1 HOUR CINNAMON ROLLS (KINDA)

This recipe really takes me about 90 minutes to 2 hours start to finish depending on how long dough takes to rise.  I've broken down time frame in instructions.

Makes 12 but doubles nicely.

Dough

1 3/4 cups warm water 110 degrees

6 TBL sugar

1/4 cup oil

3 TBL active dry yeast

1/2 TBL salt

2 large eggs*

5-6 cups flour

Capful of vegetable oil

Cinnamon-Sugar Filling

1/3 cups white sugar

1/4 cup brown sugar

1/2 TBL cinnamon

1/2 cup butter

Cream Cheese Frosting

4 ounces cream cheese softened

1 tsp vanilla

2-3 cups powdered sugar

1-2 TBL heavy whipping cream or milk

15 MINUTES

1.  Preheat oven to 400 degrees

2.  In mixing bowl, combine warm water, sugar, oil, and active dry yeast.

3.  Stir it a few times, then let it sit for a full 15 minutes.

10 MINUTES
4.  To the yeast mix add: salt, eggs and flour. (Start with about 4 cups, and mix, gradually adding the last 2 cups (might not use it all) until it is mostly pulling away from the side of the bowl.

5.  Mix together for 10 minutes on setting 4 or kneading.  The dough should only slightly stick to your finger. 

10-30 MINUTES

6.  Cover until doubled in size (10-30 minutes)

5 MINUTES

7.  Spread the oil onto the counter

8.  Using your hands, press it into a rectangle 18" long.

9.  Pour melted butter onto the dough, then cover with cinnamon/sugar mix.

10. Tightly roll into a log and cut into 12 even sized pieces.

11. Place on greased jelly roll pan, or on parchment. Don’t let rolls touch.

10-30 MINUTES

12. Let rise 10-30 minutes.

15-18 MINUTES

13. Bake 15-18 minutes.

5 MINUTES

14. Mix all of the frosting ingredients.  While rolls are in the oven.

15. Let rolls cool for 5 minutes, then frost so some of the frosting melts into the rolls.

*if you double recipe, use 3 eggs, not 4, still put on jelly roll pan and if rolls are touching, may have to increase cooking time slightly.

CARAMEL APPLE CIDER

1 Gallon Cider or apple juice (128 oz/16 cups)

2 & 1/2 TBL mulling spice* (substitute 2-3 tsp pumpkin pie spice)

16 Caramels or 1 & 1/4 cup caramel sauce

Whipped cream & caramel sauce for serving (optional)

1.  Put everything in a slow cooker (5-6qt).  If using mulling spices, put them in

     a tea infuser or just strain before serving.

2.  Cook on low 4-6 hours, high 2-3 hours.

3.  Serve and top with whipped cream and a drizzle of caramel sauce if desired.

The caramel sometimes separates when the cider is very hot. Just stir before serving.

*see recipe for Williams Sonoma Kopy Kat on this blog.

MULLING SPICES - WILLIAMS SONOMA KOPY KAT

For 5.75 oz of mulling spices:

1 c (2.25 oz) dried orange peel

1/2 C (1.5 oz) cinnamon sticks (pulverized)*

1/4 c (1 oz) whole allspice

1/4 c (1 oz) cloves

To mull cider, gently simmer 1 quart apple cider with 2 TBL mulling spices for up to 20 minutes.  (use a tea ball infuser or just strain before serving)

*To break the cinnamon sticks into chunks I popped them into a ziplock bag then used the flat side of a meat tenderizer to pulverize them.

GARLIC BREAD (THE BEST)

Ingredients

1 loaf Italian or French bread

1/2 cup butter, softened

1/4 cup Parmesan cheese, grated (optional)

2-3 cloves garlic, minced

1 tsp. dried parsley

Instructions

1.  Preheat oven to 350°F.

2.  Slice the bread loaf in half lengthwise & put on baking sheet. Set aside.

3.  Mix butter, cheese, garlic, and parsley.

4.  Spread butter mixture over the cut side of both loaves of bread.

5.  Bake 8-10 minutes.

6.  Switch oven over to broil. Broil 2-3 minutes or until the tops of the bread are

      golden brown. Watch carefully so they don't burn!

7.  To serve, cut into slices.

SMOKED TURKEY

Smoke @ 300 degrees @ 15 minutes per pound until 165 degrees at thickest part of breast.

Baste every hour

DRY BRINE (optional)

1/3 cup salt

1 TBL pepper

1TBL sugar

Rub in cavity and over exterior and place in fridge for 2-4 hours

Rinse off brine prior to smoking and prepping bird

PREP THE BIRD

BUTTER RUB:

In a ziplock baggie, combine --

1/2 cup butter

1/4 cup olive oil

1 TBL pepper

1 TBL garlic powder

1/2 TBL paprika

Loosen the skin

Cut a small hole in the corner of the ziplock bag and squeeze butter under and over the skin.

