Sara's Cinnamon Rolls
4 cups flour (all-purpose or some white whole wheat)
1 pkg. yeast (or about 1 1/2 Tbls)
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp. salt
2 eggs
additional butter
brown sugar
cinnamon
Combine 2 cups flour with the yeast. Heat and stir the milk, butter, sugar, and salt over med. heat until warm and butter is melted (about 120-130 degrees)
Add to flour mixture along with eggs. Beat on low speed for about 30 seconds, then beat on high speed for about 3 minutes, mixing well. Add as much of the remaining
2 cups of flour to make a smooth, elastic dough. (I have a kitchen aid mixer so I just let mine knead for about 4-5 minutes, if you knead it longer you will only need to let it rise once)
Turn out onto floured surface and roll into a rectangle about 10x15 or so. Spread butter on the dough covering the entire surface. Next spread brown sugar then cinnamon, making sure the whole surface is evenly covered. Roll from one long side to the other, pinching the seam closed. Slice into 1 inch section. (I use string, wrap it around and pull. It is a cleaner cut and the sugar mixture stays inside better.)
Place about 1-2 inches apart in a greased baking ban. (I use my stoneware and it is wonderful) Let rise in warm place until doubled. Bake at about 375 for 15-20 minutes. Do not overbake! Bake only until golden brown on top. Remove from oven.
I like frosting on mine...So while they are baking I mix 1 cup powdered sugar, 2-3 TBLS butter, and a little milk together until creamy. I think add about 2 tsp. maple flavoring and mix well.
Add more powdered sugar until it is a good spreading consistency. (a little thick is good) Spread on top of the “hot from the oven” rolls and the frosting will melt down into the rolls....YUMMY!!!!
Flourless Chocolate Cupcakes
3/4 cup bittersweet or semisweet chocolate chips
1/2 butter
1/2 sugar
1/2 cup cocoa powder
3 eggs
Heat oven to 375. Line muffin pan with liners or grease well.
Heat chocolate and butter in heavy saucepan over low heat until melted, about 4 minutes.
Mix in sugar and and cocoa powder, add eggs and mix until combined well. Scoop batter into cups an bake about 12-15 minutes or until a thin crust forms. Cook on wire rack. You may eat just plain or top with frosting. YUM!
Fudge Brownies
1/4 cup butter
1 cup chocolate chips
3/4 cup sugar
2/3 cup flour
1/2 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
Remaining chocolate chips
Preheat oven to 350. Grease bottom of 8x8 or 9x9 inch pan. Heat butter and chocolate chips in a saucepan until melted. Remove from heat and add the remaining ingredients in order listed. Stir in remaining chocolate chips last so they won't melt. Spread in prepared pan and bake about 25 minutes or until center is just set. Let cool, cut and enjoy!
Can easily be made with brown rice, coconut flour, or almond flour for a Gluten Free treat!
Grape Salad
2 pounds green seedless grapes
2 pounds red seedless grapes
8 ounces cream cheese
8 ounces sour cream
1/2 to 1 cup brown sugar (depending on the sweetness of the grapes)
Mix cream cheese, sour cream and sugar until well mixed. Pour on grapes and mix well.
Top with:
1/3 cup brown sugar
1 tsp. cinnamon
1/3 cup nut
Mix well and put on top of grapes! YUMMY grape salad!!!
Garden Ranch Pizza
1/2 cup mayonnaise
1/2 package Hidden Valley Ranch dip mix
1 clove garlic, pressed
8 ounces shredded mozzarella
1 cup chopped broccoli
1/2 cup sliced red bell pepper
1 medium carrot, sliced
1/2 cup sliced black olives
Parmesan cheese
Unbaked pizza dough
Preheat oven to 425. Press out you favorite pizza dough, whether it is store bought or homemade. (I use my pizza stone and it is wonderful) Combine mayonnaise, garlic, and ranch dip mix. Spread evenly over crust. Top with half of cheese. Sprinkle broccoli, red bell pepper, carrot, and olives on cheese. Add remaining mozzarella and sprinkle with parmesan cheese. Bake 18-22 minutes or until edges are golden. Let stand for 10 minutes before cutting.
