1 pkg. (1/4 oz.) active dry yeast
1 TB sugar
1/4 warm water (110 degrees)
1 cup 2 % milk
1/3 cup instant vanilla pudding mix (half of a 3.4 oz. pkg.)
1 egg
1/4 c. butter, melted
1 tsp. salt
3 to 3 1/2 c. all-purpose flour (plus a little more)
Filling:
3/4 c. sugar
1 TB cinnamon
1/4 c. butter, melted
Chopped walnuts or pecans, Optional
Frosting:
1 1/2 c. confectioners' (pwd.) sugar
1/2 c. butter, softened
2 tsp. vanilla extract
1 tsp. water
1. In a bowl, dissolve yeast and 1 TB sugar in warm water. In a bowl beat milk and pudding mix on low speed 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and 2 c. flour; beat on medium until smooth. Add rest of flour and stir in enough flour to form a soft dough. (May need more than recipe calls for.)
2. Turn onto a floured surface; (or knead in mixer) knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. For filling, in a bowl, mix sugar and cinnamon. Punch down dough; divide in half. Roll each into an 18x10" rectangle. Brush each with 2 TB. butter; sprinkle with half of the sugar mixture. Sprinkle with chopped nuts if desired. Roll up, starting with a long side; pinch seam to seal. Cut each into 12 slices.
4. Place in a greased 9x13" baking pan. Cover; let rise in a warm place until doubled, about 45 min. Preheat oven to 350 degrees.
5. Bake 20-25 min. or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over warm rolls.
Makes 2 Dozen +
Monday, February 2, 2015
Sweet and Salty Party Mix
3 cups each Corn Chex, Rice Chex and Wheat Chex,
3 cups miniature pretzels
1 cup dried cranberries
1 cup sliced almonds
1/2 c. butter cubed
1 cup brown sugar
1/4 c. corn syrup
1/4 teaspoon baking soda
Place cereal, pretzels, cranberries and almonds in a greased 6 quart slow cooker; toss to combine. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat.
Cook, covered, on low 1 hour, stirring halfway. Spread onto waxed paper; cool completely. Store in airtight containers.
or
Combine dry ingredients in a large bowl and toss to mix. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat. Spread onto a cookie sheet and bake at 250 degrees for 20 min., stirring halfway. Spread onto waxed paper to cool. When I doubled the recipe, I made extra saucepan mixture (2 1/2 x) to have enough to coat the dry ingredients.
makes 16 servings (3/4 c. each)
3 cups miniature pretzels
1 cup dried cranberries
1 cup sliced almonds
1/2 c. butter cubed
1 cup brown sugar
1/4 c. corn syrup
1/4 teaspoon baking soda
Place cereal, pretzels, cranberries and almonds in a greased 6 quart slow cooker; toss to combine. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat.
Cook, covered, on low 1 hour, stirring halfway. Spread onto waxed paper; cool completely. Store in airtight containers.
or
Combine dry ingredients in a large bowl and toss to mix. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat. Spread onto a cookie sheet and bake at 250 degrees for 20 min., stirring halfway. Spread onto waxed paper to cool. When I doubled the recipe, I made extra saucepan mixture (2 1/2 x) to have enough to coat the dry ingredients.
makes 16 servings (3/4 c. each)
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