''BONNIE'S EASY BIG-BATCH CINNAMON ROLLS''
I Made My Friend Bonnie's Recipe...''Bonnie's Easy Big-Batch Cinnamon Rolls''. Boy are they good. Everyone is always asking for the recipe.
Provided by Straws Kitchen(*o *)
Categories Sweet Breads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine cake mix, yeast, 1 cup of flour, and salt in a large bowl. Stir in water, eggs, and oil. Beat 2 minutes on medium speed of electric mixer. Gradually add enough remaining flour to make a soft dough.
- 2. Turn dough out on a well floured surface. Knead until smooth and elastic, {About 5 minutes}. Cover dough and let rest 10 minutes.
- 3. Divide dough in half and roll each half into a 15 x 14 rectangle and spread each half with 2 sticks of margarine and half of the cinnamon and sugar mixture (or to taste).
- 4. Roll up each rectangle jellyroll fashion, starting at long side, moisten edges with water and pinch to seal. Cut each roll into 1 inch slices. Place slices cut side down on two greased 13x9x2 inch pans.
- 5. Cover and let rise in a warm place, free from drafts, about 45 min. Rolls will not double in bulk. Bake at 350 degrees for 30 min.
- 6. Combine powdered sugar, milk and vanilla, stirring well. Drizzle over warm rolls. Yield about 30 large rolls. Enjoy!!!
- 7. THE CAKE MIX: You can use either a white or yellow cake mix. REMEMBER: Don't use a cake mix that has pudding in.
BONNIE'S FRENCH BREAD
Who doesn't like delicious, crunchy bread with soups and pastas? Now you can make your own French Bread with this easy-to-make recipe. The bread is a beautiful golden brown with a light texture to the center. Marvelous with Bonnie's Blue Ribbon butter. Enjoy!
Provided by BonniE !
Categories Other Breads
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. COOK'S TIP: If your mixing bowl is cold, rinse it out with hot water and dry it before using so it won't cool off your ingredients.
- 2. COMBINE INGREDIENTS: In the mixing bowl, add the water, make sure it is at least 120 degrees. (use a thermometer) Add the sugar, the yeast and whisk until well blended. Let set about 5 minutes. Then add the melted butter, 3 cups of the flour, and the salt and mix. (I use a Kitchen Aid Mixer, but it can be done by hand.) Add just enough flour from the remaining 3 cups until the dough cleans the bowl. Knead with dough hook for 8 minutes.
- 3. LET THE BREAD RISE: Let the dough rest on the counter covered for 15 minutes. Then shape into two long loaves. Place on a greased cookie sheet and place in a warm place to rise for about 30 to 40 minutes. I place mine in the oven with the light on.
- 4. BAKE THE BREAD: Bake in a 350 degree oven for 40 to 50 minutes until light golden brown. Time will depend on your oven and altitude. When the loaves are done, remove from oven to a wire rack to cool. Butter the tops with butter to keep them soft. Enjoy!
BONNIE'S CINNAMON ROLLS
Who doesn't love gooey cinnamon rolls dripping with real butter? Made with Bonnie's Basic Bread Recipe (this site) Enjoy! The photo is my own. Recipe adapted from Family Cookbook.
Provided by BonniE !
Categories Sweet Breads
Time 2h
Number Of Ingredients 11
Steps:
- 1. Use Bonnie's Basic Bread recipe for the dough. After the dough has completed the first rise, punch the dough down and roll it out on a lightly floured surface. Roll into a rectangle 15 X 9. Brush the dough with the melted butter. Mix sugar and cinnamon in a shaker and sprinkle evenly over the dough. Use as much or as little as you like. I use about half the mixture. Add raisins or pecans if desired.
- 2. Now roll it starting on the long side and roll tightly and pinch the seam together to seal. Cut into 14 to 16 rolls.
- 3. Place in a butter greased glass Pyrex oblong dish, sprinkle it with sugar.
- 4. Place the cinnamon roll slices in the pan almost touching. Let rise about 45 minutes to 1 hour. Bake for 30 minutes in a 375 degree oven until golden brown. Let cool five minutes and then mix the glaze and pour over rolls.
- 5. To make the glaze combine the butter, powdered sugar and vanilla in a small mixing bowl. Add the hot water, one tablespoon at a time until smooth and can be drizzled. Spread over rolls, wait 5 minutes and pour a little melted butter on top of the rolls. Simply decadent! Enjoy!
BANANA BREAD BROWNIES
Caught this on facebook and submitted here for safekeeping. Prep time and number of servings are estimations.
Provided by Kosher Kook 2
Categories Dessert
Time 40m
Yield 15 15 brownies, 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
- Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
- Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
BONNIE'S BEST BANANA BREAD - BONNIE STERN
When I was little, I had an "Aunt" that used to visit, and would always make an incredible banana bread. It was my job to lick the bowl :). I was much to young to ever think about asking for the recipe. So now, many, many years later, I'm still looking for that illusive recipe.....until now. I think I found it this morning. I can only tell you that after licking the bowl......I felt like a little girl again. This bread is so very light and flavourful. Not surprising really.....it's from Bonnie Stern. I don't think I've ever been disappointed in any recipe of hers. Hope you enjoy this as much as I am.....right now.
