CINNAMON ROLLS

Cinnamon Rolls can become addicting if you have ever eaten a really fresh baked one.  One that is made with real Brown Sugar and Cinnamon and creamy Butter with Dough that is fluffy and Buttery.

There are some that prefer a Cream Cheese Icing and others like a simple Powdered Sugar Icing but many people like them plain with nothing more than a hot cup of Coffee.  As they bake, the aroma of the sweet Cinnamon and Brown Sugar spreads from the kitchen and will all of a sudden draw a crowd from far and wide.  Don't let the steps below keep you from trying this recipe.  It is broken up into easy steps that make it seem not so hard once you are doing it.  And the end result is worth it all.  You can use a basic Yeast Bread Recipe for fluffy sweet Cinnamon Rolls or for Buttery rich Cinnamon Rolls use my Brioche Bread recipe.  Either one works perfect.  You'll be tempted to eat the fresh Cinnamon Rolls as soon as they come out of the oven but they need to cool some before eating.  The gooey filling is bubbling hot.  I must say I have not listened to my own advice and burned a lip once or twice...and it was worth it because I was Cooking The Amazing.

Here is the recipe.


1. STEP ONE:  First make the Bread Dough.  Either one of these recipes will work perfectly.   The Brioche Dough requires over night refrigeration if you are not planning on making these today.  It is worth the wait!  Brioche makes the best Cinnamon Rolls!

Here is the recipe for Brioche Bread Dough.

Or you can use Yeast Bread Dough which can be make the same day using your Bread machine to do all the work of kneading then it is baked in the oven. 

Here is the recipe for  Yeast Bread Dough.

2.  STEP TWO:  Follow the directions to making the recipe you choose for the Bread up to the point of:

BRIOCHE DOUGH:  Remove it from the refrigerator after over night resting and cut the Dough ball in half on Floured surface for rolling.  You are now ready to roll out your dough see STEP THREE.

YEAST BREAD DOUGH:  After the Dough has risen the first rise in the Bread machine, remove the Dough from the Bread machine to a Floured surface for rolling.  You are now ready to roll out your Dough see STEP THREE.

3.  STEP THREE:  Flour a board with 1/4 c All Purpose Flour and roll out your Dough to 1/4 inch thickness evenly in a rectangle shape.  I cut the Dough in half and make two separate batches from the Dough.  Total 24-30 Cinnamon Rolls.

4.  STEP FOUR:  Make the Cinnamon Filling.  Mix all the following ingredients in a medium bowl until it forms a paste using a fork. 

• 2 1/4 c  Dark Brown Sugar, packed
• 2 T   Ground Cinnamon
• 1  Stick Butter, unsalted, softened
• 2 t  Vanilla Extract
• 1 c Pecans, toasted and chopped (optional)

5.  STEP FIVE:  Spread the Cinnamon Filling evenly across the Dough to about 1/4 inch of the edge.

6.  STEP SIX:  Using your hands, roll the Dough from the bottom to the top.  Be careful not to compress the Dough to keep it fluffy after it bakes.

7.  STEP SEVEN:  Cut the Cinnamon Rolls from the rolled up Dough approximately 1 1/2 inch wide.  Cut gently so that they do not smash flat.  Use your hands to reform them into a round shape.  Makes about 24-30 Cinnamon Rolls.

8.  STEP EIGHT:  Place the cut Cinnamon Rolls an 1 1/2 inches apart in a prepared baking pan sprayed with Pam.  Either a 9 X 13 or 2 Cake pans will work.  Dark metal pans will cook them best.  Set them in a warm area to rise, doubling in size.  The Brioche will rise in about 2-2 1/2 hrs.  The Yeast Bread will rise in about 1 1/2- 2 hours.  I use my oven as a warm spot for rising by turning it on 200 degrees for 2 minutes then turn it off and opening the door and allowing most of the heat to escape.  Then I place the Cinnamon Rolls in the pans in the oven and close the door until double in size.

9.  STEP NINE:  After the Cinnamon Rolls have risen to double in size preheat your oven to 350 degrees and bake for 20-25 minutes in the center of the oven until the tops are browned.  Your oven may vary and require longer baking time.

