Adelle's Orange & Almond Granola

 I'm making this for the first time as I type this up.  It smells so fresh. Even raw it tastes refreshing!  Thanks for sharing this recipe with me, Sis. Barrett!  xoxo

Ingredients:

2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)

2 tablespoons sugar

4 c old fashioned rolled oats

1 1/2 c raw almonds

1 teaspoon fine sea salt (3/4 tsp if you use table salt)

1 taspoon ground cinnamon

1/2 cup extra virgin olive oil or melted coconut oil

1/2 cup honey or maple syrup

1 tablespoon vanilla extract

3/4 c raisins, preferably golden

Directions:

1. Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.

3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla and mix well.

4.  Pour the granola onto your prepared baking sheet. Spread the granola intoan even layer. Bake for 19-23 minutes, stirring half way, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

5.  Let the granola cool before stirring in the raisin sand breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1-2 weeks, or keep in the freezer for longer shelf life.

**I used melted coconut oil b/c it's so yummy. I think I'll be using craisins too.

MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large 

Betty Franklin's Danish

While I have never met Betty Franklin, I have been blessed by her culinary prowess and generous spirit to share these recipes which are now considered "family recipes."  The following is taken from my mother's NaNoWriMO novel, The Dough Also Rises (as do my friends):

And this novel would not be complete with(out) Betty's Danish recipe. These are so easy to make, especially if you've tried/Mastered her Croissants. Start these in the morning the day BEFORE you want them. Adjust the time line and you'll them the next day.

Betty Franklin's Danish

Mix in a large bowl:

1 1/4 c. flour

1/2 c. sugar

1 1/2 tsp salt

2 T cornstarch

1 1/2 tsp grated lemon peel

2 T yeast

1/4 cup dry milk

Add and beat 2 minutes at medium speed of mixer:

 1 1/4 c. warm water

1/4 c. warm margarine

Beat in and then beat 2 minutes on high speed:

2 eggs

3/4 cup flour

Stir in and stir until blended to stiffen batter:

1 1/2 to 2 c. flour

Cover bowl with aluminum foil. Chill 1 hour in fridge. (Let's say 9am on first day.)

Meanwhile:

Spread 1 1/2 c. margarine onto wax paper into 10x12" rectangle. Chill for 1 hour. (It's easiest if you cut the margarine into 1 T pieces and lay out on wax paper and then with a spatula, gently spread them into a solid piece.)

Roll chilled dough on lightly floured board into 12 x 16" RECTANGLE. Place margarine slab on center third of dough.  Fold dough over margarine. Give a quarter turn. Roll to 12x16" rectangle. Fold as above. Turn, roll, fold once more. Chill for 1 hour (11:30am on the first day.)

Repeat rolling, folding, chilling two more times; refrigerate overnight. (till 9pm of the first day)

Divide in half. Roll half into 15 x 6 " rectangle. Cut into 12 long strings...1 1/2 x 6" strips. Hold each end of a strip and twist each end of strip in opposite directions and then twirl around to form a circle, looks sort of like a snail. Seal ends well. Place on greased baking sheets. Cover lightly with plastic wrap. Refrigerate overnight. (This will be overnight of the first day. Awaken in the morning to finish.)

Combine:

1 egg white

1 T. water

Brush on rolls. Bake for 375 degrees for about 20 minutes til done. Cool on wire racks. Frost with confectioners sugar icing. Top with a cheery from a can of cherry pie filling for color.

 

Hershey's Cranberry Cinnamon Rolls

 

Every morning is better when the kitchen is filled with the warm scent of cinnamon rolls! This Cranberry Cinnamon Rolls recipe features a fruity filling and sweet and tangy HERSHEY’S Cream Cheese Flavored Chips inside and out. The icing is the best part of this pastry, and the double cream cheese frosting on top adds a new layer of flavor. Cranberry Cinnamon Rolls are the perfect start for Thanksgiving or a unique addition to your fall brunch menu. Explore more morning magic makers on our pastries page, featuring tarts, turnovers and more.

