Clone of a Cinnabon

 photo: http://allrecipes.com

Clone of a Cinnabon

original recipe: http://allrecipes.com/recipe/clone-of-a-cinnabon/detail.aspx

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

Instructions:

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.

Strawberry Sheet Cake

photo: farmflavor.com

Strawberry Sheet Cake


Ingredients:

• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup sweetened strawberries, mashed
• 1 small box dry strawberry jello

Strawberry Icing:

• ½ stick butter or margarine, softened
• 3-4 cups powdered sugar
• ¼ cup sweetened strawberries, mashed

Instructions:

1. Mix all ingredients and pour into greased 9x13 pan.
2. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
3. While the cake is baking, make the icing.
4. Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
5. Once the cake is cool, spread the icing on the cake.
6. Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

original recipe: http://farmflavor.com/strawberry-sheet-cake/

Easy Honey Mustard Mozzarella Chicken

 photo: allrecipes.com

Easy Honey Mustard Mozzarella Chicken


Ingredients:

• 4 skinless, boneless chicken breast halves
• 3/4 cup honey
• 1/2 cup prepared mustard
• lemon pepper to taste
• 4 slices bacon, cut in half
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

original recipe: http://allrecipes.com/Recipe/Easy-Honey-Mustard-Mozzarella-Chicken/Detail.aspx

Pumpkin Dessert Bars

photo: http://www.tasteofhome.com

Pumpkin Dessert Bars

original recipe: http://www.tasteofhome.com/recipes/Pumpkin-Dessert-Bars

Ingredients:

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional

Instructions:

1. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
2. In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
3. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
5. In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
6. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.

Ashton Warren's Perfect Twinkie

 photo: http://www.foxnews.com

Ashton Warren's Perfect Twinkie

original recipe: http://www.foxnews.com/recipe/ashton-warrens-perfect-twinkie-recipe

Ingredients:

Cake:

• 3 eggs
• 2 1/2 Cup sugar
• 1 1/2 Cup milk
• 1 1/2 Cup vegetable oil
• 1/2 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 2 1/2 Cup flour
• 1/2 Teaspoon instant coffee
• 1 Teaspoon almond extract

Cream:

• 2 Cup cold heavy cream
• 1/2 Cup powdered sugar
• 1 vanilla bean or 1 teaspoon extract

Instructions:

Cake Step 1:

Wisk the eggs, sugar, milk, oil and vanilla together. In a separate bowl combine all the dry ingredients. A little at a time add the dry to the wet until smooth.

Cake Step 2:

Bake in the mold of your choice at 350 degrees until golden brown and is done in the middle when tested.

Cake Step 3:

When the cakes come out of the oven sprinkle a little sugar on the raw or sugar on top and for a little crunch.

Cake Variations:

For fun variations to take this Twinkie to the next level try adding lemon or orange zest to the cake batter before baking or almond extract and some chopped nuts.

Cream Step 1:

Combine in a bowl and wisk until stiff.

Cream Step 2:

Inject into the cake using a baster.

Chef Point Café Bread Pudding

photo: http://www.chefpointcafe.org/

Chef Point Café Bread Pudding

original recipe: http://www.chefpointcafe.org/Comfort-Food-Recipes/chef-point-cafe-bread-pudding.html

Ingredients:

• 1 (1-pound, 6-ounce) loaf Texas toast bread, divided
• 1 (15-ounce) loaf French bread, cut into 1-inch cubes
• 2 cups heavy whipping cream
• 2 cups half-and-half
• 2 cups milk
• 2 cups sugar
• 4 Eggs
• 1/2 teaspoon vanilla extract

Cognac Sauce (recipe follows)

Instructions:

Preheat oven to 375°.

Generously spray a deep 13x9-inch baking dish with baking spray.
Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread.

In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked.

Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak
bread completely.

Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil.

Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours.

Reheat in a 300° oven for 20 to 30  minutes, or until warm.

Cut, and serve topped with Cognac Sauce.

Cognac Sauce

Makes about 13/4 cups

• 1/2 cup butter
• 1 cup sugar
• 2 cups water, divided
• 2 tablespoons cognac

Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water.  Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

Jean's Cream Puff Cake

 photo: castsugar.blogspot.com

Jean's Cream Puff Cake



Ingredients:

• 1 stick (8 Tbsp.) unsalted butter
• 1 c. water
• 1 c. flour
• 4 large eggs

• 4 c. milk
• 8 oz. cream cheese, softened
• 3 (3.5 oz) pkgs. instant vanilla pudding
• 1 container Cool Whip
• Chocolate syrup

Instructions:

Preheat oven to 400 F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.

Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.

original recipe: http://castsugar.blogspot.com/2009/02/jeans-cream-puff-cake.html