10.  STEP TEN:  Allow to cool in the pan then ice with Icing if you desire.  Below are popular Icing recipes.

CREAM CHEESE ICING

2  sticks Butter, unsalted, softened

16 oz. Cream Cheese, softened (2 bars)

4 c  Powdered Sugar

4 t  Vanilla Extract

1/4  t  Almond Extract

1 pinch  Salt (very small pinch)Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)

1. Allow Butter and Cream Cheese to sit out until it is room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes.  Then add the Cream Cheese and cream for 2 minutes or so more.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well.  Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes.
6. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
7. OPTION:  For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

SIMPLE POWDERED SUGAR ICING

2 c  Powdered Sugar

1 1/2  t   Vanilla Extract

1 1/2  T  Milk

1.  Combine all the ingredients in a medium bowl and whisk or blend with a hand mixer until completely mixed well and runny. It takes a minute or two of mixing to become the right consistency.  Add 1 t more of Milk as needed if too thick.

2.  Pour over the cooled Cinnamon Rolls and allow to set before serving.

COPYRIGHT (c) 2010

GRANDMA'S BANANA PUDDING

GRANDMA'S  BANANA 

PUDDING

My Grandma is one of those great home cooks that can make a can of beans taste like the best you've ever eaten.  She has a lot of great recipes that she has made over the years that are really good and you can't wait to eat them.  One of her most requested recipes is Banana Pudding.  It is a creamy luscious dessert that has comforting memories attached to it.  The recipe is simple and is best made the night before so the flavors can develop and the pudding can thicken. 
Here is her recipe (with her permission) that she has made for years and is a staple at our family get togethers.  The bowl is always scraped clean because it is that delicious.  Make this for your family and you will be Cooking The Amazing.

                       My Grandma




Here is Grandma's recipe.




3 c  Whole Milk
2  boxes, 5.1 oz  ea., Instant Vanilla Pudding (Jello)
8 oz  Sour Cream
16 oz  Cool Whip, divided
4-5  Bananas, large
1 Box  Vanilla Waffer Cookies, divided


1.  In a large mixing bowl pour  3 c Milk over the two boxes of Instant Vanilla Pudding *(This is the large boxes, 5.1 oz each) and mix with a hand mixer until well blended.


2.  Add Sour Cream and mix well with hand mixer.


3.  Add 12 oz of the Cool Whip (reserve the other 4 oz for the top later) and mix well with hand mixer.


4.  Spoon 1/4 th of the Pudding mixture into a very large serving bowl and slice 1/3 rd of the Bananas on top in a single layer.  Place a layer of whole Vanilla Waffers on top of Bananas and cover with 1/4 th of the Pudding mixture.

5.  Repeat these steps ending with the final 1/4 th layer of Pudding on top.


6.  Spoon the last 4 oz of Cool Whip on top of the Pudding layer evenly covering the entire surface.


6.  Crush about 5-6 Vanilla Waffer Cookies in a large sealed baggie (with all the air out) using a rolling pin or large can.  Sprinkle the crushed Cookies over the top of the Cool Whip then cover tightly with plastic wrap.  Refrigerate over night (for best taste) or at least 8 hours.

7.  To serve, place whole Vanilla Waffer Cookies around the edge.

For an Amazing dessert, serve this Pudding over my fresh baked Banana Bread Muffins!

COPYRIGHT (c)  2010

ROASTED SWEET CORN SALAD

Sweet Corn during this time of year is everywhere, especially here in the Midwest.  Getting it fresh from your local farmer's market (where you can also buy the rest of the ingredients) will make this Roasted Sweet Corn Salad as fresh as it gets.  Picked fresh, Sweet Corn is crisp, sweet and full of home grown flavor that when combined with fresh Basil creates an amazing taste.  Serve this with grilled Fish or Chicken or bring to the next picnic and pair it with BBQ Ribs.   No matter what you serve this fresh summer salad with, you will be Cooking The Amazing.

Here is the recipe.

6-8 Ears of Sweet Corn, fresh

1 T  Extra Virgin Olive Oil

Sea Salt and Fresh Ground Black Pepper

3/4 c  Basil, fresh, packed loose

       (About 30 Basil leaves)

1 c  Tomatoes, medium diced

3/4 c  Red Onion, medium diced

1 clove  Garlic, diced fine

1  Bell Pepper, green, medium diced, seeded

1  Bell Pepper, red, medium diced, seeded

1 t  Sea Salt, fine

1 t  Black Pepper, fresh cracked

1 t  Red Wine or White Wine Vinegar

1 t  Extra Virgin Olive Oil

1/2 t  Dijon Mustard

1.  Preheat oven to 400 degrees.  Or heat up your gas grill on medium high.

2.  Remove the Corn husks and brush fresh Sweet Corn still on the cob with 1 T Extra Virgin Olive Oil season with Salt and Pepper.  Roast at 400 degrees for 15-22 minutes on a cookie sheet turning 1/2 way through until just starting brown on all sides.  Or grill on a gas grill, turning frequently until brown on all sides.  The Corn should be evenly brown all over when done.

3.  Set cooked Corn aside to cool and then dice all the vegetables approximately the same size and place in a large bowl.  Then chiffonade the Basil (roll several leaves into tight "cigars" length-wise and cut cross-wise into ribbons or strips).  Keep the Basil aside until last.  *If you plan on serving this cold or not right away, do not prepare the Basil now until just ready to serve.

           How To Chiffonade

                                     

4.  With a knife cut off all the kernels of Corn and place in the bowl with the Vegetables and mix.

5.  Whisk the Salt, Pepper, Olive Oil, Vinegar, and Mustard in a small bowl until well combined and pour over the bowl of Corn and diced Vegetables, mixing well with a large spoon.  The sauce is very light purposefully to just highlight the flavors.  You want the Sweet Corn to be the dominate flavor.

6.  Taste for seasoning and adjust adding more Salt or Pepper as needed.  Then add the Basil and mix well if serving when you make it.

7.  Serve right away at room temperature or chill without the Basil, adding fresh cut Basil just before serving, mixing in well. 

TIP:  If you like more spice and heat add a finely diced Jalapeno Pepper that's been seeded.

Another use for Sweet Corn is my Sweet Corn Cheddar Muffins that are moist and delicious.

COPYRIGHT (C)  2010

GERMAN CHOCOLATE CAKE

German Chocolate Cake with thick buttery Coconut and Pecan Icing is a favorite choice for birthdays and special occasions.  Even people that do not like coconut want another piece of this ultimate classic cake.  There is a real difference making a cake and icing from scratch.  You'll appreciate how real this cake tastes compared to a box mix and tub of store bought frosting full of fake this and chemical that.  Yes, I am knocking Betty Crocker again.  Sure, those cakes taste ok and some even good but none taste Amazing.  Read the ingredients list next time you are at the store.  I'd rather die from butter overdose than some cancer I got from Miss Betty Crocker.    So, give Betty the night off.  And this is not the cake you make for your diabetic friend with blocked arteries.  It has lots of Butter, Sugar, Cream and Chocolate.  All the good things we love to eat and all the things that allow you to be Cooking The Amazing.

Here is the recipe.

COCONUT PECAN ICING

2 1/2 c  Pecans, chopped and toasted

2  Sticks  Butter, unsalted

2 c   Heavy Cream

6  Egg Yolks, large

1 c   Dark Brown Sugar

1 c   Sugar

1/4 t  Salt (preferably Fine Sea Salt)

2  t  Vanilla Extract

2 1/2 c   Sweetened Coconut Flakes

Total Cook and Prep Time about 17-20 mins not including cooling period.

TIP:  Make the Coconut Pecan Icing first so it has time to set up while the cake bakes and cools.

1.  In a dry saute pan over medium-low heat toast the Chopped Pecans until lightly browned and set aside to be added later.  About 5 minutes.

2.  In a large sauce pan over medium heat, melt 2 sticks of Butter.

3.  Lightly whisk 6 Egg Yolks in a medium bowl then add 2 c Heavy Cream and Brown Sugar and Sugar, Salt, and Vanilla Extract and mix until well combined with a large spoon or whisk.

