Buttermilk Cinnamon Rolls

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10x15 inch pan

INGREDIENTS

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1 1/4 cups brown sugar
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Oatmeal Shortbread

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 30 servings

INGREDIENTS

• 1 cup butter (no substitutes), softened
• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick-cooking oats
• 3/4 teaspoon salt

DIRECTIONS

1. In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Prick with a fork if desired. Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Cream of Tomato Soup with Pesto

SERVINGS & SCALING Original recipe yield: 6 (1 1/4 cup) servings

INGREDIENTS

• 1 (32 fluid ounce) container chicken broth
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup half-and-half cream
• salt and pepper to taste
• 2 tablespoons basil pesto

DIRECTIONS

1. Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
2. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Chewy Coconut Bread

INGREDIENTS

• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Chicken Pot Pie

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie -or- 2 sheets puff pastry
  
• 2 cups frozen mixed vegetables
• 2 boneless, skinless chicken breast halves, boiled and diced
  
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery salt
  
• 1/2 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of chicken and mushroom soup

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust -- or use puff pastry sheets, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Serve with mashed potatoes.

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Tart Cherry or Raspberry and/or apricot jam Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Triple Chocolate Cookies

Ingredients
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optionalPreheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Lemon Ricotta Cookies with Lemon Glaze

Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Preheat the oven to 375 degrees F.Cookies:In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze:Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Chewy Granola Bars

Yields: 18 servings
"Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."


INGREDIENTS:
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1-2 cups miniature semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Red Velvet Cupcakes

makes 36 cupcakes / 350 degree oven

3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs

1. preheat oven to 350°F
2. sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
3. whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
4. beat sugar and butter in large bowl until well fluffy, 3 minutes
5. add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
6. beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
7. scoop into cupcake tins
8. bake cupcakes until tester inserted into center comes out clean, about 20 minutes
9. cool in pans 10 minutes
10. cool completely on racks

Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream Cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

1. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add 4 cups of the sugar and beat until combined
5. add vanillas and beat until combined
6. add more sugar until you get to the consistency and sweetness you like