High Five Orange Rolls

The once a decade I bake something, this is what I bake. Amazing. I got this from http://www.fromkarenskitchen.com/recipes/breakfast/roll/high_five_orange_rolls.php

Yield

18 rolls

Roll Ingredients

1 tablespoon granulated (white) sugar
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1/2 cup butter, melted
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt

Filling Ingredients

1/2 cup butter, room temperature
2 tablespoons grated orange zest
1 teaspoon orange extract
3/4 cup granulated (white) sugar

Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' (powdered) sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed

Directions

Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.

Turn the dough out on a floured surface and roll out into a 24 x 12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F (177°C).

Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Tres Leches Cake

I love Tres Leches Cake and I'm tired of fishing for this recipe every time I make it.  The cake recipe is from Pioneer Woman. The photo is also hers.  I use a different icing than her, though. I included the recipe for that.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 8 oz. cream cheese
• 2 cups powdered sugar
• 1 small tub Cool Whip

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes (I do 30 minutes in my oven - 35 minutes burned the bottom a little) or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (or just leave it in the 9x13 like me).
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture(that will leave a dryish cake. I use all of it because I like my cake wet. When in doubt, split the difference) — try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes (2+ hours if you use all the milk mixture).

To ice the cake, mix the cream cheese and powdered sugar until smooth and spreadable. Fold in the Cool Whip.

Zucchini Brownies

I found this on allrecipes.com while searching for something else to make with all my zucchini! They are surprisingly delicious!

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter will very thick.  Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Big, Fat, Chewy Chocolate Chip Cookies

Kelly told April and April told me about these. These cook up big and fluffy - which is my kind of cookie. The original is from Allrecipes.com

Ingredients

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips

Directions
Preheat the oven to 325 and line a baking sheet with parchment paper (definitely do this).

Sift together the flour, baking soda, and salt; set aside.

In a medium mixing bowl, cream together melted butter, brown sugar, and white sugar until blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand.

Drop cookie dough 1/4 cup at a time onto the parchment lined sheet 3 inches apart. Bake 15-17 minutes or until edges are lightly toasted. Makes 18 cookies.

Lime Squares with Strawberries

I got this from The Tasty Kitchen. They are really yummy and pretty easy, especially if you replace the homemade crust with a store-bought one.

FOR THE TOPPING:
1 cup Fresh Strawberries, Sliced
1 Tablespoon Sugar

FOR THE CRUST:
⅔ cups Blanched Almonds (I used regular ol' almonds)
1 cup Graham Cracker Crumbs (about 4 Oz. or one package)
¼ cups Sugar
1 Tablespoon Lime Zest ( I didn't have any, so I left this out)
½ sticks Unsalted Butter, Melted And Cooled (I used salted butter)

FOR THE FILLING:
2 whole Egg Yolks
1 can Sweet Condensed Milk, (14 Ounces)
½ cups Fresh Lime Juice (I didn't use fresh juice)

Preparation Instructions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice strawberries, sprinkle 1 tablespoon of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor (or blender), finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: in a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in the pan on a rack; *top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using the parchment paper overhang, lift it out of the pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in the refrigerator, cover with plastic wrap.

*I would wait until you're ready to serve it before you put the strawberries on. The juice from the strawberries can make the crust soggy.

Pear Crisp

I got this from Pioneer Woman and it is amazing. The pecans make the dish. I took a picture of it before I put it in the oven, but umm...I took a giant bite out of it before I realized I had forgotten to take an "after the oven" picture. So I used Pioneer Woman's photo as well.

FILLING INGREDIENTS:
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt
_____
Topping Ingredients
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted

Preparation Instructions

Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish/pie pan; top with crumb topping. Bake at 350 degrees for 30 minutes. Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

Raspberry Trifle

This is a recipe I got from my sister-in-law. Those of you that were at the very last book club at Dorothy's may remember this dessert. My favorite quote from someone after eating this was, "I want to dive into the bowl and eat my way out." Enjoy.

1 cup heavy whipping cream (whipped)

3 (8-oz) packages cream cheese

1 cup sour cream

2 cup powdered sugar

1 tsp. vanilla extract

1 tsp. almond extract

1 large angel food cake

2 bags frozen raspberries

Whip the cram and then add the cream cheese, sour cream, powdered sugar, vanilla extract, and almond extract. Break the angel food cake into small pieces (size of golf balls) and fold into the above mixture. Layer 1/2 of this mixture in the bottom of a trifle bowl or glass bowl. Then layer 1 bag of raspberries over it. Layer the remaining 1/2 of the mixture over the raspberries and pour the remaining bag of berries on the top. Refrigerate and serve.

