Thursday, August 18, 2011

Cinnabon Clone Cinnamon Rolls

My sweet 10 y/o requested these for his Birthday Breakfast :)

Found this on all recipes... This recipe was supposed to made in a bread machine part of the way, but reading the notes of other users I'm converting it for not using a bread machine, and keeping in the fridge overnight to bake in the morning!

Ingredients

  • 1 cup warm milk (110° F/45° C)
  • 2 eggs, room temperature
  • 1/3 cup butter melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 1 Tablespoon bread machine yeast
  • Filling:
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • Icing:
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Mix ingredients together thoroughly in mixer.
  2. Preheat oven to 200°, turn it off, and put dough inside oven (covered) for an hour or until doubled in size.
  3. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and place in refrigerator overnight.
  5. Preheat oven to 400°.
  6. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
  7. When rolls are finished baking pull out of oven, flip out of pan onto large plate so all the cinnamon sugar that leaked out the bottom will go back over the rolls.
  8. Spread frosting on warm rolls before serving.

Monday, August 15, 2011

Greek Yogurt

I LOVE Greek yogurt. That's my confession. I'd eat it 3-4 times a day if it wasn't almost $1/cup. Hubs is NOT impressed with the price, but I need the protein because of the bypass, and I STRONGLY DISLIKE regular yogurt. It's just nasty, and also doesn't have enough protein anyway.

So I found this delightful blog about freezer meals (which I also want to spend some time learning to do- I've wanted to for years, and I've decided I just have to MAKE time to do it- the time will not be presenting itself any time soon). Anyway, the link to her blog is here: Freezer Meals for Us. Perusing through there I found her recipe and ideas for homemade yogurt. I knew you could make regular yogurt- but I'm ECSTATIC to find out you can make the Greek version as well!


Greek Yogurt

8 cups low fat milk

1 cup dry powdered milk

2 tablespoons plain Greek yogurt


Add 1 cup dry powdered milk to 8 cups low fat milk in a saucepan on high heat.

Bring to almost a boil and then remove from heat. Cool the milk to 115° degrees F and then add 2 tablespoons of plain yogurt.

Pour into containers (any plastic or glass container will work.) Cover the containers with foil or they will form a film on the top.

Place in the crockpot for 5 hours on warm. My crockpot maintains a temp of 115°-118° F. A yogurt maker would keep it at 115°, so I’m going with the crockpot. Do not bump or open the crockpot while the yogurt is incubating. When finished refrigerate. The you just serve with an added sweetener: Stevia, honey, fresh fruit, or pie filling (strawberry preserves….). You can also use the yogurt as a substitute for sour cream and to use as a base for dips. Yield: 8 cups

I’m so excited I can’t wait to try it!!!

Friday, August 5, 2011

Monterey House Candy (Leche Quemada - Burnt Milk Fudge)

I've searched for this recipe for literally years. They used to give to away at Monterey House in Dickinson, TX. I've made countless pans of what usually turns into semi-burnt caramel. I did find this exact candy at Las Palmas here in Springdale, but they seldom have it. They don't have a recipe. They claim they GO TO MEXICO and buy it from someone there, and bring it back?! Seriously useless. But here it is- someone from Dickinson gave out this recipe and I'm going to try it. You may all get some for Christmas this year if it works out. And if you don't absolutely LOVE it, please just send it back and I will eat it- somehow. NEVER LET IT GO TO WASTE!!!
5 pounds sugar
4 12-oz cans evaporated milk
1 12-oz can evaporated goat’s milk (or substitute evaporated milk)
2 cups light corn syrup
1 tablespoon salt
1 tablespoon Mexican vanilla extract
4 tablespoons butter

I N S T R U C T I O N S
Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and salt in a large heavy pot. Attach a candy thermometer to the pot. Cook on medium-low heat for 1 hour, stirring often with a wooden spoon. The temperature should rise slowly but steadily. Increase heat to medium-high and cook, stirring constantly, for 20 minutes. Increase heat to high and cook, again, stirring constantly--make sure to scrape the burned bits off the bottom as they develop--until the the temperature reaches 245 degrees. Immediately remove pot from heat, stir in vanilla and butter and continue to stir mixture occasionally as it cools.
When the candy cools to 180 degrees then transfer to a buttered 9 x 12" baking pan. Cool slightly, cutting into bars while still pliable. Cool completely before serving.

Vanilla Tres Leche Cake

Vanilla Tres Leche Cake

Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation)
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.



Homemade Whipped Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar

In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.