Conference Cinnamon Rolls 2020
For the dough:
Warm 1 cup milk and 2/3 cup butter together until butter is melted. Add to Bosch with:
1 1/2 cups water
3/4 cup potato flakes
2 eggs
1/3 cup honey
1 1/2 tsp salt
2 cups white wheat flour
3 TBSP vital wheat gluten
1 TBSP instant yeast
Mix until combined.
Continue adding flour 1 cup at a time until dough pulls from sides and is not too sticky (about 6-7 cups total flour--I use about 3-4 wheat, then add white flour).
Knead in Bosch 5 minutes.
Rise until double.
Roll out half of the dough at a time. Cover with soft butter (I use about 6 TBSP per half of dough) and brown sugar and lots of cinnamon. Roll up, pinch, cut for cinnamon rolls. Makes 2 9x13 pans and a square pan. Rise.
Bake 350 25-30 minutes.
Frost with cream cheese frosting while hot.
Today I made these without so much sugar-- leaving the brown sugar out--and they were still delicious. The frosting provided plenty of sugar (maybe since there's already honey in the dough?) Enjoy!
Double Layer Chocolate Pie
For the dough:
Warm 1 cup milk and 2/3 cup butter together until butter is melted. Add to Bosch with:
1 1/2 cups water
3/4 cup potato flakes
2 eggs
1/3 cup honey
1 1/2 tsp salt
2 cups white wheat flour
3 TBSP vital wheat gluten
1 TBSP instant yeast
Mix until combined.
Continue adding flour 1 cup at a time until dough pulls from sides and is not too sticky (about 6-7 cups total flour--I use about 3-4 wheat, then add white flour).
Knead in Bosch 5 minutes.
Rise until double.
Roll out half of the dough at a time. Cover with soft butter (I use about 6 TBSP per half of dough) and brown sugar and lots of cinnamon. Roll up, pinch, cut for cinnamon rolls. Makes 2 9x13 pans and a square pan. Rise.
Bake 350 25-30 minutes.
Frost with cream cheese frosting while hot.
Today I made these without so much sugar-- leaving the brown sugar out--and they were still delicious. The frosting provided plenty of sugar (maybe since there's already honey in the dough?) Enjoy!
Chocolate 'Frosty' Ice Cream
This tastes like a Frosty!
For 1 1/2 quart freezer:
2 cups chocolate milk
1/3 cup sweetened condensed milk
1/2 cup cool whip
Blend together and pour into freezer, freezing as directed.
Pink Lemonade Cupcakes
1 white cake mix
1 cup water
3 egg whites
1/3 cup thawed pink lemonade concentrate
2 TBSP vegetable oil
3 cups powdered sugar
1/4 cup butter
4-6 TBSP thawed pink lemonade concentrate
2 drops red food coloring
Heat oven to 350 (325 for dark pans). Line 18 muffin cups with paper liners.
Beat cake mix, water, egg whites, 1/3 cup concentrate, and oil for 2 minutes. Spoon into muffin tins.
Bake 18-20 minutes or until done. Cool five minutes in pans and transfer to wire rack to cool completely.
Beat powdered sugar, butter, food coloring, and enough lemonade concentrate to make a smooth, spreadable frosting. Frost cooled cupcakes. Decorate with sprinkles or citrus candies.
Vanilla Chip Fruit Tart
3/4 cup butter, soft
1/2 cup powdered sugar
1 1/2 cup flour
Beat until smooth. Press in 12 inch pizza pan. Flute edge. Bake 20-25 minutes at 300. Cool completely.
Filling:
10 oz package white chips
1/4 cup whipping cream
Microwave until smooth. Beat in 8 oz soft cream cheese. Spread. Chill.
Slice fresh fruit on top.
Glaze:
1/4 c sugar
1 T cornstarch
1/2 cup pineapple juice
1/2 tsp lemon juice
Cook until thick and clear. Cool. Brush over fruit.
