Rhodes Orange Rolls Supreme

 This is basically the same recipe as the Rhodes Cinnamon rolls Supreme, but you use their orange rolls.  The frosting is different to compliment the orange flavor.

Rhodes Orange Rolls Supreme

1 package (12 rolls) Rhodes Orange Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

grated rind from an orange

pinch salt

Juice from 1/2 orange

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let rise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter and brown sugar.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

Rhodes Cinnamon Rolls Supreme

 

Rhodes Cinnamon Rolls with Cream

1 package (12 rolls) Rhodes Cinnamon Rolls

1 cup heavy whipping cream

6 T. melted butter

1/2 cup brown sugar

1 tsp. cinnamon

Frosting

2 packets of frosting that come with the rolls

2 oz. cream cheese, soft 

2 t. melted butter

1 tsp. vanilla

pinch salt

milk, if needed

Spray a 13 x 9 pan.  Arrange the frozen rolls in the pan.  Cover the rolls with plastic wrap that has been sprayed.

Let raise until doubled.

Preheat oven to 350.

When risen, pour the cream over the rolls and let rest for about five minutes.  

Mix together the butter, brown sugar and cinnamon.  Pour over the cream evenly.

Bake for 21-28 minutes until golden brown.

Mix together the frosting ingredients and spread over the rolls after they cool for about 5 minutes.

We first tasted these when our YW did them for a camp fundraiser.  They had them available to pick up the Friday night before April general conference.  It was a great success.

These are the ones I made for October general conference.  They were so good.

Cinnamon Roll Crescents

 Delicious, easy cinnamon rolls in a jiffy.

Cinnamon Roll Crescents

1 8 oz can crescent rolls

1/4 cup brown sugar, packed

1 Tablespoon cinnamon

1/2 cup powdered sugar

2-3 Tablespoons heavy cream

1/2 teaspoon vanilla

Preheat the oven to 375.  Unroll the dough on a large ungreased baking sheet.  Separate into triangles.

In a small bowl, mix the brown sugar with the cinnamon.  Spread the mixture on top of the trangles.  Put some of the mixture on each triangle, dividing evenly.  Roll up and put the rolls about 2 " apart on the baking sheet.  Bake 9-12 minutes, until lightly golden brown.  

Mix the powdered sugar, cream and vanilla together to make a glaze.  Drizzle over the warm rolls.

Garlic Cheese Toast

 This toast is SO good!  It is delicious with pasta or just on it's own.  The air fryer makes it so crisp and delicious!

Garlic Cheese Toast

4 Tablespoons butter, melted

2 Tablespoons grated Parmesan

1/2 tsp. garlic powder

1 tsp oregano

1 cup shredded Mozzarella

6 slices Provolone cheese

6 slices Texas toast

Lightly toast the bread (optional.)  Melt the butter and add the seasonings.  Mix well

Arrange the bread on your air fryer tray (or a baking sheet if using the oven.)  Spread the mixture over each piece of bread.  Sprinkle with the Mozzarella cheese and a slice of Provolone.

Bake in the air fryer at 350 for 5 minutes or in the oven for 6-7 minutes.  So delicious!

Boston Brown Bread

My roommate used to make this delicious bread.  It is dense and moist and yummy.

 Boston Brown Bread

2 1/2 cups wheat flour

2 cups buttermilk

1/2 cup flour

1 cup raisins

1/2 cup sugar

1/2 cup molasses

2 1/2 teaspoons baking soda

1 egg

1 teaspoon baking powder

1 teaspoon salt

1 cup boiling water

Butter for serving.

Preheat oven to 350.  Spray 4-5 15 oz. cans or 1 loaf pan

Place raisins in a bowl and pour boiling water over.  Let sit for 10 minutes.

Combine the flours, sugar, baking powder and salt in a large bowl.  Beat in the egg.

In another bowl, whisk the baking soda into the buttermilk, then stir in the molasses.

Fold the wet mixture into the dry, mixing just until incorporated, then fold in the plumped raisins.

