1/2 cup butter
1 1/2 cups powdered sugar
4 ounces cream cheese
1 teaspoon vanilla
Soften butter and cream cheese.
Whip butter and cream cheese together.
Add sugar and vanilla and whip until light and fluffy.
Spread over cooled rolls!
Thursday, February 24, 2011
Copycat Cinnabon Cinnamon Rolls
Cinnabon Clone
If you love Cinnabon cinnamon rolls...then whip out your stand mixer and make you some of these...they take some time but they are SO worth it!
These can be made ahead of time so you don't have to wake up at the crack of dawn to feed the family these scrumptious treats. Immediately after placing them in the prepared pans, cover with greased foil and freeze. The night before you want to serve them, put them out on the kitchen counter before going to bed. The final rising will take place overnight and they will be ready to bake in the morning.
Prep. Time: 4:00
Serves: 12 - 15
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
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
4 cups powdered sugar
2/3 cup melted butter OR margarine
2 tsp. vanilla extract
1 tsp. maple extract - optional, but recommended
up to 6 Tbls. hot water
-Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-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.
-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.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls
If you love Cinnabon cinnamon rolls...then whip out your stand mixer and make you some of these...they take some time but they are SO worth it!
These can be made ahead of time so you don't have to wake up at the crack of dawn to feed the family these scrumptious treats. Immediately after placing them in the prepared pans, cover with greased foil and freeze. The night before you want to serve them, put them out on the kitchen counter before going to bed. The final rising will take place overnight and they will be ready to bake in the morning.
Prep. Time: 4:00
Serves: 12 - 15
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
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
4 cups powdered sugar
2/3 cup melted butter OR margarine
2 tsp. vanilla extract
1 tsp. maple extract - optional, but recommended
up to 6 Tbls. hot water
-Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-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.
-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.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls
Everything Bread
If you like Everything Bagels...then whip out your stand mixer and give this a try!
Ingredients
3-½ cups All Purpose Or Bread Flour
1-½ teaspoon Salt
2-¼ teaspoons Yeast
1-¼ cup Hot (110-120 Degrees F) Water
2 Tablespoons Dehydrated Minced Onions
1-½ Tablespoon Dehydrated Minced Garlic
1-½ teaspoon Poppy Seeds
1-½ teaspoon Sesame Seeds
1 whole Egg White, Beaten
Directions
Preheat your oven to 200 degrees F, then turn the heat off.
Add flour, salt, yeast, and water into mixing bowl of a stand mixer fitted with a dough hook and mix on medium (4-5 speed) for 6-8 minutes, or until dough forms a cohesive, elastic ball. Turn off mixer and let dough rest for 15 minutes, then add 1 1/2 Tablespoons of minced onion, 1 Tablespoon minced garlic, 1 teaspoon poppy seeds, and 1 teaspoon sesame seeds. Knead on medium-low (3-4) for an additional 10 minutes. Put the bread in a lightly oiled bowl, cover with plastic wrap, and place the bowl in the warm oven. Let the dough rise until doubled in size, or approximately 45 minutes to 1 hour.
Gently punch dough down and turn out onto a lightly floured board. Shape the dough into a tightly rolled loaf on a baking sheet (I use a silpat on the sheet to make sure the dough won’t stick at all), spray very lightly with cooking spray or olive oil, and cover with plastic wrap. Slide back into the oven to rise again, 45 minutes to an hour.
Remove dough from oven and preheat oven to 400 degrees F. Bake 30 minutes at 400 degrees, then pull it from the oven and brush with beaten egg white. Sprinkle with remaining minced onion, garlic, poppy and sesame seeds. Bake an additional 10-15 minutes, or until bread is golden brown.
Remove from oven and cool completely on a rack.
Ingredients
3-½ cups All Purpose Or Bread Flour
1-½ teaspoon Salt
2-¼ teaspoons Yeast
1-¼ cup Hot (110-120 Degrees F) Water
2 Tablespoons Dehydrated Minced Onions
1-½ Tablespoon Dehydrated Minced Garlic
1-½ teaspoon Poppy Seeds
1-½ teaspoon Sesame Seeds
1 whole Egg White, Beaten
Directions
Preheat your oven to 200 degrees F, then turn the heat off.
