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Glazed Cinnamon Rolls : recipe

Baked Goods No Comments »
1/4 cup packed brown sugar

1 teaspoon ground cinnamon

4 cups Bisquick baking mix

1 cup milkGlazed Cinnamon Rolls

3 Tablespoons granulated sugar

2 Tablespoons margarine or butter — softened

1/4 cup raisins

Glaze Glaze: 1 1/3 cups powdered sugar

2 Tablespoons milk

Heat oven to 400.
Grease rectangular pan, 13×9x2 inches.
Mix brown sugar and cinnamon; reserve.
Mix baking mix, milk and granulated sugar until dough forms.
If dough is too sticky, gradually mix in enough baking mix to mke dough easy to handle (up to 1/4 cup).

Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat.
Shape into ball, knead 10 times. Roll dough into rectangle, 15×9 inches; spread with margarine. Sprinkle evenly with brown sugar mixture; sprinkle raisins evenly over sugar mixture.
Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll.
Cut into 1 1/4 inch slices; place with cut sides down in pan.

Bake 25-30 minutes or until golden brown.
Cool 5 minutes; remove from pan.
Spread glaze over warm rolls.

To make glaze mix glaze ingredients until smooth.

Recipe for Baked Caramel Corn

Appetizers No Comments »
Baked Caramel Corn1 c Butter

2 c Brown Sugar

1/2 c Cornsyrup

1 ts Salt

1/2 ts Baking Soda

1 ts Vanilla

6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes.
Remove from heat, stir in soda and vanilla.
Gradually pour over corn, mix well.
Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15 minutes.
Remove from oven, cool completly.
Break apart and store in tightly covered containers.
Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

The 30-Minute Pizza - Recipe

Cheese No Comments »
—–THE DOUGH—–
The 30-Minute Pizza1 pk Fast-rising dry yeast

3 c All-purpose white flour

-(bread or high-gluten flour - is not right for - this recipe) 1 c Hot water (120F-to-130F)

1/2 ts Salt

—–TOPPING COMPONENTS—–
1/2 c Mozzarella

-(or other melting cheese), - thinly sliced - or cut into 1-inch cubes 1 c Tomato sauce — -??

1 1/2 lb -Fresh tomatoes

- seeded, drained - and roughly chopped 2 Garlic cloves (optional)

- peeled and minced 1/2 ts Dried oregano — -??

6 -Fresh basil leaves,

- shredded Freshly ground black pepper 2 tb Olive oil

Believe it or not, this pizza is ready in half an hour.
PREHEAT OVEN TO 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade.
With the machine running, pour in the hot water (make certain it’s hot when you use it).
As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour.
Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal.
Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell.
Fit the shell onto prepared pan.
Sprinkle desired toppings over dough, and finish with a drizzling of olive oil.
Bake 15 minutes or until the crust is golden and the topping is bubbly.
For a well-done crust bake 5 minutes longer.
Makes 1 Pizza

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