Recipes from another Kitchen

I didn't realize how much I would miss baking/cooking :( But, I have done a little baking while we've been here... brownies, cookies, and salsa!

I can't wait until Fall Break... I think I am going to do some baking with the girls!

Thanks to Mrs. Kenow though, I have some recipes that I am so excited to use when I come home for Thanksgiving! I thought I'd share one with you today. I don't have pictures of what she made for us, but I found this one on google images and it is pretty darn close to what Mrs. Kenow made! She is an amazing cook and is so thoughtful to bake for us! We love it all!

a quick and easy recipe that produces all the favorite flavors of caramel rolls in an hour

Speedy One Hour Sticky Buns
Ingredients:
4-1/2 to 5 cups bread flour
4-1/2 tsp. instant blend dry yeast
1/3 c. sugar
1 tsp. salt
1 c. milk
1/2 c. water
1/3 c. butter or margarine
1 egg
TOPPING:
1/3 c. butter
1/3 c. brown sugar
1/2 c. chopped pecans

Directions:
In a large mixing bowl, combine 2 c. flour, yeast, sugar, and salt; mix well. In saucepan, heat milk, water, and butter until warm (120-130 degrees) butter does not need to melt. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm oven (turn to lowest setting for one minute, turn off) for 15 minutes.

Prepare topping: in small saucepan, combine butter and brown sugar; heat and stir until blended. Add nuts. Spoon topping into greased muffin pan cups.

Divide dough into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball; place in cups. Cover; let rise in warm oven for 10 minutes. Bake at 400 degrees for 10 minutes. Cover pans with foil and invert onto rack. Cool 1 minute; remove pans. Cool.

Makes 24 servings

Remembering September 11, 2011

Here's a recipe that capture the American Red, White, and Blue:
Red Velvet Cupcakes - Red, White, and Blue

"...Blessed be Your name

On the road marked with suffering
Though there's pain in the offering
Blessed be Your name

Every blessing You pour out
I'll turn back to praise
When the darkness closes in, Lord
Still I will say

Blessed be the name of the Lord
Blessed be Your name
Blessed be the name of the Lord
Blessed be Your glorious name

You give and take away
You give and take away
My heart will choose to say
Lord, blessed be Your name"

Oreo Ice Cream Dessert

Amy, Brittany, and I made this dessert when Molly and her family invited us over for dinner last week! See, I still manage to do some cookin' out here :)

I first got this recipe from Anneke Andersen... her family and our family love it and it is a staple at lots of birthday parties... Hope you like it!


Ingredients:
1 pkg. of Oreos (double stuffed or reduced fat are good)
1/2 stick of butter, melted
1 box of ice cream (low fat, slightly thawed)
1 jar of hot fudge (warmed up)*
1 container of cool whip (sugar free works great)


Directions:
Crumble/crush all of the Oreos. Mix 3/4 of your Oreos with the melted butter (save the other 1/4 of Oreos for topping). Then spread the buttered Oreos on the bottom of the pan. Unfold the sides of the ice cream box so you can slice the ice cream, covering the Oreos with ice cream completely (or if your ice cream is too soft to cut, then just plop it on and spread the ice cream over the Oreos, covering completely). Next, take your warm hot fudge and spread all over the ice cream. Spread the cool whip on top of the fudge, and finally, sprinkle the top with the leftover Oreo crumbles. 
Cover with foil (or a lid that won't touch the topping) and freeze for at least 2 hours to get the ice cream solid again. If you keep it in the freezer longer than that, take out of freezer 15 minutes before serving so you can cut into it nicely. 


* a twist: if you really like peanut butter, put a layer of peanut butter on top of the ice cream, underneath the hot fudge... yum!

Country Style French Toast

Jen, Amy, and I made this Country Style French Toast (inspired by Kimmie's Coffee Cup) the last morning we were at home. Follow these simple steps, and you'll be in for a mighty fine breakfast!

mix oats, 1/2 stick of melted butter, and crushed pecans

Dip your bread in your normal french toast egg mixture. Then, spread a spoonful of the oat/pecan mix on top of bread.

You can put the oat/pecans on both sides if you wish. Note: this french toast may take longer to toast, but it is so worth it! Serve right away with butter and syrup for on top :)

Cake Pops by Jen, Amy, & Anna

1. Plug in your babycakes cake pop maker.
2. Make batter:
Chocolate Cake:
3/4 c. flour
1/2 c. sugar
3 Tbsp. cocoa
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. buttermilk
3 Tbsp. vegetable oil
1 egg
1/2 tsp. vanilla
1/4 c. freshly brewed coffee

Directions: Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add buttermilk, veg oil, egg, and vanilla. With an electric mixer, mix until smooth. Add coffee and continue mix until evenly incorporated into mixture. Fill each cake pop spot with 1 Tbsp. of batter. Bake 4-5 minutes, until a toothpick comes out clean. Allow to cool. Then, freeze for 15 minutes before dipping (see below).

Vanilla Cake:
1-1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. milk

Combine flour, baking powder, and salt. Set aside. In another bowl, beat together butter & sugar until light and creamy; beat in eggs and vanilla. Alternately, blend in flour mix and milk into butter mix, beginning and ending with the flour mix. Fill each cake pop pot with 1 Tbsp. of batter. Bake 4-5 minutes, until a toothpick comes out clean. Allow to cool. Then, freeze for 15 minutes before dipping (see below).

3. Make the cake pop chocolate coating.

Peanut Butter & Chocolate:
1. buy Wilton's Chocolate and Peanut Butter Candy Melts (from Michael's)... melt them in the microwave and then mix them together or use them as two separate cake toppings (do not over melt... that would be bad news bears!)
2. buy candy sticks (from Michael's)
3. first, dip the stick (about 1/2 in) into the chocolate, then place stick inside cake (that looks like a donut hole right now) and fully dunk the cake into the chocolate. Let it drip... you don't want it too heavy, or the cake will slide down the stick :)
4. Immediately, decorate with sprinkles, mini M&M's, graham crackers, or almonds.
5. Place into styrofoam.
6. When completely finished with the batch, place them in the freezer for 5 minutes.
Store them in a cool place until serving.

If you don't have a Cake Pop Maker, then follow this recipe for making your own cake pops or, buy one here!

Fresh Lemonade (Splenda Style)

presentation by Amy :)

INGREDIENTS:

• 5 cups water
• 1 (or 1-1/2) cup(s) fresh lemon juice
• 1 cup Splenda (or a no Calorie Sweetener), Granulated
• Ice cubes for serving
• Fresh mint sprigs or strawberries* and lemon slices for garnish (optional)
• *freeze the strawberries to help chill the lemonade
• 
  

• DIRECTIONS:

  1. Stir water, lemon juice, and Splenda in a large pitcher until the Splenda Sweetener dissolves.
  2. Serve over ice, garnished with mint or strawberries and lemon, if desired.

Strawberry Spinach Salad

This salad is a favorite of ours, especially when we have fresh strawberries from the stand...

Ingredients:

• 3/4 cup white sugar (I use Splenda instead)
• 3 tablespoons sesame seeds
• 3/4 teaspoon sesame oil
• 1 tablespoon and 1-1/2 teaspoons poppy seeds
• 2-1/4 teaspoons dried minced onion
• 1/4 teaspoon paprika
• 3/4 cup vegetable oil
• 3/4 cup balsamic vinegar
• 3 bunches fresh spinach - chopped, washed and dried
• 3 cups strawberries, halved

In a blender, mix together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve. (enough dressing for 6 servings)