Hello, Hesperia! I have been asked to put in my roll recipe again and some recipes that can be frozen. Whenever I make my rolls or cinnamon rolls, the wonderful smell of them baking in the oven brings back many memories of days gone by. I use my roll recipe to make my cinnamon rolls too — they turn out so light and fluffy.
I have quite a few recipes than can be frozen and I happened to make three of them recently. I took photos too.
Here are a few handy hints: If you plan on freezing, always use foil and freezer bags, and label and date the bags. You can freeze cookies three to four weeks; cakes I freeze less, but if wrapped correctly you can freeze them longer. You can stock up on cake mixes when they're on sale and freeze them. Some recipes call for a cake mix and that's another reason to freeze them — you don't have to make a special trip to the store.
This is a wonderful recipe from Mona, given to LaWanna, then to me, and now to all of you. I also use this recipe to make wonderful cinnamon rolls.
2 1/2 cups hot water
2 1/2 cups flour
1 tablespoon yeast
3/4 cup dehydrated potatoes
1/2 cup sugar
1 egg, plus 2 egg whites
1/2 cup oil
1 1/2 teaspoons salt
4 cups flour
Mix water, flour and yeast in mixer. Then add remaining ingredients. Knead dough in a bread mixer for five minutes, or by hand for 10 minutes. Put in refrigerator for 12 hours or more. Use within one week. Shape into rolls, let rise double in bulk. Bake at 400 degree for 10 minutes. The rolls can also be frozen.
Breakfast Dream Cake
1 18-ounce package yellow or spice cake mix
1 cup vegetable oil
1 cup sour cream (I use apple sauce instead of sour cream if I'm out)
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 3/4 cups chopped walnuts
Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan. Combine cake mix, vegetable oil, eggs, and sour cream in a large bowl. Beat two minutes with mixer at low speed. Scrape sides frequently. Mix sugar, cinnamon and walnuts in a medium bowl. Spread half of the batter in the pan. Sprinkle half of the walnut mixture over the top. Repeat with remaining batter and walnut mixture.
Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean.
Pineapple Upside-down Cake
1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices of canned pineapple rings or 10 ounces crushed pineapple; drained
9 maraschino cherries
1 1/4 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup margarine or butter; softened
1 tsp vanilla
Preheat oven to 350 degrees. Melt the 1/4 cup butter in an 8 x 8 inch baking dish in oven (I used an 8" heart-shaped dish). Remove dish from oven and sprinkle brown sugar evenly over melted butter. Cut pineapple slices in half and arrange with the cherries over the brown sugar and butter mixture.
In a separate bowl, prepare cake batter by placing remaining ingredients and blending on low speed for 30 seconds. Then, use mixer on high, scraping bowl occasionally for three minutes. Pour batter over pineapple topping. Bake for 40 to 45 minutes until a toothpick inserted in center comes out clean. Remove from oven and immediately invert on heatproof plate. For a real treat, add a dollop of whipped cream on top!
Happy baking and see you next month.