Karla's Easter Sweet Rolls

Karla's Easter Sweet Rolls

2 Packages yeast

½ cup warm water

½ cup sugar

2 tsp. salt

4 eggs

12 Tbs. butter (melted)

2 cup sour cream

5 ½ cups flour

Soften yeast in warm water. Add sugar, salt, eggs, sour cream, and butter. Add flour gradually. Cover and let rise for 2 hours.

Once rolls have risen, punch down and divide into 4 parts. Roll each part into circle. Rub circle with melted butter and spread with filling. Cut into triangle and roll up. Place in baking sheet. Let rise and bake at 350 degrees for 20 minutes.

As soon as rolls come out of the oven drizzle glaze over entire roll then sprinkle with toasted coconut.

Filling:

1 ½ cup sugar

4 Tbs. orange rind

2 cup toasted coconut (set aside ½ cup to sprinkle on top of rolls at end, see glaze instructions)

Stir ingredients together and set aside.

Glaze:

1 ½ cup sugar

4 Tbs. orange juice

1 cup sour cream

½ cup butter

Boil ingredients on stove for 3 minutes just before rolls come out of the oven. As soon as rolls come out of the oven drizzle glaze over entire roll and then sprinkle with toasted coconut.

valarie's blueberry sour cream pound cake...

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

just delicious banana bread...

i have had some other banana bread recipes that i have really liked, but they all seemed to have things that i didn't just have in my cupboard.  the thing that i love about this one is that it is moist, perfectly simple, oh so tasty & has nothing in it that you wouldn't just have.  so let you bananas go brown & get a baking:)

{just perfect banana bread}

4 large bananas, mashed

1/2 cup warm water

2 tsp. baking soda

1/2 tsp. salt

3 3/4 cup flour

2 eggs

2 cups sugar

2 sticks butter, softened

2 tsp. vanilla

1 cup chopped walnuts or pecans

pre-heat oven to 325 degrees.

in a large bowl, cream together butter & sugar.  add eggs & vanilla, beat until light & fluffy.

sift in flour & salt.  mix well.  

in a small cup, dissolve soda into warm water & add to mixture.  blend in bananas & nuts.

pour into 2 regular sized or 6 mini greased loaf pans.  bake for 60-75 minutes for regular sized or 45-55 minutes for mini loafs.  let cool 5 minutes before removing.

Christmas Morning Gorilla Bread...

This bread kicks traditional monkey bread's butt! It's the BEST!

{kesley's gorilla bread}

1/2 c. granulated sugar
2 tsp. cinnamon
1 stick of butter
1 cup packed brown sugar
1 8 ounce package of cream cheese
2 12 ounce cans refrigerated biscuits (10 count)
1 1/2 c coarsely chopped walnuts (optional)

*Preheat oven 350 degrees- *Spray a bundt pan. *Mix sugar & cinnamon together (or you can buy it all ready mixed in the spice isle) *in a saucepan, melt butter and brown sugar on LOW heat, stirring well, set aside. *cut the cream cheese in 20 equal cubes. *Press the biscuits out with your fingers and *sprinkle each with cinnamon & sugar. *Place a cube of cream cheese into center of biscuit, *wrapping and sealing the dough around the cream cheese. *Sprinkle 1/2 the nuts into the bottom of the pan- *place 1/2 the biscuits in pan *sprinkle with cinnamon sugar *sprinkle on nuts. *Layer the remaining biscuits on top, *sprinkle with remaining cinnamon & sugar, * pour butter mixture over the biscuits. *Cover with foil and *Bake for 30 minutes- *let cool for 5 minutes- *place a plate on top and invert! *I make this Christmas Eve and I just don't bake it- so it is ready first thing Christmas morning!
Merry Christmas!

my homemade roll re-post...

i had originally posted these on a recipe card & i thought that it would be a perfect match with kesley's jam.  i had a comment that had said that on the original recipe card that i posted, you couldn't read it well.  & this one is a must have!  i made 16 1/2 dozen of these this weekend.  so yummy!

