Apple Pie Cinnamon Rolls - A New Recipe to try from Nutri Mill

 Dough Recipe is similar to mine- with less milk and a bit less yeast 

Dough

• 1 ¼ cups whole milk, warmed to about 110°F

• ⅓ cup granulated sugar, divided

• 1 ½ tbsp SAF Instant Yeast

• 6 tbsp unsalted butter, softened

• 2 large eggs, lightly whisked

• 5 ½ cups all-purpose flour

• ½ tsp salt

Apple Pie Filling

• 4 medium apples, chopped

• ½ cup brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• Pinch of salt

• ¼ cup water

• 1 tbsp cornstarch mixed with 1 tbsp water

Cinnamon Butter Spread

• ½ cup unsalted butter, softened

• ¼ cup brown sugar

• 1 tbsp cinnamon

Cream Cheese Frosting

• 1 cup cream cheese, softened

• 6 tbsp unsalted butter, softened

• 1 ¾ cups powdered sugar

• ½ tsp vanilla extract

• Pinch of salt

   

  Directions

  Make the Dough

  1. Pour the warm milk into the Bosch mixer bowl. Add the instant yeast, all of the sugar, softened butter, and eggs. Mix briefly on low speed until the mixture looks combined.

  2. Add 5 cups of flour and the salt. Mix with the dough hook on speed 1 until the flour is mostly absorbed, then increase to speed 2 and knead for 6 to 8 minutes. Add the final ½ cup flour only if the dough feels sticky.

  3. The dough should clear the sides of the bowl but may still cling slightly to the bottom. Shape it into a ball, place it in a greased bowl, cover, and let rise until doubled, about 1 to 1 ½ hours.

  Cook the Apple Filling

  1. Place the apples, brown sugar, cinnamon, nutmeg, water, and salt into a saucepan.

  2. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens slightly, about 12 to 15 minutes. If the pan looks too dry, add a splash more water.

  3. Stir in the cornstarch slurry and cook another 1 to 2 minutes, until glossy and thick.

  4. Transfer to a bowl and let cool completely before using.

  Mix the Cinnamon Butter

  1. Stir together the softened butter, brown sugar, and cinnamon until smooth and spreadable.

  Shape and Fill the Rolls

  1. Lightly grease a 9×13-inch baking dish.

  2. Place the risen dough on your NutriMill Large Dough Mat, lightly dusted with flour. Roll the dough into a rectangle about 20×12 inches, ½ inch thick.

  3. Spread the cinnamon butter evenly across the dough.

  4. Scatter the cooled apple filling over the top, spreading it into an even layer.

  5. Starting at a long edge, roll the dough into a tight log. Trim the ends if uneven.

  6. Slice into 12 equal rolls, using unflavored dental floss for neat cuts.

  7. Arrange the rolls in the prepared pan, cover, and let them rise for about 45 to 60 minutes, until puffy.

  Bake

  1. Preheat oven to 375°F

  2. Bake for 25 to 30 minutes, until golden and cooked through. Cover loosely with foil if they brown too quickly.

  3. Let the rolls cool for 20 minutes before adding frosting.

  Make the Cream Cheese Frosting

  1. In your Bosch Stand Mixer fitted with the wire whips, beat the cream cheese and butter together until smooth and creamy.

  2. Add powdered sugar, vanilla, and salt. Start on low speed until combined, then increase to medium-high and whip until light and fluffy.

  3. Spread generously over the warm rolls.

  Storage

  1. Best enjoyed the day they’re made.

  2. Store leftovers in the fridge for up to 4 days and rewarm before serving.

  3. Freeze baked rolls without frosting. Thaw overnight in the fridge, reheat gently, then frost.

   

Fresh Salsa

 

FRESH SALSA-   TODD ESPLIN

 

4 parts Tomatoes (16 cups)

1 part onion  (4 cups)

1 part green bell pepper (4 cups)

8-10 Anaheim peppers chopped

3-4 jalapeno peppers (or 1 can chopped)

4-5  Tbs Lime Juice

¾ c. Vinegar

3 tsp garlic powder or 2- 3 Tbs. minced garlic

2 tsp. salt

*  Add chopped cilantro in what eaten fresh

Heavenly Dinner Rolls

 

HEAVENLY DINNER ROLL RECIPE   (*Linda Lowe's best roll recipe makes 24 rolls.)

