CLONE OF A CINNABON

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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BUTTERY SOFT PRETZELS

Ingredients

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/4 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons salt
* 1 tablespoon vegetable oil
*
* 1/2 cup baking soda
* 4 cups hot water
* 1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

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STRAWBERRY-BLUEBERRY TRIFLE

Ingredients:

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1 1/2 cups cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pint whipping cream, whipped
4 cups pound cake cubes
1 pound strawberries (fresh or frozen)
2 cups fresh or frozen blueberries

Directions:

In large bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mix into large clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-inch of edge of bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.

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SUMMER LEMON POPPY SEED POUND CAKE

Ingredients:

1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp finely grated lemon zest
1/4 tsp salt
8 ounces unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 Tbsp poppy seeds
1 1/2 cups confectioners sugar
3 Tbsp fresh lemon juice

Directions:

Preheat oven to 375 degrees.

Butter a 9-inch round cake pan (or loaf pan).

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a toothpick inserted in the center of the cake comes out clean and the top is golden brown, about 30 minutes. Cool cake in pan on a rack for 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature. Enjoy!

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EASY MAC AND CHEESE MUFFINS

Ingredients

* 2 cups uncooked elbow macaroni
* 1 tablespoon butter
* 1 egg, beaten
* 1 cup milk
* 1 1/2 cups shredded sharp Cheddar cheese
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup seasoned dry bread crumbs
* 2 teaspoons olive oil
* 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

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GRANDMA OPLE`S APPLE PIE

Ingredients

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples - peeled, cored and sliced

Directions

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

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WHITE CHOCOLATE RASPBERRY CHEESECAKE

Ingredients

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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CUBAN FLAN




Ingredients

4 egg yolks
4 whole eggs
2 cups milk
1/4 cup water
1 1/2 cups sugar
1 tspn vanilla
1 lemon peel
1 cinnamon stick

Directions

First to prepare the caramel, add the water and 3/4 cups of sugar into a small saucepan and cook over medium heat until the sugar begins to melt. Make sure to stir while the sugar is melting. Once the sugar begins to melt (the sugar begins to caramelize), remove the sugar from the heat and pour into a flan pan. Make sure you cover the bottom of the pan as well as the sides. Flan pans are available for purchase and can be found below.

Next, place the milk, lemon peel and cinnamon stick into a saucepan and bring the milk into a boil (over medium high heat). Make sure to stir the milk constantly while it begins to scald. Remove from heat and let it cool (for about 15 mins or so). Be sure to remove the lemon peel and cinnamon stick. In a large bowl, beat the eggs and egg yolks with 3/4 cups of sugar and vanilla. Pour the cooled milk into the bowl and then strain the bowl contents into the flan dish covered with the caramel coating.

Set the flan dish inside a large pan filled with about an inch of water. Bake to 350 degrees for an hour or until you insert a knife in the center and it comes out dry. Remove from the oven and let cool. Remove from dish by inserting knife around the edges to loosen the flan, and then covering flan dish with a serving dish and turning it upside down until flan falls onto the serving dish. Serve warm and enjoy!

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RICE PUDDING

(Arroz con leche)

Ingredients

4 cups whole milk
1 can condensed milk
1/2 cup uncooked white rice
1 tspn vanilla extract
1 cup sugar
1/4 tspn salt
1 1/2 cups water
1 cinnamon stick
1 lemon rind
1/4 cup raisins
cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!

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CUBAN FRENCH TOAST

Ingredients

1 loaf Cuban bread
4 whole eggs
3 egg yolks
1 cup evap. milk
1 cup granulated sugar
1 tspn vanilla extract
1/2 tspn grated nutmeg
1 tspn cinnamon

Syrup
1/2 tspn vanilla extract
1 cup granulated sugar
1 cinnamon stick
1 cup water
zest of lemon


Directions

Beat the egg yolks in a large bowl. Mix in the milk, sugar, vanilla extract, nutmeg and cinnamon. Cut the bread into one inch deep slices. You may use a french baguette bread if Cuban bread is not available. Make sure the bread is stale (hard).

Preheat the oven to 375 degrees. Dip each slice of bread into the bowl, soaking thoroughly for a few minutes on both sides. In a separate bowl, beat the 4 eggs. After dipping each slice of bread in the first bowl, dip it into the egg bowl. Place slices on a greased baking sheet. Bake for 10 minutes or until medium golden brown.

