Gooey Cinammon Rolls

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Cinammon Rolls

Gooey Cinammon Rolls
Recipe Type: Breakfast
Serves: 14
Ingredients
  • 1 cup warm water
  • 2 pkg. active dry yeast
  • 1 cup warm milk
  • 1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
  • 2 tsp salt
  • 2/3 + ½ + ½ + 2/3 cups butter, melted
  • 2 eggs, slightly beaten
  • 8 cups flour
  • 3 Tbsp cinnamon
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 6 Tbsp hot water
  • walnuts
Instructions
  1. In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
  2. Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
  3. Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

Easy Sugar Cookies

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Easy Sugar Cookies

Recipe Type: Dessert
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Ingredients
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
3.1.09

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Perfect Pumpkin Pie

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Perfect Pumpkin Pie

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust
Instructions
  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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Pecan, Bourbon and Butterscotch Bread Pudding

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Pecan, Bourbon and Butterscotch Bread Pudding

Recipe Type: Dessert
Serves: 10
Ingredients
  • Butterscotch Sauce:
  • 1 cup (packed) light brown sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup heavy cream
  • 1 tablespoon bourbon (optional)
  • Pudding:
  • 1 pound day-old rustic white bread, crusts removed, cut into 1/2″ cubes (12 cups)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons plus 1 1/2 cups sugar
  • 5 large eggs
  • 4 cups heavy cream
  • 1 1/2 tablespoons poppy seeds
  • Pinch of kosher salt
  • 3 tablespoons bourbon
  • 1/2 vanilla bean, split lengthwise
  • 2 cups pecan pieces
Instructions
  1. For butterscotch sauce:
  2. Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.
  3. For pudding:
  4. Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2″ glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
  5. Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.

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Chocolate Bread Pudding

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Chocolate Bread Pudding

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 tablespoon butter, plus more for baking dish
  • 8 slices (8 ounces) cinnamon-raisin bread
  • 2 cups milk
  • 3 ounces semisweet chocolate
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
  2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
  3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
  4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners’ sugar just before serving.

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Pumpkin Crescent Rolls

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Pumpkin Crescent Rolls

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup canned pumpkin
  • 3 tablespoons cooking oil
  • 2 tablespoons brown sugar
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground cinnamon
Instructions
  1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
  2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
  3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
  4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

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Caramel Apples

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Caramel Apples

Recipe Type: Dessert
Serves: 12
Ingredients
  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
Instructions
  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

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Candy Apples

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Candy Apples
Recipe Type: Dessert
Serves: 6
Ingredients
  • 6 apples
  • 6 wooden or bamboo skewers
  • 1 1/2 cups granulated sugar
  • 1/8 tsp. cream of tartar
  • 1/3 cup water
  • 1/2 tsp. fresh lemon juice
  • 6 whole cloves
  • 1 tsp. red food coloring
  • cinnamon red hots candies, crushed (optional)
  • flaked coconut or chopped nuts
Instructions
  1. Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
  2. Remove stems from apples. Insert a skewer into each apple through the stem end.
  3. In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
  4. Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
  5. Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
  6. Leave the apples on the cookie sheet to cool.
  7. Makes 6 apples.

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Blueberry Muffins

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Blueberry Muffins
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 12
Ingredients
  • Nonstick cooking spray
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 cup Buttermilk or Whole milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup fresh or frozen blueberries
Instructions
  1. Preheat the oven to 425F. Line a 12 cup muffin pan with paper liners or spray it with nonstick spray. Coat the top of the pan with cooking spray.
  2. In a large bowl, combine the flour, sugar and baking powder. In a medium bowl, whisk together the buttermilk, oil and eggs. Pour the wet ingredients over the dry mixture, and add the blueberries while continually mixing with a fork.
  3. Fill each cup 3/4 full. Bake 15 to 18 minutes, or until muffins are golden and springy to the touch.

 

Pumpkin Spice Bundt Cake

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Pumpkin Spice Bundt Cake
Recipe Type: Dessert
Ingredients
  • For the cake:
  • 3 1/4 cups all-purpose flour, plus more as needed
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil, plus more as needed
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
  2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  3. Place the sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  4. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
  6. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
  7. Remove the pan to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
  8. Dust with Powdered Sugar.

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