Ingredient: granulated sugar

Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cast Iron Cinnamon Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16rolls
Servings
16rolls
Ingredients
Ingredients
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best server warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
Share this Recipe

Cranberry-Orange Bread

Cranberry-Orange Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Cranberry-Orange Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time Cook Time
8servings 35minutes 50minutes
Servings Prep Time
8servings 35minutes
Cook Time
50minutes
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
Share this Recipe

Lemon Olive Oil Cake

Lemon Olive Oil Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Lemon Olive Oil Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time Cook Time
4mini loafs 10minutes 40minutes
Servings Prep Time
4mini loafs 10minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
Share this Recipe

Double Apple Pie

Double Apple Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Double Apple Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Servings Prep Time Cook Time
8people 25 minutes 1 1/2hours
Servings Prep Time
8people 25 minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit. Remove ready-made pie crust from the refrigerator. Once it has reached room temperate, lay one pie crust into a pie pan. Line the crust with tin foil and place pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden (about 5 minutes more).
  2. Toss sliced apples with sugars, tapioca, 1/2 teaspoon of salt and the lemon juice. Gently fold in the apple butter. Transfer the apples to crust and press gently to make sure fruit is tightly packed.
  3. Roll out the remaining crust disk. Use a knife to cut strips 1 3/4 inches wide. Arrange strips in lattice pattern. Brush the top with 1 beaten egg with a pastry brush. Sprinkle with granulated sugar.
  4. Place pie on a rimmed baking sheet lined with foil. Bake for 15 minutes; reduce heat to 350 degrees Fahrenheit and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour and 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream!
Share this Recipe