Cinna-nom-nom Rolls

You really need to make sure you have people to share this with! Or not… if you are not trying to watch your waste line… Warning, these are sooooo delicious!! Ooey gooey when warm.

Cinna-nom-nom Rolls

….mmmmm

I’m thankful that we have family around so I can divide out a batch or I will truly hide out with a cup of coffee & eat the WHOLE pan. Talk about a sugar high & crash!!

Ingredients:

Rolls

  • 1 cup Amish starter
  • ½ cup sugar
  • 1 tablespoon salt
  • ½ cup coconut oil
  • 1½ cups hot water
  • 3 teaspoon dry yeast (with ¼ cup hot water)
  • 3 cups white whole wheat flour
  • 2 cups white all purpose flour

Cinnamon Filling

  • ½ cup cinnamon
  • 1 cup coconut sugar (can also use light brown sugar – will produce a warm dark filling)
  • 2 sticks butter, melted

Glaze

  • 4 cups powdered sugar
  • ½ cup cream or milk

 

Directions:

  1. Mix the dry yeast with ¼ cup hot water in a glass bowl. Let set for 5 minutes
  2. Mix the 6 ingredients in a non-metal bowl.
  3. Slowly start adding the flour.  You may not need all of the flour. Mix/kneed until dough is still slightly sticky. Cover the bowl with a cloth & allow to rise in a warm (not hot) place for at least an hour, two is better.
  4. Turn out on flour covered surface, sprinkle with a little flour & then pat or roll into a rectangle, to a thickness of about ½ inch.
  5. Use some of the melted butter to grease the 10″x14″ pan
  6. Spread with melted butter then sprinkle with cinnamon/sugar mix.
  7. Roll the dough up & then slice into 2-inch pieces & place into greased pan.
  8. Bake at 350 degrees for approximately 25 minutes or until golden brown. Warning, using the wheat flour it’s a little more difficult to see the “golden” until it’s just brown.
  9. Once done baking, spread the glaze on while it’s still hot.
  10. Make a pot of coffee & serve!
Advertisements

Chocolate Chip Scones

Here is the Scone recipe I promised since the biscuit recipe will take a bit longer to come. The main part of this recipe is the Easy Baking Mix I posted earlier. This makes some really, good & yummy scones. You don’t have to use chocolate chips; I plan on experimenting with other ingredients sometime in the future.

Ingredients:

  • 3c biscuit baking mix
  • 1/4c sugar
  • 1/2c vanilla yogurt
  • 1/3c 2% milk
  • 1T vanilla extract
  • 1c miniature or regular size semi-sweet chocolate chips
  • coarse/raw sugar for sprinkling

Directions:

Mix the biscuit baking mix & sugar together. In a separate bowl, whisk together the vanilla yogurt, mil, & vanilla extract. Stir into dry ingredients just until moistened. Stir in chocolate chips.

On a lightly floured surface, knead dough gently 10 times. Pat into a 9″ circle. Sprinkle with coarse or raw sugar. Cut into 8 wedges (if I’m making this for a playdate, I’ll cut one wedge into 3 smaller wedges for little fingers). Place on an ungreased baking sheet. Bake at 375 degrees for 20-25 minutes or until golden

**I like using the miniature chips since I usually make the scones small for my daughter to enjoy.

French Toast Casserole

This dish is a wonderful breakfast, especially when you have company over – like the up coming holidays 😉 Just make sure to make it up the night before & give yourself time in the morning to let it warm up before you bake it.

Many thanks to my mother-in-law, Jamie for this recipe!!

Ingredients:

  • 1 stick butter
  • 1c packed brown sugar
  • 1T light Karo syrup
  • 1/2c chopped pecans
  • 1 loaf of french bread (we’ve found the thick cut Texas bread is the best fit for a 9×13 glass baking dish)
  • 5 eggs, beaten
  • 1 1/2c half-n-half
  • 1t ground cinnamon
  • 1t ground nutmeg

Direction:

Butter glass baking dish. In a small sauce pan melt the stick of butter. Once melted, add brown sugar & Karo syrup until well blended. Pour this syrup mix into the baking dish & sprinkle chopped pecans on top. Place 1″ slices of bread (this is when you’ll see the thick Texas bread works best size wise). Beat the eggs together with the half-n-half & cinnamon & nutmeg. Pour this over top of the bread. Cover with saran wrap & put in the fridge overnight.

Next morning, take out & set on the counter for about 1/2 hour, letting it come to room temperature. Bake in the oven at 375 for 35 minutes. Turn the broiler on the last couple of minutes to crisp/brown the top of the bread.

Serve up on a plate, no extra syrup needed as this comes with it baked right in! Just make sure you don’t let the food cool in the dish or you’ll need a jackhammer to get it out!! We soaked our dish for 24 hours, every now & then changing out the soapy water & chipped away at what was left in the dish. Never will let that happen again!!

**One loaf of the Texas bread will make 2 baking dish batches.

**In the oven, while this dish is baking, on the shelf below, you can also “bake” a pan of bacon. This way, keeps your stove open & you can socialize with your company instead of chained to the kitchen!