Cinnamon Rolls

Tangzhong

• 1/2 cup (113g) whole milk
• 3 tablespoons (23g) King Arthur Unbleached Bread Flour

Directions for the Tangzhong:

• Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
• Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
• Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

Dough

• 2/3 cup whole milk, cold
• 2 1/2 cups King Arthur Unbleached Bread Flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• 4 tablespoons unsalted butter, softened
• 1/2 package of vanilla instant pudding
• 1 egg
• 1 tsp vanilla

To Make the Dough:

• Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
• Mix on low speed of a stand mixer with the dough hook attachment, to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take 10 to 12 minutes on a medium-low speed of a mixer.
• Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
• Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

Filling:

• 1 tablespoon butter, melted
• 1/2 cup light brown sugar, packed
• 2 tablespoons King Arthur Unbleached Bread Flour
• 3 to 4 teaspoons cinnamon
• 3 to 4 teaspoons sugar
• 1/16 teaspoon (pinch) salt

• To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
• Lightly grease a baking sheet, or line it with parchment paper.

To assemble the rolls:

1. Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 
2. Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side. 
3. Starting with the filling-covered long side, roll the dough into a log.
4. Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 
5. Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
6. Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
7. About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
8. Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
9. Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.

Cinnamon Rolls

We are stuck inside today due to a snow storm.  We were warned last night so my husband and I went off to the store to make sure that I had plenty of goodies on hand so I could bake.  There is nothing more that warms the house when it smells like fresh baked goods.  Today I baked cinnamon rolls.  I absolutely LOVE this recipe.  I have played with it till I was happy with it. 

Ingredients: 

1/2 cup warm Water

2 Tbsp Sugar

1 pkg Yeast

1 cup Milk

1/4 cup melted Butter

1 Egg

4 cups Flour

1 package Instant Vanilla Pudding dry

2 tsp Gluten

1 1/2 tsp Salt

In a small glass bowl, combine yeast and warm water. Sprinkle with sugar to "feed" the yeast. Stir to combine and let sit for about 10 minutes. The yeast should become foamy and bubbly. This means it's active.

Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, add melted butter, milk, sugar, salt, egg and 2 cups of flour.

Mix on a medium speed to combine.

Add the yeast mixture and continue to mix, slowly adding the remaining 2 cups of flour. Mix for about 3 minutes, until a dough forms around the hook.

Remove dough to a lightly floured surface and knead by hand for about 5 minutes.

Form the dough into a ball and place in a well-greased bowl.

Cover the bowl with a damp towel, and set the bowl in a warm, dry place for 1 hour, or until the dough almost doubles in size.

Remove the dough from the bowl onto a floured work surface and punch it down, releasing the air bubbles.

Using a rolling pin, roll the dough into a 9 x13" rectangle.

Filling:

1/4 cup butter, softened

1 cup brown sugar
1 1/2 Tbsp Ground Cinnamon

Once the dough is rolled out, use a pastry brush to cover the dough rectangle with softened butter.

Evenly spread the brown sugar across the dough.

Dust with cinnamon.

Starting from the edge of dough closest to you, roll from the bottom up, like a jelly roll.

Trim the ends, and then slice the roll into 1-1 ½-inch pieces with waxed dental floss, yielding 12-14 rolls.

Place each piece into a greased 9x13" baking dish or 2 round pans.

Cover the pan once again with a damp towel and return it the warm, dry place for another 30 minutes, or until the dough is risen.

Preheat oven to 350 degrees F.

Bake cinnamon buns for 30-35 minutes, or until light-golden brown.

Frost once completely cool. 

Giant Ginger Cookies

I love ginger cookies, but no one else in my family enjoys them. :(  So when I can find someone to share them with me I will make a batch of these.  Any takers?

4 1/2 cups Flour
4 tsp ground Ginger
2 tsp Baking soda
1 1/2 tsp ground Cinnamon
1 tsp ground Cloves
1 1/2 cups Shortening
2 cups Sugar
2 Eggs
1/2 cup Molasses
3/4 cup coarse Sugar

Note: For chewy texture, use shortening, not butter or margarine.

In medium mixing bowl, stir together flour, soda, spices, and salt.  Set aside.  In large mixing bowl, beat shortening until softened.  Gradually add 2 cups sugar, beat until fluffy.  Add eggs and molasses; beat well.  Add half of flour mixture; beat until combined.  Stir in remaining flour with wooden spoon. 

Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls.  Roll in coarse sugar.  Place on ungreased cookie sheet about 2 1/2 inches apart.

