Classic Bran Muffins
Ingredients
1 ½ cups wheat bran
1 cup buttermilk
⅔ cup brown sugar
⅓ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins
Instructions
Preheat the oven to 375 degrees
Grease 12 muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk in a large bowl; let stand for 10 minutes.
Beat together brown sugar, oil, egg, and vanilla in a separate bowl and add to buttermilk mixture.
Sift together flour, baking soda, baking powder, and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in raisins and spoon batter into the prepared muffin pan.
Bake muffins for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Apple Turnovers
Ingredients
1 box (17.3 ounce) puff pastry (2 sheets)
2 tablespoons butter
4 honey crisp apple peeled cored and cut in small dice
1/2 cup brown sugar
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 tablespoon water
1 1/2 teaspoons cornstarch
1 egg
1 tablespoon milk
3/4 cup powdered sugar
Instructions
Melt butter in skillet over medium low heat. Add apples and cook for 15 minutes or until they have begun to soften. Add brown sugar, cinnamon, cloves and nutmeg and simmer for 8-10 minutes or until fully softened. Stir water and cornstarch together and add to apples. Cook until slightly thickened; about 1 minute.
Remove from heat and cool to room temperature.
Puff pastry will need to be thawed for 20-30 minutes prior to using. Do not thaw too long (see instructions on box),
Unfold each sheet of puff pastry and place on light floured surface. Cut into 4 squares. Place squares on parchment covered baking sheets Top each with a heaping tablespoon or so of apple mixture and fold over and press edges to seal creating a triangle.. Crimp edges with a fork. Beat egg until frothy. Brush on light coat of egg wash with pastry brush
Bake at 400 degrees for 18-20 minutes or until turnovers are puffed and lightly browned. Let turnovers cool.
Whisk milk and powdered sugar until smooth and drizzle over cooled turnovers
1 box (17.3 ounce) puff pastry (2 sheets)
2 tablespoons butter
4 honey crisp apple peeled cored and cut in small dice
1/2 cup brown sugar
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 tablespoon water
1 1/2 teaspoons cornstarch
1 egg
1 tablespoon milk
3/4 cup powdered sugar
Instructions
Melt butter in skillet over medium low heat. Add apples and cook for 15 minutes or until they have begun to soften. Add brown sugar, cinnamon, cloves and nutmeg and simmer for 8-10 minutes or until fully softened. Stir water and cornstarch together and add to apples. Cook until slightly thickened; about 1 minute.
Remove from heat and cool to room temperature.
Puff pastry will need to be thawed for 20-30 minutes prior to using. Do not thaw too long (see instructions on box),
Unfold each sheet of puff pastry and place on light floured surface. Cut into 4 squares. Place squares on parchment covered baking sheets Top each with a heaping tablespoon or so of apple mixture and fold over and press edges to seal creating a triangle.. Crimp edges with a fork. Beat egg until frothy. Brush on light coat of egg wash with pastry brush
Bake at 400 degrees for 18-20 minutes or until turnovers are puffed and lightly browned. Let turnovers cool.
Whisk milk and powdered sugar until smooth and drizzle over cooled turnovers
Panera Orange Scones
Ingredients
Makes 8 scones
1/3 cup sugar
Zest of 2 navel oranges
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced into cubes
1/2 cup sour cream
1 egg
Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons fresh squeezed OJ
2 teaspoons fresh orange zest
Instructions:
Heat oven to 400. Combine the sugar and orange zest. Stir in the flour, baking powder, baking soda, and salt. Add in butter, using a pastry cutter combine until mixture has formed a coarse meal. (See the step by step photos in the post)
In another bowl, combine the sour cream and the egg. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, form dough into a ball and make sure all the dough crumbs are combined into the dough.
Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a lightly greased baking sheet and bake 16-17 minutes.
To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.
Ingredients
Makes 8 scones
1/3 cup sugar
Zest of 2 navel oranges
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced into cubes
1/2 cup sour cream
1 egg
Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons fresh squeezed OJ
2 teaspoons fresh orange zest
Instructions:
Heat oven to 400. Combine the sugar and orange zest. Stir in the flour, baking powder, baking soda, and salt. Add in butter, using a pastry cutter combine until mixture has formed a coarse meal. (See the step by step photos in the post)
In another bowl, combine the sour cream and the egg. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, form dough into a ball and make sure all the dough crumbs are combined into the dough.
Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a lightly greased baking sheet and bake 16-17 minutes.
To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.
Banana Muffins
Ingredients
Ingredient
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
⅓ cup butter, melted Instructions Preheat oven to 350 degrees
Sift together the flour, baking powder, bakng soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.
Ingredients
Ingredient
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large bananas, mashed
¾ cup white sugar
1 egg
⅓ cup butter, melted Instructions Preheat oven to 350 degrees
Sift together the flour, baking powder, bakng soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.
Biscotti
Ingredients10 tablespoons unsalted butter softened to room temperature
1 1/3 cups sugar (265g)
3 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose cups flour
1 Tablespoon baking powder
3/4 teaspoon salt
2/3 cup slivered almonds
2/3 cup mini chocolate chips
1/2 cup dark chocolate melting wafers or chocolate chips optionalInstructionsPreheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Stir in mini chocolate chips and almonds.
Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
Bake 30 minutes on 350F (175C), or until golden brown.
Remove from oven and allow biscotti to cool completely.
Once cooled, slice loaves diagonally into slices about 1 1/2" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet..
Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
Allow to cool completely.
If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).
Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
Ingredients10 tablespoons unsalted butter softened to room temperature
1 1/3 cups sugar (265g)
3 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose cups flour
1 Tablespoon baking powder
3/4 teaspoon salt
2/3 cup slivered almonds
2/3 cup mini chocolate chips
1/2 cup dark chocolate melting wafers or chocolate chips optionalInstructionsPreheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Stir in mini chocolate chips and almonds.
Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, and be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
Bake 30 minutes on 350F (175C), or until golden brown.
Remove from oven and allow biscotti to cool completely.
Once cooled, slice loaves diagonally into slices about 1 1/2" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet..
Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
Allow to cool completely.
If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).
Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
Department Store Blueberry Muffiins
1/2 cup (8 tablespoons) butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping
Instructions:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Yield: 12 muffins.
1/2 cup (8 tablespoons) butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping
Instructions:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Yield: 12 muffins.
Slick Dumplings
1 egg
1/3 cup of milk
3/4 tsp salt
1 1/2 cup flour
Beat egg in small bowl add milk and salt. Sift four, add egg mixture stirring only to form a ball. Knead on floured surface until elastic. Allow to dry for 20 minutes after you cut it, turn over and dry another 20 minutes. Drop into boiling broth cover and cook 15 minutes or until tender.
1 egg
1/3 cup of milk
3/4 tsp salt
1 1/2 cup flour
Beat egg in small bowl add milk and salt. Sift four, add egg mixture stirring only to form a ball. Knead on floured surface until elastic. Allow to dry for 20 minutes after you cut it, turn over and dry another 20 minutes. Drop into boiling broth cover and cook 15 minutes or until tender.
Buttermilk-Raisin Bran Muffins
Ingredients
2 cups Fiber One™ Raisin Bran Clusters® cereal
1 1/4 cups buttermilk
1/2 cup raisins
1 teaspoon vanilla
1/4 cup vegetable oil
1 egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
Butter or margarine, if desired
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, spray with cooking spray or line with paper baking cups. Lightly spray paper baking cups with cooking spray.
Place cereal in resealable food-storage
plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, stir cereal, buttermilk, raisins and vanilla until well mixed. Beat in oil and egg with fork until blended.
In another medium bowl, stir remaining ingredients except butter until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand 5 minutes in pan, then remove from pan to cooling rack. If baked in paper baking cups, immediately remove from pan to cooling rack. Serve with butter.
Ingredients
2 cups Fiber One™ Raisin Bran Clusters® cereal
1 1/4 cups buttermilk
1/2 cup raisins
1 teaspoon vanilla
1/4 cup vegetable oil
1 egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
Butter or margarine, if desired
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, spray with cooking spray or line with paper baking cups. Lightly spray paper baking cups with cooking spray.
Place cereal in resealable food-storage
plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, stir cereal, buttermilk, raisins and vanilla until well mixed. Beat in oil and egg with fork until blended.
In another medium bowl, stir remaining ingredients except butter until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand 5 minutes in pan, then remove from pan to cooling rack. If baked in paper baking cups, immediately remove from pan to cooling rack. Serve with butter.
Sweet Rolls
Ingredients:
For the Cinnamon Rolls:2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter (about 1/2 cup total)
Brown sugar (about 1 1/2 cups total)
Raisins (about 1 cup total)
Cinnamon (about 2 tablespoons total)
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
Directions:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but I estimated in the ingredient list. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients! You can refrigerate the rolls overnight and bake in the morning. Put the rolls in the pans and cover with plastic wrap. Refrigerate overnight. In the morning, pull the rolls out and let them come to room temperature and rise a little. Bake and enjoy!
Ingredients:
For the Cinnamon Rolls:2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter (about 1/2 cup total)
Brown sugar (about 1 1/2 cups total)
Raisins (about 1 cup total)
Cinnamon (about 2 tablespoons total)
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
Directions:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but I estimated in the ingredient list. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients! You can refrigerate the rolls overnight and bake in the morning. Put the rolls in the pans and cover with plastic wrap. Refrigerate overnight. In the morning, pull the rolls out and let them come to room temperature and rise a little. Bake and enjoy!
Cinnamon Rolls
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.
Low Fat Pumpkin Spice Birthday Cupcakes
Ingredients:
1 Duncan Hines Moist Deluxe Spice Premium Cake Mix1- 15 oz canned pumpkin
Instructions:
Preheat oven 350 Degrees
Spray muffin tin with pam
Mix ingredients in large mixing bowl with a spoon until smooth
Pour mixture into muffin tin
Bake for about 30 minutes (or until toothpick comes out clean)
Optional:
Frost with Duncan Hines Cream Cheese Frosting
***I also added 1/2 cup of apple sauce, pumpkin pie spice and cinnamon.
Ingredients:
1 Duncan Hines Moist Deluxe Spice Premium Cake Mix1- 15 oz canned pumpkin
Instructions:
Preheat oven 350 Degrees
Spray muffin tin with pam
Mix ingredients in large mixing bowl with a spoon until smooth
Pour mixture into muffin tin
Bake for about 30 minutes (or until toothpick comes out clean)
Optional:
Frost with Duncan Hines Cream Cheese Frosting
***I also added 1/2 cup of apple sauce, pumpkin pie spice and cinnamon.
Triple Chocolate To Live For Muffins
Ingredients:
1 devil’s food cake mix
1 small box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
1 1/2 cup semi-sweet chocolate chips
Instructions:
Preheat oven to 350. Beat cake mix, pudding mix, sour cream, water, oil and eggs on low for 1 minute then on medium for 2 minutes until well combined.
Fold in chips by hand. Scoop batter into lined muffin cups, filling 3/4 full (You can use an ice cream scoop.)
Bake until muffins spring back when lightly touched and toothpick inserted in center comes out clean, about 23 – 27 minutes. Let cool 5 minutes before removing from pan.
http://www.thecakedoctor.com
Ingredients:
1 devil’s food cake mix
1 small box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
1 1/2 cup semi-sweet chocolate chips
Instructions:
Preheat oven to 350. Beat cake mix, pudding mix, sour cream, water, oil and eggs on low for 1 minute then on medium for 2 minutes until well combined.
