Almond Poppyseed Bread

I made these for birthday visits. I made them in the mini pan size and put them in cellophane bags. They were perfect. My kids really liked this bread too.

INGREDIENTS:
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring


GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Directions:
Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Sour Cream Poppyseed Streusel Muffins

I made these muffins for a friend's birthday and they turned out delicious!

Ingredients:

Muffins---
2 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk

1/4 c. butter, melted

1 Tbsp. grated orange rind

1 tsp. vanilla

1 tsp. almond extract

1 large egg, lightly beaten

1 8-oz. container sour cream (light works great)

Streusel--

1/4 c. + 2 Tbsp. sugar

1/4 c. flour

2 Tbsp. butter, melted

2 tsp. poppy seeds

Directions:
Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Spudnuts

1 cup mashed potatoes (in a pinch, I've been known to use prepared potato pearls)
4 tablespoons shortening
1 1/2 tablespoons salt
2 eggs, beaten slightly
2 cups scalded milk
1 1/2 cups sugar
8 cups flour (you might need 10 - just start slow and add until dough is manageable)
3 1/2 tablespoons yeast dissolved in 1 cup hot water and 1/2 tablespoon sugar

Mash potatoes with milk until creamy. Cream together shortening, sugar and salt. Add to potatoes. Add all other ingredients, knead for 5 minutes and let raise until double (about 1-1 1/2 hours). Roll out and cut into donut shape. Let raise 30 minutes. Fry in hot oil at about 350.

Drain on paper towels then dip in glaze.

Glaze:
1/3 cup melted margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 to 6 tablespoons hot water

Orange Rolls

1 cup shortening
1 cup boiling water
2 tsp. salt
3/4 cup sugar
4 eggs
1 cup cold water
7 1/2 to 8 cups flour
3 pkg instant yeast (6 3/4 tsp) dissolved in 1/2 cup warm water

Dissolve yeast in warm water and allow to activate until almost double in size. Set aside. Pour boiling water over shortening, sugar, and salt. Stir until shortening is melted and add cold water, eggs, and dissolved yeast mixture. Mix. Stir in flour and mix well until dough is soft and pliable. Store in refrigerator overnight. This is a must. Doing so makes for very light and fluffy rolls.

Filling
1 cup softened butter
1 cup sugar
Grated orange peel and juice from 2 oranges.

Cream the butter and sugar with a fork. Add grated orange peel and squeeze all of the juice from the oranges over the mixture. Stir until well combined.

Punch down the dough and roll out in desired shape, then spread your filling on and roll up. {I've done them Butterhorn style before and got about 70 rolls. I've also done them Cinnamon roll style on large cookie sheets and got 32 rolls.} Place on greased cookie sheets and allow to raise for 3 hours.

Bake at 400 degrees for 10-12 minutes. Cover with glaze and ENJOY!

Glaze
3/4 cup sugar
2Tbsp frozen Orange Juice Concentrate
1/2 cup sour cream
1/4 cup butter
Grated orange peel from 1 orange

Put all ingredients into a saucepan and boil for 3 minutes. Brush liberally onto each roll and enjoy!

Cinnamon Rolls

Makes 24 rolls

1 ¾ cups warm water
1 Tbsp instant yeast
½ Tbsp sugar
¼ cup powdered milk
2 eggs
½ Tbsp salt
¼ cup sugar
½ cup oil
6 cups all purpose flour

Dissolve yeast and ½ Tbsp sugar in warm water. When it bubbles up, add powdered milk, eggs, salt, sugar, and oil. Then add flour 1 cup at a time and mix well until dough is cleaned from the sides of the bowl, and is soft and pliable like elastic. Put a small amount of oil into a large bowl and roll the dough around, until it is lightly coated. Cover and let rise until double. (1 ½-2 hours)

Punch down dough, and divide into two equal pieces. Roll out each piece into a large rectangle ½ inch thick. Spread filling onto each rectangle and roll up tight lengthwise.

Filling
1 cup butter
1 cup sugar
1 cup brown sugar
¼ cup cinnamon

Melt butter and add sugars & cinnamon and mix well. Cut rolls into 2 inch sections and place in 2 greased 9x13 pans. {Dental floss is an EXCELLENT tool for cutting the rolls} Let rise for 45 minutes, until doubled in size.

Bake for 25-30 minutes @ 350 degrees. Frost while still warm, and enjoy.

Cream Cheese Frosting
8 oz cream cheese
1/3 cup butter
4 cups powdered sugar
2 tsp vanilla
1 tsp milk

Cream together cream cheese and butter. Gradually add in the powdered sugar, vanilla and milk. Mix until smooth and creamy.

Caramel Pecan Version

Spray 2 9x13 pans with cooking spray, and fill pans with the following caramel sauce
2 cups butterscotch chips
1 cup corn syrup
1/3 cup butter
1 cup chopped pecans

Melt together, stirring constantly until smooth.Place rolls on top of caramel sauce in pans, and bake as directed above. When rolls are finished, place a large sheet pan on top of rolls and turn upside down while holding 9x13 pan. Allow the sauce to drip over rolls before removing pan. Enjoy!

Just in time for Thanksgiving

Butterhorn Rolls

1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour

Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.

After the first raise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges (depending on how big you want your rolls. I do 16. They are a bit smaller, but we end up with more rolls this way) Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with butter immediately after removing from the oven.

You can also do this in the bread machine on the 'Dough Setting' and it cuts down your raising time. I can only fit half a recipe in mine, but it mixes and does the first rise all in 1 1/2 hours. Then I roll them out and let them raise again for the needed 3 hours. Bake as usual.

Scones with Buttermilk Syrup

I got this one from Spencer's cousin. She made it for us during Conference a few weeks ago. It is so fast and delicious!

3 Tbsp yeast
4 cups warm water
4 Tbsp sugar
1 Tbsp salt
3 Tbsp oil
About 9 cups flour

Dissolve the yeast, water and sugar together and let stand 5 minutes until foamy. Add the salt and oil, then the flour one cup at a time. Mix well and let dough rise for 30 minutes before frying. Roll the dough out into a very large rectangle 1/2 inch thick. Cut into small squares and fry in hot oil until they are golden brown.

Buttermilk Syrup
1 cup sugar
1 cube butter
1/2 cup buttermilk
1 tsp light corn syrup
1/2 tsp baking soda
1 tsp vanilla

Mix together the sugar, butter, buttermilk, corn syrup and baking soda, and boil for 5 minutes. Remove from heat and add the vanilla. Serve over warm scones.