- soups & salads
- appetizers, snacks & sides
- main dishes
- cookies & bars
One recipe I couldn’t wait to try was the sour cream pumpkin bread. Oh my goodness. It was so moist, flavorful and perfect! I am excited to try all these recipes and manage my cooking time more efficiently. My husband and I also just purchased a big freezer, so I am ready to stock-up on freezer friendly meals!
This cookbook sells on Amazon, and you can choose from two different options:
**Just a note: the Coconut Zucchini Bread recipe is missing a VITAL first step. Preheat the oven to 350º and use two 9″ loaf pans!
Big Batch Maple Glazed Make Ahead Cinnamon Rolls
3 1/3 cups lowfat milk
2/3 cup heavy cream
1 cup butter
¾ cup sugar
4 ½ teaspoons (2 packets) active dry yeast
9 cups flour, divided (8 cups + 1 cup)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
1 ½ cups butter, softened
1 cup sugar
1 cup firmly packed brown sugar
3 tablespoons ground cinnamon
1 teaspoon ground nutmeg
5 cups powdered sugar
½ cup softened butter
½ cup milk
1 tablespoon maple flavoring
¼ teaspoon salt
1- In a large 6 qt. dutch oven, heat the milk, cream, butter and sugar together over medium heat until the butter is melted and the milk is steaming and just starting to form little bubbles around the edges. Move the pot off the heat and let cool to room temperature, stirring occasionally.
2- When milk mixture has cooled to barely warm (about an hour), stir in the yeast and then 8 cups of the flour until just combined. Cover with a clean towel, put pot back on burner, turn the heat on LOW for 2-3 minutes then turn off and leave alone for 1 hour. In a small bowl, stir together the remaining flour, and the baking powder, baking soda and salt. Set aside.
3- The dough will be puffy and almost doubled in size after an hour. Stir in remaining flour mixture until well combined. Place the post of dough, covered, into the refrigerator for an hour or two or overnight.
4- When ready to assemble rolls, remove dough from fridge and let rest until room temperature until it softens enough to roll out.
5- Butter three 9×13 baking dishes and set aside. In a small bowl, stir together sugar, brown sugar, cinnamon and nutmeg; set aside.
6- Divide the dough into 3 parts and remove one part at a time from the post and roll out into a large rectangle on floured surface. With your hands, gently rub ½ cup of softened butter onto the rolled out dough, covering the surface evenly. Sprinkle 1/3 of the sugar-cinnamon mixture evenly over the top.
7- Starting at the long end, roll dough into a log, pinching ends gently to keep the filling inside and resting the roll seam-side down. With a sharp serrated knife, cut the roll into 12 individual rolls and place them cut sides up into one of the baking dishes. Cover lightly with plastic wrap and repeat rolling and filling with other two batches of dough.
8- Once all of the rolls are in their pans covered with plastic wrap, turn the oven to preheat to 375°. Let rolls rise on the counter will oven preheats, remove plastic wrap and bake for 15-20 minutes until golden brown.
9- While rolls are baking, whip up some frosting to go on top. In medium mixing bowl, whisk together the powdered sugar, butter, maple extract, salt, and milk until smooth.
10- Pour frosting over each pan of rolls evenly while they are still hot. If you don’t like much glaze, thin the glaze with more milk so the rolls are still covered completely. This keeps them fresher longer.
11- Cool completely before eating, or wrapping well and freezing for up to 3 months.