
for an additional 30 minutes at room temperature.
Heat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden
brown and cooked through. If the rolls are getting too brown, just tent the rolls
with foil.
Remove rolls and brush with the melted butter.

Rural Missouri - November 2019

Table of Contents for the Digital Edition of Rural Missouri - November 2019