Cinnamon Rolls were the traditional Christmas morning breakfast when I was growing up and naturally, after I got married, I continued the tradition with my own family. I started out making my mom's recipe but then when we lived in Rochester, I learned this recipe from David's friend Tad Mitchell and I've been using this recipe ever since.
1 Tbsp active dry yeast
1/2 cup warm water
1/4 cups butter
1 cup milk
1/4 cup sugar
1 tsp salt
1 egg
4 cups bread flour
Combine warm water (105-115) with 1/4 tsp sugar in bowl. Add yeast and stir once. Let sit 5 minutes until yeast starts to foam. Meanwhile, melt butter. Add milk and heat until warm (105-115). Add sugar, salt, egg, 2 cups of flour and mix. Knead dough on floured surface until smooth (or knead in bread maker). Cover and let rise until double in size (approximately 1 hour). Roll dough into a rectangle 1/4 inch in thickness. Brush surface with melted butter. Sprinkle with cinnamon, brown sugar and raisins (optional). Roll like a jelly roll and seal seams. Slice dough into 12 pieces. Place rolls in greased baking pan (9x13). Cover and let rise until double in size (approximately 1 hour). Bake at 375 for 20-25 minutes.
Frosting
3/4 cup softened butter
3 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla
3-4 Tbsp milk
Beat butter until smooth. Add sugar 1 cup at a time beating smooth each time. Add vanilla. Add milk until desired consistency is achieved.
Variations:
You can use a creamed cheese frosting instead of the buttercream. Fritz's Bakery in Philly uses cream cheese frosting.
Caramel Pecan Rolls
1/13 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
2/3 cup chopped pecans
Cook and stir all ingredients until combined. Pour in the bottom of a greased 9x13 pan. Sprinkle with 2/3 cup chopped pecans. Place rolls in pan. Let rise. Bake. Let sit 5 minutes and then invert onto serving plate.
Thursday, December 23, 2010
Saturday, December 18, 2010
Becky Haynie's Cranberry Sauce
This is nothing like the nasty cranberry stuff that comes out of a can. In fact, if you hate the canned stuff, you'll probably love this! My mom made it for us the first time when she came to Thanksgiving dinner at our house and it was an instant hit
1/2 cup orange juice
2 cups water
outer orange peel, petite diced
1 tart apple, petite diced
3 cups fresh or frozen cranberries
1 1/4 cups sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
Boil the orange juice, water and orange rind together for 10 minutes. Combine the rest of the ingredients and add to orange juice mixture. Cook until cranberries burst, about 10 more minutes, stirring continuously.
1/2 cup orange juice
2 cups water
outer orange peel, petite diced
1 tart apple, petite diced
3 cups fresh or frozen cranberries
1 1/4 cups sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
Boil the orange juice, water and orange rind together for 10 minutes. Combine the rest of the ingredients and add to orange juice mixture. Cook until cranberries burst, about 10 more minutes, stirring continuously.
Tuesday, May 18, 2010
Southern Pecan Pie
Dad's Favorite!
1 9-inch unbaked pie shell
1 cup pecans (or more)
4 eggs, slightly beaten
1/4 cup melted butter, no substitute
3/4 cup light corn syrup
7/8 cup white sugar OR 1 cup brown sugar, packed
1 tsp vanilla
Spread pecans over the bottom of the unbaked pie crust. Beat eggs slightly. Add melted butter, corn syrup and sugar to eggs. Blend well. Stir in vanilla. Pour egg mixture over pecans in pie shell. Bake for 45-60 minutes in a 350 degree oven or until center of pie is set. Cool before serving.
Pastry for Single-crust Pie
1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp cold water
1/4 tsp baking powder
In a mixing bowl, stir together flour, salt and baking powder. Cut in shortening until pieces are size of small peas. Sprinkle 1 Tbsp of water over part of mixture. Gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 12 inch circle. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into plate being careful not to stretch. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Make a fluted, roped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe. For a baked pastry shell, prick bottom and sides or pastry with a fork. Bake in a 450 degree oven for 10-12 minutes or until golden. Cool on a wire rack.
Yield: 1 pie shell.
Double recipe for a double crust or lattice pie. Also, it can be nice to double the recipe, then use pie or cookie cutters to cut pie crust shapes and decorate the top of the pie.
Don't throw out extra pastry. Again, use pie or cookie cutter to cut into shapes or simply roll out and cut into strips. Brush with butter and sprinkle with cinnamon sugar. Place on ungreased cookie sheet and bake in 350 degree oven until crispy.
