*CREAMY CINNAMON ROLLS*

(RECIPE POSTED BY ALISA GUYNN)

Preparation Time: 20 minutes
Chill Time: Overnight
Bake Time: 30 to 35 minutes
Cool Time: 5 minutes 
Makes 12 rolls 

Tip: Use remaining Eagle Brand as dip for fruit; add a few spoonfuls to coffee or pour into storage container and store tightly covered in refrigerator for up to 1 week.

2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) Eagle® Brand Sweetened Condensed Milk (NOT Evaporated milk), divided use
1 cup chopped pecans
2 tsp. ground cinnamon
1 cup sifted powdered sugar
1/2 tsp. vanilla extract
Chopped pecans, optional
On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9-inch rectangle.
Spread 1/3 cup Eagle Brand over dough rectangles. Sprinkle with 1 cup pecans and cinnamon.
Roll up jelly-roll style starting from a short side cut.
Cut each into 6 slices.
Generously grease 13 x 9-inch baking pan.
Place rolls, cut sides down, in pan.
Cover loosely with greased waxed paper and then with plastic wrap.
Chill overnight.
Cover and chill remaining 1/3 cup Eagle Brand.
To bake, let pan of rolls stand at room temperature for 30 minutes.
Preheat oven to 350¡.
Bake 30 to 35 minutes or until golden brown.
Cool in pan 5 minutes; loosen edges and remove rolls from pan.
Meanwhile for frosting, in small bowl, combine powdered sugar, remaining 1/3 cup Eagle Brand and vanilla.
Drizzle frosting on warm rolls.
Sprinkle with additional chopped pecans if desired.

*CHEESY GARLIC BREAD*

This cheesy garlic bread is hands-down my ultimate garlic bread. It's pretty much a meal in itself. Serve it with some marinara sauce and you have an amazing appetizer.

1/2 cup butter, softened to room temp.
3 cloves garlic, finely minced
1 1/2-2 cups shredded mozzarella cheese
1/4 cup mayonnaise
1/2 loaf italian or french bread
dried parsley flakes (optional)

Preheat oven to 375.
Cut loaf in half lengthwise, and put one half on baking sheet.
(This recipe is for half a loaf.)
In a small bowl combined softened butter with minced garlic. Stir well.
In another bowl, combine shredded mozzarella cheese with mayonnaise. It's a bit glumpy (very technical cooking term there). Just do your best to combine them together with a spoon.
Spread butter/garlic mixture on loaf.
Next, spread cheese/mayo mixture on top.
I find it easiest to do this part with my hands.
Sprinkle with some dried parsley flakes for a bit of color. This part is optional.
Bake in 375F degree oven for about 12-15 minutes, until cheese is melted and bubbly.
Cut into slices and serve.
If you like, serve it with a little marinara dipping sauce and dig in!

*HOMEMADE DUMPLINGS*

Awesome in stews or soups. Those are really light and fluffy.

1 cup all-purpose flour
2 tsp. baking powder
1 tsp. white sugar
1/2 tsp. salt
1 tbsp. margarine or butter
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl.
Cut in butter until crumbly.
Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew.
Cover and simmer 15 minutes without lifting lid.
Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

NAAN INDIAN FLATBREADS

 

(RECIPE POSTED BY DIANA ROSS MADILL)

Made fish tacos last night and made my own wraps. Thought I would share this recipe for Indian Naan Flat Bread. It is an Anna Olson recipe and the best one for this bread that I have tried. They are very easy and have a very nice flavour and texture.

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
6 tblsps. melted butter or margarine

Mix all ingredients together and knead for about 3 minutes. (it is a fairly soft dough)Cover and let dough rest for 30 minutes to one hour. Divide into 4 equal pieces and form into balls. Roll each piece into a circular shape (quite thin like a tortilla). Cook in a hot frying pan (ungreased) until puffed and golden/brown on each side. Makes great wraps or to serve with chili or soup.... I find it just as easy to double the recipe and make 8 at a time.

COFFEE SHOP CORN MUFFINS

(Made those the other day to go with my chili and was pleasantly surprised @ how good and moist they tasted, will definitely make them again)

1 1/4 cups cornmeal
1 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (you can use 1 tbsp. vinegar in a cup of milk)
3/4 cup oil

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.
In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 425 degrees F for 12-15 minutes or until muffins test done.
Cool for 10 minutes before removing to wire rack.

CHEDDAR BISCUITS

(RECIPE POSTED BY MANON VEILLEUX)

(like those at Red Lobsters)

2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 - 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings

CHOCOLATE-FILLED CRESCENTS

(RECIPE POSTED BY MELISSA MOASE)

1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup mini chocolate chips
Powdered sugar, if desired

Heat oven to 350 degrees F.

Separate dough into 8 triangles.
Place tablespoon of chocolate chips on wide end of each triangle.

Roll up, starting at shortest side of triangle, rolling to opposite point.

Place on ungreased cookie sheet.
Bake at 350 degrees F. for 15 to 20 minutes or until golden brown.

Sprinkle with powdered sugar.