STUFF THE CAVITY:

1 onion quartered

2 carrots quartered

2 celery stocks quartered

1 lemon quartered

1/2 tsp thyme

Make tin foil balls for the bird to set on so it is not sitting in juices.

Put bird in roasting pan with 1 cup stock in bottom of pan

"SOUP"ER RICE

Bring to boil:
1 can cream of . . . soup
Dash of pepper

1.5 cups stock


Add:
1.5 cups minute rice
1/4 cup cheese (parmesan, cheddar, pepperjack, etc.)


Remove from heat, cover and let set for 8 minutes.
Stir and serve!

STUFFED MUSHROOMS

Large package mushrooms, washed and stems removed
1 package Rondole or Allouette garlic & herb cheese spread

Fill mushrooms with cheese.  Bake @ 350 degrees for 20 minutes

COMPOUND BUTTERS

Fresh Berry Butter

1 pint clean berries

1 cups butter at room temperature

2 cups powdered sugar

Combine all well. Serve on pancakes, or hot fresh bread.

Blackberry Honey
1/2 lb softened Butter
1/4 cup Honey
1/4 cup Blackberries

Jam Butter

1 cup (2 sticks) butter at room temperature

1/2 cup good raspberry jam (seeded)

1/4 cup powdered sugar (you could add more–depending on the sweetness of your jam and your taste)

Mix thouroughly and store in fridge. Enjoy!

Honey Butter

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Texas Road-House Cinnamon Butter

½ cup sweet cream butter, softened

1/3 cup powder sugar

1 tsp cinnamon

Beat butter until fluffy and smooth. Add sugar and cinnamon mix until blended. Refrigerate

Cream Cheese Nut Butter

4 oz cream cheese

1/2 stick of butter

1 tsp vanilla

1/4 c. powdered sugar

chopped pecans or almonds

Blue Cheese
1/2 cup unsalted butter at room temperature, 1 stick
1/4 cup blue cheese crumbled
1/4 tsp rosemary or thyme, finely chopped
1/4 tsp garlic powder
black pepper to taste

LION HOUSE ROLLS

Yield: 2 dozen large rolls

Recipe can easily be halved to 12 rolls in a 9x13 pan

2 cups warm water

2/3 cup instant nonfat dry milk

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter

1 egg

5 to 5 1/2 cups all purpose flour

Jelly-roll pan lined with parchment or very well greased

Pizza cutter

Flour for sprinkling counter and rolling dough

4-5 TBL Butter for brushing on dough before shaping

COMBINE the water and the milk powder in the bowl of your electric mixer and stir so the milk dissolves.

ADD the yeast. (you can just dump and go but I always let my yeast proof for a couple of minutes).

ADD the sugar, salt, butter, egg and 2 cups of the flour.

MIX on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far).

MIX on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff. If dough is not pulling away from bowl, gradually add in remaining flour until dough pulls away from bowl. It should be soft, not overly sticky and definitely not stiff.

REMOVE the dough to oil the bowl, then put dough back in and turn it so it is fully coated in oil.

COVER with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an 1 to 1.5 hour).

SPRINKLE counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

DIVIDE the dough in two. Roll each section into a 12x8 rectangle that is 1/4 inch thick.

BRUSH with softened or melted butter.

CUT into 12 pieces that are 4”x2”. Roll up and place on parchment paper.

COVER and rise until double (1 to 1.5 hours).

BAKE 17-20 minutes at 375 degrees.

BRUSH with melted butter and enjoy all that yumminess!

TIPS:

FREEZE THE ROLLS:

Once rolls are shaped and on pan, put in freezer. When ready to bake, cover and put on counter to thaw and rise (about 2 to 2.5 hours) until double in size.

Rolls keep in freezer for about 3 weeks.

CINNAMON ROLLS OR SWEET ROLLS:

This dough is perfect for sweet rolls.

GARLIC CHEESE OR ITALIAN CHEESE ROLLS:

After you spread on the butter but before cutting, sprinkle with garlic powder or Italian seasonings and cheese (cheddar, mozzarella, parmesan, etc.) roll, rise and bake.

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DINNER IN A PUMPKIN

1 small to medium pumpkin (about 4 lbs.)

1.5 lbs ground beef

1/2 of an onion diced

1 can cream of mushroom soup

4oz fresh mushrooms sliced (can sub 4oz can)

8oz can water chestnuts, diced

2 TBL soy sauce

2 TBL brown sugar

1 1/2 cups cooked rice

1 cup grated cheese

Wash outside of pumpkin, cut off top and clean out seed and pulp.

