Braided Cinnamon Rolls

Icing-

• 2 C cups confectioners' sugar 
• 2 T butter, softened 
• 1 teaspoon vanilla 
• 1 tablespoon evaporated milk (orange juice works great too)

Blueberry Muffins -ATK Style

Blueberry Muffins from Americas Test Kitchen

 12 muffins or 24 mini muffins 

 If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Lemon-Sugar Topping
1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon

Muffins
2 cups blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

1.  Stir together sugar and lemon zest in small bowl until combined; set aside.   Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. 
2. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.) 
4. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins. 
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

The "Family" Orange Roll Recipe

Makes 48 rolls

Rolls:
2 cups milk scalded (warmed)
1/2 cup sugar
1/2 cup oil
3 tsp. salt
2 cups bread flour
2 eggs
2 Tbs. yeast
1/2 cup warm water
4-6 cup flour

Filling:
1/4 lb. butter (margarine OK)
1 cup sugar
1 orange peel grated (just the orange part of the rind not the white part)

Frosting:
2 1/2 cup powdered sugar
Juice of one orange

Dissolve the sugar, oil and salt in the warm milk. Add 2 cups flour and let sit in the bowl until spongy. (About 15 minutes). While waiting dissolve the yeast in warm water then add to dough mixture with the eggs.

Add flour one cup at a time until dough pulls away from the sides of the bowl. Kneed. Let rise until doubled about one hour. (see ** note below)

Mix butter, sugar and orange rind together. 

Punch the air out of the dough, and divide into six equal parts. Roll one part into a large circle, spread 1/6 of the filling on the dough. Cut into eight pizza shaped wedges and roll each up like a crescent roll. Place rolls close together on a greased cookie sheet.

Repeat with the remaining 5 segments of dough. Let rise until almost doubled about 1 hour.
Bake at 400 for 8-10 minutes, until slightly browned. (ovens are different, watch this stage and adjust as necessary) While baking, mix the powdered sugar and orange juice together until smooth and creamy. Spread the frosting over the rolls while they are still warm.


**IF USING  SAF Instant yeast and add it straight to the dough mixture - totally skipping dissolving the yeast in warm water (I still add the water right to the dough bowl) AND the initial dough raising step.

Alterations:  Kathy has the bake time at 375 for 12-15 minutes

Alterations: Shauna has used tangerines with great success.

Buttermilk Caramel Syrup

This Buttermilk Carmel Syrup Recipe was served at our Ward Christmas Breakfast - it originates from Joy Hartwell.  The taste is amazing.

1 c butter

1 cup buttermilk

1 Tablespoon light Karo 

2 c sugar

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1 teaspoon baking soda

1 teaspoon vanilla

Bring all your ingredients to a light boil except for the baking syrup and vanilla.  Once mixture starts to boil add the baking soda.  Stir rapidly,  the baking soda will make the mixture puff up so cook it in a deep pan.  Once the mixture has cooked for about 5 minutes remove from stove and add 1 t vanilla.

Glenda's Johnson's Utah Scones

Due to popular demand I am sharing Aunt Glenda's recipe with all of you. These scones are to die for.

2 Tab. yeast dissolved in 1/4 cup warm water. Add a little sugar, letting it raise.

Beat 2 eggs
add 3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tab. sugar
1 qt. buttermilk
2 Tab. oil
Mix together, adding dissolved yeast.

Pour into greased large bowl. Cover. Let it rise on counter, punching down occasionally. Put it in the refrig. over night. Next morning take out small amount and place on floured board. Dough will be sticky. Can add small amt. flour. Roll out and cut into irregular shapes. Place in frying pan with approx. 1 inch oil heated until it bubbles. Cook until brown on bottom, turn over. Doesn't take long. They will puff up and be scrumptuous, especially with the honey butter on top.

Honey Butter

1 jar marshmellow cream
1 cup or less honey
1 lb. or less real butter

The above recipe is the actual recipe for the honey butter, but Glenda added less honey and only 3/4 lb. butter. Left over honey butter can be refrigerated and then reheated by microwave and served over pancakes, waffles, or whatever. Use as you would syrup.

