Butter Rolls




Ingredients

  • 1 pkg yeast
  • 1 tsp sugar
  • 1/4 C warm water
  • 1 C milk
  • 1/2 C butter
  • 1 tsp salt
  • 1/3 C sugar
  • 3 eggs
  • 4 1/2 C flour
  • 1/2 C butter melted for dipping


Instructions

  1. Preheat oven to 350
  2. In a small pan bring milk to a boil and add butter and salt. Turn off heat and allow butter to melt.
  3. Cool in refrigerator until it comes to room temperature.
  4. In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
  5. In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together.
  6. Add cooled milk and yeast to egg mixture.
  7. Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter.
  8. Cover batter with a towel and allow to rise until double.
  9. Grease counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle.
  10. Form dough into small, 1 inch size balls.
  11. Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls.
  12. Let rise until double.
  13. Bake at 350 for about 15 minutes or until golden brown



Source: Butter Rolls
Ingredients 1 pkg yeast 1 tsp sugar 1/4 C warm water 1 C milk 1/2 C butter 1 tsp salt 1/3 C sugar 3 eggs 4 1/2 C flour 1/2 ...

SWIRLED PUMPKIN CHEESECAKE BARS



Ingredients
Topping:

  • 8 oz softened Cream Cheese
  • 1 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 2 tbsp Flour
  • 2 tbsp Sugar

Base:

  • 2 sticks Butter
  • 2 1/2 cup Flour
  • 3 tsp Pumpkin Spice
  • 1 1/2 cup Brown Sugar
  • 1 Egg at room temperature
  • 1 tsp Vanilla Extract
  • 15 oz Pumpkin Puree

Instructions

Topping:

  1. In a medium to large bowl, beat cream cheese, vanilla and sour cream until blended.
  2. Add flour and sugar. Beat until smooth. Set aside.

Base:

  1. Preheat oven to 350.
  2. Line a 9x13" baking dish with parchment paper(leaving excess paper overhanging).
  3. In a medium bowl, whisk together flour and pumpkin spice.
  4. In another large bowl, beat butter until whipped.
  5. Beat in brown sugar until smooth.
  6. Beat in egg and vanilla.
  7. Gradually add and beat in flour mixture.
  8. Beat in pumpkin puree until combined.
  9. Spread batter in bottom of prepared pan, holding back about 1 cup of the batter.
  10. Top with the cream cheese topping and spread leaving about 1/2" border around edges.
  11. Gently spoon remaining batter on top and use a butter knife to swirl through the layers.
  12. Bake about 40-50 minuted or until a toothpick inserted in the center comes out pretty clean.
  13. Let cool, then lift out parchment and cut into bars.



Ingredients Topping: 8 oz softened Cream Cheese 1 cup Sour Cream 1 tsp Vanilla Extract 2 tbsp Flour 2 tbsp Sugar Base: 2 s...

Blueberry Cream Cheese Breakfast Braid



Ingredients

  • 1 (8 oz.) tube, crescent dough sheet
  • 4 oz. cream cheese
  • 1/4 c. granulated sugar, divided
  • 2 c. (1 pint) fresh or frozen blueberries
  • 1 Tbsp. corn starch
  • 1/4 c. sliced almonds
  • 2 Tbsp. turbinado or raw sugar

Glaze:

  • 1 c. powdered sugar
  • 3 Tbsp. cream cheese
  • 1-2 Tbsp. milk


Instructions


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
  3. On a bowl, cream together the 4 oz. of cream cheese and 2 Tbsp. of sugar. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
  4. Rinse and drain the blueberries. In a bowl, add the remaining 2 Tbsp of sugar, and the cornstarch, and mix together to coat the berries. Pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds.
  5. Gently fold over each end of the dough on to the berries, and fold in each strip of the dough, until all the berries and almonds are encased. Sprinkle the top of the dough with the turbinado or raw sugar granules. Bake at 375 for 15-18 minutes.
  6. While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.
  7. When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.



Source: Blueberry Cream Cheese Breakfast Braid
Ingredients 1 (8 oz.) tube, crescent dough sheet 4 oz. cream cheese 1/4 c. granulated sugar, divided 2 c. (1 pint) fresh or frozen...

STREUSEL PUMPKIN PIE



Ingredients
Crust

  • 1 store bought Pie Crust

Filling

  • 2 Eggs
  • 1/2 cup Sugar
  • 16 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Ginger
  • 1/8 tsp Cloves

Streusel

  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Uncooked Oats not instant
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 6 tbsp cold Butter cut into small pieces

Instructions

  1. Preheat oven to 425.
  2. Beat eggs until blended.
  3. In large bowl, Combine eggs, sugar, pumpkin, evaporated milk and spices.
  4. Beat until blended.
  5. Pour filling into pie crust.
  6. Bake 15 minutes.
  7. Remove pie from oven and cover edge of crust with a pie crust ring or aluminum foil.
  8. Reduce temperature to 350 and continue to bake for 10 minutes.
  9. Combine dry streusel ingredients in a large bowl and whisk together.
  10. Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
  11. Crumble so pieces are no larger than pea sized.
  12. Sprinkle streusel over pie. Bake about 20-25 minutes longer, until streusel is nicely browned and toothpick inserted in center comes out clean.
  13. Cool for a least 1 hour.



