Luscious CinnaRolls for the Bread Machine

I used the bread machine this time and it worked like magic. Give it a shot!

Add 1 cup milk, 1 large egg, 4 tablespoons butter or margarine, 3 1/3 cups bread flour, 2 tablespoons sugar, 1/2 teaspoon salt, and  2 teaspoons active dry yeast or 1-1/2 teaspoons bread machine/ rapid rise yeast to your bread machine as recommended by the manufacturer. Select the dough cycle.

When the cycle is done, place the dough on a floured surface. Knead the dough about 1 minute, then let rest 15 minutes. Roll it into a rectangle, about 15 x 10 inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup brown sugar, 2 teaspoons ground cinnamon, and 1/3 cup chopped nuts of your choice (I used pecans; you can add raisins too) evenly over the dough. Roll the rectangle up tightly on the long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut this roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about an hour.

Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk, 1/2 teaspoons vanilla, and 2 tablespoons softened butter (or cream cheese). Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached.

Cut apart, remove, and enjoy. Don’t forget to lick your fingers when you’re done.  🙂



Coleslaw Recipe

Some of you, after reading my post “If life gives you cabbage…make coleslaw” have asked me for the recipe.

I contacted Chef Central and they kindly gave me permission to share it with you. I highly recommend their teen summer cooking camps!

Colorful Coleslaw – 12 servings (Courtesy of Chef Central

1/4 head green cabbage, shredded; 1/4 head red cabbage, shredded; 1/2 cup carrots, grated; 12 oz baby spinach, chiffonade; 1/3 cup onion, diced; 1/2 cup red bell pepper, diced.

1/3 cup mayonnaise; 1/3 cup vegetable oil; 1/3 cup white vinegar; 3 TBSP sugar; 1 1/2 tsp mustard, yellow or Dijon; 1/4 tsp celery seeds; 1 tsp (I use 1/2 tsp) cayenne pepper; salt and pepper to taste.

In a small bowl combine the mayonnaise, oil, vinegar, sugar, mustard, and celery seeds. In a large bowl mix the cabbages, carrots, spinach, onion, and bell pepper. Gradually add the mayonnaise dressing while mixing, making sure not to oversaturate the vegetables. All of the dressing does not have to be added, just make sure that when you are done you season with salt and pepper and refrigerate for a few hours before serving.