Yukon Gold Cinnamon Rolls

Rolls you won't mind lugging around...

Recipe obtained from:
http://homegrownhousewife.blogspot.com/
Yukon Gold Cinnamon Rolls
Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugarFilling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperatureGlaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
For dough:Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze: Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

KEY LIME PIE

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like."

INGREDIENTS

• 5 egg yolks, beaten


• 1 (14 ounce) can sweetened condensed milk


• 1/2 cup key lime juice


• 1 (9 inch) prepared graham cracker crust

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes.

Allow to cool.

Top with whipped topping and garnish with lime slices if desired.

10 Pound Cheesecake

INGREDIENTS

2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

DIRECTIONS
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

White Christmas Cherry Bars in a Jar

• 
  White Christmas Bars in a Jar
  INGREDIENTS:
  1/4 C. white chocolate or vanilla milk chips
  1/2 C. chopped pecans, toasted* and cooled
  1/2 C. sweetened dried cherries or cranberries
  1/2 C. light brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  1/2 C. brown sugar, packed**
  1 C. buttermilk biscuit baking mix
  
• In a wide mouth glass jar, gently layer and pack ingredients in the order
  listed, beginning with the white chocolate or vanilla chips.
• If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar.
• Place lid on top. Cut an 8 inch circle of fabric to cover lid.
• Place fabric over
  lid; secure in place with ribbon or raffia.
• Decorate as desired.
  
  Make a gift card to attach as follows:
  
  WHITE CHRISTMAS CHERRY BARS
  Preheat oven to 350 ºF. Empty contents of jar into medium bowl. Stir in:
  1/2 C. (1 stick) butter or margarine, melted
  1 large egg
  1 tsp. vanilla extract
  Press into an 8 inch square baking pan coated with cooking spray. Bake for 20 to
  22 minutes, or until bars are light golden brown and center is almost set. Makes 16
  bars.
  * To toast pecans, place in a microwave safe dish and microwave on high for 4 to
  5 minutes, stirring every minute.
  ** After measuring the brown sugar, crumble it between your fingers for uniform
  texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix
  from sifting down through it.

Toasted Pecan Snowballs

From Woman's Day November 13, 2007

Photo: Kate Sears
Nutrition Facts
Yield 46 snowballs
Amount Per Serving

Active Time: 25 minutes
Total Time: 1 hour
INGREDIENTS
1 cup pecans, toasted and cooled (see Note)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter, cut in small pieces
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
PREPARATION
1. Heat oven to 325°F. You’ll need a baking sheet(s).
2. Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball.
3. With lightly floured hands, roll into 1-in. balls. Place 1 in. apart on ungreased baking sheet(s). Bake 20 minutes or until tops are dry and set and bottoms are light brown.
4. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.
Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks.

Almond Cheesecake Bars
Serves: 20

Preparation Time: 15

• MinutesCooking Time: 59 ........................... MinutesTotal Time: 1 Hour 14 Minutes
  Ingredients:
  Crust:



• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated



• 1 1/4 cups graham cracker or vanilla wafer crumbs



• 1/3 cup light butter, melted



• 1/4 cup toasted sliced almonds, finely ground



• Filling:



• 12 ounces reduced fat cream cheese



• 1/2 cup SPLENDA® No Calorie Sweetener, Granulated



• 2 large eggs



• 1/4 cup reduced fat sour cream



• 2 1/2 teaspoons vanilla extract



• 1 teaspoon almond extract



• 1/4 cup toasted, sliced almonds
  Directions



• 1 Preheat oven to 350 degrees F.



• 2 Spray an 8x8 pan with non-stick cooking spray



• 3 Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.



• 4 Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.



• 5 Bake in preheated oven for 40 to 47 minutes, or until firm.



• 6 Top with toasted almonds.
  Submitted by: Maker of SPLENDA® Sweetener Products
  Nutrition Info (per serving)
  Calories 120 Calories from Fat 70 Fat 8g (sat 4g) Cholesterol 35mg Sodium 105mg Carbohydrate 8g Fiber 0g Sugar 4g Protein 4g
  Note
  Serving Size: 1 (1.6-inch x 2-inch) bar

Strawberry Pie II

SUBMITTED BY: OKBEE : Recipe taken from Allrecipes.com

PHOTO BY: VeggieBalls My favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms."

INGREDIENTS :

• 1 (9 inch) pie crust, baked


• 1 quart fresh strawberries


• 1 cup white sugar


• 3 tablespoons cornstarch


• 3/4 cup water


• 1/2 cup heavy whipping cream
  
  DIRECTIONS


• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan.


• Place saucepan over medium heat and bring to a boil, stirring frequently.


• In a small bowl, whisk together cornstarch and water.


• Gradually stir cornstarch mixture into boiling strawberry mixture.


• Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.


• Pour mixture over berries in pastry shell.


• Chill for several hours before serving. In a small bowl, whip cream until soft peaks form.


• Serve each slice of pie with a dollop of whipped cream.

Chocolate Chip Cookies

From The Art and Soul of Baking
Makes about 60 cookies
There’s a reason Realtors like to bake these cookies when showing a house to potential buyers. Few among us can resist the mouthwatering aroma of butter, brown sugar, and chocolate that reminds us of all things warm and wonderful.
There are many versions of this American classic—this is a favorite, bursting with chunks of both semisweet and milk chocolate, with an extra splash of vanilla added for a deep, round flavor.
Ingredients:
1 ½ sticks (6 ounces) unsalted butter, softened (65° to 68°F)
¾ cup (5 ¼ ounces) granulated sugar
¾ cup (6 ounces) firmly packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ¼ cups (11 ¼ ounces) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semisweet or bittersweet chocolate, chopped into ¼-inch chunks,
or 1 cup (7 ounces) dark chocolate chips.
6 ounces good-quality milk chocolate, chopped into ¼-inch chunks, or 1 cup (7 ounces) milk chocolate chips.
½ cup (2 ¼ ounces) chopped nuts (walnuts, almonds, pecans, or hazelnuts), chopped, toasted, and completely cooled (optional)

Preheat the oven to 350°F and position an oven rack in the center.

