Our Favorite Vanilla Pudding Cinnamon Rolls

This is one of the most requested recipes I have . It is truly the best cinnamon roll recipe I have tried,  To print this recipe click here Print below. Enjoy !!

(Print ) 
Activate ... 1 1/2 TBSP yeast ½ Cup Water
Meanwhile add the following in the bowl of a mixer:
½ Cup Melted butter
1 Box ( 3.4 oz size )instant vanilla pudding
2 c Milk (scalded and cooled so it doesn’t cook the eggs )
2 Egg s
2 Tbsp Sugar
1 tsp Salt
6 C flour ( I add 1 cup of flour and then add the yeast and then continue adding the remaining flour)
Continue mixing until you have a soft dough place in an oiled bowl cover with saran wrap and let rise until doubled. Roll out in a large rectangle and fill with the butter/ cinnamon mixture.

  Fill with: 1/2 C Softened butter 1 1/2 C Brown sugar 3 tsp Cinnamon

 Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled.

Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased pans..
Let rise until doubled. Bake at 350 for 15 -20 minutes, until golden. Do not over bake.

   FROST with:
4 oz cream cheese (softened)
1/4 C butter (softened)
1 1/2 C confectioners sugar
1/2 tsp vanilla
1 1/2 tsp milk
SPREAD on very warm rolls.
They are best when eaten fresh, but have found that 10-15 seconds in the microwave rejuvenates them!

Buttery Sugar Glazed Doughnuts

Okay I must admit memories of homemade doughnuts are only those from a young women activity in high school the result was a sugary grease bomb. This recipe turned out perfectly and if you make sure your  oil is hot (350*-360*) before frying the doughnuts will not be greasy. The kids are ecstatic and kinda think I'm cool for venturing out in this arena. Next time we will experiment with a few different toppings. I chose to keep it simple today. :) I saw this recipe at Real Mom Kitchen she did hers heart shaped for Valentines day .


Buttery Sugar Glazed Doughnuts
makes 26 doughnuts and holes (Print This)

Yeast Doughnuts
1 cup warm milk
1/3 cup sugar
1 package instant yeast
2 large eggs, beaten
1 1/3 stick melted butter (not hot, just melted)
1 tablespoon Vanilla
4 cup All Purpose Flour
pinch of salt
Oil, for frying

Add sugar to the warm milk (around 110 degrees), and stir until the sugar is dissolved. Add the yeast, and allow to rest around 10 minutes.

Combine the eggs with the butter and vanilla in the bowl of a stand mixer. Mix on medium low speed with the dough hook until well combined. After the 10 minutes have passed on the yeast, add the mixture to the butter/egg combination, and mix for a few minutes. In a separate bowl, combine the flour and salt

Begin adding the flour, one half cup at a time, until it is all incorporated. Use a medium speed for this. Do not over knead, dough will be a bit sticky.

Remove dough from the mixer, and place in a greased bowl. Cover tightly and refrigerate for 4-5 hours, or overnight is you wish.

Roll out the dough to 1/3 to 1/5 inch thickness. Cut with a doughnut cutter (or biscuit cutter)

Place cut doughnuts on parchment, and allow to rise in a warm place until very airy and light.

Heat oil to 350/360, and drop doughnuts in one at a time. Cooking time will vary based on the heat of your oil, but 15 seconds per side worked for me. Remove from oil and pat with paper towels. Continue until all doughnuts are fried.

Dip in glaze. Allow to dry. Dip again, if desired. Serve and enjoy!

Doughnut Glaze
4 cups powdered sugar
3/4 teaspoon salt
2 teaspoons vanilla
2/3 cup milk

Stir all ingredients together until well combine

Multigrain Bread

When I saw this great recipe show up on Our Best Bites I knew I would be making it as soon as I had a chance to purchase the 7 grain cereal blend. I made this today and it was big hit in my house even with my picky 4 year old grandaughter. If you like making your own bread and want one that is perfect for sandwiches then look no further :)

Cooks Illistrated Multigrain Bread

printable version

1 1/4 c. 7-grain hot cereal mix (like Bob's Red Mill or Arrowhead Mills) **(I used 7 grain cereal from Winco's bulk section) 2 1/2 c.  boiling water 3 c. flour 1 1/2 c. whole wheat flour 4 tbsp honey 4 tbsp unsalted butter, melted and cooled slightly 2 1/2 tsp instant yeast 1 tbsp table salt 3/4 c unsalted pumpkin or sunflower seeds (I left these out) 1/2 c old-fashioned rolled oats or quick oats 1. Place cereal mix in bowl of mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl. 2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 c at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (add 2-3 tbsp flour if needed). Continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-qt capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes. 3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5 loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12×9 inch rectangle; cut dough in half crosswise. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. Bake until internal temperature registers 200 degrees, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours. 4. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Parker's Pumpkin Bread

My soon to be 11 year old son has been asking me to make pumpkin bread since school started. Kind of a strange request from him. Today he asked again and I finally felt in the mood to honor the request................He was quite excited as he announced that he was going to take his teacher a loaf since it was her favorite. With a smug look on his face he declared that he LOVES being the teachers pet........so there you have it a GREAT pumpkin bread recipe that makes superb muffins as well. I made large muffins and baked them for 30 minutes . My loaves take the full hour. Enjoy!!!

