Butterscotch Scones

from Lorna Turley

#1 - Combine in a bowl:

1 c. flour

1/4 c. sugar

1/2 c. splenda

4 tsp. baking powder

1/4 tsp. salt

1/2 c. chopped butterscotch chips

#2 - Cut together - then add to the other ingredients in your bowl (I use a food processor):

6 Tlbs. Smart Balance (The kind for baking) OR  6 Tlbs. Butter  OR 3 Tlbs. of each

3/4 c. flour

#3 Whirl in empty food processor, then add to everything else and stir until it is just barely mixed:

1/3 c. cream (I use canned milk)

1 egg

1 tsp. rum flavoring

#4 - Roll out onto parchment paper and cut into 8 equal triangles. 

#5 - Sprinkle with turbinado sugar and toffee crumbles.  If you can't find the Pampered Chef kind, I've used a diced toffee candybar and it is delicious too.

#6 - Bake on lightly greased pan (or parchment paper lined pan) at 375' for 15-18 minutes. 

#7 - When they are cool, you can drizzle glaze for an added garnish. (1 tsp. rum flavor, 1/2 c. powdered sugar and a few drops of hot water.

#8 - If we are going to eat our scones later, I don't let them brown quite as much so we can heat them in our toaster oven and enjoy a warm scone.

Gingerbread Scones

from Lorna Turley

#1 Combine in a bowl:

1 c. flour

1/4 c. sugar

1/2 c. splenda

4 tsp. baking powder

1/4 tsp. salt

1 tsp. ginger

1/2 tsp. nutmeg

#2 - Cut together - then add to the other ingredients in your bowl (I use a food processor):

6 Tlbs. Smart Balance (The kind for baking) OR  6 Tlbs. Butter  OR 3 Tlbs. of each

3/4 c. flour

#3 Whirl in empty food processor, then add to everythinhg else and stir until it is just barely mixed:

1/3 c. cream (I use canned milk)

1 egg

1 tsp. almond flavoring

1 tsp. butter flavoring  (It is a yellow liquid by the vanilla at Walmart and sells for $3 to make the scones taste extra buttery without adding more fat.)

#4 - Roll out onto parchment paper and cut into 8 equal triangles. 

#5 - Sprinkle with turbinado sugar and sliced almonds..

#6 - Bake on lightly greased pan (or parchment paper lined pan) at 375' for 15-18 minutes. 

#7 - When they are cool, you can drizzle an almond glaze if you want.  (1 tsp. almond flavoring, 1/2 c. powdered sugar and a few drops of hot water.

#8 - If we are going to eat our scones later, I don't let them brown quite as much so we can heat them in our toaster oven and enjoy a warm scone.

Coconut Bread

from Maureen Rane

4 beaten eggs
2 cups sugar
1 cup oil
2 tsp coconut extract
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional (I've never had this with nuts)

Combine eggs and sugar. Add oil and coconut extract. Sift dry ingredients alternately with buttermilk. Add coconut and nuts. Divide batter evenly between three loaf pans. Bake at 325 F for 50-60 minutes. Insert a toothpick in center of loaf to check for doneness.

Glaze:
1/2 cup sugar
1/4 cup water
1 tsp butter

Boil for 5 minutes. Spoon mixture over cake immediately after removing cake from oven. Cool in pan for 20 minutes and then remove from pans to cool completely on a wire rack.

Helpful hint.  If you don’t have buttermilk, you can make it.  J

Buttermilk Substitute Number One
By adding acid in the form of either one tablespoon of vinegar or lemon juice to a cup of milk, you can create buttermilk. Unfortunately, the rich tang that is found in true authentic buttermilk will not be present. Vinegar works best, but lemon juice will work in a pinch, so never discount it.
Buttermilk Substitute Number Two
Use the same amount of plain yogurt that you would need of buttermilk. Again, the tang found in buttermilk will not be present, but since yogurt is also rich the recipe will not suffer. Of course, you'd never want to use flavored yogurt or yogurt with fruit, as that would change the entire recipe.
Buttermilk Substitute Number Three
Make a mixture of half plain yogurt and half whole milk. Sounds easy enough, doesn't it? And it will work, too. But, as noted above, buttermilk has a tang that is not easy to duplicate. You may want to add one half teaspoon of vinegar or lemon juice to this mixture as well.
Buttermilk Substitute Number Four
Milk. That's right, plain milk. Buttermilk is simply the liquid that is removed in the butter making process. Buttermilk is actually low in fat, which most people don't expect.
To thicken the milk and make it slightly sour, add one and three fourths teaspoons of cream of tartar to an eight-ounce cup of regular milk.

Monkey Bread

I sprayed my Bundt pan with cooking spray.  

