Raspberry Cream Cheese Sweet Rolls

These were served at Janessa's wedding...you might never want a regular cinnamon roll again!
Soft, buttery rolls spread with a cream cheese mixture and stuffed with juicy raspberries. These Raspberry Cream Cheese Sweet Rolls make a special treat. Author: Mallory Recipe type: Breakfast Serves: 8-9 rolls
Ingredients
For the Dough:

½ tablespoon instant yeast

½ cup warm milk

3 tablespoons sugar

¼ cup butter, well softened, but not melted

½ teaspoon salt

1 egg

2 cups all purpose flour

For the Cream Cheese Filling:

4 ounces cream cheese, softened

2 tablespoons butter, softened

¼ cup granulated sugar

1 teaspoon vanilla

For the Raspberry Filling:

1 and ½ cups frozen raspberries

½ tablespoon cornstarch

Cream Cheese Glaze:

¼ cup butter, softened

1 ounce cream cheese

½ teaspoon vanilla

¾ cup powdered sugar

2-4 tablespoons of milk.

Instructions
1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly*.
Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.**
2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic.
Place in a greased bowl and let rise until double in size.

3. To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth.
Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough***.
4. Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough
with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge.
5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls.
Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let rise in a warm place until double.

Bake at 375 F for 15-16 minutes.
Double check the center rolls to make sure they are not doughy before removing from the oven.
6. Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.

her notes: *Increased yeast (a bit)
*Instant yeast went into flour not warm milk.
**Creamed: Sugar & Butter, added salt, egg, then added warm milk.
Switched to paddle (I have a Bosch) and added flour (which had instant yeast already in it).


***Crumbled frozen raspberries and added a couple tablespoons of sugar with the cornstarch.


*Took a long time to rise due to frozen berries. I covered with plastic &
towel and set on warm oven. Or you could heat oven to 200 - shut it off - leave door open
and put covered rolls inside to rise.


* fit into 1 - 12” round pan (lined with parchment paper)


* Baked at 375 (convection); 18-20 minutes.


Also: I froze some on cookie sheets after they were rolled and cut.
Took a few out before going to bed and let them rise in pan (covered with plastic) over night on counter.
Baked in the morning as per instructions

Bread Bowls

1/2 cup warm water
1 cup warm milk
2 tablespoons soft butter
4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 active dry yeast, packages
1 egg white, beaten

Place everything but the egg white in your bread machine in the order that your manufacturer recommends.
2
Use dough cycle.
3
When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.
4
Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.
5
Brush with beaten egg white.
6
Bake at 375 for 20-25 minutes until golden brown.
7
Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

Read more: http://baking.food.com/recipe/bread-machine-bread-bowls-359047?oc=linkback

Pumpernickel Bread

1 lb loaf

3/4 C water
1 T oil
1 T molasses
1 T sugar
1 t salt
1/4 C medium rye flour
3/4 C whole wheat flour
1 1/3 C bread flour
1 T unsweetened cocoa
1 t instant coffee
1 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use whole wheat cycle

1 1/2 lb loaf

1 C water
4 t oil
4 t molasses
4 t sugar
1 1/2 t salt
1/3 C medium rye flour
1 C whole wheat flour
1 3/4 C bread flour
4 t unsweetened cocoa
1 1/2 t instant coffee
2 1/4  t active ry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use whole wheat cycle

1 lb loaf

1 1/3 C water
2 T oil
2 T molasses
2 T sugar
2 t salt
1/2 C medium rye flour
1 /3 C whole wheat flour
2 1/3 C bread flour
2 T unsweetened cocoa
2 t instant coffee
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use whole wheat cycle

Egg Bread

1 lb loaf

1/2 C water
1 egg
1 T oil
1 T sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle

1 1/2 lb loaf

1/2 C water
2 eggs
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle

2 lb loaf

2/3 C water
3 egg
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle

Ultra-Fast White Bread

1 1/2 lb loaf

1 C + 2 T water 110 F (warm)
2 T oil
2 T sugar
1 t salt
3 C bread flour
1 T quick rise yeast OR
1 T bread machine yeast
Use ultra fast cycle

2 lb loaf

1 1/4 C + 2 T water 110 F (warm)
3 T oil
3 T sugar
1 1/2 t salt
4 C bread flour
4 t quick rise yeast OR
4 t bread machine yeast
Use ultra fast cycle

