Tag Archives: cinnamon

Cinnamon Rolls with Ice Cream Caramel Sauce

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How about some warm cinnamon rolls on a cold morning? Sound good?!!?!?

You can make these, rise them, bake them and EAT them right away OR you can prepare the dough the day before you want to eat them, roll it, cut it and CHILL it (before the 2nd rising) ~ THEN just before you go to bed, put the cold cinnamon rolls on your counter to rise overnight. (Be sure they are well covered, so they do not dry out and DO NOT pour the caramel sauce over, till morning.) ((Also, if your house is warm (summer-time) they NEED WAY less time to rise, just keep that in mind! Or they will morph to the size of Texas before your very eyes, you will wake up to find dough oozing out from under the plastic wrap and lid. Odd sight for sure.)) When you wake up in the morning, warm (if you made the day before and chilled) the caramel topping up (just till warm!), pour over and bake them!  OR cover, chill overnight and put in a warm oven in the morning to rise, takes a bit longer when they  are cold ~perhaps 45 min. to 1 hr. ~ just keep your eye on them! OR bake the day before, as they re-heat really good.

THAT was QUITE a paragraph. Sorry, hope it made sense!?!?!?!!!

When they come out of the oven, you can flip out onto a pan, slightly bigger than the one you baked them in OR just leave them in the pan they baked in ~ up to you!! Good either way!!

Cinnamon Rolls with Ice Cream Caramel Sauce
1 c. warm water
1 tsp. lemon juice
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
1/4 c. oil
1 egg
2 1/4 tsp. yeast

Swirl~ 
1/4 c. soft butter
1/3 c. sugar
1 TB. cinnamon

Ice Cream Caramel Sauce~ 
1 stick of butter
3/4 c. vanilla ice cream
1/2 c. sugar
1/2 c. brown sugar

Glaze (opt.)
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1-2 TB. milk, or more as needed to get to a glaze consistency

Ice Cream Caramel Sauce~ Combine the ingredients in a sauce pan, bring to a boil, stirring often. Take off heat and let cool slightly.

Glaze~ Combine ingredients and set aside till serving time.  

For the Cinnamon Rolls~ Place dough ingredients in your bread machine, in the order listed. (OR mix/knead by hand or use stand mixer, they all work great!) Set to dough cycle. When it is complete take the dough out and roll to a 12″ x 16″ (about) rectangle. Spread with the softened butter. Mix together the cinnamon and sugar and sprinkle over top. Roll up nice and tightly, cut into slices (about 1″). Place slices in a greased 9″ x 13″ pan. Cover, let rise till doubled in size, about 30 minutes. Pour WARM (not hot) sauce over rolls. Bake @ 350º for 20-30 minutes. Let cool a few minutes. Serve, drizzled with glaze AND enjoy!

Recipe adapted from Hull PRCS Cookbook.

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Apple Butter

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I was first introduced to Apple Butter years ago during a trip to Shipshewana, never thinking it was something I would make. I wasn’t sure if Apple Butter was a type of butter or jam…..a taste told me that it was like a jam, a cinnamony apple jam ~ almost like applesauce. My friend shared this recipe on Kat’s Kitchen and I gave it a whirl. Yum.

I do not enjoy it with peanut butter and bread, but that is cause I just don’t. like. PB & J. period. Not a fabulous combination, though I know I am in the major minority with THAT opinion!!!

I DO like it on a toasted piece of  “sturdy”  bread and then top it with deli sliced turkey and some cheese (mozzarella or cheddar or pepperjack) and then broil that till melted and browned. (Don’t knock it TILL you try it, I probably did  my mock gagging move the first time I heard about this…..WAY back in my less mature days of course 😉Now it is a very favorite lunch of mine!)

* I like to cook this over night, so I do not stir it the hours that I am alseep, cause….well….I am sleeping and it turns out fine.

* As you can see from the above picture that I left SOME apple chunks in, but mostly made it nice and pureed. Really just go for whatever consistency you like. I used my emersion blender for this, if you use a regular blender then please blend in small batches. Or leave it more on the chunky side!

* I used pumpkin pie spice the first time I made this as I had no cloves, which the original recipe called for, I liked the flavor of pumpkin pie spice ~ if you don’t like that flavor or you don’t have pumpkin pie spice then use  this exact recipe.

* I DO realize this is a very fallish recipe. BUT it can made it every season, so here on this VERY summery day is a wonderfully fall recipe!!