4.  Pour the Egg and Cream mixture into the melted butter and stir constantly and rapidly over medium heat for 12 minutes (yes, I know, 12 mins.!) allowing it to come to a boil as it cooks.  The Icing will thicken and then seem to thin as it cooks and thicken again.  It will also get a darker color as it cooks.  After 12 minutes, if your arm has not fallen off, it should coat the back of a spoon.  It will seem very runny at this stage which is normal. Don't add flour or corn starch to thicken it, this is how it is suppose to be at this stage.  Remove from the heat.

5.  Add the Toasted Pecans and Coconut Flakes off the heat to the Icing and mix well then scrape icing into a large bowl to cool at room temperature while the cake bakes.  Allow to sit for 2 hours to set up and thicken at room temperature.  This is important. If you ice your cake too soon the layers will slide off with a thin icing.

6.  Bake Chocolate Cake recipe below. Allow the cakes to cool completely.  Ice your cake using 1/4 icing between each layer stopping about 1/4 inch from the edge.  Then ice the top then the sides and smooth out with a spatula.

CHOCOLATE CAKE

Here is the recipe.

1 c  Baking Cocoa Powder
1 1/2  c  Sugar
1/2  c  Brown Sugar, dark, packed
1 3/4 c  Cake Flour (Can substitute all purpose flour)
1 t  Fine Sea Salt
1 1/4 t  Baking Soda
1 1/4 t  Baking Powder
3  Eggs, large
2 c  Buttermilk
1/2 c  Sour Cream
1/2 c  Vegetable Oil
1 T  Vanilla Extract
Butter to grease cake pansTotal Prep and Cooking Time: Approx. 1 hr 10 mins


 1.  Preheat oven 350 degrees.


2.  Butter 3, eight inch cake pans and line bottom with parchment paper, buttering the parchment paper on top also. Or one 13 x 9 baking dish. Or to make cupcakes, use paper liners unbuttered. Darker metal cake pans cook best.



3.  Get all of your ingredients for the recipe measured and in place.  This will ensure no mistakes in measuring or forgetting an ingredient.

4.  Combine in a large bowl, all the dry ingredients :  Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. First sift them through a fine mesh strainer then whisk until well combined. 

5.  Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well.  Use room temperature ingredients for the fluffiest  Cake.

6.  Add  dry ingredients to the Egg, Milk and Oil mixture then mix with the hand mixer or KitchenAid for 1 minute, no longer. Over mixing creates a tough cake.  The batter will be thin. 


7.  Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.  It will look soupy and thin.

8.  Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer.  Bake in center of the oven.


9.  Bake for 30-35 mins. at 350 degrees or until a toothpick comes out clean. The 13 X 9 baking pan may need 5-10 mins longer. Cupcakes bake for 21-25 mins. ***Fill cupcake liners 1/2 full or they will over flow.*** Don't over bake.

10.  Allow to cool 60 minutes before removing from pans. And cool completely before icing. For best results in appearance refrigerate the cakes before icing for about 30 mins. This cake is very moist and fragile.  Hide cracks with icing.  The cakes when baked will only fill about 1/2 of the cake pan and not come to the top.


11.  Ice the layers and sides of cake with the prepared Coconut Pecan Icing and serve at room temperature.  See above.

                                        COPYRIGHT (c)  2010

BREAKFAST EGG AND CHEESE CASSEROLE

This recipe is based on one my Mother made every Christmas morning.  I have eaten this Casserole for more than 25 yrs.  We call it Cathie's Christmas Casserole and now I make it every Christmas at my house and every year it is a little different.  Sometimes I use Ham and Cheddar Cheese or Sausage and Monterey Jack Cheese or different kinds of Breads like Brioche.   A great combination is Brioche, Gruyere and sauteed Mushrooms.  Mom always made it with Sausage and Cheddar Cheese and Sour Dough Bread and it goes without saying...she made it best.  This recipe is great for a large group of people because you prep it the night before and bake it the next morning.  All you need to do it make the coffee and pop it in the oven.  Like all of my recipes, you can add or remove anything you like to make it your own.  Look at the TIP section below for amazing ideas to jazz it up.  This Breakfast Casserole doesn't need to be served just on Christmas.  Bake it for lunch or even dinner and serve with a Green Salad.  But nothing beats that smell every Christmas morning as it is pulled out of the oven with the Cheese bubbling and the Eggs light and fluffy because you are Cooking The Amazing!

