The night before...
2 Tablespoons regular yeast or 2 packets
1/2 teaspoon sugar
1/2 cup warm (almost hot) water
In a 1 or 2 cup glass measuring cup, dissolve sugar and yeast in warm water--not too hot or it will kill the yeast. "Proof " the yeast by letting it double in volume.
1/2 cup sugar
1/2 cup butter (1 stick)
2 teaspoons salt
1 cup HOT water
3 eggs, beaten well
5 (+) cups flour
In a separate (microwaveable) bowl, dissolve the sugar, butter, and salt in the HOT water; if it doesn't dissolve completely, you can heat it in the microwave, in 30 second intervals, until dissolved.
Add eggs to hot mixture.
Add yeast and half of the flour to the mixture (if it's too hot it will kill the yeast) in a large bowl.
Mix well with an electric hand mixer.
Add the remaining flour, 1 cup at a time, and stir in by hand with a wooden spoon after each addition. Add enough flour so, when you stir with a wooden spoon, the dough "follows" the spoon around in a large ball. (At this point, you aren't really stirring or mixing anything, you are just using the spoon to move the dough around the bowl.) We used about 5 and 1/2 to 5 and 3/4 cups of flour.
Cover with a damp towel. Let it rise 1 hour then stir it down.
Cover tightly with saran wrap, refrigerate over night.
Next day--3 and 1/2 hours before baking...
Filling--mix together
1 stick butter, melted
1 cup granulated sugar
Zest from 1 large or 2 medium oranges
Divide dough in half.
Roll out on a floured surface 3/8" to 1/2" thick into a rectangle about 8" to 10" wide and 18" long.
Spread on half of the filling, leaving 1/2" on the long sides to seal.
Roll up long way.
Using a knife, mark sections in dough about 1" apart making 18 sections.
Use thread to cut the dough by sliding it under to the desired spot, then bringing it up, crossing the two ends over the top and pulling tight.
Spray 3 muffin pans with PAM; place roll slices in pans with cut side up.
Let rise for about 2 and 1/2 hours before baking. To prevent rolls from drying out, spray 1 side of wax paper with PAM and place over rolls.
Bake at 375 degrees for 8 to 10 minutes or until tops are a light golden brown.
Yield: 3 dozen orange rolls
Tuesday, September 17, 2013
Monday, September 16, 2013
Frosting for Pink Lemonade Cookies
2 Tablespoons butter, softened
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring
Beat the butter and powdered sugar together.
Mix in the lemonade concentrate.
Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.
Mix in the 2 drops of red food coloring. Stir until the color is uniform.
If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.
Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.
Yield: Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring
Beat the butter and powdered sugar together.
Mix in the lemonade concentrate.
Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.
Mix in the 2 drops of red food coloring. Stir until the color is uniform.
If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.
Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.
Yield: Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.
Pink Lemonade Cookies
Preheat oven to 350 degrees, rack in the middle position.
1/2 cup softened butter (1 stick)
1/2 cup white (granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring
1 and 3/4 cups all-purpose flour (pack it down in the cup when you measure it
In the bowl of an electric mixer, beat the softened butter with the sugar until the mixture is light and fluffy.
Mix in the baking powder and the baking soda. Beat until they are well combined.
Mix in the beaten egg and the lemonade concentrate.
Add 3 drops of red food coloring.
Add the flour a half-cup or so at a time, beating after each addition.
If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.
Bake the cookies at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.
1/2 cup softened butter (1 stick)
1/2 cup white (granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring
1 and 3/4 cups all-purpose flour (pack it down in the cup when you measure it
In the bowl of an electric mixer, beat the softened butter with the sugar until the mixture is light and fluffy.
Mix in the baking powder and the baking soda. Beat until they are well combined.
Mix in the beaten egg and the lemonade concentrate.
Add 3 drops of red food coloring.
Add the flour a half-cup or so at a time, beating after each addition.
If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.
Bake the cookies at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.
Sunday, September 15, 2013
Mini Macaroon Cookies
Preheat oven to325 degrees; rack in middle position.
14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)
Chop coconut flakes finer in food processor with an on/off pulsing motion.
Prepare pans:
Mini baking cups in mini muffin pans OR
Mini muffin pans sprayed with PAM with flour OR
Baking sheets lined with heavy duty foil and sprayed with PAM with flour
Empty sweetened condensed milk into a large mixing bowl.