Basic White Bread

For bread machines

1 lb loaf
3/4 C water
4 t oil
4 t sugar
1 t salt
2 1/4 C bread flour
1 1/2 t active dry yeast OR
1 t quick rise yeast OR
1 t bread machine yeast
Use basic cycle

1 1/2 lb loaf
1 C water
2 T oil
2 T sugar
1 1/2 t salt
3 C bread flour
2 1/4 t active dry yeast OR
1 1/2 t quick rise yeast OR
1 1/2 t bread machine yeast
Use basic cycle

2 lb loaf
1 1/4 C water
3 T oil
3 T sugar
2 t salt
4 C bread flour
1 T active dry yeast OR
2 t quick rise yeast OR
2 t bread machine yeast
Use basic cycle

Easy Biscuits

*apparently a Red Lobster knock off recipe - still have to try it myself - dB

1 cup self-rising flour
1/2 cup butter (softened)
1 package (8 oz) softened cream cheese

Mix together - add shredded cheddar cheese or dill to the dough to spice it up a bit.

Scoop onto a greased pan using an ice cream scoop. Bake them in a preheated oven at 400 degrees for 15-17 minutes and then ENJOY their buttery, crumbly goodness

Homemade Bagels

4 cups bread flour (can use half whole wheat) - ***I use all purpose flour. If you want to do the whole wheat variety - I find its better to do 3 C all purpose to 1 C whole wheat (little less dense)

§  1 T sugar ***I have made them yesterday with brown sugar - same results

§  1 1/2 tsp salt

§  1 T vegetable oil

§  2 tsp instant (quick-rise) yeast

§  1-1/4- 1-1/2 cups of warm water *** (usually needs the full 1 1/2 cups)

Mix all the ingredients together in a bowl **(I use stand mixer with dough hook). If needed, add extra water to blend in all the flour for a stiff dough.

Knead the dough for 10 minutes until smooth.

Divide the dough into 8 equal balls and let rest for 10-20 minutes. **(I cover during this time)

Roll out each dough ball between your hands until it looks like a snake. Hold one end of the dough in one hand, and wrap the other end around your hand. Press the two ends together.

Let bagels rise, covered, on the counter for 20 minutes.

 

While rising, preheat the oven to 425 degrees, and boil a large pot of water with approx 2 t brown sugar in it. After 20 minutes of rising, plop each bagel into the boiling water. Boil for 1 minute then turn over (too long and the ends will start to separate!). **(the bagels will puff up and get fat during the boiling)

Drain on a paper towel, then move to a greased cookie sheet. 

Bake the bagels for 20 minutes, turning part way through 

Add flax or sunflower seeds to the dough during the kneading stage
Add sesame and poppy seeds to the tops of the bagels before baking.

**Lauryn's adaptations:
- Whole wheat variety - I find half whole wheat is a little dense, I prefer 1/4 wh. wheat (so 3:1)
- Add grated cheese to top before baking (do not turn while baking)
- Herb and Parmesan variety - *Use all white flour in dough - add thyme, oregano, garlic powder, and rosemary to dough, top with Parm and/or grated Cheddar
- Add cinnamon and raisins to dough

English Muffins

1 cup milk

3 tablespoons butter

1 egg

1/2 teaspoon salt

2 teaspoons sugar

2 cups all purpose flour Lauryn's edit**can add whole wheat flour instead of white (I do 3/4 c whole wheat and 1 1/4 white). Too much whole wheat makes it too heavy. 

1 1/2 teaspoons dry yeast

cornmeal

Put the ingredients in your bread machine in the order listed (minus the cornmeal).

Start the dough cycle. When finished, sprinkle your work area with cornmeal. Using your hands, pat the dough into a 1/2 inch thick rectangle. Turn the dough so the sides are coated with cornmeal.

Cut into 8-10 rounds, then gather up the leftover dough and cut into more rounds.

Place on a baking sheet and let rise for 20-30 minutes, until not quite double.

Heat a skillet or griddle over low heat. Spray lightly with cooking spray. Cook the muffins about 5-7 minutes per side (they should be golden brown when you turn them).

Serve warm and enjoy!

