When all is well and not so well... they are there. Since 5th grade a lot has changed :) I still remember that Sunday School class! I praise the Lord for their desire to seek Him
and their testimony of His grace in their lives.
Let us consider how to stir up one another to love and good works ... encouraging one another. Heb. 10:24-25
~ Complete with a visit to the Queen Bee Coffee Company to see one of their newest employees :)
~ And... baking lots of fall treats...
Pecan Cinnamon Rolls
One of the recipes I have used.... from "Jo Cooks" Dough
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- For the rolls, dissolve the yeast in the warm milk in a large bowl. (or I have done this with a bread machine)
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx. 16 inches long by 12 inches wide. It should be approx. ¼ inch thick.
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. (12 rolls)
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary!
- While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
Baked Pumpkin Oatmeal
2 cups Quaker Old Fashioned Oats 1/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 1/2 teaspoons pumpkin pie spice 1 1/2 cups milk 1/2 cup pure pumpkin (not pumpkin pie filling) 2 tablespoons pure maple syrup 1 large egg 3 tablespoons melted butter, cooled to room temperature 1 teaspoon vanilla extract 1/3 cup dried cranberries | Yield: Serves 6 Prep Time: 10 minutes Cook Time: 30-35 minutes Total Time: 45 minutes |
1. Preheat oven to 350 degrees F. Grease an 8x8 square baking dish and set aside. 2. Mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice. 3. In another bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, & vanilla. 4. Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish. 5. Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm. Note-this baked oatmeal is great reheated in the microwave. Add a touch of milk after reheating keep moist :) It is also easily doubled for a 9x13 pan. |