Overnight Caramel Apple Rolls

Overnight caramel apple rolls



Filling

1/3 cup granulated sugar

1 tsp ground cinnamon

1 medium cooking apple, peeled and chopped (1 1/2 cups)



Rolls

3-3 1/2 cups flour

1/4 cup granulated sugar

1 tsp salt

1 pkg regular or quick active dry yeast

1/2 cup applesauce

1/4 cup butter or margarine

1/2 cup milk

1 egg



Caramel Topping

1/2 cup packed brown sugar

1/2 cup applesauce

3 Tbsp butter or margarine, melted

1/2 cup chopped walnuts



2 Tbsp butter or margarine, softened



Directions



1.In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.



2.In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.



3.Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)



4.Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.



5.Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.



6.Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.



Notes: I mixed whole wheat and white flour and they came out very moist. Applesauce gives this a great moisture boost!



Help! I can't remember where this recipe came from as I copied and pasted it in a word doc. If you know where, please let me know so I can link it. Thank you!

Ezekial Bread

Ezekial Bread
Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry lentils
• 2 tablespoons dry white beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit until foamy, about 5 minutes.

2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough is more like batter bread. Pour dough into two greased 9 x 5 inch loaf pans (or 5 mini loaf pans).

3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.

4. Bake for 45-50 minutes at 350 degrees (it will be shorter for the mini loaves- I think it was about half an hour), or until loaves are golden brown.

Notes: I gave away most of this bread and everyone loved them! The bread is very hearty and has a great flavor, very moist.

Applesauce Muffins

Applesauce Muffins

Ingredients

1 C margarine, softened

2 c sugar

2 eggs

2 c applesauce

2 t baking soda

4 C flour

1 T cinnamon

1 T allspice

2 T vanilla.

Heat applesauce and add baking soda. Add allspice, cinnamon, and vanilla. In alternating increments, add margarine and flour.

Bake for 15-20 minutes at 350 degrees.

Makes 24 muffins.

Notes: I made this with whole wheat and they were extremely moist. These also freeze very well and you can half easily.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter at room temperature
1 1/2 teaspoons finely grated lemon zest (about half a lemon)
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins

2 large eggs
4 teaspoons poppy seeds
1/2 cup milk

Directions
Preheat the oven to 375 degrees F. Grease a 12 cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour and milk in gently until barely combined. Do not overmix.

Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.

Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Notes: I used whole wheat flour on this and substituted applesauce for half of the butter. They were extremely moist! Careful not to overbake if you do use applesauce. My kids devoured these for breakfast!!

English Muffins

Have you ever made your own English Muffins? They are super easy and off the griddle they are amazing! You can even make your own sausage egg muffins for breakfast. Yum!



English Muffins
Yields: 18 servings

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

DIRECTIONS:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise until doubled (about an hour).

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle to 350 degrees. Cook muffins on griddle about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Notes: I will make a double batch and freeze them. They freeze well and don't dry out. Forget the stove top heating of the milk- just micro-blast it. He he... Be prepared for a messy griddle to clean. I also have done half whole-wheat and there were two things- first, they dry out a lot faster than white so be prepared to either freeze more right away, or eat lots. Second- the wheat does take longer to rise.

Cute Ideas for Moms!

I haven't tried these out yet, but saw them at the Family Fun website (here) and couldn't resist sharing!

Butterfly Cheese Sandwich


Ingredients

1 pat butter or margarine
2 slices bread
2 slices cheese
Vegetables (such as celery, carrots, cherry tomatoes, red bell pepper)





Directions

Melt butter in frying pan
Assemble the sandwich, as you would a normal grilled cheese sandwich, with the exception of putting the rounded tops of the bread at opposite ends. then grill.
Cut the sandwich in half so the rounded tops go out to the sides, cut out 2 small triangles from each side's middle to form each wing.
Place celery stick in the middle, with cherry tomato as head, carrots as antennae, and slice carrot or peppers to make spots on wings.
----------OR------------
**Put out the vegetables in bowls and let the kids decorate their very own butterfly!**


Strawberry Shortcake Snake

Ingredients
2 cups all purpose flour
6 tablespoons confectioners' sugar (plus a little extra for berries)
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
1 quart strawberries
Whipped cream
M&Ms
Green fruit leather


Directions:

Heat the oven to 400 degrees. Sift together the flour, 2 tbs confectioners' sugar, baking powder, and salt into a large mixing bowl. Cut in the margarine with pastry cutter. Once the dough is crumbly, slowly stir in the milk. Turn the dough onto a floured working surface and gently roll or pat the dough into a 1 inch thick rectangle (It should measure about 6 by 8 inches) for best results handle the dough as little as possible.
Slice the rectangle into 4 1 1/2-by 8-inch strips. Place the strips on an un-greased baking sheet, then mold and curve them into S-shapes to resemble snakes. Bake for 10-12 minutes, until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack to cool.
Slice all but 4 of the berries lengthwise into a mixing bowl. Toss with the remaining confectioners' sugar.
Carefully slice the cooled shortcakes in half lengthwise, arrange the sliced strawberries on the bottom half of each one cover with shortcake top. "Frost" with whipped topping and sliced strawberries as scales. Add whole strawberry for head, dab small amount of whipped cream to hold M&ms in place for eyes, and add a fruit leather tongue. Serves 4!

Grilled Pizza

Grilled Pizza! Mmm!!

Pizza Dough (By Rebecca T)

1 C hot water

1/2 c margarine

1 T yeast

2 1/2 c flour

1 t sugar

1 t salt

Melt margarine in hot water. Add yeast and sugar and sit for 5 minutes. Add flour and salt and knead well. Roll.

Place rolled dough on a hot grill 5 minutes (with grill cover). Turn dough over, remove from grill and put your toppings on the grilled side (do the cheese last). Return the dough to the grill for 5-7 minutes.

Or, place the dough in your pan or stone, place toppings on, and bake at 450 for 12-15 minutes.

*We grilled the pizza and I have a couple of recomendations. Next time, we will make smaller, personal pizzas as they are easier to turn and handle. Also, take the dough off the grill to do the toppings. When we removed the dough, we lifted one side and slid a large cutting board under it. Also, I substituted half whole wheat flour for white and added 1 tablespoon of Italian seasonings. Toppings we used were sausage, olives, onions, pineapple, green pepper, onions, zuchini. Also, I am not a sauce person so we omit the sauce from the pizza. Instead, I sprinkle it with a little bit of parmesan cheese and some basil, oregano, and garlic powder.

Enjoy!

Lauri's Hamburger Buns

Lauri's Hamburger Buns

5 C flour

2 pkg yeast (2 T)

1 T salt

2 T butter at room temp

2 C warm water

Dissolve yeast in water. Add remaining ingredients. Knead 6-8 minutes. Let rise until double (about an hour). Shape into 12 balls. Place on a greased pan for 5 minutes. Flatten with the palm to 1" thick and about 4" diameter. Let raise until puffy (about 30 minutes). Brush bun with milk & sprinkle with sesame seeds. Bake at 400 degrees for 20 minutes.

*The first time we made them, they were really bland. Of course I had to try it again and change some things. I did half whole wheat flour and half white flour and added 1 Tablespoon of ground flax seed and 1 t garlic powder. I would make them this way again. My boys LOVEd them.

Orange Sweet Rolls

Sweet Roll Dough

1/2 c warm water

2 T yeast (Active dry)

dissolve yeast in water then add:

1 1/2 c warm milk

2 t salt

1/2 c shortening

1/2 c sugar

2 eggs

3 1/2 c flour

Mix until smooth. Then add 3-4 c more flour. Knead 5 minutes. Round in a greased bowl and cover with a damp cloth. Let raise in a warm place until doubled in size (About 1 1/2 - 2 hours). Punch down and bake to specifics.

* I use this dough also for cinnamon rolls, cream cheese rolls, and scones. It will make about 2 dozen scones. I also subsituted some whole wheat flour in the mix- about half of it. This makes the rising time a bit on the longer side.

Orange Rolls

3/4 c sugar

1/2 c butter (or margarine)- softened

2 T grated orange peel

Mix ingredients until smooth. Roll dough into a large rectangle and spread the filling onto the dough. Roll up jelly roll style and cut into rolls. Cover and let rise about 30 minutes. Bake at 375 for 20-25 minutes or until lightly browned. Mix glaze ingredients and spread over warm rolls.

Glaze:

1 c confectioners sugar

1 Tablespoon softened butter

4 t milk

1/2 t lemon extract (I used orange and it was good, too)

Enjoy! Store in a tightly sealed container. Also, wheat rolls will dry out more quickly than all-white- flour rolls.

Danish Puff

The holiday tradition in my family is that we eat Danish Puff for breakfast on Christmas morning. Here is our puff this year.



My mom makes them with the red and green marchino cherries for a bit of festive color but I am not a fan. Instead, I sprinkled mine with some holiday sprinkles.