Mix thoroughly the ingredients for the syrup in a bowl. Pour syrup on top and serve warm. Sprinkle some powdered sugar.

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RUM CAKE

Ingredients

1 18 oz package of yellow cake mix
4 whole eggs
2 tbsp grated lemon peel
1 3 oz package of Jello vanilla pudding filling
1/2 cup Bacardi dark rum
1/2 cup water
1/2 cup canola cooking oil


Glaze

4 oz butter
1 cup sugar
1/2 cup Bacardi rum
1/4 cup water
dusting powdered sugar


Directions

Preheat oven to 350 degrees. Prepare the cake mix, using a large bowl. Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil. Mix well. Grease and flour the bundt pan, then pour mix into it. Use a 12 cup bundt circular pan. Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly. Remove cake from oven and let cool.

Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Make holes in cake by pricking the top of the cake all over. Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze. Sprinkle powdered sugar on top of cake. Serve using serving plate and enjoy!

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APPLE PIE

Ingredients:

4 medium apple(s), McIntosh, peeled and thinly sliced
3 Tbsp reduced-calorie margarine, chilled and cut up in small chunks
1 cup all-purpose flour
2 Tbsp water, or more if necessary
1/3 cup uncooked old fashioned oats
2 tsp sugar
1 Tbsp cornstarch
2 Tbsp reduced-calorie margarine, melted
5 Tbsp all-purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
2 Tbsp sugar

Directions:

Preheat oven to 400ºF. Start by making the crust. First, in a large mixing bowl or a food processor, combine 2 teaspoons of sugar and 1 cup of flour. Add 3 tablespoons of chilled, reduced calorie margarine and process until mixture looks crumbly, like coarse meal. If you don’t have a food processor, just use your fingers. Then start to mix in cold water, one tablespoon at a time, and mix well forming a dough. Using a rolling pin, flatten dough in a circle a bit larger than a9-inch pie pan. Press dough into the bottom and up the sides of the pie pan.

Next, make the filling. To do this, combine 1/4 cup of sugar, apples, cinnamon and cornstarch in a large bowl; add in the apple slices and toss to coat. Place mixture in prepared piecrust.

Finally, make the topping by mixing 2 tablespoons of sugar, melted margarine, 5 tablespoons of flour, 2 tablespoons of sugar and oats in a small bowl; scatter over apples.

Bake for about 45 to 50 minutes or until crumbly topping is golden brown in color and apples are tender. Cool for at least a half hour before serving. Serves 8.

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APPLE BUTTER BREAD

Ingredients:

1/2 cup butter or margarine, softened
1 cup brown sugar, firmly packed
1 egg
3/4 cup buttermilk
2 teaspoons soda
2 cups flour
1 cup apple butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice
1/2 teaspoon cloves
1/2 cup pecans

Cream butter and sugar. Add egg and beat well. Combine buttermilk and soda. Combine flour and spices. Add alternately with buttermilk beginning and ending with flour. Stir in apple butter and pecans. Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hr or until wooden pick inserted comes out clean. Cool in pan for 5 mins; remove to wire rack and cool completely.

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EASY LEMON COOKIES

1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 Tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration

Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice & lemon zest until well blended. Refrigerate at least 15 minutes, and up to overnight to make the dough easier to handle. Roll teaspoonfuls of dough into balls and then drop into a small bowl of powdered sugar. Roll around until lightly or heavily covered, depending on how much you want. Once sugared, place on an ungreased or parchment-lined cookie sheet. Bake for 6-9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Makes 60 cookies

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LIGHT BAVARIAN DESSERT




1 tablespoon unflavored gelatin
1/4 cup cold water
1 3/4 cups cold water
1 cup low-fat cottage cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (11-ounce) can mandarin oranges in light syrup, drained
2 kiwifruit, peeled, sliced, and halved

Soffen gelatin in 1/4 cup cold water in a small saucepan for 5 minutes. Cook over low heat, stirring frecuently, until gelatin dissolves. Set aside. Combine 1 3/4 cups cold water, dry milk powder, cottage cheese, sugar, vanilla, and almond extract in container of and electric blender. Process until smoth; add gelatin mixture, and process 10 to 15 seconds. Pour mixture into a bowl; chill until consistency of unbeaten egg white.


Set aside several pieces of each fruit for garnish. Layer remaining fruit and gelatin mixture into six 8-ounce dessert dishes. Top with reserved fruit. Chill until firm. Yield: 6 serving (about 167 calories and 274 miligrams calcium per serving)

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