Snowflake Cinnamon Roll

Dough:
3/4 cup milk heated
2 1/4 tsp yeast
1/4 cup sugar
4 Tbsp salted butter melted
1 large egg plus 1 egg yolk at room temperature
3 cups bread flour
3/4 tsp salt

Filling:
4 Tbsp salted butter softened
2/3 cup packed brown sugar
1 1/2 tsp cinnamon

Directions:
1. Combine milk and yeast. Add in sugar, eggs, egg yolks and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.

2. Knead dough on medium speed until a nice ball forms. Dough will be slightly sticky. Let the dough rise for 1-2 hours and double in size.

3. Split dough in half and roll each into a circle.

4. Line a large rimmed baking sheet with parchment and then place the first dough circle on it. Spread the softened butter evenly over it and then follow with the brown sugar and cinnamon mixture. Place the other circle on top of the first.

5. Next you want something to place in the center of your dough that’s about 2 inches in diameter. You’ll use this as a cutting guide because you want to make sure that you don’t cut all the way through the middle of your dough. I used a small cookie cutter.

6. Start cutting through your dough carefully. Start each cut at the edge of whatever you’ve placed as your cutting guide, so you’re cutting from the middle out to the edge.

7. Now for twisting. You want to work the sections two at a time. I held one section in my left hand and twisted it 1 1/2 -2 turns counter clockwise and with my right hand, I twisted 1 1/2-2 times clockwise. It’s important to twist each pair away from each other and to not twist so far that your dough starts to tear. I found that my sections could twist anywhere from 1 1/2 to 2 full turns. Once you’ve twisted, you want to then pull the ends together and pinch them so that the dough sticks together. You’ll repeat this process all the way around the circle.

8. Preheat the oven to 350 F. Let the snowflake rest for about 15 mins. Brushed it with an egg wash and put in oven.

9. Cook for 20 minutes then rotate every 5 minutes until done (about 30 minutes total)

10. Frost with a vanilla or cream cheese frosting and serve.

 

Jumbo Cinnamon Rolls

Ingredients:
2 cups warm water
1/4 cup powdered milk
1/2 cup boxed potato flakes
1/2 cup sugar 
4 tsp yeast
1 1/2 tsp salt
1/4 cup unsalted butter, softened to room temperature
1/2 cup butter flavored shortening
2 large eggs
5–6 cups bread flour

Filling: 
1/4 cup salted butter, melted
3/4 cups dark brown sugar
4 Tbsp ground cinnamon

Directions: 
1. Combine water, powdered milk, potato flakes, sugar, yeast and salt. Mix well.
2. Add the butter, shortening and eggs. Add 3 cups of the bread flour. Mix until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
3. Add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. 
4. Knead on low speed for 5 minutes. Cover and let rise until doubled in size, about 60-90 minutes.
5. Divide the dough into three equal sized pieces. This recipe will make 3 jumbo cinnamon rolls. 
6. Roll out one of the three pieces of dough into a large rectangle, about 8×14 inches in size and 1/4 inch in thickness. 
7. Brush the melted butter onto the surface of the dough. Sprinkle on the cinnamon sugar mixture. 
8. Using a pizza cutter, cut the dough lengthwise into four equal strips.
9. Start at the short end of the first strip and roll up. Line up the end of the roll with the end of the second strip and continue to roll up, doubling the size of the cinnamon roll. Continue with the third and fourth strips, until you have rolled up all four strips into one jumbo cinnamon roll!
10. Place on a greased, 8 or 9-inch pie or cake pan. Press down the center of the cinnamon roll if it’s poking out too much. Cover the roll loosely with plastic wrap and let sit in a warm place for its second rise, for about 20 minutes while you preheat your oven.
11. Bake in a preheated 325°F oven for 28-34 minutes or until edges are golden brown and interior seems to be done.

