1. A Cookbook for ALL SEASONS A Cookbook for ALL SEASONS
2. Lori Yates is a Detroit-area recipe developer and food
photographer. She is the author of Foxes Love Lemons, where she
posts special yet simple original recipes, tips from her culinary
school adventures, and restaurant reviews. Her mission is to
encourage people to enjoy the act of cooking at home. Chelsea Lords
is the author of the food blog Chelsea's Messy Apron, where she
shares a wide variety of recipes including family-friendly and easy
meals, lots of baked goods and desserts, and plenty of healthy
eats. She received her BA in Exercise Science focusing on nutrition
and exercise. She loves spending time with her family and getting
giggles out of her little baby boy. Some other hobbies include
running, yoga, and reading. Julie Evink is the author of Julies
Eats & Treats. She is married to her wonderful hubby and taste
tester Jason, who evens chips in and helps with dishes once in a
while! They have one toddler and another baby on the way. Julie
focuses on providing easy, home cooked meals for the busy mother or
father with everyday ingredients! She loves spending time with her
family, reading, playing volleyball and of course hanging out with
her girlfriends! Joanne Bruno is a vegetable and cupcake-loving
MD/PhD student living in NYC. Shes also the writer, photographer,
and eater behind Eats Well With Othersa vegetarian food blog, where
meals are always served with a bit of laughter on the side. Joanne
has a penchant for hyperbole and a (not so) secret love for trashy
reality television. When Joanne isnt in the kitchen, she can often
be found running in Central Park or hanging out with her fianc in
their Upper East Side apartment. Zainab Storms is a newlywed,
neuroscience student, self-taught baker, and food blogger. She
loves shoesespecially Manolo Blahnik heelsand lives in Central New
York where she enjoys baking, cooking, window shopping and long
walks at the park that were meant to be runs. She shares her
passion for baking and everything sweet over on her blog, Blahnik
Baker. About the Become A Better Baker Blog Ambassadors About the
Become A Better Baker Fall Blog Ambassadors
3. FALL Recipes September Quick Beer Bread Apple Cider Donuts
Bacon Cinnamon Rolls Apple Pie Coffee Cake Breakfast Pizza October
Creepy Mini Pizzas Spooky Marshmallows Salted Caramel Apples
Scotcheroo Spiders Monster Cookies November Spiced Sweet Potato
Rolls with Bourbon Honey Butter Traditional Southern Cornbread
Dressing Chocolate Pecan Pie Easy Cloverleaf Dinner Rolls Salted
Caramel Apple Cinnamon Rolls
4. September Breakfast Pizza Bacon Cinnamon Rolls
5. Quick Beer Bread Apple Cider Donuts Apple Pie Coffee
Cake
7. 2-1/4 to 2-3/4 cups all-purpose flour, divided 1-1/4 cups
rye flour 3/4 cup pumpkin ale 1/2 cup water 2 tablespoons honey 1
tablespoon butter, plus additional for greasing pan and brushing on
dough 2 envelopes Fleischmanns ActiveDry Yeast 2 teaspoons kosher
salt 1 teaspoon Spice Islands Caraway Seed 1/2 teaspoon Spice
Islands Garlic Powder 2 tablespoons pepitas (roasted pumpkin seeds)
Directions: 1. In medium bowl, stir together 1-1/2 cups of
all-purpose flour and rye flour. In small saucepan, heat beer,
water, honey and butter over medium-low heat until warm (100 to 110
degrees F). 2. In large bowl, whisk together warm beer mixture,
yeast, salt, caraway, garlic powder and 1-1/2 cups of flour mixture
until smooth. With wooden spoon, stir in remaining flour mixture
and enough additional all-purpose flour to make a soft dough. Knead
on a lightly floured surface 4 to 6 minutes or until smooth. 3.
Shape dough into ball; place in greased 8-inch round pan, turning
to grease top. Flatten dough to fit pan. Cover; let rise in a warm,
draft-free place about 45 minutes or until doubled in size.
Meanwhile, preheat oven to 375 degrees F. 4. Brush dough with
melted butter and sprinkle with pepitas; lightly press pepitas into
dough. Bake 25 to 30 minutes or until fully baked through. Remove
from pan; transfer to wire rack. Let cool 10 minutes before serving
warm, or cool completely. Ingredients: Nine months later, Im
learning how to raise my first-ever yeast bread baby. Read more
about this recipe on Lori Yates' blog FoxesLoveLemons.com. Original
photography by Lori Yates.
9. Donuts: 3-1/4 to 4 cups all-purpose flour 2 envelopes
Fleischmanns RapidRise Yeast 2 tablespoons white sugar 1 teaspoon
salt 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon
ground ginger, optional 1 cup + 2 tablespoons milk 1/4 cup butter 3
large egg yolks Optional: Mazola Corn Oil if frying instead of
baking Directions: For the donuts: 1. Combine 2 cups flour,
undissolved yeast, sugar, salt, cinnamon, nutmeg, and ginger in a
large mixer bowl. In a small bowl combine the milk and butter and
warm in the microwave to very warm (120 to 130F). Use a thermometer
if you have one! 2. Beat in the egg yolks to the flour mixture and
then add in the milk + butter mixture. Beat for 2 minutes at low
speed. Continue adding the remaining 1 and 1/2-2 cups of flour,
until a soft dough forms. 3. Knead on a lightly floured surface
until smooth and elastic (about 4 to 6 minutes). Cover and let rest
for 10 minutes. 4. Roll out dough on a lightly floured counter into
a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or
biscuit cutter, cut out as many rounds as possible. 5. Cut out
center with a 1-inch cookie cutter, the top of a spice container,
or poke a hole through the center with finger. Place doughnuts
about 2 to 3 inches apart on lightly greased or parchment lined
baking sheet. Re-roll and cut remaining dough. Cover doughnuts and
let rise for 45 minutes to 1 hour. 6. To bake: Preheat your oven to
375F, and bake the risen doughnuts for 8 to 10 minutes. 7. To fry:
Heat at least 2 inches of oil in a deep fryer or deep pan to 350F.
Fry 2 to 3 doughnuts at a time, turning occasionally until well
browned, about 2 to 3 minutes. Remove from oil and drain on paper
towels. 8. Cool and then transfer to wire rack. Drizzle with Apple
Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve
warm. Apple Cider Glaze 1. Boil the apple cider in a small saucepan
until reduced in half, about 7 to 10 minutes. Place powdered sugar
in medium bowl. Whisk in hot cider, vanilla, and corn syrup until
smooth. Ingredients: At the end of the day, all donuts are good!
These are just the best. Read more about this recipe on Chelsea
Lords blog chelseasmessyapron.com. Original photography by Chelsea
Lords. Apple Cider Glaze: 1 cup apple cider 2 cups powdered sugar 1
tablespoon Karo Light Corn Syrup 1 teaspoon vanilla extract
11. Rolls: 1/2 c. warm water (100 to 110F) 2 envelopes
Fleischmanns ActiveDry Yeast 1 1/2 c. milk 1/4 c. butter 1/2 c.
sugar 2 1/2 tsp. salt 3 eggs 6 to 6-3/4 cups all-purpose flour
Candied Bacon: 1 lb. bacon 1/2 c. brown sugar Filling 1 c. brown
sugar Directions: 1. Combine warm water and yeast in a small bowl;
set aside for 5 minutes to soften yeast. 2. Combine milk, butter,
sugar and salt; heat until warm (100 to 110F). Pour into large
mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3
minutes on medium speed until smooth. Gradually add enough
remaining flour to make a soft dough. 3. Knead dough in stand mixer
with dough hook or on a lightly floured surface for 8 to 10
minutes, until dough is smooth and elastic. Place dough in a
greased bowl, turning once to coat all sides. Cover and place in a
warm, draft free place and let rise about 45 to 60 minutes, until
doubled in bulk. 4. While dough is rising, prepare candied bacon.
Preheat oven to 325 degrees. Place bacon in a large bowl and coat
with brown sugar. Cover baking sheet with tinfoil. Place bacon
strips on pan. Bake at 325 degrees for 30 minutes or until bacon is
golden brown and crisp. Transfer bacon to plate lined with paper
towel to drain. Reserve 2 tablespoons bacon drippings in a small
bowl to cool. Crumble bacon when cool enough to handle. 5. Combine
brown sugar, spices and salt in a small bowl. Set aside. 6. Punch
dough down and turn out onto a lightly floured surface. Divide
dough in half; roll each half into a 12 x 9-inch rectangle. Brush
surface with butter or reserved bacon grease; sprinkle each
rectangle with an equal amount of brown sugar mixture and crumbled
bacon. Roll up dough, starting from the long side; press seams
together to seal. Cut each log into 9 equal slices. Place 9 rolls
each (cut side down) in a greased 13 x 9-inch pan. Cover and let
rise about 30 to 45 minutes in a warm, draft free place, until
doubled. 7. Bake in a preheated 350F oven for 18 to 20 minutes, or
until lightly browned (internal temperature of rolls should reach
190F). Let cool 10 minutes in pans; invert on large serving platter
or surface covered with parchment paper and frost. 8. To make
frosting, mix powdered sugar and syrup in a medium bowl. Stir in
enough milk to reach desired consistency. Ingredients: Did you know
that using floss to cut your cinnamon rolls is amazing?Read more
about this recipe on Julie Evinks blog julieseatsandtreats.com.
Original photography by Julie Evink. 2 tsp. Spice Islands Ground
Saigon Cinnamon 1/8 tsp. Spice Islands Ground Cloves 1/4 tsp. salt
1 lb. candied bacon 2 tsp. butter Frosting 3 c. powdered sugar 1/4
c. maple syrup 2 to 3 Tbsp. milk
12. Yield: 1-10 inch cake Prep Time: 2 hours Cook Time: 45
minutes Apple Pie Coffee Cake
13. For the dough: 1/2 cup milk 1/2 cup water 1/2 cup butter
1/4 cup sugar 1 egg 2 egg yolks 1 1/2 tsp. salt 2 tsp. Fleischmanns
ActiveDry Yeast 4 to 4 1/4 cups all purpose flour For the topping:
2-3 large Granny Smith apples, peeled, cored and cut into thin
slices 1 1/2 tsp. lemon juice Directions: 1. For the dough, heat
the milk, water and butter in a small saucepan until the butter
melts. Remove from heat and let cool until it reaches between 120F
and 130F. 2. In the bowl of a stand mixer fitted with the bread
hook attachment, combine the milk mixture, sugar, egg, egg yolks,
salt, yeast, and 2 cups of flour. Mix on low speed until combined,
about 2 minutes. Add enough of the remaining flour so that a soft
dough forms. Mix on medium-high speed for 5 minutes or knead by
hand for 6-8 minutes. Place in a greased 10-inch springform pan.
Spread the dough in the pan so that it reaches the edges. Cover
with plastic wrap and let rise in a warm, draft-free place for 1
1/2 hours. 3. Preheat oven to 350F. 4. For the topping, toss the
apple slices with lemon juice and lemon peel. In a separate, small
bowl, whisk together the sugar, nutmeg, cinnamon, and ginger. 5.
Drizzle the dough with the honey. Sprinkle with the graham cracker
crumbs. Arrange the apple slices on top of the coffee cake.