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips. Stir in thoroughly.
Baking cups -- drop some cookie dough inside with a teaspoon. Press it down lightly with a wet fingertip. Fill baking cups close to the top.
Baking sheet -- drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.
Bake at 325 degrees for 15-18 minutes. (Mine took 20 minutes.) They're done when the coconut is toasted to a nice golden color on top. Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely. Store in layers of wax paper in a storage container. Make sure the cookies don't touch each other if they are not in mini baking cups. They can be frozen.
Makes about 4 dozen.
14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)
Chop coconut flakes finer in food processor with an on/off pulsing motion.
Prepare pans:
Mini baking cups in mini muffin pans OR
Mini muffin pans sprayed with PAM with flour OR
Baking sheets lined with heavy duty foil and sprayed with PAM with flour
Empty sweetened condensed milk into a large mixing bowl.
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips. Stir in thoroughly.
Baking cups -- drop some cookie dough inside with a teaspoon. Press it down lightly with a wet fingertip. Fill baking cups close to the top.
Baking sheet -- drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.
Bake at 325 degrees for 15-18 minutes. (Mine took 20 minutes.) They're done when the coconut is toasted to a nice golden color on top. Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely. Store in layers of wax paper in a storage container. Make sure the cookies don't touch each other if they are not in mini baking cups. They can be frozen.
Makes about 4 dozen.
Toasted Pecans
1 cup pecan halves
1 T butter -- melted
1/4 teaspoon salt
Preheat oven to 300 degrees.
Toss pecans in butter to coat.
Spread pecans out in a single layer on a baking sheet lined with parchment.
Bake for 10 minutes. Stir. Bake another 10 minutes. Watch carefully -- do not over brown.
Remove from oven, sprinkle with salt, and allow to cool.
1 T butter -- melted
1/4 teaspoon salt
Preheat oven to 300 degrees.
Toss pecans in butter to coat.
Spread pecans out in a single layer on a baking sheet lined with parchment.
Bake for 10 minutes. Stir. Bake another 10 minutes. Watch carefully -- do not over brown.
Remove from oven, sprinkle with salt, and allow to cool.
Sunday, September 1, 2013
FUDGY FROSTING
2 cups semi-sweet chocolate chips (a 12-ounce package)
1/4 teaspoon salt
14-ounce can of sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract
Fill the bottom part of a double boiler with water. Make sure the water doesn't touch the under side of the top.
Put the chocolate chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stove top at medium heat. Stir occasionally until the chocolate chips are melted.
Stir in the can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
Shut off the heat, remove the top of the double boiler to a cold burner, and quickly stir in the vanilla. (It may sputter a bit, so be careful.) Then add the butter and stir it in until it melts.
Your frosting is ready to use. Once it cools, it's just like fudge.
1/4 teaspoon salt
14-ounce can of sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract
Fill the bottom part of a double boiler with water. Make sure the water doesn't touch the under side of the top.
Put the chocolate chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stove top at medium heat. Stir occasionally until the chocolate chips are melted.
Stir in the can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
Shut off the heat, remove the top of the double boiler to a cold burner, and quickly stir in the vanilla. (It may sputter a bit, so be careful.) Then add the butter and stir it in until it melts.
Your frosting is ready to use. Once it cools, it's just like fudge.
HOMEMADE SWEETENED CONDENSED MILK
1/3 cup boiling water
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powered milk
Using an electric mixer set on LOW, blend together the boiling water and butter; a 4 cup measuring cup works for the bowl. You can also use a blender.
Add the sugar and let it run for a few seconds.
Add the pure vanilla extract and let it run for several additional seconds.
Shut off the mixer, pour in the powdered milk, and then mix on LOW until the resulting mixture is thick.
Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator.
Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans.
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powered milk
Using an electric mixer set on LOW, blend together the boiling water and butter; a 4 cup measuring cup works for the bowl. You can also use a blender.
Add the sugar and let it run for a few seconds.
Add the pure vanilla extract and let it run for several additional seconds.
Shut off the mixer, pour in the powdered milk, and then mix on LOW until the resulting mixture is thick.
Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator.
Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans.
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