Cinna Pecan Rolls

The balance of salty/sweet is amazing on this recipe!!  Like eating those chocolates with the sea salt.  First I'll post  the original (from organizedliving.com) and then I'll tell you my changes:

Artisan bread dough:

 1 1/2 pound of dough

(Artisan recipe) 1. 3 c. warm water

2. 1.5 T. granulated yeast

3. 1.5 T. kosher salt

4. 6.5 c. unbleached, all-purpose white flour {they have other recipes for different types of flour too}

Quickly mix the ingredients in a large food-safe plastic tub with a wooden spoon.

Let it rise for 2 hours.

Put the entire tub into the refrigerator and use throughout the next 2 weeks.

First, you mix up the maple/caramel topping and spread it in the bottom of a round cake pan.

• 6 T. softened butter

• 1/2 t. salt

• 1/2 c. brown sugar

Then  roll out the dough and mix up the fillings:

• 1 1/2 pound chunk of homemade bread dough {see recipe above}

• 4 T. softened butter

• 1 t. ground cinnamon

• 1/4 t. nutmeg

• 1/2 c. chopped pecans

Roll the bread dough flat, smooth the filling onto the dough and then roll it log -style up and cut in to 8 equal pieces for the rolls.

 Bake at 350F. for 40 minutes, or until golden brown and bubbly.  (She doesn't say so, but it is obvious from the pictures that you carefully flip the pan onto another pan so that the topping can be, well, on top!  I used a cookie sheet to deposit them onto because that's a big surface.  Be very careful, because it is VERY HOT.)

Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2011/03/24/simple-delicious-homemade-bread/#ixzz2QAYP6DuI

Under Creative Commons License: Attribution Non-Commercial No Derivatives

 MY VARIATION:

No pecans, simply because I didn't have any. 

Double the topping recipe, and I put it in a non-stick 9 x 13 pan (simply because it's the one in my house with a lid that fits after cooking for storing uneaten food).

There is no sugar in the filling recipe, so I added brown sugar.  Half a cup, I think, but maybe a cup.

After cooking and flipping them onto the cookies sheet (see above) and my family devouring the majority (again--very hot, so I let them cool before the kids dug in) I put the remainder back in the pan, so I could put the lid on.)

She calls them Maple Pecan Sticky Rolls, but there is no maple in the recipe.  Maybe one of these days I will through some maple in for kicks!!

Try these rolls!!  They are a keeper!!

Best Banana Bread

I've used this recipe for years--so moist!!

3 or 4 ripe bananas
1 egg
1 cup sugar
1 tsp. salt
1 1/2 cups flour
1 tsp. baking soda
1/4 cup melted butter

Bake at 325 degrees for 50 to 60 minutes in sprayed loaf pan.  (I go 60.)  Makes one loaf.

*Last time I did this I added 1/3 to 1/2 cup dry cocoa, and put it in cupcake liners and called it cupcakes.  Kids loved it!

*Also you can add chocolate chips.

Grandma Grandma's Pie Crust

1 1/2  C. flour
1/2 tsp. salt
2/3 C. shortening
1/3 C. cold water (can cool with ice)

Cut shortening into flour and salt.  Add water.  Mix into balls.  Refrigerate 10 minutes.  Roll on floured board.

Resurrection Rolls for Easter

RESURRECTION ROLLS: (from beinglds.com)


(Each ingredient represents something used to prepare Christ's body for burial.)

refrigerated crescent rolls, separated into triangles (linen)

large marshmallows (Christ's body)

melted butter (anointing oil)

cinnamon & sugar (spices used to prepare the body for burial)

oven (tomb)

As you help your children assemble these rolls, teach them what each item symbolizes.

1.  Dip one marshmallow in the melted butter.  


Teach your children that people who loved Jesus lovingly cared for his body after he died.
They used special anointing oils and expensive spices to prepare his body for burial.  This was customary, but also a way for them to show reverence and love for their friend.

