APPLE PIE CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

With a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. Servings: 12


INGREDIENTS

  • 4 1/2-5 cups all purpose flour
  • 1/3 cup sugar
  • 2 packets Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 Tablespoons butter
  • 1 large egg

Filling

  • 3 fuji apples, peeled and diced very small
  • 5 Tabs butter, softened divided
  • 1/4 cup sugar
  • 1/2 cup + 2 Tabs brown sugar divided
  • 2 teaspoons cinnamon divided
  • 1 teaspoon apple pie spice

Frosting

  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 cups icing mixture

INSTRUCTIONS

Dough

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Filling

  • In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
  • Roll dough into a 15×10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
  • Roll up dough tightly and cut into 12 equal-sized pieces.

    Place cut-side-up in a greased 9×13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.

Frosting

  • Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.

NOTES

TIP:  Use unflavoured dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.

Recipe adapted from these Beginners Frosted Cinnamon Rolls.

 

Old-fashioned Scottish Oatcakes

July 13, 2020 / Lyn Jones / 0 Comments

Oatcakes are a cross between a cookie and a savoury cracker. Eat them as plain cookies, sandwich two together with jam or date filling, or use them as a base for hors d’oeuvres.

Ingredients

  • 1 cup shortening, softened at room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp bicarb
  • ¼ tsp salt
  • 2 cups old-fashioned rolled oats (not instant)

Instructions

  1. Assemble ingredients.
  2. Preheat oven to 350°. Line baking sheets with parchment paper.
  3. With electric mixer, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  4. In separate bowl mix flour, bicarb and salt. With mixer at lowest speed, gradually add the flour mixture until combined. Remove bowl from mixer and, using a wooden spoon, add the rolled oats. Stir well.
  5. On lightly floured work surface, roll dough thin – between ⅛” and ¼” thick. Cut into 2” circles or squares. Gather and re-roll scraps to cut out remaining oatcakes. Place on prepared baking sheets, spacing oatcakes about 1½“ apart.
  6. Bake 10 minutes. Let oatcakes rest on baking sheets for 3-4 minutes then transfer to wire cooling rack.
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