Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Snickerdoodle Bread

Snickerdoodle Bread

found here

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

** I left out the cinnamon chips because I couldn't find them and it was still really good!

"Berry Best" Muffins

Recipe from Cooking with Chopin, Living with Elmo

Makes 12 muffins

Streusel Topping:

1/2 cup brown sugar, firmly packed

1/3 cup flour

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1/2 cup pecans or walnuts, chopped (I LEFT OUT)

2 TBSP butter, softened

Muffins:

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1 tsp cinnamon

1/4 tsp salt

1/2 cup milk

1/2 cup butter, melted and cooled slightly

1 large egg

1 cup berries (thawed frozen blueberries, raspberries, blackberries or a combo all all 3 would work good) -(I LEFT OUT)

Preheat oven to 350 degrees

For Streusel Topping: mix brown sugar, flour and lemon zest together in a bowl. Stir in nuts and butter. Mix together until butter is evenly distributed and mixture is crumbly. Set aside.

For Muffins: combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. Make an indention in the center. Add milk, butter and egg to the indention and mix until smooth. Fold in the berries.

Spoon into 12 greased or paper-lined muffin cups, filling each only 2/3 full. Top with 1 TBSP of struesel topping. Do not overfill the muffin cups or topping will run over into pan. Bake on middle rack in oven for 20-25 minutes (20 MIN WAS PERFECT FOR ME), until toothpick inserted in center comes out clean. Place on a rack and cool for 5 minutes, then remove muffins from tin and serve warm.

Note: These were delish! I even left out the berries so my kids didn't freak out. I'm not sure if I did something wrong with the streusel topping, because it wasn't really crumbly like it should have been but more like a carmely, crusty, goodness on top. It was YUMMY!

French Peasant Bread

Dissolve till frothy:

2 cups luke warm water
1 tsp dry yeast
1 tbsp sugar
2 tsp. salt

Stir & add:
4 cup flour

Grease cookie sheet, cover with corn meal. After stirred completely with flour, let rise (till doubled in size) 1/2-1 hour. Split in 2 clumps. let rise 45 min; bake at 475 degrees brush tops of loaves with butter, bake 10 min. reduce temp to 375 bake 20 minutes.

Brush with butter when comes out.

Blender Pancakes

1 cup milk
3/4 cup-1 cup wheat

blend 4-5 minutes

add 2 eggs
1/4 cup oil
2 Tbsp honey or sugar
1/2 tsp salt
1 tbsp baking powder

Blend and cook

Cloud Biscuits

2 cups flour
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

450 degrees ungreased 10-12 min

Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbsp sugar
1/2 cup shortening
1 egg
1/2 cup milk

450 degrees for 12-15 minutes

Honey Whole Wheat Bread

makes 1 loaf

1/4 tsp sugar
1/3 cup water (warm)
1 1/2 tsp. yeast

Mix in cup with fork

1 cup water
1 1/2 tsp salt
2 cups whole wheat flour (sifted)
2 T oil
2 T honey

Mix with wire whisk kitchenaid tool

Add yeast and mix- change to dough hook, add 3/4 - 1 1/2 cup more flour.

Knead for 10 min.
Put in well greased pan
Let Rise 1 hour.
bake 20-30 min @ 350 degrees
butter tops and remove from pan

Breakfast Cake

1 cup sour milk (I use regular)
1 tsp vinegar
1 egg
1/2 tsp soda
1/4 cup margarine
3/4 cup sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp salt

Mix all ingrediants together and pour into greased 9x9 pan

Mix 1/4 cup sugar, 1/4 cup melted butter, 1/2 tsp. cinnamon and pour over cake.

Bake 25 minutes @ 350 degrees

Glazed Cinnamon -Raisen Biscuits

(from my mom)

Heat oven to 450 degrees

2 1/2 cups bisquick baking mix
1/2 cup raisens
2/3 cup milk
2 TBSP granulated sugar
1 tsp. ground cinnamon
Vanilla glaze (below)

Mix all ingrediants except vanilla glaze until dough forms. Beat 20 trokes. Turn onto cloth covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times.

Roll 1/2" thick, cut with 2 1/2 " cutter

Bake on greased cookie sheet until golden brown, 8-10 minutes Spread with vanilla glaze while warm.

Vanilla Glaze:
2/3 cup powdered sugar, 1 TBSP warm water, 1/4 tsp vanilla until smooth

Pizza Dough

This makes a 1lb. thin crust pizza dough in my bread maker

3/4 cup warm water
1 TBSP olive oil
2 1/4 cup all purpose flour
1 tsp. salt
1 tsp. sugar
1 tsp. dry yeast

Add in order given

"Dough only" feature.

Overnight Cinnamon Rolls

Dough
1 T active dry yeast
1/2 C warm water (105 deg F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you're going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.


Let cool in the pan for 15 minutes.

Then spread the glaze over them and serve. That picture is not mine but mine looked that good!

Strawberry Banana Muffins

(my version of this muffin from The Food Network)

Ingredients

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

CAKE MIX DINNER ROLLS

1 pkg. active dry yeast
1 1/2 cups warm water
3 1/4 cups flour
1 (9 oz) Jiffy cake mix, white or yellow
1/4 cup melted margarine
2 eggs whites, beaten

Dissolve yeast in warm water and let stand until creamy (about 10 minutes). Stir in cake mix and flour and mix until smooth. Knead dough on flour covered counter until not sticky. Turn into oiled bowl and turn to coat. Cover with a damp towel and let rise until doubled (about 1 hour). Deflate and turn onto floured surface. Divide into 2 and let rest 5 minutes before rolling out into 12 inch circles. Using pizza cutter, slice into 10 portions per 12 inch circle. Brush with butter and roll up into crescent shapes. Place on greased baking sheets and brush with butter and beaten egg whites. Cover and let rise 25 minutes, or until doubled. Bake at 350 for 12-15 minutes or until golden brown. Brush with melted butter.

**These were so easy, and it made about 2 dozen rolls and we ate them within 2 days of baking them!

Apple Muffins

Ingredients

• Cooking spray
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Waffles

Ingredients
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar
Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

Pancake Mix In A Jar

2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt

Include a decorative tag with these instructions:Combine contents of jar with:
2 eggs
1/2 cup vegetable oil
2 cups milk
Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.

Apple Muffin Mix

in a Jar:

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

Combine and store in an airtight container. Attach the following recipe to the jar:Apple

Muffins:Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil

Heat oven to 400 degrees F.

Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

**Good- but a little heavy and needed more milk.

Perfect Breakfast Muffins

from mrbreakfast.com
(12 servings)


4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.

Whisk the first four ingredients together with an electric mixer.

Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.

Add and mix in with a spatula the fruit and nuts.

Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.


Delicious and hearty!

people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes

Apple Streusel Cake

For the Streusel
1 cup light brown sugar
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted

For the cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice

For the glaze
1/2 cup confectioners' sugar
2 1/2 tsp orange juice

Making the streusel:
Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare stresuel, in a medium bowl combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter

Making the cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.

Set mixer to low; alternatly beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.

Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.

Bake for 15 mintues. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.

Making the glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; inver so streusel is on top. Drizzle glaze over cake; Serve.

Variations:
Muffins:
Alternate layers of batter and streusel mixture in a greased muffin tim, finishing with a sprinkling of streusel mixture. Shorten the baking time.

Skillet Apple Cake:
A cast-iron skillet can be used to bake the cake. Watch closely while baking as cas-iron absorbs and retains heat more efficently.

**Substitute chopped pears for the apples. Or, for a double treat, try a combination of the 2.