A long time favorite of many. Monkey bread is easy to make.
Monkey Bread
Prep: 30 minutes
Chill: overnight
Oven: 350 degree
Makes: 12 rolls
Utensils:
Baking sheet
Ruler
Plastic Wrap
Muffin pan with twelve 2 1/2-inch cups
Measuring cups
Microwave-safe bowl
Waxed paper
Hot pads
2 small mixing bowls
Kitchen scissors
Measuring spoons
Large shallow baking pan
Wire cooling rack
Large serving plate
Spoon
Ingredients:
shortening
1/2 of a 34.5-ounce package frozen cinnamon sweet-roll dough or frozen orange sweet-roll dough (6 rolls)
1/3 cup chopped pecans
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup caramel ice cream topping
1 tablespoon maple-flavored syrup
How to make:
1. The night before, grease baking sheet with shortening. Place frozen rolls about 2 inches apart on prepared baking sheet. Cover with plastic wrap. Chill in refrigerator overnight to let dough thaw and begin to rise.
2. Generously grease twelve 2 1/2-inch muffin cups with shortening. Divide the pecans evenly among the muffin cups. Save until Step 4.
3. Turn on oven to 350 degrees. Put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 20 seconds or until butter is melted. Using hot pads, remove bowl from microwave. Place sugar in a small bowl.
4. Use the kitchen scissors to cut each roll in four pieces. Dip each piece into melted butter, then roll in sugar. Place two dough pieces in each prepared muffin cup. Drizzle with any remaining melted butter; sprinkle with remaining sugar.
5. In a small bowl combine ice cream topping and maple-flavored syrup; drizzle over top of rolls. Place muffin pan in the large shallow baking pan.
6. Put pan in oven. Bake about 20 minutes or until rolls are golden brown. Turn off oven. Use hot pads to remove pan from oven. Place pan on wire rack and cool 1 minute. Place large plate on top of muffin pan. Using hot pads turn plate and pan over so plate is on the bottom. Carefully lift muffin pan to invert rolls onto plate. Spoon any topping and nuts that remain in muffin cups onto rolls. Cool slightly. Serve warm.
Monday, September 6, 2010
Cool Cutouts Cookies
This is one of Austin's favorites.
Cool Cutouts Cookies
Prep: 30 minutes
Bake: 8 to 10 minutes per batch
Chill 2 to 24 hours
Oven: 375 degrees
Makes: 25 cookies
Utensils: measuring cups, 2 small bowls, waxed paper or plastic wrap, rolling pin, ruler, assorted 2- or 3-inch cookie cutters, cookie sheet, hot pads, pancake turner, wire cooling rack
Ingredients:
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup all-purpose flour
paste food coloring
Coarse decorating sugar, if you like
How to make:
1. Open package of cookie dough. On a lightly floured surface knead the 1/4 cup flour into the cookie dough until combined. To knead, use your hands to push against the dough. Then fold the dough, turn it, and push against it, repeating until smooth. Divide dough into three equal portions. Leave one portion white. Place remaining portions in 2 separate bowls. Use your hands to mix food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked).
2. On a lightly floured surface form a mound by dropping Small amounts of each of the 3 portions of dough close together in a random pattern using all of the dough. Shape the mound into a ball. Wrap in waxed paper or plastic wrap. Chill dough in refrigerator 2 to 24 hours.
3. Turn on the oven to 375 degrees. On a lightly floured surface, use the rolling pin to roll dough to about 1/4 inch thick. Cut into desired shapes with cookie cutters. Transfer cookies to an ungreased cookie sheet, leaving about 1 inch between cookies. If you like, sprinkle cookies with coarse sugar.
4. Put cookie sheet in oven. Bake for 8 to 10 minutes or until the cookie edges are light brown. Use the hot pads to remove cookie sheet from oven. Use the pancake turner to transfer cookies to the cooling rack. Repeat with remaining dough. Turn off oven. Cool cookies completely. If you like, stir a little food coloring into the frosting and use to decorate cookies.
