Pioneer Woman Cinnamon Rolls w/ Maple Frosting

Recipe found here:

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 (0.25 oz) packages (or 1 1/2 Tbsp) Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
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MAPLE FROSTING:
1 2 lb. bag Powdered Sugar (4 cups)
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup melted Butter
1/8 teaspoon Salt

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!

Mom's Banana Bread

Hey Jay, this is for you!

1 cup sugar
2/3 cup oil
1 tsp baking soda
1 Tbsp Orange Juice frozen concentrate
2 eggs
3 mashed ripe bananas
2 cups flour
1/2 cups chopped nuts (optional)

Mix oil and sugar.

Stir soda into orange juice.

Add eggs, bananas, soda mixture, and flour to oil and sugar mixture in this order. Beat throughly.

Stir in nuts, if desired.

Pour into greased (floured or sugared) loaf pan.

Bake for 45 - 60 minutes at 350°F. (makes 1 loaf)

Big Batch Mom's Banana Bread

2 Cups sugar
1 1/2 cups oil
6 eggs
3 Tbsp orange juice concentrate
3 tsp baking soda
1 tsp salt
6 cups flour
9 mashed bananas

Mix orange juice concentrate, baking soda and salt in a cup and set aside.

Mash bananas in a bowl. Add sugar and oil and mix. Add eggs and mix. Add orange juice mixture and mix. Add flour and mix throughly.

Pour into greased (floured or sugared) loaf pans and bake for 45 - 60 at 350°F.

Makes 4 loafs.

Cinnamon French Toast

We have a new family favorite!

In an attempt to mimic Great Harvest Cinnamon Burst bread I purchased some mini cinnamon chips at Kitchen Kneads. I think I have come pretty close. I really think the only difference is that I refuse to make whole white bread.

First, I made Jennie's half and half white/wheat bread. I add about 1 1/2 cups chips (to taste) to the bread right before I take the dough out of my Bosch and put it in the pans.

**I keep my chips in the freezer so they are really cold and don't add them until you are right ready to pull it out of the mixer. The chips tend to melt into the dough the more the dough is handled because the dough is so warm. If you want the burst of cinnamon, you want the chips to be in tact as much as possible. It took me a little practise to get that effect, the bread still tastes great either way.

Then I got the idea to try the cinnamon bread as french toast, Voila, our new family favorite!!

I mix 5 eggs and add enough milk to make the mixture look a pale yellow. (Sorry I never measure, I'll try to remember the next time I make it.) Add a little salt and pepper and a dash of nutmeg. Dip the bread on both sides quickly, you want to coat but not "sog" the bread. Place on hot skillet. I cook mine between 325 and 350 degrees on my griddle. I found the cinnamon bread tends to want to fall apart because of the weight, I just used both hands to keep it in one piece, it will "fuse" back together as it cooks. Cook until golden brown and turn. Top with favorite toppings, syrup, jam, etc.

Enjoy!

Zucchini Bread

I picked several more zucchini from my garden and received some more from our ward garden. I grated it all up and measured out 12 very generous cups of grated zucchini. I bag and freeze (it freezes very well) my grated zucchini in 4 or 5 cup amounts so it's ready right from the bag for one of our summer favorites...
Zucchini Bread!!

3 eggs

2 Cups sugar

1 Cup oil (I use Canola)

2 C grated zucchini

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking powder

3 Cups sifted flour

Grease & flour bread pans, and preheat oven to 325 degrees. Beat eggs: add sugar, oil, zucchini, & vanilla, mix well. In separate bowl add all dry ingredients and gradually add to creamed mixture until well blended. ( I don't use a separate bowl, I just dump the dry ingredients one at a time into my Bosch doing the flour last.) Batter will be runny. Pour into pans (it should fill the pan about 3/4 full) and bake for 1 hour.

Makes 2 loaves. I usually double, because 2 loaves is never enough!!

*I will often add more than the 2 cups (4 cups if doubled). I just grate up what I have then measure out the 4 cups, if there's left over, I just even it out to all the bags. This time I probably ended up with closer to 5 cups. I guess I should date those bags, huh!

*I ran out of white flour in the kitchen and didn't feel like going downstairs to the storage room to get some more so I used some wheat flour in the recipe. I put about 1 3/4 cups in the 6 cup total. We couldn't tell a difference! I think next time I'll try half and half!

Enjoy!!

Quick & Easy Bread Sticks

This is all I had left to photograph...