Bake at 350 for 12 to 14 minutes or until cookies are light brown and puffed.  Do not over bake or cookies will not be chewy.  Let stand 2 minutes before transferring to wire rack.  Cool. 

Carol Menkens Caramel Peach Pie

2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon


Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.


Arrange peach slices in pastry lined pie plate.  In small bowl combine brown sugar,  1/3 cup flour, butter and corn syrup.  Cook and stir over low heat until sugar dissolves.  Pour over peaches. 
Cut slits in second pastry circle.  Place on filling , trim 1/2 inch beyond edge of pie plate.  Fold top crust under bottom crust.  Seal and flute edge.  Brush top with milk.

In small bowl, stir together granulated sugar and cinnamon.  Sprinkle over pie.  Cover edges of pie with foil.  Bake for 25 minutes.  Remove foil.  Bake 25-30 more minutes  or until golden brown and filling is bubbly.

Cinnamon-Apple Coffee Cake

I was looking through my recipe drawer (I have been collecting for a LONG time) and thought this is crazy.  These are stuffed in a drawer and what good are they doing in there?  So I decided that I needed to start working on putting more recipes on my page.  Not all of these I have tried.  But I wouldn't have kept them if I didn't think my family would like them. None of these are going  to be extravagant, just good old ingredients that you can find in any local store.  So if you try one and your family enjoys it please let me know. 

1 1/4 cups all purpose flour
1/2 cup sugar
1/4 cup sour cream
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread
1/3 cup milk
2 eggs, slightly beaten
2 tsp baking powder
1/2 tsp salt
1 medium (1 cup) tart cooking apple, peeled, cored, and chopped

Topping:
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Land O Lakes Cinnamon Sugar Butter Spread

Heat oven to 375 degrees.  Combine all coffee cake ingredients except apple in large bowl; stir just until moistened.  Stir in apple.

Spread butter into greased 8 or 9 inch  square baking pan.

Combine 1/3 cup flour and 1/3 cup brown sugar in medium bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs.  Sprinkle over coffee cake batter.  Bake for 28-32 minutes or until toothpick inserted in center comes out clean.  Cool.

Banana Bread

WOW time sure does go by fast.  I didn't realize that I hadn't posted in so long.  I have been cooking but really haven't made anything great so I haven't blogged.  But last night I tried a new recipe and boy was it good.  I will post my recipe and also post the link of the original recipe.  Of course I can't just try a recipe and not put my own twist on it.  Here you go.  This recipe makes two loaves so in one loaf I put nuts and the other I put mini chocolate chips.  I will say I didn't measure the chips or the nuts.   I just put in what I thought looked good.  Sometimes I cook like my Grandma Lucy did - just throw in until it looks good or tastes good. Enjoy - with butter or without!!

 
Ingredients:

• 2-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 packages (3.4 ounces each) instant banana cream pudding mix
• 1-1/4 teaspoons baking soda
• 1 tsp baking powder
• 1 teaspoon salt
• 5 eggs, lightly beaten
• 2 cups mashed ripe bananas (4 to 5 medium)
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or chocolate chips, optional

Directions

•In a large bowl, combine the first five ingredients. In another large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

•Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

I changed the pudding flavor, omitted the cinnamon and exchanged 1/2 cup buttermilk instead of all oil.  I believe buttermilk helps add to the moisture.  Other than that I followed the recipe.  I believe mine took around the whole 65 minutes to bake.  Put a toothpick in the middle - when it comes out clean than it is ready. 

Here is the link to the original recipe - try both and let me know what you think. http://www.tasteofhome.com/Recipes/Moist-Banana-Bread

Sweet Potatoe Casserole

1 (16 oz) can sweet potatoes
1/4 cup brown sugar
2 Tablespoon butter
1 Tablespoon OJ
2 pinches cinnamon
1 Tablespoon honey
Marshamallows for the top

Whip sweet potatoes, brown sugar, and butter (just like mashed potatoes).  Fold in OJ, cinnamon and honey.  Stir until combined.  Bake at 350 for 20 minutes or until hot.  Add marshamallows and bake until lightly golden brown.

Grandma's coffee cake

Put in a bowl

• 1/2 cup sugar
• 1 Tbsp Crisco
• 1 Tbsp butter
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 tsp vanilla

Heat 1 1/2 cups milk - put hot milk over the ingredients in the bowl.  Add 1/2 cup water and let the mixture cool.

In another bowl put

• 1/2 cup water (lukewarm)
• 1/2 tsp sugar
• 2 pkg yeast

1. Stir and let dissolve.
2. Add yeast mixture to the first mixture.
3. Add two eggs and beat well.
4. Add flour - start with 4 cups and add until desired consistency.  Let rise, then punch down and let rise again.  Divide in two and put in pans. 
5. Take 1 egg and 1 Tbsp sugar.  Best well, brush on the dough before adding topping.

