From kraft
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sunday, April 28, 2019
Monday, January 15, 2018
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:
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.
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.
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.
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
*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
Wednesday, September 10, 2014
Banana Chocolate Crater Cake
From: Lauren at Servingfromhome.com
1 cup butter
2 cups sugar
2 eggs beaten
1 tsp. vanilla
3 ripe bananas
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 cup sour cream
1 tsp.cinnamon
1/2 cup brown sugar
1 1/2 cups (or more) chocolate chips
Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and mashed bananas. Mix until smooth >Sift flour, baking powder and soda and add to banana mixture, alternating with sour cream. End with dry ingredients.
Pour half the batter into a greased 9 X 13 pan. Combine cinnamon and brown sugar. Sprinkle half of mixture over batter in pan.Top with half the chocolate chips. Repeat. Bake at 350 for forty-five to fifty minutes or until toothpick inserted comes out clean
1 cup butter
2 cups sugar
2 eggs beaten
1 tsp. vanilla
3 ripe bananas
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 cup sour cream
1 tsp.cinnamon
1/2 cup brown sugar
1 1/2 cups (or more) chocolate chips
Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and mashed bananas. Mix until smooth >Sift flour, baking powder and soda and add to banana mixture, alternating with sour cream. End with dry ingredients.
Pour half the batter into a greased 9 X 13 pan. Combine cinnamon and brown sugar. Sprinkle half of mixture over batter in pan.Top with half the chocolate chips. Repeat. Bake at 350 for forty-five to fifty minutes or until toothpick inserted comes out clean
Saturday, July 19, 2014
Lemon Loaf
Another knock off Starbucks recipe, but this one is "not from scratch" as it uses a cake mix.
Ingredients
- 1 box yellow cake mix OR lemon cake mix (if using lemon, omit 6 T freshly squeezed lemon juice)
- 5.1 ounce (large/family size) instant Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion/extract)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 8 ounces sour cream
- 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)* omit this is using a lemon cake mix
- 1/4 C butter, room temperature
- 2 cups powdered sugar
- 4 tbsp lemon juice
- 1 tsp lemon emulsion/extract
Cake
Lemon Topping
Instructions
- Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
- Combine all the wet ingredients and whisk until well combined.
- Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
- Divide batter evenly between two loaf pans.
- Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
- Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
- Spread evenly on top of both cakes.
- Allow the glaze to harden up before slicing.
- This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).
Make Lemon Loaf
Make Icing
Tuesday, May 13, 2014
Overnight Baked French Toast
Overnight Baked French Toast
Recipe by Our Best Bites
8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)
Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
Recipe by Our Best Bites
8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)
Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
Wednesday, January 29, 2014
Tuesday, January 14, 2014
Breakfast Casserole
1/2 - 1 lb sausage (I bought the pre-cooked pre-crumbled kind --found near the hotdogs at the store)
1 pkg crescent rolls
1 C cheddar cheese, shredded
10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper
Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.
Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.
Bake for 15-20 until the crust is golden brown and the eggs are set.
1 pkg crescent rolls
1 C cheddar cheese, shredded
10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper
Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.
Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.
Bake for 15-20 until the crust is golden brown and the eggs are set.
Friday, November 8, 2013
Saturday, January 5, 2013
Chewy Granola Bars
INGREDIENTS:
4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) - These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.
* This ingredient is often not available at regular grocery stores. You may need to shop at a natural health market or online.
DIRECTIONS:
Preheat oven to 350 degrees.
Place oats on an ungreased 11" x 17" rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.
Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.
Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.
Line a smaller (10" x 15") rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.)
Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing.
Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don't wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)
Let bars cool completely (about 90 minutes on a cooling rack; longer if you don't have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.
If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.
Wednesday, October 3, 2012
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.
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.
Wednesday, September 5, 2012
"Starbucks" Lemon Loaf
This recipe is a very close replication. The main difference I noticed was the colour in this recipe is not as yellow as the "real" version - perhaps they add a bit of food colouring too.
1 1/2 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs
1 C sugar
2 T butter, softened
1 t vanilla
1 t lemon extract
1/3 C lemon juice
1/2 C vegetable oil
Lemon icing:
1 C + 1 T icing sugar
2 T milk
1 t lemon extract
Preheat oven to 350 degrees.
Blend eggs, sugar, butter, vanilla, lemon extract, lemon juice & oil with an electric mixer. Add dry ingredients and mix until smooth. Pour into a well greased 9x5 loaf pan and bake for 45 mins. Cool, and ice.
