Cinnamon Rolls

You start by making a dry mix (Hot Roll Mix)



Hot Roll Mix

5 lbs. all-purpose flour (I prefer Pillsbury)

3/4 Cup sugar

2 teaspoon salt

1/2 cup instant nonfat dry milk



Then in a small bowl combine the following:

1 Tablespoon of dry yeast

1 Tablespoon of sugar

1 1/2 cup of lukewarm water

Let this stand for about 5 minutes while putting the following in your mixer:

3 cups of hot roll mix

2 eggs (beaten)

1/2 cup melted butter

Then put in yeast mixture and combine until smooth.

Gradually add 2 - 3 more cups of the Hot Roll Mix until batter is a little sticky but pulls away from the sides of the bowl. Knead until smooth. Place in butter bowl to rise and let rise until double in bulk. Punch down and knead again until smooth. Then roll out dough on a floured surface in an oblong shape to about 1/4 inch thick.



Cinnamon Sprinkle

2 Tablespoons of soft butter

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

raisins and nuts if desired



Spread cinnamon mixture on dough. Roll dough like a jelly roll and cut with a sharp knife into 1 inch slices. Place on lightly buttered flat baking sheet. Cover and let stand until rolls raise are double in size. Preheat oven to 375 degrees. Bake 20 to 25 minutes (don't over bake). Prepare glaze and drizzle over rolls while hot.



Glaze

1 cup sifted powdered sugar

1/4 teaspoon vanilla

2 tablespoon milk (add a little at a time until glaze is thin enough to drizzle)



Note: you may have some hot roll mix left. Bag and put in freezer for next time or store in dry cool place in sealed container.

Apple Fritters

I got this recipe from The Pioneer Woman's website. It IS the most wonderful concoction ever known to man.

2 cups flour

1/2 cup sugar

2 1/4 teaspoons baking powder

1 1/4 teaspoon salt

2 teaspoons cinnamon

2 whole large eggs

3/4 cups whole milk

2 teaspoons vanilla

2 Tablespoons melted butter

2 whole granny smith apples, peeled and diced very small (pretty much any variety of apple is fine)

Powdered sugar (for dusting, optional)

Canola oil, for frying

In mixing bowl, combine all dry ingredients.

In separate bowl, beat the eggs with a fork, then add other wet ingredients.

Gently fold the wet and dry ingredients together until just combined (do not overmix!) Fold in apples. You will want a very chunky batter.

Heat a couple of inches of canola oil over medium heat. Drop in a little bit of batter to test the heat. If it immediately sizzles and rises to the top, the oil is ready. If it darkens quickly, turn down the heat.

Drop heaping teaspoons of batter into the hot oil, several at a time. Flip them over as they begin to brown. You don't want them too dark, but cooked long enough that the centers are done. (About 2 - 2 1/2 minutes total.)

Remove from oil and drain on paper towels. Dust generously with powdered sugar. Serve warm!

Pumpkin Pancakes

My SIL, Holly, shared this recipe with me and it's really good. What makes it even better is topping each pancake with some nutella. DIVINE!

2 eggs
1 cup milk
1/2 cup cooked pumpkin
1 3/4 cup Bisquick
1 Tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all ingredients well and cook on hot griddle until golden brown.

Apple Puffed Pancake

My mom got this recipe from a bed and breakfast that she and my dad stayed at years ago. It is delicious!
2 medium baking apples (I like gala), peeled and sliced
4 T. butter

1 1/2 c. milk
6 eggs
1 c. flour
1/4 tsp salt
3 T. sugar
1 tsp. cinnamon
5 T. brown sugar

Preheat oven to 425, melt butter in a 9 x 13 baking dish in oven. Once butter has melted, add apples to dish and arrange in a uniform layer. Bake until sizzling. While apples are baking, whisk flour, salt, sugar, and cinnamon in a large bowl. Whisk eggs and milk in a separate bowl. Add wet ingredients to dry ingredients and mix well with a hand mixer on high. You want to the mixture to be frothy. Pour the mixture over your cooked apples and sprinkle with brown sugar. Bake for 20-25 minutes until puffed and golden brown.