Try these color combinations: Red, green and plain dough for Christmas; red, pink, and plain for Valentine's Day; red, blue and plain for the Fourth of July; orange, yellow and plain dough for Halloween.
Note: Paste food coloring can be found with cake decorating supplies.
Nutrition facts per cookie: 93 cal., 4 g. total fat (1 g. sat. fat), 6 mg chol., 86 mg sodium, 13 g carb., o g fiber, 1 g. pro.
Daily values: 2% calcium, 2% iron
Exchanges: 1 Other Carbo., 1 fat
1 15- to 16-ounce can vanilla frosting, if you like
Cool Cutouts Cookies
Prep: 30 minutes
Bake: 8 to 10 minutes per batch
Chill 2 to 24 hours
Oven: 375 degrees
Makes: 25 cookies
Utensils: measuring cups, 2 small bowls, waxed paper or plastic wrap, rolling pin, ruler, assorted 2- or 3-inch cookie cutters, cookie sheet, hot pads, pancake turner, wire cooling rack
Ingredients:
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup all-purpose flour
paste food coloring
Coarse decorating sugar, if you like
How to make:
1. Open package of cookie dough. On a lightly floured surface knead the 1/4 cup flour into the cookie dough until combined. To knead, use your hands to push against the dough. Then fold the dough, turn it, and push against it, repeating until smooth. Divide dough into three equal portions. Leave one portion white. Place remaining portions in 2 separate bowls. Use your hands to mix food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked).
2. On a lightly floured surface form a mound by dropping Small amounts of each of the 3 portions of dough close together in a random pattern using all of the dough. Shape the mound into a ball. Wrap in waxed paper or plastic wrap. Chill dough in refrigerator 2 to 24 hours.
3. Turn on the oven to 375 degrees. On a lightly floured surface, use the rolling pin to roll dough to about 1/4 inch thick. Cut into desired shapes with cookie cutters. Transfer cookies to an ungreased cookie sheet, leaving about 1 inch between cookies. If you like, sprinkle cookies with coarse sugar.
4. Put cookie sheet in oven. Bake for 8 to 10 minutes or until the cookie edges are light brown. Use the hot pads to remove cookie sheet from oven. Use the pancake turner to transfer cookies to the cooling rack. Repeat with remaining dough. Turn off oven. Cool cookies completely. If you like, stir a little food coloring into the frosting and use to decorate cookies.
Try these color combinations: Red, green and plain dough for Christmas; red, pink, and plain for Valentine's Day; red, blue and plain for the Fourth of July; orange, yellow and plain dough for Halloween.
Note: Paste food coloring can be found with cake decorating supplies.
Nutrition facts per cookie: 93 cal., 4 g. total fat (1 g. sat. fat), 6 mg chol., 86 mg sodium, 13 g carb., o g fiber, 1 g. pro.
Daily values: 2% calcium, 2% iron
Exchanges: 1 Other Carbo., 1 fat
1 15- to 16-ounce can vanilla frosting, if you like
Carmelly Apple Muffins
From the book Better Homes and Gardens New Junior Cook Book
Caramelly Apple Muffins
Prep: 15 minutes
Bake: 20 minutes
Cool: 15 minutes
Oven: 400 degrees
Makes: 12 muffins
Utensils: muffin pan with twelve 2 1/2-inch cups; measuring cups; measuring spoons; medium mixing bowl; wooden spoon; 2 small mixing bowls; pastry blender; vegetable peeler; cutting board; sharp knife; fork; hot pads; wooden toothpicks; wire cooling rack
Ingredients:
shortening or 12 paper bake cups
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 recipe Streusel topping
1 small apple
1 egg
3/4 cup milk
1/4 cup cooking oil
1/4 cup apple butter
2 tablespoons caramel ice cream topping, if you like
How to make:
1. Turn on the oven to 400 degrees. Grease twelve 2 1/2-inch muffin pan cups with shortening or line with paper bake cups. Save until Step 6.
2. Put flour, sugar, baking powder, and salt in the medium bowl. Stir with the wooden spoon to mix. Save until Step 5. Make the Streusel Topping. Save until Step 6.
