Just in time for Mother’s Day, we thought we would bring you an easy and delicious recipe that the kids and dad can make!

Easy Cinnamon Rolls

Ingredients:
1 loaf frozen bread dough, thawed
2/3 cups brown sugar
4 tablespoons melted butter
1 teaspoon ground cinnamon
1/3 cup heavy cream
2/3 cup sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Directions:

Roll dough into a rectangle shape and brush with the melted butter. In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough.  Then starting with the long end, roll the dough up into a log.  Moisten edges with a little water to seal.

Cut the roll into 1-inch slices (you can make the slices wider if you want taller rolls).  Place rolls into lightly buttered cake pans and set aside at room temperature.  Allow to rise for approximately 1-1/2 hours (dough will have doubled).  Finally pour the heavy cream over rolls and bake at 350F for approximately 25 to 30 minutes.

Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.

Serve warm, fresh from the oven, or bake them ahead of time and warm them up just in time to serve.  Enjoy!

There is nothing quite like the smell of fresh baked bread, and offering your family their own individual rolls cuts down on the fighting over who got the bigger slice!

The nice thing about this recipe is that you can make a big batch and freeze them! Just pull out what you need and finish baking them for 5-10 minutes for fresh-baked bread with dinner.

What You Need:

1 3/4 C warm water, should be 105 to 115 degrees (check with thermometer)
2 pkg active dry yeast
1/2 C sugar
1 T salt
1 egg
1/4 C soft butter or margarine
6 C sifted all purpose flour
1 T butter or margarine, melted
Freezer paper

How to Make It:

Rinse a large bowl with hot water. Pour the warm water into the bowl. Add the yeast, sugar and salt. and stir until completely dissolved.

Add the egg, soft butter and 3 C of flour – 1/2 cup at a time. Beat together with an electric mixer on medium speed until smooth.

Slowly add 1 more C of flour and continue to beat another 2 minutes.

Add the remaining 2 C of flour to the mixture.

Use your hands to work in the flour.

Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.

Brush the top of the dough with the melted butter.

Cover the bowl with a damp towel.

Place the bowl in the refrigerator and allow the dough to rise 2 hours. The dough should double in size.

Remove the dough from the refrigerator and punch down the dough.

Dough may be stored in the refrigerator 1-3 days before use. Be sure dough stays covered and punch the dough once a day until ready to use.

When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.

On a lightly floured surface divide the dough in half.
With your palms roll each half of the dough into a 16 inch rope. Cut each rope into 18 pieces. Roll each piece into a smooth ball.

Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.

When all the muffin cups are full, cover with a towel and place in a warm place. Let rise again for 1 hour or until dough has doubled in size.

Preheat oven to 275 degrees. Bake the rolls 20 minutes. If you are planning to serve them right away, cook them for 5-10 minutes longer, or until nicely browned.

Remove the rolls from the oven and cool completely.

You can serve them right away or store them in the freezer to warm up as needed.

Wrap in the freezer paper and freeze for up to 12 months.

When ready to use preheat oven to 450 degrees.

Unwrap rolls and place on an un-greased cookie sheet. Bake 5 to 10 minutes or until light brown.

These are the ultimate energy breakfast – and good for you too…
This is my mom’s recipe. She makes these at least once a month (it makes a pretty large batch) and they eat them for breakfast daily.

1 1/2 C Gluten/wheat free flour (or rice flour)
1/2 C Flax Seed Meal (you can incease the flax seed as needed, but, don’t over do it)
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
(Sift well and set aside)

1/2 cup softened butter
1/2 cup honey

1/2 cup Molasses
1/2 cup sugar free preserves
1/2 cup egg beaters or egg
(WHIP UNTIL FLUFFY, about 4 minutes)

Cream butter and honey, and add preserves, molasses and egg. Add dry ingredients, and mix until just moist.

Add 1 Cup of each – enough to fill your mixing bowl 3/4 of the way:
Dried Cherries, Craisens, golden raisins, sunflour seeds, pistachios, almonds, walnuts, pecans, pinion nuts, sunflower seeds, shredded carrots, shreadded apples, bananas, berries, etc.,dried fruit-bananas, raisins, mango, mixed berries, tropical fruits, etc trail mix, white/dark chocolate chip swirls, carmel/chocolate, milk/white etc. I use what ever I have on hand and will fit in the bowl. Each batch is an original.

The dough should still be gooey.

Add 2-6 Cups of Rolled oats. I try to put 6 cups in it makes them healthier and they go a lot farther. The dough at this point is getting real stiff, try not to overmix. Use a bread hook if you need to. Don’t use whip or whisk it will break them. The dough should be near the consistency of bread dough.

Put dough into an airtight container and chill over night. Allowing the dough to rest will make a more tender cake.

Measure out 1/4 C scoops and form into patties about 1/2 inch thich or put in muffin cups. Bake for 10-12 minutes @ 350 degrees. I bake mine, in muffin cups, for about 20 min at our altitude or until starting to brown. Let cool for about 5 minutes then transfer to cooling rack or store in tupperware storage.