One Bowl Brownies

Someone asked if I had a good homemade brownie recipe. These are the best.

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Spread in greased 13 x 9 inch pan (I line a pan with foil and grease that. That way you can lift the foil out with the brownies in it.). Bake for 35 minutes (do not overbake).

Chocolate Lover's Favorite Mint Brownies (from Dakin Stovall)

Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 (1 ounce) squares unsweetened chocolate, melted and slightly cooled
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (optional)

Mint frosting:
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powerdered sugar
1/2 teaspoon peppermint extract
Few drops of food coloring

Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla

In a large bowl, cream together the sugar and butter for the brownie until fluffy. Beat in eggs until well blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased 9x13 pan and bake at 325 degrees for 30 to 35 minutes, or until no imprint is left when touched. Do not overbake.

Mix mint frosting ingredients until creamy and spread on brownies. Refrigerate for 1 hour.

For glaze, combine butter and chocolate chips in a double boiler; add vanilla and blend thoroughly. Pour gently over the frosting and spread by tipping the pan before the glaze cools; refrigerate.

Buttermilk Pie

Very easy and delicious.

1/2 cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust


Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

From allrecipes.com

Monster Cookies

Our favorite cookies. They're practically health food if you consider how much peanut butter and oatmeal are in them (and forget about the sugar and butter). Enjoy!


3 eggs
1/2 tsp vanilla
1/2 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 1/2 cups peanut butter
2 tsp. baking soda
4 1/2 cups oatmeal
12 oz. bag chocolate chips
large bag M&Ms

Beat eggs, vanilla, butter and sugars until smooth. Add peanut butter and baking soda and mix well. Add oatmeal and mix until combined. Add chocolate chips and M&Ms and combine well. Drop by large teaspoonfulls onto an ungreased cookie sheet. Bake at 350 degrees for about 10 minutes.

Fresh Peach Dessert

I made this last night. It is a no-bake cheese cake, but the walnut crust is really yummy and it is great with any of the fresh fruits in the summer time. I usually make it with fresh strawberries or peaches.

Crust

2 cups flour

½ cup brown sugar

1 cup butter

1 cup chopped walnuts

Cream sugar and butter. Add the rest. Press into a 9x13 pan. Bake at 325° for 15. Cool. Crumble with fork and leave in pan.

Filling

8 oz cream cheese

1 tsp vanilla

¾ cup powdered sugar

1 12 oz tub of whipped topping (cool whip)

Cream together the cream cheese and the powdered sugar. Add the vanilla and then fold in the cool whip. Spread over cooled crust.

Topping

2 cups water

2 Tbsp cornstarch

1 cup sugar

1 small package peach jell-o (or the flavor that matches the fresh fruit)

4 cups diced peaches (or other fresh fruit)

Bring the water, cornstarch and sugar to a boil. Add the jell-o and stir until dissolved. Cool and fold in fresh fruit.

Amy's Chocolate Chip Cookies

These cookies came from a family friend, Marty Larkin, who always made yummy chocolate chip cookies for our family. When she moved away, I asked her for the recipe and have used it my whole life. I think the secret to good chocolate chip cookies is taking them out at 12 minutes and letting them cool on the cookie sheet for another few minutes so they are no longer puffy. I then transfer them to a paper towel on the counter. They turn out really soft and yummy and some of the extra grease is absorbed by the towel too.


Blend together until smooth
1 Cup Shortening
3/4 Cup white sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
2 Tablespoons water

Blend in well 1/2 teaspoon salt and 1 teaspoon baking soda

Mix in 2 1/4 cups flour until smooth

add 6 ounces chocolate chips

spoon onto ungreased cookie sheet and bake at 350 degrees for 12-15 minutes. (until just barely golden brown) Let cool on paper towel.

Pioneer Woman's Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8" square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don’t have any chocolate in them and therefore, they’re totally healthy and non-caloric.

Almond Butter Cake Recipe

Shelly Jones made this dessert for a Stake Relief Society meeting and it was so yummy. It is a very dense cake that was just the right sweetness.

1 1/2 c sugar

3/4 c (1 1/2 sticks) unsalted butter, melted
2 eggs
1/2 t salt
1 1/2 t real almond extract
1 t real vanilla extract
1 1/2 c flour
~1 T sugar (to top)
~ 1/4 c sliced almonds

Stir together sugar (1 1/2 c) and melted butter until smooth. Add eggs and stir until creamy and all one color. Add salt, almond extract, vanilla, and flour, and stir vigorously until blended. Pour into a greased 9" cake pan and smooth the top. Sprinkle with sugar (~1 T) and then sliced almonds. Bake at 350 for about 35 mins or until golden brown and a toothpick inserted into the center comes out with just a few crumbs on it. Cool at least 30 mins. Serve with fresh fruit and whipped cream, ice cream and warm fruit sauce, etc.

