Pizza Margherita/Cinnamon Sticks

Crust:
5 tsp. yeast
2 1/4 cups warm water
2 tsp. sugar
1/4 cup olive oil
5 cups bread flour
1 Tbsp. salt

Topping:
1 cup grated Parmesan cheese
1 cup fresh basil
6 tomatoes diced
salt and pepper
1 lb. mozzarella cheese
2 Tbsp. olive oil

Dissolve the yeast in warm water and let stand until foamy (about 5 minutes).  Add sugar, oil, flour and salt.  Knead dough on low speed until dough is elastic, about 8-10 minutes.  Add up to 1 cup of flour until dough pulls away from bowl.  Remove from bowl and form into a ball and transfer into greased bowl.  Cover and let stand in a draft free spot until dough doubles in size (1 1/2 to 2 hours).  Cut dough in half and let stand for 10 minutes.  Roll out dough on cookie sheet and sprinkle half the Parmesan cheese, basil, tomatoes and mozzarella over dough.  Sprinkle salt and pepper over top.  Drizzle the pizza evenly with 1 Tbsp. olive oil and cook @ 500 degrees for 10 -15 minutes.

Makes two pizzas.

Or you can make Cinnamon Sticks with the other pizza dough:
1/4 cup melted butter
1/2 cup sugar
2 1/2 tsp. cinnamon

Icing:
2 cups powdered sugar
2-4 Tbsp. whipping cream (or milk)
1 Tbsp. melted butter
1/2 tsp. vanilla

Roll out dough on a cookie sheet.  Spread butter over the top and sprinkle sugar and cinnamon over the butter.  Cook at 350 degrees for about 8 minutes or until the sugar starts to bubble.  Then drizzle icing over the top.

Blueberry Muffins

Muffins:

2 cups (or less) fresh blueberries (raspberries are great too in this!)
1 1/8 cups plus 1 tsp. sugar
1 Tbsp. water
2 1/2 cups All-purpose flour
2 1/2 tsp. baking powder
1 tsp salt
2 eggs
4 Tbsp. (1/2 stick) butter melted and cooled
1/4 cup oil
1 cup buttermilk
2 tsp. vanilla

Preheat oven to 425 degrees.

Bring 1 cup blueberries, water and 1 tsp. sugar to simmer in small saucepan over medium heat.  Cook, mashing the blueberries with potato masher or fork.  Frequently stirring until blueberries are broken down and mixture is thick and reduced by halfway.  Transfer to smaller bowl, cool to room temperature.  Whisk flour, baking powder and salt together in large bowl.  Whisk remaining sugar and eggs together in medium bowl until thick and combined well.  Slowly mix in butter and oil until combined whisk in buttermilk and vanilla.  Using a rubber spatula, fold egg mixture and remaining cup of blueberries into flour mixture until just moistened (batter will be very lumby with few spots of dry flour, do not overmix.)

Using a cookie scoop or spoon to divide batter equally among the tins (batter should completely fill cups and mound slightly.)  Spoon teaspoon of cooked berry mixture into center of each mound of batter.  Using a chopstick or skewer, gently swirl berry filling into batter (figure 8 motion).  Sprinkle lemon sugar topping or struesel topping over muffins.

Bake until golden brown and firm, 17 to 19 minutes.  Cool 5 minutes.  Transfer to wire rack for five minutes.

Lemon Sugar Topping:
1/3 cup sugar
1 1/2 tsp. finely grated lemon zest

Combine.

Struesel Topping:
3 Tbsp. white sugat
3 Tbsp. brown sugar
1/3 cup flour
5 Tbsp. melted butter

Combine.

Breakfast Rolls

These are seriously one of the best things I've ever eaten.  Very addicting!

1 Tbsp. yeast or 1 package of yeast
1 1/2 cups warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4 - 5 cups flour (usually about 4 1/2 cups)
3 Tbsp. oil
1 egg

Mix yeast and water in a bowl and let sit about five minutes or until doubled.

In a separate bowl mix together flour, salt, and sugar.

Add oil and egg in the bowl with the yeast.  Then add dry ingredients to the yeast bowl.

Let dough rise until double in size.  (Note:  You can turn an oven on to 100 degrees and set dough in for a fast rise time.  Turn oven off when you put dough in oven.)  Doubling generally takes about 45 minutes.

After dough has doubles roll dough into a large rectangle and about 1/3 to 1/4 inch thickness.   Then you can stuff the dough like cinnamon rolls.

Spread softened butter on the top layer, then garlic spread (availiable at Costco), and then a meat layer of either ham, sausage or ham.  Last layer is either cut up string cheese or shredded mozzerella. 

