Best Ever Cinnamon Rolls

Best Ever Cinnamon Rolls

I wish I could take credit for these lovely cinnamon rolls, however I can't. I must confess that my new "girl crush" is Ree Drummond aka: The Pioneer Woman. My other "girl crush" is Nigella Lawson, but Ree's cookbook has me so darn excited about cooking and baking ... and those of you who know me ... for me to be even MORE excited about cooking and baking, that's HUGE. These cinnamon rolls are so perfect. You can make the dough and use it right away, you can make the dough and put it away for up to 3 days, you can freeze them before baking, you can freeze them after baking ... honestly, what is better than having all those options. As a busy small business owner, wife and mother of 3 ... I need OPTIONS!! Here they are, the best cinnamon rolls ever. I will tell you that I cut the recipe in half today and still got 2 - 9 x 13" baking pans full of rolls. One we ate and one I am putting into the freezer for company this weekend. Enjoy!

Kitchen Equipment:

9 x 13" pans

rolling pin (I use a french rolling pin, but you can use whatcha' got)

bread knife or very sharp knife

Best Ever Cinnamon Rolls makes 40 - 50 rolls

Dough:

1 quart milk (I used 2 %, recipe calls for whole)

1 c. vegetable oil

1 c. sugar

2 packages active dry yeast

9 c. all purpose flour

1 t. baking powder

1 t. baking soda

1 T. salt

Filling:

2 c. melted butter

1/4 c. ground cinnamon

2 c. sugar

Vanilla Icing:

2 # powdered sugar

1/2 c. butter

1/2 c. milk (or more for spreading)

1 T. vanilla extract

1. For the dough, heat the milk, vegetable oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.

2. Sprinkle yeast on top and let it sit on the milk for 1 minute.

3. Add 8 c. of flour. Stir until just combined, cover with a clean kitchen towel, set aside in a warm place for 1 hour.

4. Remove the towel and add baking soda, baking powder, salt and the remaining 1 c. flour. Stir to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down dough if it rises to the top of the bowl.

5. To assembl the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.

6. To make the filling, pour 1 c. of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.

7. Generously sprinkle half of the ground cinnamon and 1 c. of the sugar over the butter.

8. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands, work slowly, being careful to keep the roll tight.

9. When you reach the end, pinch the seam together. Use the 2nd amount of dough and repeat process.

10. Using a serrated knife or sharp knife, make 1 1/2" slices. One log will produce 20 - 25 rolls.

11. Spray baking dishes with cooking spray. Place sliced rolls in the pans, baing careful not to overcrowd.

12. Preheat oven to 375 degrees. Cover pans with a tea towel, allow to rest / rise for 20 minutes. Remove the towel and bake for 13 - 17 minutes, until golden brown. Do not allow to over brown.

To make icing (vanilla buttercream):

Cream the butter, add powdered sugar in small batches after each addition, mix in a bit of milk to create a buttercream frosting, add vanilla at the end and mix.

Icing: easy vanilla

2 # powdered sugar

1/2 c. milk

1 t. vanilla

Mix to drizzle consistency

Icing: Maple

2 # powdered sugar

1/2 c. milk

6 T. butter, melted

1/4 c. strongly brewed coffee

dash of salt

1 T. maple flavoring

In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Pour in maple flavoring, whick to smooth. Add in more flavors as you would like. Icing should be thick, but pourable.

Change the recipe up: add apple pie filling; add pecans and raisins to the above recipe; add orange zest and dates, use orange juice in place of milk in regular vanilla buttercream icing recipe.

OLD CLIFTON OATMEAL PIE

While working one evening this holiday season at the Clifton Winterfest Shoppe, I was asked if I made "Oatmeal Pie", "the kind like Clifton Mill used to make". I had never heard of an Oatmeal Pie so I had to be honest, but added that I would do my very best to look it up, find a recipe and make one for the Winterfest Shoppe. I was very amused to find out that this recipe is OLD, I mean Civil War old. Pecans were an expense that even now some bakers just can't justify for Pecan Pie. Have you ever had Pecan Pie and wondered "where are the pecans"? It's like Chicken Noodle Soup from a can and you're like, "oh hey, lucky me, it's a piece of chicken". I have had Pecan Pie where it's all corn syrup, brown sugar and about 10 pecans, 1 per top of the pie. Very disappointing, but once you price those cute little brown nuts, you realize why it's the way it is. So, to get on the with story, pecans were very pricey and so, like with many staples, bakers turned to making a pie with less expensive ingredients to "fool" their customers and family members (similar to Mock Apple Pie with crackers ....). This is a delicious pie and that's why I thought it deserved to be in our 52 must have dessert recipes. You'll think it's Pecan Pie ... honest!

