Well, here it is. I've been baking all day. Can you tell?
Don't know what I was thinking but it wasn't about dinner. HAHA! I still don't know what we're having and it's 5:11 p.m. Oops!!
Apple Cinnamon Rolls
Make the Apple Filling first so it has time to cool.
Apple Cinnamon Rolls
5 to 5 1/2 cups all purpose flour
1/2 cup sugar
2 envelopes Rapid Rise yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 large eggs
Apple Filling (recipe follows)
Cinnamon-Sugar Topping (recipe follows)
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 2 equal portions. Roll each portion into 12x8 inch rectangle. Spread Apple Filling evenly over dough. Beginning at long end of each, roll up tightly jelly-roll style. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased 9 inch round pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping.
Bake at 375 for 25 to 30 minutes or until done. Remove from pans; serve warm.
Makes 24 rolls.
Apple Filling: Combine 2 large cooking apples, chopped, 2 tablespoons all purpose flour, 3/4 cup sugar, and 1/4 cup butter or margarine in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium-low ; cook 10 minutes, stirring constantly until thick. Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Cool completely.
Cinnamon Sugar Topping: Combine 3/4 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. Stir until well-blended.
Blueberry Muffins (by Kyndal)
Chocolate Chip Cookies
Portuguese Sweet Bread
Portuguese Sweet Bread
2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 to 6 cups all purpose flour
1 egg
1 teaspoon sugar
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the margarine and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (dough is ready if indentation remains when touched.)
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased round layer pan, 9 x 1 1/2 inches. Cover; let rise until double, about 1 hour. Heat oven to 350. Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 25-45 minutes.
2 loaves
Snail loaves: After dividing dough into halves, roll each half into a rope about 25 x 1 1/2 inches. Coil each to form a snail shape in greased round layer pan, 9 x 1 1/2 inches. Continue as directed.
Chocolate Chip Cookie Brownie Bake
Think that's enough?
