Sticky Buns!!

Mmmmm, I LOVE Sticky Buns.  We make them every Christmas morning, and they turned out particularly well this past Christmas.

 Ingredients:
  Rhodes Rolls
  Brown Sugar
  dry Cook and Serve Butterscotch Pudding
  Butter

Place 24 frozen Rhodes rolls in a 9x13 pan spaced out.  Dump the dry package of Cook and Serve Butterscotch Pudding all over it.  Sprinkle the brown sugar all over it.  Melt the Butter and pour it over top all of the rolls.  Let it sit overnight if you want, or in a warm place for a few hours.  Wait till the roll have risen a little.  Preheat oven to 400 degrees.  Bake for 30 minutes.  If tops start to brown too much, place a piece of foil over top and continue baking until the middle rolls are no longer doughy.  Remove from oven and flip over on a big plate.  Allow all the yummy gooeyness to dump over top and enjoy!

German Pancakes

Ingredients:
  6 eggs
  1 1/4 C. flour
  1 1/4 C. milk
  1/8 t. salt
  2 T. butter



Preheat oven to 425 degrees.  Thoroughly blend all ingredients except butter.  Put butter in a glass 9x13 pan and place in preheating oven until it melts.  Swirl around so that the butter reaches the sides as well.  Pour batter into glass dish and cook for 15 minutes, until sides rise in the oven and turn golden brown.

Coconut Syrup

This syrup is the best thing ever.  One of my best friends, Diana, introduced me and I've been hooked every since.  I use it on anything requiring syrup, but I think my favorite thing to put it on is french toast.

1 stick butter
1 c. sugar
1/2 c. buttermilk (I use milk and mix a little lemon juice in, let it sit a couple minutes)
1/2 t baking soda
1/2 t coconut extract

1. Whisk butter, sugar, and buttermilk together until it boils.  Let it boil for 1-2 minutes.
2. Add baking soda and coconut extract and stir.  It will bubble very high so use a big enough pot.
3. Ready to serve!  I always double this recipe and refrigerate mine in a salad dressing bottle.

As you can see, it separates when you refrigerate it.  I always microwave it and shake it up a little

Crepes

My husband is the Crepe master.  I've always loved crepes and used to make them before we met, but it is now his thing.  They are the best crepes I've ever had...he's got the touch!  The recipe is way easy too.

1 c. flour
1 1/2 c. milk (mixing up 1c. of milk from powder works great...can't taste the difference)
1c. eggs (4 or 5 eggs depending on size)
shortening
syrup (we use natural maple syrup when we have it, otherwise this is the best syrup ever)
strawberries, peaches, banana, etc (optional; whatever you want on it)

1. Whisk flour, milk, and eggs together.
2. Heat cast iron pan on medium heat.  Yes, a cast iron pan makes a big difference.
3. Use a butter knife to put a little shortening in the pan.  Let it melt and swirl it around real quick.
4. Use a laddle to scoop some batter into the pan.  Swirl it all around the pan asap.
5. Flip when it is a little brown.

Pumpkin Cornbread

I need to use up the rest of the can of pumpkin I have.  And since it has decided to turn Fall abruptly here, I thought this cornbread recipe would be perfect!  This was delicious...really.  Even though its only a 8x8 I found myself still needing to give some away cause it makes so much.  I did find my way around the molasses...I just added an extra 2 T brown sugar instead.  It is definitely a must make again.

 

• 1 cup Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Kosher Salt
• ½ Tablespoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ½ cups Brown Sugar
• 1 cup Cornmeal
• 2 whole Eggs
• 1 cup Pumpkin Puree
• ¼ cups Olive Oil
•  1 Tablespoon Molasses

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

Pumpkin Pull Apart Monkey Bread with Maple Glaze

You'll notice this name is a bit too long...so I just call it Pumpkin Monkey Bread.  You can find it here.  It took quite a bit of time and my picture here is not as great as the one from tastykitchen.  I don't have a bundt pan, so I just used a 9x13.  I brought it to a small football party (6 people) and it was a hit.  I did, however, have enough leftover for husband and I to have as part of our breakfast the next day :)

• FOR THE DOUGH:
• ¼ cups Warm Milk
• ¼ cups Warm Water
• 1-½ teaspoon Active Dry Yeast
• ¼ cups Granulated Sugar
• ½ teaspoons Salt
• 1 whole Egg Beaten (I replaced this is 1/4c. apple sauce b/c i had no egg)
• 2 Tablespoons Butter, Melted And Cooled
• ⅔ cups Plain Pumpkin Puree
• ¼ teaspoons Ground Cinnamon
• ⅛ teaspoons Ground Nutmeg
• 3 cups Bread Flour (give Or Take 1/2 Cup)
• FOR THE COATING:
• ¾ cups Granulated Sugar
• 1-½ teaspoon Ground Cinnamon
• ⅓ cups Melted Butter
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Half-and-half
• ⅛ teaspoons Vanilla Extract

In a large stand mixer bowl, with mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof the yeast. If mixture is foamy, then you can continue. (If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.)
Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half of the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. (For me, that was closer to 3 cups of flour.) Once you reach this stage, turn mixer on for 4-5 minutes to knead the dough.
Then, lightly grease the dough and bowl and cover it with a tea towel and allow dough to rise for 1 hour. Stick it somewhere warm and draft-free.
Lightly grease a bundt or angel food cake pan (I used 9x13 b/c i have no bundt pan) with non stick cooking spray and set aside.
Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Set both bowl near your work surface. Punch down dough and remove it from bowl to your work station. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into the prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour it over the top of the dough pieces in the pan. Cover pan with plastic wrap and let it rise another hour in a warm spot in your kitchen.
Preheat oven to 350 degrees F.
When it’s finished rising, bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool for 20 minutes. (I probably waited less than 5 and transferred to a dish and off to the party!)
While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half-and-half and vanilla together in a small bowl until smooth.
Remove warm pull apart pieces onto a serving dish and drizzle with glaze. Serve warm.