1/2 tsp salt
1/3 cup shortening
3-4 Tbsp cold water
1/4 tsp baking powder
In a mixing bowl, stir together flour, salt and baking powder. Cut in shortening until pieces are size of small peas. Sprinkle 1 Tbsp of water over part of mixture. Gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, roll dough into a 12 inch circle. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into plate being careful not to stretch. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Make a fluted, roped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe. For a baked pastry shell, prick bottom and sides or pastry with a fork. Bake in a 450 degree oven for 10-12 minutes or until golden. Cool on a wire rack.
Yield: 1 pie shell.
Double recipe for a double crust or lattice pie. Also, it can be nice to double the recipe, then use pie or cookie cutters to cut pie crust shapes and decorate the top of the pie.
Don't throw out extra pastry. Again, use pie or cookie cutter to cut into shapes or simply roll out and cut into strips. Brush with butter and sprinkle with cinnamon sugar. Place on ungreased cookie sheet and bake in 350 degree oven until crispy.
Old Fashioned Bread Stuffing
1 cup finely chopped celery
1/2 cup finely chopped yellow onion
1/2 cup butter
1 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
8 cups dry bread cubes
3/4 to 1 cup chicken broth
In a saucepan, cook celery and onion in butter til tender but not brown. Remove from heat and stir in poultry seasoning, salt and pepper. Place the dry bread cubes in a large bowl. Add the onion mixture. Drizzle with enough broth to moiten, tossing lightly. Use to stuff one 10-pound turkey.
I usually triple the recipe. I stuff the turkey and put the rest of the stuffing in the crockpot or a casserole dish. Pour some additional broth or gravy (preferably some of the turkey juices or gravy after turkey is done roasting) over stuffing to moisten.
1/2 cup finely chopped yellow onion
1/2 cup butter
1 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
8 cups dry bread cubes
3/4 to 1 cup chicken broth
In a saucepan, cook celery and onion in butter til tender but not brown. Remove from heat and stir in poultry seasoning, salt and pepper. Place the dry bread cubes in a large bowl. Add the onion mixture. Drizzle with enough broth to moiten, tossing lightly. Use to stuff one 10-pound turkey.
I usually triple the recipe. I stuff the turkey and put the rest of the stuffing in the crockpot or a casserole dish. Pour some additional broth or gravy (preferably some of the turkey juices or gravy after turkey is done roasting) over stuffing to moisten.
Gingerbread House
Every year at Christmas time, my mother and her friends got together at our house and made Gingerbread houses. Frequently, I came home from school and found them still busy decorating and enjoying each others company. The house made a very tempting centerpiece throughout the holiday season but we were under strict instructions not to touch the house until after Christmas. Still, most of the icicles disappeared long before Christmas Eve. I continued the tradition with my own children. Once they were old enough, they each got their own side of the house to decorate. When we moved to Pennsylvania, we had fun visiting the Gingerbread House display at Peddlers Village each year at Christmastime.
2 3/4 cup sifted flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
1 tsp baking powder
1 egg
1/3 cup brown sugar
1/2 cup oil
2/3 cup molasses
Mix all the ingredients thoroughly and roll into a ball. Place on an oiled cookie sheet measuring 17x11 and roll or press the dough evenly on the cookie sheet with your fingers. Bake for 30-40 minutes at 300 degrees.
Remove from oven and immediately place pattern on the hot gingerbread and cut. Lift out carefully and cool on rack. The gingerbread must be very hard when cool. If necessary, the pieces can be laid back on the cookie sheet and baked for 5-10 minutes longer. The roof sections will break if the dough is not thoroughly baked. Also, if you are not quick enough cutting your house pieces and the gingerbread starts to get hard, place back in oven for one minute or so to soften. Remove from oven and complete cutting of house pieces.
Do not refrigerate the baked gingerbread. Do not throw away the front door since it is used and decorated as part of the house.
Royal Icing:
3 egg whites, at room temperature
1 lb box powdered sugar
1/2 tsp cream of tartar
Beat egg whites with cream of tartar until soft peaks form. Gradually add the powdered sugar. Beat until stiff. Try to do your house on a dry day. The humidity on a rainy day may keep the royal icing from becoming stiff enough to hold its shape.