Apple Butter 
5 1/2 lb. apples ~ peeled, cored and chopped
2 c. white sugar
1 1/2 tsp. cinnamon
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
Combine all in a crock pot, cover and cook on high for 1 hour. Then turn to low and cook for 9-11 hours, try to stir 1 – 2 times, though if you make this overnight, don’t worry about it ~ it will be fine. Uncover and cook on low for 1 more hour. Blend, in small batches,  to the consistency you like, then put back in the crock pot and  cook on low for a few more hours to thicken up a bit more (mine was quite thick, so I skipped this last hour or so of cooking). Cool and store in containers, put one in your fridge and freeze the rest. Enjoy.

Recipe from Kat’s Kitchen.

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Cinnamon Swirl Bread with Apple Butter.

Instant Oatmeal Packs & Blueberry Coffee Cake

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Breakfast. Breakfast. Breakfast. You either really enjoy it or you can easily skip it. We enjoy it here. My kids enjoy boxed cereal, OF COURSE the sugary sweet ones are the best. They tell me. Though I already understood.

I am excited to share with you all a healthy breakfast and…. well……another breakfast.  🙂

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In an effort to get them to be less picky and perhaps eat a bit healthier I wanted to make “instant” oatmeal. They enjoy the Instant Oatmeal Packs you can buy from the store. But, since I like to make things harder  I REALLY enjoy making things “from scratch”, I thought it would be fun to make some oatmeal packs at home. I saw a recipe here. Tried a few of the versions.  Take #1. ALL failed. Take #2. Changed the amounts of some ingredients, added a few different things. Pass.  The following is the version they enjoyed.

* Experiment with flavors you family enjoys! Add more or less cinnamon/sugar.

* I just pour boiling water in, stir, less set AND then I add a bit of milk ~ it cools it for the kids plus add a level of well…… the word that starts with “c” and rhymes with “dreaminess”.

* The powdered creamer is optional. I had a vanilla flavored powdered creamed that sounded like it might make for a nice flavor in the oatmeal.

I hope your family enjoys!

Instant Oatmeal Packs 

3 1/2 c. quick oats
salt
5 TB. brown sugar, divided
5 tsp. cinnamon, divided
5 tsp. powdered creamer, divided
10 small or snack size Ziplock bags

Put 1 c. of the quick oats in a food processor or blender and pulse till fine powder.

In EACH Ziplock bag. Put:
1 1/2 TB. oat powder
1/4 c. quick oats
pinch of salt
1/2 TB. brown sugar
1/2 tsp. cinnamon
1/2 tsp. powdered creamer

Zip closed. Put in your pantry.

When ready to serve ~ pour contents of 1 bag into a bowl and pour boiling water over top (I do JUST shy of 3/4 c.), stir, let set 2 minutes. Stir, serve.

We add a touch of milk and sprinkle with a cinnamon/sugar mixture. Just a touch.

Enjoy!

Recipe adapted from Budget 101 ~ let me know IF you try any of the variations!

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This is a lovely taste of springtime/early summer. It is light and lemony and packed full of delicious blueberries.

* I double the glaze.
* DO not thaw your blueberries if they are frozen, just put the frozen berries on top.
* If I happen to have a lemon just sittin’ there, I will add a bit of lemon zest to the topping. Just gives it a little more of a lemon kick.

Blueberry Coffee Cake 
1 lemon cake mix
1/4 c. soft butter
3 oz. soft cream cheese
1/3 c. water
2 eggs
1 1/2 c. blueberries, fresh or frozen
1/2 c. chopped walnuts, I skip
Glaze: 
1/2 c. powdered sugar
1 TB. soft butter
2-3 TB. milk
1/2 tsp. vanilla
Grease and flour a 9″ x 13″ pan. In a large bowl, combine the cake mix, butter and cream cheese. Mix at a low-speed until fine crumbs form. Take out 1 cup of the crumbs and set aside for the topping. To the remaining crumbs ~ add water and eggs and beat for 2 minutes on high. Pour into the prepared pan and top with blueberries. Combine the chopped nuts with the reserved topping and sprinkle over top. Bake @ 350* for 35-45 minutes. Cool 25 minutes. Meanwhile, combine the glaze ingredients and drizzle over coffee cake. Store any leftovers in the fridge. Enjoy! 🙂

Recipe from Mom W.

Pumpkin Upside Down Cake

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A wonderful fall dessert. I ate this a few years ago, and promptly asked for the recipe. Since then I make it every fall, sometimes for Thanksgiving. I hope your family enjoys this too!