Vanilla Pudding Chocolate Chip Cookies
1 c butter
3/4 c brown sugar
1/4 c sugar
2 eggs
1 tsp vanilla
1 small vanilla pudding box
2 1/2 c flour
1 tsp baking soda
1 cup chocolate chips
Cream butter and sugars. Beat in eggs. Beat in vanilla and pudding. Sift flour with soda and mix into cookie dough. Stir in chocolate chips. Shape into balls, and press thumb in center of each. Bake at 375 8-10 minutes.
Irene and Norma's Coconut Chocolate Chip Cookies
These are our family's favorite cookie!
Cream together:
1 c butter, softened
1 c sugar
1 c brown sugar
Add and mix:
2 eggs
2 tsp vanilla
Sift together, then add:
2 c flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
Stir in:
2 1/2 cups oats
2 cups sweetened coconut flakes
lots of chocolate chips (I used 2 cups)
Bake at 350 about 11 minutes.
Jimmy's Famous Sugar Cookies
From a Webelos Activity
2 cups flour
¼ tsp salt
¾ cup butter (1 ½ sticks)
¾ cup sugar
1 large egg
1 tsp vanilla extract
Glaze:
2/3 cup powdered sugar
1-2 tsp milk
almond extract
Cover cookie sheet with parchment paper. Preheat oven to 350.
Combine dry ingredients. Set aside.
Partially melt butter. Combine with sugar. Add egg and mix well. Stir in vanilla.
Add dry ingredients and stir until combined.
Roll dough out ½ inch thick. Cut into shapes. Place on cookie sheet. Bake 8-10 minutes. Cool.
Glaze and sprinkle cookies. Enjoy.
Chocolate Majesty
1 chocolate cake mix (we like Duncan Hines Dark Chocolate Fudge or Devil's Food)
3/4 cup oil
16 oz sour cream
1 c choc chips
1 small box choc instant pudding (4-serving size)
1/3 c choc syrup
4 eggs
topping:
powdered sugar or ganache
Ganache: Melt chocolate chips and a little cream together, stirring to desired consistency. Drizzle over cake.
Heat oven to 350 (works well at 330 in my oven). Mix all ingredients. Blend well. Pour into greased bundt pan. Bake about 1 hour, or until toothpick is clean. Cool slightly (10-15 minutes). Invert onto platter. Sprinkle with powdered sugar, or decorate with ganache.
Double Layer Chocolate Pie
(This is an easy one--a favorite of Andy's)
4 ounces Cream Cheese, softened
1 T milk
1 T sugar
1 tub Cool Whip (12 ounces), thawed
1 pie crust (see recipe below or use chocolate crumb crust)
1 ½ c cold milk
2 packages (4 serving size) Jell-o chocolate flavor instant pudding
1 tub Cool Whip (12 ounces), thawed
1 pie crust (see recipe below or use chocolate crumb crust)
1 ½ c cold milk
2 packages (4 serving size) Jell-o chocolate flavor instant pudding
Mix cream cheese, milk, and sugar until smooth. Gently stir in 1 ½ c cool whip. Spread on bottom of crust.
Pour 1 ½ c milk into bowl. Add pudding mixes. Mix at least one minute. (Mixture will be thick.) Stir in 2 cups Cool Whip. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining Cool whip. Store leftover pie in refrigerator. Makes 8 servings.
Pie Crust
1 1/4 cup of flour
½ c shortening
½ tsp salt
Mix with fork or pastry cutter until like coarse crumbs (you can mix it as much as you want until you add the water.) Add ¼ c COLD water. Mix as little as possible, just until moistened. Dump mixture onto waxed paper and work into a ball. Put another sheet of waxed paper on top—smash ball. Roll out to pie plate size. Peel paper off one side. Place into pie plate, and peel off other side of waxed paper. (If it is too moist or won’t peel, chill before removing waxed paper.)
