CINNAMON ROLLS

CINNAMON ROLLS

PAN SAUCE

2 cups heavy whipping cream

2 cups loosely packed light brown sugar

FILLING

1/2 cup butter, softened

1/2 cup granulated sugar

2 teaspoons ground cinnamon

DOUGH

3 1/2 cups all purpose flour, divided

1 pkg. yeast ( 2 1/4 teaspoons)

1/4 cup granulated sugar

2 Tablespoons melted butter

1/2 teaspoon table salt

1 cup hot tap water ( 110F)

1 large egg

Preheat oven to 375. Combine the whipping cream and brown sugar with a whisk. Pour into an un-greased 9x13 baking pan. Set aside.

In a small bowl, combine the filling ingredients till smooth. Set aside.

In a medium mixing bowl, add half of the flour, yeast, sugar, melted butter, table salt and water and egg. Whisk to thoroughly combine, about 30 seconds. Stir in the remaining flour.

Sprinkle a work surface with flour. Dump the dough into the floured surface and knead for 1-2 minutes till dough is not sticky but is movable. Roll out the dough to approximately 7 1/2 inches x 15 inches.

Add the filling and spread evenly. Roll up, starting with the long side. Slice into 16 rolls. Place them in the pan with the sauce. Cover with plastic wrap and let double in size in a warm place, approximately 1 hour.

Bake for 25-30 minutes or until nice and browned on top. Remove from oven and let cool for about 45 minutes. You want the pan sauce to thicken up before you invert. Invert the pan onto a platter or large plate. Serve. Store leftovers in a covered container.

Homemade Flaky Croissants

Homemade Flaky Croissants

Ingredients
FOR THE DOUGH
620 gr FLOUR
330 ml WARM MILK
110 gr BUTTER
100 gr SUGAR
40 gr GREEK YOGURT
1 pk YEAST
2 YOLKS
1 tsp VANILLA EXTRACT
½ LEMON PEEL
FOR BRUSHING
MELTED BUTTER

FOR FILLING
CUSTARD or HAZELNUT CREAM

FOR SPRINKLING
POWDERED SUGAR

How to prepare homemade flaky croissants
Pour the flour into the bowl and create a space in the center.

Add the sugar, warm milk and fresh brewer’s yeast.

Stir the fountain and then cover the bowl with a towel. Let it rest for 15 minutes to activate the yeast.

Add the egg yolks, Greek yogurt, sugar, vanilla extract, butter and lemon zest.

Stir to combine the ingredients and form the dough.

Cover the bowl for another 20 minutes.

Knead the dough again until you obtain a smooth and compact dough, then let it rise for 1 hour or until it doubles in size.

Once risen, divide the dough into 6 balls.

Roll each one out thinly with a rolling pin, keeping the shape of the circle. Then spread the butter.

Repeat the operation and stack the bread on top of each other while continuing to spread the butter.

Cover the dough with cling film and place in the fridge for 30 minutes.

Then roll out the disc with a rolling pin and cut it into 16 triangles.

Roll each triangle into a croissant.

Line the baking tray with baking paper and place the croissants on top.

Cover them with a cloth and let them rise for 45 minutes.

Brush the melted butter and cook in a static oven at 180°C for 20 minutes.

Once cooked you can fill them with custard or hazelnut cream and decorate them with icing sugar.

storage
You can store the flaked croissants at room temperature for 2 days in a special, tightly closed food bag. We recommend heating them for a few minutes in the oven before enjoying them.

Pineapple Dessert

Crushed pineapple – 20 oz

Condensed milk – 1/2 tin or to taste

Cool whip – 1 tub (8 oz)

Drain the crushed pineapple. Combine the condensed milk, cool whip and crushed pineapple in a large bowl. Transfer to small dessert bowls or to a large bowl and refrigerate until set. Yummy pineapple dessert is ready to serve. You can replace cool whip with homemade whipped cream. Beat 1.5 cup cold whipping cream until stiff peaks form, add condensed milk, crushed pineapple and mix well. Refrigerate for 5 – 6 hrs until set.

Drumstick Dessert

Drumstick Dessert

2 cups graham wafer crumbs

⅔ cup crushed peanuts

3 tbsp peanut butter

½ cup margarine or butter, melted

1 250g pkg cream cheese, softened

½ cup white sugar

2 tsp vanilla

½ cup peanut butter

2 eggs

1 container Cool Whip or whipped topping

chocolate syrup

¼ cup crushed peanuts

Directions:1. Mix first four ingredients together and press into a 9 x 13 pan. Put in the freezer for 15 minutes.

2. Mix next 6 ingredients together and spread over the crumb base.

3. Drizzle with chocolate syrup and sprinkle with some crushed peanuts.

4. Freeze until solid and them serve. Store in the freezer.

Newfoundland Homemade Raisin Buns

Newfoundland Homemade Raisin Buns

INGREDIENTS

3 cups flour

¾ cup sugar

4 tsp baking powder

½ tsp salt

¾ cup butter

2 tsp vanilla extract

1 cup evaporated milk, undiluted

1 cup raisins, light or dark, your preference. Use up to 1 1/2 cups if you like.

2 tbsp lemon juice

INSTRUCTIONS

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.

2. In a food processor, combine the flour, sugar, baking powder and salt.

3. Cut in the butter until mixture resembles a coarse meal.

4. Transfer to a large bowl and toss in the raisins.

5. Make a well in the center of the dry mix.

6. Mix together the lemon juice, vanilla and milk. Pour into the well and mix only enough to form a dough ball.

7. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.

8. Bake at 375 degrees F for 20-25 minutes or until golden brown.

9. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.

NOTES

Only use real butter in this recipe. Substitutes can cause issues with sticky dough etc.

Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible.

I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisin will be less soft and tender.

Do not roll them too thin; never thinner than 1 to 1 1/2 inches. The larger the buns the thicker I tend to cut them.

Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift.