Make Ahead Cinnamon Rolls
Cinnamon Rolls
12 rolls
1 cup milk
1/3 cup butter
2 1/2 teaspoons yeast
1/2 cup white sugar
4 1/2 cups flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
2 tablespoons half and half
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, salt, eggs, and 3 cups flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan. (I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. They come out perfectly every time!) Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375°. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. Enjoy!
12 rolls
1 cup milk
1/3 cup butter
2 1/2 teaspoons yeast
1/2 cup white sugar
4 1/2 cups flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
2 tablespoons half and half
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, salt, eggs, and 3 cups flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan. (I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. They come out perfectly every time!) Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375°. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. Enjoy!
Linked to Cast Party Wednesday.
Country Cornbread Muffins
Country Cornbread Muffins
12 servings
1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/4 cup canola oil
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/4 cup canola oil
1/4 cup milk
Combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, sour cream, oil and milk. Stir into the dry ingredients just until combined. Spoon into greased muffin tin. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm with butter and enjoy!
Texas Chili
Texas Chili
6 servings
1 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 can (15 ounces) hot chili beans
1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 ounces) hot chili beans
1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried oregano
grated sharp cheddar cheese
sour cream
In a large saucepan, cook the beef and onion over medium heat; drain. Stir in tomatoes, tomato sauce, and beans. Add the seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to 1 hour. Serve steaming hot with cheese and sour cream. Enjoy!
I also make this in the crock pot often. Cook beef and onions, place in crock pot and add other ingredients. Cook about four hours on low. I prefer the taste of the chili this way! :-)
This chili is on the spicy side. You can go easier on the spices if you don't like much heat. Also, my daddy will tell you that 'real' chili never saw a tomato or a bean, but this is the way I like it! ;-)
Butter Cookies
Butter Cookies
3 dozen
½ cup butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon baking powder
¼ teaspoon salt
Combine butter, sugar, egg and vanilla. Combine dry ingredients; add and mix well. Cover and chill for 1 hour. Roll out and cut with cookie cutters. Bake at 350° for 10 minutes. Cool for 3 minutes on cookie sheets and then transfer to wire rack to finish cooling.
3 dozen
½ cup butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon baking powder
¼ teaspoon salt
Combine butter, sugar, egg and vanilla. Combine dry ingredients; add and mix well. Cover and chill for 1 hour. Roll out and cut with cookie cutters. Bake at 350° for 10 minutes. Cool for 3 minutes on cookie sheets and then transfer to wire rack to finish cooling.
Linked to Gooseberry Patch Recipe Roundup.
A dearer, sweeter spot than all the rest."
~Robert Montgomery
illustration courtesy of www.allposters.com
"Sleepy Hollow Farm" by Charles Benes