Wednesday, April 9, 2014

Vanilla Smoothies

So, I wanted to serve some kind of vanilla milkshake with my orange rolls - the only problem was that you don't serve milkshakes for breakfast. So I decided by omitting ice cream, I could create a smoothie - perfect for breakfast. I have never seen a recipe before for a vanilla smoothie so I decided to invent my own. Here is the recipe I came up with and they were sure heavenly. This made about 5 servings.

Vanilla Smoothies

  • 1 cup heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup ice
  • 1 banana
  • 1 cup vanilla almond milk
  • 2 cups vanilla yogurt
  • 1/2 cup fat free milk

 In a blender add cream, sugar and vanilla. Blend for about 30 seconds until it turns to whipped cream. add ice. Blend another 15-30 seconds. Add remaining ingredients and blend until smooth. Place in freezer for about 30 minutes before serving to get a frosty, thick smoothie.Enjoy!

Texas Orange Rolls

Oh boy are these to die for! I love orange rolls and I have never in my life attempted to make them not even cinnamon rolls. Can you believe it? I finally gained my confidence and gave it a try and it was a success!

I found a great recipe but I changed the name to "Texas Orange Rolls" because of their size. These are so delicious and big and moist. I served them with bacon and vanilla smoothies for breakfast during General Conference. I will now forever crave these. I did tweak the frosting a bit and I think it would be yummy to try these with buttermilk replacing the milk in the dough.

Texas Orange Rolls

  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm milk
  • 1/2 cup warm water
  • 1 egg, beaten
  • 1/2 cup orange juice
  • 1/2 cup butter, melted
  • 1/4 cup instant vanilla pudding mix
  • 1 tablespoon orange extract
  • 5 cups bread flour, or more if needed
  • 1 teaspoon salt 
  • 1/2 cup butter, softened
  • 2 tablespoons grated orange zest
  • 1 teaspoon orange extract
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons orange extract
  • 2 tablespoons orange juice, or more as needed
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet.
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove the plastic wrap from the rolls, cover with a towel and allow them to rise in a warm place for 30 minutes. (Tip: I set my oven to the lowest temperature it will go and then once it reaches that temperature I turn it off and place the rolls in there to rise.)

Bake in the preheated oven until golden brown, 25 to 30 minutes (I prefer to bake mine for 20 minutes, so they are more moist.The longer they cook the drier they can become). Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in orange juice, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls. Enjoy!

Wednesday, April 2, 2014

Cheesy Cheddar Twists

I got this idea from the Pizza Factory. I hate to say it but I have no special recipe for this. I just followed the Cheddar Breadsticks recipe in my Cuisine Art bread maker cookbook. When the dough was finished, I separated it into balls and rolled the balls out into snakes. You can also cut flat strips as in the directions below. From there I wrapped them around chopsticks and baked them.

The paprika is what turns the dough orange (I used smoked paprika).They taste so good and are fun to eat!

Cheesy Cheddar Twists
  • ¾ cup water, room temperature
  • 1/3 cup extra virgin olive oil
  • 1-1/2 teaspoons salt
  • ½ teaspoon granulated sugar
  • 3 cups bread flour
  • 1 cup shredded sharp Cheddar
  • 1 teaspoon paprika
  • 2-1/4 teaspoon yeast, active dry, instant or bread machine

Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure the bread pan in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.

Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½- inch wide. Twist each strip around chopstick. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.