1-64 oz box Nonfat Dry Milk (makes 20 quarts)
1 -22 oz can powdered coffee creamer
1 -2 pound bag powdered sugar
70 oz powdered Nesquik (give or take a few oz)
Mix all ingredients thoroughly and store in tightly sealed containers.
Add 1/3 -1/2 cup cocoa mix to 8oz hot water for Cocoa.
**Most mugs hold more than 8oz so measure if you do not want watery hot cocoa! (or just add more mix if your cocoa is not strong enough for you!)
**This recipe makes a TON! (a little more than 2 gallons of powdered mix) I know some people that have carefully washed the crisper drawer from their refrigerator to have something large enough to mix it in! The recipe is the size it is because, aside of the Nesquik, you use the entire package of each ingredient. And with the Nesquik, I buy what ever cans I can find that add up to around 70 oz and use the entire cans as well. If you try and make a smaller batch there is a lot of work in weighing out the ingredients!
**This also makes a reasonable mess to mix. Think powdered sugar mushroom cloud. It is not a bad idea to mix it outside! :)
I know this sounds like a lot of trouble but I promise it makes REALLY yummy hot cocoa! And, when put in fun containers makes nice gifts too!
Sunday, November 29, 2009
Cinnamon Rolls
2 cups flour
2 1/4 tsp (1 package) active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 eggs
2-3 cups flour
6 tbls butter
1 cup sugar
4 tsp cinnamon
In a large mixing bowl combine 2 cups flour and yeast.
Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 butter, 1/2 tsp salt till warm (120-130 degrees) and butter almost melts. Do not over heat or you will kill the yeast! Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Then beat on high speed for 3 minutes. Using a spoon or a dough hook on your mixer, stir in as much of 2-3 cups flour as you can. Knead in enough of remaining flour to make a moderately stiff dough. (3-5 minutes total) Shape into ball. Place in lightly greased bowl; turn once. Cover and let rise till double (about 1 hour) **You can use one of the speed rising methods listed under "Oat & Honey bread" in a March 2008 blog entry)
Punch dough down. Divide in 1/2. Shape into balls and let rest 10 minutes.
Melt 6 tbls butter & set aside. Mix 1 cup sugar with 4 teaspoons cinnamon.
Roll one of the dough balls into a 12x8 inch rectangle. Spread 1/2 of melted butter on dough. Be sure to leave a 1 inch strip along one of the long sides with out butter! (This will make it MUCH easier to seal!) Sprinkle with 1/2 the sugar and cinnamon mixture. Carefully roll from the long side with butter all the way to the edge towards the side with the 1" butter-less strip. Seal seams. Slice dough into 12 pieces and arrange in a greased 9x1 round pan. Repeat with Other dough ball. Cover and let rise till nearly double. (about 30 minutes) Bake at 375 for 20-25 minutes.
Cool slightly before before inverting pan over plate to flip rolls out of pan. Top with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese
1 stick softened butter
2 tsp vanilla
4-5 cups powdered sugar
Beat cream cheese, butter, and vanilla till light and fluffy. Add powdered sugar gradually till frosting reaches a good consistency.
2 1/4 tsp (1 package) active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 eggs
2-3 cups flour
6 tbls butter
1 cup sugar
4 tsp cinnamon
In a large mixing bowl combine 2 cups flour and yeast.
Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 butter, 1/2 tsp salt till warm (120-130 degrees) and butter almost melts. Do not over heat or you will kill the yeast! Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Then beat on high speed for 3 minutes. Using a spoon or a dough hook on your mixer, stir in as much of 2-3 cups flour as you can. Knead in enough of remaining flour to make a moderately stiff dough. (3-5 minutes total) Shape into ball. Place in lightly greased bowl; turn once. Cover and let rise till double (about 1 hour) **You can use one of the speed rising methods listed under "Oat & Honey bread" in a March 2008 blog entry)
Punch dough down. Divide in 1/2. Shape into balls and let rest 10 minutes.
