Bread Machine Rolls

Two Christmases ago I received a bread machine and I have LOVED the Dough setting. I don't have a Kitchen Aid or a Bosch so I often will make my bread dough in my bread machine. It saves me from having to knead by hand - which I really don't enjoy! My friend Sheia introduced me to this roll recipe and I use it all the time now!

Bread Machine Rolls


Put into bread machine in this order:
1 cup warm water
2 Tbsp margarine softened (I use butter)
1 egg
3 1/4 cups BREAD flour (although I made these the other day with regular flour and they still tasted great)
1/4 cup sugar
1 tsp salt
Make a volcano and add 2 3/4 tsp yeast (I like to use SAF yeast.)

Set machine on dough cycle (1:30 on my machine). When done, roll dough out on floured surface about 1/2" thick. Roll into large circle and cut into wedges with pizza cutter. Roll up beginning at widest end, into crescent style rolls like the ones pictured above (my favorite style). Place on greased baking sheet and let rise till about double in size. Bake at 350 for 10-15 minutes. Spread butter on tops while still hot.

I also like to make this using whole wheat flour. Here are the variations:

Honey Wheat Rolls

Put 2 Tbsp honey in machine with water, egg, and butter. Reduce BREAD flour to 2 1/2 cups and add 3/4 cups whole wheat flour. Omit sugar. Add salt and yeast as before.

Oven French Toast Sticks

This is a great breakfast (or breakfast-for-dinner) recipe that I got from my friend Sheia. I love that the batter calls for orange juice. It adds a great flavor to the french toast sticks. These taste great dipped in buttermilk syrup (see recipe below).

Oven French Toast Sticks

8 pieces Texas Toast
1/4 cup melted margarine (I use butter)
4 eggs
1/3 cup sugar
1/4 tsp. cinnamon
2/3 cup orange juice (drinking strength)

Using pizza cutter, cut each slice of bread into thirds to make "sticks." In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on greased cookie sheet. Pour any remaining dip over French toast. Bake 25 minutes at 350. Turn sticks once half way through baking time. I like to broil the stick for a couple of minutes after baking to make them a little crispy around the edges.

Nauvoo Syrup / Buttermilk Syrup

1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1 cube margarine (I use butter) :)
1 tsp. light corn syrup
1/2 tsp. vanilla

Mix all ingredients together (except vanilla) in a LARGE saucepan. Boil for 5 minutes stirring occasionally. (Syrup will rise quite a bit so don't make the mistake I made the first time I made this and use too small of a pan.) Remove from heat and stir in vanilla.

Avocado Salsa

Another one from www.sisterscafe.blogspot.com. I got a bunch of avocados from a co-op I participate in and needed some new ideas for ways I could use them. Sisters Cafe had just the thing! A healthy and fresh tasting chunky salsa. I loved it! I've made it a couple of times since.

AVOCADO SALSA


Mix in large bowl:
1 package 16oz frozen-thawed-corn (I used 1 can shoepeg corn)
1 can black olives sliced (I omitted)
1 medium sweet bell pepper, diced small
1 small sweet onion, diced small
1-2 cucumbers diced small

Mix seperately:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 T cider or white vinegar
1 t dried oregano
1/2 t salt
1/2 tsp pepper

Mix in small bowl and stir into large bowl of diced vegetables, then GENTLY add:2-4 ripe chopped avocados (denpending on the size and your liking)

Pumpkin Cake

I got this recipe from a recipe exchange we did in our BYU ward shortly after Ben and I were married. I made this cake a couple of times back in the fall and am just getting around to posting the recipe. The frosting is what makes this so good! **I just made this again the other day and I baked it in a large cookie sheet. It turned out great because the cake wasn't so thick. So that's another way you can do it. I baked it for about 25-27 minutes.

Pumpkin Cake

2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 small can pumpkin

Add first 3 ingredients, then fold in flour and stir thoroughly. Add last 4 ingredients and stir well. Pour mixture into greased 9X13 pan. Bake at 350 for 30-35 minutes.

Icing:

3 cups powdered sugar
1 stick margarine (I use butter.)
1 Tbsp. vanilla
1/2 bar (or 4 oz.) cream cheese

Mix all ingredients but add powdered sugar last. Spread icing on cake after it has cooled.

**(Update 10/10) I have started making this in a large cookie sheet (the big silver ones they sell at Costco) and I like it better....more like bars than cake. I've also started using only 1/2-3/4 of a cube of butter instead of the whole thing for the frosting...still tastes great IMO.

Bran Muffins

One of these days I will get a nice camera and take beautiful pictures of my food! This is another of my mom's wonderful recipes. I LOVE this bran muffin recipe. I have never found a better one. This recipe makes a TON (1 gallon) so you can refrigerate extra batter for several weeks in the fridge and use it a little at a time.

Bran Muffins

2 1/2 cups sugar

1 cup butter

5 tsp. baking soda

1 tsp. salt

2 cups boiling water

4 eggs

4 cups Kelloggs All Bran cereal

2 cups 100% Nabisco Bran cereal (I don't think they sell this anymore so I've subsituted Fiber One or even just used more of the All Bran....basically any other straight bran cereal should work.)

1 quart buttermilk

5 cups flour

Pour boiling water over 100% Nabisco Bran and set aside. Cream sugar and butter. Then stir in buttermilk and eggs. Add the rest of the ingredients and stir. Last, add the Nabisco Bran mixture. Mix it all up. Batter will appear lumpy. Refrigerate batter or pour desired amount in lined muffin tins and bake at 400 degrees for about 15 minutes.

Snickerdoodle Muffins

Another recipe from my favorite recipe blog: www.sisterscafe.blogspot.com. They have so many great muffin recipes! These are delicious the first day but I have to say, not nearly as good the next. So eat them hot out of the oven or share with your neighbors!


Snickerdoodle Muffins

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1) Preheat oven to 375°F.

2) Whisk together the flour, baking powder, baking soda, and salt and set aside.

3) In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4) Now add the dry ingredients. Mix until all is moist. Do not over beat.

5) Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 15-20 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6) While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Apple Crisp

This is my mom's recipe. It is easy and tastes especially good hot out of the oven with a big scoop of vanilla ice cream on top!

Apple Crisp

Peel and slice 6-12 apples. Place in 9X13 pan. Sprinkle with 2 Tbsp. lemon juice and 2 Tbsp. water.

Mix:

2 cups brown sugar

1 1/2 cups flour

1 1/2 cups old fashion oats

2 1/4 tsp. cinnamon

2 1/4 tsp. nutmeg (I usually use slightly less.)

1 cup margarine softened (I use butter.)

Pour over top of apples. Bake at 375 for 50-60 minutes.