* I served this cake warm. Did not like it. I knew that I did not like it this way. I wrote it down THIS TIME in my notes. I WILL remember next time and every time to serve cold. I KNEW better. (Think about pumpkin pie….it is not ment to be eaten warm.) (THOUGH I just talked to a friend of mine and she PREFERS to eat this dessert warm, you might just need to try it both ways to see what way YOU prefer!!!) (The picture is of a cold piece. FYI.)

Pumpkin Upside Down Cake 
26 oz. can pumpkin puree
3 eggs
3/4 c. sugar
1/4 c. brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. salt
1 can sweetened condensed milk
1 yellow cake mix (9″ x 13″ size cake)
3/4 c. butter, melted
1 c. chopped nuts (walnuts or pecans), opt.
Combine the first 9, with a whisk. Pour into greased 9″ x 13″ pan. Sprinkle with the dry cake mix, then chopped nuts ~  drizzle the melted butter evenly over top. Bake @ 350° for 45-60. Cool.  (I like to eat this cold, not warm.) Top with Cool Whip.

Easy Peasy. Enjoy. 

Recipe from Kim D. 

(Don’t forget to take a look at the new page ~ “Readers” Page!!)

Pumpkin Ice Cream Pie

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Ready for a different Pumpkin Pie?

Pumpkin Ice Cream Pie 

Crust:
1 1/2 c. graham cracker crumbs
5 TB. butter
3 TB. sugar
1 tsp. pumpkin pie spice 
Ice Cream Filling: 
2 c. vanilla ice cream
1/2 tsp. cinnamon 
Pumpkin Layer: 
1 c. whipping cream
1 c. canned pumpkin 
3/4 c. brown sugar
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
Sauce: 
store-bought caramel topping for ice cream
OR  Caramel Sauce 

Combine the crust ingredients and press into a greased pie plate. Bake @ 350° for 5 minutes. COOL till 100% cool.  Freeze. 

Put the ice cream in a bowl to soften, add a 1/2 tsp. cinnamon and stir to mix well.  Spoon into frozen crust. Freeze….

Beat the whipping cream. Set aside. In a  different bowl, combine the brown sugar, pumpkin and spices. Add to the whipped cream and fold gently till all combined. Spoon over ice cream layer. Freeze at least 3 hours. 

Warm your caramel sauce  and drizzle over individual pieces. Enjoy!

Recipe from Kim K. from the cookbook “Only Good Stuff” ~ with a few of my own changes.

Caramel Apple Cheesecake Bars & Date Nut Bread

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Aldi Sales for the week of Oct. 24- Oct 30.

(AS ALWAYS, this is NOT a complete list of items in ad ~ just some items that jumped out at me. Check out the complete ad here.)

* “Switch & Save” ~ that is the theme for the ad this week. Check it out here.

* Honey Crisp Apples. $2.49 per lb.   A 3 lb. bag of Apples is $1.99.  Caramel Apples, a 3 pack is $1.39. (Note: Apples are an optional ingredient for the recipe down below↓.)

*A 2 lb. bag of pears is $1.49.

* Grapes are 89¢ per lb. (Comes in a 2 lb. container.)

* Snag a pineapple for 99¢. Yum.

* Blueberry and Apple Pie Fillings are $2.49 each. (Note: Apple Pie Filling is an optional ingredient for the recipe below↓.)

* Dates are $1.99. (Note: Used for the recipe below↓.)

* Chocolate Chips ~ semi-sweet, butterscotch, white chocolate or milk chocolate are $1.29 for 11-12 oz. bags. 🙂

* Buttermilk Pancake Mix is $1.29 for a 32 oz. box.

* Holiday  Baking Spices! It does NOT list which ones they have, but, needless to say ~ NOW is the time to stock up. Each container is $1.69.

Caramel Apple Cheesecake Bars

Cheesecake + Apples + Oatmeal crumble + Caramel = yumminess.
Fall treats are fantastically delish!!!

* This recipe comes from my sis-in-law. I HOWEVER did not look at the recipe before shopping….which is against EVERY rule in the unwritten book of smartness. So I had to make my own crust (well….OK. I took the general recipe from a bar recipe from my grandma…..esshh. I cannot get away with anything!!) and my own apple pie filling. To follow her easier directions …..just……make these notes….

  1. Instead of my 1st 6 ingredients in the crust section, use 1 Betty Crocker Oatmeal Cookie Mix. 
  2. Instead of my Apple Pie Filling recipe, use 1-2 cans of Apple Pie Filling (I used about 3 c.)

