Sweet Dinner Rolls! (UMMMMMMM)

SWEET DINNER ROLLS

First & Foremost I want to say that making Bread is my latest most favorite thing to do. I cannot believe how easy I have found it and what amazing bread I have created right in my own kitchen with my fancy KitchenAid mixer. I have been making FRESH, HOT out of the oven rolls for the last few weeks for dinner - Most nights - Yes, I can be obsessive!

After trying many different types and ingredients I have found this one works the best.

1. Warm 1/2 Cup of 1% milk in the microwave and add 1 pkg of fast acting yeast (1 TBSP) and a pinch of sugar - Let sit for about 10 minutes. It should start to froth. If no frothing - try again at this point. MILK should not be boiling JUST WARM.
   
2. In the meantime - in your KitchenAid bowl - mix: 1/2 Cup of hot water, 1/3 cup softened butter (yes real butter), 1/3 cup White Sugar, Pinch of Salt, Beat an egg and mix (make sure water is not so hot that it cooks the egg!)
3. Measure out 3 & 3/4 cups of white flour (You may need a little more but start with this)
4. Add Flour to KitchenAid Bowl and mix a few times to incorporate all
5. ADD the YEAST / MILK mixture
6. USE THE DOUGH Beater and place the bowl in the KitchenAid Stand. On setting 1 or 2 mix for up to 10 minutes. You will know when ready as dough gets a shine on it.
7. GREASE a bowl with butter. Take out dough and form a ball. Roll Dough in butter in bowl so not to stick.
8. LET SIT in a warm place covered for 1 to 1& 1/2 hours. It should double in size.
9. When ready - turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread with melted butter. Cut each circle into 8 wedges. Roll Wedges from SMALL end to large end and turn under edges. Place on ungreased cookie sheet. Cover & let rise for another 45 minutes.
10. PRE-HEAT over to 400.
11. BRUSH rolls very carefully with melted butter. (at this point you can sprinkle parmason cheese overtop too)
12. BAKE in pre-heated over for 10 to 15 minutes until golden.

ENJOY - Serve Warm with lots of Butter!!!!!


Thank you for stopping in.

Let me know if you tried them....

Any questions you may reach me at:
vjreynolds@shaw.ca

ONION SALAD (Great for a Potluck Event) {Make the Night Before}

1) - Slice Very thinly - Regular or Sweet Onions - Enough to fill up a casserole dish

2) - COMBINE - 1 CUP White Vinegar and 1 CUP White Sugar. Place in pot and heat to Di solve Sugar - DO NOT BRING TO BOIL.
3) - POUR OVER ONIONS. COVER WITH SARAN WRAP and place in Fridge. Place something Heavy on top of saran wrap to keep the onions under the liquid. Onions will absorb the liquid over night.
4) NEXT DAY - Drain off the liquid (DO NOT RINSE)

5) MIX 1/2 CUP of Light Mayonnaise & 1/2 CUP of Light Sour Cream

6) TOSS onions in Mixture

7) Sprinkle Celery Seeds on top

8) Put back in Fridge for a few hours.

9) Serve at room Temperature

UMMMMMM Delicious

THIS is my moms secret recipe she takes to church lunches or potluck dinners. She NEVER gives out the recipe as it is so easy to make and everyone goes crazy over it.

I made it for our guests and they all enjoyed it too.


Thank you for stopping in.
Enjoy!

EASY RASPBERRY YOGURT CAKE

EASY RASPBERRY YOGURT CAKE:

Makes one 9x5 loaf

3/4 cup Butter (Softened)
1 & 1/4 cups sugar (brown or white)
3 Eggs
1 tsp Almond Extract
1/2 cup Raspberry Yogurt
1/2 cup milk
1 cup fresh or frozen raspberries
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional - if salted butter omit extra salt)

Top with vanilla ice-cream and additional raspberries

1. Heat Oven to 350 Degrees
2. Place Butter and Sugar in a large bowl and use an electric mixer to cream until light & fluffy, 1 to 2 minutes. (I also do this by hand if the butter is extremely soft - lots of arm muscle power)
3. Add Eggs, Yogurt, Milk, Almond Extract and beat 1 minute
4. Add Flour, Baking Powder, Baking Soda, and Salt and mix well
5. Pour batter into a greased 9" x 5" loaf pan and place on a cookie sheet in case over spill.
6. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
7. Let cool on a wire rack for 10 to 15 minutes and then carefully remove cake from pan
8. Serve warm and top with Vanilla Ice-cream and additional Raspberries.
9. ENJOY!
10. IF you have any left - Cake will keep at room temperature for 3 days or can be Frozen.
    