Sprinkle with sugar mixture. 6. Bake for 40-45 minutes, or until it
feels firm in the center. Allow to cool for 30 minutes. Remove from
springform pan and drizzle with the warm dulce de leche.
Ingredients: As if we really needed an excuse to eat apple pie for
breakfast. Read more about this recipe on Joanne Brunos blog
joanne-eatswellwithothers.com. Original photography by Joanne
Bruno. 1/2 tsp. lemon zest 1/2 cup sugar 1/4 tsp. Spice Islands
Ground Nutmeg 1/4 tsp. Spice Islands Ground Cinnamon 1/4 tsp. Spice
Islands Ground Ginger 1-2 tbsp. honey 1/4 cup graham cracker crumbs
1/2 cup dulce de leche, warmed
15. Crust: 1-3/4 to 2 cups all-purpose flour 1 envelope
Fleischmanns RapidRise Yeast 3/4 teaspoon salt 2/3 cup very warm
water (120 to 130F) 1 tablespoon olive oil Topping: 1 cup shredded
Cheddar cheese 4 ounces bacon cup red bell peppers, chopped 1/4 cup
chopped onion, caramelized in 1 teaspoon sugar Directions: 1. In a
large bowl, combine 1 cup flour, yeast and salt. Add warm water and
oil to the mixture and mix until blended. Gradually add the
remaining flour to the mixture to make a soft dough, The pizza
dough should form a slightly sticky ball. 2. On a well-floured
surface, knead dough until smooth and elastic, about 4 minutes.
Cover dough with a kitchen towel and let rise for 10 minutes. 3.
Meanwhile, assemble pizza toppings. In a medium pan set over medium
heat, cook bacon until crispy. Chop and set aside. Spray pan with
cooking spray. Saut onions until tender. Add 1 teaspoon sugar to
the onions and cook for an additional minute or two. 4. Preheat
oven to 400 degrees F and set rack to the lowest level. Grease a
pizza pan or baking sheet with olive oil. Using floured hands, pat
the dough gently into the prepared pizza pan OR roll out dough on a
well- floured surfaced into a 12-inch circle. Transfer dough to
greased pan. Form a rim by pinching edge of dough; prick surface
with a fork. 5. Bake crust for 8 minutes. Remove from oven and top
with cheese. Then add bacon, spinach, peppers and onions. Sprinkle
the whole pizza with salt and pepper. Crack the eggs on top of the
pizza and place again in oven. Bake for 10-15 minutes until eggs
are set and crust is browned. Ingredients: I am sure most of you
already know about breakfast pizzas, but this is my first time
discovering this genius idea. Read more about this recipe on Zainab
Storms blog blahnikbaker.com. Original photography by Zainab
Storms. 3 eggs 1/2 teaspoon Spice Islands Fine Grind Black Pepper
1/2 teaspoon salt
16. October Monster Cookies Spooky Marshmallows
17. Scotcheroo Spiders Salted Caramel Apples Creepy Mini
Pizzas
19. Crusts: 1 envelope Fleischmanns Pizza Crust Yeast OR
RapidRise Yeast 3-1/4 to 3-3/4 cups all-purpose flour, divided
1-1/2 tablespoons sugar 1-1/2 teaspoons salt 1-1/3 cups very warm
water (120 to 130 degrees F) (very warm to the touch) 1/3 cup
Mazola Vegetable Plus! Oil Nonstick cooking spray Toppings: 2 cups
pizza sauce 4 cups shredded mozzarella cheese Suggested toppings:
pepperoni, bell peppers, olives Directions: 1. Preheat oven to 425
degrees F. In large bowl, stir together yeast, 2 cups flour, sugar
and salt. Add water and oil; stir 1 minute or until well blended.
2. Gradually add enough remaining flour to form a soft dough (dough
should form a ball and still be slightly sticky). On floured
surface, knead dough 4 minutes or until smooth and elastic, adding
additional flour if necessary. Divide dough in 8 portions; place on
plate and cover with plastic wrap. (If using RapidRise Yeast, let
dough rise at this point for 10 minutes.) 3. Spray two rimmed
baking pans with cooking spray. On each pan, use floured hands to
pat 2 portions of dough into 8-inch circles. Transfer to oven and
bake 7 minutes or until crusts are just set and only lightly
browned on the bottoms. Transfer crusts to wire rack to cool.
Continue process with remaining 4 portions of dough. At this point,
crusts can be used immediately or wrapped and frozen up to 1 month.
4. When ready to bake, preheat oven to 475 degrees F. Spread each
crust with 1/4 cup pizza sauce and sprinkle with 1/2 cup cheese.
Use desired toppings to make Halloween designs. Place pizzas on
rimmed baking sheets and bake 6 to 8 minutes or until cheese is
melted and bottom of crusts are browned. Ingredients: It made my
house smell like a pizzeria (which is a good thing, in my opinion).
Read more about this recipe on Lori Yates' blog
FoxesLoveLemons.com. Original photography by Lori Yates.
21. Ingredients: Or just the best marshmallows, because we all
ate plenty of them plain! Read more about this recipe on Chelsea
Lords blog chelseasmessyapron.com. Original photography by Chelsea
Lords. 1 cup very cold water, separated Rounded 1/8 teaspoon salt 3
envelopes unflavored gelatin 1 and 1/2 cups white sugar 1 cup Karo
Light Corn Syrup 2 teaspoons Spice Islands Pure Vanilla Extract 1/3
cup powdered sugar 1/3 cup Corn Starch Nonstick cooking spray
Directions: 1. In the bowl of a stand mixer, combine 1/2 cup very
cold water with the salt and the unflavored gelatin. Stir and allow
to sit while you work on the next part. 2. Combine the remaining
water with the white sugar and the corn syrup in a medium saucepan
over medium heat. Bring the mixture to a boil stirring frequently.
Cover with a lid for exactly 2 minutes. (This gets all the sticking
sugar from the sides.) 3. Stick a thermometer in the pan and
without stirring, bring the mixture to 240 degrees F or softball
stage. Remove from the stovetop immediately. 4. Slowly pour the hot
syrup over the gelatin mixture while the mixer is on low speed.
Once all of the hot syrup has been poured in, turn the mixer to
high speed and beat for 12-14 minutes. 5. Add in the vanilla
extract and beat for one more minute. 6. The bowl will get very
full and the mixture will be thick, white, and shiny. 7. Meanwhile,
spray a 9 x 13 cooking sheet with sides with nonstick cooking spray
(For thicker marshmallows, you can use a casserole dish). Combine
the powdered sugar and cornstarch. Lightly coat the sides and
bottom of the pan with the powdered sugar and cornstarch mixture.
8. Using a lightly greased spatula, spread the mixture evenly on
the pan. Lightly coat the top of the marshmallows with the
cornstarch and powdered sugar mixture reserving the rest for later.
9. Allow the marshmallows to cool and set up for at least 4 hours
and preferably overnight. 10. Then using small cookie cutters or
sharp kitchen scissors, cut the marshmallows into small pieces and
drop the pieces in the remaining cornstarch + powdered sugar
mixture. Shake off all of the excess and store in an airtight
container in a cool place. 11. These are best used within one
month.
22. Yield: 6 apples Prep Time: 25 minutes Cook Time: 5 minutes
Salted Caramel Apples
23. Directions: 1. Spray a baking sheet with cooking spray or
line with parchment paper; set aside. Wash and dry apples; insert
stick into stem end. 2. Microwave caramels and corn syrup on HIGH
(100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or
until caramels are melted, stirring twice during cooking time. 3.
Dip apples in hot caramel mixture turning to coat well. Allow
caramel to drip from apples for a few seconds, then scrape excess
caramel from bottoms of apples. Sprinkle sea salt on apples,
pressing it into the caramel if necessary. Place dipped apples in
prepared pan. 4. Melt vanilla baking chips in microwave for 1-2
minutes, stirring every thirty seconds. Stir in vegetable oil.
Place in small plastic bag and seal. Cut the very tip of bag off
and pipe apples. 5. Store apples in refrigerator. Ingredients: It
reminds you to take a moment and enjoy the small things in life
like getting caramel on the tip of your nose. Read more about this
recipe on Julie Evinks blog julieseatsandtreats.com. Original
photography by Julie Evink. 6 medium apples 6 wooden sticks 1
package (14 ounces) caramel candies, unwrapped 1/4 cup Karo Light
Corn Syrup 1/8 c. sea salt 1/2 c. vanilla baking chips 2 Tbsp
vegetable oil
25. Directions: 1.In a large pan, combine the Karo corn syrup
and the sugar over medium heat. Stirring constantly, heat until the
sugar is dissolved. Remove from the heat and stir in the peanut
butter until thoroughly combined. Stir in the cereal and mix until
combined. Let cool for 5 minutes. 2. Coat hands with cooking spray
or vegetable oil. Roll the mixture into 1-inch balls and place on
parchment paper. Let cool for 30 minutes. 3. In a microwave-safe
bowl, heat the chocolate chips in 30 second increments, stirring
after each one, until thoroughly melted and smooth. 4. Use a wooden
skewer to make holes for legs on each side of the ball. Cut the
licorice into 1 1/2- inch lengths. Dip one end in the chocolate and
then stick it into one of the holes. 5. Frost the top of each
spider with the melted chocolate chips. Top with candies for eyes.
Cool until chocolate is set, about 1 1/2 hours. Ingredients: That
time I spent an entire morning whispering sweet nothings to a clan
of spiders on my kitchen table. Read more about this recipe on
Joanne Brunos blog joanne-eatswellwithothers.com. Original
photography by Joanne Bruno. 1 cup Karo Light Corn Syrup 1 cup
sugar 1 cup crunchy peanut butter 6 cups crispy rice cereal 2 cups
semi-sweet chocolate chips String licorice Small candy-coated
chocolates for eyes
26. Yield: 26 cookies Prep Time: 1 hour 15 minutes Cook Time:
12-15 minutes Monster Cookies
27. Directions: 1. In a medium bowl, combine the oats, flour,
baking soda and cinnamon. 2. In the bowl of an electric mixer, beat
the butter and sugars together until light and fluffy, about 3
minutes on medium speed. 3. Add the peanut butter and mix until
combined. Add the egg and vanilla and beat until just combined. 4.
Reduce speed to low and stir in dry ingredients until just
combined. Using a rubber spatula, fold in the chocolate chips and
Reeses pieces. 5. Chill dough for at least an hour. 6. Preheat oven
to 350 degrees F and line a baking sheet with parchment. Using a
medium cookie scoop, drop cookie mounds onto prepared cookie sheet.
7. Bake 12-15 minutes until cookies are just set. Remove from oven
and let cookies cool on sheet for 5 minutes. Transfer cookies to a
cooling rack. They are a perfect treat for you peanut butter lovers
(Mr. J approves!) Read more about this recipe on Zainab Storms blog
blahnikbaker.com. Original photography by Zainab Storms.