Fold in chips by hand. Scoop batter into lined muffin cups, filling 3/4 full (You can use an ice cream scoop.)
Bake until muffins spring back when lightly touched and toothpick inserted in center comes out clean, about 23 – 27 minutes. Let cool 5 minutes before removing from pan.
http://www.thecakedoctor.com
Brownie Muffins
Ingredients:
1 (18 ounce) box chocolate cake mix (can be devils food or dark chocolate)
1 (15 ounce) can pumpkin (not pie filling)
6 ounces chocolate chips
Directions:
Mix all three ingredients completely together.
I use my stand mixer and really mix it well.
It's important to remember this will be very thick and you may ponder about this, but really it's okay.
Scoop into sprayed muffin tins with a mall iced tea spoon.
Bake at 350 for around 15-18 minutes.
<a href="http://www.food.com/recipe/brownie-muffins-that-you-wouldnt-expect-to-be-good-281279?oc=linkback">http://www.food.com/recipe/brownie-muffins-that-you-wouldnt-expect-to-be-good-281279?oc=linkback</a>
Ingredients:
1 (18 ounce) box chocolate cake mix (can be devils food or dark chocolate)
1 (15 ounce) can pumpkin (not pie filling)
6 ounces chocolate chips
Directions:
Mix all three ingredients completely together.
I use my stand mixer and really mix it well.
It's important to remember this will be very thick and you may ponder about this, but really it's okay.
Scoop into sprayed muffin tins with a mall iced tea spoon.
Bake at 350 for around 15-18 minutes.
<a href="http://www.food.com/recipe/brownie-muffins-that-you-wouldnt-expect-to-be-good-281279?oc=linkback">http://www.food.com/recipe/brownie-muffins-that-you-wouldnt-expect-to-be-good-281279?oc=linkback</a>
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Ingredients:
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Directions:
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Notes
Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).
www.melskitchencafe.com
Ingredients:
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
Directions:
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Notes
Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).
www.melskitchencafe.com
FRENCH QUARTER BEIGNETS
Ingredients:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar
Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.
http://www.pauladeen.com/recipes/recipe_view/french_quarter_beignets/
Ingredients:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar
Directions:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.
http://www.pauladeen.com/recipes/recipe_view/french_quarter_beignets/
Kolache Dough
1 1⁄4-oz. package active dry yeast
1/2 cup granulated sugar, divided
4 tbsp. unsalted butter, softened, plus 2 tbsp. melted
1⁄2 tsp. kosher salt
1 egg yolk
3 1⁄2 cups flour, divided (plus more for kneading)
3⁄4 cup milk
In a bowl, stir the yeast, 1 tsp. sugar, and 1⁄2 cup water heated to 115°; let sit until foamy. In a large bowl, beat softened butter and 3 tbsp. sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk; stir until dough comes together. Turn dough out onto a lightly floured surface and knead a few times until no longer very sticky, adding flour as needed (I needed to add about another 1/4 cup of flour) and form a ball. Return ball of dough to bowl. Cover bowl with a kitchen towel; set aside in a warm place to let rise, about 1 hour. (It will about double in size.) To make crumb topping, combine remaining sugar, 1 tbsp. melted butter, and remaining 1/4 cup flour in a bowl; set aside. (It will be sandy with small clumps of crumbs)
Heat oven to 375°. Divide dough into 16 balls; arrange on a parchment-lined baking sheet about a 1/2 inch from each other (4 rows of 4). Brush with remaining melted butter; cover with plastic wrap; let rise for 30 minutes. Using back of a spoon or fingers, make an indentation in the top center of each ball. Spoon 1 tbsp. filling into each; sprinkle with crumb topping. Bake until golden, 25–30 minutes. These are best the day they are made.
Strawberry Filling
8 oz. strawberries, hulled and thinly sliced
3/4 cup sugar
1⁄2 tsp. fresh lemon juice
Combine berries, sugar, lemon juice, and 1⁄4 cup water in a 2-qt. pan over medium-high heat. Cook until thick, 8–10 minutes. Remove from heat; mash berries until chunky; let cool.
Cottage Cheese Filling
4 oz. cottage cheese
2 oz. cream cheese, at room temperature
3 tbsp. sugar
1/4 tsp. lemon juice
1 egg yolk
Place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth.
http://lottieanddoof.com
1 1⁄4-oz. package active dry yeast
1/2 cup granulated sugar, divided
4 tbsp. unsalted butter, softened, plus 2 tbsp. melted
1⁄2 tsp. kosher salt
1 egg yolk
3 1⁄2 cups flour, divided (plus more for kneading)
3⁄4 cup milk
In a bowl, stir the yeast, 1 tsp. sugar, and 1⁄2 cup water heated to 115°; let sit until foamy. In a large bowl, beat softened butter and 3 tbsp. sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk; stir until dough comes together. Turn dough out onto a lightly floured surface and knead a few times until no longer very sticky, adding flour as needed (I needed to add about another 1/4 cup of flour) and form a ball. Return ball of dough to bowl. Cover bowl with a kitchen towel; set aside in a warm place to let rise, about 1 hour. (It will about double in size.) To make crumb topping, combine remaining sugar, 1 tbsp. melted butter, and remaining 1/4 cup flour in a bowl; set aside. (It will be sandy with small clumps of crumbs)
Heat oven to 375°. Divide dough into 16 balls; arrange on a parchment-lined baking sheet about a 1/2 inch from each other (4 rows of 4). Brush with remaining melted butter; cover with plastic wrap; let rise for 30 minutes. Using back of a spoon or fingers, make an indentation in the top center of each ball. Spoon 1 tbsp. filling into each; sprinkle with crumb topping. Bake until golden, 25–30 minutes. These are best the day they are made.