Use royal icing to cement pieces of house to your base and to each other. Also use royal icing to add decorations to the house. Some suggestions: hershey's kisses, frosted shredded wheat cereal for the roof, candy canes, M&M's, Hershey bars,gumdrop leaves, silver balls, red cinnamon candies, mints, ice cream cones for trees. Use decorating tips to shape the royal icing and make icicles. Be sure to decorate the front, back, sides, and roof before cementing the pieces together. Additional decorating can be added to the corners and edges after building the house.
2 3/4 cup sifted flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
1 tsp baking powder
1 egg
1/3 cup brown sugar
1/2 cup oil
2/3 cup molasses
Mix all the ingredients thoroughly and roll into a ball. Place on an oiled cookie sheet measuring 17x11 and roll or press the dough evenly on the cookie sheet with your fingers. Bake for 30-40 minutes at 300 degrees.
Remove from oven and immediately place pattern on the hot gingerbread and cut. Lift out carefully and cool on rack. The gingerbread must be very hard when cool. If necessary, the pieces can be laid back on the cookie sheet and baked for 5-10 minutes longer. The roof sections will break if the dough is not thoroughly baked. Also, if you are not quick enough cutting your house pieces and the gingerbread starts to get hard, place back in oven for one minute or so to soften. Remove from oven and complete cutting of house pieces.
Do not refrigerate the baked gingerbread. Do not throw away the front door since it is used and decorated as part of the house.
Royal Icing:
3 egg whites, at room temperature
1 lb box powdered sugar
1/2 tsp cream of tartar
Beat egg whites with cream of tartar until soft peaks form. Gradually add the powdered sugar. Beat until stiff. Try to do your house on a dry day. The humidity on a rainy day may keep the royal icing from becoming stiff enough to hold its shape.
Use royal icing to cement pieces of house to your base and to each other. Also use royal icing to add decorations to the house. Some suggestions: hershey's kisses, frosted shredded wheat cereal for the roof, candy canes, M&M's, Hershey bars,gumdrop leaves, silver balls, red cinnamon candies, mints, ice cream cones for trees. Use decorating tips to shape the royal icing and make icicles. Be sure to decorate the front, back, sides, and roof before cementing the pieces together. Additional decorating can be added to the corners and edges after building the house.
Famous Pumpkin Pie
1 1/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can (29oz) pumpkin (or the equivalent of fresh pumpkin
2 cans evaporated milk
2 unbaked 9-inch pie shells
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Ina larger bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze this pie. If necessary, wrap edge of pie crust in aluminum foil last 15 minutes of baking to avoid burning.
Almond Toffee
1/2 cup coarsely chopped almonds
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
3/4 cup milk chocolate chips (or more)
1/2 cup finely chopped almonds
Sprinkle the coarsley chopped nuts on the bottom of a buttered jelly roll pan or cookie sheet. Butter the sides of a heavy 2 quart saucepan. melt in it the butter. Add sugar, water and corn syrup. Cook over medium heat to 290 (soft crack). Stir frequently. Mixture should boil gently over entire surface. Watch carefully after 280. Remove from heat. Immediately pour over coarsley chopped nuts and spread across pan. Allow to cool 2-3 minutes, then sprinkle with chocolate chips. When chocolate is softened, spread over toffee with a knife or spatula and sprinkle with finely chopped nuts. Chill until firm. Break into pieces.
Yield: 1 1/2 lbs candy
Just a note: It takes a long time for the candy to reach 290. Be patient, keep stirring and don't try to rush it by turning up the heat too high! You might want to make this recipe with friends or family so you can take turns stirring!
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
3/4 cup milk chocolate chips (or more)
1/2 cup finely chopped almonds
Sprinkle the coarsley chopped nuts on the bottom of a buttered jelly roll pan or cookie sheet. Butter the sides of a heavy 2 quart saucepan. melt in it the butter. Add sugar, water and corn syrup. Cook over medium heat to 290 (soft crack). Stir frequently. Mixture should boil gently over entire surface. Watch carefully after 280. Remove from heat. Immediately pour over coarsley chopped nuts and spread across pan. Allow to cool 2-3 minutes, then sprinkle with chocolate chips. When chocolate is softened, spread over toffee with a knife or spatula and sprinkle with finely chopped nuts. Chill until firm. Break into pieces.
Yield: 1 1/2 lbs candy
Just a note: It takes a long time for the candy to reach 290. Be patient, keep stirring and don't try to rush it by turning up the heat too high! You might want to make this recipe with friends or family so you can take turns stirring!
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