Ingredients: 1 1/2 cups quick oats 1/4 cup all-purpose flour 1
teaspoon baking soda 1/2 teaspoon Spice Islands Ground Saigon
Cinnamon 1/2 cup unsalted butter, softened 1/2 cup brown sugar 1/2
cup sugar 2/3 cup creamy peanut butter 1 egg, at room temperature 2
tablespoons Karo Light OR Dark Corn Syrup 1 teaspoon Spice Islands
Pure Vanilla Extract 1 cup semi-sweet chocolate chips 1 cup Reeses
pieces
28. November Salted Caramel Apple Cinnamon Rolls Easy
Cloverleaf Dinner Rolls
29. Chocolate Pecan Pie Traditional Southern Cornbread Dressing
Spiced Sweet Potato Rolls with Bourbon Honey Butter
31. For the Spiced Sweet Potato Rolls: 1 cup apple juice 1
envelope Fleischmanns ActiveDry Yeast 3-1/2 to 4 cups all-purpose
flour 2 tablespoons sugar 1 teaspoon Spice Islands Ground Cinnamon
1 teaspoon salt 3/4 teaspoon Spice Islands Ground Ginger 1/4
teaspoon Spice Islands Ground Cloves 1 egg 1/2 cup cooked, mashed
sweet potato 2 tablespoons butter, melted Vegetable oil, for
greasing bowl and baking pan For the Bourbon Honey Butter: 8
tablespoons unsalted butter, room temperature 2 tablespoons honey 2
teaspoons bourbon Directions: 1. Make Spiced Sweet Potato Rolls: In
microwave-safe liquid measuring cup, microwave juice until warm
(100 to 110 degrees F) (about 20 to 30 seconds on high). Stir in
yeast; let stand 5 minutes. 2. In large mixing bowl, whisk together
3 cups flour, sugar, cinnamon, salt, ginger and cloves. Add egg,
potato, butter and yeast mixture; beat 2 minutes. Add enough
remaining flour to form a soft dough. 3. Knead on a lightly floured
surface 6 to 8 minutes or until dough is smooth and elastic. Shape
dough into ball and place in greased bowl, turning once to cover.
Cover and let rise in warm, draft- free place until dough is
doubled in size, about 1 hour. 4. Punch dough down. Divide dough
into 12 equal portions; form into rolls. Place in greased 13 x
9-inch baking pan. Cover and let rise until doubled, about 40
minutes. Meanwhile, preheat oven to 350 degrees F. 5. Bake rolls 25
to 30 minutes or until well browned. Transfer to wire rack to cool.
6. Make Bourbon Honey Butter: In small bowl, stir together butter,
honey and bourbon until very well combined. Serve rolls with
butter. Ingredients: Honestly, Jeff thought I had bought them. Read
more about this recipe on Lori Yates' blog FoxesLoveLemons.com.
Original photography by Lori Yates.
32. Yield: 9 x 13 pan Prep Time: 40 minutes Cook Time: 30-35
minutes Traditional Southern Cornbread Dressing
33. Ingredients: ... the best ever cornbread dressing is ready
for your turkey! Read more about this recipe on Chelsea Lords blog
chelseasmessyapron.com. Original photography by Chelsea Lords. 1
package Fleishmanns Simply Homemade Cornbread Baking Mix 2/3 cup
milk, I used 1% 1/3 cup butter 1 large egg 2 tablespoons olive oil
1 cup yellow onion, chopped 2 stalks celery, chopped 2 tablespoons
Spice Islands Parsley 2 teaspoons Spice Islands Sage 1/2 teaspoon
salt 1/2 teaspoon pepper 2 cups chicken broth Directions: 1.
Preheat the oven to 375 degrees F. Grease a 9 x 13 pan and set
aside. 2. Prepare the cornbread mix according to package
directions. Pour the mixture into the prepared pan and bake for
18-22 minutes or until it is lightly golden brown. 3. Remove from
the oven and allow it to cool completely. 4. Cut the cornbread into
one-inch cubes and spread evenly on an ungreased baking sheet. 5.
Bake at 350 degrees F for 15 minutes and allow to completely cool.
6. Spray a 9 x 13 baking pan with nonstick spray and set aside. 7.
Pour the olive oil in large skillet over medium heat. Add the
chopped onions and celery and cook for 5-8 minutes or until tender.
8. Combine the cooked cornbread croutons, onion and celery mixture,
parsley, sage, salt and pepper in a large bowl. Stir in chicken
broth and mix well. 9. Pour into prepared pan. Bake uncovered 30 to
35 minutes, or until slightly golden brown. Notes: The cornbread
can be made the night before.
35. Directions: 1. Preheat oven to 350F. 2. Mix corn syrup,
eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour
filling into pie crust. 3. Bake on center rack of oven for 60 to 70
minutes. Cool for 2 hours on wire rack before serving. 4. Melt
chocolate chips in microwave in increments of 15 seconds, stirring
after each set until melted. Drizzle on pie. Let sit until the
chocolate is set. You can put in the fridge to help it set faster.
Notes: To use prepared frozen pie crust: Place cookie sheet in oven
and preheat oven as directed. Pour filling into frozen crust and
bake on preheated cookie sheet. Pie is done when center reaches
200F. Tap center surface of pie lightly - it should spring back
when done. For easy clean up, spray pie pan with cooking spray
before placing pie crust in pan. If pie crust is overbrowning,
cover edges with foil. Ingredients: I had to smother it with a
chocolate drizzle. Whats not to love? Read more about this recipe
on Julie Evinks blog julieseatsandtreats.com. Original photography
by Julie Evink. 1 c. Karo Light Corn Syrup 3 eggs 1 c. sugar 2
tbsp. butter, melted 1 tsp. Spice Islands Pure Vanilla Extract 1
1/2 c. (6 ounces) pecans 1 (9-inch) unbaked OR frozen** deep-dish
pie crust 1/2 c. semi-sweet chocolate chips
37. Directions: 1. In a large bowl, whisk together 3/4 cup
flour, undissolved yeast, sugar, and salt. In a medium pan over
medium-high heat, warm the milk, water, and butter until they reach
120-130F. Pour the warm liquids into the flour mixture and beat for
2 minutes at medium speed with an electric mixer. Add in 1/4 cup of
flour and beat for 2 minutes at high speed. Stir in enough of the
remaining flour so that a soft dough forms. Knead lightly on a
floured surface until smooth and elastic, about 8-10 minutes. Cover
with plastic wrap and let rest for 10 minutes. 2. Divide the dough
into 12 equal pieces. Divide each of these into 3 equal pieces. 3.
Grease a muffin tin and place 3 pieces of dough in each of the
cups. Cover with plastic wrap and let rise in a warm, draft-free
place until doubled in size, about 30 minutes. 4. Heat oven to 375.
Bake for 20 minutes or until lightly golden. Remove from the pan
and serve warm. When I grow up, I would like to be a dinner party
pro. Read more about this recipe on Joanne Brunos blog
joanne-eatswellwithothers.com. Original photography by Joanne
Bruno. 2-2 1/4 cups all-purpose flour 1 envelope Fleischmanns
RapidRise Yeast 2 tbsp. sugar 1/2 tsp. salt 1/2 cup milk 1/4 cup
water 2 tbsp. butter Ingredients:
39. Directions: For Rolls: 1. In a large bowl, whisk together
the butter, sugar and salt in a large bowl. Add the egg and mix
until combined. In a separate bowl, whisk together the yeast and 2
cups of flour. Add the flour mixture to butter/sugar mixture all at
once and then add water. Mix well and add an additional 1-1/2 to 2
cups of flour, 1 cup at a time, until a soft smooth dough forms. On
a lightly floured surface, knead dough until smooth. Cover with a
damp towel and let rest for 10 minutes. 2. In the meantime, combine
chopped apples with cup brown sugar in a small saucepan. Cook over
medium heat until apples are caramelized, about 7- 10 minutes. Set
aside. Grease a 13 x 9-inch pan. 3. Divide dough into 2 equal
portions and roll each portion out to an 14 x 8-inch rectangle on a
lightly floured surface. Brush each with a good amount of melted
butter. Combine the rest of the brown sugar with the cinnamon and
sprinkle of the cinnamon sugar on each rectangle. Scatter the
apples onto the rectangles and top with pecans. Roll up the
rectangle from the long side and cut each roll into 8 slices. 4.
Place rolls into prepared pan, cut side down. Cover pan and let
rise until double, about 45-50 minutes. (You can freeze rolls at
this point or refrigerate overnight.) Preheat oven to 325 degrees F
. Bake rolls for 20-25 minutes or until golden brown. Let cool
slightly before drizzling with caramel sauce (recipe below). Serve
immediately. For Caramel Syrup: In a medium saucepan, melt butter.
Add the brown sugar, corn syrup and vanilla extract. Whisk until
blended and sugar is melted. Remove from heat. Whisk in sea salt.
Pour caramel syrup into a heatproof bowl. Let cool. Come on, tell
me 'amazing' is not the word that comes to mind. Read more about
this recipe on Zainab Storms blog blahnikbaker.com. Original
photography by Zainab Storms. Ingredients: For Rolls: cup (1 stick)
unsalted butter, softened cup granulated sugar 1 teaspoon salt 1
egg 1 envelope + 2 teaspoon Fleischmann's RapidRise Yeast 3 to 4
cups flour 1 cup + 2 tablespoon very warm water (120 to 130F) For
Filling: 2 medium apples, peeled, cored and chopped 3/4 cup brown
sugar 5 tablespoons butter, melted 1 tablespoon Spice Islands
Ground Saigon Cinnamon 1 cup (~4 ounces) chopped pecans For Caramel
Syrup: 1 cup butter 1 cup brown sugar 1/4 cup Karo Light Corn Syrup
1 teaspoon Spice Islands Pure Vanilla Extract teaspoon sea
salt
40. About the Become A Better Baker Winter Blog Ambassadors
Kristan Roland is a wife and stay at home mom. She blogs at
Confessions of a Cookbook Queen, where she shares fun and creative
sweets, served with a side of humor. She believes that baking
should be fun and uses herself as a prime example that the most
imperfect people can create fabulous things in the kitchen! Kristen
Doyle is the creator, writer, and photographer for the blog Dine
& Dish. Kristen has been sharing delicious recipes, beautiful
photography and inspired living posts on Dine & Dish to a
growing audience of engaged readers since 2006. Kristen is a busy
mom of 4 young kids, loves to entertain, has a passion for
photography, and believes in keeping things simple. An avid reader,
an almost runner, a horrible gardener, and the wife of an
outstanding man, Kristens goal is to connect and create meaningful
relationships with others. Hoosier Homemade is a national baking
and lifestyle website devoted to helping the everyday Mom spend
less time in the kitchen and more time with her family with our
with simple, easy and creative recipes and projects. By providing
easy to understand recipes and step-by-step DIY craft and
party-planning ideas, Liz and Doug Latham help the everyday mom to
be heroes to their family. Jamie Lothridge is hopelessly addicted
to sugar and cupcake liners. She started My Baking Addiction as a
way to justify having copious amounts of both in her life. If she's
not elbow deep in buttercream, you'll find her hanging with her
family in the depths of Ohio. Aimee Shugarman is the author and
photographer of the blog, Shugary Sweets. She shares some of her
family's favorite meals and snacks. But, more importantly, she
entices her readers with all of her sweets and treats. She has been
called the "queen of fudge" by many of her friends and family!
Aimee lives in Illinois and is the workat-home mom to 4 fun-loving
children and wife to her best friend, Michael. She is also a TV
junkie and can be bribed to do most anything for a plate of
nachos!