 

1 tbsp yeast (RapidRise)

1/4 cup warm water

1/2 tsp sugar

1 cup warm milk (don't make too hot or you will kill your yeast)

1/2 cup vegtable oil (make sure it is fresh & quality like Crisco or Wesson Oil)

1/2 cup sugar

1 tsp salt

1 cup flour

2 eggs

3-4 cups all-purpose quality white flour (I use Gold Medal Premium . . make sure your white flour is not stored a long time)

*melted REAL butter

INSTRUCTIONS:

1. Mix 1 TB Yeast with 1/4 cup warm water and 1/2 tsp. sugar. Let stand until bubbly.

2. In a large bowl mix 1 cup warm milk (I use 2% milk), 1/2 cup oil, 1/2 cup sugar, 1 tsp. salt with a wooden spoon.

3. Add 1 cup of flour to the mixture, and mix well. Add two eggs and beat until smooth (mix vigorously by hand). Add yeast mixture and mix vigourously until smooth.

4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. (It will depend on the temperature in your kitchen (approx 2 hours).

5. Once the dough has doubled in size punch down and divide in half. Roll dough onto a lightly floured surface making TWO 12 inch circles. Dough should be about 3/8" thick.

6. Brush dough with melted butter. Cut each dough circle with a pizza cutter or a sharp knife into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll.

7. Prepare a baking pan cookie sheet by lining it with baking parchment paper for best results or you can just "grease" the cookie sheet. I use parchment paper.

8. Place rolls on your baking pan. Cover dough with a tea towel or spray lightly with a product like PAM, or vegetable oil spray and let rise until it doubles in size. (Time depends on the temperature in your kitchen; an hour or two).

9. Bake at 375 degrees until lightly browned, which is about 15-20 minutes. NOTE Touch rolls to see if they bounce back - if they do not, bake a little longer). Brush with melted butter immediately after taking them out of the oven. ENJOY!

Homemade Enchiladae Sauce

 

Ingredients

• 1   14.5oz can diced fire roasted tomatoes
  
• You can also use fresh tomatoes that have been roasted and then blended to a smooth consistency (you’ll need about 2 cups blended).
• 1/4 cup canola or veg. oil
• 2 Tbs. all-purpose flour
• 2 Tbs. chili powder
• 1 1/4 cup chicken broth or vegetable broth
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic salt

  Instructions

  • Place the diced tomatoes in a blender or food processor and blend until smooth then set aside.
  • Heat the oil in a large sauce pan over medium heat. Gradually add the flour and chili powder while whisking until the mixture is smooth and no lumps are present.
  • Continue to whisk while you pour in the blended tomatoes and chicken broth. Add the remaining spices and once the mixture begins to bubble slightly turn the heat to low and let simmer for 5 to 10 minutes, whisking occasionally, until the flavors have blended.
  • Use sauce in a recipe, or store in an air tight container in the fridge for later use. Enjoy!

  Notes

  This recipe makes approximately 3 cups of enchilada sauce and can easily be doubled or tripled.