Strawberry Filling
8 oz. strawberries, hulled and thinly sliced
3/4 cup sugar
1⁄2 tsp. fresh lemon juice
Combine berries, sugar, lemon juice, and 1⁄4 cup water in a 2-qt. pan over medium-high heat. Cook until thick, 8–10 minutes. Remove from heat; mash berries until chunky; let cool.
Cottage Cheese Filling
4 oz. cottage cheese
2 oz. cream cheese, at room temperature
3 tbsp. sugar
1/4 tsp. lemon juice
1 egg yolk
Place the cottage cheese, cream cheese, sugar, lemon juice, and egg yolk in a medium bowl and beat with a wooden spoon until smooth.
http://lottieanddoof.com
Classic Yeast Raised Doughnuts
1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking
Directions:
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Makes about 2 dozen.
Doughnut Glaze
Ingredients:
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions:
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze
1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking
Directions:
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Makes about 2 dozen.
Doughnut Glaze
Ingredients:
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions:
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze
Mom’s Scones
1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying
Combine warm water and warm milk. Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow raise until double.
Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles.
Heat oil to between 350 – 400 degrees and cook scones until golden brown. Serve immediately.
http://www.make-it-do.com/cook-it-bake-it/moms-scones/
1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying
Combine warm water and warm milk. Stir in the sugar. Add dry active yeast and stir lightly. Allow yeast to activate, about 10 minutes. In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter. Add the salt. Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl. Dough should be slightly sticky but workable. Cover the dough in the bowl with a towel. Set in a warm place and allow raise until double.
Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat. While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick. You may choose to butter the counter lightly. Using a pizza cutter, cut into squares or triangles.
Heat oil to between 350 – 400 degrees and cook scones until golden brown. Serve immediately.
http://www.make-it-do.com/cook-it-bake-it/moms-scones/
Mini Cinnamon Sugar Pumpkin Muffins
makes 20-24 mini muffins
1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup dark brown sugar
1 egg
1 egg yolk
1 and 1/2 tsp vanilla extract
3/4 cup pumpkin puree (not pumpking pie filling)
1/2 cup milk
Cinnamon Sugar Coating:
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar
2 Tbsp cinnamon
Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.
In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the egg yolk, vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined – do NOT overmix.
Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.
http://sallysbakingaddiction.com
makes 20-24 mini muffins
1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup dark brown sugar
1 egg
1 egg yolk
1 and 1/2 tsp vanilla extract
3/4 cup pumpkin puree (not pumpking pie filling)
1/2 cup milk
Cinnamon Sugar Coating:
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar
2 Tbsp cinnamon
Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.
In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the egg yolk, vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined – do NOT overmix.
Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.
http://sallysbakingaddiction.com
French Breakfast Muffins
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!
http://velvetlava.blogspot.com
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!
http://velvetlava.blogspot.com
Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Yield: ~10 standard muffins or ~24 mini-muffins
http://stylishcuisine.com
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Yield: ~10 standard muffins or ~24 mini-muffins
http://stylishcuisine.com
Easy Cheese Danish
Ingredients:
For the danishes:
2 tubes Crescent Rolls
1 (8 oz.) package cream cheese (softened)
¼ cup granulated white sugar
1 tsp. vanilla extract
2 tbsp. butter (melted) Watch Now
8 tbsp. light brown sugar
Glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
4 tsp. milk
Directions:
Preheat oven to 350 degrees (F)
In a medium bowl, combine softened cream cheese with white sugar and vanilla extract.
Mixture should be creamy and smooth when finished (like cheesecake batter)
Separate dough into eight rectangles. Seal perforations.
(Only 4 are shown here)Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar.
Roll up from long side; pinch edges to seal.
Holding one end, loosely coil each.
Now you want to get in there with your fingers and spread out the dough some to make room for the filling.
Just pull and stretch and make a nice dent in the middle.
Place on cookie sheet that has been sprayed with nonstick spray.
Top each coil with about 2 tablespoons of cream cheese filling.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
Cook's Note: If you don't need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week.
Makes 8 danishes
http://www.thecountrycook.net
Ingredients:
For the danishes:
2 tubes Crescent Rolls
1 (8 oz.) package cream cheese (softened)
¼ cup granulated white sugar
1 tsp. vanilla extract
2 tbsp. butter (melted) Watch Now
8 tbsp. light brown sugar
Glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
4 tsp. milk
Directions:
Preheat oven to 350 degrees (F)
In a medium bowl, combine softened cream cheese with white sugar and vanilla extract.
Mixture should be creamy and smooth when finished (like cheesecake batter)
Separate dough into eight rectangles. Seal perforations.
(Only 4 are shown here)Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar.
Roll up from long side; pinch edges to seal.
Holding one end, loosely coil each.
Now you want to get in there with your fingers and spread out the dough some to make room for the filling.
Just pull and stretch and make a nice dent in the middle.
Place on cookie sheet that has been sprayed with nonstick spray.
Top each coil with about 2 tablespoons of cream cheese filling.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
Cook's Note: If you don't need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week.
Makes 8 danishes
http://www.thecountrycook.net
Best Fluffy, Flakey, Buttery Biscuits Ever
Ingredients:
2 cups plain flour – sifted
3½ tsp baking powder
½ teaspoon salt
½ teaspoon cream of tartar
1 tablespoon honey
(1/2 cup) cold butter cut into ½ inch cubes
⅔ cup milk
Instructions:
Preheat oven to 450F
Place dry ingredients in a food processor and whiz to combine.
Add butter and pulse til the butter looks like peas.