41. WINTER Recipes December Cinnamon Roll Christmas Trees
Cheesy Potato Bread Harvest Bread Brown and Serve Rolls No Knead
Garlic Parmesan Dinner Rolls January Cherry Pie Pizza Sausage Pizza
with Caramelized Onions and Goat Cheese Easy Breakfast Pizza Sauted
Spinach & Mushroom Pizza Sloppy Joe Pickle Pizza February
Chocolate Chip Cookie Sandwich Cake Caramel Custard Pie with
Chocolate Meringue Homemade Creamy Caramels Cherry Cheesecake Crumb
Bars Chocolate Decadence with Raspberry Sauce
42. December Brown and Serve Rolls Cheesy Potato Bread
43. No Knead Garlic Parmesan Dinner Rolls Cinnamon Roll
Christmas Trees Harvest Bread
44. Yield: 16 rolls Prep Time: 2 hours and 15 minutes Bake
Time: 15-20 minutes Cinnamon Roll Christmas Trees
45. Directions: 1. Combine 1-1/2 cups flour, sugar, undissolved
yeast and salt in large mixer bowl. Heat milk, water and 1/3 cup
butter until very warm (120 to 130F); butter does not need to melt.
Add to flour mixture; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. 2. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. Stir in
remaining flour to make stiff batter; grease top. Cover tightly
with plastic wrap; refrigerate 2 hours or up to 2 days. 3. Remove
dough from refrigerator and punch dough down. Remove dough to
lightly floured surface; divide in half. Set aside 1 half. 4. Roll
remaining dough to 16x10-inch rectangle. Melt remaining 1/4 cup
butter; brush 2 tablespoons over dough. Sprinkle evenly with half
of cinnamon filling. Beginning at long end, roll up tightly as for
jelly roll; pinch seam to seal. 5. With sharp knife, cut roll into
16 equal pieces. On lower third of large greased baking sheet,
arrange 5 rolls, cut sides up, in a row with edges touching. Form
tree shape with additional rows of rolls - 4 rolls in second row, 3
rolls in third row, 2 rolls in fourth row, and 1 for top of tree.
Place remaining roll at bottom center of tree to make trunk. Repeat
with remaining dough, butter and filling. Cover; let rise in warm
place until doubled in size, about 30 to 45 minutes. 6. Bake at
375F for 15 to 20 minutes or until light golden brown. Remove from
sheets; let cool on wire racks. Drizzle with Vanilla Icing.
Decorate "trees" sprinkles and candies. 7. Cinnamon Filling:
Combine brown sugar and cinnamon in a small bowl. Stir well. 8.
Vanilla Icing: Combine powdered sugar, milk and vanilla in a small
bowl. Stir until smooth. Add green food coloring and stir until
combined. 9. Recipe Note: These are easy to make ahead. You have
two choices: you can make the dough and chill up to 2 days, then
shape, let rise and bake, as described in the recipe, or you can
make the dough, chill for 2 hours, then shape, cover with plastic
wrap that is sprayed with nonstick spray and chill for up to 2
days. Remove the rolls from the refrigerator and let sit at room
temperature 30 minutes before baking. Pick the option that works
best for you, but don't chill longer than 2 days total.
Ingredients: Some women get excited about expensive shoesI get
excited about adorable Christmas breakfasts! Read more about this
recipe on Kristan Rolands blog confessionsofacookbookqueen.com.
Original photography by Kristan Roland. 4-1/2 cups all-purpose
flour 1/3 cup sugar 2 envelopes Fleischmann's RapidRise Yeast 1
teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup plus 1/4 cup
butter or margarine 2 eggs Cinnamon Filling: 2/3 cup brown sugar 2
teaspoons Spice Islands Ground Saigon Cinnamon Vanilla Icing: 2
cups powdered sugar 3 to 4 tablespoons milk 1 teaspoon Spice
Islands Pure Vanilla Extract Green Food Coloring Festive red and
green candies
47. Directions: 1. Combine 1 cup flour, sugar, undissolved
yeast and salt in a large mixing bowl. Heat milk, water and
shortening until very warm (120 to130F). Gradually add to dry
ingredients. 2. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup
flour; beat 2 minutes at high speed, scraping bowl occasionally.
Stir in remaining flour to make a stiff batter. 3. Cover loosely
with plastic wrap; refrigerate 2 to 24 hours. 4. Punch dough down;
divide into 2 equal portions. Roll each half to 12 x 7-inch
rectangle. 5. Spread 1 cup sharp cheddar cheese over the surface of
the dough, then roll up tightly as for a jelly roll. Pinch seam and
ends to seal and bake. Place seams side down, in greased 8-1/2 x
4-1/2 inch loaf pans. 6. Cover; let rise in warm, draft-free place
until doubled in size, about 1 hour. 7. Bake at 375F for 30 to 35
minutes or until done. Remove from pans; cool on wire rack. *
Instant mashed potatoes, made according to package directions can
be used. Ingredients: But, the one weakness I have no matter how
hard I try, is fresh, baked bread. Read more about this recipe on
Kristen Doyles blog dineanddish.net. Original photography by
Kristen Doyle. 5 cups bread flour 2 envelopes Fleischmann's
RapidRise Yeast 1 cup milk 2/3 cup shortening 2 eggs 1/2 cup sugar
1 tablespoon salt 1/2 cup water 1 cup mashed potatoes* 1 cup sharp
cheddar cheese
49. Directions: 1. Grease a baking dish - casserole, baking
dish or cookie sheet. 2. In a large mixing bowl, combine 2 cups
flours, sugar, and undissolved yeast, mix lightly. 3. In a small
saucepan, heat water and butter until very warm (120 to 130F). 4.
Stir water mixture into flour mixture, beat for 2 minutes on medium
speed. 5. Stir in remaining flour and mix. Fold in raisins,
cranberries and nuts. 6. Cover and let rest for 10 minutes. 7. Turn
batter onto greased pan. Smooth top of dough with floured hands. 8.
Cover and let rise in warm, draft-free place until doubled in size,
about 30 minutes. 9. Beat egg and water and brush on top of bread.
10. Bake at 375 degrees for 35 minutes or until golden brown and
crusty. Remove from pan and cool on rack. Ingredients: This Harvest
Bread would make a wonderful Christmas gift as well! Read more
about this recipe on Liz Lathams blog hoosierhomemade.com. Original
photography by Liz Latham. 3 cups flour, all-purpose 1 tablespoon
sugar 1 envelope Fleischmann's RapidRise Yeast 1 teaspoon salt 1
cups water 1 tablespoon butter cup dried cranberries cup golden
raisins 1 cup pecans or walnuts, chopped 1 egg + 2 teaspoons water,
beaten
50. Yield: 4 dozen rolls Prep Time: 30 minutes + rise time Bake
Time: 37 minutes Brown and Serve Rolls
51. Directions: 1. Mix 3 cups flour, undissolved yeast, sugar,
salt, rosemary and garlic in a large mixer bowl. 2. Combine milk,
water and butter; heat to very warm (120 to 130F). Butter does not
need to melt completely. Add to dry ingredients and beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. Add
2 cups flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a soft dough.
Turn out on lightly floured surface and knead until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. 3.
Divide dough into 4 equal portions (each is enough to make 1 dozen
rolls). Proceed according to directions (below) for desired shapes.
Cover; let rise in a warm, draft-free place until almost doubled,
about 1 hour. Bake at 275F for 20 to 25 minutes, or until rolls
just start to change color. Cool in pans or on sheets 20 minutes.
Remove from pans or sheets and finish cooling on wire racks. Place
cooled rolls in resealable plastic bags and refrigerate up to 1
week OR freeze up to 1 month. 4. Before serving, preheat oven to
400F and place rolls on ungreased baking sheet. (Note: if rolls
have been frozen, thaw before baking). Bake for 10 to 12 minutes,
or until golden brown. If desired, brush hot rolls with melted
butter. Serve warm. Shapes for rolls (each makes 1 dozen rolls):
Classic Dinner Rolls: Divide dough into 12 equal pieces. Shape each
piece into a smooth round ball. Place each one in a greased muffin
cup OR place all in a greased 9-inch round cake pan. Cloverleaf:
Divide dough into 36 equal pieces. Place 3 each in greased muffin
cups. Bowknots: Roll dough into a 12 x 6-inch rectangle. Cut into
12 (1-inch) strips. Hold one end of each strip firmly and wind
dough to form a coil. Tuck end firmly underneath. Place on greased
baking sheets about 2 inches apart. Curlicue Rolls: Roll each piece
to a 12 x 9-inch rectangle. Cut into 12 (1-inch) strips. Hold one
end of each strip firmly and wind dough to form a coil. Tuck end
firmly underneath. Place on greased baking sheets about 2 inches
apart. Ingredients: Chock full of fresh rosemary and garlic, betcha
youll eat more than one. 8 to 9 cups all-purpose flour 2 envelopes
Fleischmann's RapidRise Yeast 1/2 cup sugar 4 teaspoons salt 3-4
tablespoons minced fresh rosemary 4-5 large garlic cloves, minced
1-1/2 cups milk 1-1/2 cups water 1/2 cup butter OR margarine Read
more about this recipe on Jamie Lothridges blog
mybakingaddiction.com. Original photography by Jamie
Lothridge.
53. Directions: 1. In a large mixing bowl, combine half of the
flour, sugar, yeast and salt. Gradually add warm milk, water and
butter. Beat two minutes at medium speed of electric mixer,
scraping bowl occasionally. 2. Add 1 egg and 1/2 cup flour, beat
two more minutes. With a spoon, stir in remaining flour to make a
soft dough. 3. If instead using Active Dry Yeast: Dissolve yeast in
1/2 cup warm water (100 F to 110 F) in a large mixing bowl. Stir in
1 teaspoon sugar; let stand 10 minutes. Add remaining sugar, warm
milk (100 F to 110 F), butter, 1 large egg, 2 cups flour and salt.
Mix well. Stir in enough remaining flour to make a soft dough. 4.
Grease the top of the dough, cover tightly with plastic wrap and
refrigerate 2 to 24 hours. 5. Remove from refrigerator. Punch dough
down. Remove dough to lightly floured surface. Divide in half and
make 9 balls from each half of dough, rolling gently in hands.