Lemon Bars
1/2 cup butter
1 cup flour
1/4 powdered sugar
Mix together and press in an 8x8 baking pan. Bake 350 for 15 minutes. Remove from oven.
1 cup sugar
2 Tbls. flour
1/2 tsp. baking powder
2 eggs, beaten well
Juice and rind from 1 large lemon
Mix together sugar, flour and baking powder. Add eggs, lemon juice and lemon rind. Mix well and pour on baked crust. Bake for 25-30 minutes or until golden around edges. Do NOT overbake. Remove from oven, let cool and dust with powdered sugar.
No-Bake Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter
1/4 cup cocoa powder
Mix together in saucepan and bring to boil. Boil 1 minutes and remove from heat.
Add:
1/2 cup peanut butter (or almond, cashew, etc...)
1 tsp. vanilla
2 cups oats.
Mix well and drop by spoonfuls onto wax paper. Let sit until cool and hardened. Gluten free if you have gluten free oats!
Whole Wheat Oatmeal Bread
Put 3/4 cup old fashioned oats in a mixing bowl. Pour 1 3/4 cups boiling water over top and let it sit for about 20-30 minutes, or until it's just warm.
Then add 3/4 tablespoon salt, 1/2 cup honey, 2 tablespoons coconut oil, 1 1/2 tablespoons yeast, Mix well then add 4 cups whole wheat flour (I use prairie gold white wheat) and knead for about 5 or so minutes.
Put into a greased bowl and let rise until doubled. Punch the dough down and divide in half. Form into loaves and put in greased 8x4-inch bread pans. Let rise a bit and bake at 350°F for about 30 minutes.
I also use this recipe for dinner rolls or hamburger buns. Instead of dividing in half, make as many rolls as you can. For hamburger buns, make flat before letting them rise a second time!!!
Amazing and Easy!!!
Spiced Chocolate Muffins
3 1/2 oz. Butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
2 large eggs
2/3 cup sour cream
5 tbsp milk
Generous 1 3/4 cup all-purpose flour
1 tsp baking soda
2 tbsp unsweetened cocoa1 tsp allspice
1/2 cup packed brown sugar
2 large eggs
2/3 cup sour cream
5 tbsp milk
Generous 1 3/4 cup all-purpose flour
1 tsp baking soda
2 tbsp unsweetened cocoa1 tsp allspice
1 cup semisweet chocolate chips
1. Line muffin pan with muffin liners.
2. Place the butter, sugar, and brown sugar in a bowl and beat well.
1. Line muffin pan with muffin liners.
2. Place the butter, sugar, and brown sugar in a bowl and beat well.
Beat in eggs, sour cream, and milk until thoroughly mixed.
Sift the flour, baking soda, cocoa, and allspice into a separate bowl and stir into the mixture.
Add the chocolate chips and mix well. Divide the batter evenly among the paper liners.
Bake in a preheated oven at 375 for 25-30 min.
3. Remove from the oven and let cool for 10 min. Place them on a cooling rack and let cool completely.
3. Remove from the oven and let cool for 10 min. Place them on a cooling rack and let cool completely.
Store in an airtight container until required.
“Dorito” Popcorn
Ingredients
1/2 cup unpopped popcorn kernels (organic preferred)
2 -3 Tbsp coconut oil for popping
1/4 cup nutritional yeast
1 teaspoon garlic powder or granules
1 teaspoon onion powder or granules
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/8 – 1/4 teaspoon cayenne pepper (optional)
2 teaspoons salt (I recommend Real Salt)
Directions2 -3 Tbsp coconut oil for popping
1/4 cup nutritional yeast
1 teaspoon garlic powder or granules
1 teaspoon onion powder or granules
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/8 – 1/4 teaspoon cayenne pepper (optional)
2 teaspoons salt (I recommend Real Salt)
1. Prepare popcorn using oil with preferred method.
2. Combine nutritional yeast, garlic, onion, cumin, paprika, cayenne (if using), and salt in a small bowl.
3. Blend seasonings in a spice or coffee grinder, or blend in blender to make a fine powder.
4. Sprinkle seasoning over popcorn and toss to coat.