Dump into a mixing bowl and add the milk and honey and stir until it comes together.
Place on a lightly floured surface (I use a silicone mat because it’s easy to clean) and knead several times to work the gluten.
Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.
You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.
If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
I used a knife and cut them square and had no leftovers.e biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
Bake for 10 minutes or until golden brown.
I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.
http://www.orgasmicchef.com/bread/best-fluffy-flakey-buttery-biscuits-ever/
Ingredients:
2 cups plain flour – sifted
3½ tsp baking powder
½ teaspoon salt
½ teaspoon cream of tartar
1 tablespoon honey
(1/2 cup) cold butter cut into ½ inch cubes
⅔ cup milk
Instructions:
Preheat oven to 450F
Place dry ingredients in a food processor and whiz to combine.
Add butter and pulse til the butter looks like peas.
Dump into a mixing bowl and add the milk and honey and stir until it comes together.
Place on a lightly floured surface (I use a silicone mat because it’s easy to clean) and knead several times to work the gluten.
Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.
You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.
If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
I used a knife and cut them square and had no leftovers.e biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
Bake for 10 minutes or until golden brown.
I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.
http://www.orgasmicchef.com/bread/best-fluffy-flakey-buttery-biscuits-ever/
Fluffy Breakfast Biscuits
Yields approximately 16 (2 inch) biscuits
Ingredients:
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cut into pieces
1 1/4 cup milk, cold
2 tablespoons butter, melted
Directions:
Preheat oven to 450 degrees (F). In a large bowl whisk the flour, baking powder and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas. Add the 1 1/4 cup milk all at once and mix with a rubber spatula or wooden spoon just until combined.
Knead the dough in the bowl 2 or 3 times, folding the dough over itself, just into a rough ball and then transfer to a lightly floured surface, cover with plastic wrap or parchment paper, and roll or pat out to 1/2 inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Make sure to push the cutter straight down and pull back up without twisting so that the biscuits will rise evenly. Place the rounds on a baking sheet and brush with melted butter. (You can re-roll the scraps once, any more than that and you risk kneading the dough too much and you’ll end up with tough biscuits) Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.
*Step by step instructions below
http://thepurplespoon.wordpress.com/2012/01/18/fluffy-breakfast-biscuits/
Yields approximately 16 (2 inch) biscuits
Ingredients:
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, cold and cut into pieces
1 1/4 cup milk, cold
2 tablespoons butter, melted
Directions:
Preheat oven to 450 degrees (F). In a large bowl whisk the flour, baking powder and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas. Add the 1 1/4 cup milk all at once and mix with a rubber spatula or wooden spoon just until combined.
Knead the dough in the bowl 2 or 3 times, folding the dough over itself, just into a rough ball and then transfer to a lightly floured surface, cover with plastic wrap or parchment paper, and roll or pat out to 1/2 inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Make sure to push the cutter straight down and pull back up without twisting so that the biscuits will rise evenly. Place the rounds on a baking sheet and brush with melted butter. (You can re-roll the scraps once, any more than that and you risk kneading the dough too much and you’ll end up with tough biscuits) Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.
*Step by step instructions below
http://thepurplespoon.wordpress.com/2012/01/18/fluffy-breakfast-biscuits/
Cracker Barrel Biscuits
Ingredients:
Yield: 10
biscuits
2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing
Directions:
Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2" rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.
<a href="http://www.food.com/recipe/cracker-barrel-old-country-store-biscuits-95314?oc=linkback">http://www.food.com/recipe/cracker-barrel-old-country-store-biscuits-95314?oc=linkback</a>
Cinnamon Coffee Cake Bread
INGREDIENTS
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter at room temperature
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside.
Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside.
In a bowl cream the butter and sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour.
Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.
http://www.tastebook.com/recipes
INGREDIENTS
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter at room temperature
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside.
Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside.
In a bowl cream the butter and sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour.
Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.
http://www.tastebook.com/recipes
Cinnamon Swirl Loaf
Ingredients:
Cinnamon Swirl
1/3 cup sugar
2 teaspoons ground cinnamon
Batter
1-3/4 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
Assembly
2 tablespoons unsalted butter, melted
Directions:
Preheat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan. Set aside.
To make cinnamon swirl: Combine sugar and cinnamon in a small bowl. Set aside.
To make batter: Sift flour, baking powder, baking soda and salt into a small bowl. Set aside. Cream butter until light in bowl of an electric mixer on high speed. Gradually add sugar and continue beating until mixture is very light and fluffy. With mixer set to medium speed, add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer set on low speed, alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Beat only until combined.
To assemble: Spoon half of batter into prepared pan. Sprinkle with half of cinnamon sugar mixture. Repeat with remaining batter and cinnamon sugar. Drizzle butter over top. To form swirl, cut through batter with a knife several times.
To bake: Bake until a skewer inserted in center comes out clean, about 1 hour. Let pan cool on a wire rack for 15 minutes. Loosen sides from pan and carefully invert onto a rack and gently flip to turn right-side up again. Cool completely before serving. Yield: 1 loaf.
http://oneperfectbite.blogspot.com
Ingredients:
Cinnamon Swirl
1/3 cup sugar
2 teaspoons ground cinnamon
Batter
1-3/4 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
Assembly
2 tablespoons unsalted butter, melted
Directions:
Preheat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan. Set aside.
To make cinnamon swirl: Combine sugar and cinnamon in a small bowl. Set aside.
To make batter: Sift flour, baking powder, baking soda and salt into a small bowl. Set aside. Cream butter until light in bowl of an electric mixer on high speed. Gradually add sugar and continue beating until mixture is very light and fluffy. With mixer set to medium speed, add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer set on low speed, alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Beat only until combined.
