Baked Goods Articles

Homemade Soft Bread Rolls

Homemade Soft Bread Rolls

Ingredients:

• 4 cups all-purpose flour

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 cup warm milk (110°F)

• ¼ cup unsalted butter, melted

• 2 tablespoons sugar

• 1 teaspoon salt

• 1 egg (for dough)

• 1 egg yolk + 1 tablespoon milk (for egg wash)

Preparation:

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. Add flour, melted butter, salt, and egg. Knead the dough for about 10 minutes until smooth.

3. Cover and let the dough rise in a warm place for about 1 hour or until doubled in size.

4. Divide the dough into equal portions, shape into rolls, and place on a baking sheet lined with parchment paper. Let them rise for another 30 minutes.

5. Brush the rolls with the egg wash and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.

6. Let cool slightly before serving

Ingredients
2 cups all-purpose flour
1/2 cup brown sugar, firmly packed
1 cup butter, softened
Cheesecake Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples
3 granny smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping
1 cup brown sugar, firmly packed
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup butter, softened
Drizzle
1/2 cup caramel topping ( for drizzling after baked)
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold

PEANUT BUTTER TEXAS SHEET CAKE

PEANUT BUTTER TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
Peanut Butter Icing:
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon milk
1 (16-oz.) pkg. powdered sugar
1 teaspoon vanilla extract
Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.
Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency

Chocolate Meringue Pie

Chocolate Meringue Pie

2 C white sugar

6 TBS unsweetened cocoa powder

1/4 C flour (all purpose)

1 C evaporated milk

1 tsp vanilla

4 egg yolks

1/4 C butter

Preheat oven to 350°

In a saucepan, whisk together sugar, cocoa and flour.

Blend in evaporated milk and vanilla.

Beat egg yolks, and stir into pan.

Add butter and heat, stirring until butter is melted. Pour filling into unbaked pie shell.

Bake in preheated oven for 35-40 minutes or until pie is not ‘wobbly’ when shaken.

MERINGUE

4 egg whites

1/2 C white sugar

1 tsp cream of tartar

Beat egg whites until soft peaks form.

Gradually add sugar and cream of tartar, beating constantly, until stiff peaks form.

Spread meringue on pie and bake until meringue is golden.

CRUST RECIPE

1 1/2 C all purpose flour

1/2 tsp salt

3/4 C shortening

1/4 C plus 2 TBS water

In large bowl, combine flour and salt.

Cut in shortening until it resembles coarse crumbs.

Stir in cold water until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Pineapple Bake

Pineapple Bake

A tropical dessert that’s sweet, tangy, and oh-so-simple to make! Perfect for pineapple lovers and anyone craving a quick, delicious treat.

Ingredients

1 (20 oz) can crushed pineapple (with juices)

¾ cup sugar

2 large eggs

2 tbsp cornstarch

2 tsp vanilla extract

1 ½ tbsp butter, sliced into pats

1 tsp ground cinnamon

Optional toppings: whipped cream, vanilla ice cream, toasted coconut, or maraschino cherries

Instructions

Prep:

Preheat your oven to 350°F (175°C).

Lightly grease a 9x9 inch baking dish and set aside.

Mix the Ingredients:

In a large bowl, combine the crushed pineapple (with juices), sugar, eggs, cornstarch, and vanilla. Stir until fully mixed.

Assemble:

Pour the pineapple mixture into the prepared baking dish.

Dot the top with butter pats and sprinkle evenly with cinnamon.

Bake:

Bake for 45 minutes, or until the edges are bubbly and the top is lightly golden.

Serve:

Let cool for 5-10 minutes before serving warm.

For a chilled dessert, refrigerate completely before serving.

Top with whipped cream, vanilla ice cream, or your favorite toppings!

Tips & Variations

Tropical Twist: Add ½ tsp coconut extract for an extra tropical flavor.

Colorful Toppings: Sprinkle with maraschino cherries or toasted coconut for a pop of color and crunch.

Boozy Upgrade: Drizzle with a touch of pineapple rum before serving for an adult-friendly version