Cinnamon Buns

Today we made Cinnamon Buns!

1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk

Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted

In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Cinnamon Buns

Add some flour and sugar.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Place in greased bowl. Turn over once. Cover bowl with plastic wrap.

Cinnamon Buns

Cinnamon Buns

Chill dough overnight. Punch down dough. Stir filling ingredients together.

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Cinnamon Buns

Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.

Cinnamon Buns

Spread filling on top, leaving a little margin around the sides.

Cinnamon Buns

Roll up.

Cinnamon Buns

Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.

Cinnamon Buns

Preheat oven to 350.

Cinnamon Buns

Remove plastic wrap. Bake 10-15 minutes or until browned.

Cinnamon Buns

Cinnamon Walnut Brittle

Today we made Cinnamon Walnut Brittle!

2T butter, 1T cinnamon, 3/4t baking soda, 1 1/2C sugar, 1/4C light corn syrup, 1/4C water, 2C walnuts, 1/2t vanilla

In bowl, stir together cinnamon and baking soda. Cook sugar, corn syrup and water over high heat to a rolling boil.

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Reduce heat to medium-high and cook, stirring occasionally until a candy thermometer reads 260F (hard ball stage), 10-15 minutes.

Mocha Gelato

Add walnuts, vanilla and butter.

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Mocha Gelato

Continue cooking, stirring frequently until 300F (hard crack stage), 10-15 minutes. Remove from heat and quickly add cinnamon mixture, blending well. Turn onto a buttered baking sheet. Spread evenly.

Mocha Gelato

Mocha Gelato

Cool and set. Break into pieces.

Mocha Gelato

Pumpkin Meringue Pie

Today I made Pumpkin Meringue Pie!

3 eggs, separated, 1T cinnamon, 1/2C brown sugar, 1/2C skim milk, 1T flour, 15 oz pumpkin puree, 1 graham cracker pie shell, 3T sugar, 1/2t cinnamon

Preheat oven to 325F. Mix yolks with brown sugar.

Pumpkin Meringue Pie

Pour in milk.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Mix in pumpkin puree. Blend well.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Stir in flour and 1T cinnamon.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pour into pie shell.

Pumpkin Meringue Pie

Beat whites until soft peaks form.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Beat in sugar and 1/2t cinnamon until stiff peaks form.

Pumpkin Meringue Pie

Pile evenly on pie.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Bake 30 minutes or until lightly browned. Cool before cutting. As it is difficult to make pie slices look appetizing– garnish with frozen, chopped mini marshmallows (possibly stolen from the cranberry marshmallow ice milk).

Pumpkin Meringue Pie

Squash Cinnamon Rolls

Today I made Squash Cinnamon Rolls!

3 1/2 C flour, 2 1/4t (1 envelope) dry yeast, 1/4C water, 1 egg, 1C baked, mashed and seeded butternut squash, 1/2C brown sugar, 1t salt, 2/3C skim milk, 4T butter, melted

Filling: 1/4C brown sugar, 1T butter, melted, 1T cinnamon

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.

Squash Cin Rolls

Squash Cin Rolls

Stir in brown sugar.

Squash Cin Rolls

Squash Cin Rolls

Stir in 1C flour.

Squash Cin Rolls

Stir in egg.

Squash Cin Rolls

Stir in more flour.

Squash Cin Rolls

Work in squash.

Squash Cin Rolls

Stir in milk.

Squash Cin Rolls

Stir in melted butter.

Squash Cin Rolls

Work in remaining flour.

Squash Cin Rolls

Place in a greased bowl. Turn ball over once. Let rise 1 hour or until doubled in volume. Punch down dough. Knead a few times on lightly floured board. Roll out to 1/2″ thick into a rectangle. Add filling: Spread melted butter evenly on top.

Squash Cin Rolls

Stir together cinnamon and sugar. Sprinkle evenly on top.

Squash Cin Rolls

Squash Cin Rolls

Roll up and slice into 1″ high circles. Place on greased cookie sheets. Cover with plastic wrap. Let rise 30 minutes.

Squash Cin Rolls

Preheat oven to 350F.

Squash Cin Rolls

Bake 25 minutes or until golden. Rolls will expand significantly while baking.

Squash Cin Rolls

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

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

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

Cocoa Cinnamon Rolls

Today I made Cocoa Cinnamon Rolls!

1C milk, 4T butter, 1/2C sugar, 1t salt, 1 envelope dry yeast, 1/4C water, 5-6C flour, 2 eggs, 8 oz strawberry cream cheese or plain cream cheese, Filling: 1/4C unsweetened cocoa powder, 1/4C sugar, 1T cinnamon

Place 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.

Cocoa Cin Rolls

Cocoa Cin Rolls

Cocoa Cin Rolls

Stir in a few tablespoons of flour.

Cocoa Cin Rolls

Cocoa Cin Rolls

Add 1/2C sugar.

Cocoa Cin Rolls

Stir in milk, 2C flour and salt.

Cocoa Cin Rolls

Cocoa Cin Rolls

Work in eggs, then butter and cream cheese.

Cocoa Cin Rolls

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

Cocoa Cin 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). Mix filling ingredients.

Spread about 2T filling on top of dough rectangle.

Cocoa Cin Rolls

Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Cocoa Cin Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Cocoa Cin Rolls

Cinnamon Bread

Today I made Cinnamon Bread!

1/4 oz dry yeast (1 envelope), 1 egg, 4-5C flour, 1/4C warm water, 6T butter, softened, 6T fat free sour cream, 1/4C ground cinnamon, 1/2C sugar

Pour warm water (105 to 115 degrees Fahrenheit) on yeast.

Cinnamon Bread

Cinnamon Bread

Stir until yeast is dissolved.

Cinnamon Bread

Cinnamon Bread

Stir in 1C flour.

Cinnamon Bread

Stir in butter. Chop into small chunks, which need not be fully blended in.

Cinnamon Bread

Cinnamon Bread

Cinnamon Bread

Stir in egg.

Cinnamon Bread

Cinnamon Bread

Cinnamon Bread

Stir in more flour, and sour cream.

Cinnamon Bread

Cinnamon Bread

Add enough flour to form a dough that is elastic and still a little tacky. Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. On floured board, roll out into two rectangles. Stir together sugar and cinnamon. For a sweeter, spicier bread– add additional sugar and cinnamon.

Cinnamon Bread

Cinnamon Bread

Cinnamon Bread

Spoon onto rectangles.

Cinnamon Bread

Roll up each and put sealed side down on greased cookie sheet.

Cinnamon Bread

Cinnamon Bread

Cinnamon Bread

Prick with fork if there are no gaps in loaves. Cover with plastic wrap and let rise for 1 hour. Remove wrap. Preheat oven to 375F.

Cinnamon Bread

Bake 25 minutes or until lightly browned.

Cinnamon Bread

Cinnamon Bread