Here is the recipe.

2 T  Butter

6-8 c  Bread, cubed
1 lb Breakfast Sausage or Ham or Bacon, diced

12  Eggs, large

2 c  Milk, whole

1 c  Half and Half

2 1/2 c   Cheese, shredded (Cheddar, Jack, etc.)

1 t   Salt, fine

1 t   Pepper, fresh ground black

2 t  Thyme, dried

1.  Butter a large casserole dish well and set on a cookie sheet for easy transfer.  Clear a space in your

refrigerator to place it later.

2.  Remove the crust from your bread or leave the crust if you prefer it on and cube into large 1- 1 1/2 inch cubes and place into the Buttered dish evenly spread out.  Try Brioche, Italian, French, Sour Dough or your favorite.  I like the crusty parts so I leave the crust on.

3.  In a medium pan fry the Sausage or Bacon (or brown the Ham and cut into pieces) until cooked and separated into medium chunks.  Set aside and drain off the grease well.

4.  Place the Sausage, Bacon or Ham over the Bread cubes evenly distributed, tucking deep into the Bread in some areas.  Press the Meat down into the bread.

5.  Crack all the Eggs and whisk well then add the Milk and Half and Half and Salt, Pepper, Thyme.  Whisk well then pour over the Bread and Sausage.

add any add ins you like at this point (see TIP below)

6.  Cover the top with all the Cheese and distribute evenly.  Using your hands gently press down the Cheese into the mixture to compress.  Cover with plastic wrap tight and refrigerate overnight for best flavor or a minimum of 2 hours.

7.  The morning you will bake it, remove it from the refrigerator and remove the plastic wrap allow to sit at room temperature while the oven preheats.  Preheat your oven to 350 degrees.

8.  Sprinkle the top with Salt and Pepper to your taste and a little Thyme for color and taste.

9.  Bake for 45 minutes to 55 minutes until the center is cooked and eggs are set and cheese is bubbly.

To test for doneness remove from the oven and use a spoon to open a small area in the middle of the casserole.  The Eggs should be set and cooked and not runny.  Ovens vary so your Casserole may require up to 1 hour or more.

10.  Allow to sit for 5-10 minutes out of the oven before serving so the Eggs set.

TIP:  Use your favorite Bread like: Brioche, Whole Wheat, Croissants, English Muffins.  Use your favorite Cheese or mix of Cheeses like:  Gruyere, Swiss, Munster, C0-Jack. 
Use your favorite add ins like: sauteed Mushrooms or Onions, Green Onions diced, Jalapenos, Tomato chopped, Olives, Artichoke Hearts, Green or Red Peppers diced or your favorite ingredients. 

                            COPYRIGHT (c) 2010

STRAWBERRY SAUCE

STRAWBERRY  SAUCE

With all those Strawberries you picked at your local farm or from your own patch you have to use them or freeze fast before they go bad.  Strawberry Sauce is one way to use up your berries if your freezer space is limited.  Strawberry Sauce makes everything taste better especially if it is a hot stack of Sunday Pancakes or a scoop or two of Vanilla Ice Cream.  Choose bright red firm Strawberries to make a smooth and thick sauce.  The sauce can also be used to make Strawberry Butter Cream Icing or drizzled over Pound Cake layered with fresh Whipped Cream and fresh sliced Strawberries for the best Strawberry Shortcake ever.   Blend it with Milk and Vanilla Ice Cream for an amazing Strawberry Shake.  You will be Cooking The Amazing with every sweet bite!

Here is the recipe.

2 lbs   Fresh Strawberries
1 1/4  c  Sugar
1 T   Lemon Juice, fresh



1.  Hull and chop fresh Strawberries and place in a large bowl.

2.  Pour in the Lemon Juice, fresh squeezed, and stir to distribute well.

3.  Add the sugar and stir well.  Cover with plastic wrap and allow to sit at room temperature for 2 hours.

4.  After 2 hours, stir well and place in a blender and blend until liquid.

5.  Taste for sweetness.  Fresh Strawberries vary in flavor and sweetness.   Add more sugar if needed or if too sweet add 2 T of cold water and reblend. 

