We had doubts while making these, but they turned out Wonderful.  Quinn made this recipe from the recent issue of Pioneer Woman Magazine.

Caramel Apple Sweet Rolls

Prep: 90 Minutes	Level: Easy
Cook: 30 Minutes	Serves: 30

Ingredients

• Dough
• 2 cups Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 4-1/2 cups All-purpose Flour
• 1 package Active Dry Yeast (about 2 1/4 Teaspoons)
• 3/4 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1-1/2 teaspoon Salt
• Filling
• 4 whole Granny Smith Apples, Finely Diced
• 1 stick Butter (1/2 Cup)
• 1 cup Lightly Packed Brown Sugar
• 1/2 cup Heavy Cream
• 1 teaspoon Ground Cinnamon
• CARAMEL ICING
• 1 stick Butter (1/2 Cup)
• 1 cup Packed Brown Sugar
• 1/2 cup Heavy Cream
• 2 cups Powdered Sugar (up To 4 Cups Depending On Consistency You Want.)
• 1/4 teaspoon Salt

Preparation

DOUGH

To make the dough, combine the milk, vegetable oil, and sugar in a large saucepan or small pot. Heat it until just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm...but not too warm!

Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour. 

Add the remaining flour, the baking soda, the baking powder, and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it. 

FILLING

To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate and set aside.

In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture, and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool. 

ROLLS

When you're ready to make the rolls, preheat the oven to 375 degrees and roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it's seam side down.

Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.) Set the rolls aside and let them rise for 20 to 25 minutes, then bake them for 15 to 18 minutes, or until they're nice and golden.

ICING

While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want. 

The second the rolls come out of the oven top with the icing and spread to coat all the rolls generously!

Serve warm.

Apple Oat Pancakes for National Pancake Day

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Today is national Pancake Day. So i tried out this super simple hearty pancake recipe. They were Great with maple syrup, honey, Greek yogurt and cinnamon.

11/2 cups flour
3/4 cups oats
1/2 tsp salt
1egg
11/2 cups milk
3 T melted butter
1 apple chopped

Combine flour, oats, baking powder, and salt. In another bowl, combine egg, milk, and oil. Pour the liquid into the dry ingredients and combine briefly. Fold in the apple. Bake by 1/3 cup measure on a hot buttered griddle.

Blueberry buns with lemon frosting

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These were great this morning warm from the oven with coffee. Like a cream puff with blueberries baked in.

Recipe comes from the Oregon Sampler

1 cup water
1/2 cup butter
1/4 tsp salt
1 tsp sugar
1/4 tsp cinnamon
1 cup flour
4 eggs
1/2 cup blueberries, fresh or frozen

Lemon Frosting:

1 T butter
1 1/2 T heavy cream or half and half
1 cup powdered sugar
1/2 tsp fresh lemon juice
lemon zest
1/2 tsp vanilla


In a medium saucepan bring water, butter, salt and sugar to a boil. Add cinnamon and flour all at once and beat over low heat for 1 minute, or until mixture leaves the sides of the pan. Remove from heat and beat 2 more minutes.

Beat in eggs, one at a time, beating well after each. Stir in blueberries ( well drained, if using frozen).

Drop by spoonfuls about 2 inches apart on greased baking sheets. Bake at 375 degrees for 30 to 35 minutes. Frost with Lemon frosting while still warm.



To make the lemon frosting:

Melt butter in a small saucepan or melt in the microwave. Remove from heat. Add
cream and stir in the powdered sugar and flavorings,

Oatmeal pancakes

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This recipe makes about 24 very Healthy and hearty pancakes. They are very filling with oat flour and the whole oats. A great recipe from penzeys

3/4 cup oat flour. I ground 1 cup old-fashioned oats in the food processor
1 cup all-purpose flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Pinch of freshly grated nutmeg
3/4 tsp salt kosher
3 T butter melted
11/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
1/4 cup finely chopped pecans
1 T honey
butter, for the skillet
In a large bowl, combine the oat flour, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.with the milk and let soak for 10 minutes. In a smaller bowl, stir the melted butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do not over mix; the batter will not have a uniform appearance.

Heat a griddle over medium high heat until water sizzles when dripped onto the pan. Lightly coat the pan with a tsp of butter. Drop the batter into trepan in 1/4 cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden-brown, about 5 minutes total. Repeat with additional batches of pancakes until all are cooked. Place cooked pancakes on a warm plate and tent with foil to keep warm until all pancakes are made.

German pancake

With Late school starts every Thursday - there is a little extra time to make Breakfast-


This pancake puffs up over the top of the pan- it has an eggy- soft middle and is browned and crusty on the outside. We served it filled with apple slices tossed in cinnamon and sugar.

4 eggs
2/3 cups flour
1 tsp salt
2/3 cup milk
3 T butter

Butter a heavy 10 inch oven proof skillet
Preheat oven to 450 degrees
Beat eggs with a fork to blend
Slowly add flour, beating constantly
Stir in salt and milk
Pour the batter by teaspoons into the batter, spreading evenly
Bake at 450 degrees for 15 minutes and then bake another 10 minutes at 350 degrees. Remove from oven and sprinkle with powdered sugar and heated maple syrup.

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Baking: Blueberry Kuchen

This is a great breakfast recipe that does not take long to make. Perfect right now when blueberry prices have been great.


Cake:
1/2 cup butter Melted
1/3 cup sugar
1 egg
1/2 tsp baking powder
1 pinch salt
1 1/4 cup flour
2 cups fresh blueberries

Streusel Topping:
1 T butter
2 T sugar
2 T flour
1 pinch cinnamon
1 dash vanilla extract

Grease and flour a 9 inch springform pan. Preheat oven to 375. Cream together the butter, sugar, egg and vanilla. Add the baking powder, salt, and flour. Stir until smooth. If necessary, add a drop or two of milk to make the batter smooth. Flour your hands and pat the dough into the prepared pan. Press the dough up 1/2 inch up the sides of the pan. Place the Blueberries on top of the dough. Combine the Streusel ingredients and sprinkle on top. Bake at 375 degrees for 25 to 27 minutes. Let cool to room temperature before serving.


Other fruit may be used instead of blueberries. You can also use peaches, plums, nectarines, apricots, blackberries, raspberries, or a combination of any of these. Apples and currants are also really good, use 2 peeled, sliced apples and 1/8 cup of currants.

A recipe from Penzeys Spices.

Baking: SNAP-OODLE

Here is a great little recipe that is so easy to make and quick. I made it this morning for the boys. It smells great while it bakes. It is kind of like a giant cinnamon sugar biscuit or coffee cake. We were intrigued by the name - SNAP-OODLE- the boys could not stop saying it. I could not find any other recipes for it- I found this one in the Daughters of the Nile cookbook.

SNAP-OODLE

1 egg
1/2 cup sugar
1 cup rich milk
2 cups flour
3 tsp baking powder
Dash salt

Spread in a pan 1/2 inch thick. Dot Generously with butter and spread generously with brown sugar and sprinkle with cinnamon. Bake at 375 degrees 10 to 15 minutes or until done.

Father's Day Crepes

Basic Crepe Batter

Yields about 22 six inch crepes

4 large eggs
1 1/2 cups milk- more as needed
1 1/2 cups all-purpose flour
1/4 tsp salt
2-3 T butter, for basting crepe maker cooking plate

Combine eggs and milk in a blender. Add flour and salt and mix on high speed until smooth. Melt the butter in a small saucepan over med heat, using a pastry brush to add a butter coating to the crepe maker cooking plate before dipping and cooking.


Father's Day last Sunday Started out with opening presents. Quinn had picked out this crepe maker a couple weeks ago. He has been so excited and had been giving quite a few hints to Scot that he had an awesome father's day gift a coming. I am not sure but Dad may have been a little disappointed. Quinn, however is thrilled with the crepe maker and has been requesting them everyday for breakfast. Quinn has been obsessed with crepes ever since the beginning of 1st grade last fall when his class had a French day complete with crepes. This little maker is very easy to use and the recipe that came with it makes a ton of crepes in one batch.