Thank you for stopping in and Enjoy!

Orange Coffee Cake

ORANGE COFFEE CAKE

INGREDIENTS:
2 Cups All-Purpose flour
1/2 Cup sugar
2 tsp baking powder
1 tsp salt
1 egg
3/4 cup orange juice
1/3 cup vegetable oil
1/4 cup milk
1 TBSP grated orange peel

STREUSEL TOPPING:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 TBSP cold butter or margarine
Cinnamon, nutmeg, mace (if wanted) - to taste

DIRECTIONS:
In a bowl, combine the dry ingredients. combine egg, orange juice, oil, milk and orange peel; add to the dry ingredients just until combined. pour into a greased 10-in pie plate. For topping, combine brown sugar, flour & spices in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350' degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

" I love to make this extremely quick breakfast treat because I don't have to do it in my big mix master - I can do it by hand with a whisk. The cake's mild orange flavor is complemented by the tasty streusel topping".

Thank you for stopping in.
Enjoy!

Raspberry Cream Muffins

Raspberry Cream Muffins

These versatile muffins make for great breakfast fare, but also work for luncheons,
snacks and afternoon teas. Keep plenty on hand for all your holiday visitors. One of The Guest House's Favorite All around Muffin. We make them all year round and use both Fresh or Frozen Fruit (mixed or just 1 variety - Your choice)

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground cinnamon 1/4 tsp. 1 mL

Butter (or hard margarine), softened 1/2 cup 125 mL
Granulated sugar 2/3 cup 150 mL
Large eggs 2 2
Sour cream 1/2 cup 125 mL
Vanilla extract 1 tsp. 5 mL
Coarsely chopped frozen whole raspberries 1 cup 250 mL

Measure first 5 ingredients into large bowl. Stir.
Make a well in centre.
Cream butter and sugar in medium bowl. Add eggs, 1 at a time, beating
well after each addition.
Add sour cream and vanilla. Beat until smooth.
Add to well in flour mixture.
Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake in 350°F (175°C) oven for 30 to 35 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove
muffins from pan and place on wire rack to cool. Makes 12 muffins.

Thank you for stopping in.
Enjoy!

Sour Cream Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

TOPPING:
1/4 cup sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/2 cup chopped pecans (optional)

DIRECTIONS:
1. In a mixing bowl, cream butter & sugar. Add Eggs, Sour Cream and Vanilla; mix well. combine flour, baking powder, baking soda & salt; add to creamed mixture & beat until combined.
Pour half the batter into a greased 13-in. x 9-in baking pan (Or bundt cake pan). combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325 degrees F for 40 minutes or until done!

Serve warm with whipping cream or cool on a hot summer day with an iced coffee - enjoy.

Thank you for stopping in.
Enjoy!

Strawberry / Rhubarb Butter Crunch - ummmm!

STRAWBERRY / RHUBARB BUTTER CRUNCH!

Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!

SERVES 8:

1 & 1/4 hours / 30 min. prep

4 CUPS diced FRESH rhubarb

1 pound container of FRESH Strawberries

1 Fresh Lemon (to be Zested & juice used)

1 to 2 TBSP of Orange Brandy (Optional)

1 Cup White SUGAR

1/4 Cup Flour

TOPPING:

1 Cup Brown Sugar

1 Cup Instant Oats

1 & 1/2 cups Flour

1/2 cup Butter & 4 or 5 Table spoons for final dobbing

1/2 cup Crisco Shortening

1. Cut up Rhubarb & Strawberries

2. Zest Lemon

3. Squeeze Lemon for juice

4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted

5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture

6. Mix remaining ingredients (except last bit of butter)

7. Spoon over Rhubarb / Strawberry Mixture

8. Dollop the remaining butter on top

9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling

6. Serve Warm (with Ice cream or whipping cream) or cold

ENJOY!

Thank you for stopping in.

My Best Applesauce Muffins (YUMMY)

My BEST APPLESAUCE MUFFINS (YUMMY)

Serves 12-16:

MUFFIN MIX:
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 cup applesauce
1 tsp cinnamom
1/2 tsp ground cloves
*** I used 1 & 1/2 tsp pumpkin pie spice ***
1 tsp baking soda
1/4 tsp salt (I omit if using salted butter)
2 cups all-purpose flour
1 cup raisins ( I put in 1/2 cut of ground flax & wheat germ mix instead)

CRUMBLE TOPPING:
1/2 cup butter, softened
3/4 cup all-purpose flour
3/4 cup quick-cooking oat, uncooked
1/2 cup brown sugar, packed
2 tsp cinnamon,

1. Combine all Muffin ingredients; stir until moistened.
2. In a separate bowl mix all ingredients for crumble topping until crumbly.
3. Fill lightly greased muffin cups (I use silicone cups) 3/4 full; sprinkle with Crumb Topping.
4. Bake at 350 degrees for 25 to 30 minutes.
5. Serve WARM

ENJOY

Thank you for stopping in.

