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.

Chocolate Pots de Creme (Poe de crem)

Serves 8. This is from Cooks Illustrated

We prefer pots de creme made with 60 percent cocoa bittersweet chocolate . Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.

Ingredients

Pots de Crème
10	ounces bittersweet chocolate (I used Ghirardelli 60% dark), chopped fine
5	large egg yolks
5	tablespoons sugar
1/4	teaspoon table salt
1 1/2	cups heavy cream
3/4	cup half-and-half
1	tablespoon vanilla extract
Whipped Cream
1/2	cup heavy cream (cold)
2	teaspoons sugar
1/2	teaspoon vanilla extract
Garnish (optional)
	Cocoa powder for dusting
	Chocolate shavings for sprinkling

Instructions

1. 1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.

2. 2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.

3. 3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.

4. 4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.

5. 5. FOR THE WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

6. 6. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.

Creme brulee for two

Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too. The amount of sugar needed for the topping will depend on the shape of the ramekin. Sprinkle enough sugar over the the top to cover, and then shake off the excess (about 1 - 1 1/2 teaspoons for turbinado sugar or 1 teaspoon for regular granulated sugar).

Ingredients

1	cup heavy cream , chilled
2	tablespoons granulated sugar plus 1 additional teaspoon
	Pinch table salt
3	large egg yolks
1/2	teaspoon vanilla extract
2 - 4	teaspoons turbinado sugar or Demerara sugar

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves.

3. Meanwhile, place kitchen towel in bottom of baking dish or roasting pan and arrange two 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or saucepan of water to boil over high heat.

4. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 35 to 40 minutes (30 to 35 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.

6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

Cheese Crunchers

My mom has made this as a holiday dessert for as long as I can remember, so that's when I typically make it. But you can totally use this whenever you want! (I know my hubby would be absolutely content if I decided to make this on a weekly basis!)

Crust/Topper
1 12 oz bag butterscotch chips
6 Tbs butter
2 C graham crackers, crumbled-big crumbs
2 C chopped nuts

Soften and mix chips and butter. Stir until smooth. Add in crumbs and nuts. Set aside 2 C of the mixture. Pat remainder in a 9X13 pan. Bake at 350 for 3-5 minutes.

Filling
2 8 oz pkg cream cheese
1/2 C sugar
4 eggs
1/2 C flour
2 Tbs lemon juice

Combine all together. Beat until smooth. Pour over crust. Crumble remaining crust mixture over all. Bake at 350 for 25 min. Cool, cut, refrigerate or serve immediately. Refrigerate uneaten portion.

Swedish Cinnamon Twists

This is one of my favorites of all time. I got the recipe from Make-a-Mix Cookery. You have to start by making a Hot Roll Mix (which will make at least two batches of the following recipe).

Hot Roll Mix
5 lbs. all-purpose flour (I prefer Pillsbury)
1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk
Combine together and put in large airtight container to store. Use within 6 months.

Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix
Cinnamon Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below

Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.

Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water
Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze.

In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle. In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.

Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes 24.

Pumpkin Delight

This is a recipe that I got from my sister-in-law, Karen Reid, years ago. She loved to make it instead of pumpkin pie.

1 yellow cake mix (set aside 1 cup)
1/4 cup melted butter
1 beaten egg
Mix together these three ingredients and press into 9x13 cake pan.

Filling:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup sugar
Mix the filling ingredients together and then pour over the cake mixture in 9x13 pan.

Topping:
1 cup cake mix
1/4 cup softened butter
1/4 cup sugar
1 teaspoon cinnamon
Mix the topping ingredients together until crumbly and then put on top of filling.

Bake at 350 degrees for 50-60 minutes.

Low Sugar Berry Cobbler

This is a great cobbler to make last minute and it is very low in sugar if you care about that sort of thing.

Ingredients:
3 cups (more or less) frozen triple berry mix or fresh blackberries
1/4 C margarine or butter, cut up into smaller pieces
1 Tblsp flour
1/2 tsp cinnamon
Mix above ingredients together in a bowl, place into shallow baking dish (2 inch high sides) of approx 8X10 inch size

Topping:
1/2 C Flour
3/4 C rolled oats (old fashioned, not instant)
1-2 Tblsp brown sugar
1 C chopped walnuts or pecans
1/2 C margarine or butter
Combine dry ingredients and cut in butter to mix. Then smoosh together with fingers until crubbly and butter is fully incorporated.

Sprinkle topping over berries and bake at 3:50 for 30 minutes or until topping is light brown.

Serve with whipped topping or whipped cream.

Chocolate Chip Cookie Dough Brownies

These ALWAYS please a crowd and are super easy to make. Just buy three things from the store, and the rest you have in your pantry!

