Cinnabun Rolls

make these the night before!



1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them).

Crepes

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if 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.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit, yougurt) filling. Top sweet crepes with with strawberry sauce, buttermilk syrup, hot fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.

Makes 12-14 8″ crepes

Recipe by Our Best Bites

hearty breakfast smoothie

Starting with a good blender is a must to making this smoothie!
Ingredients:
Blend until fairly smooth:
1 cup cold water
6 ice cubes
1/2 cup raw almonds
Add and blend well:
2 good sized handfuls of spinach
1 banana
1 apple, washed with the core removed and sliced, skin left on
2 heaping tablespoons honey
1 large carrot, rinsed, no need to peel
Add and blend well:
1/2 cup whole rolled oats (we like Bobs Red Mill but any will do:)
Make sure it's all blended well and then enjoy! If you are making this for yourself, it will easily cover 2-3 morning breakfasts! Just store the leftovers in a sealable container in the fridge!

coco-maca nut french toast

1 loaf unsliced bread (from Great Harvest)
2 large eggs
1 cup milk
1 can light coconut milk
¼ cup sugar
1 teaspoon ground cinnamon
1 to 2 teaspoons coconut extract

Toppings:
powdered sugar
sliced bananas
toasted coconut flakes
macadamia nuts
coconut or maple syrup
cool whip or whip cream

Shave the heels off the ends of the bread then cut into 8 large slices.
Combine eggs, milks, and spices in a large bowl. Soak bread in egg mixture. Melt a little butter in a large fry pan or griddle. Brown each side of the bread then place on a cookie sheet. When all the pieces are done, place the cookie sheet in the oven and bake at 350° for 15 minutes.
Serve with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut or maple syrup, and whip cream.

Magelby's buttermilk syrup

1 cube butter
1/2c. buttermilk
1 c. sugar
1 T. karo syrup

Bring these to a boil, but be careful not to let it burn. And then add

1/2t. baking soda
1/2t. vanilla

Make sure to cook this in a big enough pot because once you add the baking soda it boils up really big. Serve immediatly

Buttermilk Pancakes

4c. buttermilk
2c. flour
2 eggs
2t. baking soda
1t. salt

Mix all together and cook on a heated griddle

Pumpkin Belgian Waffles

We woke up this morning wanting something pumpkin-y.. so we created these! They turned out better than we had hoped! These are SUPER easy to make and VERY delicious! We will definitely be making these again soon.

3 c. Krusteaz Belgian Waffle mix
2 eggs
1/3 c. oil
1 c. water
2/3 c. canned pumpkin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. brown sugar

Toppings:
butter
maple syrup
whipped cream
chopped pecans

Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth. Pour batter onto waffle iron and cook until golden brown (or to desired doneness). Top with butter, syrup, whipped cream, and/or pecans.

recipe courtesy favoritefamilyrecipiesdotcom