Moist and delicious cinnamon rolls

Ingredient list

4 1/2-5 c. all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs

3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 T. ground cinnamon
1/2 cup butter

Powdered Sugar Glaze:
In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half (1-2 T.) to make of drizzling consistency.
Instructions

In a large mixer bowl, combine 2 1/4 cups of the flour, 1/2 teaspoon salt, and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, and the 1/3 cup sugar just until warm (120-130 degrees and butter is almost melted. Add to the flour mixture, add eggs. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes, scraping sides. Using a wooden spoon, stir in as much of the remaining flour (2 1/4-2 3/4 cups) as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes. Shape into a ball; place in a greased bowl, turning once. Cover, let rise in warm place until double, about 1 hour.

For filling: combine brown sugar, 1/4 cup flour, and cinnamon. Cut in the remaining 1/2 cup butter till crumbly; set aside.

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to a 12-inch square.

Sprinkle filling over the dough square; roll up jelly-roll style, pinch edges to seal. Slice roll into eight pieces; arrange in a greased 13×9 inch baking pan.

Cover dough loosely with plastic wrap; let dough rise until nearly double, about 45 minutes.

Brush dough with half & half or light cream. Bake in a 375 oven for 25 minutes or until light brown. Frost with powdered sugar icing. Serve warm.

Flaky Biscuits

biscuits hor

Ingredient list

2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
Instructions

Heat oven 450 degrees. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on a lightly floured board. Knead lightly. Roll or pat out about 1/2″ thick. Cut out. Place on un-greased baking sheet, bake 10-12 minutes until golden brown. FOR SOUTHERN: Substitute buttermilk for regular milk but use only 2 tsp. baking powder and add 1/4 tsp soda. Also add 2 more T. of shortening to recipe. Roll out to 1/4″ thick and proceed.
FOR CORNMEAL BISCUITS: Substitute 1/2 c. cornmeal for 1/2 c. flour and roll out 1/2″ thick. Cut out in diamond shapes with knife.
FOR POCKETBOOK BISCUITS: Roll out 1/4″ thick. Cut out rounds spread with butter, fold in half, press edges together and bake.

Dinner rolls or biscuits

Rolls Horizontal

Ingredient list

5 cups flour
1 cup crisco
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
4 Tbsp. sugar
1 pkg. dry yeast
1/2 cup warm water
2 cups butttermilk
Instructions

Put yeast in bowl ~pour in water~ let stand. Mix dry ingredients. Add crisco to water and yeast. With mixer, start working dry ingredients along with buttermilk into yeast ~water and crisco. Finish blending with hands. Take from bowl and mix with a little flour on counter until well blended. Put back in bowl & cover with cloth. Roll & cut out. Bake for approximately 12 minutes at 400 degrees.

Irish soda bread

Soda bread
Ingredient list

4 c. all-purpose flour
3 T. subar
1 T. baking powder
1 tsp. salt
6 T. margarine or butter
1 1/2 c. golden raisins
2 large eggs
1 1/2 c. buttermilk
Instructions

Preheat oven to 350º. Grease 2-quart, round casserole dish. In large bowl, mix first 5 ingredients. With pastry blender or two knives used scissor-fashion, cut into margarine or butter until mixture resembles coarse crumbs; stir in raisins. In cup, beat eggs slightly; remove one T. beaten egg and reserve. Stir in buttermilk and remaining beaten eggs into flour mixture just until flour is moistened (dough will be sticky). Turn dough onto well-floured surface. With well-floured hands, knead 8-10 strokes to mix thoroughly. Shape dough into ball; place in casserole. In center of ball, cut a 4-inch cross about 1/4 inch deep. Brush dough with reserved egg. Bake bread 1 hr. 20 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole dish and finish cooling on wire rack. Makes 16 servings.

Honey Apple Cake

With Rosh Hashanah coming up, I turned to our friend Norene Gilletz from Gourmania.com for a great holiday recipe. She suggested her Apple Honey cake from “The NEW Food Processor Bible” (whitecap books). You won’t be disappointed by this recipe – it’s a moist and delicious treat that’s perfect any time!
applehoneycakelow

Ingredients

3 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 medium apples, peeled and cut in chunks
3 eggs plus 2 egg whites (or 4 eggs)
1 cup sugar
1/2 cup canola oil
1 cup liquid honey
3/4 cup cold tea
1/4 cup brandy

Preparation Instructions

Preheat oven to 325°F.
Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.

Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). Bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.
Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.
Additional Comments: If you don’t have brandy on hand, you can substitute Grand Marnier, orange juice or peach brandy. Apple juice can replace half of the tea for a delicious taste.

Hot cross buns

Nothing says Easter like hot cross buns, especially when they’re home made. This recipe comes from Jennifer L.’s book, in North Branch , MN, although I’ve made a few tiny tweaks.

Hot cross buns

Ingredients

4-4 1/2 c. all purpose flour
1 pkg active dry yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
2 eggs plus 1 yolk
3/4 c. milk
1/2 c. butter
1/3 c. granulated sugar

3/4 cup currents
(1/4 cup candied orange zest and 1/4 cup candied ginger, cut into small cubes)
1 egg white
1/2 cup icing sugar
1 tsp milk (or more if needed)

Preparation instructions

1. In a large mixing bowl combine 2 c. flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 tsp salt until warm (120°-130°) and butter almost melts.
Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 20 sec. scraping bowl. Beat on high 3 minutes. Stir in currants and orange peel and ginger (if desired), and as much remaining flour as you can.
2. Turn onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1 1/2 hrs).
3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portiions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise till nearly double. (45-60 minutes)
4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tbsp water. Brush mixture of egg white and water over rolls. Bake in a 375° oven for 12-15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is of drizzling consistecy. Drizzle icing into slashes atop each bun. Serve warm.

Submitted by: Jennifer L

Grandma’s oatmeal bread

from Jennifer L.’s book, North Branch , MN

Ingredients

2 pkgs or cakes Fleischmann’s Yeast, active dry or compressed
1/2 c. warm water (105°-115° F.)
1 1/4 c. boiling water
1 c. rolled oats
1/2 c. molasses

Preparation instructions

Dissolve the yeast i warm water. Combine boiling water and rolled oats. Add molasses, shortening and salt to the oat mixture. Cool to lukewarm. Add 1/3 of the flour. Beat. Add the eggs and yeast. Beat again. Add enough of the remaining flour to make a soft dough. Let the dough rest for about 10 minutes. Knead on a floured board approx. 20 minutes. Let it rise until double in bulk. Shape into two loaves. Place inn lightly greased loaf pans sprinkled with rolled oats. With a pastry brush, brush o a mixture of egg white, water and rolled oats on each loaf. Let the loaves rise until double in bulk, about 45 minutes. Bake in 375° oven for 35-40 minutes. If the tops of the loaves are getting too brown after the first 10 minutes of baking, cover the tops with aluminum foil.

Submitted by: Jennifer L

Gingerbread

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 c. all purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/4 c. packed brown sugar
1 egg
1/2 c. light molasses
1/2 c. boiling water

Preparation instructions

Grease and lightly flour 9×1 1/2 inch baking pan. Combine the first 6 ingredients. In a mixer bowl beat shortening on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and water alternately to beaten mixtur, beating after each addition. Turn into prepared pan. Bake in a 350° oven 30-35 minutes or till done. Cool 10 minutes on a wire rack. Remove from pan; serve warm.

Submitted by: Jennifer L

Swedish limpa

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour

Preparation instructions

In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.

Submitted by: Jennifer L

St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G

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