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A Dash of Class: Sweet treats for any weather

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Food column by Nora Sweat

By Nora Sweat

Time just flies, doesn’t it? Here we are at the end of March and the beginning of spring is teasing us, but if the forecast is right, we might have snow today.

I have for you some great recipes this month. The first recipe was brought to our Cecilia Homemakers meeting and the person sent me the recipe, but I fail to remember who it was. It sure was delicious.

The other two recipes are bread maker machine recipes. Ours was stored downstairs like most people probably if you have one. They are kind of like the fondue pot. I posted the Caramel Pecan Rolls picture on Facebook and immediately had people requesting the recipe. Even as attractive as they were, I think we preferred the cinnamon rolls. The machine does the kneading for you, so I don’t know why you couldn’t make them without a bread oven. However, much kneading will be needed.

Cinnamon Cream Cheese Squares

2 packages of crescent rolls

2 8oz. pkgs. of cream cheese softened

1½ cups of sugar, divided

1 tsp. vanilla

¼ cup melted butter

1 tsp. cinnamon

Unroll 1 package of crescent roll dough, place in lightly greased 9” x 13” pan. Seal seams and perforations and set aside.

Beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough.

Unroll remaining package of dough and place over cream cheese mixture. Stretch to fit.

Brush melted butter evenly over the top. Sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 30 minutes. It might take a little longer. Cool and cut into squares.

 

Cinnamon Rolls

Dough:

1 c. water

2 T. margarine, softened

1 egg

3 1/3 cup bread flour

¼ cup sugar

1 tsp. salt

3 tsp. active dry yeast (regular or bread machine yeast)

Filling:

1/3 cup sugar

2 tsp. ground cinnamon

2 T. margarine, softened

Glaze:

1 cup confectioner’s sugar

½ tsp. clear vanilla

1-2 T. milk

Place dough ingredients in bread pan (or bowl) in order listed. Select sweet dough cycle. Grease a 9” x 9” square pan. Mix 1/3 cup sugar and cinnamon. Flatten dough with hands or rolling pin into an 18” x 9” rectangle on lightly floured surface. Spread with 2 tablespoons softened margarine and sprinkle with cinnamon sugar mixture. Roll up tightly beginning at 9” side. Pinch dough at edge to seal. Cut dough into 1” slices. Place in pan. Cover, let rise in warm place 1 to 1¼ hours or until double.

Bake rolls at 375 degrees or until golden brown. Remove from pan and drizzle glaze over warm rolls. Yield: 9 rolls

Nora’s Note:If you are not using a bread oven you can use these directions. However, you will knead the dough at least 10 minutes.

 

Caramel Pecan Rolls

Dough:

1 cup water

1 egg

2 T. margarine, softened

3¼ cup bread flour

¼ cup sugar

1 tsp. salt

2 tsp. cinnamon

3 tsp. active dry yeast or bread machine yeast

 

Topping:

1/3 cup margarine, melted

½ cup packed brown sugar

1 T. corn syrup

2/3 cup pecan halves

½ cup sugar

 

Place dough ingredients in bread pan in the order listed. Select sweet dough cycle. Grease a 13” x 9” x 2” rectangular pan. Mix 1/3 cup margarine, brown sugar, corn syrup and pecan halves. Spread mixture in pan.

Mix ½ cup sugar and the cinnamon. (If not using a bread oven, don’t forget to knead for about 10 minutes.) Flatten dough with hands or rolling pin into a 15” x 10” rectangle. Spread with 2 tablespoons margarine, sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15” side. Pinch edge of dough into roll to seal. Cut roll into 1” slices. Place in pan. Cover, let rise in warm place about 1 hour or until double.

Bake at 375 degrees for 22 to 24 minutes or until golden brown. Immediately invert pan onto hear proof serving plate or tray. Let pan remain a minutes so caramel can drizzle over rolls.
Delicious.

Source:  Sunbeam-Oster Household Products

Nora Sweat, author of  Mama and Me is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701