Pumpkin Lots of Chips Bread

Ingredients:
3 1/3 cup flour
1 1/2 cup sugar
2 Tbs. pumpkin pie spice
2 tsp. baking soda
2 tsp. baking powder
1/2 t. salt
4 eggs
1 can pumpkin (15 oz.)
1/2 c. butter, softened
1/2 c. applesauce
1 bag chocolate chips
1 bag butterscotch chips

Directions:
Heat oven to 350 degrees. May make into muffins or small bread loaves.  Grease pans. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in large bowl. Break eggs into another bowl. Add pumpkin and butter; whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter into pans.  Bake 20-25 minutes for muffins; or 30-40 minutes for small loaves.  Makes approximately 6-8 mini loaves or 3 dozen muffins.

Poppy Seed Bread

Ingredients:
3 c. flour
1 ½ tsp. salt
1 ½ tsp. baking powder
2 ½ c. sugar
3 eggs
1 ½ c. milk
1 c. oil
1 ½ to 2 Tbs poppy seed
1 ½ tsp. vanilla
1 ½ tsp. almond extract

Directions:
Mix together and beat 2 min. Pour into 3 greased pans. Bake at 350º for 45 min. (Let cool in pans.) Glaze while hot.

GLAZE:
¾ c. powdered sugar
¼ c orange juice
½ tsp. almond extract
½ tsp. vanilla
¼ c. melted butter

Sopapillas

Ingredients:
2 cups flour
1 Tablespoon Baking Powder
1 teaspoon Sugar
1/4 teaspoon Salt
1 Egg, beaten (or gelatin)
1/2 tsp. Butter
1 cup Milk
Oil for Frying

Directions:
 Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the egg, butter and milk. Mix together these ingredients well. The mixture should resemble bread dough. Knead well, for about 5 minutes. Place dough into a stainless steel pan or glass bowl and cover with wax paper. Let rest for two hours. Roll out dough onto a floured cutting board to 1/4 inch thickness. Cut into 4" squares. Lay squares into hot oil and fry for 30 seconds on each side, until they just start to brown. They cook really fast, so you will have to work quickly. Baste the top of each sopapilla as it cooks. You will see that they quickly puff up into light, fluffy "pillows". Drain on paper towels and serve immediately with honey.

Monkey Bread

Ingredients:

1/2 cup sugar

1 teaspoon ground cinnamon

Rhodes rolls slightly thawed (enough to cut in half)

1 stick butter, plus more for pan

1/2 cup brown sugar

  

Directions:
Butter a bundt pan and set aside.  Combine sugar and cinnamon. Cut rolls in half and toss in cinnamon and sugar mixture.  Cover with plastic wrap and let raise until double in size.  Can be overnight in fridge but will need additional time in the morning to let rise (quick rise in oven at 200 degrees).

Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil.  Butter and brown sugar should be combined.  Pour mixture over rolls right before cooking.  Place bundt pan on a cookie sheet to catch anything if it bubbles over (trust me we had a fire in our oven because of the bubbling over; sugar is flammable.) 

Bake at 350 degrees for about 30 minutes or until golden brown. If rolls on top are getting too done cover with foil for the last 10 minutes.  Let cool slightly.  Remove from the pan by flipping it over a plate but watch out for sauce as it will still be hot and runny until completely cool. 

Donuts

Ingredients:
3 cup flour
2 Tbsp. yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
1 tsp. salt
2 eggs

Directions:
Combine dry ingredients. Add shortening and mix until resembles coarse crumbs. Add wet ingredients. Let raise until double in size. Roll out and shape into donuts. Fry in hot oil. Roll in powdered sugar or cinnamon and sugar.

Beck's Spudnuts (donuts)

Ingredients:

4 cups water

1 ½ tsp. salt

1 cup margarine

5 eggs

1 cup Sugar

2 cups mashed Potatoes

2 tsp. nutmeg or Mace

14 cups Flour

Directions:

In a small bowl, mix ½ cup water, 2 Tbs. Yeast, and one tsp. sugar. Let brew. In large mixing bowl, mix 4 cups water, salt, margarine, eggs, sugar, mashed potatoes, nutmeg or mace. Add yeast mixture and mix well with wire wisp. Add flour and mix with wooden spoon until all flour is moist. Let raise until double. Roll out and cut into doughnuts or bars. Let raise again until double. Deep fry in hot oil (burner on med to med high). Fry the doughnuts top side first (the side that was exposed to the air). This will help the doughnuts plump up nicely.

