Cinnamon Rolls

Recipe can be found here. Delicious!

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
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MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting

Breakfast In A Cookie

OK, so these "cookies" are supposed to be an easy way to get a healthy breakfast, according to Zonya. And, they definitely tasted "healthy". Not my favorite breakfast cookie. They seemed slightly dry and needed more moistness. It's a perfectly good recipe, but probably not one I'll be making again. Makes a LOT!

Mix together in a small bowl & set aside to soak for 10 mins.
1 cup oat bran (dry, uncooked)
3/4 cup orange juice

Combine in a large bowl, using electric mixer, until smooth.
1 cup + 1 TBSP applesauce, unsweetened
2 TBSP canola oil
1 cup honey
1/3 cup firmly packed brown sugar
3 large eggs
1 1/2 TBSP vanilla extract
1 TBSP grated orange rind or 2 tsp. orange extract

Measure into a sifter and sift over applesauce mixture.
3 cups whole-wheat pastry flour
1 TBSP baking powder
1 1/2 tsp. baking soda

Add the soaked oat bran & remaining ingredients to the large bowl and mix thoroughly with a wooden spoon. Drop by slightly heaping tablespoons 1" apart on a cookie sheet.
1 cup nonfat dry milk
2 1/2 cups oats (quick-cooking or old-fashioned)
1 cups nuts
1 cup raisins
1 cup ground flax seed (optional)

Bake at 350 degrees for 12-14 minutes, or until slightly browned.

2 Cookies:
Calories: 220
Fat Calories: 29%
Fat: 7 grams
Saturated Fat: less than 1 g
Fiber: 5 g
Cholesterol: 22 mg
Sodium: 127 mg
Protein: 6 g
Carbs: 37 g
Sugars: 17 g

Sour Cream Pancakes

OK, yes, this is another PW recipe - from her cookbook. But, it's posted all over the web. I first saw it here.

Of course it's delicious. And, easy to make. They're tender and melt in your mouth.

1 cup sour cream
7 TBSP flour
1 TBSP sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla

Place sour cream in a medium bowl. Combine dry ingredients (flour, sugar, baking soda, & salt) in a sifter and sift over sour cream (or mix dry ingredients together in another bowl then add to sour cream). Very gently, stir ingredients till they are mixed together, but not completely combined. It’s best to have the batter with a little bit of lumpy texture.

In separate bowl, whisk together the eggs, then add vanilla and stir mixture well.

Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.

Melt about a tablespoon of butter onto skillet/pan/griddle. Pour about 1/4 cup of pancake batter onto the pan. Cook for about 1-2 mins. on each side, until brown. Serve with butter and maple syrup.

Freezer French Toast

1 cup brown sugar
1/2 cup butter
2 TBSP corn syrup

Place brown sugar, butter and corn syrup in a saucepan. Heat until melted and combined. It will be like a thick syrup. Pour into a 9 x 13 pan.

Cut slices of 1 loaf of french bread (about 1 inch thick) and place bread on top of syrup mixture.

Mix 5 eggs, 1 1/4 cup milk and 1 tsp vanilla in medium bowl. Mix well. Pour over bread. Place in fridge for a few hours to cool and then cover and defrost. Bake covered with foil for about 40 mins. at 350 degrees. Then uncover, and cook 5-10 mins. more until done.

We had another freezer meal day and we made some french toast. I didn't get pictures of the completed dish, but it looked delicious.

Oatmeal pancake mix

Oatmeal Pancake Mix
Printable Version

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Recipe Source: Adapted from King Arthur Flour The Baker's Companion

I saw this on a blog (My Kitchen Cafe) a while back and finally got around to trying it. Yummy!! I'm glad I have some mix left over and will definately be making this again.

Kneader's French Toast Souffle

Really good. It has cream cheese, how can it not, right? The chunky cinnamon bread is delicious! It's just not the same without the bread.

Recipe: Kneaders

8 oz cream cheese, softened
1 cube butter
1 cup maple syrup

Microwave above for 30 seconds and beat until smooth.

1 1oaf of Kneaders Chunky Cinnamon

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half & half
1 tsp vanilla

Beat until frothy, pour over Chunky Cinnamon bread in pan. Bake at 350 for 60 minutes. Dust with powder sugar, fruit, or syrup. Serve hot. Can be made the night before and put into hot oven 1 hour before you serve.

Whole Wheat French Toast with Blueberry Sauce

Recipe: Zonya Foco

This was good. Mike said the bread was a little "harsh." I used really grainy whole wheat nutty bread and it was very distinctive. You couldn't taste much else besides the bread. I will make it again with different bread.

1 egg
2 egg whites
1/2 tsp. vanilla
1 TBSP skim milk
3 dashes cinnamon
3 cups frozen unsweetened blueberries
8 slices whole grain/multi grain bread
1 tsp. corn starch

Toss eggs, vanilla, milk and cinnamon lightly with a fork. Dip bread in egg mixture and cook on griddle.

Place blueberries in microwave safe bowl and cook on high for 4 mins. These will cook down to 1 1/2 cups. Add corn starch. Continue microwaving for an additional 2 minutes until thick and bubbly.

I cooked the blueberries on the stove. Or, try this blueberry sauce. It's my favorite blueberry sauce.

Recipe: All Recipes

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 TBSP corn starch
1/2 tsp. almond extract
1/8 tsp. cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water and orange juice and sugar. Stir gently. Bring to a boil.

In a small bowl, mix the cornstarch and 1/4 cup cold water. Gently stir in the cornstarch mixture into the blueberries. Simmer gently until thick, 3 to 4 minutes.

Remove from heat and add almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.