Kitchen Equipment

9" deep dish pie plate or pan

OLD CLIFTON OATMEAL PIE serves 8 - 10

1 - 9" deep dish pie crust

4 eggs

1 c. sugar

2 T. flour

1 t. ground cinnamon

1/4 t. salt

1 c. light corn syrup

1/4 c. melted butter

1 t. vanilla extract

1 c. quick cooking oatmeal (uncooked)

1. Preheat oven to 350 degrees.

2. Beat eggs until frothy. Combine sugar, flour, cinnamon and salt in a medium bowl. Add eggs; mix well. Add corn syrup, melted butter and vanilla extract.

3. Mix in oatmeal. Pour into pie shell, bake for 45 minutes. Cool on cooling rack.

Sour Cream Cheesecake

This is my most favorite cheesecake recipe. The recipe comes from my Grandma Pienta. I don't know where she got it from, but I do know that I can't remember a time that she didn't make this for special occasions. I make this is a 9 x 13" pan (lined with foil) so that I can remove pieces more easily. You can make it in a springform pan, but I prefer the 9 x 13, with square servings. I can remember my Grandma cutting small bite size squares and piling them high onto a platter for birthdays and holidays. This past weekend we celebrated my husband Rob's 40th birthday and we topped the cheesecake with a delicious blackberry/pomegranate sauce. Your favorite topping will be most delicious. Enjoy!

Kitchen Equipment:
9x13" baking dish
food processor or blender
hand mixer

Sour Cream Cheesecake Serves 12 large or 24 small

20 graham crackers
1 T. butter, melted
1 T. sugar

1. Line a 9 x 13" baking dish with foil, spray with cooking spray.
2. Process / crush graham crackers; mix with melted butter and sugar.
3. Preheat oven to 350 degrees

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1 1/2 lb. cream cheese (3 - 8 oz. blocks), softened
5 eggs
1 c. sugar
1 1/2 t. vanilla extract

1. Blend cream cheese until soft, add eggs one at a time; beat till creamy.
2. Add 1 c. sugar and 1 1/2 t. vanilla extract.
3. Pour cream cheese batter into prepared pan.
4. Bake for 1 hour.
5. Remove from oven and allow to cool for 1/2 an hour.

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1 1/2 pint sour cream
1/2 c. sugar
1 1/2 t. vanilla extract

1. Pour sour cream mixture over cheesecake; put back into oven for 7 minutes.
2. Cool on wire rack.
3. Refrigerate for a few hours or overnight.

Down and Dirty Fruit Pie

Why down and dirty, because that's what it is ... no thought, no promises, no special instructions ... it's what it is ... pie. This is my "go to" recipe when anyone says, "I want pie". Which, at our house is quite often. There are so many ways to change up this pie that you'll want to try them all and then you'll want to come up with your own favorites. One staple in my refrigerator is always premade pie dough. I buy the (2) packs from Aldi's and they are always delicious. Go ahead and ask, "why not make your own pie dough" ... are you kidding? I have no time to make pie dough and really, there's no reason when you're tossing together a "down and dirty fruit pie" ... get it? Down and dirty ... no reason to make life more complicated. A staple in my pantry; instant oatmeal. There are so many uses for instant oatmeal; hot cereal; easy to add into cookie dough and this pie recipe. There are so many choices for this lovely little product also ... Enjoy ...

Down & Dirty Fruit Pie Makes 1 pie

1 can apple pie filling

1 can peach slices (light is fine), drained

3 packages Cinnamon and Apple Instant Oatmeal

1 stick butter

2 t. cinnamon (divided)

1 pie crust (I use a chilled pie dough, but you can use the sort in a pan from freezer)

1. Put pie crust into pie plate

2. Place apple pie filling into pie crust, place peach slices on top of apple pie filling; sprinkle with 1 t. cinnamon

3. In a medium bowl, place 3 packets of instant oatmeal and 1 stick of butter; mix into a coarse meal; add 1 t. cinnamon

4. Crumble and scatter the oatmeal mixture over the pie

5. Bake pie in a 350 degree preheated oven for 40 minutes

6. Cool on rack for 10 minutes before serving

Tips:

- any sort of pie filling will be good for this pie, choose your favorites here are some other ideas:

- apple pie filling with dried cranberries, apple cinnamon instant oatmeal

- peach pie filling with dried blueberries; peaches and cream instant oatmeal - apple pie filling with dates; maple & brown sugar instant oatmeal

- blueberry pie filling with peaches; peaches and cream instant oatmeal

- cherry pie filling with blackberries; strawberry and cream instant oatmeal

There are so many choices for this pie ... have fun!

