EASY CINNAMON ROLLS (see Blog for detailed instructions)
This is a very simple, semi-homemade recipe for cinnamon rolls, adapted from Sandra Lee. I am always looking for a quick fix recipe, and this does the trick. Cinnamon rolls are delicious anytime, but especially worth the effort on Christmas morning, when the delicious smells permeate the house.
1 Loaf Frozen Bread Dough, Thawed (Bridgeford Brand)
1 Cup Brown Sugar, 2 Tbsp. Cinnamon, 2/3 Stick Butter, Softened
1 16-oz. Can of Cream Cheese Frosting (Betty Crocker)
Roll out dough on a lightly floured surface, forming a large rectangle. Spread the softened butter on top of the dough, then sprinkle the brown sugar and cinnamon on top of the butter. Starting at the long edge, roll up the dough, jelly-roll style. Cut the roll into 16 slices and lay them on a well greased baking sheet in a warm place, allowing the dough to rise for about 1 hour (the dough should double in size). When ready, bake for 15 minutes in a preheated 400 degree oven, or until golden on top. While the rolls are baking, spoon the cream cheese frosting into a microwaveable bowl, and microwave in 30 second increments, until frosting is melted. Drizzle the icing over the warm rolls and serve.
The smell of bread baking in the oven is intoxicating. Adding the sweetness of ripe, mashed bananas along with the crunchiness of the nuts makes this bread hard to resist.
3 Cups Flour
1 Tsp. Salt
2 Tsp. Baking Soda
¼ Cup Vegetable Oil
1 Cup Vegetable Shortening
2 ¼ Cups Sugar
2 Cups Ripe, Mashed Bananas (about 6)
4 Eggs, Beaten
1 ¼ Cups Walnuts, Coarsely Chopped
In a large mixing bowl, combine the flour, salt and baking soda. Add the vegetable oil, vegetable shortening, sugar, mashed bananas, eggs and walnuts. Stir until the batter is blended. Pour into well greased loaf pans, and bake in a preheated 350 degree oven for approx. 50-60 minutes (a toothpick should come out clean from the center). Remove from the oven and let cool. Serve warm or at room temperature.
CREAMED CORN BREAD
Many years ago, I purchased a premade cornbread mix from Costco (Penguin Brand), and modified it to include a can of creamed corn (in lieu of the milk ingredient). The result was unbelievably good. The bread kept its shape, but was moister and tastier with tidbits of corn in the mix. I serve this often during the holidays, and this recipe always accompanies by barbeque menus. You will be sure to enjoy this recipe. If Penguin Brand is not available, purchase any packaged mix you enjoy.
1 15-oz. Pkg. Corn Bread Mix
1/3 Cup Vegetable Oil
1 14.75-oz. Can Creamed Corn
2 Tbsp. Melted Butter (Brush on Topping)
In a large mixing bowl, combine the corn bread mix, egg, vegetable oil and the creamed corn. Spoon into a well greased loaf pan or well greased muffin pans (I tend to use muffin liners instead). Bake in a preheated 350 degree oven for approx. 20 minutes, or until the cornbread is cooked through and lightly browned (a toothpick should come out clean from the center). While the cornbread is cooling, brush melted butter on the top of the baked cornbread. Serve warm or at room temperature.