Ultimate Cinnamon Rolls with Frosting: Cinnabon

350° - 25-30 minutes. Serves 12

Ingredients:

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar

Directions:

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
• Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. ( When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.)
• Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Cinnabon like Frosting

• 8 oz. cream cheese
• 8 ounces margarine
• 1 tsp. vanilla ( I love using almond extract for variety)
• 1/2 tsp lemon
• 16 oz. powdered sugar

Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed
Notes:



source: Balancing Beauty and Bedlam

image courtesy Morgue File

Cream Cheese Strudel

375° - 20 minutes. Serves 8

Ingredients:

4 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 egg yolks
1/2 c. light raisins
2 tsp. grated lemon peel
1/2 c. melted butter
1/3 c. dry bread crumbs
2 cans crescent rolls


Directions:

Preheat oven to 375 degrees. Combine cream cheese, sugar, egg yolks. Beat at medium speed until well blended and smooth. Stir in raisins and lemon peel. Set aside.

Open package of rolls and roll out to 1/4 inch thickness. Spread with 1/2 bread crumbs and cream cheese mixture. Roll and seal end. Repeat with other package of rolls. Place on cookie sheet and bake at 375 degrees until brown and golden. Brush with milk before baking.

Notes:
Consider using apples?

source: Rachel Paxton, visit Creative Homemaking at http://www.creativehomemaking.com.

Favorite Quiche

350° - 30 minutes. Serves 6

Ingredients:

9" pie crust
1/2 lb veggie of choice
1 c shredded cheese
1 c milk
4 egg (see note)
1 t tarragon
1/4 t nutmeg
salt and pepper, to taste

Directions:

Partially pre-bake crust (7 min at 450 degress, then lower to 350). Blend eggs, milk and spices. Place chopped veggies in the pie crust and top with cheese. Pour egg mix over the veggies gently.

Bake at 350 for about 30 minutes or until browned and set.

Notes:

Eggs - could be 2 eggs + 2 egg whites
Kids love this - double recipe!

Never Fail Pie Crust is good with this.

source: Blue Ribbon Baby.org
(recipe section no longer available)

Stuffed French Toast

Stove Top - 50 minutes. Serves 6

Ingredients:

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar seedless raspberry jam
1/2 c. orange juice

Directions:

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.

Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

source: cooks.com