Base layer
1 cup flour
1/2 cup butter or margarine, softened
2 tablespoons water

Topping
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Creamy Vanilla Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk

Chopped nuts

1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender or knives until there are coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.

2. Shape into a ball and divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. Mixture will be sticky. You can also make it into a wreath shape.

3. Filling layer- In a pan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. It will seem like mixture won't take the eggs but keep stirring until it takes. Spread half of the topping over each rectangle.

4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.

5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

Soft Dinner Rolls

This is one of the best roll recipes I have found.

Rolls

1/2 c sugar

2 teaspoons salt

2 Tablespoons yeast

2 1/2 C flour

Combine in a bowl

2 c milk

1/2 c butter

Place in a microwave safe bowl and heat until melted and hot (about 2 minutes). Stir into the dry ingredients.

Add 2 beaten eggs and beat until smooth. Stir in about 4 more cups of flour, one at a time. Dough will be sticky.

Turn onto floured surface and knead for 5 minutes.

Cover loosely and let rise until doubled- about 1 hour.

Shape into balls (golf ball size) and drop onto a greased cookie sheet.

Let rise 1/2 to 1 hour.

Cook at 400 degrees for 12-15 minutes.

*I used half whole wheat in this recipe and added an extra half teaspoon of salt and they turned out great.

Buttermilk Biscuits (w/ Sausage Gravy)

This is my absolute favorite breakfast right now. Buttermilk biscuits with sausage gravy!

Buttermilk Biscuits

2 C Flour

1 T baking powder

3/4 t salt

1/2 t baking soda

5 T solid shortening

1 c buttermilk

Sift together dry ingredients and cut shortening in. Add buttermilk and gently toss with a fork. Knead dough for 3 minutes. You can either drop by spoon fulls onto a pan or roll and cut out rounds. Bake at 425 degrees for 12-15 minutes.

For my sausage gravy, I brown my sausage and remove it from the pan. Add 2 C milk w/ 3 teaspoons of flour whisked in. (Dissolve the flour into the milk before you heat it with a fork). Bring to a boil over med-high heat. Let it boil until it reaches the desired thickness you want. If you get it too thick, you can whisk in more milk. Add sausage back in and add salt and pepper to taste.

My little twists- I've found you can't use substitute buttermilk with the biscuits or the flavor/texture is really off. I have replaced half of the flour with whole wheat flour and they work really well. For the gravy you can use any type of sausage- we generally use the lower fat/sodium mix. Depending on the saltiness of your sausage the amount of salt you add to the gravy can be quite different from batch to batch. I've also found that you can make the gravy in the time it takes to cook the biscuits in the oven- viola! Hot breakfast ready all at once.

PIZZA

Pizza Dough

1 cup hot water
2 TBS olive oil
1 TBS yeast
2 tsp sugar
1 tsp salt
approximately 2 1/2-3 cups flour
Dissolve yeast & sugar in hot water. Let stand for 10 minutes. (Should get foamy) Add oil, salt, and gradually add flour. Knead into ball & cover with oil. Let rise in bowl until 2X size. (I stick mine in the microwave-to rise) Roll out on stone and bake at 350 until cooked through middle. 12-20 minutes, depends on your topping

French Bread

Warning: you will never buy store French bread again!




French Bread
1/2 c warm water
4 1/2 teaspoons yeast
2 c hot water
3 T sugar
6 full cups flour, divided
1 T salt
1/3 c oil

Dissolve yeast in warm water.

Combine 3 cups of flour with hot water, sugar, salt, and oil. Add yeast and remaining flour. Allow dough to rest for 10 minutes and then stir down. Repeat the rest and stir down 4 times.

Turn onto a floured surface and divide into 2-3 parts. Roll into a "9x12" triangle and roll up like a jelly roll. Arrange the seam side down on a greased cookie sheet. Cover and let rise for 30 minutes. Slash diagonally 3-4 times then brush with beaten egg.

Bake at 400 degrees for 15-20 minutes (closer to 20). Makes 2-3 loaves.

Crepes

Breakfast Crepes

4 eggs

4 T melted butter

2 2/3 cup milk

2 c flour

1 t salt

Combine all ingredients in a blender. Pour a small amount onto a greased, hot griddle (325 to 350 degrees) and spread until thin. Turn halfway. You can also pour into a frying pan and use the pan to spread the batter until thin. This makes about 18 8" crepes. Top with fruit and whip creme, powdered sugar, etc. I have tried these with whole wheat but they do not work as good. The best mix I have found is to do 3/4 c wheat and 1 1/4 c white flour. I haven't tried using a finer grade wheat flour yet.