Pumpkin Bread

1 ½ c flour
1 t baking soda
½ t baking powder
¾ t ground cinnamon
½ t ground ginger
¼ t ground cloves
¼ t allspice
½ t salt
4 eggs
1 c sugar
¼ c brown sugar
½ t vanilla
¾ c pumpkin puree
¾ c canola oil
¼ c chopped pumpkin seeds, optional

Preheat oven to 350 degrees. Grease a loaf pan.

Combine the flour, soda, powder, spices and salt in a bowl.

Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well.

Add the dry ingredients and mix well. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired.

Bake 60 minutes, or until a toothpick comes out clean.
Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.

Sometimes instead of making the bread, I put the dough into muffin papers for muffins. When I do that, I add a crumble topping to the muffin, which is

2 T butter, softened
2 T rolled oats
2 T flour
1/4 C packed brown sugar

cut/mix until crumbly and place a spoonful on each muffin. Muffins bakes for approx 15mins.

Focaccia

1 tablespoon extra virgin olive oil
1 lb pizza dough
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon coarse salt

Pour 1t of the olive oil into a large bowl. Place dough i nbowl and
turn lightly oiled all over. Cover bowl with plastic wrap and let
stand at warm room temperature for 1 hour. Place dough on lightly
oiled baking sheet. Press out to an oval or rectangle about 11x7".
Cover loosely with plastic wrap and let stand in warm place for about
45 minutes or until slightly risen. With fingertips, press
indentations into dough to give dimpled surface. Brush with remaining
olive oil. Sprinkle with herbs and salt. Bake in 400F oven for 20-25
minutes or until golden brown. Let cool slightly. Serve warm, cut
into squares or wedges. ONION-GARLIC FOCACCIA: Cook 1/2C chopped
onion and 1 minced clove garlic in 1T olive oil until softened but
not browned. Spread over dough before sprinkling with herbs.
PARMESAN FOCACCIA: Omit salt. After the first 10 minutes of baking,
sprinkle with 1/4C parmesan cheese and finsh baking.

Kennedy Pizza Dough

4 cup lukewarm water
2 teaspoon sugar
2 tablespoon yeast
1/2 cup vegetable oil
4 teaspoon salt
10C unbleached all-purpose flour

Let sugar and yeast rise in warm water. Mix in dry ingredients and knead.
spread on pizza pans. (Add spices like garlic powder and oregano if you like to the dough while mixing.)

The pizza dough recipe that I started using in 1977 has had a few adaptations happen over the years. This is the 2006 version which we are still using.

Zucchini Bread

2 cup sugar
3  eggs
1 cup oil
1 tablespoon vanilla
2 cup coarsely grated, peeled, loosely; packed zucchini
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1/2 cup raisins

Preheat oven to 350. In large mixing bowl, beat eggs until frothy. Add
sugar, oil, and vanilla to eggs and beat until thick. Stir in zucchini.
Sift together dry ingredients and add to zucchini mixture. Mix well. Stir
in nuts and raisins. Pour into two greased and ligtly floured loaf pans.
Bake 1 hour or until done.

Note: In the summer, grate and freeze zucchini in 2C measures.  Before baking, thaw and drain well.

Sour Dough

 When you receive that donation of sour dough, friendship batter or whatever they call it. Don't grit your teeth. There is so much you can do with it and you don't even have to give any away. 

Here are my notes on satisfactory sour dough:
1. The starter sour dough can be frozen when received. When thawed
treat as Day 1 in schedule. Or use for baking that day after allowing the
sour dough to come to room temperature.
2.  Day 1-receive 1C starter, Day2,3&4 stir or mush the bag, Day 5 add 1C flour, 1C sugar, and
1C milk.Stir or mush. Day 6,7,8&9 stir/mush, Day 10 add 1C flour, 1C sugar, 1C milk and stir/mush.
Give 1C starter to 3 friends in ziplic bag or 'sour cream' container. Do not refridgerate!
3. DO NOT use any type of metal spoon or bowl for mixing
DO NOT refridgerate.
4. Keep the lid on your "tupperware" just sitting on top, not actually sealed. If air gets into the ziploc bag, let it out and reseal. It is normal for the batter to rise, bubble & ferment.
5. It is a good idea to write the date of DAY 1 on your calendar, the bag or tupperware to keep you on track.

This collection of recipes come from my grandmothers, and the recipes that have been given to me with the sour dough. 

