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tink77

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    Contest: Post a Recipe & Win a Black Friday T-Shirt [Winners Posted]

    in 2011

    Posted

    Rachel Ray’s Fudge Wreaths

    1 bag semi sweet chips

    1 cup butterscotch chips (or peanut butter or caramel chips)

    1 small can condensed milk (14 oz)

    1 tbls vanilla

     

    Melt this all in a pot and when done, throw in handfuls of raisins, peanuts and marshmallows (R.R. did walnuts and raisins) and mix. Scoop it into a cake pan with the condensed milk can in the center (wrapped in plastic wrap) to make it shaped like a wreath. Stick it in the fridge for about 1/2 hour or so and it's done.

     

     

    Homemade Cinnamon Rolls (aka Copycat Cinnabon Rolls)Ingredients:

    -1 cup warm milk

    -2 eggs, room temperature

    -1/3 cup margarine, melted

    -4 1/2 cups bread flour

    -1 tsp salt

    -1/2 cup white sugar

    -1 packet Active Dry Yeast

     

    For the filling:

    -1 cup brown sugar, packed

    -2 1/2 tbsp ground cinnamon

    -1/3 cup butter, softened

     

    For the frosting:

    -1 (8oz) package low-fat cream cheese

    -1/2 cup butter, softened

    -3 cups confectioners' sugar

    -1 tsp vanilla extract

    -1/4 tsp salt

    -2 tbsp milk (I added to get a slightly runnier consistency)

     

    Directions:

    1. Pour yeast into warm milk and allow to dissolve.

    2. Mix eggs, sugar, salt, and melted margarine in a large mixing bowl. Stir in milk/yeast.

    3. Add flour to the mixture and, using the dough hook on your mixer, mix until soft dough is formed. Continue kneading by mixer for 3-4 minutes (could probably also do this by hand).

    4. Place dough into a large bowl and allow to rise for 1 hour

    5. After rising, roll dough into a (approximate) 16 x 21 inch rectangle.

    6. In a small bowl, mix softened butter, cinnamon, and brown sugar. Drop chunks of the mixture onto the dough. Spread as evenly as you can with a knife or your hands.

    7. Roll up the dough into a long rope and cut into 12 even rolls.

    8. Place rolls into a lightly greased 9 x 13 in baking pan.

     

    **To bake immediately:

    Allow rolls to rise for approximately 30 minutes, until doubled in size. Bake at 375F for 20 minutes, until golden brown. Invert rolls onto serving platter to allow cinnamon sugar mixture to drip onto rolls. Beat together frosting ingredients and spread onto rolls before serving.

    **To freeze & bake later:

    Cover baking pan with plastic wrap and foil (or cover). When ready to bake, remove from freezer and allow to thaw in the fridge overnight. In the morning, place them on the counter while the oven is preheating. Bake at 375F for 20 minutes, until golden brown. Invert rolls onto serving platter to allow cinnamon sugar mixture to drip onto rolls. Beat together frosting ingredients and spread onto rolls before serving.

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