Lemon Poppy Seed Muffins with Wheatgerm & Flax Seed

READY TO GO INTO THE OVEN!

BAKED TO PERFECTION - COOL & EAT!

LEMON POPPY SEED MUFFINS!

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisan butter and lemon curd.

35 min | 15 min prep

12 muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup wheat germ *
• 3 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup Splenda Sugar Blend for Baking
• 1-2 lemons, zest of
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup buttermilk
• 1/4 cup lemon juice (approx 1 lemon)
• 1 teaspoon lemon extract

1. Heat oven to 375 degrees F.
2. line muffin tin with silicone muffin cups or with paper liners.
3. Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
4. In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
6. Spoon batter into muffin cups.
7. Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes and serve warm.

• I use a mixture of crushed flax seeds & wheat germ - healthy & taste great!

Thank you for stopping in.
Enjoy!

Kickin' Sweet & Sour Chicken!

Super easy Sweet & sour chicken recipe that tastes like it's from a restaurant!

Serves 4

Ingredients

1 lb Boneless Chicken Breasts, cut into 1-inch cubes
1 Egg White
2 Tbsp Each Cornstarch and Flour
1/4 tsp each Salt and Pepper
1/3 C Vegetable Oil
1/3 C Chicken Broth
3 Tbsp Ketchup
1 Tbsp each Dry Sherry (optional), Soy Sauce & Rice Vinegar
2 tsp Minced Gingerroot
1 tsp White Sugar
1 each Onion & Sweet Red & Green Pepper, cut into 3/4 inch cubes
1 C Drained Canned Pineapple Chunks (optional)

Method

1. In Bowl, combine chicken, egg white, corn starch, flour, salt and pepper; let stand for 10 minutes.

2. In a wok or large skillet, heat oil over medium-high heat; stir fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to oven proof dish.

3. Add broth, 1/3 C water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

4. Discard all but 1 Tbsp oil from wok/skillet. Stir-fry onion and red and green peppers for about 3 minutes or until tender and crisp.

5. Add chicken, pineapple (if using) and stock mixture to wok/skillet; stir-fry for 2-3 minutes or until thickened and chicken is coated.

6. Enjoy!

Ya' Can't beat Ma' Fried Rice!

Description
The traditional Asian fried rice--tastes like the restaurant!
Tags dish side chinese rice asian
Serves 4 or 2 VERY Hungry People
Preparation Time 3 Minutes
Cooking Time 20 mins. to Cook Rice --6-8 mins. to stir fry
vThis recipe is suitable for vegetarians
Ingredients
4 C. Cooked Rice
1 C. Frozen Peas
2 Tbs. Grated Carrot
2 Eggs, beaten
1/2 C. (or 1/2 a Small Onion), diced
1 1/2 Tbs. Butter or Margarine (A good blob)
2 Tbs. Soy Sauce
Salt
Pepper
Method
1. Cook the Rice according to the package directions. Pour the cooked Rice into a large bowl and let it cool in the fridge.

2. Scramble the Eggs over medium heat.

3. Check your Rice in the fridge. If it's room temperature, Add the Peas, grated Carrot, scrambled Eggs & diced Onion to the bowl. Carefully toss together.

4. Melt the Butter/Margarine in a large frying pan over a medium high heat.

5. As soon as Butter/Margarine is completely melted, dump the bowl of Rice & other stuff into the pan--add Soy Sauce, Salt & Pepper. Cook about 6-8 minutes, stirring often.

Gobble it Up!

Who Needs Delivery?!?!

Description

This is the absolute BEST pizza dough/bread stick dough recipe around! I make it at least once a week! It takes hardly any time and it's so versatile! We made a focaccia bread with half the recipe and a pizza with the other...and it wasn't "Thin crust" either! I HIGHLY recommend this recipe! My kitchen wouldn't be complete without it!

I love how easy it is to put together and pizza can be ready from start to finish in about 45 minutes!

V This recipe is suitable for vegetarians

Ingredients

1 pkg (8 grams) yeast or 1 Tablespoon ( I use the quick rise yeast)
1/4 cup lukewarm water
1 Tablespoon sugar
1 Tablespoon butter/margarine
1 teaspoon salt
1 cup boiling water
3 cups flour

Method

In small bowl, soften yeast in lukewarm water. Let stand for 10 minutes.