Best Ever Chocolate Chip Cookies

This is honestly, the best chocolate chip cookie recipe EVER! I have made alot of chocolate chip cookies, something was always missing: too sweet, too much chocolate, hard, too chewy, no taste ... you name it, I have complained about it. However, this recipe ... has never let me down. I use this recipe for not only those cute little chocolate chip cookies (the 2 or 3 bite kind), but I also make those HUGE JUMBO cookies with this recipe and cookie cakes (photo above). I have added some tips at the bottom of the post for some great ideas. Enjoy making cookies ...

Kitchen Equipment:

cookie sheets

parchment

1/4 c. scoop (or scoop size you prefer for cookie size)

Best Ever Chocolate Chip Cookies: 26 jumbo cookies - 6 dozen tablespoon scoop size

3 1/4 c. all purpose flour

1 c. cake flour (I use Swan's Down)

1 t. baking powder

1 t. baking soda

1 1/4 c. sugar

1 1/4 c. brown sugar

1 1/2 c. unsalted butter, softened

2 eggs

1 T. vanilla extract

1 (12 oz.) semi sweet chocolate chips

1. Preheat oven to 375 degrees.

2. Combine flour, cake flour, baking powder and bakind soda, set aside. In large mixing bowl, combine sugar, brown sugar and butter, beat at medium speed until creamy.

3. Add eggs and vanilla extract; reduce speed to low and gradually add flour mixture.

4. By hand, stir in chocolate chips, drop dough by 1/4 cupfuls (or use a scoop size of your choice); 2" apart on a parchment lined baking sheet.

5. Bake 10 - 14 minutes or until light brown, let stand 1 - 2 minutes before removing from cookie sheets.

TIPS:

- chocolate chunks work nicely in this recipe using the 1/4 c. scoop, they are a bit too much for a smaller scoop

- I like mixing chips: white chocolate, semi-chocolate and butterscotch; it's a nice mixture

- my kids like the mini m&m's in this recipe

- to make the cookie cake: scoop and freeze about 12 cookie "balls" for a 10" round cake pan (tablespoon size scoop); place cookie balls into pan that has been heavily sprayed with cooking spray (or you can shortening and flour pan, but the flour sometimes sticks and looks yucky on the cookie after it's unpanned); wait about 20 minutes and using your fingers, press dough into bottom and up the sides (just a bit) of the cake pan; bake in 350 degree oven for about 15 minutes (check after that, you many need to go 20 min); cool in pan; using a butter knife, run along the edge of pan to begin releasing; tip cookie cake onto cooling rack

Pumpkin Roll

Pumpkin, cream cheese and spices; OH MY! This dessert is a favorite of my husband Rob. Each year round about this time he asks when I am going to make a Pumpkin Roll. This week when he asked I said, "Yes". One of the best pumpkin recipes in the history of pumpkin recipes, this roll is delicious, easily adapted to your taste and is easy to make. See the "tips" at the bottom of the recipe for how to make this dessert your own. Yes, it takes a bit of time to make this Pumpkin Roll, yes you could just grab one at the grocery store, but why? Why do that when you can spend an hour or so in the kitchen and say, "I made this".

Kitchen Equipment:

12" x 17" jelly roll pan

parchment paper

hand mixer

Pumpkin Roll:

1 c. cake flour (I use Swan's Down)

2 t. pumpkin pie spice (or 1/2 t. each of ginger, nutmeg, cinnamon, cloves)

1/2 t. baking soda

1/2 t. salt

5 large eggs

1 c. sugar

1 c. canned pumpkin puree

powdered sugar in a sifter

1. Preheat oven to 350 degrees.

2. Spray jelly roll pan with cooking spray; line with parchment paper.

3. Whisk flour, spice(s), baking soda and salt in a medium bowl; set aside.

4. In a medium bowl; beat eggs and sugar with an electric mixer, set on medium high, until pale yellow and thick (about 3-4 minutes). Add pumpkin, mix on low until incorporated.

