Clone of a Cinnabon

Recipe by Marsha Fernandez

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
*
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
*
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Note: Some people suggest after taking rolls out of oven, to flip the pan over so all the juicy cinnamon ends up on top. Optional. For more optional tips or suggestions,and also how to makes these without a bread machine, read people's comments at www.allrecipes.com

Banana or Strawberry Crumb Muffins

I LOVE these muffins! This recipe originally calls for 3 medium bananas, but yesterday I made them with fresh strawberries! I just lined up some strawberries that resembled the size of 3 bananas, chopped them, and mixed them with a spoon with the sugar and egg etc..

Original recipe says it yields 11 muffins, but I fill my tins up to the top to make large muffins and it makes only 7.

Enjoy!!

Ingredients

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 tsp. vanilla
* 1 tsp. cinnamon
* 1 egg, lightly beaten
* 1/3 cup butter, melted ( or canola oil)

Topping:
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter, soft

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, vanilla, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Fresh Berry Cobbler

This is my all-time favorite dish to make. So refreshing and SOOOO delicious! I substitute frozen or canned fruit when fresh fruit isn't on hand. SO good with a berry medley.

Ingredients:

1/2 cup sugar (or less! Sometimes I use only 1/4 cup).

1 T. cornstarch

4 cups raspberries or blueberries

2 T. water

1 tsp. lemon juice

1 cup Bisquick

1/4 cup milk

1 T. sugar

1 T. melted butter



Heat oven to 425. Mix the 1/2 cup sugar and cornstarch in saucepan. Stir in fruit, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute stirring constantly. Pour berry mixture into an ungreased 2-quart casserole dish.

Stir bisquick , milk, 1 T. sugar, and melted butter just until blended and a dough forms. Drop the dough by 6 spoonfuls onto the hot berry mixture.

Bake about 15 minutes or until berry mixture is bubbly and the topping light brown.

Cool slightly and serve warm. Especially with vanilla ice cream!

Source: "Betty Crocker's Entertaining Basics"

Georgie's Melt in Your Mouth Blueberry Cake

2 eggs, separated
1 cup sugar (divided)
1/2 cup butter (1 stick)
1/4 tsp salt
1 tsp vanilla extract

1 1/2 cups flour
1 1/2 cups blueberries
1 tsp baking powder
1/3 cup milk

In one bowl: beat egg whites with electric beater level #5 with 1/4 cup sugar until mixture forms stiff shiny peaks. Set aside.

In one bowl: cream butter with salt and vanilla. Gradually add remaining 3/4 sugar. Add egg yolks. Beat until light and creamy (on medium speed).

Lightly toss pinch of flour with blue berries; set aside.
Stir together flour and baking powder
Add to butter mixture (beat) alternately with milk alternating.
Fold in egg whites and blueberries.
Pour batter into 8x8 greased pan.
Sprinkle top with sugar.

Bake 350 for 50 - 60 minutes or until cake springs back when lightly pressed in center.

Fern's Candied Walnuts

Boil:
1 1/2 cup sugar
1/2 cup water
1/4 cup honey

Boil to soft stage and add 1/2 tsp vanilla and 4 cups of walnuts.
Take off heat and stir continuously until it turns white-ish.

Easy Pumpkin Spice Cookies

2 spice cake mixes
2 bags chocolate chips
1 29 oze can 100% pumpkin

375 for 15-17 minutes

Can be halved.

Orange Slice Cookies

Master mix:
9 cups all-purpose flour
2 tsp baking soda
2 tsp salt
3 cups sugar
2 1/4 cup brown sugar

Combine flour, soda, and salt. Mix thoroughly with whisk.
Add both sugars.
(Keeps 3-4 months)

1/2 cup margarine, softened
2 1/4 cup master mix
1 egg
1/2 tsp orange extract
3/4 cup candied orange slices, chopped
1/2 cup finely chopped walnuts

Preheat over to 375.
Using two knives, a pastry blender, or a wire whisk, cut margarine into the master mix until the mixture resembles fine crumbs.

Add egg and orange extract and mix on low speed for 30 seconds to 1 minute allowing dough to fully blend.
Stir in orange candy and walnuts.

Drop dough in approximately 1" size balls onto greased cookie sheet.

Bake from 8-10 minutes.

The Old Red Inn Strawberry Muffins

Muffins:
3/4 cup milk
1/2 cup oil
1 T. grated orange peel
1 egg
2 cups flour
1 cup chopped strawberries
1/3 cup sugar
1 T. baking powder
1/4 tsp salt

Heat 400 degrees.
Mix milk, oil, peel and egg until blended.
Stir in remaining ingredients.
Let moisten.

Make topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
2 T. margarine

Fill muffin cups 2/3 full and sprinkle with topping
Bake 15-20 minutes

Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) 60% bittersweet chocolate chips
6 T. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz) semi-sweet chocolate chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.
As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly.
Refrigerate at least 1 hour or until firm.

Preheat oven to 375.
Unwrap dough; with sharp knife, cut into 3/4-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.

