Hey everyone and welcome to December! This week’s featured recipe is Fluffy Buttermilk Pancakes! These pancakes can be put together in a snap and are absolutely AMAZING! The light, fluffy texture of these pancakes go great with breakfast sausage, ham, bacon, or fresh fruit and are DEEEEELicious!!! These pancakes are a great way to feed a group of hungry folks in a hurry and the recipe is easy to double or even triple! Hope you enjoy these yummy pancakes as much as my family and I do! Have a great week!
Hey everyone! Welcome to November and welcome back to standard time! It’s hard to believe that Thanksgiving is just around the corner now! It seems like time just continues to move faster with each year, which is something my Mom always told me would happen! She was certainly right about that! Something else she was right about was that I love to bake fresh, home-made breads. This week’s featured recipe is one I’ve been making for years! These rolls take a little extra effort, but, let me tell you,….they are worth it! Light and tender, these melt-in -your mouth rolls will keep your family coming back for more! These rolls are perfect for Holiday meals and parties and I’m happy to share this favorite recipe with you! Please be sure to leave me your comments! I would love to hear from YOU! Until next time, have an awesome week! Lisa
In a large Dutch oven, over medium heat, add milk, butter, sugar and salt. Stir together until mixture is scalded. Remove from heat and stir occasionally until temperature of mixture is between 105’ and 115’F.
In a liquid measuring cup, add yeast to warm water and stir to combine, set aside until foamy (approx. 5 minutes).
Lightly beat the eggs and add to the milk mixture, then stir in the yeast mixture until well blended. Add approximately four cups of flour and stir together well. Add enough more flour until dough pulls away from sides of Dutch oven.
Remove dough from the Dutch oven and place on a lightly floured surface. Knead dough gently for 3-5 minutes. Place dough in a greased bowl and brush top surface of dough with melted butter or vegetable oil. Cover with a warm, damp cheesecloth or hand towel and place in a draft free location to double in bulk (approximately one hour).
Preheat oven to 400’F.
When dough is ready, punch down and let rest for a few minutes.
Divide dough into four pieces and shape into balls. On a lightly floured surface, roll dough into a 10” circle. Cut circle into eight wedges and starting with large end, roll dough wedge into a crescent shape.
Place rolls on a greased baking sheet, leaving room between each roll. Repeat with remaining dough.
Bake crescent rolls for 12-15 minutes, or until golden brown. Remove pan from oven and remove rolls from pan, placing on baking rack or flat surface lined with wax paper.
Brush tops of rolls with butter, if desired. Makes 32 rolls.
Hey everyone! So, last week, I hinted that I’d been working on yummy pumpkin recipes in my kitchen! Well, this week I’d like to share with you this delightfully fall recipe that’s SOOOOOOOOOOO yummy. My house smelled absolutely delicious from the time the dough was rising on my stove-top until long after the finished product came out of the oven. This week’s featured recipe is Pumpkin Cinnamon Rolls, complete with Cream Cheese Frosting. Although the recipe ingredients list may seem a little lengthy, believe me, these pumpkin cinnamon rolls are relatively simple to put together and absolutely delicious! You’ll be glad you gave them a try! I’d love to hear from you, so be sure to drop me a line and let me know how this recipe works for you! Have a great week…. Lisa
In a large saucepan, scald milk. Remove from heat and add butter, vegetable oil, 2/3 cup sugar and salt. Whisk ingredients together to combine. Let mixture cool (temp between 100’F – 115’F). Add yeast to pan and stir to combine. Let mixture set for approximately 5 minutes. Beat eggs together lightly; set aside. Add eggs, pumpkin puree, 1 t. cinnamon, nutmeg, ginger and ground cloves. Stir together until well combined. Add 3 to 4 cups of flour to mixture and combine well. Mixture will be sticky. Cover with a damp cloth and let rise for approximately one hour. Remove cloth and stir dough. Add remaining flour, baking powder and baking soda to dough and mix well. On a well-floured surface, turn dough out and knead briefly until dough sticks together well and can be worked with easily. Roll dough into a rectangle (approx. 10”x25”).
Pour melted butter over surface of dough and spread out to the edge until entire surface is coated. In a small bowl, combine remaining cup of granulated sugar and remaining 2 teaspoons of cinnamon. Sprinkle sugar mixture evenly over surface of dough. Sprinkle brown sugar evenly over surface of dough. Roll the dough into a log and cut into rolls. Place rolls evenly on a greased baking pan, sides not touching. Cover rolls with damp cloth and let rise for approximately 30 minutes. Preheat oven to 375’F. Bake rolls for 15 to 17 minutes, or until tops are just browned. Remove from oven and frost with cream cheese frosting, if desired.
For cream cheese frosting:
In a mixing bowl, cream together the cream cheese and butter. Add the vanilla and mix together well. Gradually add powdered sugar, mixing slowly, until all powdered sugar is combined.