Wednesday, October 14, 2009

Cinnamon Rolls

When Kannon and I had been married just over a year, my visiting teacher brought us some cinnamon rolls. He asked for the recipe and I've been perfecting them over the years. He asks me to make them for work every once in awhile and I sell them at every yard sale we have. I sent one to school for Ben's teacher and she oohed and aahed over them as well. We love them at our house - perfect with a cream cheese frosting.
Kim's Cinnamon Rolls

3 Tbsp. yeast
1/2 c. lukewarm water
1 tsp. sugar
3 c. milk, scalded (heat til almost boiling)
3/4 c. butter or margarine
1 c. sugar
4 tsp. salt
3 beaten eggs
8-10 cups flour (I usually do about 11)

Put yeast and tsp. of sugar in warm water in 2 qt. pitcher and set aside. In large bowl, pour scalded milk over butter, sugar and salt. Stir until butter and sugar are melted/dissolved. Let cool. Add eggs, beat on low speed of mixer. Add half of flour. Beat. Add yeast mixture. Beat. Add rest of the flour to make a soft dough - add raisins if wanted. Let rise 1 hour. Roll dough into 2 large circles, spread with soft butter. Sprinkle cinnamon-sugar on it. Roll up. Slice about 1 1/2 inches thick with thread. Place on baking sheets. Rise 1 hour to 1 1/4 hours. Bake at 350* for 20 mins.

Cream cheese frosting:

1 8 oz. package cream cheese
1/2 cup softened margarine or butter
2 tsp. vanilla
4 1/2- 4 3/4 c. powdered sugar

In a bowl beat together cream cheese, margarine and vanilla till light and fluffy. Gradually add half the powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Store in refrigerator.

Vanilla Pudding

When I was growing up, we made homemade pudding, never the kind from the box. I loved it, even eating it warm before it had cooled from the cooking! I made some the other night. Nobody enjoyed it as much as me. Maybe they are too used to the flavor of boxed pudding. Well, I topped mine with some fresh raspberries from my friends garden. Yum! So many options for topping this! And the chocolate makes a great pie, too.
recipe from Better Homes and Gardens cookbook:

Vanilla Pudding

3/4 c. sugar
3 Tbsp. cornstarch or 1/3 c. flour
3 cups milk
4 beaten egg yolks, or 2 beaten eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks or eggs.
Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap (to prevent a skin from forming). Chill. Do not stir. Makes 6 servings.

Chocolate pudding:
Prepare as above, except add 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup flour, 2 2/3 cups milk, and egg yolks (not whole eggs).

Angel Food Cake

I made my mom's birthday cake this year. She wanted angel food cake and fruit in a 9x13. Since I didn't have fruit and couldn't get out that day (I don't think I had a car) I made do with just an angel food cake. From scratch! This recipe is from the Better Homes and Gardens cookbook.
1 1/2 c. egg whites (10-12 large)
1 1/2 c. sifted powdered sugar
1 c. sifted flour
1 1/2 tsp. cream of tartar
1 tsp vanilla
1 c. sugar
Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed til soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).
Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths.
To fold in flour, cut down through the mixture, then across the bottom and up and over the top.

Pour into an ungreased 10-inch tube pan. Bake on the lowest rack in a 350* oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.

I used a thin icing for the top and it was just delicious. But, I could tell that there wasn't any salt in the cake. It didn't call for salt and my parents said they couldn't tell, but I could. I might add about 1/2 tsp. salt (to the cake) when making it again.
Powdered Sugar Icing
1 c. sifted powdered sugar
1/4 tsp. vanilla
milk or orange juice
Mix powdered sugar, vanilla and 1 Tablespoon milk. Stir in milk, 1 teaspoon at a time, till of drizzling consistency. Makes 1/2 cup or enough to drizzle over one 10-inch tube cake. (Let cake stand 2 hours before slicing.)

French Breakfast Puffs

When it's cold in the mornings, but not quite cold enough to build a fire, you just have to bake something! We really appreciate muffins for breakfast and these are quick and easy. Delicious, too!

French Breakfast Puffs - Fast

1/4 c. sugar
1/2 tsp. cinnamon
3 Tbls. maragarine, melted

1 1/2 c. flour
1/2 c. sugar
1 1/2 tsps. baking powder
1/4 tsp. nutmeg
1/8 tsp. salt
1 egg, beaten
1/2 c. milk
1/3 c. margarine, melted

Combine sugar and cinnamon, set aside. In a bowl stir together dry ingredients. In another bowl mix egg, milk and melted margarine. Add to flour mixture, stirring just till moistened.
Lightly grease muffin cups or line with paper baking cups; fill 2/3 full. Bake in a 350* oven for 20-25 minutes or until golden. Immediately dip tops into melted margarine, then into sugar-cinnamon mixture. Serve warm. Makes 12.

Easiest Whole Wheat Bread

I've always wanted to use my wheat to make wheat bread. My mom makes the best white bread, but I wanted to try wheat. I found the perfect recipe here
Sarah at the Pumpkin Patch also shares how to make this bread without a mixer, and gives the amounts of ingredients you would need to make this bread every other day for a year!
It tastes good, too. But don't take my word for it - try it out!

3 1/2 c. whole wheat flour
1/3 c. gluten
1 1/4 Tbsp. yeast
2 1/2 c. hot tap water
1 Tbsp. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 Tbsp. bottled lemon juice
2 1/2 c. whole wheat flour

Mix the first 3 indredients with dough hook. Add water and mix for 1 minute. Cover and let rest for 10 minutes. (dough will not be completely mixed) Add rest of ingredients (minus the flour) and beat 1 minute more. Add rest of flour, 1 cup at a time, beating after each cup. Beat for 6-10 more minutes, until dough pulls away from sides of bowl and bounces back when touched. Makes a very soft dough. Preheat oven to 350* for 1 minute and then turn off oven. Turn dought onto oiled countertop. Divide and shape into 2 loaves. Place in oiled bread pans (8x4). Let rise in warm oven 15 minutes, or until dough reaches top of pan. Do not remove the bread, just turn on the oven to 350*. Bake for 30 minutes. Remove from pans and cool.