1 box brownie mix (I've always used Betty Crocker Supreme with the chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb, 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container chocolate frosting (semi-sweet is better than milk-chocolate in my opinion because the brownies are already really rich)

Heat oven to 350; grease bottom of 13x9 pan.

Make brownies as directed on box. Spread in pan. Make cookies as directed on pouch. Drop by rounded tablespoonfuls evenly onto brownie batter; press down lightly. Bake 35-40 minutes. Cool completely, about an hour. Frost with frosting and cut into small-ish pieces.

Karlie's Awesome Brownie Recipe

Better than a box, and not too much work!

1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup flour
1/3 cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup chopped nuts (optional)


Grease an 8x8 glass pan; preheat oven to 350.

Blend butter, sugar, and vanilla together. Add eggs and beat until smooth. Combine the dry ingredients in a separate bowl and gradually add to the wet mixture. Stir in chocolate chips and nuts. Pour into greased pan and bake for 20-25 minutes. Great as is, or top with the following frosting recipe. (Allow brownies to cool before frosting.)


Creamy Brownie Frosting
3 Tbsp softened butter
3 Tbsp cocoa
1 Tbsp lite corn syrup or honey
1/2 tsp vanilla
1 cup powdered sugar
1-2 Tbsp milk


Cream butter, cocoa, corn syrup or honey, and vanilla together. Mix in the sugar. Add milk slowly until it reaches the desired consistency.

Four Layer Dessert

One: 1 ½ cup flour

1 ½ stick butter

¾ cup pecans (optional)

1 Tbsp sugar

Mix and press on bottom of a 9x13 pan. Bake at 350° for 15 min. Glass pan may take 5 more minutes. Let cool.

Two: 8 oz. cream cheese

1 ½ cup powdered sugar

1 cup cool whip

Beat together and pour on top of cooled crust.

Three: 2 sm. pkg. instant pudding (chocolate

or lemon)

3 cups cold milk

Beat together and spread over cream cheese layer.

Four: Spread remainder of cool whip on top.

This recipe comes together very quickly! It's so perfect for having guests over, or an event you need to bring something to. It may read to be very simple and maybe even ho-hum, but let me assure you, I've NEVER met anyone who didn't freak out after tasting it. I like that I can use sugar-free pudding mix and help cut some carbs. It's a huge favorite at our house! Enjoy!

Lemon Meringue Pie

Thank you, Lindsey, for starting this for me. I am so new at the blogging thing that I am not sure that I could have done it without you. The blog looks great. Here's my first recipe.

Lemon Meringue Pie

Filling -
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cup warm water
1 grated lemon-rind
1/3 cup lemon juice (fresh)
3 large egg yolks
1 Tablespoon butter

Combine sugar, cornstarch, and salt. Slowly stir in everything else. Cook over medium-high heat, stirring continually, until smooth and thick. Let cool for 15 minutes and then put in pre-cooked 9 inch pie shell. Top with Meringue (3 large egg whites beaten until stiff with 1/4 cup sugar) Bake 350 degrees for 12-15 minutes.

Mom's Famous Apple Pie

Apple filling
7-8 medium apples (Mom always recommends a mix of McIntosh and fuji)
4 big TBSP flour
1 cup sugar
2 TBSP lemon juice
1 TBSP cinnamon

Peel and core apples, then slice into thin slices (1/4 to 1/2 inch thick). Put into a large bowl with all the other ingredients. Toss until all are evenly coated and set aside.

Crust
In a large bowl:
2 cups flour
1 tsp salt
1 cup butter flavored Crisco (yes, it must be crisco. Yes, it must be butter flavored)

Mix flour and salt together briefly with a fork. Use a pastry cutter to cut shortening into the flour mixture until thoroughly combined. Set aside

In a small bowl, put 1/2 cup flour. In a glass measuring cup, put one egg and an ice cube. Add enough water to total 1/2 cup. Mix egg, water, and ice cube with a fork for 10 to 15 seconds (that's an estimate, just mix it until it's combined). Discard the ice cube and pour the egg/water mixture into the small bowl with the flour. Mix until it makes a runny paste.

Add paste to the large bowl and mix with a fork until all combined and slightly sticky. From this point forward, handle/touch the pastry as little as possible. Divide the dough into two even clumps.

Roll one half out into a circle using a heavily floured surface and lots of flour on the rolling pin. Place into the bottom of the pie plate. Add the apples; you can try to make them sit down into the shell as much as possible, but they will stack high. But that's okay because apples cook down A LOT. Roll out the other half of the dough and place on top of the apples. Cut the excess crust off and crimp the edges. Cut a few slits on top to vent. You can also brush with an egg wash for a crisp top. You can also dust with cinnamon and sugar. You can do both together too!

Put pie on a cookie sheet to keep drippings from messing up the oven. Bake in 375 oven for one hour.