2.  Cover the buttered marshmallow in the spices.

 3.  Wrap the marshmallow in the crescent roll (representing the linen used to cover Christ in the tomb.)

4.  Seal all edges, although you might want to allow a small hole (near the top) for marshmallow to evaporate and to create a tomb shape.

 

5.  Place all of the rolls on a greased pan and cook in a pre-heated oven.


Close "the tomb" tight...and "wait three days"...actually 12-13 minutes!

6.  Cook as instructed on crescent roll package.

(Usually 375 degrees for 13 minutes)

Tip:  I check near the end to make sure all of the marshmallow has evaporated before calling the children to check on "the third day." (You may need to wipe up excess mallow with a paper towel if it hasn't cooked off all the way.)

5.  Place all of the rolls on a greased pan and cook in a pre-heated oven.


Close "the tomb" tight...and "wait three days"...actually 12-13 minutes!

P is for Pretzels

Tried these in Learning School for making Pretzels into the letter P.
They were quite yummy!!  But I didn't do the baking soda wash--just brushed them with butter and sprinkled with Kosher salt.


Original Recipe Yield 1 dozen pretzels

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Footnotes

• Editor's Note
• When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
• A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.

Sister Hinckley Bread

I loved Marjorie Pay Hinckley's book, Small and Simple things.  In it, she shares a whole wheat bread recipe, which, if done like written is amazing!!  But I  have altered it to go in my bread maker, and halved the recipe.
BREADMAKER
1 tsp. yeast
1 1/2 C. water
1/4 cups honey or sugar
1/4 cup oil
1 egg
2 cups white flour
2 cups wheat flour
1 1/2 tsp. salt
1/3 cup powdered milk

ORIGINAL RECIPE VARIATION--HALVED
Dissolve 1 package dry yeast in 1/4 Cup water with 1 1/2 tsp. honey or sugar.  Mix with
1 3/4 cup warm water, 3/4 cup powdered milk, 1/2 cup oil, 2 eggs beaten, 1/3 cup honey, 1 Tbsp. salt, 1/2 to 1 cup white flour, and about 5 cups whole wheat flour.
Knead in bread mixer about 10 minutes.  Let rise until doubled.  Divide into 3 small loaves.  Knead and shape.  Let rise in greased pans.  Preheat oven to 400 degrees.  Reduce to 300 degrees and bake for 1 hour.

ORIGINAL RECIPE (from my notes)
Dissolve 2 pkg dry yeast in 1/2 cup water with 1/2 Tbsp. honey or sugar.  Mix with 3 1/2 cups warm water, 1 1/2 cups dry powdered milk, 1 cup oil, 4 eggs beaten,
3/4 cup honey, 2 Tbsp. salt, 1 or 2 cups white flour, about 10 cups whole wheat flour.
Knead and let rise until doubled.  Divide into 6 small loaves.  Knead and shape.  Let rise in greesed pans.  Preheat oven to 400 degrees.  Reduce to 300 degrees and bake for 1 hour.
Thank you, Sister Hinckley for sharing this bread recipe and so much else!  We love and miss you!

Bran Muffins (or Raisin bran)

Ok, so I tried this recipe with regular bran flakes and it was DELISH!!
So today I will try it with actual raisin bran, even though my kids don't like raisins--will they give in and eat the muffins anyway (last time they were a hit!) or will they pick out the raisins??  Time will tell...

RAISIN BRAN MUFFINS
4 cups raisin bran
2 cups milk
1/2 cup oil
2 eggs
2 cups flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
Add milk to flakes to soften; add oil and eggs.  Blend well.  In a separate bowl, mix the rest of the ingredients well, and then mix with flake mixture.  Distribute into greased (I use butter Crisco spray) muffin tins using a heaping tablespoon-sized cookie scoop.  Bake at 400 degrees about 16 minutes.  Makes about 24.

PS: They picked out the raisins! =(  What kid doesn't like raisins??  Oh, well, back to the regular bran.  I'd also like to try "Total" cereal.