July 29, 2011

Cinnamon Roll Cookies

from Stephanie's Kitchen

Cookie dough:
3/4 cup butter, at room temperature
1/2 cup sugar
1 egg yolk (keep the egg white for the filling)
1 tsp. vanilla extract
1-1/2 cup flour
1/2 tsp. salt

1 egg white
1 TBS water
1-1/4 tsp. ground cinnamon
1/4 cup sugar

1-1/2 cups powdered sugar
2 TBS milk (I needed 1 more)
1/2 tsp. vanilla extract
1/8 tsp. almond extract (optional)
3/4 tsp. ground cinnamon

1.  Using a mixer make the dough.  Cream the butter and sugar together.  Add egg yolk and vanilla.  Add the salt and flour and mix until dough comes together.  This may take a minute.  Shape into a disc and place in plastic wrap.  Refrigerate while you make the filling and are ready to roll out the dough.

2.  For the filling mix the egg white and water together.  Set aside.  In another small bowl whisk together the sugar and cinnamon.  Set aside.

3.  Take the dough out of the fridge.  Place the dough on a piece of parchment paper.  Place another piece of parchment paper on top of the dough.  Roll out dough to approximately 9x12 inch rectangle.  Remove the top parchment paper.  Brush the egg white wash on the dough.  Sprinkle the cinnamon sugar mixture evenly over the dough.

4.  Carefully roll the dough length wise into a log.  Press the edges together so they don't come undone.  (Mine cracked a little; try to press it together)  Put the roll back into the plastic wrap and place in the freezer for about 30 minutes or refrigerate overnight.

5. When ready to bake dough cut into 1/2 inch circles.  Place on a lined cookie sheet and bake at 350℉ for 13-17 minutes, or until just lightly golden on the bottom.  The longer you bake them the crispier they will be.

6.  When cookies are cool mix the icing ingredients together until creamy and smooth.  Drizzle over the cookies.

July 25, 2011

Honey Butter

1/2 cup butter, softened
2-3 TBS honey

1.  In a small mixing bowl, mix butter and honey well.  Serve with your favorite bread.

July 20, 2011

Corn Muffins

from The Complete Guide to Country Cooking

2 cups flour
2 cups cornmeal
1 cup instant nonfat dry milk powder
1/4 cup sugar
2 TBS baking powder
1 tsp salt
1/2 tsp. baking soda
2-2/3 cups water
1/2 cup butter or margarine, melted
2 eggs, beaten
1 TBS lemon juice

1.  In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.

2.  Add water, butter, eggs and lemon juice; stir just until dry ingredients are moistened.

3.  Fill greased or paper lined muffin cups two-third full.  Bake at 425℉ for 13-15 minutes or until golden.  Cool for 5 minutes before removing from pan.

Yield 2 to 2 -1/2 dozen

July 15, 2011

Homemade Rootbeer

4 -1/2 gallons water
4 lbs. sugar
1 bottle rootbeer extract
4 lbs. dry ice

1. Put sugar in a 5 gallon water cooler or large container to hold the Rootbeer. Poor the extract on the sugar and mix.

2. Put 2-3 cups of hot water in the cooler and stir slowly; add the rest of the water. 

3. Carefully add dry ice to the mixture; don't put lid on or it may explode.  Give it room to bubble and breath.  Let bubble for about 40-45 minutes to carbonate before serving.

July 9, 2011

Peanut Butter Power Bites

from Dinners for a Year and Beyond

4 TBS butter
1-1/3 cup peanut butter
1/2 cup powdered sugar
1/3 cup honey
2 tsp. vanilla extract
3 cups crisp rice cereal
2-1/2 cups oats
1 cup mini chocolate chips

1.  Melt butter in a medium sauce pan.  Remove from heat and add peanut butter, powdered sugar, and honey stir well.  Add cereal and oats.  Stir until combined.  Add chocolate chips.

2.  Form into 1 inch balls.  Press to make tight balls.  Store in refrigerator.

Yield about 50 balls

July 3, 2011

Vegetable Pizza

from Sandi S.

2 (8 oz.) packages refrigerated crescent rolls
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (1 oz.) package dry Ranch-style dressing mix

1 cup fresh broccoli, chopped small *
1 cup chopped tomatoes
1 cup cauliflower, chopped small
1 cup shredded carrots
1 cup green bell pepper, chopped small
1 cup shredded cheddar cheese

1.  Preheat oven to 375℉.  Grease a 9x13inch baking sheet.

2.  Roll out the crescent roll dough flat in to prepared pan.  Pinch together edges to form the pizza crust.

3.  Bake crust for 12 minutes or until golden brown.  Remove crust from oven and let cool for 15 minutes in pan.**

4.  In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.  Spread the mixture over the cooled crust.  Arrange vegetables and cheese over the cream cheese layer.  Chill for one hour, slice and serve.

* Use any vegetables you want.  I don't measure either I just put as many vegetables and cheese as look good.

**You can make the crust the day before and add layers the next day if desired.