Provided by Diana 2
Categories Quick Breads
Time 1h10m
Yield 1 large loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- In a small bowl combine bananas with buttermilk and baking soda.
- In a medium sized bowl beat butter with brown sugar until light. Beat in egg and vanilla.
- In yet another bowl combine flour with baking powder and salt.
- Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour.
- Transfer to a 6 cup/1.5L loaf pan lined with parchment paper.
- Bake for 50 to 60 minutes.
Nutrition Facts : Calories 259.6, Fat 10, SaturatedFat 6.1, Cholesterol 46, Sodium 314.7, Carbohydrate 39.9, Fiber 0.9, Sugar 23.7, Protein 3.2
BONNIE'S GLUTEN-FREE FRENCH BREAD
I was amazed at how really good this bread is! This was my first attempt at baking gluten-free bread, and it was so easy that I have to say that as a bread baker, I feel very encouraged because this recipe has opened a whole new world of gluten-free baking for me. I do hope you will also embrace this opportunity to start baking...
Provided by BonniE !
Categories Breads
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. TO START: Assemble all ingredients before you make the recipe. Prepare two bread pans or one large bread pan, grease generously. If you are making French bread, spray a French bread pan (with 2 forms) with gluten-free, non-stick cooking spray or brush with more olive oil and sprinkle a teaspoon of cornmeal onto the bottom of each pan. You will need to put it on a cookie sheet or have corn meal everywhere.
- 2. MIX THE YEAST: Combine the yeast, sugar and warm water in a large mixing bowl, and whisk to dissolve the sugar. Let sit for 5 -6 minutes (10 if the yeast has been in the fridge) or until it is foamy and doubled in size. Mine was cold from the fridge, so it took about 15 minutes to double in size.
- 3. MIX THE GUM AND OIL: In a small bowl stir the xanthan gum with the olive oil until the xanthan gum is dissolved. Set aside. (Mixing the xanthan gum and olive oil together before adding to the batter makes it work better)
- 4. MIX EGGS AND VINEGAR: Beat the egg whites of two eggs in a small bowl until frothy, but not peaks. (beating the egg whites gives it its sponge texture) Slightly beat the other eggs and the yolks in another small dish, add the vinegar. Set both aside.
- 5. MIX THE FLOURS: (Don't mess with these flours because this recipe really works) Combine the flours, tapioca starch (or gluten-free flour blend) and salt in the bowl of a mixer fitted with a whisk attachment (or just the regular beaters - don't use a dough hook) and mix to combine.
- 6. ADD INGREDIENTS: Add in the yeast mixture, xanthan gum mixture, and the frothy egg whites and beaten eggs and vinegar mixture. Turn the mixer to low to incorporate the ingredients (so it doesn't fly all over the kitchen), then to high and mix for 3 minutes on a timer. Do not add any more flour! Do not beat any longer! This will be a very stiff batter type dough.
- 7. PLACE IN PAN: Spoon the batter into greased bread pans, or the forms and shape into an oval with a spatula. If you are making French loaves, using a razor blade or sharp knife cut 3 or 4 diagonal slashes on top of each French loaf.
- 8. LET IT RISE: Cover the loaves with a clean kitchen towel and set in a warm, draft-free place to rise. Let rise for 30 minutes or until the loaves have doubled in size.
- 9. This is how it looks 30 minutes later. We are ready to bake it!
- 10. BAKE IT: Place a baking pan on the floor of your oven (or on the bottom shelf) and fill it with about an inch of really hot water. This keeps it humid and makes the inside of the bread moist and the crust crusty. Position the rack you are baking the French bread on in the middle of the oven, or if making sandwich bread, put the bread pans side by side on the rack. Turn the oven on and preheat to 400 degrees. Brush the top of the loaves with the melted butter and bake for 40 - 45 minutes or until the loaves are golden brown and sound hollow when tapped. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. The bread pulls away from the sides of the pan.
- 11. OTHER OPTIONS: A gluten-free recipe that makes 2 loaves of French Bread or 24 Crusty Rolls or 2 small loaves of sandwich bread or one extra large loaf. If you are making the extra large loaf of sandwich bread, do increase the time 10 to 15 minutes more. You can make crusty rolls by scooping the dough into 2 standard sized muffin tins, letting them rise 30 minutes and baking for about 20 minutes.
- 12. Here is how it looks! Enjoy!
BONNIE'S BEST MEATLOAF
I never met Bonnie but I've been making her meatloaf for years! Serve with her glaze on top - or your favourite tomato or mushroom sauce. Add some garlic mashed potatoes & a green vegetable for a great weeknight family dinner. Leftovers (if there are any) make a good sandwich.
Provided by CountryLady
Categories Onions
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a medium skillet.
- Cook onions& garlic until tender; reserve.
- Combine eggs with milk& bread crumbs.
- Add onion mixture& remaining ingredients and mix well.
- Press into a 9" x 5" loaf pan& cover with foil.
- Bake in a preheated 375F oven for an hour.
- Combine glaze ingredients in a small bowl.
- Drain off any fat from meatloaf& brush glaze on top.
- Bake for an additional 30 minutes, uncovered.
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