Cinnamon Rolls

Yield: 12

Ingredients

Dough

• 1 cup milk

• 1/2 cup butter

• 1/2 cup brown sugar

• 1 tablespoon vanilla

• 1 teaspoon salt

• 5 cups flour

• 1 package instant yeast

• 4 eggs

Filling

• 1/2 cup butter, room temperature

• 1 cup brown sugar

• 2 tablespoons cinnamon

Glaze

• 1 tablespoon vanilla

• 4 tablespoons cream

• 1 cup powdered sugar

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Directions

Dough

1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.

2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.

3. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.

4. Meanwhile preheat your oven to 350F. When the dough is ready, bake for 40 to 45 minutes.

5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!

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Filling

1. Mix all ingredients together.

Glaze

1. Stir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled.

Cookie Dough Oats

 ✳️ Ingredients: 

40g Oats 

30g Vanilla  Protein Powder

1tspn of peanut butter

Baby Pinch of Sea Salt 

15g Mini Chocolate Chips

Directions: 

- Add all your ingredients except for your mini chocolate chips to a small blender and blend till smooth. 

- Add blended mixture back to a bowl and slowly add cold water and mix till you get a cookie dough like consistency. Maybe slightly more runny than a cookie dough just because it’ll set more overnight. 

-Add your mini chocolate chips and mix those in. Add to fridge overnight or for a quick set, add to freezer for an hour or so. 

Pumpkin Cookies

1 cup pumpkin purée (make sure water in pumpkin is squeezed out)

1 cup white sugar

1/2 vegetable oil

1 egg

2 cups of flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 cup milk

1 tsp vanilla

2 cups of chocolate chips (optional)

 Bake for 10 min at 350F

Tamara's Chewy Cookies

Ingredients:

1- 3/4 cups flour
¾ teaspoon baking soda
¾ teaspoon salt
1-1/2 cups semi-sweet chocolate chips
¾ cup packed brown sugar
½ cup white sugar
¾ cup softened butter or margarine
1 large egg
¾ teaspoon vanilla extract
½ cup chopped nuts (optional)



Method:

Preheat oven to 375°F. Drop by rounded tablespoon onto greased cookie sheet. Bake 9-11 minutes. Makes about 2 dozen cookies.

Mom's Chocolate Chip Cookies

Ingredients:

3/4 cup Golden flavor Crisco (regular is OK too)

1 1/4 cups lightly packed brown sugar

1 egg

2 tablespoons milk

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoons baking soda

1 cup chocolate chips

1 cup coarsely chopped pecans (optional)

 

Method:

Preheat oven to 3750  F.  Cream Crisco and brown sugar in a large bowl at medium speed of electric mixer for 2 minutes or until light.  Add egg, milk, and vanilla, beating 1 minute or until thoroughly blended.

Combine salt and baking soda.  Add to creamed mixture gradually, beating on low speed 1 minute or until blended.  Stir in chocolate chips and pecans.  drop dough by spoonfuls on ungreased cookie sheets.  Bake at 3750F for 8 to 10 minutes.  Cookies will still appear moist when baked.  Cool 2 minutes, then remove to cooling rack.  Makes about 30 cookies.

 

* If desired omit pecans and add an additional 1/2 cup chocolate chips.

 

 

 

I make some changes in that I add about ¼ cup good quality cocoa powder to half the dough and then take some of each dough when I bake the cookies.

It’s important not to over bake in order to get the chewy consistency.

I always double the dough.  It freezes well, and so hot cookies straight from the oven are always available.

Ricardo's Maple Poor Man's Pudding

INGRÉDIENTS


-500 (2 tasses) de sirop d'érable
-500 ml (2 tasses) de crème 35 %
-375 ml (1 1/2 tasse) de farine tout usage non blanchie
-10 ml (2 c. à thé) de poudre à pâte
-1 ml (1/4 c. à thé) de sel
-125 ml (1/2 tasse) de beurre non salé, ramolli
-250 ml (1 tasse) de sucre
-2 oeufs
-180 ml (3/4 tasse) de lait
-5 ml (1 c. à thé) d'extrait de vanille



PRÉPARATION

-Placer la grille au centre du four. Préchauffer le four à 200 °C (400 °F).