Place rolls into two, 9inch round baking pans (that have been
lightly greased. Cover and let rise in warm, draft-free place until
doubled in size, about an hour. 6. Beat remaining egg and brush
over the top of the rolls. Sprinkle with the garlic salt, kosher
salt and parmesan cheese. Bake at 375 degree F for 15-20 minutes,
or until golden brown. Remove from pans and enjoy warm. Or allow to
cool and store in airtight container. Ingredients: I like mine big
and fluffy, yet dense enough to use the next day to make a
sandwich. Read more about this recipe on Aimee Shugarmans blog
shugarysweets.com. Original photography by Aimee Shugarman. 4 1/2
cup all-purpose flour 1/4 cup granulated sugar 2 envelopes
Fleischmann's RapidRise Yeast 1 1/2 tsp kosher salt 3/4 cup very
warm milk 1/2 cup very warm water 1/3 cup unsalted butter, softened
2 large eggs, divided 1 tsp garlic salt 1/2 tsp kosher salt 2 Tbsp
grated parmesan cheese
54. January Sauted Spinach & Mushroom Pizza Sausage Pizza
with Caramelized Onions and Goat Cheese
55. Sloppy Joe Pickle Pizza Cherry Pie Pizza Easy Breakfast
Pizza
57. Directions: 1. Preheat oven to 425F. 2. Combine 1 cup
flour, undissolved yeast, sugar and salt in a large bowl. Add very
warm water and melted butter; mix until well blended. Gradually add
enough remaining flour to make a soft dough. Dough should form a
ball and will be slightly sticky. Knead** on a floured surface,
adding additional flour if necessary, until smooth and elastic,
about 4 minutes. (If using RapidRise Yeast, let dough rest at this
point for 10 minutes.) 3. Pat dough with floured hands to fill
greased pizza pan or baking sheet. OR roll dough on a floured
counter to a 12-inch circle; place in greased pizza pan or baking
sheet. Form a rim by pinching edge of the dough. 4. Spread cherry
pie filling over crust; top with granola cereal. 5. Bake on lowest
rack for 12 to 15 minutes, until crust is browned and granola
topping is lightly browned. Remove from oven and cool 5 minutes. 6.
Combine vanilla drizzle ingredients in a small bowl. Drizzle over
pizza. Serve warm. 7. *If you don't have a thermometer, water
should feel very warm to the touch. 8. **To knead the dough, add
just enough flour to the dough and your hands to keep dough from
sticking. Flatten dough and fold it toward you. Using the heels of
your hands, push the dough away in a rolling motion. Rotate dough a
quarter turn and repeat the "fold, push and turn" steps. Keep
kneading the dough until it is smooth and elastic. Use a little
more flour if dough becomes too sticky, always working the flour
into the ball of dough. Ingredients: After making THIS Cherry Pie
Pizza, however, I am realizing that I have missed out on many years
of homemade dessert pizza. Read more about this recipe on Kristan
Rolands blog confessionsofacookbookqueen.com. Original photography
by Kristan Roland. 1-3/4 to 2-1/4 cups all-purpose flour 1 envelope
Fleischmann's Pizza Crust Yeast OR 1 envelope Fleischmann's
RapidRise Yeast 2 tablespoons sugar 3/4 teaspoon salt 2/3 cup very
warm water (120 to 130F)* 3 tablespoons melted butter OR margarine
1 can (21 ounces) cherry pie filling 2/3 cup granola cereal Vanilla
Drizzle 1 cup powdered sugar 1/2 teaspoon Spice Islands Pure
Vanilla Extract 1 to 2 tablespoons milk
59. Directions: 1. Preheat oven to 425F. 2. Add olive oil to a
medium skillet and heat to medium low. Once warmed, add the baby
bella mushrooms and spinach and cook for 5 minutes, stirring
occasionally, until the spinach starts to wilt and mushrooms
soften. Remove from heat. 3. Find pizza dough recipe here:
http://breadworld.com/recipes/Master-Pizza-Dough 4. Spread pizza
sauce over prepared dough. Top with mushroom / spinach mixture and
then the fresh mozzarella cheese slices. 5. Sprinkle salt and
pepper over the topped pizza. 6. Place in the oven on the lowest
rack and bake for 12-15 minutes. Remove from oven when cheese is
bubbly and crust is a golden brown. 7. Slice and enjoy!
Ingredients: Theres no need for Friday Night Pizza Night to be all
about the kids. Grownups deserve what they want too! Read more
about this recipe on Kristen Doyles blog dineanddish.net. Original
photography by Kristen Doyle. 1 prepared batch of Basic Regular
Pizza Crust dough using Fleischmann's RapidRise Yeast OR
Fleischmann's Pizza Crust Yeast, patted out to a 12-inch circle
placed on a greased pizza pan or baking sheet 2 cups baby bella
mushrooms, sliced 2 cups baby spinach 2 Tablespoons olive oil 1/4
to 1/2 cup prepared pizza sauce 8-10 slices fresh mozzarella Dash
of cracked black pepper Dash of Kosher salt
61. Directions: Pizza 1. Preheat oven to 400 degrees and line a
cookie sheet with parchment paper or spray with non-stick cooking
spray. 2. In a large mixing bowl, combine 1 cup flour, undissolved
yeast, sugar and salt. 3. Add very warm water and oil and mix until
blended, about 1 minute. 4. Gradually add enough flour to make a
soft dough. Dough should form a ball but will be slightly sticky.
5. Turn onto floured surface and knead dough until smooth and
elastic, about 4 minutes. 6. Divide dough into 8 equal portions,
roll out each portion into a circle. Place on cookie sheet. Eggs 1.
Melt butter in skillet over medium heat. 2. Combine eggs and 2/3
cup cheese in a bowl, add to melted butter. 3. Scramble egg mixture
for 2-3 minutes, eggs are ready when almost set, but still slightly
under cooked. 4. Divide eggs and spread on top of each pizza. 5.
Sprinkle top with additional cheese for hair. 6. Bake for about 10
minutes or until pizza is golden brown and eggs are set. Funny Face
1. To add a face, cut pieces of ham, bacon, peppers, broccoli,
oranges, anything you like and create a face. Ingredients: The kids
will have a blast creating their own funny face Breakfast Pizzas
too! Read more about this recipe on Liz Lathams blog
hoosierhomemade.com. Original photography by Liz Latham. Dough: 1
3/4 - 2 1/4 cups flour, all purpose 1 envelope Fleischmann's
RapidRise Yeast 11/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup very
warm water (120-130 degrees F) 3 tablespoons oil Eggs: 1 tablespoon
butter 6 eggs, beaten 2/3 cup cheese, shredded Faces Sausage links
Bacon Ham Oranges Peppers Anything you like
63. Directions: 1. Preheat oven to 425F. 2. Combine 1 cup
flour, undissolved yeast, sugar and salt in a large bowl. Add very
warm water and oil; mix until well blended, about 1 minute. 3.
Gradually add enough remaining flour to make a soft dough. Dough
should form a ball and will be slightly sticky. Knead** on a
floured surface, adding additional flour if necessary, until smooth
and elastic, about 4 minutes. Cover; let rest on floured surface 10
minutes. (If using Pizza Crust Yeast, omit 10-minute rest.) 4. Pat
dough with floured hands to fill greased pizza pan or baking sheet.
OR roll dough on a floured counter to 12-inch circle; place in
greased pizza pan or baking sheet. 5. Drizzle about 2 -3
tablespoons olive oil over the crust. Top with caramelized onions,
cooked sausage and goat cheese. 6. Bake on lowest oven rack for 15
to 18 minutes, until crust is browned. Before serving, cut into
slices and top with a drizzle of olive oil and fresh basil. NOTES:
If you don't have a thermometer, water should feel very warm to the
touch. To knead the dough, add just enough flour to the dough and
your hands to keep the dough from sticking. Flatten dough and fold
it toward you. Using the heels of your hands, push the dough away
with a rolling motion. Rotate dough a quarter turn and repeat the
"fold, push and turn" steps. Keep kneading dough until it is smooth
and elastic. Use a little more flour if dough becomes too sticky,
always working the flour into the ball of dough. Ingredients: Pizza
is kind of a no-brainer for big events like holiday parties and
game day. For the Crust: 1-3/4 to 2-1/4 cups all-purpose flour 1
envelope Fleischmann's Pizza Crust Yeast OR 1 envelope
Fleischmann's RapidRise Yeast 1 1/2 teaspoons sugar 3/4 teaspoon
salt 2/3 cup very warm water (120 to 130F)* 3 tablespoons olive oil
For the Toppings: Olive oil 1 cup caramelized onions (see note
below) 8 ounces Italian sausage, cooked, crumbled, and drained 8
ounces crumbled goat cheese 6-8 fresh basil leaves, torn or chopped
Read more about this recipe on Jamie Lothridges blog
mybakingaddiction.com. Original photography by Jamie
Lothridge.
64. Yield: Two 12-inch pizzas Prep Time: 20 minutes Bake Time:
18 minutes Sloppy Joe Pickle Pizza
65. Directions: 1. Preheat oven to 425 degree F. 2. For the
crust: In a large bowl, combine 2 cup of all-purpose flour,
undissolved yeast, sugar and salt. Add very warm water and oil,
mixing until well blended. (I used my electric mixer with paddle
attachment). Gradually add the remaining flour to make a soft
dough. The dough should form a ball and will be slightly sticky.
Knead dough on a floured surface until smooth and elastic, for
about 4 minutes (I used my electric mixer with dough hook
attachment for this part instead, it worked great!!). Divide dough
in half and cover with a clean dry towel until toppings are ready.
3. Cook and crumble the ground beef in a large skillet over medium
high heat. Drain off the excess grease and return meat to the
skillet. Add seasonings, water, and tomato sauce, mixing until
fully blended. Simmer on low heat for 2-3 minutes. 4. Pat each
portion of dough with floured hands to make a 12-inch round pizza
(using a baking pizza stone or round pizza pan). Form a rim by
pinching the edge of the dough. 5. Spread half of the warm Sloppy
Joe mixture onto pizza crust. Top with half the mozzarella and half
the cheddar cheese. Sprinkle half the diced pickles over the pizza.
Repeat with the second pizza. 6. Bake in oven for 18-20 minutes,
until cheese is bubbly and melted and the crust is browned. 7.
Slice and enjoy immediately!! Ingredients: Even our pickiest eater
enjoyed some of this pizza! Read more about this recipe on Aimee
Shugarmans blog shugarysweets.com. Original photography by Aimee
Shugarman. For the crust: 3 1/2 cup all-purpose flour 1 envelope
Fleischmann's Pizza Crust Yeast OR 1 envelope Fleischmann's
RapidRise Yeast 1 1/2 Tbsp granulated sugar 1 1/2 tsp salt 1 1/3
cup very warm water (120 degree to 130 degree F) 1/3 cup canola oil
For the topping: 1 pound lean ground beef 1/4 tsp marjoram 1/2 tsp
paprika 1 Tbsp minced onion 1/2 tsp kosher salt 1/2 tsp cornstarch
1/4 tsp garlic powder 1/4 tsp dry mustard 1/4 tsp celery seed 3/4
tsp chili powder 2 tsp granulated sugar 1/2 cup water 1 cup tomato
sauce 2 cup shredded mozzarella cheese 2 cup shredded milk cheddar
cheese 1 1/2 cup diced dill pickles
66. February Caramel Custard Pie with Chocolate Meringue
Chocolate Chip Cookie Sandwich Cake
69. Directions: 1. Preheat oven to 325F. Lightly grease two
9-inch cake pans. Line bottoms with parchment paper or waxed paper
for easy removal. 2. Cream butter, sugar, brown sugar and corn
syrup in a large mixing bowl. Add egg and vanilla; mix well.
Combine flour, corn starch, baking soda and salt together in a
small bowl. Mix into butter mixture. Stir in chocolate chips. 3.