This is the same recipe I use for my pizza crusts and I mentioned the breadsticks in that post; however I thought I would make them a little easier to find. ;)

1 1/2 cups warm water
1 Tbsp yeast
3 cups flour
2 Tbsp sugar
1/2 tsp salt

Topping:

1/2 cup butter
garlic salt
Parmesan cheese

Preheat oven to 375 degrees and mix all the ingredients together. Add 1/2 cup of flour if too sticky.

Knead for 3 minutes. Let stand for 10 minutes.

Melt 1/4 cup (1/2 cube) butter for each pan (recipe makes about two cookie sheets).

Roll out dough in pan and cover with butter. Sprinkle lightly with garlic salt and more heavily with Parmesan cheese.

Cut 1" strips with pizza cutter and let stand for 30 minutes or double the size.

Bake for 20 minutes.

Alternative Topping (from Our Best Bites):

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Found here. Combine ingredients in a jar and shake. You can keep this in the refrigerator and it keeps for quite some time. I am not sure how long. I use it to fast!

Corn Bread

I actually have two recipes I like, but I think I like this one better because it uses more corn meal and flour instead of bisquick. I even used 1/2 and 1/2 white/wheat for the flour, it was still yummy!

1 C sugar
1 C margarine
1 1/2 C flour (I used half white/half wheat)
1 C corn meal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 C milk

Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9x13 for approximately 1 hour or until toothpick comes out clean.

Lion House Rolls

We love these! They are better than dessert!!

For some reason I felt it important to give the original recipe with my alterations as notes along the way. Hope it's not too confusing! This makes 24 - 30 rolls depending on the size you cut them.

2 Cups warm water (110 to 115 degrees)
*I don't measure the temp, I just use my hot tap water.
2 Tbs dry yeast
2 tsp salt1 egg
2/3 Cup nonfat dry milk powder (instant or non-instant)
1/4 Cup sugar
1/3 Cup butter or shortening *I use butter flavor Crisco
5 - 5 1/2 Cups flour *I use half white/half wheat

1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.

2. Add yeast, the sugar, salt, butter (shortening), egg and 2 cups flour.

3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.

*My note - I use my whisk attachments on my bosche to start the recipe, then at this point in the recipe I switch to my dough hook attachment.

4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed by hand.)

*I don't mix by hand at all, my bosche does just fine!

5. Add about 1/2 Cup flour and mix again.

6.Dough should be soft, not overly sticky, and not stiff.

*This is a hard one, because I have made these tons of times now, I find that it's a lot by look of the dough. I add flour just until it starts to clean up the bottom of the bowl. Sometimes it's only 1/2 cup, but sometimes it's a whole nother cup. My dough is still a bit sticky but is cleaning up the bowl for the most part. I found that if I put too much flour they're still yummy, but are not as melt in your mouth. (Sorry I didn't take pictures of the process, I'll try to remember the next time I make them and add them to the post.)

7. Scrape dough off sides of bowl and put about 1 Tbs veg oil all around the sides of the bowl so it is covered with oil.

*I spray a large bowl with non stick canola oil spray (put a little on my hands, too, the dough is a little sticky) and put my dough in there, roll it around the bowl to coat the dough.

8. Cover with plastic wrap and allow to rise in warm place until double in size.

9. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

*I don't use flour, I just spray my counter with the canola spray.

10. Roll out and cut rolls in desired shape and size.

*I sometimes do them as crescent rolls. Cut dough in half and roll out into a circle. With pizza cutter, cut like a pizza into twelve pieces. Hold the long end between your index finger and thumb of both hands with the point hanging down to the counter. Flip the dough around your fingers to make a crescent shape. (I can see I really need to take pictures, I'll work on that!)

11. Place them on greased (or parchment lined) baking pans.

12. Let rise in warm place until doubled.

13. Bake at 375 for about 15 to 20 minutes or until golden brown.

14. Brush with melted butter while hot.

I always double sometimes triple these, they go so fast!!

Baking Powder Biscuits

I made these today, but I altered the recipe a little to accommodate some buttermilk that I had, so I will give you both.

2 cups bread flour (or 2 1/4 cups all-purpose flour)
1/4 cup corn starch
1/2 tsp salt
1 1/2 Tbsp sugar
1 1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Mix dry ingredients into a medium bowl. Add milks and oil all at once and mix just until all wet, and forms a very soft dough.

Turn onto a lightly floured surface and roll out to 1/2" thickness. Cut into about 2 1/2" rounds (I use a regular size hot drink cup/mug) and place on an ungreased baking sheet.

Bake in preheated oven for 10 - 15 minutes, until lightly browned. Makes about 12 biscuits.

