Recipies
RECIPES
Cinnamon Rolls with Cream Cheese Glaze Ingredients
DOUGH
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups (or more) unbleached all purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- Nonstick vegetable oil spray
FILLING
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, room temperature
GLAZE
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
Preparation
CRUST
- Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
- Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
FILLING
- Mix brown sugar and cinnamon in medium bowl.
- Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
- Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
GLAZE
- Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
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Dreamcicle Pie
8 oz. Package of cream cheese
1 C. Orange juice
4 oz. Package instant vanilla pudding (dry)
4 oz. Package orange jello (dry)
12 oz. Container of Cool Whip
9-inch Graham cracker pie crust
Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and jello. Sir in half of the Cool Whip. Pour this mixture into the pie crust. Top with remaining Cool Whip. Refrigerate for 3 hours or overnight. Can garnish with orange slices and mint leaves.
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BEST –EVER POTATO SOUP
You’ll be surprised at the taste of this rich, cheesy concoction - it’s not a typical potato soup. I cam up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. Original Recipe by Coleen Morrissey. – given to me by my mother
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (1/4-1/2 ounces) chicken broth
1 small carrot, grated
½ cup chopped onion
1 tablespoon dried parsley flakes
½ teaspoon each, salt and pepper
3 tablespoons of cornstarch or all-purpose flour
3 cups of milk
8 ounces process American cheese or Velveeta, cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender about 15 minutes. Combine cornstarch and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.
Yield: 8 servings (2 quarts)