1 1/2 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs
1 C sugar
2 T butter, softened
1 t vanilla
1 t lemon extract
1/3 C lemon juice
1/2 C vegetable oil
Lemon icing:
1 C + 1 T icing sugar
2 T milk
1 t lemon extract
Preheat oven to 350 degrees.
Blend eggs, sugar, butter, vanilla, lemon extract, lemon juice & oil with an electric mixer. Add dry ingredients and mix until smooth. Pour into a well greased 9x5 loaf pan and bake for 45 mins. Cool, and ice.
Friday, August 24, 2012
Breakfast Casserole
6 slices bread
6 slices ham
6 slices cheese
4 eggs
3/4 teaspoon mustard
1/4 teaspoon salt
2 cup milk
1 dash tabasco sauce
2 teaspoon worchestershire sauce
1/4 cup onion
1/4 cup green peppers
1 cup corn flakes
Break bread into pieces. Put in greased pan. Layer meat and cheese
on top. Mix eggs, milk and spices together. Pour over bread and ham.
(Onions and green peppers are optional) Let stand overnight.
Sprinkle with crushed cereal. Bake at 325 for 1 hour.
6 slices ham
6 slices cheese
4 eggs
3/4 teaspoon mustard
1/4 teaspoon salt
2 cup milk
1 dash tabasco sauce
2 teaspoon worchestershire sauce
1/4 cup onion
1/4 cup green peppers
1 cup corn flakes
Break bread into pieces. Put in greased pan. Layer meat and cheese
on top. Mix eggs, milk and spices together. Pour over bread and ham.
(Onions and green peppers are optional) Let stand overnight.
Sprinkle with crushed cereal. Bake at 325 for 1 hour.
Sunday, May 6, 2012
Lisa's Waffles
2 eggs
2 cup all purpose flour or whole wheat
1/2 cup vegetable oil or butter, melted
1 3/4 cup milk
1 tablespoon brown sugar
4 teaspoon baking powder
1/4 teaspoon Salt
Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy.Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. (I use a lot of nonstick spray to coat the iron before each waffle - otherwise these can be a nightmare).
Makes twelve 4-inch waffles.
2 cup all purpose flour or whole wheat
1/2 cup vegetable oil or butter, melted
1 3/4 cup milk
1 tablespoon brown sugar
4 teaspoon baking powder
1/4 teaspoon Salt
Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy.Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. (I use a lot of nonstick spray to coat the iron before each waffle - otherwise these can be a nightmare).
Makes twelve 4-inch waffles.
Deb's Waffles
2 cup flour
1 teaspoon Salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup milk
1 cup plain yogurt
1/4 cup vegetable oil
Mix dry ingredients together in bowl. Dump in eggs, milk, yogurt and oil.
Then stir together. Do not over mix.
Pour into waffle iron.
A Kennedy fave.
1 teaspoon Salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup milk
1 cup plain yogurt
1/4 cup vegetable oil
Mix dry ingredients together in bowl. Dump in eggs, milk, yogurt and oil.
Then stir together. Do not over mix.
Pour into waffle iron.
A Kennedy fave.
Buttermilk Pancakes
2 cup flour
1/4 cup sugar
2 teaspoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon Salt
2 eggs
2 cup buttermilk
1/4 cup oil
Stir first 5 ingredients in large bowl with whisk until well blended. Whisk eggs, buttermilk and oil in separate bowl until well blended. Add to dry ingredients. Stir just until blended. Do not overmix. Batter can still be slightly lumpy.
1/4 cup sugar
2 teaspoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon Salt
2 eggs
2 cup buttermilk
1/4 cup oil
Stir first 5 ingredients in large bowl with whisk until well blended. Whisk eggs, buttermilk and oil in separate bowl until well blended. Add to dry ingredients. Stir just until blended. Do not overmix. Batter can still be slightly lumpy.
Kennedy Klan Pancakes
1 1/2 cup all purpose flour
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 3/4 cup milk
2 tablespoon vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pour out about 1/4c batter for each pancake onto hot griddle or frying pan.
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 3/4 cup milk
2 tablespoon vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pour out about 1/4c batter for each pancake onto hot griddle or frying pan.
Friday, September 10, 2010
Cinnamon Buns
4 Eggs
1/2 C Sugar
1/2 C Oil
1 t Salt
2 C Milk – Scalded
Yeast – 1/2 Cup warm water, 2 t sugar, 1 T yeast or 1 package of yeast.