Ingredients Crust 1 store bought Pie Crust Filling 2 Eggs 1/2 cup Sugar 16 oz Pumpkin Puree 12 oz Evaporated Milk 1 tsp Ci...

Caramel Apple Cookies



Ingredients

  • 2 sticks Butter, softened
  • 1 cup Sugar
  • ½ tsp Salt
  • 1 box (10 packets) Spiced Apple Cider Instant Drink Mix
  • 2 Eggs
  • 1 tsp Vanilla
  • ½ tsp Cinnamon
  • 3 cups Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • Caramel candies

Instructions

  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper.
  3. Cream together butter, sugar, salt and all 10 packets of apple cider mix. Mix until batter becomes whipped or kind of “fluffy.”
  4. Beat in eggs, cinnamon and vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and baking powder.
  6. Add flour mixture to batter in small batches and mix together until combined.
  7. Scoop out about 2 tablespoons of dough and form into a ball. Place on parchment paper lined pan and flatten.
  8. Place caramel into the center. Seal the dough around the caramel square.
  9. Place dough balls 2-3 inches apart on baking pan.
  10. Bake 12-14 minutes or until lightly brown around the edges.
  11. Gently slide the parchment paper with cookies off the hot pan onto the counter or a silicone baking mat. Cool and allow to slightly firm up, but still remain warm. After cooling a few minutes, flip cookies over to finish cooling upside down on the parchment paper.
  12. Best served slightly warm. If serving after completely cooled, reheat in the microwave about 10 seconds.

Nutrition Information
Serving size: 1 cookie Calories: 178 Fat: 6g Carbohydrates: 30g Sugar: 16g Sodium: 201mg Protein: 2g



Source: Caramel Apple Cookies
Ingredients 2 sticks Butter, softened 1 cup Sugar ½ tsp Salt 1 box (10 packets) Spiced Apple Cider Instant Drink Mix 2 Eggs 1 ts...

The Motherlode Layered Cookie Bars!



Ingredients
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
the recipe below makes double what you'll need for the bars, use half for recipe, extra for cookies

  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
  • 2 tsps. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups chocolate chips

In a large bowl cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
In another bowl combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie

  • 1 Cup creamy peanut butter
  • 1/2 Cup granulated sugar
  • 1 egg

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.
Layer 4:  Chocolate Chip Cookie
the recipe below makes double what you'll need for the bars, use half for the recipe, extra for cookies

  • 2 sticks softened butter
  • 3/4 Cup granulated sugar
  • 3/4 Cup brown sugar
  • 2 eggs
  • 1 Tablespoon pure vanilla
  • 2 1/2 Cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag chocolate chips

Instructions

1. Preheat oven to 350 degrees F.  For Sugar Cookie Dough Layer:  Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.

2. For Double Chocolate Cookie Dough Layer:  In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
For Peanut Butter Cookie Dough Layer:  Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

4. For Chocolate Chip Cookie Dough Layer:  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.  I covered pan with foil during the last 15 minutes of baking.

5. Let cookies cool completely.  Lift out of pan with edges of foil.  I cut off 1/2 inch edges and just used softer centers, but do as you wish.  Edges are crispier.  Drizzle top with 1/2 Cup melted chocolate chips if desired.



Source: The Motherlode Layered Cookie Bars!
Ingredients Layer 1: Sugar Cookie 1 Roll of Pillsbury Sugar Cookie Dough Preheat oven to 350 degrees F.  Press sugar cookie dough int...

SALTED CARAMEL CHOCOLATE CHIP COOKIES



INGREDIENTS
Cookies

  • 1 cup Flour
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/2 cup Butter
  • 1 Egg
  • 1/2 cup Chocolate chips
  • 3 tbsp Vital Proteins Collagen Peptides
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder

Filling

  • 1/3 cup Cashews chopped
  • 12 Caramel candies


INSTRUCTIONS

  1. In a mixing bowl cream together butter, brown sugar and granulated sugar.
  2. Add the egg and vanilla extract and mix thoroughly.
  3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda and collagen peptides.
  4. Dump the dry mixture into the wet mixture and mix until just combined.
  5. Stir in the chocolate chips.
  6. Cover the mixing bowl and refrigerate for 30 minutes so that the dough is easier to handle.
  7. Scoop out a small portion of the cookie dough and roll it into a ball and then flatten it on the palm of your hands. Place a small caramel candy and some cashews in the center. Then, roll the dough into a ball and place it on a cookie tray lined with parchment paper. By the way, it really helps to wear disposable plastic gloves in this step since it prevents the dough from getting warm and sticking to your hands.
  8. Place this tray in the freezer for 5-10 minutes. Do not skip this step or else your cookies will spread while baking.
  9. Then, remove the trays from the freezer and bake at 350 degrees for about 10-12 minutes or until the cookies are golden brown and firm along the edges.
  10. Let these cookies cool down to room temperature before digging in!



INGREDIENTS Cookies 1 cup Flour 1/3 cup Brown sugar 1/3 cup Granulated sugar 1/2 cup Butter 1 Egg 1/2 cup Chocolate chips 3 tb...
 

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