Seven Wive's Inn Granola

 This  recipe from the Seven Wives' Inn in St. George, Utah* for the most excellent granola I've ever had:

8 c. old fashioned oats
1 1/2 c brown sugar
1 c almonds (or more, to taste)
1 c raw cashews (or more, to taste)
1 c coconut
1 c sunflower seeds, pumpkin seeds, or a mixture of both
1 1/2 c wheatgerm
1/2 c water
1/2 c vegetable oil
1/2 c honey
1/2 c creamy peanut butter
2 t vanilla
1-1.5 c raisins or craisins (optional)

Directions: Stir to blend: oats, sugar, nuts, seeds, coconut, wheatgerm. Combine water, oil, honey and pb in saucepan; bring to boil, stirring until pb is dissolved. Pour over oat mixture, stir to coat thoroughly. Place in a single layer on 2- sprayed 10x15 pans. Bake at 200F for 60-70 min. Cool. Stir in vanilla and raisins. Store in airtight container or freeze for longer term storage.

Submitted by Shauna Oakes

Lowfat Bran Muffins

I sent the bran muffin recipe from Gramma Willardson in to a lady at the newspaper who adjusts recipes to make them low fat and healthier. Here is her version:

2 cups boiling water
1 cup rolled oats
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
1 cup liquid egg substitute or 5-6 egg whites
2 teaspoons vanilla extract
3 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
5 teaspoons baking soda
1 quart (4 cups) lowfat buttermilk
4 cups All-Bran cereal
2 cups Bran Flakes cereal
1/2 cup chopped walnuts, toasted

1.Preheat oven to 350F. Spray muffin tins with nonstick spray or line with paper liners.
2.In small bowl combine rolled oats and boiling water and set aside.
3.In large bowl combine the oil, sugars, egg substitute and vanilla and beat for one minute. Add oatmeal mixture and mix well.
4.Combine flours, salt and baking soda, add to the wet mixture alternately with the buttermilk and combine until moistened. Fold in cereals and nuts. Spoon into prepared pans filling each cup about 3/4 full. Bake for 20 minutes or until top of muffin springs back when touched lightly with a finger. Makes 60 muffins

Each muffin contains approximately:
Calories 99
Grams of fat:3
Cholesterol:1mg.
Sodium: 180 mg.
Carbohydrate: 17 grams
Protein: 3 grams
Fiber: 3 grams

The taste testers in the fam ly found this recipe a little dry, probably due to using less oil than the other recipe, and the oatmeal has a drying tendency. I will adjust my next batch a little, using less oil, the brown and white sugars, but real eggs! But if you want to save calories and fat, try this recipe. It is GOOD FOR YOU, makes oodles, kids like it in their lunches or for snack.

Spicy Pumpkin Pancakes

If you like pumpkin pie you will LOVE these pancakes, delicious served with warm maple syrup.

INGREDIENTS:

2 1/3 c Bisquick
1/3 c canned pumpkin
1 1/4 c milk
2 T sugar
1/4 tsp. each cinnamon, nutmeg, and ginger
2 eggs

Mix together and cook.
Hint: Since you will have canned pumpkin left over, my suggestion is to freeze in 1/3 c amounts until you make the pancakes again. And my guess is you will!

Apple Butter

When Dan and Ty were in Boy Scouts, the church troop would sell bushels of Apples every year that we were more or less pressured into buying to support our sons and the troop. This is the recipe that I used to make something useful out of 30 lbs of ripe apples.

Making apple butter is a great way to preserve the fruits of an apple harvest. In contrast to what the name implies, there is no "butter" in apple butter. The name comes from its smooth and buttery texture. Apple butter is delicious on buttered toast. This is so Good on pancakes!

Ingredients

• 16 cups apples
• 8 cups sugar
• 1 cup apple cider vinegar
• 2 cups water
• Salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• Grated rind and juice of 1 lemon

Equipment Needed

• 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
• Blender
• A large (8 cup) measuring cup pourer
• 6-8 8-ounce canning jars

Method

Preparing the Fruit

1 Peal, core, and cut the apples into quarters, cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a blender. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
You can water bath or steam your jars.

Basic Fruit Smoothie Recipe

Ingredients for Basic Fruit Smoothie Recipe

• 1 cups fruit juice
• 1 cups fruit
• 1/2 cup yogurt
• 1/2 cup crushed ice
• 1 small banana (optional)

[edit]

Instructions

1. Use a blender to puree the fruit juice and frozen fruit.
2. Once the chunks of fruit have been thoroughly broken down add yogurt.
3. Blend more until the yogurt is thoroughly mixed into the smoothie.