THANKSGIVING DRESSING (SOUTHERN STYLE)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

4 cups crumbled egg cornbread (use white cornmeal)
4 cups crumbled biscuits
1 cup milk
3 cups turkey broth
1/2 stick margarine
1/2 cup onion
1 cup celery
Salt and pepper

Bake in greased pan at 350 for 1 hr (may need to double or triple this recipe). This makes a very moist dressing.

CORNBREAD DRESSING

(RECIPE POSTED BY ROBIN HENRY)

3 C. self rising cornmeal
1 C. self rising flour
4 eggs
2 C milk

Mix well and pour into greased pan (cast iron works best) and bake for 20 minutes at 400 degrees. Let cool; then break it up into food processor and grind until fine. Will probably have to do this in 2-3 batches. Pour into large mixing bowl.

Chop 2-3 large onions (food processor)
Chop 4 stalks of celery (food processor)
1 5oz. can of evaporated milk (regular milk can be substituted)
2 eggs
3 T. (T=tablespoons)salt
1 1/2 T. black pepper
1 T. ground sage
96 oz. chicken broth

Bake at 400 degrees for approximately 1 hr. maybe longer in a 13x9 pan or slightly larger. If smaller pan is used will need to cook longer. If it starts looking too brown but not done all the way through then cover top with tin foil.

ULTIMATE COFFEE CAKE

(This recipe and pic is from Paula Deen, I tried it the other day and it was simply HEAVEN in a pan.) :))

16-24 frozen dinner rolls (I put in 18 rolls in the bundt pan)
1 (3 oz.) butterscotch pudding mix NOT INSTANT
1/2 cup packed brown sugar
1/2 cup pecans chopped if want
1/2 cup melted butter

The night before place rolls in greased bundt pan and sprinkle pudding mix over the rolls evenly, then the sugar, the pecans and then pour melted butter over it all. Cover with a damp cloth or towel and let it rise for 8-10 hours. Place in a pre heated 350 oven for 30 mins......HEAVEN

SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.

THE EASIEST, BESTEST FOCCACIA BREAD EVER

RECIPE POSTED BY CARRIE CHIBI KEANE)

2 3/4 cups all-purpose flour
1 tsp salt
1 tsp white sugar
1 packet active dry yeast
1 tsp garlic powder
1 tsp oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 dash ground black pepper
1 tbsp vegetable oil
1 cup water
2 tbsp olive oil
2 tbsp grated parmesan cheese
1 1/2 cups shredded mozzarella cheese

In large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper.
Mix in vegetable oil and water.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
Cover with damp cloth and let rise in warm place 25 minutes.
Preheat oven to 425 degrees.
Punch dough down, place on greased baking sheet.
Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
Bake for 13-15 minutes until golden brown.

LUCKY LEMON CINNAMON ROLLS

(RECIPE POSTED BY KIM SEABROOK)

Ingredients: Dough:
5-1/2 to 6 cups all-purpose flour
1/2 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 cup milk
1/2 cup butter or margarine
3 large eggs

Cinnamon Filling:
1/4 cup butter or margarine, melted
1 cup sugar
1/4 cup brown sugar
2 teaspoons ground cinnamon

Lemon Topping:
1/2 cup sugar
1/3 cup Karo® Dark Corn Syrup
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 cup sliced almonds

Directions:
For Dough:
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 3 to 3-1/2 cups flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator, divide in half. Roll each half to 18 X 12-inch rectangle. For cinnamon filling, brush each rectangle with melted butter. Combine sugars and cinnamon in a small bowl; Stir. Sprinkle with cinnamon sugar mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Cut each roll into 12 equal pieces. Lightly grease two baking sheets. Place 12 pieces on each sheet, with sides touching. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

For Lemon Topping:
Combine sugar, corn syrup, butter, lemon juice and peel in a small pan. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Cool. Lightly brush about 2 tablespoons of lemon topping on rolls. Sprinkle almonds over the top of rolls. Preheat oven to 350° F. Bake for 20 to 22 minutes, or until lightly browned. Cool slightly and brush with remaining lemon topping.

WHOLE-WHEAT BREAD

This is the bread we use to make in Katimavik twenty some years ago. Ellen was the expert at it and would always have a few loads ready for us when we got home from work. And let me tell you, there was nothing tastier and that smelt better then the aroma of fresh bread coming out of the oven. We would all sit around the table and wait till it was out of the oven and then we’d all pig out. YUMMY!!!

3 cups warm water

3/4 cup honey

3 big tbsp. yeast
1/4 cup butter or margarine
5 cups whole-wheat flour
1 tbsp. salt
2 or 3 cups more flour

Allow all ingredients to warm to room temperature.
Combine in a large mixing bowl the water, honey and yeast. Allow yeast to soften 5 minutes, or longer.
Add butter, 5 cups whole wheat flour or salt. Beat by hand 100 times or 7 minutes with electric mixer at low speed. If dough is not beaten sufficiently, the bread will be heavy.
Add 2 to 3 cups more whole wheat flour and stir well.
Sprinkle approximately 1 cup flour over a bread board.
Knead until dough is smooth and elastic use more flour if require to prevent sticking.
Let rise in a warm place (85’F) until double in bulk for about 1 hour.
When double in bulk, knead. Cover and let rise again until double in bulk.
Knead to original size. Place in loaf pan , greased with butter or margarine.
Let rise until dough reaches the top of pan; the dough will continue to rise in the oven.
Bake in a preheated oven at 350’F for 50 minutes.

