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Archive for the ‘Recipes’ Category

Sticky buns

Posted in Recipes, We Likey!, tagged , , on November 19, 2012 | 2 Comments »

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STICKY BUNS

Cooking spray
1 package of Rhodes frozen white dinner rolls (36 rolls)
1 package of 3.5-ounce Jell-O butterscotch cook & serve pudding
½ cup butter (one stick)
¾ cup brown sugar
¾ teaspoon cinnamon

1. Spray Bundt pan with cooking spray.

2. Layer pan with 24 frozen rolls.

3. Sprinkle dry pudding mix evenly over rolls.

4. In a small saucepan, melt butter, brown sugar and cinnamon.

5. Pour melted mixture over frozen rolls.

6. Cover tightly with foil and let stand on kitchen counter overnight.

7. In the morning take foil off, and bake 30 minutes a 350-degree oven.

8. After about five minutes, invert onto a plate and serve warm.

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Monster Brownie Bites

Posted in Recipes, tagged , , , , , , , on October 17, 2012 | Leave a Comment »

We made monster treats! I started with a simple brownie recipe baked in greased mini muffin tins (made about 48 out of a recipe and baked for about half the time called for in the original recipe). Covered them with a simple frosting (although canned frosting is easy too) along with some candy eyes, candy corn and assorted sprinkles. Fast, spooky and delicious. Henry liked helping.
Some advice. I tried some fancy brownies that did not work out in the mini version. A boxed mix would work here too. You need a certain amount of frosting to support the candy corn horns (I saw cupcakes with candy corn hair, which was cute, but not doable on a small scale like this). Chocolate chips could be used with plain frosting to make bulging eyes if you can’t find the candy…

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Harvest Cinnamon Rolls

Posted in Recipes, We Likey!, tagged , , , , , , , on June 1, 2012 | Leave a Comment »

Who doesn’t like cinnamon rolls? They are delicious with their warm cinnamon flavor and indulgent cream cheese frosting. Add a cup of coffee and your morning is off to a good start!

There is a downside to cinnamon rolls. They seem, well, high maintenance. Something you might see displayed artfully in a glossy magazine published by Martha Stewart, or on the counter of a diner or in an avid baker’s kitchen. For most people, I think they seem intimidating. Just looking at them, you can tell there are multiple steps (and, ahem, bowls to clean up later) between the cinnamon filling (1 bowl) and the rich dough (at least one bowl, maybe two) and the frosting (this bowl gets more love, you know you are considering what to do with the “extra” frosting right now…). There is rolling and shaping and more rolling and cutting. Is it worth it?

In a word, yes. If you can find a high quality, easy recipe. And, after much searching (and many recipes that will be left out in the interwebs without mention), I found my recipe. I like several things about these.

1. You can make the dough the day before, put them in the fridge overnight and bake them first thing in the morning (while you make coffee or tea:)

2. The dough can be made in a (probably 2 pound or up) bread machine.

3. The ingredients are pantry staples. I like to experiment in the kitchen, but I don’t like driving all over town for three kinds of flour or special butter or whatever. If you don’t have these things, they are in your local market.

4. Henry loves these. Aside from pizza and macaroni and cheese, he asks for these.

5. It makes a ton and they can be frozen for later, so you can make one batch and have weeks of cinnamon rolls (if you have a small family)

The recipe is here. I make it as stated except I make twice as much icing. This is also nice for brunches, as people can frost their own and pile on as much icing as their social graces allow…

Some pictures of the process.

I got this bread slicer at Lehman’s. It helps make the cinnamon rolls roughly the same size.

One cut up cinnamon roll with the cinnamon goodness all over the place!

Before rising. Yes, you should leave this much room between them, you’ll see why.

After rising an hour. They get bigger while the oven heats up too.

The house smells so good at this point.

You get about four pans of these out of one recipe (9 inch pan shown).

Your family (and interested pets) will come out of the woodwork for these.

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Spiced Caramel Snack Mix

Posted in Recipes, tagged , , , , , , , on April 17, 2012 | 5 Comments »

Five Reasons You Should Make This:

1. It is so good people ask you not to make it (because they are concerned about eating it all)

2. No leftover cereal (compared to some other snack mixes that will remain nameless)

3. If you make it before folks come over, it makes your house smell spicy and sweet

4. It is easy to make–be sure to use a roaster pan to keep all the cereal/pretzels in the pan and not all over your stove top when you mix it, and mixing it well makes it crispy instead of clumpy

5. You can customize this to make it what you like: don’t like pretzels? add in some nuts (almonds or walnuts would be great), don’t like raisins? add some other chocolate covered fruit or something else–you choose!

Spiced Caramel Snack Mix*

Ingredients

1 12oz box of Crispix
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. butter
1 tsp cinnamon
1/2 tsp ground ginger
1 pkg dark chocolate covered raisins
2 to 3 cups of pretzels

1. preheat oven to 300. In large roaster pan, stir together cereal and pretzels
2. in small saucepan, stir together brown sugar, syrup, butter, cinnamon and ginger until melted and mixture is smooth. Pour over cereal. Stir gently to coat.
3. Bake for 30 minutes, stirring twice. Spread cereal on waxed paper. Cool. Break into pieces if needed. Add raisins to mix. Store in airtight container for up to 1 week.