To assemble: Spoon half of batter into prepared pan. Sprinkle with half of cinnamon sugar mixture. Repeat with remaining batter and cinnamon sugar. Drizzle butter over top. To form swirl, cut through batter with a knife several times.
To bake: Bake until a skewer inserted in center comes out clean, about 1 hour. Let pan cool on a wire rack for 15 minutes. Loosen sides from pan and carefully invert onto a rack and gently flip to turn right-side up again. Cool completely before serving. Yield: 1 loaf.
http://oneperfectbite.blogspot.com
Crockpot Pumpkin Bread
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 4-6
Ingredients:
1/2 cup of oil
1/2 cup of sugar
1/2 cup of packed brown sugar
2 eggs (beaten)
1 can of pumpkin (2 cups)
1 1/2 cup of flour (sifted)
1/4 tsp. of salt
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1 tsp. of baking soda
Instructions:
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
Now add two cups of water to your crockpot and place the pan into the crock pot.
Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from
becoming mushy.
Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
http://www.letsgetcrockin.com
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 4-6
Ingredients:
1/2 cup of oil
1/2 cup of sugar
1/2 cup of packed brown sugar
2 eggs (beaten)
1 can of pumpkin (2 cups)
1 1/2 cup of flour (sifted)
1/4 tsp. of salt
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1 tsp. of baking soda
Instructions:
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
Now add two cups of water to your crockpot and place the pan into the crock pot.
Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from
becoming mushy.
Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
http://www.letsgetcrockin.com
Amish Cinnamon Bread
Super easy sweet bread. This no kneading, just mix it up and bake it bread. Makes a wonderful dessert or even quick breakfast.
Makes 2 loaves
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Grease two 9x5 loaf pans. Set aside until needed.
Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well.
Put 1/4 of batter in each greased loaf pan.
Mix in separate bow the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350 degrees in a preheated oven for 45-50 minutes or until toothpick tester comes clean.
Cool in pan for 20 minutes before removing from pan.
Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.
Super easy sweet bread. This no kneading, just mix it up and bake it bread. Makes a wonderful dessert or even quick breakfast.
Makes 2 loaves
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Grease two 9x5 loaf pans. Set aside until needed.
Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well.
Put 1/4 of batter in each greased loaf pan.
Mix in separate bow the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350 degrees in a preheated oven for 45-50 minutes or until toothpick tester comes clean.
Cool in pan for 20 minutes before removing from pan.
Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.
THE BAREFOOT CONTESSA'S PUFF
PASTRY STICKY BUNS
12 tablespoons unsalted butter, at room temperature
1/3 cup dark brown sugar, lightly packed
1/2 cup pecans, chopped
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl, combine the 12 tablespoons butter and 1/3 cup brown sugar and mix using a mixer until well incorporated. Place 1 heaping tablespoon of the mixture in each muffin cup. Sprinkle the pecans evenly over the sugar mixture in each muffin cup.
Unfold 1 sheet of puff pastry on a lightly floured surface. Make sure the long ends are at the top and bottom of the work surface. Brush the pastry with the melted butter. Sprinkle 1/3 cup of brown sugar, 1 1/2 tsp cinnamon and 1/2 cup of raisins over the puff pastry. Leave a small 1 inch border around the edges. I made 6 sticky buns with raisins and 6 with pecans. I used about 1/3 cup pecans and sprinkled them over the pastry just like the raisins.
Starting with the end nearest you, roll the pastry up snugly like a jelly roll and end by placing the roll seam side down on the floured surface.
Cut off about 1/2 inch from each end.
Slice the roll in half. Then slice each half into 3 pieces.
Place each piece, spiral side up, in 6 of the muffin cups. Gently press the spirals in the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 25~ 30 minutes, until the sticky buns are golden brown and bubbly on top. Make sure they do not feel too soft or underdone. The sticky buns are extremely HOT, so be careful! Cool in the pan for 5 minutes only, scoop out each sticky bun with a spoon and invert on a baking sheet lined with parchment paper. Scoop out any pecans and caramel sauce and drizzle over each sticky bun.
http://www.stonegableblog.com
PASTRY STICKY BUNS
12 tablespoons unsalted butter, at room temperature
1/3 cup dark brown sugar, lightly packed
1/2 cup pecans, chopped
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl, combine the 12 tablespoons butter and 1/3 cup brown sugar and mix using a mixer until well incorporated. Place 1 heaping tablespoon of the mixture in each muffin cup. Sprinkle the pecans evenly over the sugar mixture in each muffin cup.
Unfold 1 sheet of puff pastry on a lightly floured surface. Make sure the long ends are at the top and bottom of the work surface. Brush the pastry with the melted butter. Sprinkle 1/3 cup of brown sugar, 1 1/2 tsp cinnamon and 1/2 cup of raisins over the puff pastry. Leave a small 1 inch border around the edges. I made 6 sticky buns with raisins and 6 with pecans. I used about 1/3 cup pecans and sprinkled them over the pastry just like the raisins.
Starting with the end nearest you, roll the pastry up snugly like a jelly roll and end by placing the roll seam side down on the floured surface.
Cut off about 1/2 inch from each end.
Slice the roll in half. Then slice each half into 3 pieces.
Place each piece, spiral side up, in 6 of the muffin cups. Gently press the spirals in the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 25~ 30 minutes, until the sticky buns are golden brown and bubbly on top. Make sure they do not feel too soft or underdone. The sticky buns are extremely HOT, so be careful! Cool in the pan for 5 minutes only, scoop out each sticky bun with a spoon and invert on a baking sheet lined with parchment paper. Scoop out any pecans and caramel sauce and drizzle over each sticky bun.
http://www.stonegableblog.com
Mom’s Cinnamon Rolls
Ingredients:
1/2 c. very warm water
1 T. sugar
2 T. yeast
1/2 c. melted butter
2 eggs
2 t. salt
1/2 c. sugar
1 1/2 c. warm milk
5 1/2 c. flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)
butter
brown sugar
sugar
cinnamon
Icing:
butter
vanilla
milk
powdered sugar
Directions:
Combine water, 1 T. sugar and yeast. Set aside for 5 minutes to activate.
