Cinnamon Rolls

Last year I wanted to get good at making cinnamon rolls.  My mom made really, really good ones growing up and I have a lot of friends who make really good ones.  I was talking to my friend Linda and she brought me a pen and paper and said, here write this down.  From memory just rattled this recipe off to me.  She has been making them a long time.  So I wrote it down and this is my favorite recipe.  I use it for dinner rolls and cinnamon rolls.  I think I better get it on something a little more substantial than that piece of paper.

Scald 1 1/2 cups milk



In my favorite green tupperware bowl (I love it) mix 1/2 cup sugar, 1/4 cup oil and 2 tsp. salt.  Pour scalded milk over and get to room temperature.

Add 3 cups flour and mix until smooth

1/2 cup luke warm water and 2 packages rapid rise yeast and sprinkle with sugar.  Proof (or watch until it bubbles or foams and then you know your yeast is good).

Add 2 1/2 cups flour and 1 beaten egg and mix really good.  Put on floured surface and knead until satiny.  Grease bowl and put dough in.  Cover and let rise until double.

 Sorry about the blurr.  It was the only picture I took at this stage.  Roll out dough and cover with butter, brown sugar, and cinnamon.  Roll into log and cut into rolls.   Put in greased dish.  Cover and let rise again.

Bake at 350 degrees for 20 - 25 minutes.  Ice with favorite icing.



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*Note:  I used half the dough for cinnamon rolls, and half the dough for dinner rolls.  Depending on size of the rolls you want, a batch of dough will make at least 24 regular size rolls.

Favorite Doughnuts - Vintage Recipe

This is a handwritten copy of the recipe.  I would guess it is close to 80 years old or older.  I have a copy of it mod podged on this great wooden frame box and keep it hanging in the kitchen.  Thanks for hosting this vintage recipe party.  I'm excited to be a part of it.

Recipe as written:  Favorite Doughnuts

Beat thoroughly:
4 egg yolks (2 whole eggs)

Beat in:
1 cup sugar
2 tbls. soft shortening

Stir in:
3/4 cup thick buttermilk or sour milk
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Turn onto lightly flour board.  Knead 5 or 6 times.  Roll out 1/3 inch thick.  Let rest 20 minutes.  Cut with doughnut cutter.  Fry in hot fat until brown.  Serve plain, sugared or glazed. 

http://joyofdesserts.blogspot.com/2009/03/vintage-recipe-thursday-homepage.html

Lanell

Melt in your mouth Pecan Rolls

I really do like to bake from scratch, but I also like to find good semi-homemade recipes.  Using refrigerated Crescent rolls, help speed up the process with this recipe and you still get great results.  These melt in your mouth pecan rolls do exactly what they say. They melt in your mouth.  Full of my two favorite things.....Butter and Brown Sugar.  Wow!

1/2 cup packed brown sugar
1/2 cup butter softened
1/4 cup corn syrup
2 tubes refrigerated crescent rolls
2/3 cup chopped pecans
1/4 cup sugar
1 tsp. ground cinnamon

In a small bowl, combine brown sugar, butter and corn syrup.  Spread in two greased 8 inch square baking pans; set aside. 

Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations.  Combine pecans, sugar and cinnamon; sprinkle over dough.  Roll up, jelly roll style, starting with a long side; seal edge.  Cut each roll into 16 slices.  Place cut side down in prepared pans.  Bake at 375 degrees for 13-17 minutes or until golden brown.  Cool in pans for 1 minutes before inverting onto serving plates.

*Note:  Today I used one 10" pie pan.  I cut mine bigger and only got 8 per tube.  If you follow the directions, these make bite size rolls and you should get a total of 32.  I got a total of 16.