* PLEASE note that these bars do get soggy sorta quickly, so be sure to make them no more than one day before you plan on serving them. (Tho we had NO problem eating them ALL up!)

* The recipe for Apple Pie Filling below will give you more than you need for this recipe….no worries, just eat it. Ha.

* I did not give you a measurement for cinnamon in the Apple Pie Filling, cause well, I have no idea how much I use…opps, sorry…a good good good shake for me, I like it cinnamony, but maybe you should start with a shake, taste and go from there ~ adding more if needed!

Caramel Apple Cheesecake Bars 

Crust: 
1 1/4 c. flour
1 1/4 c. quick oats
1 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. butter
Cream Cheese Filling : 
16 oz. softened cream cheese
1/2 c. sugar
2 TB. flour
1 tsp. vanilla
1 egg
Apple Pie Filling : 
7 apples, peeled, cored and cut up
3/4 c. sugar
3 TB. flour
good sprinkle of cinnamon
1 tsp. lemon juice
1/4 – 1/2 c. water
Caramel Drizzle, opt.

IF making your own pie filling, start with that so it has time to cool. Mix the apples, sugar, flour,  cinnamon, lemon juice and 1/4 c. of water. Simmer over low heat till apples are tender and sauce has thickened. I usually end up adding another 1/4 c. of water. Cool. (At least to warm.)

Combine the crust ingredients, cutting in the butter as you would for a pie crust. Take out 1 1/2 c. of the crumbs, set aside. This will be for the topping.  Press the remaining crumbs into a greased 9″ x 13″ pan. Bake @ 350° for 10 minutes.

Meanwhile, beat the softened cream cheese till smooth. Beat in the sugar, flour, vanilla and egg till smooth. Pour over crust.

Top with about 3 c. of apple pie filling. Sprinkle with remaining crumbs and bake for 35 – 40 more minutes.

Cool. Chill for at least 6 hours. Drizzle servings with Caramel Sauce IF you want to. Enjoy!!!

Thanks Mary for making these fabulous bars that made my husband say “hey, did you try these??? They are good. Real good.” ~ thanks for a stellar recipe!!

Date Nut Bread

I DO realize that this IS an “old-fashioned” baked good, but I am fine with that. I like it and it is good. My family enjoys it too.   Go ahead and call me “old-fashioned” ~ I will even wear those fun full dresses and aprons…but PLEASE don’t take away my washer and fridge/freezer!!
Date Nut Bread
1 cup chopped dates
1 cup hot water
1 tsp. baking soda
1/2 stick margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup chopped nuts  (I didn’t use)
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Mix all ingredients together. Bake in 3 greased tin cans for 50 minutes at 350°. (Note: these are the directions from way back when, when people baked in tin cans. Maybe you still do, I, myself NEVER have.  I baked mine in a 4″ x 8″ loaf pan for about 55 minutes. ALSO. I think the intent is for you to 1st soak the dates in the hot water for a few minutes and THEN add all the rest of the ingredients.)
Serve warmed with butter.
Recipe from Mom W.

Now. A Question. Speaking of “old-fashioned” ~ What modern convenience would you miss the most?? (Think about the “Little House, long skirts, sleeping under a handmade quilt, snuggling by the fire, make your own clothes” days… they really  did NOT have any of the “luxuries that we enjoy. What would you miss??)

Oh….I guess that was not a food/recipe related question. How about another? What is YOUR favorite fall food??!!!??

:0) Looking forward to hearing what you have to say!! SORRY no prize involved, this is just for the shear fun of things!!

Pumpkin Pie Spice & Caramel Sauce AND A Give Away!!

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(Note: Give-away closed.)

((If looking for a caramel sauce, try this one, I much prefer it to the one below.))

Some flavors of Fall, don’t have ’em? Make ’em!

I ran out of Pumpkin Pie Spice. I RAN OUT OF PUMPKIN PIE SPICE. Now, this might not be a big deal to you. I however LOVE the stuff. My favorite spice blend. Last year Aldi sold containers of it at a nice price, will they again? I do not know. Do I want to buy an expensive container of it? NO. I went back to my handy-dandy recipe file. Found a recipe I have used before from allrecipes. Tho this time I added cloves. It was great. I just filled my empty Pumpkin Pie Spice jar and now I have some!! Good to go.

* Try it out in Pumpkin Apple Streusel Muffins!

