Week 10

Cinnamon Rolls
Original Recipe from the Pioneer Woman



Ingredients (rolls):
1 quart whole milk
1 cup vegetable oil
2 cups sugar
2 packages Active Dry Yeast (4 1/2 teaspoons)
10 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 scant teaspoon salt
2 cups melted butter
cinnamon--a lot

Directions:
Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan.
"Scald" the mixture (heat until just before the boiling point.)
Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages (4 1/2 teaspoons) Active Dry Yeast.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour.

Then, add 1 more cup of flour, 1 heaping teaspoon baking powder, and 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together.
Sprinkle surface generously with flour.
Take half the dough and form a rough rectangle.
Then roll the dough thin, maintaining a general rectangular shape (rectangle should increase in both width and length as you roll it out).

Now drizzle 1 1/2 to 2 cups melted butter over the dough.

Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the end closest to you, begin rolling the dough in a neat line away from you. Keep the roll relatively tight as you go.

Next, pinch the seam to the roll to seal it

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes. After rolls are removed from the oven, spread icing over the top.

Cinnabon Icing
(yields 2lbs.--enough for 7 pans of rolls)

Ingredients:
1/2 pound Margarine
1/2 pound cream cheese
1 pound powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions: Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.




Traditional Christmas Breakfast Casserole



Ingredients:
1 package bacon
1/4 cup chopped green onions
8 Tbsp. margarine
12 eggs
2 1/2 cups soft bread--cut into small squares --approx. 5 slices of white bread
1/8 tsp. paprika

Cheese sauce ingredients:
2 Tbsp. butter/margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup grated cheddar cheese

Directions:
Cook bacon. Crumble and set aside.
Next, cook the green onions in 3 tablespoons of margarine until tender but not brown.

Now, make the cheese sauce. On medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 cups of milk. Once incorporated, add 1 cup grated cheddar cheese until melted. Remove from heat and set aside.

Then, take 12 lightly beaten eggs and scramble with green onions in a skillet just until set but not firm (a teeny bit runny). Remove from heat and fold in the cheese sauce. Pour eggs and cheese sauce into a greased 9X13 pan. Sprinkle cooked bacon and cut bread over the eggs. Melt 5 tablespoons of butter in a small bowl. Add 1/8 teaspoon paprika to melted butter and pour over the bread. **If you like you can cover and chill overnight. Remove 1/2 hour before ready to cook.

Bake uncovered at 350 degrees for 30 minutes.