Chicken Salad Sandwiches (makes 4 to 6 croissant sandwiches)

 

INGREDIENTS

• 1/2 to 2/3 cup mayonnaise
• 1 teaspoon chopped fresh dill or ¼ teaspoon dried dill (optional)
• 1/2 teaspoon dried onion flakes or finely diced red onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 2 cups chopped or shredded chicken cooled OR (1) 12.5 oz can chicken (drained)
• 1/2 cups chopped cashews, walnuts, or pecans
• 3 Tbs or one rib celery- minced
• 1 cup red grapes halved or quartered
• Lettuce Leaves optional 
  
• 4 to 6 butter croissants sliced open (other bread options: tortilla wraps, pita pockets or rolls)

INSTRUCTIONS

• In a medium bowl, combine mayo, dill, onion, garlic and salt.
• Mix completely.
• Add chicken and mix to combine.
• Fold in nuts, celery, and grapes.
• Serve immediately on croissants, or refrigerate ingredients until ready to serve. I like Costco Rotisserie Chicken but it tasted great using my canned chicken 
  

GUACAMOLE DIP

 Guacamole Dip                                          served at Tortilla class    recipe by    Ann Garrett

3-4 avocados  mashed

1 med white onion chopped

1 roma tomato  chopped

1 jalpeno pepper  chopped fine

Juice of 1 lemon

Salt   

½ tsp garlic salt                                                                         

Cilantro Lime Rice

 

Cilantro Lime Rice             by ward member    Cari Richards                                                                              

4 Cups Chicken Broth

2 tsp Salt

2 Tbs Butter

2 Cups White Rice

2 Tbs Lime Juice

2 Cups Fresh Cilantro Stemmed and Diced

 

Instructions

Put chicken broth in a large saucepan, add rice, butter, and salt. Bring to a boil. Boil for one minute, then cover and reduce heat to simmer. Cook rice for 15-18 minutes, or until water is absorbed and rice is cooked through. Fluff rice with a fork. Add lime juice and cilantro, then stir to combine

 

 

 

 

SPANISH RICE

SPANISH RICE                                             by Mexican friend                                     Concha Kurocik

                                           made and served at Tortilla class 

2 cups long grain rice

2 Tbs. oil (I use 1 ½ Tbs.)

2 garlic cloves chopped

½ onion chopped

Scant 2 cups chicken stock (broth)

1 tsp salt or less                                                                 

¾ cup canned diced tomatoes

 

Heat oil- fry rice until golden brown. Stir frequently to prevent burning.  When rice is golden brown add chopped garlic and onion, stir and fry for a minute or more. 

Add tomatoes and 2 cups chicken broth and salt.  Let come to a boil.  Place lid on pan and lower heat to simmer until liquid is absorbed and rice is tender.

REFRIED BEANS

 

REFRIED BEANS                                                                                          Concha Kurocik

 

Rinse Pinto beans and put in a large pot covered 1” with water to soak overnight.

In morning drain off water and add enough clear water to cover beans 1-2”.

Bring water to a boil then reduce heat and let simmer for about 1-1½ hours, until beans are tender.  Check every half hour to add more water if needing.

Cook until soft- adding desired amount of salt part way through cooking. (approx. ½ tsp per cup of dried beans.  Drain water.

 

To refry:  Heat oil or bacon dripping in skillet.  Add beans and spices, gently mash with potato masher until the texture you like and beans are consistency of soft mashed potatoes. Reserved bean broth can be added to get desired consistency.   

 

Seasoning:  (for 2 cups dried beans)

            ½ to 1 tsp Paprika

            ¼  to ½ tsp garlic powder

            ¼ to ½ tsp. ground cumin

 

To use as side dish, or to spread on tostados or flour tortillas for burritos or quesadillas with cheese.

 

** 1 cup of dried beans yields about 3 cups cooked beans.

 (1)15-oz can of beans equals about 2 cups cooked beans.

 

*Instapot/Pressure Cooker- soaking beans not required. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.

 

FLOUR TORTILLAS Makes 1 dozen

 Flour Tortilla                from demo and hands on class by  Concha Kurocik

2 heaping cups flour

1 tsp. baking powder

½ tsp salt

Mix dry ingredients together

 

Add scant ¾ cup shortening to dry ingredients- mixing until crumbling

(texture will resemble corn meal)

            Test:  grab a handful of mix and squeeze, if mixture crumbles add 1 Tbs. more shortening.  If mix adheres together readily- add ¼ c. more flour.