Graham Cracker Pancakes

This is a beautiful blog with some delicious recipes.  This sounds so good.  All my favorite ingredients with brown sugar, butter, and graham crackers.  I'm a breakfast nut, so these are right up my ally.  Of Course I won't eat these without my Buttermilk Syrup.

http://alittlezaftig.com/?p=4459

Graham Cracker Pancakes
Yield: ten five-inch diameter pancakes
Ingredients:

1 c. all purpose flour (I prefer King Arthur.)
1 generous c. finely crushed graham cracker crumbs (from 9 graham crackers)
1 T. baking powder
¼ c. brown sugar
a pinch of salt
½ t. freshly grated nutmeg
1 t. ground cinnamon
2 large eggs
1 ½ c. buttermilk
1 ¼ c. whole milk
¼ c. (½ stick) unsalted butter, melted
canola or other neutral oil for the griddle


Method:

• In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, brown sugar, salt, nutmeg, and cinnamon.

• In a small bowl, beat the eggs with a fork and stir in the buttermilk, milk, and melted butter.

• Stir the wet ingredients into the dry ingredients with a fork, mixing only until combined. There will be lumps in the batter. Do not overmix.

• Heat a griddle or large frying pan over medium heat. When it is hot, drizzle in a little oil. When the oil is hot, pour in ½ c. batter per pancake.

• Fry the pancakes until bubbles form across the top and the edges look dry.

Three Cheese baked Eggs with Roasted Peppers

3 medium red bell peppers
1/4 cup plus 2 tbls. flour
1 tsp. salt
3/4 tsp. baking powder
9 large eggs
3 tbls. unsalted butter, melted
1 1/2 cups grated extra sharp Cheddar
1 cup whole milk ricotta
1 cup grated Parmigiano-Reggiano
3 scallions, finely chopped (1/2 cups)

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10-12 minutes.  Or broil peppers, or use out of a jar.

When cool enough to handle, peel peppers, discarding stems and seeds and cut into 1/3 inch dice.

Preheat oven to 350 degrees.

Sift together flour, salt and baking powder into a small bowl.

Beat eggs in a large bowl with an electric mixer at medium high speed until doubled in volume, about 3 minutes.  Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.

Pour into a buttered 10 inch glass pie plate and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 35 minutes.  Let stand 5 minutes before serving.

Banana Crumb Muffins

Muffins
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb topping:
1/3 cup brown sugar
2 tbls. flour
1/8 tsp. cinnamon
1 tbls. butter

Preheat oven to 375 degrees.  Lightly grease 12 muffin cups or line with  muffin papers

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tbls. flour and cinnamon.  Cut in 1 tbls. butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Snickerdoodle Muffins

 

Muffins

2 c. flour

¾ tsp. baking soda

¾ tsp. cream of tartar

¼ tsp. salt

½ c. butter, melted

1 c. sugar

2 eggs

1 c. milk

1 tsp. vanilla

Topping

1 c. sugar

2 T. cinnamon

Preheat oven to 375 degrees.  Either butter a 12-cup muffin tin or use cupcake papers.

Mix the dry ingredients together in a bowl.  In another bowl, combine the melted butter, sugar, eggs, milk, and vanilla.  Stir until combined.  Pour this mixture into the dry ingredients and mix lightly with a fork.

Fill the muffin cups with batter.  Top each muffin with the cinnamon/sugar mixture.  It can be applied heavily.

Bake 15-20 minutes or until a toothpick comes out clean.

In case I haven't convinced you of how incredibly delectable these muffins are, here is just one more tantalizing picture:

http://oopsey-daisy.blogspot.com/2010/06/snickerdoodle-muffins.html

Strawberry Surfrider Smoothie (just like Jamba Juice)

We love Jamba Juice.  With my smart card, I can buy one get one free.  Great deal.  As you know they list the ingredients on the menu board.  I have played around with the measurements enough times that now we make our own at home.

12 oz. size
6 oz. frozen pink lemonade
1 scoop strawberries - eyeball it (probably about a cup)  If you use fresh add a little sugar to them first.
1/2 scoop frozen peaches - (probably about 1/2 cup)
1 ice cream scoop lime sherbet
1 large glass crushed ice


We eyeball it a lot and some of the kids like it more tart than the others so I add more lemonade or more sherbet depending on who is asking for one.  All of my strawberries are now used up and I anxiously wait for the fresh strawberry stands to begin selling fresh picked berries right from the fields around us. 