3. Using a vegetable peeler, carefully cut the skin off of the apple (throw away the skin). On the cutting board use the sharp knife to cut the apple into 4 pieces. Cut out the core and cut the apple into small pieces (you should have 1/2 cup). Save until Step 5.
4. Crack the egg into a small bowl. Beat with the fork until yolk and white are mixed together. Add milk, oil, and apple butter to egg. Beat with the fork until ingredients are well mixed.
5. Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. Stir in chopped apple. (The batter should be somewhat lumpy, not smooth.)
6. Spoon some of the Sprinkle 1 rounded teaspoon of the Streusel Topping over each muffin top.
7. Put muffin pan in oven. Bake about 20 minutes or until muffins are golden and a wooden toothpick come out clean. (To test for doneness, use hot pads to pull out oven rack. Stick toothpick in the center of one of the muffins; pull out toothpick. If any muffin sticks to it, carefully push the oven rack back into place using hot pads and bake the muffins a few minutes more; test again.) Turn off oven.
8. Use hot pads to remove muffin pan from the oven. Place muffin pan on the cooling rack and let cool for 5 minutes. Tip muffin pan to carefully remove muffins onto the colling rack. Drizzle top of each muffin with caramel ice cream topping, if you like. Cool muffins on cooling rack about 10 minutes.
Streusel Topping: Put 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 1/4 teaspoon ground cinnamon in a small mixing bowl. Stir with wooden spoon to mix. Use a fork or the pastry blender with a chopping motion to mix in 2 tablespoons softened butter until mixture is crumbly.
Nutrition Facts per muffin: 225 cal., 9 g total fat (3 g sat. fat), 24 mg chol., 151 mg sodium, 34 g carbo., 1 g fiber, 3 g pro.
Daily Values: 3% vit. A, 2% vit. C, 7% calcium, 7% iron
Exchanges: 2 starch, 1 1/2 Fat
Caramelly Apple Muffins
Prep: 15 minutes
Bake: 20 minutes
Cool: 15 minutes
Oven: 400 degrees
Makes: 12 muffins
Utensils: muffin pan with twelve 2 1/2-inch cups; measuring cups; measuring spoons; medium mixing bowl; wooden spoon; 2 small mixing bowls; pastry blender; vegetable peeler; cutting board; sharp knife; fork; hot pads; wooden toothpicks; wire cooling rack
Ingredients:
shortening or 12 paper bake cups
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 recipe Streusel topping
1 small apple
1 egg
3/4 cup milk
1/4 cup cooking oil
1/4 cup apple butter
2 tablespoons caramel ice cream topping, if you like
How to make:
1. Turn on the oven to 400 degrees. Grease twelve 2 1/2-inch muffin pan cups with shortening or line with paper bake cups. Save until Step 6.
2. Put flour, sugar, baking powder, and salt in the medium bowl. Stir with the wooden spoon to mix. Save until Step 5. Make the Streusel Topping. Save until Step 6.
3. Using a vegetable peeler, carefully cut the skin off of the apple (throw away the skin). On the cutting board use the sharp knife to cut the apple into 4 pieces. Cut out the core and cut the apple into small pieces (you should have 1/2 cup). Save until Step 5.
4. Crack the egg into a small bowl. Beat with the fork until yolk and white are mixed together. Add milk, oil, and apple butter to egg. Beat with the fork until ingredients are well mixed.
5. Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. Stir in chopped apple. (The batter should be somewhat lumpy, not smooth.)
6. Spoon some of the Sprinkle 1 rounded teaspoon of the Streusel Topping over each muffin top.
7. Put muffin pan in oven. Bake about 20 minutes or until muffins are golden and a wooden toothpick come out clean. (To test for doneness, use hot pads to pull out oven rack. Stick toothpick in the center of one of the muffins; pull out toothpick. If any muffin sticks to it, carefully push the oven rack back into place using hot pads and bake the muffins a few minutes more; test again.) Turn off oven.
8. Use hot pads to remove muffin pan from the oven. Place muffin pan on the cooling rack and let cool for 5 minutes. Tip muffin pan to carefully remove muffins onto the colling rack. Drizzle top of each muffin with caramel ice cream topping, if you like. Cool muffins on cooling rack about 10 minutes.