These cookies or muffins (depending on how you made them) can be frozen for up to 6 months.

These cookies are very easy – easier than the length of the recipe makes it look. These are great any time of the year, but Fall seems to make them seem almost a necessity! I make them a little on the big side & add lots of chopped dried fruit and nuts – then they are a scone-like breakfast cookie…

2 cups butter
2 cups sugar
2 eggs
1 large can pumpkin pie filling
2 tsp. vanilla extract
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups dried fruit*
1 Tbsp pumpkin pie spice
1 cup chopped walnuts (optional)

Preheat oven to 350°F.
Combine all ingredients and mix thoroughly
Drop large dough balls onto greased cookie sheet. Bake for 10-15 minutes. Cool on rack.

*Our favorite fruits to use are chopped dried apricots and dried cranberries.

Ah, yes, I am talking about moist & delicious scones – not hard rocks. These are fluffy, moist, sweet & *almost* vegan. I have adapted the recipe from one I was given many years ago and I have almost got it to a vegan point… I just haven’t found a worthy replacement for the butter.

You want to try these at home!

2 cups unbleached white (bread) flour
1/4 cup evaporated cane sugar
2 tsp baking powder
1/8 tsp salt

1/3 cup unsalted butter – chillled & cut into 1/2-inch cubes

1/2 cup coconut cream
1-1/2 tsp. vanilla

1 Tbsp. egg replacer & 3 Tbsp. water
- or -
1 egg

optional:
1/2 cup currants or dried fruit of your choice
- or -
1/2 cup blueberries (fresh or frozen)

Preheat the oven to 425 F. Prepare a baking sheet (I use a Silicone Wonder Mat, but you can lightly butter it)

In a large bowl, combine flour, sugar, baking powder and salt. Distribute the butter cubes over the mixture. Using a pastry blender or two knived scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

In a seperate container, combine the cream, vanilla and egg or egg replacer. Mix them thoroughly and pour them into the flour mixture. Stir them until just combined. Stir in the fruit, if desired.

Turn out the dough onto a lightly floured surface and – with floured hands – pat the dough into a round or rectangular shape about 3/4″ thick. DO NOT OVERWORK THE DOUGH. Using a pastry cutter of butter knife, cut the dough into triangles and place them on the prepared baking sheet.

Bake the scones for 13-15 minutes, or until lightly browned. Reomve from the oven & allow to cool for 5 minutes – yes, you can wait that long even though your mouth is watering!

Serve them with assorted jams & preserves, lemon curd, whipped cream, butter, honey… whatever your topping of choice, or eat them as they are. I also recommend coffee, tea or cocoa. They can be kept for up to 3 days in the microwave or an air-tight container (if they last that long!)

**
Problems:
“My scones came out flat & hard, what did I do wrong?”
You worked the dough too much. Stir them until the dough is just or almost combined & work it just long enough to finish combining it & shape it. Do not knead the dough, as it will cause it to flatten & get hard.

“Many of the scones I have seen are shiny, why aren’t these?”
If you want them shiny, brush them with an egg glaze made of 1 egg and either 1 tsp. water or milk.

“I used blueberries and my scones are all purple”
If you are using frozen berries, make sure that you don’t mix the dough very long. The more you mix it, the more juice wil be released.
For fresh berries, toss them lightly in flour before adding them, and don’t mix them much.

“Where do you find coconut cream? Will coconnut milk work?”
I get coconut cream at an Asian market. Safeway stores have a pretty good Asian section, and may have the cream. Or look online. IF you can’t find the cream, coconut milk should work – just don’t go for the lowfat stuff as it is too watery.

“Can I use whipping cream instead of coconut cream?”
Yes. That is the original recipe. Many people are afraid of the coconut taste, but it is very mild and very tasty! It adds a touch of sweetness that is unique.

“What about the sugar – what is evaporated cane sugar?”
Evaporated cane sugar is just that – what is left from sugar cane juice when the liquid evaporates. It is a natural sugar that has not beed refined to take averything good out of it. Yes, you can use regular bleached white sugar, this is just better for you.

“What is the egg replacer? Where do I find that?”
The egg replacer that I use is from Bob’s Red Mill. There are other brands (I think Ener-G is another one) It is a powder that is mixed with water to replace eggs as a binding agent. For those looking for a vegan meal, it helps bind things instead of eggs. If you don’t have it & aren’t avoiding eggs, use an egg.

1 cup pumpkin (plain from a can)
1/2 cup canola oil
2 eggs or 2 Ener-G Egg Replacers (mixed)
1-1/4 cups flour
1/4 cup wheat germ
1 cup sugar
1 tsp. baking soda
1/2 teaspoon cinnamon
2/3 cup raisins or craisins
1/4 cup molasses (optional)

Throw everything (except the raisins/craisins) into a large mixing bowl. Mix until all of the ingredients are well blended together. Add the raisins/craisins and mix a bit more.