Brown hamburger with onion. Combine with soup, mushrooms, water chestnuts, soy, sugar rice and cheese.

Fill the pumpkin with mixture and put lid back on.

Put on baking sheet and cook at 350 degrees for 1 hour, or until pumpkin is tender.

Remove top and serve. Scoop out cooked pumpkin to serve as a side.

ROASTED PUMPKIN SEEDS

Traditional

4 cups cleaned and washed seeds

3 cups water

1 cup Worcestershire sauce

½ stick (4 TBL) melted butter

2 TBL olive oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp seasoning salt (I love Johnny’s)

Bring water and Worcestershire sauce to a boil. Add seeds and boil for 10 minutes.

Toss with remaining ingredients.

Spread thinly onto jelly roll pan.

Roast 50-60 minutes at 350 degrees. STIR EVERY 10 MINUTES.

PUMPKIN PUREE

Wash outside of pumpkin. Cut in ½ and pull out seeds and goop. Put on roasting pan.


Cook for 1 hour at 350 degrees


3 sugar pie pumpkins = about 8 cups of puree.

GOLDEN GRAHAMS S'MORES

11.7oz box Golden Grahams (8 cups)
10oz (5 1/2 cups) bag miniature marshmallows (divided)
12oz (2 cups) bag milk chocolate chips (divided)
5 TBL butter
1 TBL water
1 tsp vanilla

Grease 13x9-inch pan with butter.

Melt over medium heat 4 1/2 cups marshmallows, 1 1/2 cups chocolate chips, butter and water.

Once melted stir in the vanilla and cereal. Then add in remaining marshmallows and chocolate chips.

Press firmly in pan. Cool at least 1 hour until firm.

PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.

PEACH COBBLER

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every fall. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times butter!

Peach filling
4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice

1/2 cup (100g) granulated sugar 

1 Tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Topping

1 & 1/2 cup all purpose flour (or 1/2 AP and 1/2 cake flour)

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, cold and diced into small cubes

1 cup buttermilk

1 tsp vanilla extract

Sprinkle

1 Tbsp granulated sugar

1/2 tsp ground cinnamon

Vanilla ice cream , for serving (optional)

For the peach filling

Preheat oven to 375 degrees.

Butter a 13x9 baking dish then pour peaches into baking dish and toss with lemon juice.

Mix the peaches, lemon juice 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.

Pour into prepared baking dish.

For the topping

Sift together flour 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds.

Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.

Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a wooden spoon just until combined (don't over-mix, it should be lumpy).

Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).

Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top.

Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes.

Remove from oven and let cool several minutes before serving with vanilla ice cream.

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

EASY PEEL HARD BOILED EGGS

Put eggs in pan.

Cover with cold water to at least 2” above eggs.

Add 1-2 TBL vinegar.

Cover pan and on medium high heat, bring to a hard boil.

Leave covered and remove from heat.

Let sit in covered pan for 13-14 minutes.

Put eggs in ice bath to stop cooking process.

Tap egg all around so cracks are everywhere.

Peel under cold running water.

THE BEST POT ROAST YOU'LL EVER EAT!!!

SERIOUSLY, THIS IS THE BEST ROAST RECIPE EVER. DON’T LET THE DRIPPINGS GO TO WASTE, USE THEM AS IS OR USE IT TO MAKE THE MOST AMAZING GRAVY YOU’VE EVER HAD.

1 lb potatoes, 1 cup baby carrots, 8 oz. mushrooms (optional)

1 cup beef broth or water

4 lb Roast (any cut, your preference)(if using boneless roast, try having your butcher slice it into 1/4-1/2" slices and tie it back together).

RUB: (mix together):

¼ cup Dijon Mustard

2 tsp Dried Rosemary

¾ tsp Garlic Powder
¼ tsp Salt

½ tsp Dried Thyme

½ tsp Black Pepper

1 TBL Dried Minced Onion

1 tsp beef bouillon

1.  If using veggies, place them in the crock-pot.

2.  Slather the mixed rub on all sides of roast.  Then place it in the crock-pot.

3.  Pour 1 cup of water or beef broth around into the bottom.

4.  Cook on low for 6-8 hours.

PEAR JELLO FLUFF

29oz can pears, drained then pureed
8oz cream cheese, softened
1 cup boiling water
6oz jello (your choice but lime is the bomb)
12oz cool whip, thawed


Mix pureed pears with cream cheese
Dissolve jello in water
Mix the pear mix & jello water together until smooth
Fold in cool whip


Can keep in bowl or pour into 9x13 pan


Refrigerate 2-3 hours until set