Streusel Topping: Put 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 1/4 teaspoon ground cinnamon in a small mixing bowl. Stir with wooden spoon to mix. Use a fork or the pastry blender with a chopping motion to mix in 2 tablespoons softened butter until mixture is crumbly.
Nutrition Facts per muffin: 225 cal., 9 g total fat (3 g sat. fat), 24 mg chol., 151 mg sodium, 34 g carbo., 1 g fiber, 3 g pro.
Daily Values: 3% vit. A, 2% vit. C, 7% calcium, 7% iron
Exchanges: 2 starch, 1 1/2 Fat
Breakfast Cookies
Cookies for breakfast? These are a great breakfast. Fast and quick, out-the-door, to-the-bus breakfast. I found them in a cookbook that I purchased for my grandsons, Better Homes and Gardens New Junior Cookbook.
Breakfast Cookies
Prep: 25 minutes
Bake: 12 minutes
Oven: 350 degrees
Makes: 12 cookies
Utensils Needed: cookie sheet, table knife, large mixing bowl, electric mixer, measuring cups, rubber scraper, measuring spoons, small mixing bowl, wooden spoon, hot pads, pancake turner, wire cooling rack.
Ingredients:
shortening
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup dried mixed fruit bits, dried cranberries or cherries; raisins; or snipped dried apricots
1/2 cup dried banana chips, broken up
1/2 cup chopped walnuts, peanuts, pecans, or almonds
1. Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
2. Put butter in the large mixing bowl. Beat with the electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with the rubber scraper. Stop mixer.
3. Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in the small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
4. Scoop the dough with the 1/4-cup measuring cup. Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to slightly flatten dough on cookie sheet.
5. Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookies sheet for 1 minute. Use the pancake turner to move cookies to the cooling rack. Repeat with the remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven when all of the dough is used.
Note: If you have a cookie scoop 1/4 cup size use may use it instead of the measuring cup.
Nutrition facts per cookie: 284 cal., 15 g total fat (7 g sat. fat), 57 mg chol., 198 mg sodium, 36 g carb., 3 g fiber, 5 g pro.
Daily values: 7% vit. A, 1% vit. C, 4% calcium, 8% iron
Exchanges: 1/2 fruit, 2 starch, 2 fat
Breakfast Cookies
Prep: 25 minutes
Bake: 12 minutes
Oven: 350 degrees
Makes: 12 cookies
Utensils Needed: cookie sheet, table knife, large mixing bowl, electric mixer, measuring cups, rubber scraper, measuring spoons, small mixing bowl, wooden spoon, hot pads, pancake turner, wire cooling rack.
Ingredients:
shortening
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup dried mixed fruit bits, dried cranberries or cherries; raisins; or snipped dried apricots
1/2 cup dried banana chips, broken up
1/2 cup chopped walnuts, peanuts, pecans, or almonds
1. Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
2. Put butter in the large mixing bowl. Beat with the electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with the rubber scraper. Stop mixer.
3. Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in the small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
4. Scoop the dough with the 1/4-cup measuring cup. Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to slightly flatten dough on cookie sheet.
5. Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown. Use hot pads to remove cookie sheet from oven. Let cookies remain on cookies sheet for 1 minute. Use the pancake turner to move cookies to the cooling rack. Repeat with the remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven when all of the dough is used.
Note: If you have a cookie scoop 1/4 cup size use may use it instead of the measuring cup.
Nutrition facts per cookie: 284 cal., 15 g total fat (7 g sat. fat), 57 mg chol., 198 mg sodium, 36 g carb., 3 g fiber, 5 g pro.
Daily values: 7% vit. A, 1% vit. C, 4% calcium, 8% iron
Exchanges: 1/2 fruit, 2 starch, 2 fat
Neglected
I am sorry that I have been neglecting my blogs over the summer. I will try to do better now that the summer vacation is over.
I am going to add some recipes this month. Have fun with these ideas.
I am going to add some recipes this month. Have fun with these ideas.
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