| Homemade Cinnamon Rolls |
| Ingredients: |
| 4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour 1 package quick-rising active dry yeast 1-1/4 cups/325 mL milk 1 tsp/5 mL Watkins Baking Vanilla 1/4 cup/60 mL sugar 1/4 cup/60 mL butter 1 tsp/5 mL salt 1 tsp/5 mL Watkins Purest Ground Cinnamon 2 eggs 6 tbsp/90 mL butter, softened 1/2 cup/125 mL brown sugar 4 tsp/20 mL Purest Ground Cinnamon 1 cup/250 mL powdered sugar 1 tsp/5 mL Watkins Baking Vanilla 4 to 5 tsp/20 to 25 mL milk |
| Cooking Instructions: |
| Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes. On lightly floured surface, roll half the dough into a 8-inch rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container. |
Category: Recipes
Recipe- Pasta with Roasted Garden Vegetables
Ingredients
3 bell peppers, red, yellow or green, quartered, seeded and cut into 1/2-inch/1-cm strips
2 red onions, cut into 1/2 inch/1-cm chunks2 yellow or zucchini squash, halved lengthwise and cut into 1/2-inch/1-cm slices
1 small eggplant, trimmed and cut into 1-inch/2.5-cm chunks
1/3 cup/80 ml Oil
1 tsp Watkins Garlic Powder
2 tsp/10 ml Watkins Italian Seasoning
1 tsp Parsley
1/2 tsp/2.5 ml Thyme
Salt to taste
To taste Watkins Black Pepper
12 ounces/340 g bow tie or penne pasta, cooked per packaged directions
2 tbsp/30 ml Parmesan cheese
Directions
Preheat oven to 400ºF/205ºC. Spread vegetables in a large roasting pan, add oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add seasonings.
Ladle out 1/2 cup/125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.
Makes 4 servings.