Homemade Croutons from French bread!

 

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Vicki's Cornbread! The BEST!

In memory of my best friend and her sweet Mom!

Vicki Goss & Juanita Hicks

I dedicate this video of me making her cornbread to her family!

And Mine!

I miss you so much!

I will see you soon!

Until then, I will carry on!

 

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Homemade Angel Biscuits

 These biscuits are heavenly!! Enjoy!

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Crescent Rolls

Ingredients:

2 (.25 ounce) packages active dry yeast

¾ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
½ cup butter, room temperature
4 cups all-purpose flour

¼ cup butter, softened 

Dissolve yeast in warm water.

Stir in sugar, salt, eggs, butter, and 2 cups of flour. 

Beat until smooth.

 Mix in remaining flour until smooth.

 Scrape dough from side of bowl.

Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

Punch down dough

& 

Cut in half.

Roll each half in to a 12" Circle

&

Spread with butter.

Cut in to 10-15 wedges.

Roll up the wedges starting at 

wide end.

Place rolls with point on greased cookie sheet.

Cover and let rise until double for about an hour.

Bake 400 degrees  12- 15 minutes or until golden brown.

I hope you enjoy as much as we do!

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Apple Fritter Cinnamon bites

Ingredients

Cinnamon Dough Bites –
1, 8 ounce can of refrigerated crescent rolls
1/2 cup of granulated sugar
2 tablespoons of cinnamon

Apple Glaze –
3/4 cups of confectioners sugar
2 tablespoons Apple Juice

Instructions

1. Mix granulated sugar and cinnamon together. Place in a freezer bag and set aside.
2. Cut dough into 1/2-inch pieces, roll each piece into a ball.
3. Fry dough balls in vegetable oil over low to medium heat until golden brown.
4. Place dough bites into the bag holding the cinnamon sugar mixture. Shake to coat well.
5. Stir confectioners sugar & Apple Juice together.
6. Drizzle dough bites with the apple flavored glaze.

I hope you enjoy these little bites as much as we do! They are delicious!

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The Best Cinnamon Rolls

Dough

• 1 cup milk warm (105 degrees F)
• ½ cup + 1 TBS granulated sugar divided
• 1 TBS Active Dry Yeast
• 2 large eggs room temperature
• 6 TBS butter melted
• 1 tsp pure vanilla extract
• 4 to 4 ½ cups All purpose flour
• 1 tsp sea salt
• 1 tsp ground cinnamon

Filling

• 1 cup brown sugar  packed
• 2 ½ TBS cinnamon
• 6 TBS butter softened

Icing

• 1 8 oz package cream cheese, softened
• ¼ cup butter softened
• 2 cups Powdered sugar
• ½ tsp Pure vanilla extract
• 1/8 tsp salt

Instructions

Make the Cinnamon Roll Dough:

• Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
• Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
• Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
• Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
• Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
• Grease a large bowl and place the dough inside.
• Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
• Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:

• While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
• Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
• Assemble Cinnamon Rolls
• Sprinkle a large work surface with flour.
• Gently press the gas out of the dough and form it into a rectangle.
• Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

• Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
• Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
• Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
• Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
• Bake Cinnamon Rolls
  Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).

Make the Cream Cheese Frosting

• While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
• Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
• Cool & Serve!
• Let cool and serve warm

Looks like a lot of steps but so worth it!

These are delicious and my favorite to make!

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Sweet Cornbread Muffins

• 4 lg. eggs
• 1 cup milk
• 1 tsp. vanilla extract
• 3/4 cup butter {I use salted}
• 1 cup cornmeal
• 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt

1. Preheat oven to 350ºF. Place muffin liners in a muffin tin or spray a silicone muffin pan with cooking spray.
2. In a medium-sized bowl, combine the eggs, milk, vanilla.
3. Melt the butter in the microwave and then add to the egg mixture, stirring well.
4. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
5. Fill each muffin hole 3/4 of the way full. Bake for 23-25 minutes or until an inserted toothpick comes out clean. Repeat with remaining batter.

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