Add flour, salt, yeast, and water into mixing bowl of a stand mixer fitted with a dough hook and mix on medium (4-5 speed) for 6-8 minutes, or until dough forms a cohesive, elastic ball. Turn off mixer and let dough rest for 15 minutes, then add 1 1/2 Tablespoons of minced onion, 1 Tablespoon minced garlic, 1 teaspoon poppy seeds, and 1 teaspoon sesame seeds. Knead on medium-low (3-4) for an additional 10 minutes. Put the bread in a lightly oiled bowl, cover with plastic wrap, and place the bowl in the warm oven. Let the dough rise until doubled in size, or approximately 45 minutes to 1 hour.
Gently punch dough down and turn out onto a lightly floured board. Shape the dough into a tightly rolled loaf on a baking sheet (I use a silpat on the sheet to make sure the dough won’t stick at all), spray very lightly with cooking spray or olive oil, and cover with plastic wrap. Slide back into the oven to rise again, 45 minutes to an hour.
Remove dough from oven and preheat oven to 400 degrees F. Bake 30 minutes at 400 degrees, then pull it from the oven and brush with beaten egg white. Sprinkle with remaining minced onion, garlic, poppy and sesame seeds. Bake an additional 10-15 minutes, or until bread is golden brown.
Remove from oven and cool completely on a rack.
Monday, March 22, 2010
Rigatoni with Bacon and Asparagus
This is out of the TOH Healthy Cooking Mag...April/May 2010
When I made it, I used rotini as I am not a big fan of rigatoni. It's a little like the Bacon Pasta that I posted earlier but it's not exactly like it. The asparagus is a real treat if you like asparagus. Even my kids gobbled up this meal!
1 16 oz pkg rigatoni pasta (I used rotini)
1 lb fresh asparagus, trimmed and chopped into bite sized pieces
8 strips of bacon ( I used 12)
1 clove of garlic, minced ( I used two)
2 tbsp butter
1 tbsp olive oil
2/3 c half and half
1/2 c shredded part skim mozzarella cheese ( I used fat full)
1/2 tsp salt
1/4 c grated Parmigiano-Reggiano cheese ( I used fresh grated parmesan)
1/4 c minced fresh parsley ( I didn't do this)
Cook noodles according to package directions.
Meanwhile in a dutch oven or large pot, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place in ice water for 2-3 minutes. Drain and pat dry.
In the dutch oven, fry the bacon until crisp. Drain and crumble.
Making sure the pan is not so hot that it will burn the butter, drain bacon grease from pan, add butter and oil. Saute garlic until tender. Stir in cream. Bring to boil, reduce heat and simmer for 3-4 minutes. Cream will thicken slightly.
Stir in mozzarella cheese just until melted; then add drained pasta. Stir in salt, asparagus and bacon.
Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve.
Makes 8 servings.
When I made it, I used rotini as I am not a big fan of rigatoni. It's a little like the Bacon Pasta that I posted earlier but it's not exactly like it. The asparagus is a real treat if you like asparagus. Even my kids gobbled up this meal!
1 16 oz pkg rigatoni pasta (I used rotini)
1 lb fresh asparagus, trimmed and chopped into bite sized pieces
8 strips of bacon ( I used 12)
1 clove of garlic, minced ( I used two)
2 tbsp butter
1 tbsp olive oil
2/3 c half and half
1/2 c shredded part skim mozzarella cheese ( I used fat full)
1/2 tsp salt
1/4 c grated Parmigiano-Reggiano cheese ( I used fresh grated parmesan)
1/4 c minced fresh parsley ( I didn't do this)
Cook noodles according to package directions.
Meanwhile in a dutch oven or large pot, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place in ice water for 2-3 minutes. Drain and pat dry.
In the dutch oven, fry the bacon until crisp. Drain and crumble.
Making sure the pan is not so hot that it will burn the butter, drain bacon grease from pan, add butter and oil. Saute garlic until tender. Stir in cream. Bring to boil, reduce heat and simmer for 3-4 minutes. Cream will thicken slightly.
Stir in mozzarella cheese just until melted; then add drained pasta. Stir in salt, asparagus and bacon.
Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve.
Makes 8 servings.
Monday, March 15, 2010
Garlic Cheese Bread
This recipe is from the blog The Pioneer Woman Cooks and is to DIE FOR!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Thursday, March 11, 2010
Pecan Sandies
Yummy shortbread type cookie...so light they "melt in your mouth"
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Tuesday, March 9, 2010
Crock Pot Whole Chicken
SERVES 4
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Subscribe to:
Comments (Atom)