BRUSCHETTA BREAD

1 loaf French bread, cut into 1-inch slices
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp. extra virgin oil
1 tbsp. balsamic vinegar
1 tbsp. each oregano, basil and parsley (you can use fresh chopped)
Pinch of salt and pepper
2-3 large tomatoes, diced
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Preheat oven to 375'F degrees.
Arrange the bread slices in a single layer on a baking sheet.
In a bowl, mix the onion, garlic, oil, vinegar, seasonings. Mix and gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
Bake 10 minutes in the preheated oven or until cheese is melted and bread is lightly toasted.

***NOTE: you can add 2 slices of bacon (cooked and crumble) to tomato mixture if you wish or olives.
And you can use 1 cup crumbled Feta cheese instead of the mozzarella cheese. YUMMY!!! :))

ANGEL BISCUITS

(RECIPE POSTED BY THEODORE ALTON McELROY)

I made these this morning and had them with butter and honey along with my bacon and egg and they are to die for! Tomorrow I will do them with sausage and country white gravy.

1 package dry yeast
1/4 cup warm water
2-1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk

Very important secret to getting your yeast to rise!! Dissolve yeast in warm water and sugar and set aside. (It will foam up, use a spatula to empty it later)
Mix flour, baking soda, baking powder an salt. Cut in shortening as you normally do for biscuits or pie dough (or cheat like I did and zap it in the microwave in a measuring cup until it has just completely melted)
Stir in the buttermilk and yeast mixture and blend thoroughly. The dough is ready to refrigerate.
When it's time to make the biscuits, turn the dough out on a floured bread board and knead lightly. Roll out and cut with a biscuit cutter (I used a glass) placing them in a greased
pan.
Let the dough rise slightly before baking in a 400-degree oven for about 12-15 minutes.

MONKEY BREAD

(so good... for breakfast or as a snack)

1 pkg. (3 ½ oz) cook and serve butterscotch pudding mix
3/4 cup sugar
1 tbsp. ground cinnamon
1/2 cup finely chopped pecans (opt)
1/2 cup butter or margarine, melted
3 tubes (10 oz. each) refrigerated biscuits

In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired.
Pour the butter into a shallow bowl. Cut the biscuits into quarters.
Dip several pieces into the butter then place in bowl; cover and shake.
Remove to a greased 10-in. Fluted tube pan. Continue until all the biscuit pieces are coated.
Bake at 350' for 30-35 minutes.
Cool in pan for 30 minutes before inverting onto a serving plate.
Yield: 10-12 sevings.

PIZZA BREAD

1 store-bought pizza dough
Garlic salt to taste
2 tbsp. butter, melted
1 cup mozzarella cheese, shredded
Fresh basil, cut up
1-2 tomatoes, chopped
2-3 cloves garlic, chopped
2 tbsp. Parmesan cheese

Preheat oven to 375'F.
Grease pan and roll out dough until it fits your pan.
Mix garlic salt with butter and brush on top of dough.
Sprinkle mozzarella cheese over buttered dough.
Layer basil over cheese, layer tomatoes and garlic. Bake 8-10 minutes or until brown. Sprinkle with Parmesan. Slice into 8 pieces like a pizza. :))

EASY WHITE BREAD

(recipe from Ricardo) so easy and good. :))

1 1/2 cups lukewarm water
1 tbsp. sugar
3 cups flour
2 tsp. instant yeast or 1 pkg. instant yeast
1 tsp. salt

Butter a 10 x 20-cm (4 x 8-inch) loaf pan.
In a bowl, combine the water and sugar. Set aside.
In another bowl, combine the flour, yeast and salt. Add the sugar mixture. Stir until a soft ball forms, adding more flour if necessary.

On a floured surface, knead the dough until smooth, about 10 minutes. Shape it into a cylinder and place it in the loaf pan. Let rise in a warm, humid place until double in volume and the top is higher than the lip of the pan, about 1 hour.
With the rack in the middle position, preheat the oven to (350°F).
Bake until golden brown, about 1 hour.
Unmold and let cool on a rack.
Note: You can also make bread dough in a stand mixer fitted with a dough hook.

CINNAMON STICKS

1 (11 oz.) can Pillsbury refrigerated soft breadsticks
2 tbsp. melted margarine
1 tbsp. honey
2 tbsp. sugar
1/2 tsp. cinnamon

Unroll dough; separate into strips. Combine margarine and honey, brush over strips.
Twist each strips on flat surface. Place 1 inch apart on large ungreased cookie sheet.
In a small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
Bake at 350’F for 15-18 minutes until golden brown.
YUM!!! what a gr8 snack... :))