Monkey Bread

My boys LOVE to help make this easy Monkey Bread and then of course to devour it ALL!



3 (12 ounce) packages refrigerated biscuit dough (lights ones work well, too)
1/2 cup white sugar
1 teaspoon ground cinnamon

1/2 cup margarine or butter
1 cup brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Grease a bundt cake pan. Mix white sugar and cinnamon together. Cut refrigerated dough in half, roll into balls, roll in cinnamon sugar mixture, and then place in pan. (This is the part my boys love to do!) If you add nuts or raisins (I don't), layer them in between the dough.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees for about 30 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate. Mmmmm!

German Pancakes

One of our favorite breakfast recipes is German Pancakes! There are many different variations on this recipe, but this is the one we like best!



German Pancakes
6 eggs
2 T Sugar
1 t salt
1 C flour
1 C milk
4 T butter

Melt the butter in a 9x13 pan (You can also use 2 9" round cake pans). Mix remaining ingredients until well blended and there are no flour clumps- I usually make this one in my blender. Pour into prepared pan and bake at 375 degrees for about 20 minutes or until edges are brown and bubbling up. Serve with syrup or powdered sugar.

Whole Wheat Bread

This recipe comes from this website. I have to say I've only made this recipe in my bread machine (the dough only, baked in the oven) and it's turned out great. It just goes faster that way and I can do more while it's mixing/rising. I am on a search to find a quick whole wheat bread recipe but they are hard to come by. I've learned you can't cheat wheat when it comes to making bread. You have to let it rise! I skipped the first step of dissolving the yeast when using the bread machine, but if I was doing it by hand I wouldn't skip it. I like to know the yeast is going to rise and give it a head start.

2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
1/2 cup lukewarm water*
1/2 cup lukewarm milk
1/2 cup orange juice
5 tablespoons melted butter (or oil)
1 1/2 teaspoons salt
3 tablespoons sugar (honey is my preference)
1/4 cup nonfat dry milk (in addition to the other milk)
3/4 cup instant mashed potato flakes
3 3/4 cups whole wheat flour

* *Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).

1) Dissolve the yeast in the warm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step.

2) Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.

3) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.

4) Lightly grease a 9" x 5" loaf pan. (Some pans are actually 8"X4" so the loaf would be huge in those) Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 10 minutes. Lightly tent it with aluminum foil, (this step really helps it from overbrowning) and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer or it sounds hollow when lightly tapped. Remove it from the oven, and turn it out of the pan onto a rack.

7) Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

Quick Donuts

Quick Donuts

Ingredients:
5 teaspoons yeast
1 cup lukewarm water
3 tablespoons sugar
1 egg, well beaten
1/2 teaspoon cinnamon
1/3 cup melted butter
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cups flour (more if dough is sticky)
oil for frying

Maple Glaze:2 tablespoons butter, softened2 tablespoons maple syrup or maple extractpowdered sugar (enough to make it the consistency you prefer)

Mix yeast, water and sugar. Wait until bubbles form in mixture. Add egg, butter, cinnamon, vanilla, salt and flour. Mix to form dough. Knead dough for 1 minute. Roll out dough and cut donuts using donut cutter or large drinking glass. Allow to rise for 30 minutes on floured surface. Fry in oil until golden brown. Oil should be approximately 350°. Coat with maple glaze or any topping of your choice (chocolate, cinnamon sugar, etc.).

These are a great Sunday afternoon treat! Mmmmm!!!

Soft Pretzels

Soft Pretzels Ingredients
1 1/4 cups water
1 tablespoon yeast
1/4 cup brown sugar
4 + cups flour

Dipping Solution
1/4 cup baking soda
1 1/2 cups hot water

melted butter

Directions
Dissolve yeast into warm water. Add sugar, then flour & mix well---do not knead as this toughens the dough. Mix just until combined well. Let rise until doubled, at least 20 minutes. Roll into long ropes. Twist into pretzel shapes, then dip into prepared dipping solution (baking soda dissolved in hot water). Place on well-greased cookie sheet and bake at 500°F for 4-6 minutes until golden brown. Dip face of pretzel into melted butter and sprinkle with kosher salt.

Our family LOVES these pretzels- they are as good as the soft pretzels you get at Sam's Club. Sorry, no pic right now but next time I make them I will post one! Also, you can subsititue whole wheat- I did about half and half and they were excellent. They did need a bit more time to rise but worked very well.