Vanilla Pudding Cinnamon Rolls

I have had a favorite cinnamon roll recipe for years, but I tried this one recently and the rolls were so soft and delicious I will probably be using this recipe from now on!

ROLLS:

1/2 cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 ounce package instant vanilla pudding (see note)
1/2 cup (8 tablespoons) butter, melted
2 large eggs
1 teaspoon salt
6 to 7 cups all-purpose flour

FILLING:

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

FROSTING:

8 ounces cream cheese
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

DIRECTIONS:

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.


Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).


https://www.melskitchencafe.com/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/ *The first time I made them I doubled the batch.  It made 3 cookie sheets and one 9x13 pan of cinnamon rolls.  A single batch is probably sufficient most of the time!

Morning Glory Muffins

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots (3-4 medium carrots, peeled before shredding)
• 1/2 cup chopped walnuts
• 3/4 cup flaked coconut (sweetened or unsweetened)
• 3/4 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
• 1/4 cup flax seed (optional)
• 3 eggs
• 1 cup vegetable oil (or 3/4 cup coconut oil, melted)
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line 18 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, chopped walnuts, coconut, shredded apple and flax seed. Mix until well blended.
3. In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
4. Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
5. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Adapted from http://www.afamilyfeast.com/morning-glory-muffins/

*I substituted 1 cup coconut oil.  The were pretty greasy when they came out of the oven, maybe decrease the oil next time? 

*Next time substitute some of the sugar:

• For every 1 cup of sugar, substitute 1/2 to 2/3 cup of honey
• Reduce the liquids- for every 1 cup of honey subtract 1/4 cup of other liquids
• Add baking soda - 1/4 tsp to every cup of honey.
• Try reducing oven temp by 25 degrees.

Whole Wheat Waffles

1. 1 1/2 cups 100% whole wheat flour
2. 1/4 cup wheat germ (Optional - or just use another 1/4 cup of wheat)
3. 2 tablespoons ground flaxseed meal (optional)
4. 2 teaspoons baking powder
5. 2 tablespoons sugar
6. 1/2 teaspoon salt
7. 
   
8. Whisk together in large mixing bowl. 
9. 
   
10. 1 1/2 cups nonfat milk
11. 1/3 cup canola oil
12. 1 egg
13. 1 teaspoon vanilla
14. 
    
15. Mix together in a separate bowl and whisk until combined. 
16. Add wet ingredients to dry and whisk until just mixed together, (it's okay to have some lumps) don't over-mix.
17. 
    
18. Ladle into an electric waffle iron and cook according to your waffle-maker's instructions until golden brown. Serve warm with desired toppings.

http://ourbestbites.com/2013/01/healthy-whole-grain-waffles-3-ways/

Blueberry Muffins

1 3/4 c. all-purpose flour

2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

Streusel topping: Combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Whole Wheat Blender Pancakes

Whole Wheat Blender Pancakes
YIELD: MAKES ABOUT 12 PANCAKES

INGREDIENTS

1 cup wheat berries/kernels
1 cup buttermilk
1/2 cup milk
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
5 tablespoons butter, melted
3/4 teaspoon salt
DIRECTIONS

Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.

http://www.melskitchencafe.com/2012/11/whole-wheat-blender-pancakes-my-new-favorite-breakfast.html

Morning Banana Smoothie

2   whole Bananas (best with brown flecks on peel)

2   cups Ice

1/3   cup Yogurt - preferably Greek yogurt flavored with honey

1/2   cup Cooked oatmeal

1/3   cup Almonds

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

http://www.chiquitabananas.com/Banana-Recipes/Banana-Oatmeal-Smoothie-recipe.aspx

Family Favorite Smoothie

3 C. Water

2-3 scoops orange juice concentrate

2 Tbsp honey or sugar

1 fresh banana
1 small vanilla yogurt

3 cups or so of frozen fruit

Blend all in blender

Our favorite fruit combination is strawberries, peaches and a little bit of mixed fruit.