-Dans une casserole, porter à ébullition le sirop d’érable et la crème. Verser dans un moule à soufflé d’une contenance de 2,5 litres (10 tasses). Réserver.

-Dans un bol, mélanger la farine, la poudre à pâte et le sel. Réserver.

-Dans un autre bol, crémer le beurre avec le sucre au batteur électrique. Ajouter les œufs, un à la fois, et battre jusqu’à ce que le mélange soit homogène. À basse vitesse, incorporer les ingrédients secs en alternant avec le lait et la vanille. À l’aide d’une cuillère à crème glacée ou une grosse cuillère, répartir la pâte sur le sirop chaud.

-Déposer le moule sur une plaque de cuisson (pour permettre de recueillir les dégâts si le pouding déborde du moule). Cuire au four environ 40 minutes ou jusqu’à ce qu’un cure-dent inséré au centre du gâteau en ressorte propre. Servir tiède ou froid.

Microwave Chocolate Cake

For 2 servings:

• INGREDIENTS:
• 8 tablespoons flour - make sure you measure it right - or the cake is a lie!
• 8 tablespoons sugar
• 2 tablespoons unsweetened cocoa
• 1 egg
• 6 tablespoons milk
• 6 tablespoons oil
• 6 tablespoons chocolate chips

Spray PAM inside both mugs before microwaving.
Blend or mix all together, place in mug, and cook in microwave for 5 minutes.

Top with icing, whipped cream or ice cream.

No Bake Frozen Oreo Cheesecake

For crumb base 

(mix ingredients together and place it on base of pan with parchment paper)

2 tbsp melted butter

2 tbsp sugar

1-1/2 cups Oreo crumbs

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For cake 

(mix batter together and freeze)

1 can of Eagle brand condensed milk

2 bricks of cream cheese

Vanilla extract

Cocoa powder (put as much as you want - max 1/2 cup)

Fold in 1 cup whipping cream

Optional: espresso (max 1 shot) 

Oatmeal Crisp Dessert

Ingredients
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted (canola or veg oil may be substituted)
3 cups apples - peeled, cored and chopped (can substitute with any fruit)
1/2 cup white sugar or less
2 teaspoons ground cinnamon


Method

-Preheat oven to 350 degrees F (175 degrees C). 
-Lightly grease an 8-inch square pan.
-In a large bowl, combine brown sugar, oats, flour and butter. 
-Mix until crumbly. 
-Place half of crumb mixture in pan. 
-Spread the fruit evenly over crumb mixture.
-Sprinkle with sugar and cinnamon and top with remaining crumb mixture. (white sugar and cinnamon can also be sprinkled on top of the dessert instead of on the fruit layer)
-Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Crepes

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Method -in a blender blend the eggs and milk and oil/butter
-add salt and sugar and blend some more
-add the flour a bit at a time and then blend some more
-in a non stick pan on medium low heat cook the crepes
(no need to add any oil or butter to the pan)

Cookie Dough Cheesecake

submitted by Melissa and Nick

Ingredients:

*2 pkgs Pilsbury Cookie Dough

*2 8oz pkgs Cream Cheese

*2 eggs

*1 cup of sugar

*2 tsp of vanilla

Method:

-Preheat oven to 350 degrees

-Put 1 pack of cookie dough on the bottom of a pyrex dish by spreading it evenly

-Mix together cream cheese, eggs, sugar and vanilla (beat until it looks stiff)

-Pour mix over dough and place the 2nd pack over the mix

-Bake for 30 min or more until cookie dough is cooked thru

-Let cool and refridgerate

Banana Bread

Ingredients:

*3 regular or 4 small ripe bananas, mashed

*1/3 cup vegetable oil

*1 cup sugar 

*1 egg, beaten

*1-2 teaspoons of vanilla

*1 teaspoon baking soda

*Pinch of salt

*1 1/2 cups of all-purpose flour

Method:

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix oil into pre-mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.