ROLLS:
1/2 cup warm water
2 packages dry yeast
2 T sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup butter (Yes. Butter.) -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup butter
1 teas. vanilla
3 cups confectioner's sugar
1 T milk
To
make frosting, mix all ingredients until smooth.
In
a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare
according to package directions. Add butter, eggs and salt. Mix well. Then add
yeast mixture. Blend.
Gradually
add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then
roll out on floured board to 34 x 21" size. Take 1 cup soft butter and
spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very
tightly. With knife, put a notch every
2". Cut with thread or knife.
Place
on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll. Cover and let rise until
double again. Bake at 350º for 15-20 minutes. Remove when they start to turn
golden.
Frost
warm rolls with Cream Cheese Frosting... I make a double batch because Lauren
likes LOTS of frosting.
If you're
hungry for chocolate, this is the recipe for you. It's quick; it's easy-easy,
and it's so bloody good you won't believe how easy it was to make.
Recipe
from Alton Brown of 'Good Eats', Food Network
8
ounces semisweet chocolate chips
1
stick butter
1/2
teaspoon vanilla extract
1/2
cup sugar
3
tablespoons flour
1/4
teaspoon salt
4
eggs
Butter,
to coat muffin tin
1
tablespoon cocoa powder
1
cup vanilla ice cream
1
teaspoon espresso powder (I have used instant coffee.)
Preheat
oven to 375º.
Place
a small metal bowl over a saucepan with simmering water (or use a double
boiler). Melt the chocolate and butter in the bowl. Stir in vanilla.
In
a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate
and mix well with electric hand mixer. Add eggs one at time, fully
incorporating each egg before adding the next. Beat at high until batter is
creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat
the top (yes, this means 'all over'... these puff up and spread!) and each cup
of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11
minutes. Outsides should be cake-like and centers should be gooey.
While
muffins are in oven, melt the ice cream in a small saucepan. Stir in the
espresso powder. Serve over warm muffins.
Yield:
1 dozen