Karla's Fast Gooey Bars

1 white or yellow cake mix
2 eggs
1/3 cup oil
1 cup semi-sweet chocolate chips
1/4 cup butter/margarine
1 can sweetened condensed milk

Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x13" pan. In a medium size bowl, mix the first three ingredients together. Press 2/3's of the cake mixture into the bottom of the prepared pan. In a different microwave-safe bowl, combine the last three ingredients. Melt in the microwave for one minute; then stir until all melted. Pour chocolate mixture over cake mixture in pan. With the rest of the cake mixture, take tablespoonfuls and press flat, then lay on top of the chocolate mixture, leaving space in between the flat pieces to form an aesthetic-looking dessert! bake for 20-25 minutes or until a toothpick inserted comes out clean.

My mother-in-law found this recipe in a book complied from her ward in Moroni, UT; Karla Bench is author of these delicious treats. I have found they are best after cooling completely. Even after refrigeration or the next day they are so good. My husband doesn't like semi-sweet chocolate, so I use milk chocolate chips and they taste just as good.

Lethal Layer Bars

I got this recipe from a book I was reading. I can't remember the author but the character she wrote about was a chef and at the end of the book she included a few recipes that were mentioned in the book and this was one of them. They are so delicious.

1/2 c. butter
1/2 c. brown sugar
1 c. flour
1 c. pecans
2 eggs
1 c. brown sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
Additional Flour
1 c. chocolate chips

Preheat oven to 375

Combine the butter, brown sugar and flour until crumbly. Press into a 9x13 pan and bake for 10 mins. Let cool. Spread pecans over the crust.

Beat the eggs, brown sugar and vanilla. Place the salt and baking powder in a 1/4 measuring cup. Fill the rest of the measuring cup with flour. Combine this with the egg mixture. Pour over the pecans and top with the chocolate chips. Bake for 20 mins.

Aunt Marty's Jello Salad

A recipe from my in-laws. And though I've asked, I still do not know who Aunt Marty is. But I love this stuff! I was not sure what label to put on this...any suggestions are welcome. I will edit them if I need to.

2 3oz. pkgs. lemon jello
8 oz. cream cheese
20 oz. crushed pineapple
1 pt. heavy whipping cream
1 small jar marachino cherries

Strain the pineapple, reserving the juice. Make jello according to directions, substituting 1 cup of the required cold water with a mixture of pineapple juice and 2 Tbsp cherry juice (mixture should make 1 cup total). The cherry juice is mostly for color. Allow to soft set in the refrigerator(about 2 hours).

Mix softened cream cheese into the jello.

Whip the heavy cream. Fold in the whipped cream and crushed pineapple into the mixutre. Allow to set for at least an hour. Garnish with cherry halves.

Carmelitas

This is the Sarah S. recipe, of course (read entire recipe for all ingredients needed).

2 Cups flour
2 cups oatmeal
1 ½ cup brown sugar
1 tsp baking soda
½ tsp salt
1 ¼ cup soft butter


Mix above ingredients together. Reserve ½ of the mixture. Press remaining ½ into a 9x13 pan. Bake for 10 minutes at 350°. While crust is cooking, combine the following:

12 oz. Mrs. Richarson's Butterscotch Carmel topping (or similar topping)
3 Tbsp. flour

Pour over hot crust. Sprinkle 1 C. semi-sweet chocolate chips over the caramel layer. (you may also add ½ cup chopped nuts).

Top with remaining crust mixture by crumbling over the top of the caramel. Bake for 18-22 minutes at 350. Allow to cool 1-2 hours before serving.

Turtle Brownies

I found a recipe similar to this one when I was blog surfing. Unfortunately, I can't remember the actual blog I printed it from. Sorry.

1 box chocolate cake mix
1/3 cup milk
3/4 cup butter
1 bag chocolate chips
1 jar caramel sauce
2/3 cup chopped pecans

Melt butter in the microwave and add butter and milk to cake mix. Mix well and add chopped nuts. Pour 1/2 of batter into a greased and floured 9x13 pan. It will be pretty think and hard to spread. I spray some Pam onto a piece of plastic wrap, lay it over the batter and use it as a mess-free way to spread the batter flat. Bake the first layer at 375 for 6 minutes. Remove from oven and pour caramel over baked portion and spread evenly (again, this will be hard unless you heat the caramel first or use the plastic wrap). Sprinkle chocolate chips over caramel and cover chips with remaining batter (use your plastic wrap again). Bake at 375 for 18-20 minutes. Cool completely before serving. These are very gooey and serve better the next day, after they've had time to set up.