Healthy Oatmeal Pancake

What's this you ask?  Lanell has a recipe for something healthy?  No butter, no brown sugar?  That's right folks.  I do have to watch my girly figure.  This is one of my favorite things to eat in the morning because it fills me up and it just tastes good.  I like to make one large pancake vs. small ones.  Sometimes I can't eat the entire thing  (rare-but occasionally)

1/2 cup old fashioned oatmeal
1/4 cup low-fat cottage cheese (or tofu)
4 egg whites
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Process all the ingredients in a blender until smooth.

Spray a notstick skillet with cooking spray.  Add the batter and cook over medium heat until both sides are lightly browned.

I get out the big spatula for this puppy!

Top with low-sugar syrup of your choice.

Calories per serving:  288

Protein - 28 grams

Carbs - 32 grams

Fiber - 5 grams

Fat - 4 grams

Strawberry and Cream Muffins

This morning I wanted to use up some more of my strawberries.  I was so excited to try this great recipe at www.squirrelbakes.com/  for these delicious muffins.  The only thing I would do different is add more Cream Cheese filling.  I would double what the recipe calls for.  I also used my jumbo six shooter muffin pan which made them much larger.  The filling is so good I wanted more in the muffin..  If you have extra strawberries around this spring, try these muffins.  They are a great way to start the morning.

Streusel Topping
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp ground cinnamon
2 tbsp firm butter

Muffins
3/4 cup milk
1/4 vegetable oil
1 egg
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup strawberries, cut into small chunks

Filling (Next time I will double this)
4 ounces cream cheese, softened
1/3 cup sugar
1/2 egg (about 2 tbsp beaten)
1/4 tsp vanilla

Preheat oven to 400 degrees. Line muffin pan with baking cups or grease thoroughly. To prepare filling combine cream cheese, sugar, egg, and vanilla and mix till smooth. Set filling aside.

Combine flour, sugar, and cinnamon for streusel topping, then cut in butter using 2 forks or pastry cutter and combine till coarse crumbs. Set streusel topping aside.

Whisk together milk, oil, and egg for muffin mixture, then add in all flour, sugar, baking powder, and salt only till moistened. The mixture will be lumpy.

Spoon in one tablespoon of muffin mixture into each cup, then top with half of the strawberries, and a tablespoon of the cream cheese mixture.

Spoon remaining muffin mixture into each cup, top with remaining strawberries, and sprinkle streusel topping. Bake for 22-25 minutes. Let cool in pan for 5 minutes and serve warm.

The finished muffin.  They not only taste good, they look good too.

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Donut muffins

Here is a fantastic blogger.  Her recipes are amazing.  I've made these before and they are delicious.  They are different than my French Puffs because of the nutmeg I think.  I also altered the recipe a little and rolled mine in butter and then powder sugar and cinnamon mixed together.  

http://thebestmomontheblock.blogspot.com/

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Muffins That Taste Like Donuts

1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, lightly beaten
3/4 c. milk
1 tsp vanilla

Instructions:

1. Mix the flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.
2. In a separate bowl, mix together the oil, egg, milk and vanilla.
3. Add the wet mixture to the dry mixture, mixing only until incorporated.
4. Spoon into greased muffin tins and bake at 350˚F for 15-20 minutes.
5. Dip cooled muffins into melted butter then sugar and cinnamon, or sprinkle on powdered sugar.

Chocolate Gravy and Biscuits

Note:  The picture and gravy recipe are from Sprinkle Bakes.  The biscuit recipe is mine.



I needed something different to serve for brunch with my book club last year.  Our group had some really amazing and talented cooks.  Brunch was just as important as our book discussions.  When I came across this recipe, I knew I had never had something like this before and decided to give it a try.  I hope to make it again and post pictures.  I made mini biscuits using the top of a little drinking glass I had that was the perfect size.  I hope you give this a try for breakfast sometime.  I don't think you will be disappointed.

Cream Cheese Biscuits:

12 oz. cream cheese - softened

1 cup butter-softened

1 1/2 cup self rising flour

Combine above ingredients by hand or in food processor.  Divide mixture into 1/2 cup portions and refrigerate for at least 30 minutes.  Roll out one portion at a time to approximately 1/8" thickness.