Shape and poke holes with a fork in bottom and sides. Bake at 425 for 10-12 minutes or until edges are golden.
Pour 1 ½ c milk into bowl. Add pudding mixes. Mix at least one minute. (Mixture will be thick.) Stir in 2 cups Cool Whip. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining Cool whip. Store leftover pie in refrigerator. Makes 8 servings.
Pie Crust
1 1/4 cup of flour
½ c shortening
½ tsp salt
Mix with fork or pastry cutter until like coarse crumbs (you can mix it as much as you want until you add the water.) Add ¼ c COLD water. Mix as little as possible, just until moistened. Dump mixture onto waxed paper and work into a ball. Put another sheet of waxed paper on top—smash ball. Roll out to pie plate size. Peel paper off one side. Place into pie plate, and peel off other side of waxed paper. (If it is too moist or won’t peel, chill before removing waxed paper.)
Shape and poke holes with a fork in bottom and sides. Bake at 425 for 10-12 minutes or until edges are golden.
Chocolate Chocolate-Chip Cookies
This makes a brownie-like cookie. I like to use one cup of milk chocolate chips and 1 cup of Hershey's special dark chips.
I think these cookies taste better if you mix them by hand. This dough freezes very well--freeze balls of dough on a cookie sheet (flatten each ball a little in the middle). When frozen, place in ziploc bag and bake when needed (or craved). For frozen cookie balls, bake at 350 12-14 minutes.
2 1/4 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 cubes) butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 tsp vanilla
2 cups chocolate chips
Mix butter and sugars until smooth and creamy. Add eggs and whisk until smooth. Stir in vanilla.
Sift flour, cocoa, soda and salt into mixture. Stir until well combined. Stir in chocolate chips. I'm sure they'd be delightful with some toasted pecans or walnuts.
Scoop into balls and place on cookie sheet. Bake at 375 about 10 minutes.
Chocolate Chip Coffee Cake
1 cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 t. vanilla extract
2 t. vanilla extract
1 t. baking powder
1 t. salt
1 t. baking soda
2 cups flour
Topping:
1/4 cup sugar
1/3 cup firmly packed brown sugar
1 t. cinnamon
1 cup chopped pecans or walnuts
6 oz. chocolate chips (about 1 cup)
Preheat oven to 350 degrees. In a large bowl cream butter and sugar together until smooth. Add eggs, sour cream, and vanilla. Sift and add baking powder, salt, soda and flour. Mix well.
Mix topping ingredients together in a small bowl. Sprinkle a greased bundt pan with about 1/2 cup of the topping followed by a generous 1 cup of the cake batter. Alternate layers until you have 4 layers of topping and 3 layers of batter. Bake for 45-60 minutes or until knife comes out clean.
Chocolate Mousse Cake
2 2/3 cups heavy whipping cream
1 package of Oreos
2 cups chocolate chips (Nestle)
whipped topping
Spray bottom of 9" spring form pan with PAM. Heat chocolate and 2/3 cup of cream over low heat, stirring until mixture is smooth. Cool about 5 minutes. Meanwhile, crush about 15 Oreos and add 2 Tbsp of the cream, mixing and pressing into the bottom of the pan to form a crust. Beat remaining cream until stiff peaks form. (Do not over beat, or you'll end up with butter.)
Add 1/2 cup of the beaten cream to the cooling chocolate mixutre. Then stir the chocolate mixture back into the remaining cream until there are no streaks of white.
Pour 2 cups chocolate mixture into the crust and spread evenly. Arrange about 13 Oreo halves (cream removed) on top of the chocolate to make a cookie layer. Repeat layers twice, and then end with remaining chocolate/cream mixture. Cover pan and refrigerate at least 12 hours. Remove rim of pan. Slice cake. Spread whipped topping over the top of the cake. Garnish with chocolate shavings. Sometimes I mark each slice with a Hershey kiss or Dove chocolate heart.
