Cherry Rolls

Today I made Cherry Rolls!

1 envelope dry yeast, 1/4C water, 2/3C sugar, 3T butter, melted, 3 eggs, 4-5C flour, 1/2C powdered sugar, 2C pitted fresh cherries

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Cherry Rolls

Cherry Rolls

Cherry Rolls

Add sugar.

Cherry Rolls

Add 1C flour and melted butter.

Cherry Rolls

Cherry Rolls

Work in eggs, then add enough flour to form a dough.

Cherry Rolls

Place in a greased bowl.

Cherry Rolls

Turn over once. Cover with plastic wrap. Refrigerate overnight.

Punch down dough. Place on floured surface. Add more flour.

Cherry Rolls

Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into a 3″X2″ rectangle. Sprinkle on 1T powdered sugar.

Cherry Rolls

Top with 1 heaping T cherries.

Cherry Rolls

Roll up. Pinch to seal edges. Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour.

Cherry Rolls

Preheat oven to 350F.

Cherry Rolls

Remove plastic wrap. Bake 15-20 minutes or until golden brown.

Cherry Rolls

Apple Peanut Butter Cake

Today I made Apple Peanut Butter Cake!

2C flour, 2C sugar, 1C creamy peanut butter, 1/4C butter, 1/2C milk, 2 eggs, 1t vanilla extract, 1t baking soda, 1t baking powder, 3 medium Granny Smith apples, peeled

Preheat oven to 325F. Sift together dry ingredients except sugar. In separate bowl, cream butter, peanut butter and sugar together.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Add eggs.

Apple Peanut Butter Cake

Mix in milk. Blend well.

Apple Peanut Butter Cake

Stir in vanilla.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Mix in dry ingredients.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Chop 1 apple into 1/2″ pieces. Mix into batter.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Turn into greased 10″ round cake pan.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Top with crescent-shaped apple slices, one layer deep, of the remaining apples.

Apple Peanut Butter Cake

Place a baking sheet under cake pan while baking, in case of batter overflow. Bake 1 hour or until well browned and knife inserted in center of cake emerges clean.

Apple Peanut Butter Cake

Apple Peanut Butter Cake

Chocolate-Raisin Bread

Today I made Chocolate-Raisin Bread!

1 envelope dry yeast, 1/4C water, 1C skim milk, 2/3C sugar, 3T butter, 3 eggs, 4-5C flour, 12 oz chocolate-covered raisins

Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in about 1C flour.

Chocolate-Raisin Bread

Mix in sugar.

Chocolate-Raisin Bread

Mix in 1C milk.

Chocolate-Raisin Bread

Chop butter into small pieces. Mix into batter.

Chocolate-Raisin Bread

Add eggs.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Mix in enough flour to form a dough that is a little tacky.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Knead a few minutes. Roll into a ball. Place in a large, greased bowl. Turn ball over once. Cover bowl with plastic wrap. Refrigerate overnight. Punch down dough. Divide in two. Roll or stretch one half out on floured surface.

Chocolate-Raisin Bread

Sprinkle half of chocolate-covered raisins evenly onto dough.

Chocolate-Raisin Bread

Roll up.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Place in greased loaf pan.

Chocolate-Raisin Bread

Repeat with other half. Let rise one hour. Preheat oven to 325F. Bake 45-50 minutes or until golden brown.

Chocolate-Raisin Bread

Chocolate-Raisin Bread

Chocolate Cheese Marshmallow Ice Milk

2C skim milk, 12 oz chocolate chips, 5 oz mini marshmallows, 14 oz sweetened condensed milk, 8 oz fat-free cream cheese, 6 oz slivered almonds (optional)

Stir milks constantly on medium heat until condensation evaporates from bottom of saucepan.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Add cream cheese. Blend well.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Add chocolate chips. Stir until melted.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Turn off heat. Add marshmallows. Stir until nearly all melted.

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Choc Cheese Marsh Ice Milk

Stir in almonds (optional).

Choc Cheese Marsh Ice Milk

Pour into serving dish. Freeze until of desired consistency.

Choc Cheese Marsh Ice Milk

Tequila Sour Cream Cupcakes

Today I made Tequila Sour Cream Cupcakes With Chocolate Glaze!

2C flour, 1 1/2t baking powder, 1C sugar, 2 eggs, 1C tequila, 2T butter, melted, 1/2C lowfat sour cream

Glaze: 1T cornstarch, 1T sugar, 2T skim milk, 2 oz chocolate chips, melted

Preheat oven to 350F.

Tequila Sour Cream Cupcakes

Sift together flour and baking powder. In separate bowl, beat sour cream and eggs together.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add melted butter.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Mix in 1C sugar. Blend well.

Tequila Sour Cream Cupcakes

Make a “well” in the dry ingredients.

Tequila Sour Cream Cupcakes

Alternately add tequila and egg mixture. Blend well.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Turn into greased, lined or nonstick cupcake tin.

Tequila Sour Cream Cupcakes

Bake 30-35 minutes or until golden brown. Cool.

Tequila Sour Cream Cupcakes

Stir together cornstarch and 1T sugar.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add milk.

Tequila Sour Cream Cupcakes

Stir constantly over low heat until thickened, about 5-7 minutes. Turn off heat. Add chips.

Tequila Sour Cream Cupcakes

Stir until melted and smooth. Spread on cupcake tops.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Chill 10 minutes.

Tequila Sour Cream Cupcakes