Apple Braid

Apple Braid

For the Apple Filling:

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread:
(note: before you panic about making bread, I have done this recipe using Pillsbury Crescent Roll Dough that I simply roll out & pinch the seams closed and then proceed with the slicing - so if you don't want to make bread dough - try this shortcut!)
 
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze: 

1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

as seen on and copied from facebook :)


http://tinajo.origamiowl.com/

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.


as seen on and copied from facebook :)

Blueberry Biscuits ~~Southern Mama~~

Blueberry Biscuits

~~Southern Mama~~

Biscuits:
2 Cups Flour

1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)
Glaze:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice
Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

as seen on and copied from facebook :)

Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls

 

Start off by adding 1/2 cup milk and 1/2 cup cream to a large pot.

Add 1/2 cup sugar.

Then throw in 1/2 cup of oil.

Scald the mixture (bring it to an almost-boil), then turn off the heat and let cool for about 45 minutes. So it is still warm, but not hot.

Add one packet of active dry yeast.

Toss in 4 cups of flour, and give it a good mix with a wooden spoon. Keep mixing till a dough forms.

Cover with a clean towel and let it rise for about an hour.

After that hour add another 1/2 cup of flour, some salt, baking powder, and baking soda.

Get in there with your hands and incorporate it into the dough. Turn it out onto a generously floured surface.

Using a rolling pin, roll out the dough into a rectangle.
Try and make it as even as possible.
Brush with melted butter.
Give it a generous helping of sugar, cinnamon, cake mix, and sprinkles.
{for the cake mix just use a yellow cake mix}
Roll the dough into a tube. Cut the dough into 1-2 inch pieces. Brush two 9 inch round cake pans with butter.
Place the cinnamon rolls in the pan and let them rise for about 30 minutes. Then bake.
See, wasn’t it worth all the time?
These cinnamon rolls are outstanding, with just the right amount of cake batter taste.
 

 



Cake Batter Cinnamon Rolls
recipe adapted from How Sweet It Is

Ingredients:
1/2 cup milk
1/2 cup cream
1/2 cup sugar
1/2 cup oil
1 packet active dry yeast
4 1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 stick butter-melted
Sugar
Cinnamon
3/4 cup yellow cake mix
Sprinkles

Icing Ingredients:
1 cup powdered sugar
1/4 cup cream or milk
1/2 tsp vanilla
more sprinkles…

Directions:
In a large pot combine milk, cream, 1/2 cup sugar, and 1/2 cup oil. Heat on high until just about to boil and then turn off heat. Let the mixture cool to warm (about 45 minutes to an hour).
Add the packet of yeast and let it sit for a few minutes. Then add 4 cups of flour and stir with a wooden spoon till a dough forms.
Cover with a clean towel and let rise for an hour.
After an hour add the remaining 1/2 cup flour, salt, baking powder, and baking soda.
Use your hands to incorporate into the dough, and turn it out onto a floured surface.
Roll the dough out into a rectangle shape. Brush with melted butter and generously apply cinnamon and sugar. Then sprinkle on the 3/4 cup of cake mix, and sprinkles. Roll the dough into a tube and cut into 1 to 2 inch pieces and place into two round 9 inch cake pans that are greased. Let rise for another 30 minutes. Bake at 400 degrees for 13-15 minutes.

For the icing combine the powdered sugar, milk/cream, and vanilla and stir till smooth. Pour over warm cinnamon rolls and sprinkle with sprinkles!

Enjoy!!


as seen on and copied from facebook :)

ALTERNATIVE to ICING

ALTERNATIVE to ICING

When you must have frosting but want a better alternative! 

Great icing!!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.

Whisk until it begins to thicken.

Then fold in 1 - 8 oz container of Cool Whip.

A great frosting ....spread on cakes and pipe onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

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~HEALTHIER ALTERNATIVE FOR ICING~

When you must have frosting but want a better alternative!

Mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.

Then fold in one 8 oz container of Cool Whip.

Another healthier option-- choose sugar free pudding and almond milk as well as reduced fat or Cool Whip Free- would make a great fruit dip!!!

***But to make it even healthier...instead of using cool whip, make your own whipped cream--Use 1-1/2 cups of heavy cream, 1 tsp of vanilla, add a lil stevia, or honey (or sweetener of your choice) mix with a hand or stand mixer until soft peaks form, then fold in with the vanilla pudding... I use that mixture even by itself, without the vanilla pudding to frost cakes, cupcakes, etc. it is light & not rich and full of sugar like regular store bought or buttercream icings. Enjoy!!! 

originally posted on facebook ☺