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Apple Rolls

Today I made Apple Rolls!

1 1/4C milk, 4T butter, melted, 1/2C sugar, 1t salt, 2 1/4t (1 envelope) dry yeast, 1/4C water, 4-5C flour, 2 eggs

Filling: juice of 1 medium lemon, 1T cornstarch, 1T cinnamon, 1/2C brown sugar, 3 medium Granny Smith apples, peeled and coarsely chopped

Put yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Apple Rolls

Apple Rolls

Stir in 1C flour.

Apple Rolls

Add sugar.

Apple Rolls

Stir in milk, 2C flour and salt.

Apple Rolls

Apple Rolls

Apple Rolls

Work in eggs, then melted butter.

Apple Rolls

Apple Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Apple Rolls

Apple Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 10 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking).

Prepare filling: Stir lemon juice with cornstarch over medium heat until thickened, about 2 minutes. Remove from heat.

Apple Rolls

Apple Rolls

Apple Rolls

Apple Rolls

Apple Rolls

Apple Rolls

Stir in cinnamon.

Apple Rolls

Stir in brown sugar. Blend well.

Apple Rolls

Apple Rolls

Stir in chopped apples, coating thoroughly.

Apple Rolls

Apple Rolls

Apple Rolls

Apple Rolls

Spread about 2t filling on top of dough rectangle.

Apple Rolls

Roll up. Pinch ends to seal.

Apple Rolls

Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour.

Apple Rolls

Alternate item: To make Apple Pot Pie instead, press half of dough evenly and up onto sides of greased casserole dish. Spoon filling on top. Spread remaining dough on top in desired pattern– lattice or clumps. Cover dish with plastic wrap. Let rise 1 hour.

Preheat oven to 350.

Apple Rolls

Remove plastic wrap. Bake 30-35 minutes or until lightly browned.

Apple Rolls

Banana Cake with Grand Marnier Glaze

Today I made Banana Cake with Grand Marnier Glaze!

3C flour, 1 1/2 C sugar, 3t baking powder, 1t salt, 4T butter, melted, 5 eggs, separated, 7 ripe, medium bananas, mashed, 1/4C skim milk

Glaze: 6T cornstarch, 1/2C water, 2/3C sugar, 1/2C Grand Marnier

Preheat oven to 350F.

BanCakeGMG

Sift dry ingredients. In separate bowl, whisk yolks with 1 1/4 C sugar.

BanCakeGMG

BanCakeGMG

Alternately stir in dry ingredients, milk and melted butter, beginning and ending with dry.

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

Stir in bananas until almost blended.

BanCakeGMG

In separate bowl, beat egg whites until soft peaks form.

BanCakeGMG

Beat in 1/4C sugar until meringue is stiff but not dry.

BanCakeGMG

BanCakeGMG

Carefully fold banana mixture into whites.

BanCakeGMG

BanCakeGMG

Turn into 2 greased 9″ round pans.

BanCakeGMG

BanCakeGMG

Bake 40 minutes or until lightly browned and toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan on separate plates.

BanCakeGMG

Glaze: Constantly stir cornstarch, water and sugar over medium heat until thickened into a paste, about 10 minutes. Turn off heat.

BanCakeGMG

BanCakeGMG

BanCakeGMG

BanCakeGMG

Quickly add Grand Marnier, stirring vigorously until well blended.

BanCakeGMG

Pour half of glaze on top of one cake.

BanCakeGMG

BanCakeGMG

Put second cake on top of first. Pour on remaining glaze. Slice cake. Serve warm.

BanCakeGMG

Cinnamon Mint Biscotti

Today I made Cinnamon Mint Biscotti!

8T butter, 3/4C sugar, 2 eggs, 1t mint extract, 2 1/2 C flour, 1t baking powder, 2t cinnamon, 1t ground cloves, 1/4C sugar

Preheat oven to 350F.

Cinn Mint Bisc

Sift together dry ingredients. In separate bowl, cream 6T butter and 3/4C sugar.

Cinn Mint Bisc

Beat in eggs. Blend well.

Cinn Mint Bisc

Cinn Mint Bisc

Stir in mint extract.

Cinn Mint Bisc

Add dry ingredients and combine until mixture forms a sticky dough.

Cinn Mint Bisc

Cinn Mint Bisc

Cinn Mint Bisc

Shape into 2 loaves and place on greased cookie sheet. Flatten to about 1/2″ high. Melt 2T butter.

Cinn Mint Bisc

Mix in 1/4C sugar. Spread in straight line on center of loaves.

Cinn Mint Bisc

Bake 25-30 minutes or until lightly browned. Cool 20 minutes. Slice with sharp knife into long, thin sticks.

Cinn Mint Bisc

Remove excess butter/sugar mixture. Place on cut side on baking sheet. Bake 20 minutes longer or until dry and crunchy.

Cinn Mint Bisc

Cherry Crisp

Today I made Cherry Crisp!

2C pitted halved fresh cherries, 2T cornstarch, 1/4C sugar, 1/4C water, 3/4C packed brown sugar, 1/2C uncooked quick-cooking or old-fashioned oats, 1/2C flour, 3T butter

Preheat oven to 350F.

Cherry Crisp

Stir cornstarch, sugar, water and cherries constantly over medium heat until thickened, about 8 minutes. Remove from heat.

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

In bowl, stir together brown sugar, flour and oats.

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cherry Crisp

Cut in butter. Spread half evenly into greased 8″ or 9″ square pan.

Cherry Crisp

Spread cherry mixture over this.

Cherry Crisp

Cherry Crisp

Sprinkle on remaining half of oats mixture, with extra brown sugar if desired.

Cherry Crisp

Bake 25-30 minutes or until lightly browned.

Cherry Crisp

Corn Raisin Carrot Pudding

Today I made Corn Raisin Carrot Pudding!

1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins

Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

In bowl, whisk eggs, milk and sugar together until blended.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Whisk in remaining ingredients except butter and raisins.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Add melted butter. Mix well.

Corn Carrot Raisin Pudding

Stir in raisins.

Corn Carrot Raisin Pudding

Pour over kernel mix, spreading raisins evenly.

Corn Carrot Raisin Pudding

Bake 35-40 minutes or until lightly browned.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Alternate recipe: no raisins, 1T nutmeg instead of cinnamon

Corn Carrot Raisin Pudding