WITHOUT Buttermilk:

2 cups bread flour (or 2 1/4 cups all-purpose flour)
1/4 cup corn starch
1/2 tsp salt
1 1/2 Tbsp sugar
2 Tbsp baking powder
1 cup milk
1/3 cup vegetable oil

Same instructions as above.

I only had one left after my husband had lunch, so here is the one that is left.

Pizza Crust or Bread Sticks

1 1/2 cups warm water
1 Tbsp yeast
3 cups four
2 Tbsp sugar
1/2 tsp salt

Mix all ingredients together. Add extra flour, it too sticky; usually you don't need more than 1/2 extra.

Knead for 3 minutes which I do in my mixer. Let stand for 10 minutes. Roll out in 2 15" greased pizza pans or two cookie sheets for bread sticks.

With the bread sticks melt 1/2 cube of butter (1/4 cup) for each pan. Spread over dough. Sprinkle with Parmesan cheese and/or garlic salt. Let stand for 30 minutes or double size. Bake for 20 minutes at 350.

With pizza crust roll out in pans and put on your toppings.

I love my small double rolling pin for this as well.
Oh, and that is cornmeal under the crust.

Navajo Tacos

I have a really simple recipe for the scones Jennie mentioned with left over bread dough. We call them Navajo Tacos. So if your not making bread but want to make these, here is a recipe with very basic food storage ingredients.

2 C flour
1 C water
1/2 tsp salt
3 tsp baking powder

Mix together, until nice consistency. Add more flour if you need to make dough easy to work with, not too sticky. Break into small balls, not quite golf ball size, and roll in small amount of flour. Deep fry in hot oil until golden brown and cooked through.

Make Navajo Tacos by placing fried bread on the bottom and topping with Chili & or taco seasoned ground turkey or beef, lettuce, cheese, sour cream, tomatoes, olives, salsa, etc. If you did not have access to fresh produce, you could just have the fry bread, chili , salsa and homemade or powdered sour cream.

I make these half white flour, half wheat flour. This has become one of our family's favorite meals! I usually have to triple the recipe for us because they love to eat the bread as scones or left overs as well!

Sorry I don't have any pictures, but they look just like Jennie's scones!

Half - Wheat, Half - White Bread

1 quart warm water
2 Tbsp yeast
1/2 cup sugar
4 cup white flour
2 Tbsp salt
2 Tbsp shortening
1 egg
Wheat flour
Butter (optional)

Place water, yeast, sugar and white flour in Bosch (bread mixer). Turn on mixer for about 30 seconds. Place salt, shortening, and egg in mixer. Mix for another 30 seconds. Put enough wheat flour for dough to pull away from the sides of mixer.

Mix/knead until dough is smooth, about 5 minutes. Let rise 20 minutes. Turn on mixer for about 1 minute. Let rise for another 20 minutes. Form into four loaves and place in greased bread pans, or form into rolls. Let rise until it reaches desired size.

Bake at 350 degrees for 30 minutes. Remove from oven, spread butter in top (optional) and let cool.

I made one smaller loaf and used the left over dough to make a few scones. They were very good.

These can also be called Indian Fry bread.

Spread with honey-butter, or pile on chili, lettuce, tomatoes, salsa, sour cream, cheese, etc.

Honey Oat Bran Bread

Very good Bread!

A friend of mine sent me this bread recipe yesterday and I decided to try it today.

6 cups hot tap water
4 eggs
1 cup oil
1 1/2 cups honey
2 cups rolled oats-ground in blender
8 cups whole wheat flour
3 T yeast
3 T salt
3 T vital wheat gluten
6-8 (sometimes 9) cups white flour
3 T dough enhancer

Add water, eggs, oil, honey, oat flour and 8 cups whole wheat flour to Bosch mixing bowl (I have a Bosch. I'm sure you can use a Kitchenaid as well.) Mix to paste. Add yeast (I use the Saf-Instant yeast that you don't let rise first), salt and gluten. Add remaining flour one cup at a time until dough cleans the sides of the bowl. (For some the dough climbs up the mixer, so they end up pouring it out on the counter and finish adding the flour and kneading it by hand.) Knead 8 minutes. Then add 3 T dough enhancer and knead just till mixed through. Divide dough into 6 loaf pans and allow to raise until double in size. Bake at 350 degrees for 30 minutes or until golden brown.

My Bosch while making the bread.

It turned out really well; however I do have a large Bosch so I didn't have to pull it out and knead it by hand. I also did not use the vital wheat gluten because I used bread flour for the white flour. Bread flour is higher in gluten content. I also only made four loaves and made the rest into rolls and Carmel sticky buns.

Right before the bread met the oven!