Sunday, October 16, 2011

Fall inspired recipe: Ninety minute cinnamon rolls...

...with cream cheese frosting


Ingredients

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)

Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting:
In a large bowl mix:
1 pound powdered sugar
1 cube butter/margarine
1 cube/package of cream cheese
1 tsp vanilla
milk, add 1 tbsp at a time until you get your desired consistency


Recipe courtesy of allrecipes.com
Picture courtesy of Jenika's Lense



Saturday, October 15, 2011

October giveaway winner!

And the WINNER is.......



Congratulations!! 
Robyn Lloyd
We will be contacting you soon!

For all of you who entered, we appreciate your support.  And remember there will be a giveaway each month so please continue to enter!  


Tuesday, October 11, 2011

ps....giveaway ending date....

The end date for our October Giveaway is:
OCTOBER 15th
(this Saturday)
Winner will announced 5:00pm on the 15th

Thursday, October 6, 2011

October giveaway!

click to enlarge
Our October Giveaway is finally here!  So those of you who missed last month, here is your chance to win big!  This month is our biggest giveaway yet, worth over $75!

This basket includes a large gazing ball, darling green and black witch's hat, crackled amber colored glass pumpkin,  amber colored glass vase and large trick-or-treat wall and/or door hanging. 

To enter this giveaway do one or ALL of the following (doing all of the following increases your chances of winning!)

* look through our blog 
and tell us what your favorite post is by leaving a comment 
at the bottom of this post 

* FOLLOW US on our blog 
by clicking the Join this site button 
and entering your email address.  
You do not need to have a blog to do this. 

* LIKE us on facebook either by visiting our FB page or by
using the LIKE link on the left side of this page

* visit our FACEBOOK page and leave a comment


Good Luck!

Wednesday, October 5, 2011

Sponsor appreciation/Harvest Dinner


 Invitations are going out to all our sponsors this week for a Sponsor Harvest /appreciation dinner.  We are so excited for our first big get together.  We anticipate a fabulous event with food and company that will not disappoint.


Monday, October 3, 2011

Market inspired recipes: Carrot Cake & side dish


Glazed Carrot Cake
2 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups grated carrots (approximately 5 large carrots)
3 1/2 ounces flaked coconut
1 cup coarsely chopped walnuts or pecans

Start off by preheating the oven to 350 degrees. Then grease and flour a 9 x 13 inch pan. Set aside. 

Combine the first 4 ingredients, the flour, baking soda, cinnamon and salt. Sift these the ingredients together in a bowl and set aside. Then in a stand mixer (or with a hand mixer) beat the eggs, add in the vegetable oil, buttermilk, sugar, vanilla. Mix well. Then add the flour mixture to the wet mixture. Mix on Medium unit barely blended. Lastly add the pineapple, carrots, coconut and nuts. Mix on low for 1-2 minutes. Before I pour out the batter into the prepared pan I use a spatula to scrape the bottom of the bowl to make sure all the ingredients are blended fully. Pour the mixed batter into the prepared pan. Place in the oven for 50-55 minutes, checking it often to make sure that it does not over cook. I use a toothpick or butter knife and insert it until it comes out clean, that is how I know it is baked to perfection.

About 10-15 minutes before the cake is done baking, start working on the glaze for the cake.

Glaze
1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
1 teaspoon corn syrup
1/2 teaspoon vanilla extract

In a small sauce pan combine the sugar, buttermilk, butter and corn syrup. Cooking over low heat, stirring constantly bring to a boil. Then remove from the heat and add in the vanilla.

Once cake is done and remove from oven, pour the warm glaze over the hot cake. Let the glaze absorb and the cake cool completely.

Then to top it off, I decided to add a cream cheese frosting to make this cake even more delicious than it already was. I used my favorite cream cheese recipe which is below. 

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners sugar, sifted
1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter, sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Chill the frosting for about one hour and then spread onto a completely cooled carrot cake. And voila, you are done and ready to serve. So if you are a lover of carrot cake you have to try this recipe, it will be one of your new favorites...and that is a Rozlynn guarantee.


Company carrots

2 bunches (2lbs.) carrots, whole 1/4 cup saline crackers, finely crushed
1/2 cup mayonnaise 2 Tbs butter, parsely, chopped Paprika
1 Tbs onion, minced salt & pepper to taste
1 Tbs prepared horseradish

Cook whole carrots in salted water til tender, saving 1/4 cup cooking liquid. Cut leangthwise in narrow strips. Arrange in 9"x 9" baking dish. Set aside. Combine cooking liquid with mayo, onion, horseradish, salt and pepper. This may be done ahead.

To serve, pour sauce over carrots. Sprinkle cracker crumbs, parsley and paprika on top. Dot with butter. Bake at 375 for 20 minutes.

Bon Appetite! 


recipes and images courtesy of:
Rozlynn's Homemade Goodness & 
The Lavender Apple