5. Fold in flour mixture until combined.

6. Spread batter into prepared pan.

7. Bake until cake is firm and springs back when touched, about 15 minutes. Before cooling, run a knife along the edges of the pan to loosen.

8. Place a clean sheet of parchment onto a cooling rack sprinkle with powdered sugar (lightly), turn pumpkin cake over onto fresh parchment. Cool for about 5 minutes. Begin peeling off the parchment that was in the bottom of the pan; be gentle when peeling off. Cool another 10 minutes.

9. Make the cream cheese filling while cake is cooling

Cream Cheese Filling:

8 oz. cream cheese, soft

1 stick butter, soft

16 oz. powdered sugar

2 T. milk

1. Place cream cheese and butter into a bowl; mix with electric mixer until smooth. Add powdered sugar a bit at a time with some milk; blend until smooth. Continue adding powdered sugar and milk until smooth. Set aside until pumpkin cake is cool.

Assemble the Pumpkin Roll:

Spread the cream cheese filling onto the cake leaving a 1/2" border around the edges. I prefer to roll along the long side of the cake (place the 12" side by your stomach and roll away from you); start by making the initial turn as tight as possible, if you begin to see cake cracking, that's ok because that first turn will be inside the roll. You will have a 12" long roll if you start this way; if you need more servings, you can roll the 17" long side (start with the 17" side by your stomach and roll away). But, with this size, you won't have as nice of a roll look inside when you cut.

Place the roll inside parchment, place into refrigerator for 1 hour or if you cover the sides you can chill for 1 day. Before serving, dust the top of the cake roll with powdered sugar.

*Tips*:

For a lighter roll: use 1/2 cake flour, 1/2 whole wheat flour; use light cream cheese for the filling

For cinnamon filling: add 1 t. ground cinnamon to the cream cheese filling

For a pumpkin cream cheese filling: add 3 T. of the pumpkin puree to the cream cheese filling

Peach Kuchen

My Granma Zeh lives here in Dayton. She has a wonderful first name: Genevieve. Isn't that a wonderful name? My Granma was born Genevieve Waters and grew up in Milwaukee Wisconsin. I think that's why when I was little, I loved Laverne and Shirley. When my Dad was 9 years old, they moved here to Dayton. For my wedding shower in 1992, my family and friends wrote down their favorite recipes. I collected those recipes and placed them into a lovely little photo album. I love looking at those recipe cards and remembering all those who gave their favorite recipes. A few of those who wrote recipes are gone now but their love lives on in little index recipe cards. I enjoy looking at the handwriting, the little notes like "my favorite" and "your great granma's recipe". It brings them back to life. This Peach Kuchen recipe is delicious. I especially enjoy it with a scoop of ice cream as a dessert, but some enjoy this treat with a cup of coffee or tea.

Kitchen Equipment:

9 x 13 baking dish

325 degree oven

Peach Kuchen

Dough:

1/2 c. sugar 1/2 c. butter

1 1/2 c. flour (I use cake flour) 1/2 t. baking powder

1 egg, slightly beaten 1/3 c. milk

1 - 29 oz. can of sliced peaches; drained

1. Mix ingredients, cut in butter; add egg and milk to mixture. Mix.

2. Spread into a 9 x 13" baking dish that has been sprayed with cooking spray.

3. Arrange peach slices over the batter mixture. I arrange them flat, crescent space to crescent space.

4. Bake in a 325 degree oven for 15 minutes.

5. While in the oven, make the custard, receipe below.

Custard:

1 c. milk 1 T. sugar

2 egg yolks, beaten 1 t. vanilla extract

2 egg whites, beaten stiff

1. Mix milk, sugar, egg yolks and vanilla.

2. Fold the egg whites into the custard. Set aside until the dough is finished.

3. Pour custard over still hot dough with peaches.

4. Bake another 20 - 25 minutes, or until the edges are a light brown.

5. Allow to cool in pan for a few minutes.

** this is great served with a scoop of vanilla ice cream, or simply sprinkled with powdered sugar. I have found other recipes that have included a simple water/powdered sugar / vanilla drizzle, that is fine also ***