Parker's Pumpkin Bread

Printable Version

Ingredients:
3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
 
Directions In a large bowl, mix together ingredients in order given.
Divide mixture into 3 greased loaf pans.
Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Homemade Naan Bread

 

I was wanting to try something different for dinner today and settled on this great Naan Flatbread recipe. Like so many great recipes I have tried this came from Melanie at Mels Kitchen Cafe. This recipe you need to plan ahead for because of the 2 hour rise time ....but trust me it is well worth it. I made it into sandwiches that reminded me of Quizno's Sammies (only better). The best part is I used a grill and didn't turn my oven on ;)

Naan (Indian Flatbread)

(printable version)

*Makes about 12 pieces of naan

3-4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon active dry or instant yeast

1 1/2 cups milk

1 teaspoon sugar

3-4 tablespoons, melted butter

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface ) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan - you'll have to experiment with cooking times I cooked mine at 375* on a griddle and it took about 2 minutes.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

My new favorite White Bread recipe

This has become my favorite go to recipe for white bread. It makes delicious scones as well. Tonight we had Navajo Taco's so a made a batch of this tasty bread dough divided it onto thirds and made 2 loaves and a dozen scones. It was a perfect addition to our dinner.

White Bread

(printable Version)

Source: The Food Nanny Rescues Dinner Cookbook

Ingredients:

4 cups warm (105-115^o F) water

2 Tbls active dry yeast

1 Tbls salt

1/3 cup canola oil

1/3 cup honey or 2/3 cup sugar

10-12 cups all-purpose or bread flour

1.       Pour the water into a very large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast, salt, oil, honey, and 5 cups flour, and mix to combine. Gradually mix in an additional 5 cups flour, 1 cup at a time, until the dough is smooth. (Add still more flour, ¼ cup at a time, if necessary.)

2.       Knead by hand on a lightly floured surface, or with the dough hook on low for 12 minutes. Cover with a dish towel and let the dough rise until doubled in bulk, 30 to 45 minutes. Generously grease three 9 x 5-inch loaf pans and set aside. Note: My favorite loaf pans for bread baking are glass. Your bread will brown beautifully and look even better than what you can buy in a bakery!

3.       Punch down the dough, turn it out onto a lightly floured surface, and knead briefly to remove any air bubbles. Divide the dough in thirds, knead each section a few times, and shape into a loaf. Place the dough into the prepared pans. Cover with a dish towel and let rise 30 to 45 minutes. The dough is ready to bake when you press down slightly with your finger and the indentation remains.

4.       Meanwhile, preheat the oven to 350 degree3s. Bake the loaves for 30 minutes. Immediately remove from the pans and cool on a wire rack. To freeze loaves, place in resealable plastic freezer bags and store up to two months in the freezer.

Variation: To make cinnamon bread, roll out each section and sprinkle with cinnamon and sugar as desired. Sprinkle ½ teaspoon of water over the dough and roll lengthwise. Place in a greased bread pan. Let rise and bake as above.

 

Crescent Rolls /Crescent Cinnamon Rolls

 

We finally have neighbors!!! So today I made these great cinnamon crescent rolls to welcome them to the neighborhood. Alex delivered them hot and fresh at 9 am this morning.  The roll recipe itself makes fabulous dinner rolls that taste just as fresh the next day. Does this make you want to be my neighbor? There are a few lots left :).

Crescent Rolls ...........as seen at the changeable table

 

(Printable Version)

Ingredients:

2 Tbs yeast

1/4 cup + 1 Tbs warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

Abt 5-1/2 cups flour

2 tsp salt

Directions:

In a small bowl, combine the yeast and water.  Allow to stand about 10 minutes till it becomes foamy.

Meanwhile heat the milk in the microwave until hot, but not scalded.

In the bowl of your mixer - beat the eggs and sugar.

Stir canola oil into the warm milk, then add to the egg/sugar mixture in the mixing bowl.  (This prevents the milk from “cooking” the eggs)

Add the dissolved yeast, mixing well.