Pumpkin Pie Spice Blend 
4 TB. cinnamon
4 tsp. nutmeg
4 tsp. ginger
3 tsp. allspice
1 tsp. cloves

Mix together and put in a container, store in your spice cabinet. Use when Pumpkin Pie Spice in called for.  Enjoy. 

Recipe adapted from allrecipes

I made a bar a little while ago that called for Caramel Sauce. WELL. Did I have it you wonder? OF COURSE not. Thankful to have THIS wonderful Caramel Sauce that I usually use for ice cream……and guess what?!?!?! I had all the ingredients needed!!!  It worked great as a topping on the bars!

* This is great over ice cream, as an apple dip,  by the spoonful, or drizzled over apple crisp or cheesecake ~ it IS delish!!

Caramel Sauce 
6 TB. of BUTTER (not margarine!)
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
pinch of salt
1/2 TB. vanilla extract

Bring the butter, brown sugar, heavy whipping cream and salt to a boil in a medium sauce pan. Boil 3 minutes. Till it is thickened and a nice caramel color. Remember to stir always as sugar burns QUICKLY!

Take off the heat and add the vanilla. Stir, DO NOT taste….yet. ouch. Let cool to warm and serve, or put in fridge for another day. May warm up just a touch for easy drizzling or dipping. Enjoy. 

How about a GIVE-AWAY!!!!???

SO…..mostly because I like you guys, I like that you are Favorite Family Food readers, I like to make things, I like to give ~ well, and cause I want to DRAG comments out of you all!!! (heeheee) ~ I wanted to have a give-away! I have seen my friends at Kat’s Kitchen and Cooking Up a Sale   do this, I never thought I would BUT this post seemed like a GREAT time to do it! 

I have always been thankful for those who “comment”…..some of you do not like to comment, I  understand  BUT the comment section is not only fun for me, it can be helpful to those who read and wonder “Should I make this? Lets see what others have said!”   Let’s turn this comment section in to a “chat” section…..IF only I can change the word to “Let’s Chat!”  umm…. 

Here IS how you play. I am going to throw some ways out there for you to play. NOW you may do one or ALL of them. This means you can enter up to seven times (OR MORE IF you comment on MORE then one old post)!!! Just tell me in the comment section of THIS post WHAT you did~ examples ~  “I commented on _______” or ” I liked on Facebook” or ” I became a follower” etc…..  I really AM excited to see who is reading!!!

1. Become a  NEW “follower” of Favorite Family Foods ——> , you will see that option to the right of the page and up a bit.  

2. NEWLY  “Like” Favorite Family Foods on Facebook so you can receive the updates that way!!! 

3. Tell a friend about Favorite Family Foods and GET them to “like” it Or “follow” it……tricky!!

4. Comment on some thing you tried. Something that looks good to you. Something you MAKE all the time. Something you made and DID not like.  * “Comment” DOES NOT mean you need to get mushy, “oh so good” or “looks great” IT CAN also mean you say something like “I have been making this for years….” or “Made this , did NOT like  it” or “made this and changed this” etc. and on and on…….*   (You MAY comment on more than one thing….just add a separate comment on THIS page for EACH COMMENT you made on another page, gives you more opportunity to win!!!) MUST BE NEW COMMENTS NOT ONE YOU MADE A DAY OR WEEK AGO (thanks for those too though!!!)

5. Share a recipe that you think others may enjoy. Send it to favoritefamilyfoods@hotmail.com. I will try to make it, snap pictures and post it ~ giving you the credit or YOUR source the credit OR leaving it as “a friend shared this with me.” Your choice. 

6. Is the Aldi ad day HELPFUL to you???? Any hints to make it better? Should I nix it??? Add to it???

7. Any suggestions to make Favorite Family Foods better?? 

THE PRIZE you ask??? Well, that is winners choice!!! Either the above caramel sauce OR the above pumpkin pie spice, I will make it and give it to you. Contest ends at noon on Monday Oct. 22, thus giving you PLENTY of time to enter and tell someone else to enter!!!! (hint hint)  I will somehow randomly draw a name from all the comments on THIS page sometime on and announce the winner!     IF I know you I will get it to you, if I do NOT know you (fun too cause that means the blog is SPREADING!!!) Just send me your address (to favoritefamilyfoods@hotmail.com) and I will mail it to you ASAP!!!

Thanks for playing!!! Seriously!!! 🙂 Have fun! I will!

If this is a hit……I might just do it again SOMETIME!!!!