Friendship Muffins
1 1/2 cup oil
6  eggs
2 cup sugar
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
4 cup flour
3 teaspoon baking soda
4 teaspoon baking powder
4 teaspoon vanilla
2 cup starter sour dough

then add one of the following combinations:
1. 14oz. crushed pineapple(drained) & 2C nuts or raisins
2. 14oz. applesauce and 2C nuts or raisins. Sprinkle top with cinnamon
sugar.
3. 5C mashed bananas and 2C chocolate chips
4. 2C cranberries and 1C raisins or nuts
5. 14oz crushed pineapple and 2C grated cheddar cheese
6. 2to3C grated carrot and raisins or walnuts
7. 2to3C blueberries or rhubarb
8. 4to5C pureed pumpkin and raisins
9. 4C grated cheddar cheese (reserve some for sprinkling on top)

OR divide dough in half after adding the batter ingredients and add only
1/2 of the above ingredients for the variations. This will give you two
types of muffins. OR for the 4C flour in the dough recipe substitute whole
wheat flour, graham flour, bran or parts thereof. Bake at 350F for 20 min.


SOUR DOUGH BREAD
1 pkg. active dry yeast
5 1/2 to 6 cups all-purpose flour
1 cup sourdough starter
2 teaspoons sugar
1/2 teaspoon baking soda
2 teaspoons salt
In large bowl soften yeast in 1 1/2cups warm water. Blend in 2 1/2cups
flour, the sour dough, sugar, & salt. Combine 2 1/2C flour with soda. Add
two mixtures together. Add enough remaining flour to make dough stiff.
Knead for 5-7 minutes. Place in greased bowl and cover. Let rise till
double. Punch down. Divide in half. Let sit for 10 min. Shape into round
loaves. Place on greased cookie sheets. With sharp knife, make slashes
across tops of loaves. Let rise uncovered till doubled. Bake at 400 for
35-40 min.

SWEET BREAD or FRIENDSHIP BREAD
1C of super starter
2/3C vegetable oil
2t vanilla
1C sugar
3 eggs
2C flour
2t baking powder
3T brown sugar
3T cinnamon
Mix the starter,oil, vanilla and sugar together. Add the eggs and stir the
mixture well. Add the flour,salt and baking powder. Stir this batter again.
In a separate bowl, mix the brown sugar and cinnamon. Pour half of the
batter into a greased tube pan. Sprinkle the cinnamon-sugar mixture on top.
Pour in the rest of the batter. Bake the bread at 350 degrees for 40-45
minutes.

Amish Friendship Coffee Cake 
Take out three 1C measures to give away, freeze or start growing again yourself.
To the remaining sour dough add:
3/4 vegetable oil
1/2t salt
2C flour
1C sugar
1t baking soda
3 eggs
TOPPING:
1/2C melted margarine
3/4 C oatmeal
1/4C white sugar
1 1/4C brown sugar
1/2C chopped nuts(opt)
1t cinnamon
Pour 1/2 of batter into greased 9x13 pan. Sprinke 1/2 of topping mixture
over batter.Pour on rest of batter then sprinkle on rest of topping. Bake
at 350 for 35-45 min.

FRIENDSHIP LOAF
Preheat over to 325. Take out three 1C measures for your friends.
To the remaining batter in the bowl add:
3 eggs
1 C oil ( or 1/2C oil & 1/2C applesauce)
1/2 C milk
1 C sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 C flour
1 lg box of instant vanilla pudding mix
Grease 2 large loaf pans and mix an additional 1/2C sugar and 1/2tsp
cinnamon. Dust greased pans with 1/2 of the sugar mixture.Pour batter
evenly into the 2 pans and sprinkle with remaining sugar mixture. Bake
about 1 hour. Cool until bread loosens from the pan (about 10 minutes).
Turn onto serving dish. Serve warm or cold. Nuts and raisins may be added
as desired. Cherries? Pineapple? Chocolate chips? Use your imagination...

Amish Cinnamon Rolls
2 cups flour
1 cup milk
1 cup Amishéfriendship batter
Combine and let set at room temperature overnight or 10-12 hours. Stir
down.
Combine:
3 t. sugar
1 egg
1/2 cup shortening
1 tsp. salt
1/2 tsp baking soda
1 tsp baking powder

Add into small bowl all at once to stir down. Pour dough out on
well-floured board. Knead until no longer sticky. Roll out to 1/2"
thickness in a rectangle shape. Brush dough with soft butter.