Topping

1/2 tsp salt
1 tsp vanilla
1/2 cup sugar
2 Tbsp flour
2 Tbsp melted butter
1 Tbsp cinnamon

Mix together and put on top of coffee cake dough.

Bake 26 minutes at 350.

Royal Rhubarb Cake

2 1/3 cups flour
1 tsp Salt
1 tsp baking soda
1 1/2 cups brown sugar, firmly packed
1/4 cup soft butter
1 cup sour cream
1 egg, beaten
1 tsp vanilla
4 cups rhubarb, cut in 1/2 inch pieces
3/4 cup sugar
1 tsp cinnamon

In a large mixing bowl, stir together flour, salt and soda.  Add brown sugar, butter, sour cream, egg and vanilla.  Beat until well mixed.  Fold in rhubarb.  Turn into a buttered 9 x 13 pan.  Combine white sugar and cinnamon and sprinkle over the top.  Bake in a preheated 350 degree oven for 50-55 minutes or until done.  Cool in pan.  Serve warm topped with whipped cream.

Carrot Cake

Carrot cake is my husbands absolute favorite cake.  I love that it is so moist and easy. 

Ingredients

2 c sugar
1 1/4 c oil
4 large eggs
2 c flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp salt
3 c grated carrots
1 c chopped walnuts

FROSTING

12 oz powdered sugar
2 3oz cream cheese room temperature
1 tsp vanilla extract
2 Tbsp butter
2 Tbsp milk

1.In large bowl, beat sugar and oil. Add eggs and beat well.
2.Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3.Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven.
4. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Oatmeal Cake

I don't like coconut but I LOVE this recipe.  This is the most moist cake you will ever eat.

Cake:
1 cup old fashioned oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Preheat oven to 350F.  Grease and flour a 9x13 pan.  To prepare cake, pour 1 1/4 cups boiling water over oats in a small bowl.  Let stand 20 minutes.  Cream butter and sugars with a mixer.  Add oats; mix well.  Add eggs and vanilla; mix well.  Sift together flour, baking soda, salt, and cinnamon.  Add to oat mixture; mix well.  Pour into pan.  bake 30 to 35 minutes, until browned.  Preheat boiler.

Topping:
1/2 cup butter softened
1/4 cup heavy cream
1 cup packed brown sugar
1 cup shredded sweetened coconut

To prepare topping, combine all ingredients in a medium bowl; mix well.  Spread evenly over warm cake.  Place cake under broiler 2 inches from heat source.  Broil until lightly browned, 1 to 1 1/2 minutes.  Cool on a wire rack.

Monkey Bread

16 frozen white dinner rolls
3 oz butterscotch cook and serve jello
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped nuts (optional)
1 tsp cinnamon

Spray bundt pan.  Place frozen rolls in pan.  Put pudding mix, brown sugar, cinnamon in a small bowl.  Scatter over the dough.  Melt butter and pour over top.  Let rise at room temperature overnight.  In the morning, cook at 350° for 30 minutes.  Allow to cool for 5 minutes.   Turn pan onto a serving platter to serve.  Serve by pulling apart in chunks.

Pumpkin Bars

This recipe came from a good friends mom.  I was never a big pumpkin eater, but let me tell you these are SO good.  Of course Betty always had a great cream cheese frosting to put on top.

2 cups sugar
4 eggs
1 15 oz can pumpkin
1 cup oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
chopped nuts (optional)

Mix sugar, oil, eggs and pumpkin.  Mix in dry ingredients.  Mix and blend in nuts.  Bake in 10x15x1 pan.  Bake at 350 for 25-30 minutes or until toothpick comes out clean.  Add cream cheese frosting.

Caramel Rolls

I got this recipe from my niece Kris.  This is a warning that these are rich but OH so DELICIOUS!!

2 packages Buttermilk Grand Biscuits in a tube (8 per package)

Place biscuits in a greased 9 x13 pan.  Only 15 will fit into pan.  Sprinkle with cinnamon and sugar.

1 cup brown sugar
1 stick butter
1 cup vanilla ice cream

Put above ingredients into a sauce pan and cook on medium heat.  Stir constantly.  As soon as mixture begins to come to a boil, put over biscuits.  Bake at 350 for 20-25 minutes.  You may also sprinkle chopped pecans over the caramel if you wish. 

Once you remove from oven, turn upside down onto a platter or cookie sheet to serve.