6.  Strain through a fine strainer over a large bowl using a rubber spatula to force through leaving seeds behind. 

7.  Place in a medium sauce pan and on medium heat bring to a simmer for 10 minutes stirring frequently.

8.  Place simmered Strawberry Sauce in a glass jar and refrigerate for 4 hours before using for a thicker sauce or serve right away for a thinner warm sauce.

TIP:  Use this Strawberry Sauce drizzled over my rich Chocolate Cake  for the ultimate dessert.

                                Copyright (c) 2010

STRAWBERRY LEMONADE

STRAWBERRY  LEMONADE

It is Strawberry season here in the Midwest and summer has come early leaving you thirsting for a cold glass of Lemonade.  Lemonade is a versatile drink that can be made as sweet or lemony as you like it.  Adding fresh Strawberries or Raspberries can make that great glass of icy lemonade even tastier and more refreshing.  For an even more amazing treat try freezing the Strawberries then blending them into Lemonade to make a slushy Strawberry Lemon Ice that kids and adults can both enjoy.  The adults may also want to spike it up a bit with a splash of Rum or Vodka when no one is looking.  You can squeeze your own Lemons or save time and money and buy a high quality premade Lemonade.  Let the grass wait a couple of days.  Summer is here and this weekend you can sit outside in the shade and enjoy a frosty tall glass of Strawberry Lemonade while the neighbors are mowing their lawns and pulling weeds because you are Cooking The Amazing.

Here is the recipe.

2  Bottles (59 oz each) of Simply Lemonade

2 Lemons, sliced and seeded into rings

2 lbs  Fresh Strawberries or Raspberries

1 1/4 c  Sugar

1.  If you are a purist and want to squeeze your own lemons and make lemonade rather than buying it use this recipe:

                     12  Lemons, squeezed

                     2 1/2  c  Sugar

                     4 quarts Cold Water, filtered

                     2 lbs Fresh Strawberries

                     1 1/4  c  Sugar

                                      

                     Combine 1 quart of Water and Sugar over medium heat and make a simple syrup (melt sugar in water over heat.)  Cool down the Sugar water in the refrigerator then add the squeezed Lemon juice and mix well.  Add 2 quarts of Cold Water and mix well.  Add the remaining quart of Water in 1/4 amounts and stir then taste until you find it to your taste.  Adjust with more Sugar or Lemon or Water as you taste to make it perfect for you.  Proceed to the Strawberry steps below.

                    

2.  If you are using store bought Lemonade.  Pour 2 bottles of Simply Lemonade (or whatever brand you use but it should be not from concentrate for best taste.) into a large pitcher.  You may need 2 pitchers or large bowl if your pitcher is not large enough. Refrigerate until needed.

3.  Slice 2 Lemons and set aside.

4.  Hull and cut up 2 lbs of fresh Strawberries and stir in the sugar and allow to sit at room temperature for 2 hours.  Then place 1/2 in a blender and blend until liquid.  Repeat with the rest of the Strawberries.   Strain through a fine strainer to remove seeds.

TIP:  Use 5-7 cups of fresh Watermelon in place of the Strawberries and make a delicious Watermelon lemonade.

          WATERMELON  LEMONADE

5.  Pour the Strawberry puree into the Lemonade and stir well.

6.  Taste and adjust sweetness with more Sugar or if too sweet more Water or fresh Lemon juice if you like it more tart.  Add the sliced Lemons and refrigerate and then serve over ice.

7.  To make Strawberry Lemon Ice, freeze the Strawberry puree mixed in 3 cups of the Lemonade into cubes.

Add these cubes to the residual Lemonade and blend in the blender and serve.

                STRAWBERRY LEMON ICE

TIP:  Add a squeeze of fresh Lime juice to the top of your Strawberry Lemonade for an amazing flavor boost before serving without stirring it in.

COPYRIGHT (c) 2010