Combine sugar, butter/marg, salt and boiling water in a large bowl and stir until dissolved; cool to lukewarm (I often pop the bowl in the fridge or freezer for a few minutes). Add dissolved yeast. Beat in half the flour until smooth. Add remaining flour gradually to make a soft dough. Knead for a few minutes on lightly floured surface.

Spread on lightly oiled baking pan. (I usually use anywhere from 2/3 to the entire batch of dough for a large 15" round pizza pan...but it is fine with less dough, just makes a thinner crust. You can make it as thin as you want, just make sure to put less toppings/sauce with a thinner crust.)

Let rise for 15 minutes at room temperature. While it is rising prepare topping ingredients and then place on dough.

Bake at 450 degrees F for 15 minutes until bottom of the crust is browning. Enjoy!

TIP:
You can freeze pizza dough. Sometimes if I don't want the whole batch of dough for one pizza I just put the extra dough into a baggie and in the freezer. It's great to pull out the frozen dough and make a quick pizza crust, breadsticks or little buns. Just let thaw at room temperature for a few hours or in the fridge overnight.

The BEST Lasagna EVER!

The BEST Lasagna EVER!

OK - So I never ever use a recipe when making a meal - But this Lasagna was the best I have ever Made - so I am going to do my best to write down what I did last night for dinner.

1) Browned Lean Ground Beef (about 1 & 1/2 Pounds)

2) added Dried Onion Flakes, Fresh Ground Pepper, Dash of Tarragon, Italian Herb Seasoning, Cube of dried Basil (bought by chance - looks like a chicken bouillon cube but is Basil - amazing taste), Very slight dash of chili flakes. (THIS is all to your Taste - If you like Hot - Add more Chili Flakes - Start with less as you can add - BUT you can Never take away!)

3) Let all Brown & mingle flavors for about 10 minutes

4) Add a can of Tomato Sauce (Any can will do - approx 700ml but enough to make 1 dish of lasagna - does not have to be fancy - no name brand will do as you have already added spices.)

5) Add a spoonful of brown sugar (takes away the acidity)

6) Let sit for a bit for the flavors to merge

7) Get your dish ready - Mine was not a huge one - 8x8 or 9x9 casserole dish about 4 or 5 inches deep. Just enough to use up the meat sauce you have made. (spray with non-stick vegetable oil)

8) Get your noodles out - I NEVER pre-cook them.

9) Open can of Crushed Tomatoes

10) Spoon a good layer of Crushed Tomatoes over bottom of casserole dish
11) Put layer of noodles on bottom JUST touching - NOT overlapping - I had to break about 2 inches off the end of all of mine.

12) spoon a layer of Meat Sauce over top of them.

13) Cut up a Layer of Mushrooms and lay over top

14) Sprinkle cheese - I bought a package of Superstore - NO NAME Brand of Edam & Mozzarella.

15) Layer of Noodles

16) Mix together Sour Cream & Cottage cheese and spread on top of the noodles (About 1/2 Cup of Each)

17) Add some more grated cheese

18) Layer of Noodles

19) Layer of Meat Sauce - (USE UP ALL OF IT)

20) Cut up mushrooms and layer

21) Layer of Shredded Cheese

22) Layer of Noodles - Add layer of Crushed Tomatoes over top of them.

23) Layer of Shredded Cheese & top with blobs of cream cheese (Fix later)

24) LOOSELY Cover with tin foil and bake for 70-90 minutes at 300 Degrees (Noodles should be soft - may not be fully cooked)

25) Remove Tin Foil

26) Spread Cream cheese (Now very soft) over top of existing Cheese
27) Add additional Layer of Grated Edam & Mozzarella cheese & turn oven up to 400 for 30 minutes or until top layer of cheese is GOLDEN brown.

28) Bring out of oven - Let sit 10 minutes

29) Cut & Enjoy with some Garlic Toast.

BEST LASAGNA I have ever made - My Guests all had 2 Helpings!

Thank you for stopping in.
Enjoy!

LUSCIOUS CREAMY LEMON SQUARES

LUSCIOUS CREAMY LEMON SQUARES

Ingredients:

1 Cup Graham Cracker Crumbs

1/2 Cup Flour

1/4 Cup Packed Brown Sugar

1/4 Cup Butter

1 Pkg Cream Cheese (250g) softened

1 Cup Granulated Sugar

2 Eggs

2 TBSP Flour

3 TBSP Grated Lemon Peal - Divided

1/4 Cup Fresh Lemon Juice

1/4 tsp Baking Powder

2 tsp Icing Sugar

How to Make it:

*HEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Mix crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

*MEANWHILE, beat cream cheese spread and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

*BAKE 25 to 28 min. or until centre is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with icing sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve.