Now begin adding just enough flour that the dough begins pulling away from the sides of the mixing bowl.   Don’t over-flour.   (You may want to stop the mixer and clean down the sides occasionally with a spatula)

*Note:  At this point - I refrigerate the dough for convenience, to use later.

If you are refrigerating the dough first, knead on countertop till smooth.  Divide into three equal portions.  Knead each portion until it forms a perfectly smooth ball.  (This will make it very easy to roll each portion out into a circle to form the crescents)

Place balls of dough on a greased baking sheet, cover with plastic wrap and refrigerate for up to two days.

(If you want to use the dough immediately - cover it at this point, and allow it to rise until doubled)

When ready to form the crescents, remove from the refrigerator and roll each portion into a circle the size of a large dinner plate.

Using a pizza cutter, cut into eight sections as shown.

Roll from wide end toward the point. 

Form into crescent shapes, curving slightly towards the center.

Place point side down on greased baking sheets.  Three across, and eight down will fill your standard baking sheet with twenty four rolls.

For cinnamon rolls, prepare a mixture of brown sugar and cinnamon - mixing well.  Spread each circle of dough lightly with butter, then sprinkle with sugar/cinnamon mixture.  Roll as directed.

For regular dinner rolls - let rise until double.  Then bake at 400° for about 10-11 minutes, or until tops are golden brown.

For cinnamon crescents, let rise until double.  Then bake at 350° for about 15-20 minutes.  Drizzle hot rolls with powdered sugar glaze.  Serve immediately.

Cinnamon Pull apart bread

 

When I saw this recipe on Annie's Eats I knew I would be making it immediately ( okay it was 12 hours later).The kids are off on Spring Break and enjoyed this for Breakfast this morning. It is a great breakfast/brunch bread. Tastes alot like a cinnamon roll. You could drizzle icing but we thought it was perfect just they way it was. Enjoy!

Cinnamon Sugar Pull-Apart Bread

(Printable Version)

Yield: one 9 x 5" loaf

Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp.  nutmeg

Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.  

Transfer the dough to a lightly floured work surface and gently deflate.  Roll into a ball, cover with a clean towel and let rest for 5 minutes.  Roll the dough out into an approximately 12 x 20-inch rectangle.  Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)  

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  Stack the strips on top of each other and again cut again into 6 equal slices.  Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.  

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.  

45 Minute Bread Sticks

If you are looking for a great breadstick recipe and are a little short on time just start this dough and continue to prep your dinner. Start to finish these light and tasty breadsticks are finished in 45 minutes.

This recipe will be used often in our home. I found this great recipe here.

Quick and Easy Breadsticks

(Printable Version)

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or seasoning of choice)

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

Banana Roll

 

Do you ever grow tired of making banana bread with your "Ripe" bananas? If so then you must try this recipe.

I found it at a recipe blog called Pinch my Salt. She simply omitted the spices and pumpkin from a pumpkin roll recipe and added BANANA'S!!!! Genius in my opinion. This is a great recipe when you have extra bananas lying around. I added 1 tsp of cinnamon to the cream cheese mixture YUMMY!!

Banana Roll
(PRINTABLE VERSION)
Cake:
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 eggs
1 C sugar
2/3 C. mashed banana (2 medium bananas)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted ( I added 1 tsp of cinnamon )
6 T. butter, softened
1 t. vanilla extract
1/4 C. powdered sugar (optional)
1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda.
3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.
4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).
7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Whole Wheat Bread

I came across this whole wheat bread recipe and have made it twice this week. It is similar to my mom's recipe but uses dough enhancer and wheat gluten that extends the life of the bread and makes it  lighter and not crumbly. We enjoyed this version. Thanks Jaimie.

Whole Wheat Bread 

 Printable Version 

As seen at Jaime cooks it up
Yield: 5 loaves
Time: 1 1/2 hours
6 C hot water
2/3 C sugar (or honey)
2 T salt
2/3 C oil
2 T dough enhancer
5  heaping T  vital wheat gluten  (wheat gluten and dough enhancer can be purchased at most Walmart stores. It's usually found on their new Food Storage Isle) I order mine off King Arthur's Website
3 heaping T  yeast (I use active dry if you use instant yeast you only need 3 T)
12-15 C freshly ground wheat flour (approx. 10 C wheat kernels)

