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.

Jam Cookies

baking stuff
Ingredient list

1 c. butter
1/2 c. sugar
1/2 c. Karo Dark corn syrup
2 eggs, separated
2 1/2 c. sugar
2 c. chopped nuts
jam
Instructions

In bowl, with mixer at medium speed, beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill. Shape into 1″ balls. Dip into egg whites, slightly beaten. Roll in nuts. Place 2″ apart on greased cookie sheet. With thumb, make indentation in center of each cookie. Bake in 325º oven 20 minutes or until golden. Fill with jam. Cool. Makes 4 dozen.

Sweet and sour brisket

beef roast
Ingredient list

3 and 1/2 pounds 1st cut Beef Brisket
2 cups Heinz ketchup
1 cup brown sugar
1 and 3/4 cup apple cider vinegar
2 packages Lipton Onion Soup Mix
6 large cloves of garlic
1 tablespoon pepper
Instructions

Place all ingredients (except brisket) in a bowl and mix well.
Divide marinade in half and marinate brisket for 24 hours.
Place brisket and the marinade you marinated it in into baking pan, cover and bake 2-3 hours at 350* – fork tender.
After cooking, refrigerate overnight.
Take out and slice thinly AGAINST the grain (while cold).
Place in clean baking dish, cover with remaining marinade and reheat at 350* 15-20 minutes until hot.

Overnight french toast

french toast
Ingredient list

1 loaf French bread
5 eggs
3/4 c. milk
1/4 tsp. baking powder
1 T. vanilla extract
1 (20-oz.) bag frozen, whole strawberries
4 ripe bananas, sliced
1 c. sugar
1 T. apple pie spice
cinnamon sugar
Instructions

Cut French bread into 8 thick slices. Combine eggs, milk, baking powder and vanilla. Pour over bread. Cover and refrigerate overnight. In the morning, combine strawberries, bananas, sugar and applie pie spice. Put in greased baking dish and top with prepared bread. Sprinkle with cinnamon sugar. Bake in 450º oven for 20-25 minutes.

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.

Strawberry loaf

Ingredient list

3 c. flour
1 tsp. baking soda
dash of salt
3 tsp. cinnamon
2 c. sugar
3 eggs, well-beaten
1 (20-oz.) container frozen strawberries, well thawed
1 1/4 c. salad oil
1 1/4 c. nuts, if desired
Instructions

In large bowl sift together flour, baking soda, salt, cinnamon and sugar. In medium bowl, mix together eggs, strawberries, salad oil and nuts. Fold into flour mixture. Spoon into two well-greased 9×5-inch loaf pans. Bake at 350º for one hour until they test done.

Blond brownies

Ingredient list

1/4 c. butter or margarine
1 c. brown sugar
1 egg
3/4 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 c. nuts and/or chocolate bits, if desired
Instructions

Melt butter or margarine in a saucepan. Add brown sugar and let cool before adding egg, flour, baking powder and vanilla. Add nuts and/or chocolate chips, if desired. Mix all together and bake in a square pan in 350º for 28-30 minutes.

Russian tea or Spiced pineapple tea

Ingredient list

Juice of 3 oranges and 3 lemons
1 #2 can of pineapple juice
1 teaspoon whole cloves
1/2 teaspoon ginger
2 1/2 cups sugar
6 regular size tea bags
Instructions

Boil 1 quart water and add tea,cloves,ginger,2 lemon rinds and 1 orange rind. Let sit 10 minutes. Add sugar to 3 cups water and bring to boil and boil slowly 5 minutes. Strain first ingredients and mix with sugar water and juices in gallon jug. Add water to fill jug. Heat to drink. DO NOT BOIL!!

Banana Cream Pie

This recipe is very versatile. Can be used for other cream pies.

For Butterscotch:
Substitute 1 cup of brown sugar for the 2/3 cup whie sugar and use brown sugar in the meringue.

For Coconut:
Add 1 cup moist shredded coconut to the Banana Cream filling and sprinkle coconut over the meringue before baking.

For Chocolate:
Increase the sugar to 1 cup and add 3 tablespoons of cocoa.
Ingredient list

2/3 Cup Granulated Sugar
3 Tablespoons Corn Starch
2 Cups Scalded Milk
3 Egg Yolks, slightly beaten
3 Tablespoons Margarine
1 teaspoon vanilla
Pinch of Salt
Instructions

Mix flour, sugar and salt. Gradually add scalded milk and cook over low heat stirring until mixture thickens. Add a small amount of this hot mixture to the egg yolks, then stir the egg yolk mixture into the rest of the hot mixture. Cook until mixture thickens like pudding. Add butter and vanilla. Stir and Cool

Slice 2 bananas in the bottom of a baked pie shell and pour cooled cooked mixture over bananas. Top with meringue. Bake at 300 degrees for 15 to 20 minutes til brown.

Irish Cream Fudge

Ingredient list

2 pkg. (12-oz.) milk chocolate chips
1 (12-oz.) pkg. semi-sweet chocolate chips
2 (7-oz.) jars marshmallow cream
2 tsp. vanilla extract
2/3 c. Bailey’s Irish Cream
3 c. chopped nuts, optional
4 1/2 c. sugar
1 (12-oz.) can evaporated milk
1/2 lb. butter
Instructions

In a very large bowl, combine milk chocolate chips, semi-sweet chocolate chips, marshmallow cream, Bailey’s and nuts. Set aside. Line a 10×15-inch pan with foil and spread lightly with butter. In a saucepan, combine sugar, evaporated milk and butter. Bring to a boil over medium heat. Cook slowly, stirring constantly for 11 minutes. Pour milk mixture over the chocolate chip mixture. Stir slowly by hand to blend. DO NOT USE A MIXER. Pour into prepared pan. Chill until set. Makes 5 lbs.

42 queries in 0.505 seconds.