Divide dough evenly between the two cake pans, spreading to cover
bottoms of pans. Bake 20 to 25 minutes until cookies are light
golden brown. Cool completely in pans on wire racks. Prepare
frosting: 1. In the bowl of your mixer, beat butter, milk, corn
syrup and vanilla on medium low speed until combined. Slowly add
powdered sugar, beating on low until just mixed. Increase mixer
speed to high and beat for 1 minute. 2. Place one cookie bottom
side up on a plate. Spread frosting to edges, then top with
additional cookie. If desired, you can reserve a small amount of
frosting for the top of the cake as well. 3. With sprinkles cupped
in your hand, gently pat them around the cookie along the frosting
edge. Ingredients: Who needs a little ol sandwich cookie when you
can have one made for a GIANT? Read more about this recipe on
Kristan Rolands blog confessionsofacookbookqueen.com. Original
photography by Kristan Roland. Chocolate Chip Cookie Cake: 3/4 cup
butter OR margarine, softened 1/2 cup sugar 1/2 cup brown sugar 2
tablespoons Karo Light Corn Syrup OR 2 tablespoons Karo Dark Corn
Syrup 1 egg 1 teaspoon Spice Islands Pure Vanilla Extract 1-1/2
cups all-purpose flour 2 tablespoons Argo Corn Starch 1/2 teaspoon
baking soda 1/4 teaspoon salt 1-1/3 cups semi-sweet chocolate chips
1/4 cup rainbow sprinkles Frosting: 1 stick salted butter 2
tablespoons whole milk 2 tablespoons Karo Light Corn Syrup 1/2
teaspoon vanilla extract 2 cups powdered sugar Additional sprinkles
for sides of cake, if desired
70. Yield: 8 slices Prep Time: 10 minutes Bake Time: 12-15
minutes Caramel Custard Pie with Chocolate Meringue
71. Directions: 1. Preheat oven to 350F. 2. Combine 1/2 cup
sugar, corn starch and salt in heavy saucepan. Add milk and cook
until thickened, about 3 to 5 minutes, stirring constantly. Remove
from heat; cool slightly. 3. Beat egg yolks and corn syrup in a
medium bowl. Slowly add hot mixture to corn syrup mixture, beating
constantly. Return custard to pan and bring to a simmer over low
heat. Cook 2 minutes, stirring constantly. Stir in butter and
vanilla. Pour hot filling into baked pie crust. 4. Beat egg whites
and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar
and 2 Tablespoons cocoa powder, beating until stiff peaks form.
Spread meringue on top of hot filling to inside edge of crust. 5.
Bake for 12 to 15 minutes. Refrigerate. Ingredients: The truth is,
I cant stop making pies. Now that I know how easy they really are,
pies are my go-to dessert to make of choice! Read more about this
recipe on Kristen Doyles blog dineanddish.net. Original photography
by Kristen Doyle. 1/2 cup sugar 3 tablespoons Argo Corn Starch 1
dash of salt 2 cups milk 3 egg yolks 1/2 cup Karo Dark Corn Syrup 1
tablespoon butter 1 teaspoon Spice Islands Pure Vanilla Extract 1
(8-inch) baked pie crust 3 egg whites OR 1/2 cup pasteurized egg
whites 1/4 teaspoon Spice Islands Cream of Tartar 5 tablespoons
sugar 2 Tablespoons cocoa powder
73. Directions: 1. Line 8-inch square pan with parchment paper.
2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a
4-quart saucepan. Bring to boil over medium heat, stirring
occasionally. Reduce heat to medium-low and continue cooking (at a
low boil) and stirring occasionally until temperature on candy
thermometer reaches 234F. Be patient, this can take about 40
minutes. 3. Gradually add remaining 1 cup cream in a thin steady
stream, stirring constantly. Continue cooking over medium-low heat,
stirring frequently being careful not to scrape the sides of the
pan, until temperature on candy thermometer reaches 244F. This will
take about 20-30 minutes, 4. Remove from heat. Stir in vanilla and
butter, stir until well combined. (NOTE: Do NOT scrape side of
saucepan.) 5. Pour into prepared pan. Cool on wire rack for at
least 1 hour or until caramel is room temperature. 6. Remove
caramels by lifting the parchment paper and place onto cutting
board. 7. Cut into 1-inch squares. Wrap squares individually in
waxed paper or plastic wrap. Store in tightly-covered container.
Ingredients: "Whether you call it kar- uh-muhl, kar-uh-mel or
kar-muhl, caramel is delicious. Read more about this recipe on Liz
Lathams blog hoosierhomemade.com. Original photography by Liz
Latham. 1 1/2 cups Karo Light OR Dark Corn Syrup 2 cups heavy or
whipping cream, divided 1 cup milk 2 cups sugar 1/4 teaspoon salt 2
tablespoons butter 1 tablespoon Spice Islands Pure Vanilla
Extract
75. Directions: 1. Preheat oven to 350F. Line an 8 x 8-inch
baking pan with parchment paper and spray with nonstick cooking
spray. 2. In a large bowl with an electric mixer, mix oats, flour,
almonds, cinnamon, corn syrup, brown sugar and butter until
crumbly. Press about 3/4 of the mixture into the bottom of the
prepared baking pan. Reserve remaining crumb mixture for topping.
3. In a large bowl with an electric mixer, combine cream cheese,
sugar, egg and extracts until smooth. Pour over crust. Microwave
cherry preserves in microwave-safe container on high for 5-10
seconds. Drop spoonfuls of preserves over cream cheese mixture. Use
a knife to swirl it through cream cheese. Top with reserved crumb
mixture. 4. Bake 25-30 minutes or until center is set. Cool on wire
rack and cut into bars. You guys know I love me some cherry
cheesecake and getting to enjoy it for brunch? Win. For the Crust:
2 cups quick oats (not instant) 1-1/4 cups all-purpose flour 1/2
cup sliced almonds 1 teaspoon Spice Islands Ground Cinnamon 1/2 cup
Karo Light Corn Syrup 1/4 cup brown sugar 1/2 cup unsalted butter,
softened For the Filling: 1 package (8 ounces) cream cheese,
softened 1/2 cup sugar 1 large egg, room temperature 1/2 teaspoon
pure almond extract 1 teaspoon pure vanilla extract 2/3 cup cherry
preserves Read more about this recipe on Jamie Lothridges blog
mybakingaddiction.com. Original photography by Jamie Lothridge.
Ingredients:
77. Directions: 1. Line a 9x5x3-inch metal loaf pan with
plastic wrap. Set aside. 2. In a large saucepan over medium heat,
combine corn syrup, chocolate and butter. Stir until chocolate is
melted and mixture is smooth. 3. Mix 1/2 cup of the cream with the
egg yolks in a small bowl. Add to the melted chocolate mixture and
cook for about 3 minutes, stirring constantly. Remove from heat and
cool completely. 4. Once the chocolate mixture has cooled, continue
on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla
in a mixing bowl on high speed. Beat until soft peaks form. Fold in
the cooled chocolate mixture and stir just until combined. Pour
into loaf pan and cover with plastic wrap. Freeze for 4 hours or
overnight. 5. To prepare raspberry sauce, combine 6oz of the fresh
raspberries with the corn syrup and vanilla extract in a small
blender. Process quickly until combined (you still want some chunks
of raspberry). 6. For the whipped cream, beat heavy cream with
powdered sugar until soft peaks form. Refrigerate or use
immediately. 7. To assemble, slice frozen chocolate mousse and
arrange on plates. Dollop a large spoonful of whipped cream onto
each slice. Drizzle with raspberry sauce, chocolate syrup and add
the remaining fresh berries. ENJOY! Ingredients: Valentines Day is
a quiet night at home, with comfort food. And chocolate. Read more
about this recipe on Aimee Shugarmans blog shugarysweets.com.
Original photography by Aimee Shugarman. For the Chocolate Mousse:
1/2 cup Karo Light Corn Syrup 16 oz bittersweet chocolate (60%
cacao) 1/2 cup unsalted butter 2 cup heavy cream, divided 3 egg
yolks 1/2 cup powdered sugar 1 tsp Spice Islands Pure Vanilla
Extract For the Topping: 12 oz fresh raspberries, divided 1/2 tsp
pure vanilla extract 1/4 cup Karo Light Corn Syrup 1 cup heavy
cream 1/4 cup powdered sugar 1/4 cup chocolate syrup
78. About the Become A Better Baker Spring Blog Ambassadors
Rachel Rockwell is the creative content producer behind the blog
Bubbly Nature Creations. She loves coming up with recipes, DIY
projects and party planning ideas. She is known for her creative
ideas, down to earth writing style and her sweet, "bubbly nature".
Jenn Kurkiewicz is the author of the blog Deliciously Sprinkled.
She began her blog as a simple way to share all of her delicious
dessert recipes with friends and family, which has now developed
into her full-time job. On the blog, she includes step-by-step
photos to guide even the newest baker to success. Her goal is to
share no fuss, no hassle and easy recipes that taste like you have
spent all day in the kitchen. In addition to baking, Jenn loves to
take pictures, spend time with her family, and eat anything covered
in sprinkles! Jocelyn Brubaker is the baker and photographer behind
the blog, Inside BruCrew Life. She enjoys making simple and
creative recipes for her family that turn pre- made ingredients
into a homemade with flair dessert or dinner. Jocelyn and her
husband Jeremy live in Indiana where they are raising three amazing
children. They enjoy taking coffee breaks, playing frisbee golf and
going hiking as a family. Get ready to bake, eat, and repeat as she
shares life from their kitchen. Tanya Schroeder is the writer and
recipe developer behind Lemons for Lulu. Her blog is about
family-friendly recipes that feature easy instructions and
accessible ingredients. She believes family food should be simple,
fresh, but delicious! Food, family and friends are three of Leigh
Anne Wilkes favorite things. She loves throwing parties, burying
her head in a book and spending time in her kitchen creating yummy
food for people she loves. She believes that life is beautiful and
it is up to us to find and create that beauty. She loves sharing
her journey to finding the pretty and delicious in life over at
Your Homebased Mom.
79. SPRING Recipes March Chocolate Orange Mini Cheesecakes
Classic Chocolate Cupcakes with Vanilla Frosting Peanut Butter
S'mores Bars Strawberry Lemonade Bars Lovely Lemon Rolls April
Snail Rolls Raspberry Cinnamon Rolls with Cream Cheese Frosting
Peanut Butter Cookies and Cream Granola Bars Parmesan Rosemary
Potato Rolls Gluten Free Sugar Cookies May Mother's Day Honey Wheat
Message Bread Chocolate Peanut Butter Whoopie Pies Raspberry
Chocolate Chip Pull Apart Coffee Cake Toasted Coconut Sugar Cookie
Bark White Chocolate Pecan Pie Bars
80. March Strawberry Lemonade Bars Classic Chocolate Cupcakes
with Vanilla Frosting
82. Yield: 12 mini cheesecakes Prep Time: 10 minutes Bake Time:
20 minutes Chill: 1 hour Chocolate Orange Mini Cheesecakes
83. Directions: 1. Preheat oven to 350F. 2. Line muffin pan
with 12 paper baking cups. Place 1 half of the chocolate sandwich
cookie in each. 3. Beat cream cheese, brown sugar and corn starch
in a large bowl with an electric mixer until well mixed. Add egg
and blend well. Add corn syrup, orange juice, orange zest and
vanilla. Beat 1 minute. 4. Pour filling into paper baking cups,
dividing evenly. Bake for 20 minutes, until just set. 5. Chill for
1 hour. Top with fresh orange slices and drizzled milk chocolate as
desired. Ingredients: They will work beautifully for Mothers Day
brunch, too! Read more about this recipe on Rachel Rockwells blog
bubblynaturecreations.com. Original photography by Rachel Rockwell.