Thank you for stopping in.
Enjoy!

The Worlds BEST FUDGE!

Irish Creamy Fudge!

Ingredients:

1/2 cup evaporated milk

1 cup light brown sugar (packed)

1 cup white sugar

3/4 cup unsalted butter

1/4 tsp salt (OMIT if Salted butter used)

1 tsp pure vanilla

1/4 cup Irish Cream Liqueur

2 & 1/4 Cups Icing Sugar (Sifted)

Directions:

Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter & salt in a heavy bottomed saucepan. Bring to a boil over medium heat, stirring often, and cook until 238' F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing. Store in an air tight container. (won't last long to worry about going off!)

Change it up a little:

You could add / use all sorts of different ingredients.

change your liqueur to anything. Add some nuts. Use just extra vanilla if you do not want any alcohol or a flavored essence (Brandy / Butterscotch)

The choices are endless. Just follow above and make it your own.

I am thinking about selling this fudge on line. It would travel well and still be amazing. Let me know what you think about that!

Thank you for stopping in.
Enjoy!

Cranberry Lemon Breakfast Muffins!

CRANBERRY LEMON BREAKFAST MUFFINS!
2 & 1/2 Cups Flour
1 Tbsp Baking Powder
1/2 tsp Salt (Optional)
1 tsp Cinnamon
1 Egg
1 cup Milk
1/4 cup Lemon Juice
1/3 Cup Corn Or Canola Oil (I use Grapeseed Oil)
1/3 Cup Honey
Grated Lemon Rind off 1 lemon
1 & 1/2 cups Cranberries (Fresh or Frozen)

*Combine First 4 Ingredients in a bowl (sift Baking Powder)
*Combine Egg (beat), Milk, Oil, Honey, Lemon Juice, Lemon Rind in Large Bowl.
(*If you measure out the oil first in the 1/3 cup measure - then the honey - the honey will slip out of the measuring cup without any problem!). Stir so all combined.
*Add all Dry ingredients.
*Fold in Cranberries.
*Spoon batter into 12 greased muffin cups.
(*I have 12 silicone muffin cups I put into the muffin tin. They are amazing - No grease required and the muffins just pop out when cool!)
BAKE at 400 Degrees for 20-25 Minutes, or until golden.

OPTIONAL GLAZE:
2/3 Cup Icing Sugar
1 tsp grated Lemon rind
3-4 tsp lemon juice
Combine ingredients, add enough juice to make a smooth spreading consistence. Spread over warm Muffins.

You could substitute Cranberries for Blueberries or Use Orange instead of Lemon.
Fold in Cranberries.

Thank you for stopping in.
Enjoy!

Cinnamon Buns - The Worlds BEST!

CINNAMON BUNS:
*DOUGH***
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1 package instant vanilla pudding mix
(30g - Fat Free Jello Vanilla Pudding)
1 tablespoon bread machine yeast
***FILLING***
1 cup brown sugar -- packed
1 tablespoon cinnamon
1/4 cup butter -- softened
Additional Items you can add:
1 cup of Milk or White Chocolate Chips
1 cup of Pecans
***CREAM CHEESE CINNAMON FROSTING***
4 ounces cream cheese -- softened
1/4 cup butter -- softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cup powdered sugar
1/2 teaspoon cinnamon

Directions:
Dough
Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting.
On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.
Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

This recipe has been adjusted so that the dough can be prepared in your bread machine.

I make these at least once a week - sometimes twice. They never stay longer than a day and everyone in the house LOVES them. I love the smell of them baking in the oven. They may seem like a lot of work - but the bread machine does most of it!

Thank you for stopping in.
Enjoy!

Why this blog?

I am always baking or cooking new things. I love trying recipes and with The Guest House, I try to make warm gooey things for Breakfast or Tea time. I thought since I bake almost daily and I try to spice up dinners and not do the same thing twice in a week - I would start making notes of what I made. Just for me to look at and maybe try twice. I never make the same thing twice as I cook without a recipe usually. I just try it and if it is good - I think I must do it again.
Maybe now I will actually sit down and transcribe what I have made so that if it is any good I can make it again.
I will enclose my favorite things and try to include pictures I have taken of the things. sometimes I may cheat and use a picture already taken, but I will try to do my own.
If you happen to stumble on in on this blog - please feel free to copy or try my recipes and let me know how you liked them.

Vanessa

Thank you for stopping in.
Enjoy!