Roll dough and then cut into 1 to 1 1/2 inch slices with dental floss.    Place each slice in a muffin tin (paper liner not needed) and pinch the top of the roll closed so the stuffing doesn't come out while baking.  Bake at 350 degrees for about 15 minutes.

Creme Brulee French Toast

1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
1 loaf Texas Toast bread
1 recipe Syrup Butter
5 eggs
1 1/2 cups half and half cream
1/4 tsp. salt
1 tsp. vanilla

In a small saucepan, melt butter, brown sugar and corn syrup over medium, heat until smooth, stirring occasionally.  Pour mixture onto large greased 18 x 13 x 1 inch jelly roll pan.  Spread to cover surface.  Place 12 slices of Texas Toast bread in a single layer to cover pan.  Mix together eggs, cream, salt and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight.  Bake, uncovered, at 350 degrees, for about 30 minutes.  Remove from pan and serve.  If not serving immediately turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan.) Makes 12 servings.

Syrup Butter
Melt together 1 1/2 cups butter and 3 cups maple syrup.

French Toast Casserole

1 loaf bread, cut into 1 inch-cubes (10 cups)
8 eggs
4 tsp. sugar
3/4 tsp salt
3 cups milk
1 tsp. vanilla

Topping:
2 Tbsp.  butter, cubbed
3 Tbsp. sugar, mixed with 2 tsp. cinnamon

Bake bread in greased 9 x 13 inch pan.  Beat remaining ingredients.  Pour over bread and cover.  Put in fridge overnight.  Remove 30 minutes before baking.  Dot with butter.  Sprinkle with cinnamon and sugar.  Cover and bake at 350 degrees for 45 to 50 minutes.  Serve with syrup.

Cinnamon Syrup
1 cup sugar
1/4 cup water
1/2 cup light corn syrup
1/2 tsp.  cinnamon

Stir constantly.  Boil 2 minutes over medium heat.  Add 1/2 cup evaporated milk.  Cool for 30 minutes.  (Will be hot.)

Egg Casserole

We are going to do a brunch for Ally's baptism.  So I am collecting recipes for that as well.

18 eggs
1 cup milk
1 cup cheese
2 tsp. salt
1 cup sour cream or cottage cheese
1/4 cup green onions
1 cup ham, sausage or bacon, chopped
1/4 cup melted butter

Combine all ingredients.  Bake in 9 x 13 inch pan at 350 degrees for 40 minutes.  Top with more grated cheese; cook until melted.  Cook for 50 to 55 minutes.

Peach Cobbler Cupcakes

I'm posting this because I think it sounds good.  :)

1 box yellow cake mix
3 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1 lb. sliced peaches
2 Tbsp. sugar

Mix together cake mix, eggs, butter, milk, vanilla, cinnamon and nutmeg.

Place sliced peaches in a large bowl and sprinkle sugar on top.  Toss gently and set aside.

Pour about 2 Tablespoon batter in the bottom of each paper liner.  Place equal amount of peaches on top of each batter-filled paper liner.  Fill the remaining paper liner 3/4 full.

Bake at 350 degrees for 18 -20 minutes or until cake springs back when lightly touched.

Serve warm with ice cream or whipped cream.

Angel Food Toasted Coconut

One more cupcake recipe for the wedding luncheon.  It is this week!  All these cupcake recipes are from 101 Gourmet Cupcakes in 10 minutes by Wendy Paul.

1 box angel food cake mix
1 1/4 cups water
1 1/2 cups toasted coconut flakes
1 recipe vanilla buttercream frosting

Mix together cake mix and water on low until moistened.  Slowly increase speed until batter is fluffy and light.  Pour batter into paper liners.

Bake at 350 degrees for 20 -25 minutes or until cake is light and golden in color.  Remove from oven and cool on a wire rack.

Meanwhile, place coconut flakes on a cookie sheet, spreading out in a single layer.  Bake at 400 degrees, checking every minute.  It will only take about 2 - 4 minutes.  The coconut will become fragrant and brown very easily.  Set aside to cool.

Frost cupcakes with vanilla buttercream frosting and top with toasted coconut.

Buttercream Frosting

8 Tbsp. (1 stick butter, room temperature)
3 3/4 cups powdered sugar, sifted
3-4 Tbsp. milk or cream
2 tsp. vanilla extract

Pink Lemonade Cupcakes

Change of plan for the wedding luncheon I'm helping with!  Cupcakes instead of sheetcakes!

1 box white cake mix

1/3 cup pink lemonade concentrate

½ cup buttermilk

3 eggs

2-3 drops red food coloring

Mix together all ingredients until smooth.

Pour batter into paper liners and fill ¾ full.

