LAST EDITED ON 01-08-12 AT 11:06 PM (EST)
I am posting a tad early as it is not the 6th in every time zone but it would be later tomorrow (for me) before I could post.
I would like 2 share 2 as I cannot choose between them, they are the most requested in my home, one takes less than 10 minutes (I kinda tried to share this before but called it by the wrong name since I didn't have the recipe at the time) and the other a bit longer overall but both are very simple.
As I have stated before I am more inclined to bake and the only recipe people ask for is a family secret so I can't share that one anyway.
First up is Turtle Pumkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided (I don't use the nuts myself)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Mixture in bowl:
Caramel in crust:
Mixture in crust:
The next thing I made was Cinnimon Rolls and the basic recipe is Freezer Bran Bread. I got this recipe from a package of Fleischmann’s yeast back in the late 70’s and loved it so much I attached it to a little recipe card and still use it today! It is designed to make 3 round loaves that you put into the freezer to use later but I usually double it if I plan to freeze any as I make cinnamon rolls with it or even pizza crusts, yummy. I know it seems like a lot of work but it really isn’t at all. It is the fastest bread recipe I have ever used.
The basic recipe: Freezer Bran Bread
9 ½ Cups flour
3 Cups whole bran cereal
¼ Cup sugar
2 tsps salt (recipe says 4 but it is WAAAY too salty with that much, if you use the 4, triple the gugar to balance it but they are better just using the 2 to begin with, 1 1/2 is best)
3 packages of Fleischmann’s active dry yeast (I have used every variety of their yeast—all work wonderfully)
½ Cup butter or margarine (I only buy real butter)
3 Cups hot tap water (120*-130* F)
1/3 Cup dark molasses (at room temperature)
Butter/margarine (for coating)
Combine 2 cups flour, cereal, sugar, salt and yeast. Add butter.
Add water and molasses; beat 2 minutes at medium speed. Add 1 cup flour. Beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Turn out onto floured board; knead until smooth and elastic (it will start to make a “squeaking” sound). Cover; let rest 15 minutes. Roll out into 3 pieces, 6 x6 inches each. Brush with butter. Place on greased baking sheet, brushed side up. Cover tightly with plastic wrap; freeze. When frozen, wrap each piece of dough with plastic wrap. Keep frozen up to 4 weeks. (I have left it longer and it was perfectly fine.)
Remove from freezer. Let thaw, about 2 ½ hrs (I find it doesn’t take that long but YMMV). Knead to form a ball (or if you want, loaf shape), Place in greased pan (or baking sheet if you are doing round). Cover; let rise until doubled, about 2 ½ hrs.
Bake at 350* for 40 to 45 minutes.
Now that you have the “basic” recipe, the only difference this time is I didn’t freeze it all, so I skipped the “butter top before freezer” part as I went ahead and rolled it out to make the rolls.
On lightly floured surface, roll out to 1/8th in. thickness (about, can be thinner or thicker—it’s not precise). Brush on butter, all the way to edges. Cover with brown sugar (I have found a thick coating of this just melts out when it is baked anyway so I use a lighter coating). Sprinkle on Cinnamon—here it is a matter of preference, I tend to go heavy unless I am using Saigon Cinnamon as it has a bite to it if I use too much, but enough to basically cover the brown sugar.
Roll tightly. If your rolled dough isn’t perfectly square and more rectangular you can go either way, if you roll widthwise the rolls will be fatter and length wise will yield more rolls. Cut 1 inch slices. Pinch end closed and place on greased baking pan with sides (cookie sheets are flat and your gooey goodness will drip off the sides). Usually when I pinch the ends closed I will dip the bottom in the flour on the board and pat off the excess—this helps to keep it from sticking or burning.
Let rise to double; bake at 350* for about 15 minutes. Since ovens vary you want them to be very lightly browned on top (in reality they just look sort of dry on the outside and browned on the bottom) as they will continue cooking a little when you pull them out—this also makes for a softer roll.
After I pull them from oven I use this frosting immediately:
8 oz. package cream cheese, 1 TBS flour and enough powdered sugar to make a nice frosting. This can be as thick or thin as you want so if you want to add vanilla it is okay too. Spread heavily on rolls (the heat will melt it into the roll) and let cool. Sometimes after they cool I will spread a little more frosting on top to make them look pretty. ENJOY!!
Dry ingredients mixed and butter added:
Beat 2 minutes:
Add 1 cup flour:
Add flour to make stiff dough:
Turn out onto FLOURED SURFACE:
Knead until smooth and elastic:
Cover and let rest 15 minutes:
Split dough into 3:
Roll out to 1/8th in. thickness:
Smother with butter:
Cover with Brown Sugar:
Sprinkle on the cinnamon:
Cut into 1 ½ in. slices:
Pinch end and place on greased baking sheet with sides:
ETF the description of done on the rolls and add I am trying to download the finished photo from my Tmobile album but am not having any luck getting it open.
Edited again to fix the salt amount and add plated roll. Finally!