Melt 6 tbls butter & set aside. Mix 1 cup sugar with 4 teaspoons cinnamon.
Roll one of the dough balls into a 12x8 inch rectangle. Spread 1/2 of melted butter on dough. Be sure to leave a 1 inch strip along one of the long sides with out butter! (This will make it MUCH easier to seal!) Sprinkle with 1/2 the sugar and cinnamon mixture. Carefully roll from the long side with butter all the way to the edge towards the side with the 1" butter-less strip. Seal seams. Slice dough into 12 pieces and arrange in a greased 9x1 round pan. Repeat with Other dough ball. Cover and let rise till nearly double. (about 30 minutes) Bake at 375 for 20-25 minutes.
Cool slightly before before inverting pan over plate to flip rolls out of pan. Top with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese
1 stick softened butter
2 tsp vanilla
4-5 cups powdered sugar
Beat cream cheese, butter, and vanilla till light and fluffy. Add powdered sugar gradually till frosting reaches a good consistency.
Butterscotch Caramel Rolls
24 frozen dinner roll balls
1 package butterscotch cook n' serve pudding (Do not use instant!)
1/2 cup brown sugar
3/4 tsp cinnamon
1/4 cup melted butter
Line a 9x13 pan with foil and spray foil with non-stick cooking spray. Arrange the dough balls in the pan. Sprinkle with the butterscotch pudding powder, brown sugar, and cinnamon. Then drizzle with the butter. Let rise at room temperature overnight (6-8 hours).
In the morning bake at 350 for 25-30 minutes.
Let cool for a few minutes then invert pan onto a platter, peel off the foil, & enjoy!
**The above recipe is how it was handed down to me by my mom. It is really yummy. However, when I make these, I do not measure anything. The box of pudding is obviously premeasured, but I just sprinkle the cinnamon & brown sugar till it looks good and normally end up using about 3/4 stick of butter to make them more gooey.
1 package butterscotch cook n' serve pudding (Do not use instant!)
1/2 cup brown sugar
3/4 tsp cinnamon
1/4 cup melted butter
Line a 9x13 pan with foil and spray foil with non-stick cooking spray. Arrange the dough balls in the pan. Sprinkle with the butterscotch pudding powder, brown sugar, and cinnamon. Then drizzle with the butter. Let rise at room temperature overnight (6-8 hours).
In the morning bake at 350 for 25-30 minutes.
Let cool for a few minutes then invert pan onto a platter, peel off the foil, & enjoy!
**The above recipe is how it was handed down to me by my mom. It is really yummy. However, when I make these, I do not measure anything. The box of pudding is obviously premeasured, but I just sprinkle the cinnamon & brown sugar till it looks good and normally end up using about 3/4 stick of butter to make them more gooey.
Monday, February 9, 2009
Shortbread Cookies
1 1/4 cup flour
3 tablespoons sugar
1/2 cup cool butter*
In a mixing bowl combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling together. Put dough between 2 pieces of parchment paper. Use a rolling pin to roll to desired thickness (dough does not puff much when baked). Cut into desired shapes and place 1 inch apart on cookie sheet.
Bake at 325 for 20-25 minutes or until golden.
*This recipe gets most of its flavor from the butter. Do not use margarine -they wont be nearly as good!
Mix powdered sugar, milk, and food coloring to desired consistency (I aim for similar to maple syrup) and spread on cookies. (I use a basting brush.) Let icing set up overnight before stacking cookies.*
For Spiced Shortbread Cookies: use brown sugar instead of white and add 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/8 tsp cloves.
For Butter Pecan Shortbread Cookies: use brown sugar instead of white and add 2 tablespoons finely chopped pecans and 1/2 tsp vanilla.
*For Spiced or Butter Pecan cookies you can add a little maple syrup to the icing. I never measure this. Just guess & taste!