Bake 15-18 minutes at 350 degrees or until cake springs back when lightly touched.

Cool completely before frosting.

Pink Lemonade Cream

8 Tbsp. (1 stick butter, room temperature

3 ¾ cups powdered sugar, sifted

3-4 Tbsp. Milk or cream

1-2 drops red food coloring

2 tsp. lemon extract

--Place butter in a large mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop the mixer before adding the sugar to avoid a large mess.

Add sugar, 3 Tbsp. milk or cream, food coloring, and lemon extract.  Beat frosting starting on slow speed and increasing your speed until frosting is nice and creamy.  Add up to 1 more Tbsp of milk or cream if frosting is too thick.

Root Beer Float Cupcakes

1 white cake mix

1 cup of you favorite root beer

1 recipe vanilla Buttercream

1 tsp. root beer flavoring

--Mix together root beer and cake mix.  Pour into paper liners and fill ¾ full.

Bake at 350 degree for 15-18 minutes or until cake springs back when lightly touched.  Remove from oven and allow to cool completely.

In a separate bowl, mix buttercream frosting and root beer flavoring.  Frost cooled cupcakes.

Rootbeer Buttercream

8 Tbsp. (1 stick) butter, room temperature

3 ¾ cups powdered sugar, sifted

3-4 Tbsp. milk or cream

1 tsp. vanilla flavoring

Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.  Stop the mixer before adding sugar to avoid a large mess.

Add sugar, 3 tbsp. milk or cream, and root beer flavoring. 

Beat frosting, starting on slow and increasing your speed until frosting is nice and creamy.  Add up to 1 more Tbsp. of milk or cream if frosting is too thick.

Cookie and Cream Dream Cupcakes

1 box chocolate cake mix

1 cup sour cream

3 eggs

1 tsp. vanilla extract

18-24 whole chocolate sandwich cookie, crumbled

1 recipe vanilla buttercream frosting

--Mix together cake mix, sour cream, eggs,and vanilla . Place a spoonful of batter on the bottom of each paper liner.  Place a whole cookie on the bottom lying flat.  Cover with remaining batter until ¾ full.

Bake at 350 degrees for 15-28 minutes.  Allow cupcakes to cool on a rack completely.

Add crumbled cookies to buttercream frosting.  Be generous and frost cupcakes nice and high.

Vanilla Buttercream

8 Tbsp. (1 stick) butter, room temperature

3 ¾ cups powdered sugar, sifted

3-4 Tbsp. milk or cream

2 tsp. vanilla

Place butter in a large mixing bowl.  Beat until light and fluffly, about 30 seconds.  Stop beating before adding sugar to avoid a large mess.

Add sugar, 3 Tbsp. milk or cream, and vanilla extract.  Beat frosting starting on slow, increasing your speed until frosting is nice and creamy.  Add up to 1 more Tbsp milk or cream if frosting is too thick.

Root Beer Float Cookies

Root Beer Float Cookies
Makes about 3 dozen large cookies or 4 dozen medium cookies (depending how big you like 'em!)


Cookie Ingredients:

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

1 tsp. root beer extract or concentrate

4 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting Ingredients:

4 cups powdered sugar (or icing sugar)

3/4 cup butter, softened

3 Tbsp. milk

1 tsp. root beer extract or concentrate

 
Directions:

Preheat oven to 375º.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. 

Combine dry ingredients; gradually add to creamed mixture. 

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 

In a mixing bowl, combine all frosting ingredients. Beat until smooth. 

Frost cooled cookies.

Chocolate Cupcakes and Peanut Butter Frosting

This is from the Daily Herald.  Jan made it for her book party. 

Chocolate Cupcake Recipe

• 1 Devil's Food Cake Mix
• 1 box (5.9 ounces) chocolate pudding
• 1 cup sour cream (I use low fat)
• 1 cup oil
• 4 eggs
• 1/2 cup water
• 2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all of the above ingredients with a mixer. This batter will be quite thick, much thicker than typical cake batter. Use two paper-lined muffin tins to make 24 cupcakes.
Unwrap mini Reese's Peanut Butter Cup and push one into the center of each cupcake. Bake for 18 minutes. (I don't bake them a minute longer than that. At 18 minutes they are just barely done. I like them very soft and moist. If yours don't appear done, let them go a minute or two longer.)

Peanut Butter Frosting

• 1 cup butter, softened                                                                
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 5 teaspoons milk 

Beat above ingredients together with an electric mixer. I usually just use a Ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off, and pipe.
I also melted some chocolate chips, threw in some butter and then drizzled a little chocolate on top. Put a mini Reese's cup on top of the cupcake for extra flair.