Cinnamon Rolls

Cinnamon Rolls

Compiled by Kristen W

Yield: about 24 rolls (can fit 24 on a 11x17 pan)

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

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Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

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Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Giant Cinnamon Rolls

  

Giant Cinnamon Rolls – McCall

Compiled by Kristen W

Yield: 4   8-inch wide rolls, or 2 giant ones

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

************

Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. To make 4 rolls, roll out long and narrow, about 4 inches wide, as long as it will go (staying no less that ¼” thick). If making two giant ones, you'll need to roll out a strip only 2 - 2.5" wide, and 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting at one small end, and tightly (but not pulling) rolling to the other small side. For the 4-roll version: the cinnamon roll should be able to be placed, spiral side down, and be about 4” high. Cut horizontally with dental floss, and place the four resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Protein Bites

Protein Bites

Yield: 2 dozen

 Mel's https://www.melskitchencafe.com/best-energy-bites-recipe/

 1 c oats

 1/3 c ground flaxseed meal

 1 cup nut butter

 1/4 c honey

 Dash of vanilla extract

 Pinch of salt (more to taste, if needed)

 Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.

In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.

Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.

If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.

Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined.

Roll the dough into small balls (cookie scoop size) and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Quinoa Breakfast Hash

 Quinoa Breakfast Hash

Kristen W

Yield: 4 servings

 

1 TB olive oil

1 sweet potato, diced

½ red onion, small diced, about ½ cup (or whatever onion you have)

1 red bell pepper, small diced

1/4 tsp crushed red pepper flakes

2 cloves garlic minced

-sprinkle with pepper

1 c spinach

1/2 c uncooked quinoa

1 c vegetable broth

4 eggs (cook however you like them when ready)

 

Combine broth and quinoa in a small pot. Cook until tender.

 

While Quinoa is cooking:

Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).

 

Add spinach, stir, and cook until wilted down, just a minute or two.

Stir in cooked quinoa.

Cook eggs however you like them.

 

Serve veggie skillet topped with eggs and sprinkled with salt, pepper, etc.