12 paper baking cups (2-1/2 inches) 6 chocolate sandwich cookies
with cream taken out and separated into 12 cookies 1 package (8
ounces) cream cheese, softened 2 tablespoons light brown sugar 1
tablespoon Argo Corn Starch 1 egg 1/3 cup Karo Light Corn Syrup 1
tablespoon orange juice 1 tsp. orange zest 1 teaspoon Spice Islands
Pure Vanilla Extract 1/2 cup milk chocolate for melting
85. Directions: 1. Preheat oven to 350F degrees. Line (1)
cupcake pan with 12 cupcake liners. Set aside. 2. In a medium bowl,
mix flour, unsweetened cocoa powder, baking powder, baking soda and
salt. Set aside. 3. In a large bowl, using an electric or stand
mixer on medium speed, beat eggs and sugar for about 2 minutes, or
until light and creamy. 4. Add the butter and vanilla extract and
beat on low speed for about 1 minute, or until well blended. 5.
Beat in the dry ingredients on low speed until blended. DO NOT OVER
MIX! 6. Add the sour cream and beat until smooth. 7. Fill each
cupcake liner about 3/4 the way full with cupcake batter. Bake 18
to 20 minutes or until toothpick inserted in center comes out
clean. Allow cupcakes to cool before frosting. 8. Using an electric
or stand mixer, cream together butter, corn syrup, and vanilla
extract until light and fluffy. Beat for about 3 minutes. 9.
Slowly, add powdered sugar and heavy whipping cream. Mix until
frosting becomes light and fluffy, adding milk until the mixture
reaches desired consistency. 10. Frost cooled cupcakes using a
piping bag or knife. Top with SPRINKLES. Ingredients: Seriously,
these cupcakes taste like you got them from a bakery but theyre
even better! Read more about this recipe on Jenn Kurkiewicz's blog
deliciouslysprinkled.com. Original photography by Jenn Kurkiewicz.
Chocolate Cupcakes: 3/4 cups all-purpose flour 1/2 cup unsweetened
cocoa powder 1/2 teaspoon Argo Baking Powder 1/4 teaspoon baking
soda 1/4 teaspoon salt 2 large eggs 1 cup granulated sugar 1/2 cup
(1 stick) unsalted butter, softened 1 1/2 teaspoons Spice Islands
Pure Vanilla Extract 1/2 cup sour cream Vanilla Frosting: 1 cup (2
sticks) salted butter, softened 2 Tablespoons Karo Light Corn Syrup
2 teaspoons Spice Islands Pure Vanilla Extract 4-5 cups powdered
sugar 1/4 cup heavy whipping cream Sprinkles, for topping
87. Directions: 1. Chop the candy bars and place 1 cup of
chunks in a bowl in the freezer. Set aside the remaining candy
chunks. 2. Combine the corn syrup and sugar together in a sauce pan
over medium heat. Stir until it is dissolved. Bring the mixture to
a boil and remove from the heat. Stir in the peanut butter. 3. Pour
the hot syrup over the cereal in a large bowl. Stir quickly to coat
the cereal. Add the marshmallows and frozen candy bar chunks and
stir quickly. Press the mixture into a greased foil lined 9x13 pan.
4. Sprinkle with reserved candy bars and mini marshmallow bits
right away. Let cool and cut into 24 squares. Ingredients: My kids
love eating smores, so I am always looking for fun ways to create
smores treats that we can have from all year round. Read more about
this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com.
Original photography by Jocelyn Brubaker. 1 cup Karo Light Corn
Syrup 1 cup sugar 1/2 cup creamy peanut butter 5 cups graham cereal
squares 2 cups miniature marshmallows 1 1/3 cup chopped candy bar
pieces, divided 1/3 cup miniature marshmallow bits
89. Directions: 1. Preheat oven to 350. Spray a 9x13 inch pan
with baking spray. 2. In a bowl, combine cake mix, butter and egg;
spread mixture into prepared pan. Bake in the oven for 23-25
minutes or until set. Remove from oven and set on a wire rack to
cool. 3. In a bowl, combine strawberries, syrup, lemon juice and
zest. Keep refrigerated until ready to serve. 4. When serving, top
each lemon bar with berries and sprinkle with powdered sugar or top
with whipped topping. Ingredients: An easy, crowd-pleasing recipe
that is sure to disappear quickly. Read more about this recipe on
Tanya Schroeder's blog lemonsforlulu.com. Original photography by
Tanya Schroeder. For the crust: 1 18.25 oz box yellow cake mix 1/2
cup butter, melted 1 egg For the filling: cup sugar 2 tablespoons
flour 4 eggs 1/2 cup Karo Light Syrup 1/3 cup lemon juice 1/2
teaspoon Spice Islands Pure Vanilla Extract For the fruit topping:
3 cups sliced strawberries 2 tablespoons Karo Light Syrup 1
teaspoon lemon juice 1 teaspoon lemon zest Powdered sugar or
whipped topping.
91. Directions: 1. Combine warm water and 1 teaspoon sugar in a
large mixing bowl. Add yeast; let stand until foamy, about 5
minutes. 2. Heat milk and butter to 100 degrees to 110 degrees F.
(Butter does not need to melt). 3. Add milk mixture, eggs, sugar,
salt and 2 cups flour to yeast mixture. 4. Beat 3 minutes with
electric mixer. Stir in enough remaining flour to make a soft
dough. 5. Knead on lightly floured surface until smooth and
elastic, about 8 to 10 minutes or use a dough hook in mixer. 6.
Place dough in a greased bowl, turning to coat and cover or allow
to rise, covered on the counter. 7. Let rise in a warm, draft-free
place until doubled, about an hour. Punch dough down. Divide into
24 small balls. Grease 3 baking sheets. 8. Roll each ball into a
15-inch rope. Loosely coil each rope into a circle, tucking ends
under. Cover and let rise in warm area until light and doubled in
size, about 20-30 minutes. 9. Pre-heat oven to 325 degrees F.
Uncover dough and carefully brush rolls with half of the melted
butter. Make deep thumbprints in center of each roll; fill each
with 1 teaspoon lemon curd. 10. Bake for 12-15 minutes or until
golden brown. Immediately remove from pan; brush a second time with
remaining butter. Cool slightly on wire rack. 11. In a small bowl,
blend powdered sugar and enough lemon juice for vanilla desired
drizzling consistency. Drizzle over warm rolls. Ingredients: The
tart, bright flavor is a yummy taste of spring." Read more about
this recipe on Leigh Anne Wilkes' blog yourhomebasedmom.com.
Original photography by Leigh Anne Wilkes. 1/4 cup warm water (100
degrees to 110 degrees F) 1 teaspoon sugar 2 envelopes
Fleischmann's ActiveDry Yeast 1 cup milk 1/2 cup butter, cut in
chunks 2 eggs 1/2 cup sugar 1/4 teaspoon salt 5 1/4- 5 3/4 cups
flour Topping: 1/4 cup butter, melted 1/2 cup lemon curd Glaze: 1
cup powdered sugar 1-2 Tbsp fresh lemon juice
92. April Snail Rolls Raspberry Cinnamon Rolls with Cream
Cheese Frosting
93. Gluten Free Sugar Cookies Parmesan Rosemary Potato Rolls
Peanut Butter Cookies and Cream Granola Bars
95. Directions: 1. Combine bread flour, brown sugar,
undissolved yeast, salt and cinnamon in a large mixer bowl. Heat
water, corn syrup and butter until very warm (120 to 130F). Add
liquids to flour mixture and beat for 2 minutes at medium speed of
electric mixer. Stir in enough whole wheat flour to make a soft
dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover and let rest 10 minutes. 2. Cut dough
into 16 equal long strips. Form each piece into a snail shape by
rolling up one end and place on large greased baking sheet. Cover;
let rise in warm, draft-free place until doubled in size, about 30
to 40 minutes. 3. Preheat oven to 350F. 4. Cut slits using the end
of a sharp knife into the tops where the almonds will go. Place an
almond slice in each slit. 5. Place rolls in oven and bake 15 to 20
minutes or until golden brown. Remove from pan and cool on wire
rack. Brush with butter if desired. 6. To make muffin pan rolls:
Cut dough into 12 to 16 equal pieces depending on desired size of
rolls. Place balls in greased muffin cups of standard (2-1/2 inch)
muffin pans. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 40 minutes. Preheat oven to 350F.
Place rolls in oven and bake for 15 to 20 minutes or until golden
brown. Brush baked rolls with melted butter, if desired. Remove
from pan and cool on wire rack. 7. TIP: Use these rolls to make
tasty mini sandwiches or serve as hearty dinner rolls. Ingredients:
These Snail Rolls would make a great bake sale treat because they
are eye-catching AND delicious! Read more about this recipe on
Rachel Rockwells blog bubblynaturecreations.com. Original
photography by Rachel Rockwell. 1-1/2 cups bread flour 2
tablespoons brown sugar 2 envelopes Fleischmann's RapidRise Yeast
1-1/4 teaspoons salt 1/2 tsp. Spice Islands Ground Cinnamon 1-1/3
cups water 1/4 cup Karo Light Corn Syrup 2 tablespoons butter OR
margarine 1-3/4 to 2-1/4 cups white whole wheat flour Sliced OR
slivered almonds (2 per roll - around 32)
97. Directions: 1. Combine 1 1/2 cups flour, granulated sugar,
undissolved yeast and salt in a large mixing bowl. 2.Microwave
milk, water, and 1/3 cup butter in a microwave safe bowl for 2
minutes or until warm; butter does not need to melt. 3. Add butter
mixture to flour mixture. Beat for 2 minutes on medium speed. 4.
Add eggs and 1/2 cup flour. Beat for 2 minutes on high speed. 5.
Stir in remaining 2 1/2 cups flour until batter forms. 6. Cover
dough tightly with plastic wrap. Refrigerate for 2 hours or up to 2
days. 7. Line a 13 x 9 inch baking pan with parchment paper. Set
aside. 8. Remove dough from refrigerator and punch down dough.
Place dough onto a lightly greased surface; divide in half. Roll
dough into a 16 x 10 inch rectangle. Ingredients: They take the
classic homemade cinnamon roll to the next level!" Read more about
this recipe on Jenn Kurkiewicz's blog deliciouslysprinkled.com.
Original photography by Jenn Kurkiewicz. Dough: 4 1/2 cups
all-purpose flour 1/3 cup granulated sugar 2 envelopes
Fleischmann's RapidRise Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup
water 1/3 cup butter 2 large eggs Raspberry Cinnamon Filling: 1 (24
oz.) bag frozen raspberries, NOT THAWED 1/2 cup granulated sugar 2
teaspoons cornstarch 2 Tablespoon Spice Islands Ground Saigon
Cinnamon Cream Cheese Frosting: 1/2 cup (1 stick) salted butter,
softened 1 (8 oz.) package cream cheese, softened 4 cups powdered
sugar 2 teaspoon Spice Islands Pure Vanilla Extract 9. Sprinkle
evenly with ground cinnamon, then top with frozen raspberries. 10.
