Sunday, September 12, 2010
Cinnabon Cinnamon Rolls
This recipe came from Top Secret Recipes. We love it!
1 1/4 oz. package active dry yeast
1 c. warm milk
1/2 c. sugar
1/3 c. butter, melted
1 tsp. salt
4 c. flour
1 c. brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
8 T. (1 stick) butter, softened
1 1/2 c. powdered sugar
1/4 c. (2 oz.) cream cheese, softened
1/2 tsp. vanilla
1/8 tsp. salt
For the rolls, dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, butter, salt and eggs. Add flour, and mix well. Knead the dough into a large bowl, using your hands dusted lightly with flour. Pour 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. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees F.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top, roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10-15 minutes or until lightly brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing. Enjoy!
Tuesday, September 7, 2010
This recipe came from R.C. Bair, a lady that I grew up with that still bakes bread all the time. I'm not much of a bread baker but I should give it a try more often :) This recipe is easy and really good! I used fresh ground whole wheat flour but white flour works as well.
6 T. sugar
1 T. saf-instant yeast
6 T. shortening or softened margarine
7 cups flour
1 12 oz. can evaporated milk plus enough warm water to equal 5 cups liquid.
Measure the above ingredients into a mixer. Mix for several minutes, then add 1 T. salt and additional flour until dough pulls away from sides of the mixing bowl. (Approx. 4-7 more cups depending on flour and consistency). Let rise until double in size. Dive into 4 equal parts. Place in greased bread pans. Let rise again and then bake at 350 degrees for 40 minutes.
Thursday, September 2, 2010
It's that time of year again, fall is in the air and I've been dying to whip up some heart warming tummy pleasing soups. This one is a no fail recipe that's always 1st on my list when soup sounds like a good thing to fix my family for dinner.
We had some red potatoes in the garden that were smaller than a medium sized yukon gold so you may have to adjust the quantity of your potatoes depending on the size or variety.
3 cups chicken broth
1 cup chopped celery
1/2 cup finely chopped onion
1 tsp. salt
6 potatoes, peeled and diced
1/2 cup flour
1/2 cup butter
1 quart half & half milk
salt and pepper, to taste
Cook first 6 ingredients together for 10 minutes or until tender. In a glass measuring cup, melt butter in microwave and then stir in flour. Add flour/butter mixture to cooked potatoes. Stir until thick and bubbly. Quickly add half & half. Heat through but do not boil. Serve.
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