Mix 1/2 c. sugar, melted butter, eggs, and salt. Add yeast mixture.
Stir in warm milk.
Add 5 cups flour, 1-2 cups at a time.
Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
Let rise until double in a clean, oiled bowl.
Punch down risen dough. Separate into two pieces.
Roll out dough in a large rectangle. Spread with softened butter. Sprinkle liberally with brown sugar, white sugar, and cinnamon.
Roll dough. Floss dough into about 12 (1-inch) rolls. Place in 9×13 pan. Let rise until double. **
Bake at 350° for 20-22 minutes.
Spread icing while hot.
For icing, melt butter (about 2 T.). Add 1 tsp. vanilla and 2 T. milk. Sift powdered sugar into mixture and stir well. I never measure this. You can absolutely use more of any ingredient.
**Flossing -
A quick tip for making pretty cinnamon rolls: don’t slice them, floss them! Using unflavored waxed dental floss, slide the floss under the rolls. Bring the ends of the floss up, cross and pull.
**If freezing, place pan of flossed rolls in freezer until frozen and then place in ziploc gallon bags. When you want fresh rolls, place on greased pan, let rise and bake at 350 for 20 - 22 minutes.
http://whatscookingamerica.net
Ingredients:
1/2 c. very warm water
1 T. sugar
2 T. yeast
1/2 c. melted butter
2 eggs
2 t. salt
1/2 c. sugar
1 1/2 c. warm milk
5 1/2 c. flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)
butter
brown sugar
sugar
cinnamon
Icing:
butter
vanilla
milk
powdered sugar
Directions:
Combine water, 1 T. sugar and yeast. Set aside for 5 minutes to activate.
Mix 1/2 c. sugar, melted butter, eggs, and salt. Add yeast mixture.
Stir in warm milk.
Add 5 cups flour, 1-2 cups at a time.
Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
Let rise until double in a clean, oiled bowl.
Punch down risen dough. Separate into two pieces.
Roll out dough in a large rectangle. Spread with softened butter. Sprinkle liberally with brown sugar, white sugar, and cinnamon.
Roll dough. Floss dough into about 12 (1-inch) rolls. Place in 9×13 pan. Let rise until double. **
Bake at 350° for 20-22 minutes.
Spread icing while hot.
For icing, melt butter (about 2 T.). Add 1 tsp. vanilla and 2 T. milk. Sift powdered sugar into mixture and stir well. I never measure this. You can absolutely use more of any ingredient.
**Flossing -
A quick tip for making pretty cinnamon rolls: don’t slice them, floss them! Using unflavored waxed dental floss, slide the floss under the rolls. Bring the ends of the floss up, cross and pull.
**If freezing, place pan of flossed rolls in freezer until frozen and then place in ziploc gallon bags. When you want fresh rolls, place on greased pan, let rise and bake at 350 for 20 - 22 minutes.
http://whatscookingamerica.net
Pumpkin Cinnamon Rolls with Caramel Frosting
Ingredients:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
CARAMEL FROSTING:
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar
Instructions:
In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
For the Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
http://www.the-girl-who-ate-everything.com
Ingredients:
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
CARAMEL FROSTING:
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar
Instructions:
In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
For the Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
http://www.the-girl-who-ate-everything.com
Cinnabon Cinnamon Rolls
Ingredients:
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
***Use dental floss for slicing
http://www.food.com/recipe/cinnabon-cinnamon-rolls
Ingredients:
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
***Use dental floss for slicing
http://www.food.com/recipe/cinnabon-cinnamon-rolls
Cinnamon Buns
Ingredients:
Cinnamon Buns:
Nonstick oil spray
1 cup yeast starter
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour (recommended: Pillsbury)
Filling:
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Glaze/Icing:
4 cups 10x powdered sugar
3/4 cup half-and-half
Directions:
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
Cook's Note: If the dough mix is too loose, add more flour.
Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
To keep the starter alive...stir every couple of days and add all of the above (except the yeast weekly.
http://www.foodnetwork.com/recipes/cinnamon-buns
Ingredients:
Cinnamon Buns:
Nonstick oil spray
1 cup yeast starter
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour (recommended: Pillsbury)
Filling:
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Glaze/Icing:
4 cups 10x powdered sugar
3/4 cup half-and-half
Directions:
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
Cook's Note: If the dough mix is too loose, add more flour.
Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
To keep the starter alive...stir every couple of days and add all of the above (except the yeast weekly.
http://www.foodnetwork.com/recipes/cinnamon-buns
Cinnamon Twists
Ingredients:
Peanut oil, for frying
Cinnamon Bun Dough, see recipe
Skewers
Powdered sugar, for topping
Directions:
Preheat fryer, or heat oil in large pot to 350 degree F.
Cut long 1-inch strips from cinnamon bun dough. Wrap dough around skewers. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.
Sprinkle with powdered sugar.
www.foodnetwork.com/recipes/paula-deen/fried-cinnamon-sticks
Ingredients:
Peanut oil, for frying
Cinnamon Bun Dough, see recipe
Skewers
Powdered sugar, for topping
Directions:
Preheat fryer, or heat oil in large pot to 350 degree F.
Cut long 1-inch strips from cinnamon bun dough. Wrap dough around skewers. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.
Sprinkle with powdered sugar.
www.foodnetwork.com/recipes/paula-deen/fried-cinnamon-sticks
Simple Cream Cheese Danish
Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice
Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Preheat the oven to 350.
Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough).
Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream.
Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.)
Bake for 15 - 20 minutes.
While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Voila! Cream cheese danish without leaving the house or breaking a sweat.
http://foodlushblog.com
Ingredients:
2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice
Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter
Preheat the oven to 350.
Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough).
Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream.
Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.)
Bake for 15 - 20 minutes.
While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Voila! Cream cheese danish without leaving the house or breaking a sweat.
http://foodlushblog.com
PUMPKIN MUFFINS
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350°F degrees.Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean.
www.cooks.com
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350°F degrees.Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean.
www.cooks.com
Orange Muffins
Yield: about 2 dozen muffins
Ingredients:
For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange
For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest
Directions:
Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.
http://annies-eats.com
Yield: about 2 dozen muffins
Ingredients:
For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange
For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest
Directions:
Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.
To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.
http://annies-eats.com
Lemon-Blueberry Yogurt Loaf
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze
In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff.
Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
More recipes www.sweetpeaskitchen.com
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze
In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff.
Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
More recipes www.sweetpeaskitchen.com
Chocolate Zucchini Bread
Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 cup walnuts (chopped)
1/2 cup chocolate chips
Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cocoa powder and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and chocolate chips.
5. Pour the batter into a greased 5X9 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
http://closetcooking.com
Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 cup walnuts (chopped)
1/2 cup chocolate chips
Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cocoa powder and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and chocolate chips.
5. Pour the batter into a greased 5X9 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
http://closetcooking.com
7 UP Biscuits
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter. Since the batter will be very wet, you can just lay the dough onto the melted butter and pat it out. Cut into biscuits after baked.
Bake 12-15 minutes or until golden brown.
http://monstermama.blogspot.com
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter. Since the batter will be very wet, you can just lay the dough onto the melted butter and pat it out. Cut into biscuits after baked.
Bake 12-15 minutes or until golden brown.
http://monstermama.blogspot.com
Cheddar Bay Biscuits
2 cups Bisquick mix
1/2 tsp. Garlic Powder
1 1/2 cups Shredded Cheddar Cheese
2/3 cup Milk
2 Tbsp. Butter
1 tsp. Dried Parsley
1 tsp. Garlic Salt
Preheat oven to 400
Line cookie sheet with parchment paper or a silicone mat.
Combine Bisquick, garlic powder, and cheese in a medium bowl.
Stir in milk until just combined. Drop spoonfuls (I use a small ice cream scoop) onto cookie sheet and bake for 10 minutes.
Meanwhile, melt the butter. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes or until golden brown.
http://penniesonaplatter.com
2 cups Bisquick mix
1/2 tsp. Garlic Powder
1 1/2 cups Shredded Cheddar Cheese
2/3 cup Milk
2 Tbsp. Butter
1 tsp. Dried Parsley
1 tsp. Garlic Salt
Preheat oven to 400
Line cookie sheet with parchment paper or a silicone mat.
Combine Bisquick, garlic powder, and cheese in a medium bowl.
Stir in milk until just combined. Drop spoonfuls (I use a small ice cream scoop) onto cookie sheet and bake for 10 minutes.
Meanwhile, melt the butter. Stir in parsley and garlic salt. When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits. Bake for an additional 5 minutes or until golden brown.
http://penniesonaplatter.com
Lighter Version
INGREDIENTS:
GARLIC OIL:
1/4 cup olive oil
2 cloves garlic, crushed
BISCUITS:
5 cups biscuit mix
2 cups low-fat 1-percent milk
1/2 cup reduced-fat shreddedCheddar
1/2 cup shredded Monterey Jack cheese
Nonstick cooking spray, for greasing
DIRECTIONS:
Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray .For the garlic oil: Heat the oil in a small saucepan over medium-low heat. Add the garlic and saute until browned, 2 to 3 minutes. Remove from the heat and let cool
For the biscuits: Pour the biscuit mix into a large bowl and gradually mix in the milk. Stir together until desired consistency is reached, add then stir in the cheeses. Scoop the batter with an ice-cream scoop and drop onto the prepared baking sheet. Brush each biscuit with 1 teaspoon of the garlic oil. Bake for 10 minutes, and then brush with the garlic oil again before serving.
http://www.cookingchanneltv.com/recipes/the-sons-cheese-biscuits.html
INGREDIENTS:
GARLIC OIL:
1/4 cup olive oil
2 cloves garlic, crushed
BISCUITS:
5 cups biscuit mix
2 cups low-fat 1-percent milk
1/2 cup reduced-fat shreddedCheddar
1/2 cup shredded Monterey Jack cheese
Nonstick cooking spray, for greasing
DIRECTIONS:
Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray .For the garlic oil: Heat the oil in a small saucepan over medium-low heat. Add the garlic and saute until browned, 2 to 3 minutes. Remove from the heat and let cool
For the biscuits: Pour the biscuit mix into a large bowl and gradually mix in the milk. Stir together until desired consistency is reached, add then stir in the cheeses. Scoop the batter with an ice-cream scoop and drop onto the prepared baking sheet. Brush each biscuit with 1 teaspoon of the garlic oil. Bake for 10 minutes, and then brush with the garlic oil again before serving.
http://www.cookingchanneltv.com/recipes/the-sons-cheese-biscuits.html
Cracker Barrel Old Country Store Biscuits
Ingredients:
Yield: 10 biscuits
2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing
Directions:
Preheat oven to 450
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Place close together on an ungreased baking sheet. 9 Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.
www.food.com/recipe/cracker-barrel-old-country-store-biscuits
Ingredients:
Yield: 10 biscuits
2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing
Directions:
Preheat oven to 450
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Place close together on an ungreased baking sheet. 9 Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.
www.food.com/recipe/cracker-barrel-old-country-store-biscuits