3 tablespoons sugar
1/2 cup cool butter*
In a mixing bowl combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling together. Put dough between 2 pieces of parchment paper. Use a rolling pin to roll to desired thickness (dough does not puff much when baked). Cut into desired shapes and place 1 inch apart on cookie sheet.
Bake at 325 for 20-25 minutes or until golden.
*This recipe gets most of its flavor from the butter. Do not use margarine -they wont be nearly as good!
Mix powdered sugar, milk, and food coloring to desired consistency (I aim for similar to maple syrup) and spread on cookies. (I use a basting brush.) Let icing set up overnight before stacking cookies.*
For Spiced Shortbread Cookies: use brown sugar instead of white and add 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/8 tsp cloves.
For Butter Pecan Shortbread Cookies: use brown sugar instead of white and add 2 tablespoons finely chopped pecans and 1/2 tsp vanilla.
*For Spiced or Butter Pecan cookies you can add a little maple syrup to the icing. I never measure this. Just guess & taste!
Thursday, January 29, 2009
Apple Butter
Leaving the peel on, core apples and chop into bite sized pieces.
Cook 3 quarts of chopped apples in a crock pot on low overnight.
In the morning put mixture in a blender and puree it.
Return apple puree to crock pot and add:
2 tsp Cinnamon
1/8 tsp Cloves
3 cups of Sugar
Simmer on low until thick and dark -1 to 8 hours depending on how you like it!
While the butter is still hot put it into CLEAN jars making sure the rim of the jar is CLEAN. Close lids tightly. Let cool at room temp. Jars should seal themselves.
The apples you use are the main flavor of the butter you end up with -this is good to consider when buying your apples. If you use an apple you like to eat raw, you will like the butter it makes! If you use a tart apple you will end up with tart butter.
You may need to adjust the sugar depending on the tartness of the apples.
When I have had really tart apples I have even added brown sugar.
Cook 3 quarts of chopped apples in a crock pot on low overnight.
In the morning put mixture in a blender and puree it.
Return apple puree to crock pot and add:
2 tsp Cinnamon
1/8 tsp Cloves
3 cups of Sugar
Simmer on low until thick and dark -1 to 8 hours depending on how you like it!
While the butter is still hot put it into CLEAN jars making sure the rim of the jar is CLEAN. Close lids tightly. Let cool at room temp. Jars should seal themselves.
The apples you use are the main flavor of the butter you end up with -this is good to consider when buying your apples. If you use an apple you like to eat raw, you will like the butter it makes! If you use a tart apple you will end up with tart butter.
You may need to adjust the sugar depending on the tartness of the apples.
When I have had really tart apples I have even added brown sugar.
Pumpkin Butter
15 oz can of pumpkin
1/2 cup Baughers Apple Cider*
1 cup Sugar
2 Tbs Maple Syrup
1/4 tsp Cloves
1/4 tsp Nutmeg
1 tsp Cinnamon
Mix all ingredients together in a sauce pan. Bring to a full boil. Simmer 15-20 minutes. While butter is still hot put into CLEAN canning jars keeping the jar rim CLEAN. Close lids tightly. Allow to cool at room temp and jars should seal themselves.
*Any apple cider should work but I like Baughers best -it has a less processed taste.
**I like freshly ground nutmeg best but you need 2x as much freshly ground nutmeg (Use 1/2 tsp of freshly ground nutmeg!)
1/2 cup Baughers Apple Cider*
1 cup Sugar
2 Tbs Maple Syrup
1/4 tsp Cloves
1/4 tsp Nutmeg
1 tsp Cinnamon
Mix all ingredients together in a sauce pan. Bring to a full boil. Simmer 15-20 minutes. While butter is still hot put into CLEAN canning jars keeping the jar rim CLEAN. Close lids tightly. Allow to cool at room temp and jars should seal themselves.
*Any apple cider should work but I like Baughers best -it has a less processed taste.
**I like freshly ground nutmeg best but you need 2x as much freshly ground nutmeg (Use 1/2 tsp of freshly ground nutmeg!)
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