Roll dough up tightly. Using a sharp knife, cut roll into 13 equal
pieces. Place cinnamon rolls into prepared pan. Cover and let rise
for 30 minutes in a warm place until cinnamon rolls double in size.
11. Using an electric mixer, beat together the butter and the cream
cheese. 12. Slowly mix in the powdered sugar and vanilla, then beat
for 2 minutes until smooth and creamy. Set aside. 13. Pre-heat oven
to 375F degrees. Bake cinnamon rolls for 15 minutes. 14. Remove
cinnamon rolls from pan and place onto wire rack. Frost tops of
each cinnamon roll & enjoy!
98. Yield: 16 bars Prep Time: 15 minutes Peanut Butter Cookies
and Cream Granola Bars
99. Directions: 1. Stir together the oats, cereal, cup mini
peanut butter candies, mini chocolate chips, and cookie chunks. Set
aside. 2. Combine the peanut butter, corn syrup, and brown sugar in
a microwaveable bowl. Heat on HIGH for 1-2 minutes. Stir in the
vanilla extract and blend. 3. Pour the syrup mixture over the oats
mixture and stir until completely coated. 4. Pour the mixture into
a greased 9x13 pan. Use a sheet of parchment and press the mixture
down firmly. Top with the remaining candies and press down into the
bars. Let set for an hour. Cut into 16 even bars. Store in a sealed
container on the counter. Ingredients: "Wrapping the granola bars
this way is also an appealing way to share them at bake sales or
parties. Cute food always catches our eyes first, right? Read more
about this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com.
Original photography by Jocelyn Brubaker. 2 cups quick oats 2 cups
crispy rice cereal cups mini chocolate chips cup + 3 tablespoons
mini chocolate and peanut butter candies 10 chocolate cream-filled
cookies, chopped finely 1 cup creamy peanut butter 1 cup Karo Light
Corn Syrup cup brown sugar 1 teaspoon Spice Islands Pure Vanilla
Extract
101. Directions: 1. Combine 1-1/2 cups flour, yeast, sugar,
salt and rosemary in a large bowl. Heat milk, potato flakes, water
and oil until very warm (120 to 130F). Stir into dry ingredients.
Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rise 10 minutes. 2. Divide dough into 12 equal portions.
Roll each portion into a ball and place on a greased pie pan.
Cover. Let rise in warm, draft-free place until doubled in size,
about 20 to 40 minutes. 3. Brush tops of rolls with egg. Sprinkle
rolls with Parmesan cheese and fresh rosemary. Bake at 375 F for 15
to 20 minutes or until done. Remove from baking sheet; cool on wire
rack. Not only do I serve these delicious Parmesan Rosemary Potato
Rolls to my kids, but seconds are encouraged!" Read more about this
recipe on Tanya Schroeder's blog lemonsforlulu.com. Original
photography by Tanya Schroeder. 2-3/4 to 3-1/4 cups all-purpose
flour 1 envelope Fleischmann's RapidRise Yeast 1 tablespoon sugar 1
teaspoon salt 1 teaspoon fresh rosemary 3/4 cup milk 1/2 cup
instant potato flakes or buds 1/2 cup water 2 tablespoons Mazola
Pure olive oil 1 egg, lightly beaten 2 tablespoons grated Parmesan
cheese 1 tablespoon finely chopped fresh rosemary Ingredients:
102. Yield: 3 dozen cookies Prep Time: 45 minutes Bake Time: 9
minutes Gluten Free Sugar Cookies
103. Directions: 1. Combine flour mix, baking powder and salt
in a bowl and set aside. 2. Beat sugar and butter in a large bowl
with electric mixer for 2 to 3 minutes until creamy. 3. Add egg,
corn syrup and almond and continue mixing until well blended. 4.
Add dry ingredients and mix on low speed for 1 to 2 minutes or
until a smooth dough forms. 5. Transfer dough onto plastic film,
flatten into a disc, wrap tightly and refrigerate for 30 minutes or
until very firm. 6. Preheat oven to 375F. 7. Roll dough into 1-inch
balls and arrange 3-inches apart on an ungreased baking sheet. 8.
Place cookies on ungreased baking sheets. 9. OR divide dough into 3
portions; refrigerate 2 of the portions. Lightly dust counter with
Gluten-Free Flour Mix. Roll one portion of dough into a circular
shape that is about 1/4-inch thick. Use favorite cookie cutters to
cut out shapes. Place cookies on baking sheets that have been
sprayed with cooking spray. Repeat with remaining dough. 10. Bake
for 8 to 10 minutes or until firm in center and light brown in
color. Remove from oven and cool on baking sheet for 2 to 3
minutes. Remove to cooling rack to finish cooling. 11. Combine
powdered sugar and almond extract for frosting. 12. Add in enough
milk to make the right spreading consistency. 13. Frost with
frosting. Ingredients: These sugar cookies would be a great go-to
for any bake sale and because theyre gluten free, anyone can gobble
them up!" Read more about this recipe on Leigh Anne Wilkes' blog
yourhomebasedmom.com. Original photography by Leigh Anne Wilkes.
2-1/2 cups Gluten Free Flour Mix 1 teaspoon Argo Baking Powder 1/4
teaspoon salt 1-1/4 cups sugar 10 tablespoons butter OR margarine,
softened 1 egg 1 tablespoon Karo Light Corn Syrup 1 teaspoon Spice
Islands Pure Almond Extract Frosting: 1 1/2 cups powdered sugar 1
tsp Spice Islands Pure Almond Extract 3-4 tsp milk or whipping
cream
104. May Mother's Day Honey Wheat Message Bread Chocolate
Peanut Butter Whoopie Pies
105. White Chocolate Pecan Pie Bars Toasted Coconut Sugar
Cookie Bark Raspberry Chocolate Chip Pull Apart Coffee Cake
107. Directions: 1. Combine 1/2 cup all-purpose flour, whole
wheat flour, undissolved yeast and salt in a large bowl. Gradually
add warm water (120 to 130F) to flour mixture. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Stir in
enough remaining flour to make a soft dough. 2. Knead on lightly
oiled surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes. 3. Shape dough into smooth ball;
flatten to 9-inch round. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until almost doubled in size, about
1 hour. Writing Mixture: 1. Combine softened butter, flour and
water in a small bowl. Stir to make a smooth paste. Transfer
Writing Mixture to a resealable bag. Cut the tip. 2. Brush dough
surface with beaten egg and water. Write your message on bread with
Writing Mixture squeezed through resealable bag. 3. Bake in a
preheated 375F oven for 30 to 35 minutes or until done. Remove from
sheet; cool on wire rack. Ingredients: "It's such a fun way to
celebrate Mother's Day and your mom will be surprised to see 'Mom'
written on it! Read more about this recipe on Rachel Rockwells blog
bubblynaturecreations.com. Original photography by Rachel Rockwell.
1-1/2 cups all-purpose flour 1 cup whole wheat flour 1 envelope
Fleischmann's RapidRise Yeast 1 teaspoon salt 3/4 cup warm water 4
tablespoons honey 1/4 cup vegetable oil 1 egg (beaten with 1
tablespoon of water) Writing Mixture: 1/4 cup butter OR margarine,
softened 1/4 cup all-purpose flour 1/2 teaspoon water
109. Directions: 1. Preheat oven to 325F. Line one large baking
sheet with parchment paper or silicone baking mats. Set aside.
Pies: 1. Whisk flour, cocoa powder, baking powder, baking soda and
salt in a small bowl. Set aside. 2. Using a hand or stand mixer,
beat butter, granulated sugar, brown sugar and eggs in a large
mixing bowl for 2-3 minutes until thick and combined. 3. In a small
bowl, mix together milk, corn syrup and vanilla extract until
combined. 4. Add cocoa mixture to butter mixture, alternating with
milk mixture, beating after each addition until smooth. 5. Fold in
chocolate peanut butter cups until combined. 6. Scoop batter (about
3 tablespoons each) onto prepared baking sheet. Slightly flatten
batter with fingers. Ingredients: "If you can make a batch of
cookies, you can make these delicious whoopie pies, no fancy baking
tools needed!" Read more about this recipe on Jenn Kurkiewicz's
blog deliciouslysprinkled.com. Original photography by Jenn
Kurkiewicz. Pies: 2 1/2 cups all-purpose flour 6 tablespoons cocoa
powder 1/2 teaspoon Argo Baking Powder 1/2 teaspoon baking soda 1/8
teaspoon salt 1/2 cup salted butter, softened 1/2 cup granulated
sugar 1/3 cup brown sugar 2 large eggs 1/4 cup Karo Light Corn
Syrup 1/4 cup milk 1 teaspoon Spice Islands Pure Vanilla Extract 1
1/2 cups chocolate peanut butter cups, crushed Peanut Butter
Filling: 1 cup (2 sticks) unsalted butter, softened 1 cup creamy
peanut butter 2 cups powdered sugar 2 teaspoons Spice Islands Pure
Vanilla Extract 7. Bake for 10-14 minutes. Let cool completely on
wire rack. Peanut Butter Filling: 1. Using a hand or stand mixer,
cream together butter and creamy peanut butter until light and
fluffy. Beat for about 3 minutes. 2. Slowly add powdered sugar and
vanilla extract. Mix until filling becomes light and fluffy.
Assemble Pies: 1. Spread or pipe filling on the bottoms of half of
the pies; top with remaining pies.
111. Directions: 1. Dissolve the yeast in the warm water. Let
set for 5 minutes. 2. Heat the milk and butter in a small saucepan
over medium heat until melted and warm. 3. Combine the yeast water,
milk and butter, 2 cups flour, sugar and salt. Beat with a mixer
for 2 minutes. 4. Slowly add more flour until a soft dough forms.
Place the dough on a lightly floured surface and knead until
smooth. Place the dough ball in a greased bowl, turning the dough
once to coat each side. 5. Cover the bowl and place in a warm place
for 1 hours, or until double in size. Punch the dough down and roll
into 48 even balls. 6. Mix together the sugar coating. Dip the
dough balls in the melted butter and roll in the sugar. Place half
the sugar coated balls in a greased 12 cup Bundt pan. Sprinkle with
half the chocolate chips and raspberries. Repeat with the remaining
balls. Mix together any remaining butter and sugar and pour over
the top. 7. Cover the pan and let rise for an additional 45
minutes. Bake at 375F for 35 minutes. Remove and immediately flip
the coffee cake onto a plate. Allow the cake and pan to set for one
minute before removing the pan. Let the coffee cake cool for at
least 10 minutes before serving. Store in a covered container.
Reheat pieces in the microwave or oven. Ingredients: "You could
also make it for your mom for Mothers Day as a thank you for
everything she has done for you over the years." Read more about
this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com.
Original photography by Jocelyn Brubaker. 1 envelope Fleischmanns
Active Dry Yeast 1/4 cup warm water 1 cup milk 1/4 cup butter 3 1/2
- 4 cups flour, divided 1/4 cup sugar 1/2 teaspoon salt Sugar
Coating: 1 1/4 cups sugar 2 teaspoons Spice Islands Ground Saigon
Cinnamon 1/2 cup butter, melted 1/3 cup miniature chocolate chips 1
1/2 cups fresh raspberries