Makes one batch in a 9x13 pan.
Dough
- 5 c. bread flour
- 2 tsp. salt
- 2 Tbsp. dry yeast
- 1 c. raisins
- 1/2 c. oil
- 2 c. plus 2 Tbsp. hot tap water
- non-stick spray
Filling
- 1 c. brown sugar
- 1-1/2 Tbsp. cinnamon
Frosting
- 3 c. powdered sugar
- 1 Tbsp. butter
- 2 tsp. vanilla
- milk
In a 4 qt. bowl, mix flour, salt, and yeast with a spoon. Stir in raisins.
Form a hole in the dry ingredients and pour the oil in the hole.
Add water and stir until the ingredients are mixed until there is no dry flour left.
Cover the bowl and let the dough rise for 1-2 hours.
Mix the brown sugar and cinnamon for the filling.
Preheat the oven to 400.
Once the dough has risen, lightly flour the top of the dough in the bowl and push down the dough around the sides to dust the edges with flour. Dump the dough onto a well-floured surface without kneading it. Just spread the dough out by hand in a rectangle about 12x18. Cover the dough with the filling mix.
Roll up the dough along the 18" side, stretching the dough a bit (20-30%) as you go to get more coils. You are making what will look like a log of dough. The ends will look like the coiled tops of the cinnamon rolls.
Cut the coiled dough log in half, into quarters, and then into thirds to get 12 rolls. Spray the 9x13 pan lightly with nonstick cooking spray and place the cinnamon rolls in the pan with the coils showing. Let the rolls rise until they fill the pan 1/2 inch over the edge of the pan.
Bake the rolls at 400 for 25 mins. Test with a fork in the center to see if they're done. In the dough sticks to the fork, bake for 5-10 more mins. When done, the center temp would read 190 on a meat thermometer. Cool the pan for a least one hour before covering the pan and freezing overnight.
In the morning, re-heat the rolls at 350 for 20 minutes.
For the frosting, melt or soften the butter and add vanilla. Mix in the first cup of powdered sugar and begin adding milk, starting with about 4 Tbsps. Alternate adding milk and powdered sugar until the frosting has a dough-like or fudge-like consistency.
Frost the rolls right out of the oven so that the heat of the rolls softens the frosting for spreading it evenly with a knife. Rolls will remain warm for 30-45 mins after the second baking.
Baked Eggs with Three Cheese
7 eggs
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed into very small chunks
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
1. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart (9” by 13”) baking dish sprayed with non-stick pan coating.
2. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes until golden brown. Cut into rectangles to serve.
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed into very small chunks
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
1. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart (9” by 13”) baking dish sprayed with non-stick pan coating.
2. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes until golden brown. Cut into rectangles to serve.
Pumpkin Mac & Cheese
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
Chicken Mole
YUM!
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
Potato Breakfast Casserole
1 qt. hot water
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
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