Pancakes

1 cup Flour

2 Tbsp Sugar

2 tsp Baking Powder

1 tsp Salt

1 Egg

1 cup Milk

2 Tbsp Oil

1 tsp Vanilla

Mix all the ingredients together in a bowl and cook the pancakes on a skillet. 

From Sierra

Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Baking Tips

Cookie Scoop Recommendations

#20 - Muffins, Cupcakes, Large Cookies

#40 - Medium Cookies

#60 - Protein Balls, Mini Muffins

Vanilla

Pure Vanilla Extract- 

Vanilla beans soaked in alcohol and become a dark liquid (has to have 35% alcohol content to be pure).  When baking alcohol bakes out of food and can bake the flavor out of your food.  Use this for frostings, ice cream, pudding or anything not baking. 

Imitation Vanilla Extract-

Not as strong or potent as the pure vanilla. It takes the one major component and artificially creates that from wood pulp and add it to water and dark color.  It has a lower alcohol content so it can be better for baking. 

Mexican Vanilla (blend)- 

Combines imitation vanillin and some vanilla bean extract and a lower alcohol content. Have to be careful what brand you can buy recommend blue cattle.

Butter Vanilla Emulsion-

Flavored in water not alcohol based.  It doesn’t bake out when baking.   

Baking Soda & Baking Powder

For fluffier results in baking use new soda and powder.  Even just a year old makes a big difference.  Should be replaced at least every 6 months.  Write the date you open it on the box.  Get the name brand products for better baking products.  

The goal is to have enough baking soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift batter. BS is 4x’s stronger then BP. Typically you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 

Silicone Mat vs Parchment Paper  

Silicone is more slick so baking item will spread out more.  Silicone will insult more so baking item will be lighter in color.  Parchment paper baking item will brown more on bottom and edges.  

Flour

When it comes to flour it’s all about the protein.  More protein=stronger flour=more gluten development= chewier texture.

How you measure your flour can make a big difference in how much flour is really going into your recipe.  Measurements below are for 1 cup of flour.

See Orson Gygi for more information:  http://blog.gygi.com/

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-FAVORITE-COOKIE/

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Overnight Raised Waffles

Ingredients

·       3 1/2 cups milk

·       6 tablespoons butter, cut into pieces

·       4 large eggs

·       2 teaspoons vanilla

·       4 cups all-purpose or white whole wheat flour or a combination (see note)

·       2 tablespoons granulated sugar

·       1 teaspoon salt

·       1 tablespoon instant yeast

Instructions

1.      Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

2.      In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.

3.      In a large bowl, whisk together the flour, sugar, salt and yeast.

4.      Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

5.      Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

6.      When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Notes

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Yield: 8-12 waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 15 minutes

From: Mel's Kitchen Café https://www.melskitchencafe.com/overnight-raised-waffles/

Cream Puffs

1 C Water

1/2 Butter or Margarine

1 C Flour

4 Eggs

Filling - pudding or can make mini sandwiches 

Directions:

1. Heat oven to 400 degrees.  
2. In a sauce pan on the stove melt butter and then add water.  Then bring to a rolling boil.  
3. Over low heat vigorously stir the flour for 1 minute or until mixture forms a ball. Then remove from heat.
4. Add eggs and beat in with hand mixture until smooth.
5. For bite size dessert: use #50 cookie scoop to scoop onto a cookie sheet. Bake for 25-30 minutes or until they are puffed and golden. 
6. For mini sandwiches: Drop dough by scant 1/4 cup fouls 3 inches apart onto untreated baking sheet. Bake 35-40 minutes or until puffed and golden.
7. Cool away from draft. Then cut of tops and pull out any filaments of soft dough.
8. Fill puffs with pudding or whipped cream.  
9. Replace tops; dust with powdered sugar and refrigerate until serving time.

Yield: 30 dessert size cream puffs or 12 cream puffs - sandwiches

Shamrock Cookies

Ingredient:
3 C Flour
1 C Sugar
1 tsp Baking Powder
3 oz Lime Gelatin
1 C Shortening
3 eggs

Directions:

• Mix flour, sugar, baking powder, and gelatin together.
• Add shortening and mix well.
• Then add the eggs one at a time, mixing well after each added egg.
• Roll out dough on floured surface and cut out with shamrock-shaped cookie cutter.
• Bake at 350 degree for 8 minutes.
• Glaze

 Glaze:
1 Tbsp margarine, melted
1 tsp Vanilla
2 C Powdered Sugar
Water

Mix all ingredients together adding enough water for desired thinness. Dip cookies into glaze and let drain on wire rack.

Note: You can make other flavors by substituting the lime gelatin for other flavored gelatin.

From: Jolene Cressall

Peach Cobbler

Ingredients:

• 1 jar of Peach Pie Filling

Cobbler Topping:

• 1 cup (5 ounces) all-purpose flour 
• 1/3 cup (2.5 ounces) granulated sugar 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup milk 
• 1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted

Instructions:

1. Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
2. Pour the peach pie filling into pan.
3. In a medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
4. Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
5. Dollop the topping by spoonfuls over the peaches.
6. Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream.

Notes

For those interested, I have used white whole wheat flour for the recipe before; it's tasty, but the topping isn't quite as light and fluffy as using unbleached all-purpose flour.

This recipe can easily be doubled for a 9X13-inch pan.

https://www.melskitchencafe.com/classic-and-delicious-peach-cobbler/

White Sandwich Bread

Ingredients

• 6 1/2 to 7 1/2 cups unbleached all-purpose flour 
• 2 1/2 teaspoons salt 
• 1 1/2 tablespoons instant yeast 
• 1/4 cup sugar or honey 
• 2 3/4 cups very warm water 
• 1/4 cup neutral-flavored oil (vegetable) 
• Butter for top of loaves, optional

Instructions

1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
2. Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
3. Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
4. With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
5. Knead for about 2 minutes until the dough is smooth and supple.
6. Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
7. Lightly punch down the dough and divide it into two equal pieces. (Use a food scale to get them as close to equal as possible.)
8. Grease two 8 1/2-inch by 4 1/2-inch bread pans.
9. Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
10. Place the dough loaves into the prepared pans.
11. Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
12. While the dough rises, preheat the oven to 350 degrees F.
13. Bake the bread for 30-32 minutes until golden and baked through.
14. Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
15. Let the bread cool completely.
16. The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.

Notes:

If you don't have instant yeast, you can dissolve the same amount of yeast in 1/4 cup water with a pinch of sugar until it is foamy and bubbly and then use it in the recipe (add it with the oil and water). 

As with all yeast doughs, particularly bread dough, I use the flour amount in the recipe as a guideline and encourage you to do the same. The exact amount of flour you use will depend on how you measure flour, the climate and temperature where you live (humidity can be a factor), and several other things. Add flour gradually until the texture of the dough is soft, smooth, and only just slightly tacky to the touch.

https://www.melskitchencafe.com/perfect-white-sandwich-bread/ 

Crumble Topping

Ingredients:

1 Cup Flour

3/4 Cup Brown Sugar, packed

1 tsp Cinnamon

1/4 tsp Salt

1 stick butter, cut into 8 pieces (do not melt)

Directions:

Mix together in a medium bowl flour, brown sugar, cinnamon and salt. Then add the butter and with you hands squish the butter into the mixture until it is all well mixed and in clumps.  Add to your dish by squeezing in your hands and crumbling.  

If baking something more than 30 minutes, after the 30 minutes cover with foil to prevent over browning or burning.

Makes enough to cover a 9 x 13 pan