Grandma's Cinnamon Buns

This is my grandma's recipe for cinnamon rolls and they are the best ever. Not only are they big but every one of them is soft and gooey.

Dough:

2 packages active dry yeast

1 cup warm water (105 to 115 degrees)

2/3 cups plus 1 teaspoon granulated sugar (divided)

1 cup lukewarm 1 percent milk

2/3 cup butter (1 1/3 sticks)

2 teaspoons salt

2 eggs, slightly beaten

7 to 8 cups all-purpose flour, or more if needed

Filling:

1 cup melted butter (2 sticks; divided)

1 3/4 cups granulated sugar (divided)

3 tablespoons ground cinnamon

1 1/2 cups chopped walnuts (optional)

1 1/2 cups raisins (optional)

Cream cheese frosting:

12 ounces cream cheese, softened

3 cups powdered sugar

2 teaspoons vanilla

3 to 4 teaspoons 1 percent milk

To make dough:

Combine yeast, warm water, and 1 teaspoon sugar in a cup and stir; set aside.

In a large bowl, mix warmed milk, the remaining 2/3 cup sugar, 2/3 cup butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

*Note: after making these many times I've found that you need about 7 1/2 cups of flour total.

Turn out onto well-floured board and knead five to ten minutes, adding just enough flour to keep dough from sticking. Place in well buttered glass or plastic bowl; cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

*Note: if you have a bread making you can place all of the ingredients in that and set it to dough and avoid the kneading and rising effort.

When doubled, punch down dough and let it rest five minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.

*Note: if you have a plastic tart board with the measurements on it this is a great time to use it.

To make filling;

Spread the dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll fashion and pinch long edge together to seal. Cut into 12 slices.

*Note: when you go to cut the dough use a very sharp bread knife for best results. To get the cinnamon rolls all the same size start by cutting the roll in half then cut each half in half again. Then you will have four even pieces that you can now cut into thirds.

Coat the bottom of one 13-by-9-inch baking pan and one 8-inch square pan with remaining 1/2 cups melted butter, then sprinkle with remaining 1/4 cup sugar. Place the cinnamon rolls evenly in each pan.

*Note: I've found that the aluminum disposable 13-by-9-inch pans work the best for these cinnamon rolls. They come in packs of three and if you use two and put six in each they fit perfectly.

Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat over to 35o degrees.

Bake 25 to 30 minutes, or until nicely browned. Let cool slightly, spread with Cream Cheese Frosting.

To make frosting:

Beat the cream cheese and powdered sugar in a bowl until smooth. Add vanilla and enough milk to achieve drizzling consistency. Drizzle frosting across top of each bun.

*Note: Unless you want an inch of frosting on each roll only use 8-oz of cream cheese and 2 cups of powdered sugar. It will give you the perfect amount.

If you aren't going to be eating these right away let them cool and then cover with the lids that come with the aluminum pans. Once you're ready to serve, microwave them for about 25 seconds to reheat them.

Italian Night

I needed a quick meal over the weekend but I also wanted it to be complete. I decided on all Italian and making baked ziti with garlic bread and salad.

The first thing that you'll want to do is cook the noodles. I used penne pasta and followed the cooking directions on the box. While the pasta was cooking a mixed about 6 oz. of ricotta cheese and a handful of a prepackaged Italian cheese blend together in a bowl.

Once the pasta was done cooking I drained it and rinsed it with cold water. This helps to stop the pasta from cooking anymore and to remove the starch so the noodles don't stick together. Then I mixed the noodles with my cheese blend and stirred in about a third of a jar of marinara sauce. What's great about this dish is that you can personalize it to your taste by adding less or more of cheese or sauce, it's all about what you like.

Once that's done and in a baking dish I put it into a 350 degree preheated oven for about 20 minutes.

While that is baking I get started on my garlic bread. I like to use fresh french bread but if you have some left over from the day before that works too. First you need to cut the bread in half and spread it with butter. Then I like to sprinkle it very lightly with garlic powder, be careful with it because if you over do the garlic powder the flavor will be overwhelming. Then I sprinkle it lightly with garlic salt. I like this combination because I've found that too much of either is overwhelming but if you only use one your garlic bread will turn out more like toast.

I put the garlic bread in with the ziti for the last four minutes of baking, then I take the ziti out and turn the oven to broil. Just let the ziti sit while you broil the garlic bread for about three minutes more. During this time you can throw together a super simple salad.

For the salad I like to have the bagged romaine lettuce then all I have to do is quarter some cucumber and grape tomatoes and I'm done. For me the grape tomatoes have the best flavor and the organic ones are delicious.

Once the bread is golden brown on top it's time to pull it out. You can then use tongs to hold it while you cut it with a very sharp bread knife so that you don't crush it.

Now you have a wonderful meal that everyone can enjoy, especially you because its was so fast and simple to make.

Beef Enchilada Casserole

This recipe is a great single dish dinner and has plenty of ways to personalize.

 

Ingredients:

1 lb 95% lean ground beef

1 tbsp Southwest Seasoning Mix

¼ tsp salt

1 can enchilada sauce

¾ cup water

½ cup medium thick and chunky salsa

12 yellow corn tortillas

¼ cup snipped fresh cilantro, divided

1 cup shredded Colby & Monterey Jack cheese blend, divided

Sour cream and lime wedges (optional)

 

1. Combine beef, seasoning mix and salt in skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles as it cooks. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

*Note Southwest Seasoning Mix can be replaced with regular taco seasoning. You can also use red or green enchilada sauce if you prefer. Also you can spice it up using hot salsa.

2. As beef mixture cooks, place tortillas in a stack and cut into 1-in pieces using a pizza cutter. Snip cilantro using kitchen shears.
3. Arrange half of the tortillas evenly over bottom of a nonmetal baking dish; top with half of the beef mixture and half of the cheese.  Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

*Note you can use any type of cheese that you want, I personally like the Mexican Blend.

4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

*Note I like to add a little chopped romaine lettuce and pinto de gallo on top and serve with Spanish style rice.