Basic Muffins

3 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

10 T. butter, soften

1 cup minus 1 T. sugar

2 large eggs

1 1/2 cups plain low‑fat yogurt

Cream butter and sugar. Add eggs. Combine dry ingredients. Alternating add dry ingredients and yogurt. Then you can add any kind of berries, nuts etc. Bake @375 25‑30 minutes.

*I usually use this recipe for Blueberry muffins (1 cup blueberries)

Banana Muffins

Recipe Ingredients

1 ¾ C. Flour

1/3 C. Sugar

2 tsp Baking Powder

¼ tsp salt

½ C. chopped Nuts      (opt)

1 Beaten Egg

½ C Milk

¼ C Cooking Oil

¾ C. Mashed Banana

Grease 12 muffin cups.  In med. Mixing bowl combine flour and dry ingredients.  Make a well in center of dry mixture.  In another mixing bowl mix wet ingredients.  Add all at once to dry mix.  Stir just until moistened.  Spoon into muffin cups. 

Bake @ 400 for 20 minutes (less for dark pan).  

*These DON’T work well with muffin liners.

Frittata

1 Tbsp butter
2-3 cups filling ingredients*
8 eggs
1/4 cup cream, half n' half, or milk
1 cup shredded cheese
salt and pepper to taste

Over medium heat, saute vegetables or other filling ingredients until tender.

Beat together eggs and cream or milk; stir in half the cheese; pour over filling ingredients.  Cook according to one of the methods below.

Bake: Use a 10-inch non-stick oven proof skillet, cake pan, pi plate or cast iron pan.  Preheat oven to 375 degrees; spray pan with non-stick spray; pour frittata ingredients into prepared pan, top with remaining cheese.  Bake 15-20 minutes or until center is set and frittata is puffy.

*Filling ingredients: peppers, mushrooms. onions, spinach, squash, etc.

Crepes

2 eggs
2 Tbsp Oil
3 Tbsp sugar (unless making savory crepes)
1 C flour
1-1/3 C milk
Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Favorite fillings:
Butter & Cinnamon and Sugar
Yogurt and Fruit
Butter & Jam
Nutella and bananas or strawberries

Pancake Mix

 PANCAKE MIX

(makes 4 recipes)

8 C. flour
6 T. + 2 t. baking powder
4 t. salt
1/2 C. dry egg powder
2/3 C. sugar
1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder

Mix dry ingredients together WELL (and make sure your baking powder is still good!) and store in an air tight container.

MAKING PANCAKES FROM THE MIX

2 3/4 C. pancake mix
2 1/4 C. water
1/3 C. oil 

.

Buttermilk Waffles

Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups 

of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Pull Aparts

20 Rhodes Rolls - frozen
1/2 pkg butterscotch pudding
1/2 cup butter
1 tsp cinnamon
1/2 cup brown sugar
Spray bundt pan with non-stick spray.  Place rolls in bundt pan.  Melt butter and brown sugar together and pour over rolls.  Sprinkle pudding mix and cinnamon over rolls.  Cover with a towl and let stand overnight.  (8 hours).  Bake at 350 for 30 minutes or til golden brown.  Bake w/foil on until last 8-10 minutes; then remove)  Flip onto plate, frost while warm to drip down sides.

Frosting:
4 oz. cream cheese
1/4 cup soft butter
1 -1/2 cup powdered sugar
1/2 tsp vanilla
1 T or so of Milk

Combine and Mix

Rich Buttermilk Waffles

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

http://smittenkitchen.com/2007/03/again-with-the-pining/

Buttermilk Syrup

This is Jeff's favorite syrup recipe. We love this over French Toast, but it's also great over anything that you usually put syrup on.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp Karo syrup
2 tsp vanilla
1 tsp baking soda

Bring the butter, sugar, buttermilk and Karo syrup to a boil in a large pan. Remove from heat and stir.

Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.  Serve while hot.

For a printable version click here