*This recipe is substantially altered from a recipe in Easy Family Food.
 Now, share it with someone you love!

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Miller’s Rolls

Posted in Recipes, tagged , , , , , , , on April 11, 2012 | Leave a Comment »

I remember getting dressed up and going to Miller’s with many members (remember, we’re from an Irish Catholic family) of our brood. I also remember my father making sarcastic comments about being worried that the waitresses might break a hip on the way to your table. Ah, memories…

Sticky Buns

4 ½ to 5 cups all-purpose flour

2 packages instant blend dry yeast

1/3 cup sugar

1 teaspoon salt

1 cup milk

½ cup water

½ cup butter, margarine or shortening

1 egg

Topping:

Melted butter or margarine (use about 1-2 teaspoons in each cup)

Light brown sugar (use I tablespoon in each cup), mixed with dash of cinnamon

Directions:

1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.

2. In a saucepan, heat milk, water and butter until warm, between 120 and 130 degrees. Add milk mixture to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make soft dough.

3. Turn out onto well-floured board or pastry cloth and knead until smooth and elastic, about 3-5 minutes.

4. Place in well-greased bowl, turning to grease top. Cover with clean cloth toweling or waxed paper. Let rise in warm oven (turn oven to lowest setting for one minute, then turn off) for 15-20 minutes, or place in warm area of kitchen and let rise until doubled in size. (Less time needed in summer.)

5. Prepare muffin tins by generously greasing each cup with butter or margarine, using about half a teaspoon per cup. Add about 1 tablespoon brown sugar to each cup. Set aside.

6. Make rolls one of two ways. First method makes separate break apart sticky buns; second method is similar to those made at Miller’s, cut from long roll.

Method I:

Amply flour clean toweling or pastry cloth. Roll dough out into rectangle shape about 1-inch thick. Generously brush dough with melted butter or margarine. Sprinkle about ½-inch brown sugar over top of margarine.

Roll dough loosely as for jelly roll, pinching long seams to secure filling. Cut into 1-inch slices and place in prepared cups.

Bake rolls in oven preheated to 400 degrees for about 10-15 minutes, or until golden brown. Let cool a minute, then remove rolls with fork. Spoon any remaining topping over top of rolls.

CLOVERLEAF ROLLS

Using the same dough, pinch off 1 to 1 1/2 –inch pieces of dough, form into balls and place three in lightly buttered muffin cups.

Bake in oven preheated to 400 degrees for 8-10 minutes.

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Birthday Tradition

Posted in Recipes, tagged , , , , , , , on April 11, 2012 | Leave a Comment »

This cake is a very delicious birthday tradition. It is worth the time and hassle.

3 layers Double Chocolate Cake (recipe follows)

…Ice Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

1. Alternately layer chocolate cake and ice cream filling, with cake layers on the bottom and top. Place in freezer while preparing the glaze.

2. Spoon glaze on top of cake. Store in freezer until just before serving time.

3. To store more than a few hours, wrap well, but try to keep wrapping from glaze on top. Will keep for several weeks. Makes 1 three-layer cake.

Double Chocolate Cake

½ cup (1 stick) butter or margarine, softened

1 ¼ cups sugar

1 teaspoon vanilla

4 eggs, at room temperature

1 ¼ cups unsifted enriched all-purpose flour (spoon into cup and level with knife)

1/3 cup cocoa

¾ teaspoon baking soda

¼ teaspoon iodized salt

1 ½ cups (1 one-pound can) canned chocolate-flavored syrup

½ cup water

1. Cream butter, sugar and vanilla in large mixer bowl; add eggs, one at a time, beating well after each addition.

2. Thoroughly stir together flour, cocoa, baking soda, and salt; combine chocolate syrup and water in a separate bowl. Alternate adding in chocolate mixture and dry mixture to the creamed mixture, beginning and ending with the dry ingredients.

3. Pour batter into 3 wax paper-lined (bottoms only) 9-inch round cake pans. Bake in preheated 350-degree over for 18 to 20 minutes, or until they test done with a toothpick.

4. Cool in pans 8 minutes on racks; remove from pans and cool thoroughly on racks. Wrap each layer separately in foil; freeze several hours.

Ice Cream Filling

1 quart of vanilla or your favorite flavor ice cream

Line two 9-inch round cake pans with aluminum foil; chill in freezer. Soften ice cream slightly and place half the ice cream in each pan; cover and freeze. Peel off foil to use.

Chocolate Glaze

3 tablespoons cocoa

3 tablespoons water

1 tablespoon light corn syrup

1 tablespoon butter or margarine

1 cup sifted confectioners’ sugar

½ teaspoon vanilla

1. Combine cocoa, water, corn syrup and butter or margarine in a small, heavy saucepan. Cook, stirring constantly, over low heat until mixture begins to boil and becomes somewhat thick.

2. Remove from heat; add sugar and vanilla, beating until smooth with a wooded spoon. Spoon over top of cake.

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