{homemade crescent rolls}

3 cups scalded milk

1 cup potato flakes or buds

3/4 cup sugar

3/4 cup butter or shortening

1 TBSP salt

4 eggs, beaten

1 1/2 TBSP yeast

7 - 7 1/2 cups flour

Place potato flakes, sugar, salt & butter in the bowl of an electric mixer fitted with a bread hook.  Add scalded milk & mix on low until the mixture it lukewarm.  When the mixture is lukewarm, add eggs, yeast & flour to form a soft dough.  Dough will be sticky!!!  Don't add more flour.  Mix an additional 5-7 minutes until dough is smooth & elastic.  Let dough rise in the bowl until doubled in size.  About 1 1/2 hours.  Divide dough in 4 equal parts.  Form each part into rounds.  With a rolling pin, roll each round into a large circle.  Using a pizza cutter, cut into 12 wedge like triangles.  Roll up each triangle into a crescent roll.  Place onto a greased baking sheet & cover with plastic wrap sprayed with cooking sheet.  Repeat with all 4 dough rounds.  Let rise additional 3 hours or until doubled in size.   Bake at 375 degrees for 10-12 minutes or until golden brown on top. 

Italian herb & cheddar muffins...

i love these muffins with everything.  i made BBQ pork chops this week & served them with that, but with soup season on the horizon, I'm sure i will be making them a ton!  & best of all... they are so super easy!!!!

{adapted from Figs Cheese Muffins}

1 1/2 cups flour

1 1/2 TBSP sugar

1 TBSP baking powder

1/2 tsp. salt

2 cups graded mild cheddar cheese

1 cup whole milk

1 egg

1 tsp. garlic powder

1/2 stick butter, melted

In a medium bowl combine all of the dry ingredients.  Mix together & add cheese.  Mix again.

In a small bowl mix- butter, milk & the egg.  Beat together & pour into dry mixture.  Mix with a spoon just until combined.  

Spoon into greased muffin tins & bake @ 20-25 minutes.  Remove from oven & top with garlic herb butter. 

-Garlic herb butter-

2 TBSP butter, melted

1/4 tsp. Italian seasoning

1/2 tsp. garlic powder

pinch of salt

In a small bowl, melt butter in the microwave (30-60 seconds).  Mix in all other ingredients.  Spread onto warm muffins with a pastry brush.  Enjoy!

my favorite zucchini bread...

first off sorry for the SuPeR long vacation!!!  between Nauvoo & Lake Powell, blogging has been few & far between.  i made 5 loaves of this to take to Powell with us & it didn't last long down there!!!!!  i love this recipe because it is basic, not too many messy flavors & just plain delicious!!!!  i hope that you will love it as much as me.  & this time of year it tis the perfect way to use up all that zucchini you have piling up in your gardens!

{zucchini bread 101}

3 cups flour

1 TBSP cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 TBSP vanilla

2 cups grated zucchini

1/2 cup chopped nuts (optional)

In a medium bowl mix together all dry ingredients.  Set aside.  In a large bowl beat together eggs, sugar, brown sugar, oil & vanilla.  Slowly mix in dry ingredients.  Blend in grated zucchini & nuts.  Pour into 2 greased & lightly floured 8x4 loaf tins.  Bake at 325 degrees for 60-70 minutes, or until toothpick comes out with only a few crumbs.

The roll affair-

{I didn't make this card...I got it from the exchange}

I got this recipe at an recipe exchange I did about a year ago & I haven't found a better one. One of my best friends Kacy says that if her husband ever leaves her, it would be for these rolls! I don't know if they are quite that good...but I have been known to eat a dozen or so all by myself. They really are easy too. I know that sometimes anything bread can be intimidating!!!, but I promise they aren't hard--just time consuming with the rising & all. The only other thing is, the dough should still be sticky. If you over flour your rolls will be tough. I always use 7 1/2 cups flour in the dough, plus whatever you need to roll them out.

*To print this card-right click on the image & "save picture as..." then you will find it in whatever files you saved it in. You can print at home or if you have photo editing software, you can put multiples on a page & take to Costco on a disc. The card is in 6"x 6" format.