Pour the mixture into a greased and floured loaf pan or divide the mixture between twelve greased muffin cups.

Bake at 350F for 50 minutes if baking bread, or 25 minutes for muffins.

Enjoy!

Recipe provided by Lori Rohleder, Barefoot Books Independent Rep. For a catalog or information on starting your own Stallholder business, please email me at rohleder4@aol.com.

This recipe was given to me many years ago. It is the perennial party favorite. We always make up a few & freeze them to have on hand for impromptu gatherings, or they make great hostess gifts! Just wrap in foil, freeze, and tie with a ribbon and gift tag.

Pumpkin Cake Roll
Preheat oven to 375 degrees

3 large eggs
1 Cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 Cup flour
1 tsp baking power
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 Cup walnuts or pecans (optional)

Beat eggs 5 min, gradually beat in sugar. Stir in pumpkin and lemon juice and mix in remaining ingredients. Line jelly roll pan with wax paper and grease. Pour mixture in pan and sprinkle nuts on top.
Bake 12 – 15 minutes at 375 degrees.

Sprinkle towel with powdered sugar and roll . When cool add filling and refrigerate.

FILLING:
½ Cup powder sugar
8 oz cream cheese
1/2 tsp vanilla

Mix together & spread onto the cooked pumpkin cake. Roll it up and chill.

This can be frozen, wrapped in parchment or waxed paper & aluminum foil, in preparation for the Holidays!

This recipe is so easy it is almost cheating!

3/4 cup heavy whipping cream
seedless raspberry jam

Using a mixer whip the cream into stiff peaks. Add raspberry jam to taste and whip into the cream until it begins to solidify.

Spread the butter on toast, add into oatmeal, use wherever you would use a sweet butter!

If you want it to be more like whipped cream, don’t whip it as long after you add the jam. You need to whip the cream before adding the jam, however, or it will not fully whip. Alternatively, you can whip the cream and fold the jam into it with a spatula.

We use a “Thunder Stick” and this takes a total of 2 minutes start to finish – including pouring in the cream & jam.

This is a delicious quick bread/cake that is totally toast-able, and absolutely delicious!

5 Tbsp. salted butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup of sour cream
1/2 cup plain vanilla

3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups of all-purpose flour

1 cup of blueberries

Preheat oven to 350 degrees.
Grease and flour an 8-cup loaf pan.

Melt the butter andpour into a large bowl, let cool.

Add sugar, egg, vanilla, sour cream and yogurt and stir together until smooth.

In a mesh strainer or flour duster combine baking soda, baking powder and flour. Add to the wet ingredients and stir until just combined.

Fold in berries, and pour into your loaf pan, being sure to pull more of the batter to the corners than the middle.

Bake for one hour to one hour and 15 min – tenting the bread once it has risen to make sure it bakes through.

Allow the bread to cool some before you cut it open so it can finish baking.

Serve with
raspberry butter for a tasty treat!

This is a delicious quick banana bread recipe that will leave your family raving! If we are having company over, I will make it into a loaf and slice it, but my girls love to have it made into muffins – they are the perfect size to add to a lunchbox or for a quick snack!
½ cup butter
1 cup sugar
2 eggs

¼ tsp. salt
2 cups flour
½ tsp. baking soda
1 ½ tsp. baking powder

1 ½ Tbsp. milk (sour, if possible – see note)
1 tsp. vanilla

4 large ripe bananas – pureed*

½ cup chopped nuts (optional)
½ cup chopped dried fruit**

Preheat oven to 350°F. In a large bowl, sift together flour, salt, baking soda, and baking powder. In a separate container, combine milk and vanilla.

With a mixer, cream butter and sugar together. Add eggs and beat.

Alternate dry goods with bananas and milk. Stir in dried fruit and/or nuts.

Pour the wet dough into either a bread pan or muffin tins and bake.

Bake in a loaf pan for 50 – 60 minutes.

Bake in muffin tins or mini loaf pans for 35 – 45 minutes.

If you are using a glass or dark-sided pan, reduce the heat to 325°F, and extend the cooking time.

It also bakes very well in a stone bread pan, stone muffin tins, or in a baking pan set on a baking stone. Just make sure you do not set glass or corningware directly on your stone, as it could cause them both to crack.

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*Depending on how ripe they are, I often throw the bananas in whole & let the mixer break them up – the more ripe they are the better it works. This method leaves you with small chunks of banana – quite tasty!

**We usually use chopped dried apricots or dried cranberries.

note: to make sour milk simply add a dash or lemon juice or vinegar to the milk. For this small amount of milk, I generally just use regular milk rather than sour. Buttermilk also works very well in this recipe.

The recipe will work with 3 bananas, however it will not be as moist. Alternately, you can add 1/2 cup of applesauce in place of one of the bananas.