GLAZE: 2 lbs powdered sugar, 2 tsp. vanilla, 2 Tbs. butter, and enough hot milk to make a thin paste.

Hints: This recipe makes approximately 100 doughnuts. To make the doughnut shapes, we use a round glass dipped in flour and a small water bottle lid dipped in flour to cut out the center. We do not use our kitchen aide to make these, because it is too small. The old fashioned way works the best. The doughnuts take about 3 to 4 hours to make (from start to being ready to fry).

From: Alicia Beck

Coconut Bunch Bread

Ingredients:
4 eggs
2 cups sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 cup coconut

Frosting:
1 cup sugar
1/2 cup water
2 Tbsp. butter
1 tsp. coconut flavoring

Directions:
Beat eggs in a large bowl. Add sugar, oil and coconut flavoring and beat well. Sift dry ingredients. Beating well after each addition add dry ingredients to creamed mixture alternately with buttermilk. Fold in coconut. Spoon into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/4 hours. Meanwhile in a saucepan combine sugar, water, and butter and bring to a boil; boil for 5 minutes. Remove from heat and add coconut flavoring. Pour hot syrup over warm bread and allow to stand for 4 hours before removing from the pan. Yield 10-12 servings.

Cinnabon Cinnamon Rolls

Ingredients:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted butter (do not substitute margarine)
1 tsp. salt
2 eggs
4 c. all-purpose flour

Filling:
1 c. packed brown sugar
2½ Tbsp. cinnamon
1/3 c. butter

Icing:
7 Tbsp. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ tsp. real vanilla extract (or almond extract, which I prefer and use)
1/8 tsp. salt (I don't always use the salt, and in fact, like the taste better without it)

Directions:
Rolls:
Preheat oven to 400° F. Dissolve yeast in milk. Mix in sugar, butter, salt, eggs, flour. Mix well. Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour. Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load 'er up with the filling (see below). Roll from long-side to short-side. Pinch the ends.
Using very sharp knife (I prefer a serated one) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider. Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes. Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake. When done, take 'em out and cover them in the delicious icing.

Filling:
While dough is rising, prepare the filling and the icing. Soften butter, so that it is spreadable. After dough has been rolled out to the gigantic rectangle, spread the softened butter all over. Sprinkle brown sugar over entire buttered rectangle. Use more if you like more. Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

Icing:
Cream it all together with an electric mixer. Spread on hot rolls.

Mom's Banana Bread

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 big bananas
3 Tbsp. milk
1 tsp. vanilla
1 1/3 cup flour
1/2 tsp. salt
1/4 tsp. baking soda
3/4 tsp. baking powder

Directions:
Combine wet ingredients and mix. In separate bowl combine dry ingredients and add to wet ingredients all at once. Mix well. Cook in bread pan at 350 degrees for 45 minutes or until toothpick comes out clean. Yields one loaf.

White Rolls/ Cinnamon Rolls

Ingredients:
3 cups Warm water
1 cup Sugar (honey doesn't work)
3 tbsp Yeast
2 1/2 tbsp Oil
1 tbsp Salt
6-8 cups Flour (wheat or white, may also had flax seed mill)

Directions:
Combine water, sugar and yeast, allow to stand 5 minutes. Add remaining ingredients. Let raise until double in size. Preheat oven to 350 degrees. Shape into rolls or cinnamon rolls. The recipe works well with half wheat and half white flour. For cinnamon rolls use brown sugar and cinnamon for best results, top with cream cheese frosting. For dinner rolls make small balls of dough and roll in butter. Place three balls in each muffin tin and cook. Does not work as bread loafs.

Orange Rolls

Ingredients:
12 Rhodes dinner rolls, thawed, but still cold.
1 orange rind, grated
½ c. sugar
¼ c. butter, melted

Citrus glaze:
1 c. powdered sugar
1 tbsp. butter, melted
3 tbsp. orange juice
½ tsp. vanilla extract

Directions:
Mix grated orange rind with sugar. Roll each roll in melted butter and then in rind/sugar mixture. Place on baking sheet sprayed with non- stick cooking spray. Cover with plastic wrap and let double in size. Remove wrap. Bake at 350 , 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Serving size 1 roll