Combine:
1/4 cup sugar
1 TBS cinnamon
1/2 cup crushed nuts

Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll
up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes.
Bake at 350 degrees F 30-35 minutes.

Rubin Loaf

3 1/4 cup flour
1 tablespoon sugar
1 teaspoon salt
1 pkg rapidrise yeast
1 cup hot water
1 tablespoon soft margarine
1/4 cup thousand island dressing
6 oz thinly sliced corn beef
1/4 lb sliced swiss or mozz. cheese
8 oz well drained saurkraut
1  egg white
1  caraway seeds

Set aside 1C flour.  In large bowl mix flour, sugar and yeast.  Stir
in water and margarine.  Mix in only enough reserved flour to make
soft dough.  On floured surface knead 4 min.  On greased baking sheet
roll dough to 14"X10". Spread dressing down centre third of dough
length.  Top with layers of beef, cheese and saurkraut.  Make 1"
strips on dough from filling to edge.  Alternating sides, fold strips
at an angle across filling.  Cover dough.  Let rise.  Brush with egg
white and sprinkle with caraway.  Bake at 400 for 25 min. or until
done.

Pizza Loaf

1 lb ground beef
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon oregano
2 tablespoon onion dryed chips  or
1/2 cup chopped onion
1/2 cup chopped olives, optional
6 oz can of tomato paste
4 oz mushrooms, undrained
4 oz shredded mozzerella cheese
1  bread dough
1  egg, lightly beaten

Prepare your bread dough. Let rise. When ready to put into pan stage,.
brown and drain ground beef.  Combine all filling ingredients except
cheese.  Preheat oven to 400.  Grease large cookie sheet.  Roll out
dough to approx. 12x14" rectangle. Place on cookie sheet.  Spoon
filling down longest center third of dough, leaving 1 1/2" at each
end.  Sprinkle with cheese.  Cut 2" strips in dough on an angle. Fold
over to seal.  Brush on beaten egg with pastry brush.  Bake for 25-35
min or until golden brown.

EASY Filling!: use Hunt's spagetti sauce, browned ground beef, drained

Glazed Lemon Loaf

1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
2 teaspoon grated lemon rind
1/2 cup butter or margarine
1 cup granulated sugar
2  eggs
1/2 cup milk
1/4 cup granulated sugar
2 tablespoon lemon juice

Preheat oven to 350. Grease loaf pan.  Stir flour, baking powder,
salt, walnuts and lemon rind together.  Cream margarine.  Beat in
sugar.  Blend in eggs, beating until light and fluffy.  Add dry
ingredients to creamed mixture alternately with milk.  Make 3 dry and
2 liquid additions, combining lightly after each.  Turn into loaf
pan.  Bake for 65 -70 minutes or until toothpick cover out clean.
Cool for 5 minutes.  Mix sugar and lemon juice.  Drizzle over the
loaf.  Cool and then remove from pan.

Easy Bread

8 cup flour
1 tablespoon salt
2 1/2 cup water
1/2 cup sugar
1 tablespoon yeast
2 tablespoon oil
2  eggs

Mix flour and salt in bowl. Make hollow. Dump in water, sugar and
yeast. Let sit for approx 10 min.  Add oil and eggs.  Mix till dough
leaves sides of bowl.  Knead.  Let rise for 1 hour.  Put into pans
and let rise for 1 hr.
Variations:  use 3C white flour and 5C whole wheat and some molasses
or whatever proportions of white and brown you prefer.

Biscuit Mix

10 cup all purpose flour
6 tablespoon baking powder
1 tablespoon salt or less
1 1/3 cup skim milk powder
1 1/2 cup margarine

Mix all ingredients together. Store in cool place or freezer. Use at room
temperature.

Biscuits:  Mix 2 C of "Mix" with 1/2C  water

Country White Bread/Buns

1 cup water plus 1T water; 70-80degrees F
1 large egg
4 1/2 teaspoon vegetable oil
3 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoon salt
2 1/4 teaspoon active dry yeast
2 tablespoon melted butter or shortening; (for dinner rolls only)

Place ingredients into bread maker as order as listed.  Check dough after 5
minutes of mixing. If needed add 1-2T of flour or water. For buns: Run
dough only cycle. When finished shape into rolls. Place in greased pan.
Let rise and bake in oven.

From: Christa Tyler