This is one of my favorite breads!♥️ Have it warm with butter, toasted with peanut butter, a couple days later, use it to make the best French toast or make a lovely bread pudding with ice cream 😋
1 1⁄2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4ounce) packages active dry yeast
1 cup white sugar
1 teaspoon salt
1⁄2 cup unsalted butter, softened
1 cup raisins
8 cups AP flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)
Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally,remove from heat.
Let cool until lukewarm, about 120-125 degrees.
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don’t cook the eggs.) Add the flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
Roll up tightly (the long way).
The roll should be about 3 inches in diameter.
Cut into thirds, and tuck under ends and pinch bottom together.
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from oven and let cool on rack.
Take melted butter and spread over tops of loaves.
After about 20 minutes, lay loaves on their sides and remove from pans.
🎄🎅Season’s greetings everyone!!🎄🎅 We’re 22 days away from Christmas and since I’m in the spirit, I thought I’d whip up a batch of sorrel! Sorrel (Hibiscus) is a popular drink in Caribbean homes throughout the Christmas season.
I recently received my December Callaloobox and it was full of goodies! Sorrel, lime pepper sauce, hot chow, mixed essence, black cake and split peas *which isn’t in the picture because I have no self-control and I ate it right away 😂😂*. Check out Callaloobox to get these products I’ve used in this recipe and a whole lot more! The boxes would make great presents for those who love Caribbean food or those who are ready to spice up their kitchens 😊. Callaloobox is a new U.S. based subscription box service featuring seasonings, marinades and hot sauces from the Caribbean. Each box contains different products considered to be cornerstones of Caribbean cooking. When you receive the box, you’ll find an info sheet describing the main ingredients in each product along with some uses and helpful hints! Check them out here
I made a quick video showing how easy it is to make this delicious drink!
3 oz dried sorrel
2 cinnamon sticks
3 grains clove
1 1/2 cups sugar
4 1/2 cups water
1 tsp mixed essence
1. Bring the water to a boil
2. Add all the other ingredients and stir for 1 minute.
3. Cover and remove from heat and let steep for at least 1 hour.
4. Taste for strength and sweetness. If it’s too strong, add water. If too tart, add sugar.
5. Strain liquid into a jug or bottle and refrigerate.
So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!
yield:30 CINNAMON ROLLS
cook time: 17 MINUTES
FOR THE CINNAMON ROLLS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
FOR THE FROSTING:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes. 2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs. 3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
1 teaspoon ground cinnamon ( i use 2 tsps because i live on the edge)
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
1⁄4 cup packed brown sugar
extra brown sugar for sprinkling
Combine first 9 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray or you can use individual ramekins. Sprinkle extra brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).