Eggnog Dip

Serve as dip with fresh fruit or drizzle over cake.

1 1/2 cup eggnog
2 T. cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 T. sugar
Assorted fruit and pound cake cubes

In saucepan, combine eggnog and corn starch until smooth.
Bring to boil; boil and stir 2 minutes.

Remove from heat; stir in sour cream; cool completely.

In small mixing bowl, beat whipping cream and sugar until stiff peaks form.
Fold into eggnog mixture with rum extract if desired.

Cover and refrigerate overnight.
Serve dip with fruit and cake.

Yield: 2 1/2 cups.

Elegant Chocolate Cake

1 1/2 cups unbleached white flour
1/3 cup organic baking cocoa
1 tsp. baking soda
1 cup sugar
1/2 cup canola oil
1 cup cold water
2 tsp. pure vanilla extract
2 T. cider vinegar

Preheat over to 375 degrees.
Sift together flour, baking cocoa, soda and sugar directly into a 9-inch round or 8 inch square pan.

In bowl, blend oil, water and vanilla and pour into pan.
With fork or whisk, mix batter until smooth.
Add vinegar and stir quickly.
There will be pale swirls in batter as baking soda and vinegar react.
Stir just until vinegar is evenly distributed throughout batter.

Bake 25-30 minutes.

Strawberry Bread

3 cups flour
2 cups sugar
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 cups oil
2 10 oz. frozen strawberries (sweet, thawed)

Mix dry ingredients in large bowl.
Make a well in the center and add wet ingredients.
Blend well.
Pour into well-greased and floured loaf pans.
Bake 350 degrees for 45-60 minutes.

Grammie Rosie's Brownies

Preheat oven to 350
Put 1 stick of butter and 2/3 cup cocoa in large glass bowl.
Microwave covered for one minute or until butter is melted.
Stir to blend cocoa.

Add 2 cups sugar. Stir to blend.

Add 4 eggs and 1 t. vanilla. Stir again until all eggs are blended and the batter is kind of fluffy.

Add 1 1/3 cups flour, 1/2 t. salt and 1 t. baking powder. Mix until no more white shows.

Pour into 9x13 baking dish that has been lightly sprayed with Pam.

Bake 25 minutes until just done. Check with toothpick. There should not be wet batter on the toothpick, but crumbs are ok. Cook with raised trivet or cold burner. Cut after cooled.

Lavender Nectarine Blueberry Cobbler

Serving: 6
Cook time: 40 minutes

4 cups firm ripe nectarines in 3/4 inch slices
1 1/2 - 2 cups fresh blueberries
5 T. vanilla sugar
1 1/2 tsp. dried lavender flower buds
2 T. flour

Topping:
2 cups flour
1/4 cup sugar
1 T. baking powder
1/2 tsp. salt
6 T. unsalted butter, chilled (microwave 15 seconds, mash, 10 more seconds, mash)
1 large egg
2/3 cup whole milk

Preheat oven to 375 degrees.
In large bowl combine nectarines, blueberries, vanilla sugar, and lavendar.
Taste for sweetness.
Stir in flour.

Pour filling into a 2.5 quart ceramic baking dish. Set aside.

In large bowl whisk together flour, sugar, baking powder, and salt.
Cut into the cold butter.
Combine the milk and egg and stir into flour mixture to form soft dough.

Spoor or shape rounds of dough and place on top of fruit.
Cover the entire top with dough but leave spaces for fruit to bubble up.

Bake 40 minutes at 375 degrees or until top is lightly brown and berries bubble through

Paul's Oatmeal Fudge Bars

1/2 cup melted margarine
1 cup brown sugar
1 egg
1 tsp. baking soda
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
2 cups oats

Combine ingredients to create crust. Line pan with crust reserving about 1/3 for topping.

6 oz. semi-sweet chocolate chips
1 T. margarine
1 can sweetened condensed milk
1/4 tsp salt.
1/2 cup nuts (optional)
1 tsp. vanilla

Melt ingredients together in a saucepan, stirring constantly.
Pour melted chocolate over oatmeal crust.
Top with globs of reserved oatmeal crust mix.

350 degrees for 25-30 minutes

Dad's Oatmeal Cookies

3/4 cup butter or margarine
1/4 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon (heaping)
1/2 tsp. salt
3 cups oats

Preheat oven to 350 degrees.
Grease baking sheet.
Cream butter, shortening and sugars until light and fluffy.
Mix in eggs and vanilla.

Combine flour, baking powder, cinnamon and salt.
Add to creamed mixture.
Blend thoroughly.
Stir in oats.
Drop by level tablespoons 2 inches apart onto baking sheet.
Bake 11-13 minutes or until bottoms are lightly browned.
Let cool 1 minute before removing from baking sheet.

Paul's "Scripture Cookies" (Oatmeal Raisin)

Beat together:
3/4 cup butter
1/3 cup milk
1 1/2 cups sugar
2 eggs

Mix in:
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 cups oats
1 cup raisins

Bake at 350 for 15 minutes. Also good without raisins.