Flour work surface and rolling pin.  Cut out bite size biscuits and place on ungreased baking sheet 1 inch apart.  Bake at 425 degrees until light brown. (10 - 12 minutes)

Chocolate Gravy:
4 tbsp unsweetened cocoa powder
2 tbsp flour
1 cup granulated sugar
1 1/2 cups whole milk
4 tbsp butter
1 tsp vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

http://www.sprinklebakes.com/2010/11/southern-biscuits-with-chocolate-gravy.html

Let cool slightly then transfer to a gravy boat. Serve warm over biscuits.

Bisquick Waffles

I needed to make waffles for a group of about 28 teenagers.  I tried this recipe and really, really liked it.  It is inexpensive to make and super easy. 

How easy is that?

2 cups Bisquick

1 1/2 cups club soda

1 egg

1/2 cup oil

Mix together all ingredients
Pour onto preheated waffle iron.

Serves 4

French Puffs

These are my son Dillon's favorite muffins.  He likes to take a bite, dip in butter then dip in sugar mixture and eat.  Dip, eat, dip eat.  I remember the fist time I ever had them was when I was a teenager at early morning bible study and our teacher brought them one day.  I loved them then, and I still love them today.

Muffin:

1 egg

3/4 cup milk

1/2 cup oil

2 cups flour

1/3 cup sugar

1 tbls. baking powder

1 tsp. salt

Beat egg, stir in milk and oil.  Stir in other ingredients until flour is moistened.  Fill greased muffin cups 2/3 full.  Bake at 400 degrees for 15 minutes. 

Topping:

1/2 cup butter, melted (in a seperate bowl)

1/2 cup sugar

1 tsp. cinnamon (combine in a seperate bowl)

When they are still warm, dip in butter and dip tops in cinnamon sugar mixture.

A delicious platter of goodness



Buttermilk Pancakes with Buttermilk Syrup

They really should put a warning on this syrup that says "Please Don't Drink".  I've been known to drink right from the ladle.

Pancakes:
1/4 cup oil
2 eggs
2 cups buttermilk
1 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Whip oil and eggs together and then add all other ingredients

Buttermilk Syrup: 
1/2 cup butter
1/2 cup buttermilk
1 tsp. Karo Syrup
1/2 tsp. baking soda
1 tsp. vanilla

Combine all ingredients except vanilla.  Bring to a boil and boil for five minutes.  Remove from heat and mix in vanilla.

Sweet and Spicy Bacon

Have you ever heard of this?  More importantly, have you ever tasted it?  Holy Cow!  When I was in bookclub, part of the fun was the breakfast.  One of the best cooks in the world, Bobette, made this when it was her turn.  It was sooooo good.  I had the recipe prior to tasting it, but had never made it.  It is worth it.  Spicy, sweet and salty all in one.  Bacon lovers, this takes it to a new level.

1 1/2 tbls. packed brown sugar
Rounded 1/4 tsp. cayenne
Rounded 1/4 tsp. black pepper
1 lb. thick cut bacon - 12 slices

Preheat oven to 350 degrees

Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in 1 layer on a large broiler pan and bake in middle of oven 20 minutes.  Turn slices over and sprinkle evenly with spiced sugar.  Continue baking until bacon is crisp and brown, 12-20 minutes more, then transper fo paper towels to drain.

Blueberry Buckle

I love Blueberries.  Especially in the summer.  This is a really easy coffee cake.  I like alot of topping - can't get enough crumbly topping.  Yum

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cups fresh blueberries

In a small mixing bowl, cream butter and sugar.  Beat in the egg.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in the blueberries.  Pour into greased 9 inch square baking pan.

Topping:
2/3 cup sugar
1/2 cup flour
1/2 tsp. cinnamon
1/3 cup cold butter

Combine sugar, flour and cinnamon in a bowl; cut in butter until crumbly.  Sprinkle over blueberry mixture.  Bake at 375 degrees for 40-45 minutes or until a toothpick inserted near the center comes out celan.  Cool on a wire rack.

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