Pour batter into prepared pan and tap to remove air.

Bake for about 50 minutes.  Serve with butter or cream cheese spread.

Mystery Rolls

 I got this recipe from Ree Drummond- the Pioneer Woman.  She said her mother made these often.  They were easy and yummy.

Mystery Rolls 

1 can flaky biscuits 

4 ounces crumbled blue cheese or gorganzola cheese

1 stick butter

 Preheat oven to 350

Cut biscuits into fourths. Melt butter and cheese on a pan. Roll biscuit pieces in cheese and butter.

Bake until rolls are done.  8-12 minutes.

As the rolls bake, occasionally brush the rolls with the butter/cheese.

Cranberry White Chocolate Bread

 Our cute next door neighbors bring us baked goods frequently.  The last she brought was this delicious Cranberry White Chocolate Chip Bread.  They brought it warm while Michelle and Brian were visiting, and it was devoured within minutes. I begged the recipe and was surprised how easy it is.  Like my neighbor said, "It's almost a crime how easy it is." I have made it several times.  You can easily double the recipe.  Eat one/ Share one.  You can alter this same basic recipe to make all kinds of breads.  See the suggestions below.  

You have to try this.  You will be glad.

Cranberry White Chocolate Chip Bread

3 cups flour

1 tsp. salt

1/2 tsp yeast

2 cups room temperature water- start with 1 1/2 cups and add more as needed.

Mix the flour, salt and yeast until combined in a large bowl. Add 1/2 cup of dried cranberries and  1 cup of white chocolate chips.  Add the water until it isn't dry, but not too wet.  Cover with saran wrap and let it sit for 6 to 24 hours. (That's a big window.  It rises slowly, so I think any time in there works.  I usually rise it overnight.)

 Then stir the risen bread once to release the air.  Grease a bread pan with oil.  Place the dough in the pan and let rise for an hour covered with a dish towel.  Bake at 400 for 30 minutes (put another bread pan on top or a dish).  After 30 minutes , take the covering off and bake another 10 minutes.  

Other options:

- Use 1 cup of wheat flour in place of 1 cup of the white flour

Instead of the cranberries and white chocolate chips, try adding:

-1/2 cup of shredded cheese and 1 diced jalapeno for Jalapeno Bread.

- 1/4 cup chopped almonds, 1/4 cup sunflower seeds, and 1/4 cup flax seeds for nutty bread

-1/2 cup raisins and 2 tsps. cinnamon for cinnamon raisin bread

German Pancakes

 When our children were young, I made this frequently.  Now they are making it for their families.  Everyone loves German Pancakes.

German Pancakes

6 eggs

1 cup flour

1/2 tsp. salt

1 cup milk

Put 1/2 cube of butter in a 9x13 pan.  Preheat oven to 450.  While preheating, put the pan with the butter in the oven until the butter has melted.  Beat all ingredients together in a bowl and pour over the melted butter.  Bake 20 minutes in the preheated oven.  Cut and serve with syrup or blended  frozen strawberries (sweeten with sugar or applesauce,) warmed.  Or you can make this delicious fruit topping:

Fruit topping

1 10 oz package frozen strawberries or raspberries

1 can pineapple, drained

1 banana, sliced

Brown sugar

Sour cream

Mix the fruits together and put on the pancake.  Sprinkle with brown sugar and a dollop of sour cream.

Two.  Ready for a family of 8.  The kids love to see how this puffs up in the oven.

Banana Bread

 I was staying with Kristen's kids and had overripe bananas to use.  I didn't have all the ingredients to make my usual banana bread, so googled recipes that used what I did have.  This bread was moist and delicious.

Banana Bread

1/2 cup butter, melted

1 cup sugar

2 eggs

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

1/2 cup chopped nuts

2- 3 bananas, mashed

Preheat oven to 350 degrees

Grease a loaf pan.

