Saturday, January 12, 2013

Pull-Apart Sticky Buns

from Carolyn Sims

Scant ½ of a large pkg Vanilla COOK & SERVE Pudding – NOT instant! 
     (My sister uses butterscotch pudding instead of vanilla, but I don’t like the butterscotch flavor that it adds.)
¾ cup butter (needs to be real butter not margarine)
¾ cup brown sugar
Cinnamon to taste - I use quite a bit.  I also sprinkled a little cinnamon in the butter/sugar mixture I think.  
1 – 1 ½ cup roughly chopped nuts (I prefer pecans)
21-24 frozen dough rolls – Rhoades is my preferred brand
(I usually make 2 at one time so I use the entire pudding mix and double everything else)
1.     Remove frozen rolls from freezer and let sit on the counter while prepping the other parts.  Rolls will soften slightly and make it possible to cut in half (with kitchen shears or with a large knife)
2.    Spray 1 Bundt pan very well with pam.
3.    Sprinkle a small amount of the powdered pudding in the bottom of the Bundt pan.  And then sprinkle in a little cinnamon.  Cut the frozen rolls in half with kitchen scissors (not absolutely necessary but I like the way the pieces pull apart better if they are cut in half.
4.    Sprinkle about 1/3 of the nuts in the bottom of the Bundt pan.
5.    Melt butter in a saucepan.  Add the brown sugar & stir until dissolved.  Bring to a boil and boil for about 1 minute until the mixture comes together and the butter is not separated out.  Remove from heat.
6.    Place about half of the roll pieces in the pan.  Sprinkle a bit more of the powdered pudding mix over the rolls – some cinnamon, and a few of the nuts.
7.    Place remaining roll pieces in the pan.  Sprinkle with remaining pudding powder, some more cinnamon and nuts.  Gently pour the brown sugar/butter mixture over the rolls.  The pan will not look very full at all (less than ½).  Trust me – you don’t want to put more than 21-24 rolls in or they will overflow like some of mine did yesterday because the Bundt pans that I borrowed were smaller ones than I was used to.
8.    Spray a piece of Saran wrap liberally with Pam.  Loosely cover Bundt pan with Saran Wrap.  Let rise for several hours. 
9.    Bake at 350 for about 25 – 30 minutes.  Lay a piece of foil loosely over the top for the first 20 minutes so the tops of the rolls don’t get too dark.  It is a little difficult to tell when they are done.  Don’t take them out too early or the bread will still be doughy.  If anything, I err on the side of overcooking them but don’t let them get too dark – no one wants to eat burned rolls.
10.  When removed from the oven, let sit for 5 minutes, then turn onto a platter large enough to catch any caramel sauce runoff.  Gently lift the edge of the Bundt pan with a fork and let the steam escape.  Hold at an angle (with the edge maybe ½ - 1” off the plate) for 60 seconds to let the bread loosen from the pan and the sauce congeal and release from the pan.  Completely remove the Bundt pan.  It is too hot to serve immediately – wait 5-10 minutes.  It is best if served within an hour so it doesn’t get completely cold.
This works well to make about midnight and then bake first thing in the morning.  Yesterday I made them at 1pm and then began baking at 5:30pm.  They were rising in a warm kitchen.  If you do them at midnight, the kitchen needs to be pretty cold or they will over-rise by morning.  If they do puff up too much, just push the dough back down a little and it always turns out just fine.  They seem to be very forgiving and adaptable for your personal taste.
For the orange rolls I used white sugar and left out the cinnamon.  Instead I used a rasp and grated a little orange rind into the pan and on top of the rolls.  I also added a little orange juice to the boiled mixture.  However, I added too much (3/4 cup) and it turned out too thin.  I could have boiled the sugar butter mixture longer and it would have thickened up.  I still like pecans with the orange – but they are optional.

Saturday, September 1, 2012


from Bonnie Ferguson

3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 large eggs
2 cup granulated sugar
1 tsp. vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cup grated zucchini squash
1  1/2 cups cinnamon chips

Preheat oven to 350 degrees

1. In a large bowl, whisk the dry ingredients together. Set aside

2. In a smaller bowl, whisk the eggs, sugar and vanilla together.  Fold in the sour cream, oil and zucchini.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips.  Do not continue stirring.

