1 cup butter
1 cup brown sugar
3/4 Cup sugar Cream together
add 2 eggs
3 c flour
1 tsp salt
1 Tsp baking soda
1 tsp vanilla
2 bags of milk chocolate chips
Bake 350 for 5-7 minutes
2 Cups Warm Water
1/3-2/3 cup sugar
1 1/2 TBSP yeast
1/4 Cup Vegetable Oil
6 Cups flour
Put 2 C of warm water in a bowl (I test the water on my wrist. It should be warm but not hot. Too hot or cold will kill the yeast) Then, I add 1/3 cup sugar. (I also use this recipe for cinnamon rolls. Then I add 2/3c sugar for sweeter dough) To this bowl I add the yeast and stir. The sugar feeds the yeast. if the yeast foams up, it is good and will make your bread rise.
In my mixer, I add the vegetable oil, salt and the yeast mixture. I mix this together and add the flour 1 cup at a time. (Utah is at a higher altitude and it is a dry climate so you may need to add more or less flour to your recipe) I mix this until the dough pulls away from the sides of the bowl or until I can touch it without it sticking to my fingers. I allow my mixer to knead the bread for me. When the dough looks smooth I am done.
I spray my bread pans with cooking spray. Separate the dough into 2 balls. Roll them out, then roll them up and form the loaves. Place the bread in the pan seam side down. Bake at 400 degrees for approx. 30 minutes. When you take the bread out of the oven, put some butter on the top. Take out of bread pans, allow to cool before slicing.
Cinnamon Rolls: make the bread dough as per the directions. Roll out the dough into a rectangle. Spread butter on all parts of the dough. Sprinkle brown sugar on the dough and cinnamon. You want the brown sugar to be thicker. Roll up the dough from the long side. Make sure it is rolled up nice and tight. Slice the dough into cinnamon rolls. I use a bread knife for this, some use unflavored/unwaxed dental floss.
Bake at 375 degrees for about 30 minutes
I just wanted to give you a few tips and tricks for stretching your food.
Our family is bigger than most so there are a few things I have learned over the years to stretch a few items.
So these are just a few things we do that help keep our grocery bill to about $1000 a month.
what are your tips and tricks to saving money on food?
I know it has been a long time since I have blogged but I hope you are sticking with me. I have decided to add my Grandma’s sugar cookies. Grandma isn’t doing well these days and can’t even speak. This makes me so sad but I am glad this recipe will live on through me and my kids. This is a great Christmas tradition to make sugar cookies with your kids. They can help you in so many ways. Adding sprinkles, helping to roll out, helping to cut them out with cookie cutters are great ways to include your little ones. My Grandma made these every Christmas! I loved them especially the Christmas Trees…
Grandma Irene’s Sugar Cookies
1 C Butter
1 1/2 C powdered Sugar
1 tsp vanilla
2 1/2 C flour
1 tsp Baking soda
1 tsp cream of tarter
1/4 tsp salt
Cream butter and gradually add sugar until fluffy. add egg and vanilla beat well. add dry ingredients blending until creamed. divide and chill several hours. roll out in 1/2″ thick. bake 6 min at 400 degrees. then make a powdered sugar frosting.
Okay, so I have found a new blog that I absolutely love and has inspired me to start cooking better and more fun things. I have been a cooking fool. It started with some cinnamon rolls then on to, homemade corn dogs, followed by, homemade oreo’s, homemade bread, pizza subs, m&m cookies, and some great dinner meals! What fun! I have been having so much fun creating that I have to go get another 20lb. bag a flour..TONIGHT! So, that I can keep creating tomorrow.
Homemade Cinnamon Rolls
1 cup milk
*1/4 cup butter
*1/4 cup sugar
*2 teaspoons yeast
*1/4 cup warm water
*1 teaspoon salt
*3-1/2 to 4 cups flour
Filling 1/4 cup butter 4 tablespoons brown sugar 1-1/2 teaspoons cinnamon
Glaze:1 cup powdered sugar1 tablespoon milk 1/2 teaspoon vanilla. Start by scalding the milk. Scalding breaks down a protein in the whey that can keep the dough from rising as much. In a heavy-bottomed pan over medium heat, bring the milk nearly to a boil. When a film starts to form on the top, turn off the heat and skim it off with a spoon. Add the sugar, salt, and the first half-stick of butter and stir until the sugar and butter are both melted. Set the milk/butter mixture aside to cool to room temperature.In a separate bowl, combine the yeast and warm water and stir quickly. Stir in the egg. Add the milk/butter mixture. (Make sure it’s cooled down to room temperature or you’ll kill the yeast.) Add the flour and stir until the flour is all incorporated and the dough comes together in a soft, loose ball. Add a couple of tablespoons of oil (I always use extra virgin olive) to a clean bowl. Roll the dough around until it is oiled all over, then cover the bowl with plastic wrap or a wet dish towel. This will keep the dough from drying out and forming a skin, which would keep it from rising.Put the bowl someplace warm, not hot — inside the stove, turned off but with the light turned on is about perfect — until the dough has doubled in volume, about an hour-and-a-half. Once the dough has risen, punch it down to deflate it.Turn the dough out onto a floured surface and knead for a few minutes, until the dough is smooth and satiny. Roll the dough out into a rectangle about an eighth-inch thick. Soften the butter, but don’t melt it. Spread it evenly onto the dough. Combine the brown sugar and cinnamon. Spread the cinnamon mixture evenly over the dough and roll it up. cut into rolls and oil a baking sheet and arrange the rolls with room in between. Place the baking sheet in the oven — turned off but with the light on again — until the dough warms up and the rolls double in size. Then bake at 400° for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.
Night Before Assembly:
Wrap the roll in plastic wrap, to keep it from drying out, and then aluminum foil, to help keep the shape. Put the wrapped roll in the fridge overnight. The next morning, the cold dough will be firmer and much easier to cut. Use a knife, fishing line or dental floss, once they’re all cut, oil a baking sheet and arrange the rolls with room in between. Place the baking sheet in the oven — turned off but with the light on again — until the dough warms up and the rolls double in size. Bake 400 for 30 minutes
Hope you enjoy this recipe as much as we did.