Cinnamon Rolls

 These cinnamon rolls are to die for! We always make them for conference, Christmas Eve, or just because. The original recipe comes from Over The Big Moon but I made a few changes. 

Submitted by: Jessica 

Ingredients

-1/2 cup warm water 

- 1 1/2 Tbsp active yeast or 2 packages active yeast 

-2 Tbsp Sugar

-3.5oz instant vanilla pudding (prepared according to package) 

-(2 cups of milk for the pudding) 

-1/2 cup softened butter 

-2 eggs 

- 1tsp salt

-6 cups flour

Filling

-1/2 cup melted butter 

-2 cups brown sugar 

-4 tsp cinnamon 

Frosting 

-8 oz cream cheese, softened 

-1/2 cup butter

-1 Tbsp milk 

-1 tsp vanilla 

-2 cups powdered sugar 

Instructions 

1. Mix the water, yeast, and sugar together. Allow it to proof for 5 minutes. 

2. Mix the vanilla pudding according to the directions on the box (no need to let set up), add the softened butter, eggs, and salt. Mix well. 

3. Add the pudding mixture into the yeast mixture and combine. 

4. Slowly add the flour to the dough mixture. Adding about a cup at a time. Knead until combined. The dough will be sticky, add a little bit of flour as needed to make it more manageable. Place dough into a large greased bowl and allow it to rise for an hour. 

5. After an hour punch dough down and roll it out thin onto a well-floured surface  

6. For the filling, melt the butter and spread it over the top of the rolled out dough. 

7. Mix the brown sugar and cinnamon together and spread over the top of the butter evenly. 

8. Cut the dough down the middle to make it more manageable and easier to roll up. 

9. Slowly and tightly roll up the cinnamon roll. Then cut into about 1.5 inch sections. 

10. Place on a grease 9x13inch pan and allow them to rise again until doubled in size. You can also put them into the refrigerator overnight. 

11. Bake at 350° for 15-20 minutes or until golden brown.

12. While the cinnamon rolls cook, mix the softened cream cheese and softened butter together. Then add the milk, vanilla extract, then powdered sugar. Mix thoroughly. 

13. Frost your cinnamon rolls generously and while they’re still hot. 

Usually, I get about 26 rolls out of this recipe. I split it into two pans and make one and freeze one. If you choose to freeze some, it is best to freeze prior to the 2nd rise. 

Navajo Flatbread

From Jessica: This recipe was easy and good. I’m trying to spare my yeast so it was nice this didn’t have any.

2 cups all purpose flour
1 1/4 cups lukewarm water
1 Tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons canola oil

Addition 1-2 tablespoons canola oil for frying.

Mix flour, baking powder, salt, and oil in mixing bowl and add most of the water. Continue mixing and adding water until the consistency of tacky pizza dough.
Knead for a few minutes.
Let rest in the bowl for 30-60 minutes.
Divide into 6 pieces and roll very thin (tortilla thickness) onto a flour surface.
Heat cast iron skillet or griddle to 350° and add 1 tablespoon oil. Heat oil til hot but not smoky hot. Cook until golden brown spits appear on one side then flip and cook other side. Jessica used some for pizza and some for dessert with cinnamon, sugar, honey, and butter.

Amish White Bread

 Submitted by: Jessica
5 stars
This is my go to white bread recipe that doesn't require a bread machine.

• 2 cups warm water
• 2/3 cups white sugar
• 1 1/2 tbl active dry yeast
• 1 1/2 tsp salt
• 1/4 cup vegetable oil
• 6 cups bread flour

1. In a large bowl, dissolve sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour 1 cup at a time. I love to use my kitchen aid with a bread hook for this part (but you don't have to).

    3. Knead dough on lightly floured surface until smooth. Place in a well oiled bowl, then turn dough     to coat. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.

     4. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves & place into 2 oiled/sprayed 9x5 loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.

    5. Bake at 320* for around 42 minutes.

I've also done this recipe with chunks of cheese and Parmesan mixed in. I just increased my cooking time.

Sweet Bread Made With Pudding

Submitted by Jessica

5 stars

Ingredients:

1 cup oil

1 cup sugar

1/2 cup milk

2 teaspoons cinnamon

1/2 teaspoon baking soda

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3 eggs

1 large box instant vanilla pudding

OR

2 small boxes instant vanilla pudding

Starter

1 cup flour

1 cup sugar

1 cup milk

Mix all of the starter ingredients together. Then add all of the other ingredients, mixing thoroughly.

Grease 2 large loaf pans, or a 9x13 cake pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture.

Bake at 325 for 50-75 minutes, or until done.

(I cooked mine for 65 minutes)

Chewy Soft Pretzels

submitted by Chris
5 stars
Makes 8 pretzels
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

oatmeal pancakes

submitted by Ashley
5 stars
3 1/2 cups dry oats (I use quaker oats)
3 cups wheat flour
2 cups white flour
3 tablespoon sugar
3 talespoon baking powder
1 tablespoon salt
1 tablespoon baking soda
1/2 cup vegetable oil
mix all ingredients until crumbly. Store in an air tight container. When ready to make a batch of pancakes mix 1 1/2 of mix, 1 egg, and 1 cup of buttermilk.(If I don't have butermilk, I take 1 tablespoon of lemon juice put it in bottom of a cup and pour 1 cup of milk on top of it and let set for 5 min, stir and add add to mix.
1 1/2 cup of mix will serve 3-4