In a large bowl, stir together the melted butter and sugar.  Add eggs and vanilla.  Mix well.  Add the flour, soda, and salt and mix well.  Fold in the sour cream, nuts and bananas.  Spread in prepared pan.  Bake for 60 minutes.  A toothpick should come out clean.  Let sit in pan for about 10 minutes, then take out of pan and cool on a wire rack.  

Corn Bread Deluxe

 This is a ramped up version of the old classic.  It is moister and tastier than the plain version, but still so easy to make.

Corn Bread Deluxe

2 boxes Jiffy Corn Muffin Mix

2/3 cup milk or half and half

2 eggs

1 cup sour cream

1/2 cup vegetable oil

2 T. sugar

Heat oven to 400.  Prepare a 13 x 9 pan with spray.

Put all ingredients in a bowl and mix together.  Do not overmix.  Pour into pan and bake for about 25 minutes or until toothpick comes out clean. 

* You can half this recipe and put in a 9x9 baking pan.

Sour Cream Blueberry Bread

 I had blueberries I needed to use, so searched on the Internet for a good sweet bread recipe.  This was really delicious.  The glaze is lemony.

Sour Cream Blueberry Bread 

1 3/4 cup flour

2 tsp. baking powder

1 cup sugar

1/8 tsp. salt

1 cup sour cream

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla

2 T. lemon juice

2 tsp lemon zest

2 cups fresh or frozen blueberries

Glaze

Juice and Zest of one lemon

1 cup powdered sugar

Oven 350

Spray a loaf pan and line with parchment paper.

Using the muffin mixing method:

Put the dry ingredients in a large bowl and mix together.

In a separate bowl, whisk together the sour cream, oil, eggs vanilla, lemon juice and zest.

Make a well in the dry ingredients and pour the wet ingredients in.  Mix until just combined.  Don't over mix. Gently fold 1 1/2 cup of the blueberries into the mixture.  Pour the batter into the prepared pan.  Sprinkle the remaining blueberries on top.

Bake for 55-70 minutes until a toothpick comes out clean from the middle.

Cool.  When completely cool, Remove the bread from the pan.  Mix the glaze ingredients together.  Use enough lemon juice to make a thick, but pourable glaze.  Pour over the bread.

Store in fridge.

Before I added the glaze

Favorites: Breads

 Here are five of our favorite bread recipes.  I may tack on an honorable mention or two as well.

1.  Relief Society Buttermilk Bread:  Easily my favorite bread recipe.  I make it all the time.  It makes two loaves.  I put the second one in the freezer or share it.

Hungry Hintons: Relief Society Buttermilk Bread

2. Peasant Bread:  This recipe is fairly new to my repetoire.  Michelle made it for us, and I've been making it ever since.  It is so easy and is the perfect bread for dipping oil and vinegar and serving with soups.

Hungry Hintons: Peasant Bread

3. Dinner Rolls:  Ever since I discovered this recipe, I am not afraid of making rolls any more.  These are so delicious!

Hungry Hintons: Dinner Rolls

4. Whole Wheat Bread:  This is the best whole wheat bread recipe in the world.  So, so good!

Hungry Hintons: Perfect Whole Wheat Sandwich Bread

5.  Whole Wheat Muffins:  Kristen put this recipe on the blog years ago.  These muffins are crazy good.  Her kids used to call them fuffins, so that's what we call them. 

Hungry Hintons: Whole Wheat Muffins

Honorable Mentions:  I have to add two recipes that are part of our family traditions:

Pumpkin Bread:  We have this every Halloween.

Hungry Hintons: Pumpkin Bread

Christmas Morning Rolls:  Our Christmas morning tradition has us eating this.  There are three different versions on here.  This is the one I usually make, but the others might be better?

Hungry Hintons: Christmas Morning Rolls- a Crown for a King

Brown Soda Bread

 We recently visited Shonna's family.  Her nine-year-old daughter, Lily, loves to cook and bake.  She got a children's cookbook for Christmas and has made many of the recipes in it.  Probably her favorite recipe is this delicious Brown Soda Bread.  It was really, really good.  Just like the little red hen, she made it start to finish- from grinding the wheat to cleaning up, washing, and putting away every dish.  She is amazing.  She doubled the recipe, making one loaf plain, as in the recipe, and the other loaf as lime/basil.  She is so creative.  In the past, she has made cranberry/nut and other creations.  She says she wants to own a bakery when she grows up.  

Brown Soda Bread

2 cups white flour 

1 1/2 cups whole wheat flour

1/2 cup toasted wheat germ

3 T. sugar

1 tsp baking powder

1 tsp baking soda

1 3/4 cup buttermilk

2 T. butter, melted

Preheat oven to 400.  Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk the flours, wheat germ, sugar, salt, baking powder, and baking soda until combined.

In a liquid measuring cup, use fork to stir buttermilk and melted butter until the butter forms small clumps.

Add the buttermilk mixture to the flour mixture.  Use a rubber spatula to stir until the dough comes together.

Sprinkle the counter or pastry sheet with flour.  Transfer the dough to the counter.  Using floured hands, knead the dough until smooth.   Pat and shape the dough into a ball.  Use a paring knife to cut a cross into the top of the loaf.  Transfer to the baking sheet.

Bake for about 45-50 minutes  until a skewer comes out clean.  Cool on a cooling rack for about 5 minutes before transferring to the cooling rack to cool completely.

Try Lily's delicious Brown Soda Bread!!

Peasant Bread

 Michelle found this recipe at Yummy Healthy Easy and it certainly is all three.  She makes it frequently to add to her meals.  It is delicious.

Peasant Bread

2 1/4 tsp. dry yeast ( 1 package)

2 cups warm water

1 T. sugar

2 tsp. salt

4 cups flour 

1 egg white or melted butter for topping

Garlic Salt

Mix the water and yeast and let sit for 10 minutes

In a large bowl, mix the sugar, salt, and flour.  Add the yeast mixture.  Mix all together, but you don't need to knead the dough.  Let it rise until double.  Split into two equal parts and form into 2 rounds.  Place on a greased cookie sheet.  Let rise again until double.  Preheat the oven to  425.  Brush the tops of the bread with egg white or melted butter.  Sprinkle generously with garlic salt.  Bake at 425 for 10 minutes, then reduce heat to 375 and bake for 15 more minutes or until golden brown.  You can slice it or tear off chunks for dipping in olive oil and seasonings.  

Zucchini Bread

 My sister-in-law Nan shared this recipe with me many years ago- probably 40+ years ago.  I make it most summers when there is an abundance of zucchini.  I freeze grated zucchini in 2 cup portions in zip lock freezer bags so I can make it during the year.  I was recently looking at recipes on allrecipes.com.  Because it is the season, I suppose, they featured zucchini bread recipes on their home page.  I looked at the recipe with the highest ratings to find that their highest rated zucchini bread was almost exactly the recipe Nan shared with me so long ago.  The only difference is this one calls for 1 cup white and 1 cup brown sugar.  That one called for 2 1/4 cups white sugar only.  Otherwise, exactly the same!  Nice to know I've been using the best recipe all these years.  One change I've made over the years is to substitute all or part of the oil with applesauce.  It reduces the calories, but doesn't make much difference in the taste.  I've found I like to do about 1/2 oil and 1/2 applesauce.  The oil helps it to stay moist longer.

Zucchini Bread

Beat together:

1 cup oil (can substitute all or part with applesauce)

1 cup sugar

3 eggs

1 Tablespoon vanilla

1 cup brown sugar

2 cups grated zucchini

When well mixed, turn off mixer and add:

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon nutmeg

1 T. cinnamon

1 cup chopped nuts

Mix together and pour into 2 well-greased loaf pans.  Bake at 325 for 1 hour  

Homemade Bread Mixes

I make our bread, using this delicious recipe:

Relief Society Buttermilk Bread
Put in your bread maker or mixer bowl:
1 Tablespoon yeast
4- 4 1/2  cups flour
2 teaspoons salt
2 Tablespoons butter
1/4 cup honey (spray your cup with cooking spray before measuring and the honey will slide right out)
1/2 teaspoon baking soda
2 cups buttermilk, warmed to baby bottle temperature ( you can use 1/4 cup powdered buttermilk and 2 cups warm water)
 Mix on manual.  Let the bread knead for about 5-8 minutes.  Remove from mixer and divide into two large or 4 small well sprayed loaf pans.  The dough will be very sticky.  Cover and let rise.  Bake at 375 for about 15-18 minutes for small loaves and about 20-25 for large loaves.    Butter the tops when you take it out of the oven.  Remove from pans and let cool on wire rack. 

https://hungryhintons.blogspot.com/search?q=Relief+Society+Bread


It is such a good recipe.  It always turns out delicious (unless I overrise it!)  It is very easy to make, but the last several months, I have made it even easier.  I make mixes of all the dry ingredients( including the 1/4 cup dry buttermilk powder)- making six at once.  I put them in gallon zip bags.  You can freeze them or store them on the shelf.
Then, when I want to make bread, I dump the mix in the Bosch mixer, add 2 cups of water, heated in the microwave for 1 minute, 1/4 cup of honey, and 2 Tablespoons of butter.  Mix it for 8 minutes with the bread attachment, divide it into two sprayed loaf pans, and let it rise.  Then bake it.  I can have delicious homemade bread in a jiffy.  I just wanted to share that trick with you.

Easy Sourdough Bread

One day in December, a friend brought us a delicious loaf of sourdough bread.  I asked her for the recipe.  She came over and gave me a sourdough start and taught me how to make it.  It was so easy and so delicious!

Sourdough Bread
Sour dough start
2 1/2 cups warm water
1 T. salt
5 cups unbleached bread flour

In a bread mixer, mix the warm water and about 2/3 of your sourdough starter.  Be sure to leave some of the start in the jar to continue growing.
In a separate bowl, mix the flour and salt.  You can add seeds, cheese, herbs, etc, if you like.
Add the flour mixture to the wet mixture.  Mix until well blended and the dough is coming off the sides of the bowl.  Put dough into a large plastic bowl with an airtight lid. (Honestly, I just put the lid on my Bosch mixer and left it in there to rise.)  Let rise for at least 7-8 hours.  You can leave it for up to 24 hours.  The longer you leave it, the more sour the bread will be. Making it in the evening and baking it the next morning works well.

To feed the sourdough starter: Add equal amounts of flour and water to the leftover start.  Mix well and replace the lid and keep in the fridge.  The start should be fed every week or two even if you are not going to use it.

To bake the bread, preheat a dutch oven (heavy enameled  cast iron pan (Le Cruset') in the oven at 450.   When heated, put a small amount of water on the countertop and turn out the dough.  You do not need to knead the dough.  Shape it to fit into the pan.  Put the dough on a piece of parchment and lower it into the hot dutch oven.  With a sharp knife, cut a large x across the top of the dough.  Put the lid on the dutch oven and put it back in the oven.  Bake at 450 for 30 minutes.  Then reduce the temperature to 425  and remove the lid.  Bake for another 15 minutes to brown.

Sourdough starter

Homemade Hamburger or Hot Dog Buns

Want to make your own buns for your 4th of July barbecue?  These are easy and delicious.  And you can make them any size you want.  I made them little for tiny hot dogs.  You could do the same for hamburger sliders.  This recipe makes 8 regular- sized hamburger buns.  It made about 60 baby hot dog buns.  The rule of thumb is to form the dough into about the size of the hot dog or hamburger you are putting on it.  It will rise and be just the right size.

