Orange Monkey Bread

Orange Monkey Bread Recipe:
http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html
Bread:
1 1/4 cups sugar
1 tbsp grated fresh orange zest
1/3 c orange juice
1/4 c melted butter
2 (12 oz) cans refrigerated biscuit dough, cut into fourths

Glaze:
1/4 melted butter
1/2 tsp vanilla extract
1tbsp milk
1 c powdered sugar

Directions:
Preheat oven to 375 degrees. Grease a 10 inch bundt pan with non stick cooking spray. In a small bowl, combine sugar and zest. in a separate bowl combine butter and juice. Dip biscuit pieces into orange juice mixture, roll in sugar mixture, and put in prepared pan.  Pour remaining juice mixture over the biscuits.  Bake for 30 mins or until golden brown. Let cool down for a few minutes, then turn bundt over onto serving platter.  To make glaze, whisk melted butter, vanilla, milk and powdered sugar together until combined. Top with glaze and any additional zest (if desired).

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

(Serves 8-10)

Ingredients:

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

(Serves 8-10)

Ingredients:

Bread:

1 1/4 cups granulated sugar

1 Tablespoon grated fresh orange zest

1/3 cup orange juice

1/4 cup butter, melted

2 (12 ounce) cans refrigerated biscuit dough, cut into fourths

Read more at http://www.sixsistersstuff.com/2013/04/orange-monkey-bread-recipe.html#jFRwjTJGhxeW7YUk.99

Cutler's Frosted Peanut Butter Cookies

http://www.eatcakefordinner.net/2013/03/cutlers-frosted-peanut-butter-cookies.html

 

Cutler's Frosted Peanut Butter Cookies

(Printable Recipe) or (Printable with Picture)

Cookies:

1 c. unsalted butter, room temperature

1 c. brown sugar

1 c. sugar

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

2 eggs

3 1/4 c. cake flour

1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  

Cool completely and frost with peanut butter frosting.  Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.  Yield: 3 1/2 - 4 dozen cookies. 

Peanut Butter Frosting

1/2 c. unsalted butter, room temperature

1/2 c. creamy peanut butter
1 tsp. vanilla

3 c. powdered sugar

milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Chocolate Frosting

1/2 c. unsalted butter, room temperature

2 Tbl. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

3 c. powdered sugar

milk, to reach desired consistency

Beat butter, cocoa and vanilla until combined.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Jenn's Notes: I made bite sized cookies and regular cookies.  Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy.  I can't wait to make these again.    

Sugar Cookie Bars

 http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html

(I found this recipe at Cooking Classy)

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve. 

Cream Puff Cake

http://lilluna.com/recipe-tip-deal-video-of-the-week-cream-puff-cake/

Ingredients

• 1 stick margarine
• 1 c water
• 1 c flour
• 4 eggs
• 1 box instant vanilla or white chocolate pudding (large box)
• 3 cups milk
• 1 8 oz pkg cream cheese softened
• 1 8 oz carton cool whip
• chocolate syrup

Instructions

1. Boil together the margarine and water.
2. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
3. Bake at 400 for 30 minutes. Cool completely.
4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
5. Pour into cream puff crust.
6. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
7. This keeps well for days.

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  Snickerdoodle Bread:
  2 1/2 c. flour
  2 tsp. baking powder
  1/2 tsp. salt
  2 tsp. cinnamon
  1 c. softened butter
  2 c. sugar
  3 eggs
  1 tsp. vanilla
  3/4 c. sour cream
  1 pkg. Hershey's Cinnamon Chips
  3 Tbsp. sugar
  3 tsp. cinnamon
  Cream butter, sugar, salt and cinnamon. Add eggs and mix well. Add vanilla and sour cream. Add flour and baking powder. Mix. Add cinnamon chips. Spoon batter into 4 mini loaf pans (I actually did 2 bigger loaf pans) until about 2/3 full. Mix 3 Tbsp. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter of each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan.
  
  From Jessica Taggart

Banana or Pumpkin Bars

Banana Bars:
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. mashed bananas (2-3 large bananas)
1 tsp. vanilla
1 c. sour cream

Cream butter and sugar. Add eggs one at a time. Next add sour cream and vanilla; mix well. Add dry ingredients and mix well. Fold in mashed bananas. Pour into a greased cookie sheet. Bake at 350 for 15-20 minutes.

1/4 c butter
8 oz cream cheese
3/4 c pwd sugar
1/2 tsp vanilla
8 oz cool whip

 For icing: 
cream 1/4 c. butter and 8 oz. softened cream cheese. Add 3/4 c. powdered sugar and 1/2 tsp. vanilla. Fold in 8 oz. cool whip. Spread over cooled banana bars.

From Jessica Taggart


I also tried making pumpkin bars with this recipe.  I just substituted the pumpkin for the bananas and added some cinnamon also.  They were even better than the banana bars!  Both are really good!

Sweet Basil Potato Rolls

http://www.ohsweetbasil.com/2013/03/potato-rolls-recipe.html

Ingredients

• 3/4 Cup Sugar
• 1 1/2 Sticks (3/4 Cup) Land O'Lakes Unsalted Butter
• 3 Cups Scalded Milk* instructions below
• 1 Cup Potato Flakes
• 1 Tb Salt
• 4 Eggs
• 1 Tb SAF Instant Yeast or 2 Tb Fleishmans yeast (we use fleishman)
• 7 Cups Flour
• *1/3 cup additional butter, softened

Instructions

1. Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top. Remove from heat and add the sugar, butter, potato flakes and salt. Stir thoroughly and allow to cool to luke warm.
2. Add the yeast, stir and then add the eggs, stirring until they are mixed in.
3. Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.
4. Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts.
5. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
6. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch.

Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.

Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get.

The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway.

These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal. 

 

 

1/2 recipe:

1/4 &1/8 c sugar

3/4 stick butter

1 1/2 c scalded milk

1/2 c potato flakes 

1/2 tbsp of salt

2 eggs

1/ tbsp of yeast

3 1/2 c flour

 

Ham / Egg Cups

• 1/2 egg per cup
• a little heavy cream (or milk)
• grated cheese
• onions and peppers, diced small
• a small pat of butter
• a couple of young green onions
• ham slices, a little thick
• salt and pepper to taste

http://menumusings.blogspot.com/2011/09/ham-cups.html

Marshmallow Caramel Popcorn

Movie night treat: Marshmallow Caramel Popcorn.
1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn.
Microwave brown sugar and butter for 2 minutes. Add marshmallows.
Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.

Read more http://www.pincookie.com/movie-night-treat-marshmallow-caramel-popcorn/