Cinnamon Roll Recipe

In large pot add:
1 quart whole milk (4 cups)
1 cup vegetable oil
1 cup sugar

Clip a candy thermometer to pan and into milk mixture. Turn on medium heat and stir frequently. You want the temp to be between 105 and 115 degrees. Turn off heat when liquid is between this range and sprinkle 2 packages fast rising active dry yeast over the top of the mixture. Let it set a couple of minutes and then whisk the yeast to mix it into the liquid.

Add 8 cups plain bread flour. Work flour into liquid using a wooden spoon. Keep dough in pot and place in a warm (80degrees) place. I like to turn on my warming drawer for a couple of min’s and then turn it off when I place the dough in there. It also works well to put dough in an oven with the light on.

Let dough rise until doubles in size. This may take about an hour. I have also left this dough covered overnight and it was ready to roll out the next morning.

Then add 1 more cup flour to the dough along with 1 Tablespoon salt, 2 heaping teaspoons of baking powder, and 1 teaspoon baking soda. Work all this into the dough. Turn onto floured surface and knead for a couple of minutes. Instead of forming a ball with the dough, form a rectangular loaf. Begin rolling dough into a rectangle that is about 10" wide and about 3 feet long and around 1/4 inch thick.

Cover rolled dough with soft butter – I use around 1 1/2- 2 sticks. Cover with brown sugar (2 cups) and generously sprinkle with cinnamon.

Begin on the longer edge away from you and start rolling the dough towards yourself until you have completely rolled the dough into a log.

Use any remaining melted butter to bush your pans. I use 4 disposable 10" aluminum pans. This way you can cover and give as gifts during the holidays. Otherwise you are going to need at least 2, 9x13 pans for all this dough! Maybe more pans.

Cut dough into 1" thick slices using a serrated bread knife.

I like to sprinkle chopped pecans on top of some rolls and let them get toasty in the oven. You could also sprinkle the pecans on the sugar/cinnamon before you roll up the dough.

Continue cutting and placing sliced rolls into pans.

Put in center rack of preheated 350 degree oven. I cook mine about 20 minutes. You don't want to get them too brown, but they need to cook long enough to be done in the middle.

While rolls are cooking:

Pour a 2 pound back of powdered sugar in large bowl.
Cream in 1 stick soft butter
Add 1/4 cup milk or cream
Add 1/2 cup strong coffee
Add 1 t maple flavor
Add 1 t vanilla

Beat with mixer until smooth.

Pour over rolls while right from oven.

Variation:

Use 3/4 cup Orange Juice in place of milk and coffee

Use almond flavor instead of maple.

Bacon Spinach Quiche

1 tube crescent roll dough
1/2 c cooked spinach
3 strips crumbled cooked bacon
1/2 cup Canadian bacon
1 cup shredded Monterey Jack Cheese
1 cup shredded Mozzarella Cheese

2 beaten eggs
3/4 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

2 Tablespoons grated Parmesan Cheese
2 Tablespoons melted butter

Press 1 tube crescent roll dough into 9” deep dish pie plate. Flute edges if desired.

Add spinach, crumbled bacon, Canadian bacon, Monterey Jack Cheese, and Mozzarella Cheese into unbaked crust.

In a medium bowl, beat eggs then add cream, salt, and cayenne pepper. Pour over cheeses, bacons, and spinach. Sprinkle Parmesan cheese on top of quiche. Drizzle melted butter over top. Bake at 375 degrees for 35-45 minutes. Makes 6-8 servings.

Mom's Breakfast Croissants

In large bowl cream:
2 sticks soft butter (no substitutes)
1 12 oz carton Ricotta cheese

Then add:
2 cups plain bread flour
1/2 teaspoon salt

Work flour into butter, cheese mixture with a hand mixer. Divide dough into 2 equal portions, forming 2 balls. Place each ball on separate 12x12 pieces of floured wax paper. Completely cover each ball with wax paper and chill in fridge overnight or for 3-4 hours. On floured surface, place 1 ball of dough. Roll into a 12-14 inch circle. With pizza cutter, cut dough into equal size wedges. Start by making a half cut, then fourth cuts until you have 12 equal pie shaped wedges. Starting on wide end of wedge, begin rolling up the wedge towards the point. Place on ungreased stoneware baking dish, or cookie sheet. Repeat with other ball of dough. Bake 350 degrees for 30-40 minutes or until croissants are golden brown. Ice will HOT. Best served warm.

Icing:
2 cups powdered sugar
1/2 stick softened butter
1/2 teaspoon vanilla
2-3 Tablespoons milk.
Mix until smooth

Variation:
Use almond flavor instead of vanilla and orange juice instead of milk.

Another variation:
Use maple flavoring instead of vanilla and strong coffee instead of milk.

Strawberry Poppy Seed Salad

Dressing:
Mix in large bowl until well blended:
1 cup marshmallow cream
12 oz strawberry yogurt
1 cup (8 oz) sour cream
1/2 cup mayonnaise

Add:
1/2 cup red wine vinegar
1 Tablespoon Poppy Seeds
Blend with mixer until smooth and set aside.

In large serving bowl add:
16 oz fresh strawberries, washed, capped, and quartered
1 apple cored and diced with peeling
1 cup halved red grapes
1 cup fresh blueberries (optional)
1 cup chopped walnuts

Pour dressing over fresh fruit and nuts prior to serving. Dressing can be made ahead and stored in refrigerator until salad is ready to serve.