• ¹/₄ cup

  butter (cold, cubed)
• 1 cup

  milk
• ¹/₄ cup

  water (warm)
• 1 Tbsp

  active dry yeast
• 6 Tbsps

  granulated sugar (divided)
• 1

  egg
• ¹/₂ tsp

  salt
• 3 - ¹/₁cups

  all-purpose flour
• ¹/₂ cup

  HERSHEY'S Cream Cheese Flavored Chips
• CRANBERRY FILLING Recipe Follows

  
  

  • 2 Tbsps

    orange juice
  • 6 Tbsps

    granulated sugar
  • 1 cup

    fresh or frozen whole cranberries
  • ¹/₄ cup

    butter (1/2 stick), softened
  • 6 Tbsps
  • 1 Tbsp

    orange zest (from one orange)
  • ¹/₂ tsp

    ground cinnamon
  • DOUBLE CREAM CHEESE FROSTING Recipe Follows
  • 2 Tbsps

    butter
  • ¹/₃ cup

    HERSHEY'S Cream Cheese Flavored Chips
  • 2 oz

    cream cheese, softened
  • ³/₄ cup

    powdered sugar
  • 1 to 2Tbsps

    heavy whipping cream (if needed)

    
    

    Combine butter and milk in medium saucepan; heat over medium heat just until the butter us melted. Remove from heat; cool to lukewarm.

    2

    Meanwhile, combine warm water, yeast and 1 teaspoon sugar in bowl of stand mixer. Allow to sit until the mixture becomes foamy (about 10 minutes).

    3

    Add cooled milk mixture, remaining sugar, egg and salt to yeast mixture in stand mixer. Mix until combined. Mix in 2 cups flour. Continue adding remaining flour, 1/2 cup at a time, until dough is sticky, but can be pulled from the sides of the bowl with a rubber scraper.

    4

    Transfer dough to large greased bowl, turning to coat dough. Cover; allow to rest until doubled in size (about 1 hour). 

    5

    Make CRANBERRY FILLING. Place dough on lightly floured surface. Roll dough into 12 x 12-inch rectangle. Spread cranberry filling evenly over top of dough, leaving a 1-inch border. Sprinkle filling with 1/2 cup cream cheese chips. 

    6

    Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray or line pan bottom with parchment paper; set aside. Starting from bottom of long side of rectangle, roll dough to form 12-inch roll. Cut off very edge of ends; cut remaining roll into 12 even slices. Place slices in prepared pan. Cover; let rise for 30 to 45 minutes.

    7

    Heat oven to 350° F. Bake rolls 17 to 20 minutes or until tops are golden brown. Do not over bake.

    8

    Meanwhile, prepare DOUBLE CREAM CHEESE FROSTING. Spread frosting on warm rolls and serve. Makes 12 rolls.

    CRANBERRY FILLING: 

    Combine water and granulated sugar in medium saucepan. Heat over medium heat until sugar is dissolved. Add cranberries, cooking until cranberries are bursting. Place fine mesh sieve over bowl; pour cranberries into sieve. Use a rubber scraper to press down on berries, pressing out as much of the liquid as possible. Discard liquid or save for another use.

    Mix together butter and brown sugar in medium bowl. Add drained cranberries, orange zest and cinnamon, mixing thoroughly.

     

    DOUBLE CREAM CHEESE FROSTING:

    Place butter and cream cheese chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
    

    Add cream cheese, beat until well blended. Gradually beat in powdered sugar. If needed, add small amounts of heavy cream, beating until desired consistency. Makes generous 3/4 cup frosting.

Morning Glory Muffins

 13-15 muffins

Ingredients

2 cups all purpose flour

1-1/4 cups sugar

2 t. baking soda

2 t cinnamon

1/2 t salt

2 cups carrots, peeled and shredded (3-4 carrots)

1/2 cup raisins

1/2 cup unsalted walnuts, chopped

1/2 cup shredded coconut

1 apple, peeled, cored, grated

3 large eggs

1 cup vegetable oil

2 t vanilla

Preheat oven to 350 degrees F.  Prepare muffin trays by lining them with paper liners.  You'll need 12-15.  Next in a large bowl, stir together the flour, sugar, baking soda, cinnamon, and salt until well-combined.  Add in the grated carrot, raisins, copped nuts, coconut, and apple, stirring to combine.  In a separate bowl mix together the eggs, oil and vanilla.

Stir the wet ingredients into the flour mixture, scraping the bottom and sides of the bowl to make sure everything is combined. Do not overmix. Spoon the batter into the prepared liners, all the way to the top.

Bake the muffins for 30-35 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the tins for several minutes, then remove them and let them cool on a wire rack before enjoying.

Storing: These can be stored in an airtight container in the refrigerator for up to a week.