1. Grind up your wheat.
2. While the wheat is grinding away put the first six ingredients into your mixer. Make sure the water is hot.
Dough enhancer and wheat gluten used to be difficult to find, but now most grocery stores carry them. I have even found them at Walmart recently on their food storage isle. If you are not planning to go through them very quickly I would store them in the freezer.
3. After the wheat is ground add 3 cups of the ground flour into your mixer and let it mix on low for 1 minute.
4. Add the yeast.
5. Keep adding the flour one cup at a time until the dough scrapes the edges of the mixer clean.
6. Mix on high for 10 minutes.
7. Let the dough rest in the bowl for 5 minutes.
8. Spray 5 medium sized loaf pans with cooking spray.
9. Separate the dough into 5 equal parts and place in the pan. Pick each loaf up and smack it to get the air bubbles out.
10.place it back in the pan.
11. Put in a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the edge of the pans.
12. Turn oven up to 350 degrees, leave the loaves in while the oven temperature rises. Bake for 25 minutes. (The 25 minutes includes the time it it takes for the temperature to rise)
13. Let the loaves cool on a wire rack. After about 5 minutes you can slice into a loaf for that first wonderful slice of hot bread from the oven.  I  slice and store the remaining loaves in freezer.

Grandma's Orange Rolls

I came across this version of Orange Rolls in an old family History book . It was fabulous !!

Orange Rolls

(printable version)

2 packages dry yeast (4 1/2 tsp.)

1/2 cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes.

1 cup scalded milk

1/2 cup butter

 1/2 cup sugar

3 eggs, beaten

5 cup flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast mixture, eggs and 1 cup of flour. It will be a very loose "dough".

Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp. salt. Add to dough.

Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until dough doubles in size.

While the dough is rising, mix the Orange Filling.

ORANGE FILLING

1 cup butter, softened

1 1/2 cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle, 1/4 to 1/2 inch thick. 

Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut horizontally into 1" thick slices. Place in well-greased muffin tins. Let rise until rolls double.

Bake 10 minutes at 400. Makes 3-4 dozen rolls! 

 

I topped mine with a simple icing glaze and instead of vanilla I added orange juice. 

4tbls of melted butter , the juice and rind of 1 small orange and powdered sugar to get the consistency you desire .. Enjoy

Cinnamon Roll Pancakes

 

I found this great pancake recipe at the Idea Room. They are fantastic your family will love them. Make sure to double the recipe because they disappear quickly. We enjoyed ours topped with buttermilk syrup. They would be great drizzled with icing. Try these today !!!

Cinnamon Roll Pancakes:

(printable version)

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.

My kiddos enjoyed these with buttermilk syrup. My husband thought they were great plain.

If you would like to drizzle icing instead of syrup try this one:

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Buttermilk Syrup try this:

 Buttermilk Syrup

1/2 Cup butter
1 Cup Sugar
2/3 C. buttermilk
1 t. vanilla

1/2 t. baking soda.
Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla and baking soda.
Serve over pancakes.   Makes 2 cups of syrup.

Orange Rolls

When I saw this post from Melanie I knew I would be making them ... Fabulous is all I can say. They will definitely be a keeper in our home. ENJOY!!

Orange Sweet Rolls from My Kitchen Cafe

(PRINTABLE VERSION)

makes 12-14 rolls/twists

 Dough:

¾ cup buttermilk, warm (pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups flour

¼ cup sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

 Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

 Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter  and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

 Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan.  Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

 Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Amish White Bread

 I went  looking for a great 2 loaf white bread recipe and found this one . It was great addition to our Sunday meal.  It is easy to make and has a slightly sweet taste.

Amish White Bread  (printable version)

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour ( I used 5 )

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time.( This is important as the recipe called for 6 cups but I only ended up using 5 ). Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

French Bread

 I found this great french bread recipe and had to try it . I wanted to try out the new pans I purchased here...it turned out great. I brushed it with butter because I was feeding smaller children and wanted a softer crust. This recipe would be great for homemade french bread pizza and french toast.
Grandma’s French Bread
from The Sister’s Cafe
(Printable Version) 
2 ¼ c. warm water
2 T. sugar
2 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Banana Pancakes

I had just finished a great workout and was cooling down with a little "Jack Johnson" banana pancakes. I took a look at the ripe bananas on my counter and decided to make these today . These are extremely light and fluffy. A great way to use those ripe bananas.

Banana Pancakes

Printable Version

Ingredients:

1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 2 ripe bananas, mashed

Directions:

1.	Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.	Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Fluffy Sweet Cream Biscuits

 

I have made lots of biscuits in my day and they all require cutting the fat into the flour . This recipe is very different in that there is no use of shortening or butter in the dough. Todays recipe comes from Melanie at my kitchen cafe . 

This is the absolute perfect light and  fluffy biscuit that left the whole family wanting more. Because it was a new recipe I made a single batch. When I make them again , a double batch is definitely in order.

Cream Biscuits (Printable Version)
*Made about 10-12 biscuits

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the remaining butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

*To flash freeze, place the biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

**** I cut my biscuits in squares there is no need to re -roll and no waste