Tuesday, November 25, 2008
Clone of a Cinnabon
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Tuesday, November 4, 2008
Soda Cracker Toffee (Becca)
To make this incredibly easy treat, start by placing a single layer of saltine crackers on a baking sheet. Preheat the oven to 425. In a saucepan, bring one cup brown sugar and one cup butter to boil and let boil for three minutes. Pour this directly over the crackers and place baking sheet in the oven for only 3 to 5 minutes. The crackers will begin to sort of "float" over the mixture. Be careful, because this can burn really fast, and the sugar will get grainy and bleh.
Let the crackers cool for a while, then spread with melted chocolate chips. Place in the freezer until it hardens, then break apart and eat!