You can use nearly any fruit juice and frozen fruit to make a basic fruit smoothie. You may also substitute milk, soy milk, or rice milk for the fruit juice. I like to use Kerr's Nectar's for the juice's. Popular combinations include:

• Orange Juice + Strawberries + Yogurt + Banana
• Apple Juice + Strawberries + Raspberry Yogurt + Banana
• Grape Juice + Strawberries + Raspberry Yogurt + Banana
• Milk + Strawberries + Raspberry Sorbet + Banana

Pumpkin Chip Muffins

Makes @ 30 muffins
These pumpkin chip muffins are the best!!! everyone who tries these muffins fall in love with them. These muffins are from the kitchen of Joan Little. When ever these are served the plate empties fast.

Ingredient's:

4 eggs
2 c. sugar
1 can (16 oz.) pumpkin (no spices)
1 1/4 c. vegetable oil
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
12 oz semi or milk chocolate chips

Preheat oven to 400 degrees. Beat eggs, sugar, pumpkin, and oil until smooth.
Combine dry ingredients in a medium size bowl. Add the dry ingredients to the pumpkin
mixture. Mix well. Fold in chocolate chips. Pour the mixture into greased (or paper lined)
muffin tins until each muffin is 3/4 full.

Bake for 16-20 minutes or until inserted toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Enjoy!

German Pancakes

This recipe will make a German cake that can feed four. Recipe can be doubled or halved.
Ingredients

• 4 tablespoons unsalted butter
• 6 large eggs
• 1 cup all-purpose flour
• 1 cup milk, preferably whole
• 1 teaspoon vanilla

Directions

1. Preheat oven to 375° F.
2. Add the butter to 9" x 13" oven proof baking casserole and transfer to oven until the butter melts.
3. In a large bowl, whisk the eggs to combine.
4. Add the flour and whisk until smooth.
5. Add the milk, salt, and vanilla and mix until incorporated; set aside.
6. Remove from oven and quickly pour the batter into the hot pan.
7. Return to oven, place on the center rack
8. Bake until the pancake is puffed and golden, about 20-25 minutes.
9. Top with any yummy thing!

Topping Ideas 

Our Favorite is fresh Lemon juice and powdered sugar

Fresh applesauce with a dash of cinnamon
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

Yield: Makes 4 servings

Rolly-Ups (Danish Crepes)

Ingredients
2 c. milk
2 c. flour
2 Tbs. oil
2 Tbs. sugar
1 tsp salt
4 eggs

Topping of choice: Brown sugar and butter, blueberries and sour cream, whipped cream & fresh fruit, Apples or pears sauteed in butter Or Nutella.

Directions
1. Mix all of the ingredients in the blender. Coat the bottom of a skillet with butter or pam, heat.
2. Pour about 1/4 cup of batter into the pan. Spread the batter out thinly with a spatula.
3. Flip when lightly brown.

OverNight Breakfast Casserole

I have made this recipe for several years. It is so easy to make and I never have any left overs! AND YOU CAN ASSEMBLE THIS THE NIGHT BEFORE YOU WANT IT AND LEAVE IT IN YOUR FRIG UNTIL MORNING!

The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. We love Jimmy Deans Sage Sausage in this.

Ingredients

• 6-10 eggs
• 2-3 cups grated cheddar cheese
• 6 slices bread, cut into cubes
• 2 cups milk
• Salt
• Pepper

Additions, just add what you have in the frig!

• 1 cup corn (cooked or frozen)
• 1/2 cup left-over cooked whole potatoes chopped
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage ( Jimmy Dean's Yea!)
• A few slices cooked bacon, chopped

• 13 x 9 inch casserole dish

Directions

1. Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese.
2. Arrange bread on the bottom of your casserole dish
3. Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish.
4. Pour liquid mix into casserole dish and be sure it penetrated all the way to the bottom of pan.
5. Cover with foil and Bake in oven for 40-50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.

Serves 8.