Put 18 of the Rhodes frozen dinner rolls in the bottom of the Bundt pan.  (Rhodes dough cannot be found at Publix, just the Super Walmart and sometimes the Super Target.   I prefer Rhodes to the brand that Publix sells).

Sprinkle ½ of a box of Butterscotch Pudding Powder on top of the rolls (not the instant type, buy the cook and serve type of pudding.  I seem to remember that I couldn’t find that at Publix either, I know I found it at the Super Walmart).

Melt a cube of butter and mix in ½ cup brown sugar and 1 tsp cinnamon.

Pour the butter mixture over the rolls.

Cover the Bundt pan with a clean towel and let defrost/raise.   Because the dough is frozen it takes a while.  If you want these for breakfast, than mix it up the night before - right as you are going to bed.  Pop it in the oven right when you wake up.   If you want it to dinner then I would put it together mid morning, like 10:00 to 11:00.

Bake at 350 for 30 minutes.   When you take it out of the oven, flip the Bundt pan over onto a tray and leave it there.  After it cools for 5-10 minutes, remove the Bundt pan.

You can also make your own bread dough and use that, but the Rhodes dough is so easy and good, I usually just use that.

PUMPKIN BREAD

from Shannon Farr

PUMPKIN BREAD

3 and 1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 cups white sugar

1 cup canola oil

4 eggs, beaten

2 cups solid pack pumpkin puree

2/3 cups water

Preheat oven to 350.    Grease 2 loaf pans

In a medium bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves

In a large bowl with an electric mixer, blend sugar, oil and eggs.  Stir in pumpkin. 

Slowly blend flour mixture into pumpkin mixture, adding water incrementally.

Pour the batter into the 2 prepared loaf pans.

Bake in preheated oven (350) for 90 minutes.  Let cool for 10 minutes before removing from pans.

Cinnamon Rolls

from Julie Workman

DOUGH:

1/2 c. warm water
2 envs. yeast
2 tbsp. sugar
(1) 3.4 oz box instant Vanilla pudding mix. Cold milk to mix with pudding (for Jell-O brand, this is 2 cups)
1/2 c. butter, melted
2 eggs
1 tsp. salt
6 c. flour

FILLING:
1 c. butter, softened
2 c. packed brown sugar
4 tsp. cinnamon
raisins (optional, and you use as much as you want)
finally chopped pecans (optional, and you use as much as you want)

ICING:
(1) 8 oz. cream cheese, softened
1/2 c. butter
1 tsp. vanilla extract
3 c. powdered sugar
1 tbsp. milk

In a bowl, combing water, yeast and sugar. Stir until dissovled, set aside. In a large bowl, prepare pudding mix according to package directions. Add butter, eggs and salt. Mix well. Add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 34 x 21 inches. Spread soft butter over surface. In a bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up tightly. With knife, put a notch every 2 in. Cut at notches with sharp knife. Place on lightly greased cookie sheet, 2 in. apart. With your hand, press down lightly on each roll. Cover and let rise until double in size. Bake at 350 for 20-25 mins. Remove when rolls start to turn golder. DO NOT OVERBAKE. Combine cream cheese frosting ingredients until smooth. Frost warm rolls with frosting. Makes about 20 VERY large rolls.

**I added about 1 tsp. of ground ginger to the brown sugar mixture.

My cinnamon rolls turned golden at 15 mins. One cookie sheet held 6 rolls, these rolls are HUGE! You may want to cut the dough in half, the rolls may be a lot smaller.

Okay, that's it...hope you like them!!

Cinnamon Rolls - My Mom's recipe

Mix and dissolve:

1/2 cup sugar

3/4 cup shortening

2 tsp salt

2 C. boiling water

Let cool and add:

4 well-beaten eggs

Combine in another bowl:

6 cups flour

2 TBS yeast

Add one cup of flour mixture to liquids at a time.  Beat after each addition until dough pulls away from sides.  (with my altitude, I have to add a little bit more)  Leave in bowl, cover and let rise 1 hour.

Punch down and knead just a little and let rest for 10-15 minutes.

Roll into a large rectangle.  Spread melted butter (around 1/2 cube) and cinnamon mix on dough. You can also add chopped nuts, chocolate chips.... at this point.   Starting with one long end, roll carefully and pinch the other end into the roll, when you get there, to seal the edge.

Cut and place on greased pan.   bake 375 for 15 -20 minutes.  Remove from pan and drizzle glaze on top, or spread cream cheese icing over hot rolls.

Cinnamon Mix:   (this is a little too much sugar  for us, so I cut it down a little.)

1 cup white sugar

1 and 1/2 TBS cinnamon

1/2 cup brown sugar

PS... you can make these big or small, depending on how big you cut them.  If you roll the dough out thin, you have more layers of cinnamon sugar in the cinnamon roll.