Pumpkin Cinnamon Rolls

 

Dough

• 3 ½ cups flour
• ¼ cup sugar
• 1 ½ tsp sea salt
• ¾ cup milk
• 1 egg
• 1 cup pumpkin puree (not pie filling)
• 4 tbsp butter
• 2¼ tsp instant yeast, ⅓ cup warm water (110°F) and 1 tsp honey
• 1 cup heavy cream (optional) see note below

Filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp 4 tbsp butter, melted (for brushing the dough)

Maple Cream Cheese Frosting:

• ¼ cup maple syrup
• 2 cups powdered sugar
• 2 oz cream cheese, softened
• ½ milk (for a smooth, spreadable consistency)

INSTRUCTIONS

 In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.

• In a mixing bowl, combine warm milk/butter mixture, sugar, yeast, egg, and pumpkin puree. Mix well.

  Add flour and salt. Using a stand mixer with a dough hook knead 5–8 minutes until dough is smooth, elastic, and doesn’t tear easily.

  • First Rise: Place dough in a large buttered bowl. Cover with plastic wrap and a towel. Rise at room temperature 1–3 hours until doubled.
  • Shape & Second Rise: Butter a 9×13-inch or 12-inch round baking dish.

    On a lightly floured surface, roll dough into a 14×12-inch rectangle.

    Brush melted butter generously over the surface.

    Mix cinnamon and brown sugar, then sprinkle evenly over the dough.

    Roll tightly from the long side, then cut into 9 even rolls using a sharp knife or dental floss.

    Place rolls in the buttered dish, leaving space between each.

    Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast). Bake: Preheat oven to 350°F.

    • (Optional) For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking.

      Bake 30–35 minutes, until tops are golden brown.

      Remove from oven and let cool slightly.
    • Make the Frosting: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.

Honey Mustard Salmon

 4 Salmon Fillets
1 Tbls. olive oil
1/4 C. honey
2 Tbls. Dijon mustard
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. parsley flakes

Preheat oven to 400*.  Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily.  Allow to rest for 5 minutes 

Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

2 eggs

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Rhubarb Orange Cherry Jam

 5 Cups diced fresh rhubarb
1 can cherry pie filling
2 cups sugar
1 package orange Jello
1 package gelatin
1/4 tsp. almond extract

Put sugar in stockpot with cut up rhubarb. Let sit one hour.  Turn heat to medium high and add cherry pie filling, and gelatin.  bring to boil and reduce heat to medium, cook for about 10 minutes.  Add in orange Jello and almond extract.  Immediately add to washed jars and put lids on, after cooling keep in refrigerator.  Makes 3 pints.

Rhubarb Shortbread Bars

BASE

1 cup butter
3 cups all-purpose flour
3/4  cup sugar

FILLING

3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 Tbls. cornstarch
1 tsp. lemon extract
1/2 tsp. salt
5 Tbls. flour
3 cups finely diced rhubarb
Powdered Sugar for dusting

Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan.  Bake for 20 minutes, until the crust is lightly golden.  While baking make the filling.

In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb)  and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar .  Allow to cool completely before cutting. 

Neiman Marcus Chicken Casserole

 4 Cups shredded cooked chicken
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cp sliced green onions
1/2 cup slivered almonds
1/2 pound of bacon, cooked and crumbled
1 1/2 tsp. hot sauce
1 sleeve ritz crackers
1 stick butter, melted

Preheat oven to 375*. Grease a 9*13 pan, Mix the first 8 ingredients, place into pan. Melt butter and mix with crushed ritz and place on top.  Bake for 40-45 minutes. SERVE OVER RICE OR NOODLES. 

Crepe Cream

 1 C. heavy whipping cream
1 package cream cheese softened
2 cups confectioners' sugar
1 tsp. vanilla

Beat the cream until stiff peaks form, set aside In a large bowl using a hand mixer beat the cream cheese powdered sugar, and vanilla until smooth, gently fold in the whipped cream using a spatula.  

Fudgy Brownies

12 oz. bittersweet chocolate
1 1/2 C. butter
2 1/4 C. sugar
4 eggs
1 Tbls. vanilla
1 C. plus 2 Tbls. flour
1 1/2 tsp. salt
1 1/2 C. chopped walnuts (optional)

Preheat oven to 325.  Line 9*13 pan with foil and spray the foil. Set aside. In a saucepan warm the chocolate and butter over low heat, stirring regularly until both are melted. Set aside. Whisk together in a bowl the sugar, eggs and vanilla til smooth.  Pour in the melted chocolate and butter and whisk again until smooth. Fold in the flour, salt and walnuts.  Pour into prepared pan and bake for 45 minutes, until there are moist crumbs attached to the toothpick.  Let cool.

Brown Sugar Single Serve Chocolate Chip Cookie

 3 Tbls butter
1/4 C. packed brown sugar
1 Tbls sugar
1 egg yolk
1/4 tsp. vanilla
6 Tbls. flour
1/8 tsp. baking soda
1/4 tsp. salt
1/4 C. semi-sweet chocolate chips

Brown the butter by adding to a skillet over medium heat and stir constantly.  The butter will start to foam and then turn brown quickly after with a nutty aroma.  Once brown, immediately remove from heat and pour in a bowl.  Set the butter aside to cool.  Line a baking sheet with parchment paper.  Once the butter has cooled down, mix in the brown sugar and white sugar. Then mix in the egg yolk and vanilla.  Stir in the flour, salt, and baking soda, then fold in chocolate chips.  Scoop the dough into 2 large dough balls (you can add a few extra chocolate chips on top).  Bake in Preheated oven for 11-13 minutes. Allow to cool on cookie sheet

Apple Fritter Bites

1 1/2 C. flour
1/3 C. sugar
2 tsp. baking powder
pinch of salt
2 tsp. cinnamon
1/3 C. whole milk
2 large eggs
3 Tbls. applesauce 
2 Large peeled Granny smith apples, diced

If you want the zest of orange in it that is optional, I do this on occasion.

GLAZE
2 C. powdered sugar
1/4 C. milk
1 tsp. vanilla

Combine flour, sugar, baking powder, salt and cinnamon in a bowl.  Add milk, eggs, and applesauce and blend with hand mixer.  Add apples and stir.

Heat oil in a pan, drop Tablespoons into oil and cook about 2 1/2 minutes than flip and cook another 2 1/2 minutes, or until golden brown.

Let cool on paper towels.  I place mine on parchment paper afterward.  Mix glaze ingredients and pour over the top of each fritter.  Enjoy.