Tortilla Espanola (Spanish Potato Omelette)

Requested Recipe- for those of you who got to chance to try the Spanish Tortilla at the Family Reunion and loved it here is the recipe.
We were served this simple dish in Spain on multiple occasions, but my cooking lesson came from Abuelita Theresa, a wonderful Spanish Saint in El Ferrol. The Spanish tortilla should not be confused with the Mexican flour or corn tortillas. Spanish tortilla is very similar to an English omelet except it is made with potatoes and is much more delicious.
Spanish Omelettes come in many different guises, this recipe is the most traditional, but after you have made it once let you imagination go wild with additional ideas. This is vegaterian and glutton free!!!
You will need a deep, nonstick skillet for this recipe and a plate or something that will completely cover the top of the pan.

Ingredients

• 1/4 c. extra virgin olive oil
• 3 large potatoes, peeled and thinly sliced (red potatoes and Yukon Golds will work best)
• 1/4 Salt
• 1 onion, peeled and finely chopped
• 6 large eggs

Steps

1. Peel the potatoes, wash and dry with a cloth. Cut them in halves through the long axis Cut them in slices, about 2mm thick Put in a bowl, add the chopped onion and salt, stir.
2. USE A SMALL FRYING PAN FOR THIS RECIPE. Fry them in EVOO in a pan, with not much oil. If you put a lot of oil you'd get crusty french fries and you want them to be soft and tender, so you have to be very careful with the oil temperature and the amount of oil. It is quite possible that they get stuck amongst them. After all, they don't have so much space in the pan. Cook for about 15-20 minutes, depending on the variety of the potato.
3. Whisk the eggs in a bowl. A key for success is not to get them perfectly beaten I am told, so just use a fork not a beater.
4. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then Drain the excess olive oil from the pan.
5. Add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
6. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
7. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists - flip- the tortilla over onto the plate and slide back into the pan to cook the underside.
8. Keep shaking the pan lightly so the tortilla does not stick to the bottom. Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
   Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Options you can add
Spanish chorizo (cured spiced pork sausage)
Bell Pepper, any color
ham or bacon

Impossible Bacon Pie

Quiche without the crust!
Really Easy Meal, you can make this for breakfast or dinner. Delicious, easy, inexpensive dinner for the family. Great to serve to company for "brunch."

Ingredients

• 12 slices bacon, crisply fried and crumbled
• 1 cup shredded natural swiss cheese
• 1/3 cup chopped onions fried
• 2 cups milk
• 1 cup Bisquick
• 4 eggs
• 1/4 tsp. salt - 1/8 tsp. pepper

Steps

1. Preheat oven to 400, find and grease 10 inch pie plate (10 x 1 1/2 in.)
2. Sprinkle bacon, cheese, onion on the bottom of pie plate. Set aside.
3. Beat milk, bisquick, eggs and seasoning together in until smooth, 15 sec. in blender or 1 min. with hand beater.
4. Pour into pie plate.
5. Bake until knife inserted between center and edge comes out clean, 35 to 40 min.
6. Cool 5 minutes. YUMMMY!

You can substitute two cups of diced, pre-cooked ham for the bacon, if you want. This recipe says it will serve 6 but 4 servings is more accurate.

Scott's Whole Wheat Blender Pancakes

Pancakes with the nutty taste of wheat. This is a easy recipe Scott brought back from his mission in Canada. Great use of food Storage Wheat!

Ingredients

• 1 cup milk,
• 3/4 cup whole kernel wheat
• 2 eggs
• 2 T brown sugar
• 1/4 tsp salt
• 1/4 cup oil
• 2 tsp. baking powder

Steps

1. In blender mix milk and wheat on high for 4 minutes.
2. After wheat is completely broken turn blender on low and add remaining ingredients and blend well.
3. Pour onto preheated grittle and cook.

Cinnamon Pull-Apart-Thing

Ridiculously simple morning treat, Warm, sweet and amazingly delicious Will you want it again? - Oh yes, yes! And for those who don't ... appreciate pecans, don't add them.

Ingredients

• 3-10 oz packages refrigerator biscuits, quartered
• 1 2/3 cups sugar
• 3/4 cup butter
• 2 teaspoons cinnamon
• 1/2 cup pecan pieces

Steps

1. Preheat oven to 350
2. Find Bundt Pan, yes a Bundt Pan!!
3. Combine cinnamon and 2/3 cup sugar in large bowl
4. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar
5. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted - mix well
6. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters
7. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter
8. Bake in heated oven for about 40 minutes
9. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides
10. It's really hot so you might want to use a fork, but man oh man oh man...