4.Pour the batter into 2 well greased 81/2 X 41/2 inch loaf pans.  Bake for 55-65 minutes or until done.  Cool for 10 minutes on a rack before removing the loaves from the pans.


From Amanda Pitts

tortilla chips. crushed  (I prefer Cool Ranch)
4-5 chicken breasts (grill or bake and smother in BBQ sauce)
Romaine lettuce cut in thin strips
1 lb. jicama, cut in small cubes
2 cups shredded mozzarella cheese
1 can black beans, rinced and drained
1 cup frozen corn, thawed
3 T. chopped fresh cilantro
2 lbs. tomatoes, diced
1/2 cup BBQ sauce
1/4 cup sliced green onions
Garden Herb Ranch or Ranch mixed with BBQ or Hidden Valley Spicy Ranch

Garde Herb Ranch
2 cups ranch
1 1/2 T thinly sliced greed onion
1 1/2 tsp. Worchestershire sauce
1 tsp. minced fresh dill or dried
1 tsp fresh or dried basil

Blend together for dressing.


From Susie Marchesini (Stephanie Randall's mom)

1/4 cup unsalted butter
1 small yellow inion, minced
1 1/2 up Basmati rice
salt and pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 cup raisins
1/4 cup cranberries
1/2 cup coarsely chopped dried apricots
1/2 cup pecans, toasted and coarsely chopped

In a saucepan over medium heat melt the butter.  Add the onion and saute, stirring until soft.  Meanwhile, rince the rice well and drain.  When the onion is ready, add the rice, 3 1/2 cups water, 3/4 salt, pepper to taste, cinnamon, allspice, cranberries, raisins, and apricots to the saucepan.  Bring to boil, reduce the heat to low, cover and cook without stirring or removing the cover for 20 minutes.  Uncover and check to see if the rice is tender and the water is absorbed.  If not, re-cover and cook a few minutes longer until the rice is done.

Add the pecans and toss to combine.  Transfer to a warm dish and serve.

Serves 6

From The Best of the Kitchen Library: Vegetarian by Williams Sonoma

Saturday, November 19, 2011

Oreo Bon Bons

from Peggy Henrie

1 package Oreos
1 8 ounce package cream cheese
white dipping chocolate

Mix Oreos in food processor; add cream cheese and blend until well mixed.  Shape into 1inch balls and freeze for at least 1 hour.  Melt dipping chocolate in microwave, stirring often.  Dip balls in chocolate; place on waxed paper.  Refrigerate until firm.

Elegant Dipped Cherries

from Peggy Henrie

15-20 maraschino cherries with stems
3 tablespoons butter, melted
2 tablespoons light corn syrup
1 square unsweetened baking chocolate, melted
2 tsp. half & half cream
2 cups powdered sugar
vanilla dipping chocolate or vanilla chips
1/2 cup semi-sweet chocolate chips
2 1/2 tsp. shortening, divided

Pat cherries dry with paper towels and set them aside.  combine the butter, corn syrup, unsweetened chocolate and cream.  Stir in the powdered sugar.  Knead until smooth.  Roll into balls; flatten each.  Wrap around a cherry and lightly roll in hands.  Place cherries, stem side up, in a shallow, paper-lined container.  Cover and freeze for at least 2 hours.  In a microwave safe bowl, melt vanilla chips or vanilla dipping chocolate and 1 1/2 teaspoons shortening; stir until smooth.  Drizzle over the candies.  Refrigerate until firm.

Cookie Dough Truffles

from Peggy Henrie

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup chopped walnuts
dipping chocolate

In a mixing bowl, cream the butter and brown sugar until fluffy.  Add the flour, milk and vanilla;mix well.  Stir in the chocolate chips and walnuts.  shape into 1 inch balls; place on waxed paper-lined baking sheets.  Loosely cover and freeze for 2 hours or until firm.  In a microwave-safe bowl, melt dipping chocolate, stirring often until smooth.  Dip balls in coating; place on waxed paper-lined baking sheets.  Refrigerate until firm.