Homemade Hamburger or Hot Dog Buns

1/4 cup warm tap water
1 Tablespoon yeast

3/4 cup milk
2 Tablespoons butter
1/4 cup sugar
1 1/4 teaspoons salt

1 large egg plus another egg separated
3 1/2 cups (or so) flour

Mix the water and yeast together in a cup and let work while you prepare the milk mixture.  In a microwave-proof measuring cup, mix the milk, butter, sugar and salt.  Microwave until warm and the butter is mostly melted.  Put the flour in a large bowl and add the milk mixture.  Put in 1 egg.  Separate another egg, saving the egg white in cup for later.  Put the yolk in the mixture.  Add the yeast mixture and mix well.  Knead for a few minutes until you have a smooth, elastic, soft dough.  Cover and let rise until double in bulk.  Punch down and knead for a minute.  Form the buns into desired size and place on a sprayed baking sheet (or use a silicone baking sheet or oven paper)  Brush the buns with the egg white mixed with a little bit of water.  Sprinkle with sesame seeds.  If you prefer, you can brush them with melted butter. 
Let rise until puffy and about double.  Bake at 375 until golden brown.  The big hamburger buns will take about 15 minutes, the baby ones, only about 7 or 8 minutes. 

These little hot dogs were the hit of the party. 

Egg Bread for French Toast

I found this recipe on the Internet and made it so that I could make Cherry Stuffed French Toast.  It is wonderful for French Toast but it's also really good just to eat as bread or for sandwiches.   It makes wonderful garlic bread as well.  The original instructions were to make it by hand, but I altered it to make in my Bosch mixer.

Egg Bread
5-7 cups bread flour
2 pkg. active dry yeast
2 cups whole milk (use whole if you have it.  It really makes a difference)
1/4 cup sugar
1/4 cup butter
2 tsp. salt
3 large eggs

In the mixer with the dough hook, mix together about 3 cups of the flour and the yeast.  In a saucepan on the stove, stirring constantly,  heat the milk, sugar, butter and salt until butter is almost melted and it's baby bottle temperature.  Add the milk mixutre to the flour mixture and turn on the mixer.  Mix for a minute, then add one egg.  Mix for awhile and add another.  Mix for awhile and add the last.  Beat on high speed for about three minutes after the eggs are added.  Then add another cup of flour and beat.  Add just enough more flour to make a nice, elastic dough that clings together.  Knead for about 6 minutes.  Turn off the machine and put the lid on (if available.  If not, cover with a cloth)  Let rise until double.  Turn the machine on to punch down.  Take dough out of the machine and divide into two equal portions.  Shape into 2 loaves.  Place in two well-sprayed loaf pans.  Cover and let rise until almost double.  It will take about 30-40 minutes depending on the warmth of your kitchen.  Bake at 375 for 35-40 minutes until golden.  Cool on a wire rack.  Slice in desired thickness.

Andelin's Gable House Pineapple Bran Muffins

I LOVE bran muffins.  I have posted two bran muffin recipes on here and have another one I love that I haven't posted yet.  BUT, I attended a family reunion this last weekend and my sister-in-law made a lot of muffins for it.  I fell in love with those, which is this recipe.  They are oo-ey gooey like this one, but a lot easier to make. I could not get enough of these. I remember eating at the Gable House and they would bring out a basket of different kinds of breads. I always chose the bran muffin.  I may never get around to posting my old stand-by recipe, because I may never make them again.  That recipe may have been replaced!  If you like bran muffins, give this recipe a try.  It makes a lot.  You can store the batter for up to six weeks in your refrigerator and bake it as you want.

Pineapple Bran Muffins
Preheat oven to 400.
Mix together in a large bowl:
4 cups All-Bran cereal
2 cups 40% Bran Flakes
1 cup chopped nuts of choice
2 cups shredded pineapple (I recommend using a food processor to shred it fine)

Mix together:
2 cups boiling water
1 Tablespoon plus 2 teaspoons baking soda

Pour the hot water mixture over the bran mixture and set aside.

In another large bowl, mix together:
1 quart buttermilk
1 cup vegetable oil
2 cups sugar
4 eggs
5 cups flour
1 Tablespoon salt.

Mix the two mixtures together.  Pour into paper lined muffin cups.  Bake for about 20 minutes (could be more or less, depending on size) in a 400 oven.