 

Add 1 to 1 ¾ cup hot water:  Start with 1 cup mixing together with hands or pastry blender gathering all flour together.

·       On humid days it takes less water. On hot, dry days you may need to add more.                                         

            Test:  place four fingers into dough.  If fingers come out clean dough is ready.

Divide dough into 12 golf ball size portions, forming balls.  Lay out single layer and cover with plastic to rest 10-15 minutes.

 

Roll out into circles using just enough flour to keep from sticking. 

* A 11” long dowel (diameter of broom stick) works well as a rolling pin. Larger rolling pins are more difficult rolling out tortillas.  Place on a hot griddle 400 degrees browning on each side as tortilla turns bubbly (about 10-15 seconds)

 

            *Tips:   If tortillas are brittle- you are over cooking

                        If tortillas are translucent you’ve used too much shortening

 

Summer Salsa and Winter Version

1 tsp salt

Winter Salsa Recipe                                                        Cari Richards

popular recipe served at our ward tortilla demo

 

16 oz can tomatoes

½ bunch fresh cilantro

½ onion

1 tsp wet garlic

1 good squirt of lime juice

½ tsp cumin

1 tsp salt

 

 

Summer Salsa Recipe                                                           

16 medium tomatoes

½ bunch fresh cilantro

1 onion

1 tsp wet garlic

1 good squirt of lime juice

4 Tbs vinegar

16 oz tomato sauce

2 tsp salt

2 tsp sugar

 

 

Combine all ingredients into a blender and pulse to blend to desired consistency.

Store in the fridge for up to one week.  I like to add some bell pepper and 

one can diced peppers for a double recipe- adds a little kick

Alfredo Sauce Quick and Easy

                                                           makes 4 servings                                     adapted from allrecipes.com

 1/2 cup butter                                             

! (8 oz) Cream cheese

2 tsp. garlic powder

2 cups milk

6 oz. grated Parmesan cheese

1/8 tsp. black pepper

Melt butter in medium sauce pan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time whisking to smooth out lumps Stir in Parmesan cheese and pepper. Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too log.  Toss with hot pasta to serve. 

Sour Cream Lemon Pie

 Sour Cream Lemon Pie                      adapted from Sherrie Hansen  friend/cousin

This pie was a hit at our Provident Living Pie demo

 INGREDIENTS

9 in pie crust baked and cooled completely

    Bake crust at 450-475 degrees until lightly brown for 8-10 minutes.

Pie Filling:

1 cup sugar

4 TBS cornstarch

1 cup milk

2 lemons juiced (about 1/2 cup juice)

1 TBS lemon zest

3 large egg yolks, lightly beaten

4 TBS cold butter (cubed)

1 cup sour cream

whipped cream (optional)

 

1.  To heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat to LOW , and cook 2 minutes longer, stirring very often.  Remove from heat.

2.  Lightly beat eggs in a small mixing bowl.  At this point we need to temper the eggs to avoid curdling. To do this add a spoonful of the hot mixture from the saucepan, into the bowl with the eggs. Whisk it well. Add another few spoonfuls, whisking the mixture after each addition, until the egg yolks are pale yellow and you have added about half the hot mixture then add egg yolk mixture to saucepan. Stir everything until smooth, and continue to cook the mixture on MED heat until it comes to a low boil. Cook it about two more minutes, then remove it from heat.

3. Add cubed butter and lemon zest and stir until smooth. Allow the pudding to cool without stirring for at least 20-30 minutes, and then fold in the sour cream until no white streaks remain. Spoon mixture into prepared pie crust and smooth evenly.

*option- spread a 1/2 cup sour cream sweetened with powdered sugar over pie before refrigerating

4.  Cool in refrigerator 4 hours or more and serve topped with whipping cream