• Line the baking sheets with parchment paper.
• Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.
• You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.
• Scrape down the bowl with a spatula.
• Add the eggs one at a time and beat just until blended after each addition.
• Add the vanilla and blend well.
• Scrape down the bowl.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• Turn the mixer to the lowest speed and add the flour mixture all at once.
• Blend just until there are no more patches of flour.
• Scrape down the bowl.
• Add the semisweet and milk chocolate chunks and the nuts (if using), and blend on low just until combined.
• Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
• Using the small ice cream scoop or spoon, portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake the cookies one sheet at a time, rotating the sheet halfway through, for 10 to 14 minutes, until the cookies are golden brown at the edges and still a bit pale in the center.
• If you want crisp cookies instead of chewy ones, bake for a couple of extra minutes.
• Transfer the cookies to a cooling rack and let them cool completely before serving.

Apple Caramel Crisp

PREP TIME: 20 min
COOK TIME: 40 min
YIELD: 9 servings
Ingredients:
•
Crisco® Original No-Stick Cooking Spray
•
5 cups peeled, cored, sliced Granny Smith apples, (about 3 large apples)
•
1/2 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
•
1 tablespoon cornstarch
•
1 1/2 teaspoons ground cinnamon
•
TOPPING
•
1 1/4 cups Pillsbury BEST® All Purpose Flour
•
1 1/4 cups old-fashioned rolled oats
•
1/4 cup brown sugar sucralose blend
OR
1/2 cup firmly packed brown sugar
•
1/2 cup Crisco Puritan Canola Oil with Omega-3 DHA
•
Sugar free frozen whipped topping (optional), thawed
Directions:
1
HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2
STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
3
COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
4
BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

http://www.dlife.com/diabetes/diabetic-recipes/

Baked Doughnuts Recipe

• Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch.


• Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.


• 1 1/3 cups warm milk, 95 to 105 degrees (divided)


• 1 packet active dry yeast (2 1/4 teaspoons)


• 2 tablespoons butter


• 2/3 cup sugar


• 2 eggs


• 5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet


• A pinch or two of nutmeg, freshly grated


• 1 teaspoon fine grain sea salt


• 1/2 cup unsalted butter, melted


• 1 1/2 cups sugar1 tablespoon cinnamon


• Place 1/3 cup of the warm milk in the bowl of an electric mixer.


• Stir in the yeast and set aside for five minutes or so.


• Be sure your milk isn't too hot or it will kill the yeast.


• Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.


• With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated.


• With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.


• This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.


• Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.


• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.


• Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles.


• Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them.


• Cover with a clean cloth and let rise for another 45 minutes.


• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.


• While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.


• Remove the doughnuts from the oven and let cool for just a minute or two.


• Dip each one in the melted butter and a quick toss in the sugar bowl.


• Eat immediately if not sooner.
  Makes 1 1/2 - 2 dozen medium doughnuts.
• http://www.101cookbooks.com/archives/001561.html

Butter Toffee Vanilla Cream Fruit Tart

A delicious dessert using Almond Accents® Butter Toffee flavor.

• Preparation Time: 10 minutes
  Crust:
  2 packages Almond Accents® Butter Toffee sliced almonds, divided
  1 1/2 cups flour
  1/2 cup butter, room temperature
  2 Tbsp. sugar
  1 egg, lightly beaten
  1/2 tsp. vanilla
  
  Fruit and Filling:
  1 package instant vanilla pudding and pie filling
  1 cup sour cream
  1 cup milk or half n’ half
  4 - 5 cups sliced and whole fruits of choice (strawberries, raspberries, mandarin oranges, kiwi, blueberries and blackberries)
  1/2 cup reserved Almond Accents® Butter Toffee sliced almonds
  1/4 cup apricot preserves, melted
  


• Crust: Preheat the oven to 375 degrees.


• Set aside 1/2 cup Almond Accents.


• Finely chop remaining Almond Accents® and mix with remaining ingredients until soft dough forms.


• Press into the greased 9-inch tart pan cutting off any excess dough from the ridge of the pan.


• Bake crust 15 – 20 minutes or until golden brown.


• Cool completely.


• Fruit and Filling: With electric mixer, on medium speed, mix pudding mix, sour cream and milk 1 to 2 minutes or until thick; spread evenly over crust. Arrange fruit and reserved 1/2 cup Almond Accents® over filling; drizzle melted preserves over tart.


• Serve immediately or refrigerate until ready to serve.


• Makes 6 to 8 servings.
• For more great recipe ideas, visit http://www.almondaccents.com/.

Clone of a Cinnabon

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

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
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
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.
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 let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
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. Spread frosting on warm rolls before serving. Recipe from allrecipies.com

Excellent Oatmeal Cookies

INGREDIENTS 1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
Bake for about 12 minutes in the preheated nt Oatmeal Cookies/Recipe from allrecipies.com

Thumbprint Cookies I

INGREDIENTS 1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam
1/4 teaspoon salt

Directions
preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes./Recipe from allrecipies.com