90 Minute Cinnamon Rolls

Ingredients:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Serve warm

Comments:
For smooth cutting use dental floss. Put thread under roll then cross at top and pull. It will cut through the dough keeping the round shape. Also, Mine made about 24 rolls on this recipe as I cut them a little thinner and then let rise for double the time so they would be light and fluffy. Serve as is or drizzle a cream cheese frosting on top. These are definitely a hit for us. We'll probably never buy canned ones again.

Creme Brulee French Toast

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf challah bread (egg bread)
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt

Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. Cut 6-8 (1-inch thick) slices from center portion of bread and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day. Preheat oven to 350-degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Comments:
This is great to have for breakfast on holidays because you have to make it the night before. Then in the morning all you have to do is bake it!

Golden Crescent Rolls

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
1 eggs
1/4 cup shortening
2 cups all-purpose flour
2 tablespoons butter, softened

Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Comments:
Used this to make the Chicken & Broccoli Braid. It was sorta like a sweet bread and very good. Also very easy to make. We'll be using this for Thanksgiving as regular crescent rolls as well.
**These were good although much heavier than I think a crescent roll should be. I always think they are light and fluffy and these are much more like a regular roll.

Cheesy Biscuits

Ingredients:
1 jar (8oz) cheez wiz
1 can (10oz) refrigerated buttermilk biscuits
1/2 cup Kraft 100% grated parmesan cheese

Directions:
Preheat oven to 400. microwave cheese sauce as directed. Pour into small bowl. Dip each biscuit top in cheese sauce then in parmesan cheese, coating tops of rolls. Place biscuits on ungreased cookie sheet. Bake until golden brown

White Bread in Bread Machine

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast

Directions:
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.Bake on White Bread setting . Cool on wire racks before slicing

***Tipmake sure to add the liquid ingredients first. then sugar, salt, and flour. Add yeast in last. Put your setting on the machine to white bread-Light to make sure the crust does not get to hard.