Cinnamon Cream Syrup

Cinnamon Cream Syrup

1/2 cup light Karo syrup
1/2 cup heavy cream
1/2 cup sugar
1 tsp. Vanilla
1/4 tsp. cinnamon

In a medium size saucepan, heat sugar, Karo, and cream over medium heat and while stirring constantly bring to a boil- takes about 5-7 minutes. Once the mixture comes to a rolling boil stir for 2 minutes, remove from heat and add vanilla and cinnamon.

Cinnamon Rolls

Mix:
2 Tbsp yeast
1/3 cup sugar
1 cup milk
1 cup warm water
1 cup whole wheat flour.

Let sit until creamy.
Mix in:
About 5 cups white flour
2 tsp salt
1/4 cup softened or melted butter
1 egg

Knead. Let rise 1 hour. Roll out, butter & sprinkle brown sugar and cinnamon (liberally).
Cut & let rise on greased pan.

Bake at 375 for 15 - 25 minutes

(From Karen Pedigo)

OATMEAL MUFFINS

OATMEAL MUFFINS

1 egg
1 cup flour
1 cup buttermilk*
1 tsp baking powder
1/2 cup brown sugar
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 tsp salt
1 cup oats

Pre-heat oven to 400° F. Grease or line muffin tins with cupcake liners.

Beat egg with fork. Stir in buttermilk, brown sugar and oil. Add oats and stir to combine.

Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and stir just until flour disappears. Batter should be lumpy. Do not over stir.

Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins

*Alternative for fresh buttermilk

1. 1/4 C dry buttermilk powder plus 1 C water

2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.

You can store cooled muffins in the freezer. At serving time, wrap each muffin in a paper towel and microwave on defrost or 30% power for 60 – 90 seconds.

Hoagie Rolls

1 1/2 tsp. (about 1/4 oz) active dry yeast
1 1/2 cups warm water, divided
2 tsp. sugar, divided
2 tbsp. olive or vegetable oil
2 tsp. kosher salt
2 cups bread flour
2 cups all-purpose flour
Directions

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.

Combine salt and flours in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more dough to make the dough soft.

On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

Line a baking sheet with parchment paper and set oven to 400 degrees.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Lemon Sauce

• 3/4 cup granulated sugar 
• 5 teaspoons cornstarch 
• Dash salt 
• 1 1/2 cups boiling water 
• 3 tablespoons fresh lemon juice 
• 1 tablespoon butter 

In a saucepan, combine the granulated sugar, cornstarch, and salt. Add boiling water and cook, stirring constantly, until mixture is thick and clear. Stir in lemon juice, and butter. Serve warm.

Makes 2 cups of lemon sauce.