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Posts Tagged ‘treats’

Remove seeds from pumpkin and wash off all pulp (you will learn anew the meaning of slippery when doing this).  Place seeds in shallow baking pans.  Half cover the seeds with saltwater (1 teaspoon salt to 1 cup of water).

Place in a 200 degree oven and bake until all water has evaporated and seeds are crisp.  Store in airtight container if they last that long!

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I found this recipe online just before Christmas. Because Christmas morning is always so hectic I usually just serve some type of sweet roll, juice, and coffee. This year I decided I would bake a recipe from scratch.

These are absolutely wonderful cinnamon rolls; very rich and tasty! The best part for me was that I could mix the ingredients, roll, fill, shape, then freeze them a couple days ahead of time. I made about 8 dozen of them, and took out only what I needed the night before so they can thaw out and rise. The next morning when everyone was done opening their presents I just popped them in the oven for fresh, warm cinnamon buns!

Best part is because I made so many I still have some left over and can do one or two at a time as needed!

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out
TWO OPTIONS:

Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15×24-inch rectangle.

Brush the softened butter over the top of the dough with a rubber spatula.

Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Refrigerating or Freezing Unbaked Cinnamon Rolls:

* At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I’ve actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

* If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I’ve done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

* Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.

* Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 cinnamon rolls.

CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

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From Family Fun Magazine

From FamilyFun reader Natalie D. of Utah: One recent Thanksgiving, my daughter, Sara, age 7, and I whipped up a batch of sweet turkey treats. Everyone loved the turkeys — especially the kids, who ate them for dessert.
RECIPE INGREDIENTS:
Oreo cookies
Royal icing
Whoppers candy
Candy corn
1. We used half an Oreo cookie for each body and an entire cookie for each tail, then used a dab of royal icing to affix Whoppers for heads.

2. We piped on icing eyes and also used icing to affix the candy corn feathers and beaks.

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