52 weeks, 52 sweets by Vedika Luthra

Muffins Betty Franklin

 Dry ingredients together:

2 cup flour

1/2 c sugar

1 T baking powder

1/2 t salt

Liquid ingredients:

1c milk

1/4 cup oil

1 egg

add 1 C blueberries

Crumb Topping

3 T flour

3 T sugar

1 t cinnamon

3 T margarine

place 2T batter in muffin cuo. Add toppiongs

Bake in Microwave 50% power 1 minute 10 seconds, 1 minute 20 seconds. til top feels done

Crumb Muffins

 Combine in bowl:  1 egg beaten, 1cup milk, 1/4 cup melted margarine, 1 cup dry bread crumbs, Stir and set aside.

Sift together: 1 c flour, 1 T sugar, 1/2 t salt. 1 T baking powder.  Fold dry ingredients into liquids. Stir just til all is moistened.

Fill greased muffin tines 2/3 full.

Bake 25 minutes at 375

12 muffins

Raised Breakfast Cake

 Scald and cool 3 C. milk

Stir together to dissolve:  2 T yeast, 1 cup water.

Combine in large bowl:  milk, yeast, 1-1/2 cup soft shortening, 1/2 cup sugar, 4 t. salt, 1 egg, 6 cup flour.

Beat well til dough is smooth and satiny.

Stir in 1 cup raisins combined with 3/4 c flour. 

Cover and let rise til doubled. 

With back of spoon spread dough thinly onto 2greased 10x15" cookie sheets. Brush generously with melted margarine and sprinkle with sugar

Bake 20 minutes at 375

Pancakes Sophia Corbridge

 (triple for family)

1/2 cup flour

1/2 cup milk

3 eggs

dash salt

Mix in blender bowl

Melt margarine in pie plates at 450 till sizzling.

Pour batter into pie plate, not 1/4" deep.  Reaches all edges

Bake 425 12+minutes til golden

Serve with yogurt, fruit, 10x sugar, brown sugar, cool ship, Syrup

Jocelyn's Sausage-HashBroen Breakfast Casserole

Served Thanksgiving 2021,  Delicioius 

Ingredients

Ingredient Checklist

• 1 pound mild ground pork sausage 
• 1 pound hot ground pork sausage 
• 1 (30-ounce) package frozen hash browns 
• 1 ½ teaspoons salt, divided 
• ½ teaspoon pepper 
• 1 cup shredded Cheddar cheese 
• 6 large eggs  
• 2 cups milk

• Directions

  • Step 1

    Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

  • Step 2

    Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

  • Step 3

    Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

  • Step 4

    Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

  • Step 5

    Bake at 350° for 35 to 40 minutes.

  Chef's Notes

  This is the perfect Cinco de Mayo breakfast that you can eat days later. It will still taste delicious. We promise.

Cream Cheese Ripple Crumb Cake Marcy Goldman

This is a bold cake – very buttery and then it ups the ante with a cheesecake ripple in the center and is topped with a huge amount of addictive crumb topping. You can add some blueberries but it’s awesome just as is. This was baked in a yellow ceramic deep tart dish from Emile Henry of Canada. It is an ideal piece of bakeware but the finished cake also serves so prettily from its own baking pan.

Crumb Topping
1 cup light brown sugar
½ cup white sugar
2 teaspoons cinnamon
3 cups all-purpose flour
Pinch salt
1 cup unsalted butter, melted

Cake
2 ½ cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
3/8 teaspoon salt
¾ cup unsalted butter, softened
3 eggs
2 teaspoons pure vanilla extract
2/3 cup buttermilk
1 cup blueberries, optional

Cream Cheese Filling
1 8 oz. package cream cheese
¼ cup sugar
1 egg

Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 10 inch spring form pan or 9 by 13 inch pan with non-stick cooking spray.

For the Crumb Topping, put all ingredients in a food processor and pulse and then processor until it’s crumbly. Empty the topping into another bowl.

For the cake, process the flour, sugar, baking powder, baking soda and salt to blend. Add in the butter and pulse to make a crumbly mixture. Add in the eggs, vanilla and buttermilk and processor to make a smooth batter. (Keep berries aside)

For the Cream Cheese filling, add all ingredients to food processor bowl and blend until smooth.

Smooth out half the cake batter into the pan, top with cream cheese filling and the blueberries, if using. With wet hands, spread remaining batter on top. Then place all the topping on top.

Bake 350 F for 30 minutes, then lower temperature to 325 F for another 25 minutes until cake seems firm in center. Cool well before serving. If cream cheese filling seems mushy, refrigerate cake a few hours.

Serves 12-16

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