Friday, October 17, 2014
These are so, so yummy and perfect for fall. I love the orange color the pumpkin gives these rolls. Fun for serving with soup or eating plain. This are a delight in your mouth!
Pumpkin Crescent Rolls
2 1/2 tsp. active dry yeast or 2 packages
1 cup warm water (110-115 F)
1 can (15 oz.) of pumpkin
1/2 cup sugar
1/2 cup butter, softened
1 1/2 tsp. salt
5 - 5 1/2 cups flour
extra softened butter for brushing (about 1/4 cup)
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in pumpkin, sugar, butter, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
Bake at 375 degrees for 12-15 minutes or until golden brown.
Recipe Source: adapted from a Taste of Home Magazine
Tuesday, October 7, 2014
So we have this fantastic little cafe in town called CJ's Cafe (Country Java). Everyone in town raves about their baked oatmeal. So when my sister was visiting from Las Vegas, she bought us all some for breakfast. Let me tell you...it did not disappoint. It was delicious!
I had to find a recipe to recreate their baked oatmeal so we could have it at home often! This reminds me of CJ's. It is such a perfect fall breakfast. It is easy to put together and pop in the oven. My kids absolutely love it and would eat it for breakfast, lunch, and dinner if I gave them the chance. I made this for our family reunion this summer, and it got rave reviews!
I included the basic, original recipe. This recipe can be adapted to you! Last time I made it, I reduced the butter to 2 Tablespoons and replaced the rest with applesauce. It is plenty sweet so you could also reduce the sugar. You could add fruit or nuts before or after cooking. The possibilities are endless! Anyway you have it, I guarantee, you'll love it!
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup butter, melted
1. Preheat oven to 350 degrees. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended.
2. Spoon into a greased 9 inch square baking pan. Bake for 40-45 minutes or until wet. Serve warm with milk poured over the top.
Recipe Source: Taste of Home
Sunday, October 5, 2014
Okay seriously!!! This stuff is stinkin' good. Like take out a spoon and eat it plain good. Like "your Momma warned you about it" good. It is rich and decadent. It makes me salivate. It is soooo very delicious. Pour it over ice cream, dip fruit in it, dip a spoon in it, and life will be that much sweeter!
Hot Fudge Sauce
1/4 cup + 2 Tablespoons heavy whipping cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 Tablespoons butter
4-6 ounces sweet chocolate (ghiradelli, hershey, nestle, whateves!)
1 teaspoon vanilla
Bring whipping cream, sugar, cocoa powder, and corn syrup to simmer in a small heavy saucepan. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes. Add chopped chocolate, butter, and sweet chocolate and stir until melted and smooth. Remove from heat; stir in vanilla. Store leftovers in a glass jar in the refrigerator.
Recipe Source: Olivia Barney, my lovely Momma