8 Cups of Flour – or more if needed
ICING
4oz of cream cheese
1/3 cup butter
2 C icing sugar
1 t vanilla
First I scald the milk. While that is cooling I put the 1/2 Cup of warm water in a 2 – 3 Cup glass bowl and mix in the 2 tsp. of sugar. Then I sprinkle the yeast on top. While that is rising I mix the 4 eggs, 1/2 Cup sugar, oil and salt in my Kitchen Aid mixer. When the milk is cooled but still warm I add that the mixture. When the yeast has risen (only takes about ten minutes) I add that and mix it up. Then I add the Flour. When it is all mixed I put it all into a large greased bowl. Grease the top of the dough and put saran wrap on top. Let it rise in a warm place. When it is risen I cut it in half and roll each half – one at a time and spread butter and then sprinkle brown sugar and cinnamon. Roll up and slice. In the bottom of my pans I put melted butter, corn syrup and brown sugar to make it nice and gooey. When they are all in the pans, let them rise again and then bake at 375 degrees for 15 to 20 minutes depending on your oven. These are time consuming but not difficult to make. Make sure you have several hours to do them. Can be cooled, frozen, and reheated.
NOTES: I let the dough rise an hour and a half, and then once the buns were made I let them rise at least another hour. They got nice and big! Make sure to make them in a pan with high sides, so the filling doesn't bubble over.
1/2 C Sugar
1/2 C Oil
1 t Salt
2 C Milk – Scalded
Yeast – 1/2 Cup warm water, 2 t sugar, 1 T yeast or 1 package of yeast.
8 Cups of Flour – or more if needed
ICING
4oz of cream cheese
1/3 cup butter
2 C icing sugar
1 t vanilla
First I scald the milk. While that is cooling I put the 1/2 Cup of warm water in a 2 – 3 Cup glass bowl and mix in the 2 tsp. of sugar. Then I sprinkle the yeast on top. While that is rising I mix the 4 eggs, 1/2 Cup sugar, oil and salt in my Kitchen Aid mixer. When the milk is cooled but still warm I add that the mixture. When the yeast has risen (only takes about ten minutes) I add that and mix it up. Then I add the Flour. When it is all mixed I put it all into a large greased bowl. Grease the top of the dough and put saran wrap on top. Let it rise in a warm place. When it is risen I cut it in half and roll each half – one at a time and spread butter and then sprinkle brown sugar and cinnamon. Roll up and slice. In the bottom of my pans I put melted butter, corn syrup and brown sugar to make it nice and gooey. When they are all in the pans, let them rise again and then bake at 375 degrees for 15 to 20 minutes depending on your oven. These are time consuming but not difficult to make. Make sure you have several hours to do them. Can be cooled, frozen, and reheated.
NOTES: I let the dough rise an hour and a half, and then once the buns were made I let them rise at least another hour. They got nice and big! Make sure to make them in a pan with high sides, so the filling doesn't bubble over.
Monday, April 27, 2009
Homemade Croissant
3/4 Cwarm water (105 to 115 degrees)
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.
Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.
To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.
Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.
Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.
Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.
Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.
To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.
Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.
Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.
Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.
Monday, March 23, 2009
Crepes
From: Holly Sangree
4 eggs
4 T melted butter
1/2 t salt
1 C cold milk
1 C cold water
2 C flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended (no lumps). Now, they say to refrigerate it at least 2 hours or overnight, but we never think this far ahead so we don't know how much better it might be if we ever did that step. =) In a heated crepe pan, pour enough batter to just cover the bottom of the pan thinly. Brown slightly on one side, then flip and fry slightly on other side. Cool and stack in layers. Crepes may be made in advance, but must be used at room temperature. Makes about 16 six-inch crepes.
Filling:
We like to use fresh strawberries, cut and sprinkled with a little sugar. OR
8oz. cream cheese,
1/4 cup of powdered sugar
a couple of tablespoons of freshly squeezed lemon juice (half a lemon).
Beat until smooth and enjoy!
4 eggs
4 T melted butter
1/2 t salt
1 C cold milk
1 C cold water
2 C flour
In a blender, beat eggs, salt and melted butter. Add water and milk and beat in flour. Mix until well blended (no lumps). Now, they say to refrigerate it at least 2 hours or overnight, but we never think this far ahead so we don't know how much better it might be if we ever did that step. =) In a heated crepe pan, pour enough batter to just cover the bottom of the pan thinly. Brown slightly on one side, then flip and fry slightly on other side. Cool and stack in layers. Crepes may be made in advance, but must be used at room temperature. Makes about 16 six-inch crepes.
Filling:
We like to use fresh strawberries, cut and sprinkled with a little sugar. OR
8oz. cream cheese,
1/4 cup of powdered sugar
a couple of tablespoons of freshly squeezed lemon juice (half a lemon).
Beat until smooth and enjoy!
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