Wednesday, October 26, 2011

Homemade Cinnamon Rolls



CINNAMON ROLLS


2 pkgs. yeast or 5 tsp. granulated instant yeast
 1 c. sugar
 1 T. salt
1 tsp. sugar
1-1/4 c. Crisco shortening
1 c. warm water (110°-115°) 3 c. very warm tap water
2 large eggs
10-12 c. bread flour

Mix yeast, 1 tsp. sugar, and 1 cup warm water. Allow to sit 10 minutes until mixture appears bubbly. In a very large bowl and using a mixer, combine eggs, sugar, salt, shortening, and 3 cups water. Stir in yeast mixture.

Add by hand 10-12 cups bread flour to obtain a soft, nonsticky dough. Knead 5-10 minutes. Grease bowl and put dough in, turning to grease other side. Cover with plastic wrap and place in a warm draft free place.

Allow to rise 1 hour. Punch down. You may now use dough or refrigerate up to one week. When allowing dough to rise, I turn on oven to 200°, then turn it off when it reaches that temp. I put in the bread to rise and check it in 30 minutes. It makes for great proofing (rising) of yeast doughs.

Filling

5 c. brown sugar
1/3 c. flour
1-1/2 c. butter, softened
3 T. cinnamon

Roll out dough to a rectangle shape about 1/2 inch in height. Mix filling recipe and spread evenly and very thinly over surface of dough.(Filling that is too thick will ooze out during baking). Roll up, starting at long side.

Cut into 1 inch slices. (I use a sturdy piece of thread slipped under the dough and brought to the top. When you cross the threads together, you get a clean slice.) Pinch the end of each roll to keep it from coming apart.

Spray baking pan or 9 by 13 cookie sheet with nonstick spray. Place 2 inches apart and spray top with non stick spray. Cover with clean dish towel and allow to rise for one hour. Bake at 350° for 10-20 minutes until lightly browned. Cool briefly and frost with cream cheese frosting. Serve warm.

Cream cheese Frosting


1 (8-oz.) pkg. cream cheese,softened
1 tsp. vanilla
1/4 c. half and half or milk
 3-4 c. powdered sugar, sifted

Beat together. Spread onto warm rolls. Store in fridge. The number of rolls yielded from this recipe varies due to the size of the rolls, but rest assured, you will get at least 3-4 dozen. You can also put prepared dough in fridge overnight and bake rolls in the morning. The rolls will do a slower 'cold rise,' but the filling will liquefy a bit and give a 'sticky bun' result on the bottom of the pan.

Remove from fridge and allow to rise for 30mins-1 hour.

Note: Bread flour has a higher gluten which makes the dough more elastic and it will rise higher. Instant bread yeast (I use Saf-Instant) rises quickly and is easier to use than traditional yeast packages. I was so intimidated by yeast breads, but knowing I could have fresh bread and rolls without a trip to the store made me keep on trying.

Monday, October 24, 2011

Be Diligent






Wherefore, beloved, seeing that ye look for such things, be DILIGENT that ye may be found of him in peace, without spot, and blameless.


Good Morning to the WEEC listeners!!  This morning's segment was dedicated to my daughter Emily, whose name means "industrious"-another definition of the word 'diligence'.

APPLE CRANBERRY BREAD



2 eggs
1/2 tsp. salt
1-1/4 c. sugar
1/2 tsp. baking soda

2 T. canola or vegetable oil
1/4 c. pineapple juice

1-1/2 c. all purpose flour
2 c. tart apples, peeled and chopped

1-1/2 tsp. baking powder
1 c. fresh or frozen cranberries

1 tsp. ground cinnamon
1/2 c. walnuts


In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, cinnamon, salt, and baking soda. Add to egg mixture until just combined.

Add pineapple juice and stir in the apples, cranberries and nuts.

Spray an 8 in. x 4 in. loaf pan coated with non-stick cooking spray.

Bake at 350° oven for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Note: This loaf freezes well and can also be baked in smaller individual loaf pans. Decrease the baking time to 25-30 minutes, but test for doneness before time allowed and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag.

Tip-A can of pineapple chunks will yield enough juice for making this bread.  You can use the fruit for another dish or just get in those 2 servings a day we are encouraged to eat.  :-)

Confectionately Yours,

Sue  

Friday, October 21, 2011

Cornbread in a black iron skillet

I do not know where my brain went the day I was supposed to post this recipe!!  Please forgive the delay!!  This recipe is a Southern as it gets!

Cornbread

2 c. self-rising white cornmeal mix-I use Martha White cornmeal mix or White Lily (Make sure it is a cornmeal MIX as this has the leavening in it.)
2 eggs
Buttermilk-(about 1 to 2 cups)
Vegetable oil-2-3 Tbsp.

Place eggs and cornmeal in a bowl. Add enough buttermilk to make a loose batter. Heat oil in a 10” iron skillet until hot and add batter.

Bake in preheated oven at 400 degrees for about 25-35 minutes until browned and crusty.

Run a knife around edge of skillet and loosen from pan. Remove bread to a plate and serve with lots of butter.

This is not a sweet cornbread like Jiffy (I love those, too!!), but it goes great with beans or soups.

Confectionately Yours,

Sue

Wednesday, October 5, 2011

Ranger Cookie Mix in a Jar

This recipe is the first one my husband ever brought home to me.  It was after a military trip where he was entertained in the home of an Air Force buddy and his wife.  I have made these countless times and have adjusted the recipe to fit into a mason jar.

RANGER COOKIES
1 c. butter
1/2 tsp. baking powder
1 c. sugar
1/2 tsp. salt
2 eggs, well beaten
2 c. quick cook oats
1 c. brown sugar
2 c. Rice Krispies
1 tsp. vanilla
1 c. coconut
2 c. all purpose flour
1 c. walnuts
1 tsp. baking soda
Cream butter and sugars; add eggs, vanilla, flour, baking soda, baking powder, and salt. Stir in cereal, oats, and nuts mixing by hand as the batter is thick. Roll into balls about the size of a golf ball. Bake in preheated 350° oven for 10-12 minutes or until lightly browned.

RANGER COOKIES IN A JAR

1/2 c. sugar                                              1/4 tsp. baking powder

1/2 c. brown sugar                                   1/4 tsp. salt

1 c. flour                                                 1 c. quick cook oats

1/2 tsp. baking soda                                1 c. Rice Krispies



Layer in jar as follows-Sugar, brown sugar, flour, baking soda, baking powder, salt,

quick oats, Rice Krispies.

To make cookies:

1/2 c. butter
1/2 c. coconut
1 egg
1/2 c. walnuts

1/2 tsp. vanilla

Melt butter. Add contents of jar and the egg. Mix well. Add coconut and nuts. Roll

into balls about the size of golf balls. Bake in preheated oven @ 350° for 10-12

minutes until lightly browned.

Note: Instead of a traditional cookie exchange at Christmas, have your guests supply a

portion of the ingredients and quart canning jars along with your contributions. Set up

an assembly line of ingredients with amount needed. Fill jars, offer refreshments,

them provide decorative card stock to make tags with baking instructions- Instant

gifts!!!