Cinnamon Rolls

From Pioneer Woman Cooks- Harmony was kind enough to share this recipe.
Serves 8

Ingredients:
* 1 quart Whole Milk
* 1 cup Vegetable Oil
* 1 cup Sugar
* 2 packages Active Dry Yeast
* 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
* 1 teaspoon (heaping) Baking Powder
* 1 teaspoon (scant) Baking Soda
* 1 Tablespoon (heaping) Salt
* Plenty Of Melted Butter
* 2 cups Sugar
* Generous Sprinkling Of Cinnamon
* _____
* MAPLE FROSTING:
* 1 bag Powdered Sugar
* 2 teaspoons Maple Flavoring
* ½ cups Milk
* ¼ cups Melted Butter
* ¼ cups Brewed Coffee (I would use one of those instant packets- it's like making tea using a tea packet).
* ⅛ teaspoons Salt


Directions:
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Maple Walnut Fudge

From Nestle
makes about 50 pieces

Ingredients:
2 T butter
2/3 c evaporated milk
1 1/2 c sugar
1/4 t salt
2 c miniature marshmallows
2 c white chocolate chips (12 oz package)
1/2 c walnuts
1 1/2 t maple extract
walnuts (chopped- optional)

Directions:
1. Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
2. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
3. Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
4. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into buttered 13x9 inch baking pan. Cool until firmed.
6. Cut into squares. Makes about 50 pieces. Enjoy!

Gingerbread Houses

All info from Gingerbread Lane Kitchens

Gingerbread

1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)

Melt these 3 in a pot over low heat.

Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.

If dough isn't working well, then microwave for 10 seconds and try again to knead out.


Icing recipe
(makes 2 cups so you'll probably have to make several batches)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.



Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).

Pumpkin muffins or pumpkin chocolate chip cookies

(from the awesomest neighbor ever, Jen)

1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).

Mix together and put in muffin papers. Bake at 350 for 20 min.

OR add chocolate chips and bake them as cookies for the same amount of time.

Bean Burritos (copy cat recipe- Taco Bell)

Serves about 10

10 flour tortillas
2 cans of refried beans
1 can of red enchilada sauce (I only used about 3/4 of the can)
2-3 T of dried, minced onion
shredded cheese (Mexican cheese, Monterrey Jack or mild cheddar tastes best)

Cook stove top the beans, adding enough red sauce until the right consistency (you'll want to make sure you warm up a the beans a bit so that they get less clumpy and that makes it easier to make sure that you add the right amount of red sauce- you could probably use the whole can and have it be fine, but I only added 3/4 of the can). Add onion (to taste). Warm thoroughly. Once warmed spoon abt 3 (large) spoonfuls on tortillas. Top w/ cheese. Fold in bottom and then sides, and enjoy!

Peanut butter cup pie

From Kraft recipes
Sure to be one of Sam's favorites. Serves 10.

1 pkg (8 oz) cream cheese, softened
1/2 c plus 1 T creamy peanut butter, divided
1 c cold milk
1 (3.4 oz) vanilla instant pudding
2 1/2 c thawed cool whip, divided
1 oreo pie crust
3 squares Baker's chocolate

1. Beat cream cheese and 1/2 c peanut butter well until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; soon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 to 2 mins til chocolate is completely melted, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.