Sock-it-to-me Cake

This recipe dates back to the early days of our marriage.  I think I clipped it out of a magazine.  It is an oldie, but goodie.  

Sock-It-To-Me Cake

1 yellow cake mix (with pudding in the mix)

1 cup sour cream

1/3 cup oil

1/3 cup water

1/4 cup sugar

4 eggs

Filling

1 cup chopped pecans

2 T. brown sugar

1 T. cinnamon

2 T. reserved cake mix

Preheat oven to 375.  Prepare a bundt pan.  Take 2 T. of the cake mix out and put it in a small bowl.  

In a large bowl, mix together the rest of the cake ingredients.  Beat for 2 minutes.  Pour about 2/3 of the cake mixture batter into the prepared bundt pan.  Mix together the filling ingredients and sprinkle over the batter.  Then spread the remaining batter over the top.  Bake for 45-50 minutes until it passes the toothpick test.  Cool on a wire rack for about 20 minutes, then remove from pan onto a plate or platter.  

Mix together 1 cup powdered sugar with 2T. milk or cream to make a glaze and drizzle over the cooled cake.

Cinnamon Pull-Aparts

 I have seen this recipe, or variations of it, lately a lot on the Internet.  I've made it twice.  It is easy and delicious.  The second time, I halved it and put it in a square baking pan.  It worked great, too.

Cinnamon Pull-Aparts

2 cans grands cinnamon rolls

1 cup cream

Chopped pecans

1/2 cup butter, melted

1 cup brown sugar

Vanilla

Cinnamon

Prepare a bundt pan by spraying it.  Cut the cinnamon rolls into fourths right into the pan.  Pour the cream over the top.  Sprinkle with chopped pecans.  Mix the butter, brown sugar, vanilla, and cinnamon together and pour over all.  Bake at 350 for 25-30 minutes.

Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Mary's Cinnamon Rolls with Cream Cheese Buttercream Frosting

Soon after we were married some friends invited us over to play games one evening and they served these cinnamon rolls. They were de.li.cious. I have made this recipe ever since. We live 3 hours from the temple so we get to make a family day trip of it several times a year. We always start the day off with these yummy babies. It is a happy tradition.

Dough
1 T yeast
1 c warm milk
1/2 sugar
1 t. salt
2 eggs
1/3 c. melted butter or margarine (The original recipe called for margarine. I like to use butter.)
4 c. flour

Filling
1/3 cup butter or margarine
1 c brown sugar
2 1/2 t. cinnamon

Frosting
8 T butter or margarine
1 1/2 c. powdered sugar
1/4 c. cream cheese (2 oz.)
1/2 t. vanilla
1/8 t. salt

Dissolve yeast and warm milk in a bowl. Let sit for about 5 minutes. Add sugar, salt, eggs, butter and flour. Mix well. Knead on counter for a minute (I let my Bosch knead it for a couple of minutes). Rise on counter for an hour.
Meanwhile:
Mix brown sugar and cinnamon together in a bowl and set aside.

Beat all frosting ingredients together until fluffy and until the color is more white than yellow.
Then:
After 1 hour roll dough out in a rectangle about 1/4 inch thick. I find it is pretty sticky so I need to put flour on my counter and on my rolling pin. Spread 1/3 cup butter on dough with a knife (I do about half that and it still tastes amazing). Sprinkle brown sugar/cinnamon mix on top. Start on a long side of the dough and roll it up so it makes one long skinny roll. Use yarn, thread or floss and slide it under the roll about 3/4 inches down then hold both ends of the thread and pull up. It will slice through the dough. Put on a greased cookie sheet or jelly roll pan. Repeat until it has all been sliced and put on the pan.

Bake at 400 for 10-14 minutes until light brown on top.

Frost and serve hot or cold. We like them nice and warm. Mmm.

Pressure Cooker Cinnamon Rice Pudding

Rice Pudding

Serves: 4-6

Pressure Cooking Time: 5 min

INGREDIENTS

• 1 cup long grain rice (I just used white rice)
• Pinch of salt
• 1 1/2 tablespoon butter
• 3 cups milk
• 1/4 cup + 1 TBSP sugar
• 1 tablespoon vanilla extract
• 1/2 cup raisins (amount to your liking)
• 1 tablespoon cinnamon (or to taste, I probably added more than this)

DIRECTIONS

1. Heat milk, stir in the rice, butter, salt and cover.

2. Close and lock. Cook for 5 minutes at high pressure.

3. Release pressure using natural release method. Uncover, stir in the sugar, vanilla and raisins. Add milk to achieve desired consistency. Serve and enjoy!

I got this recipe from fagoramerica.com.