VANILLA PUDDING CINNAMON ROLLS

with Cream Cheese Frosting
from melskitchencafe.com

DOUGH:
1/2 C warm water
2T dry yeast
2T sugar
3 1/2 ounce package instant vanilla pudding
1/2 C butter, melted
2 eggs
1t salt
6+ C flour

FILLING:
1C butter, softened but not melted
2C brown sugar
4T cinnamon

FROSTING:
8 oz cream cheese
1/2 C butter, softened but not melted
1t vanilla
3C powdered sugar
2-3 T milk

In a small bowl, combine water, yeast, and sugar.  Stir until dissolved.  Set aside.  In large mixer, prepare pudding according to package directions.  After mixed, add butter, eggs and salt.  Mix well.  Add yeast mixture and blend.  Gradually add flour and knead until smooth.  If using an break maker, knead 4-5 minutes.  Do not over flour the dough -- it should be soft but not sticky.  Place dough in a greased bowl and let rise until doubled.
Roll out dough on oiled counter/board to a 34x21 rectangle.  Spread the soft butter on the dough.  In a bowl, mix the brown sugar and cinnamon and spread on top of butter.  Roll up from the long end very tightly.  Using a piece of thread, slice the log into 1/2" pieces and place in a lightly greased 9x13 baking dish.  Cover and let rise until double again.
Bake at 350 degrees for 20 minutes.  Remove when they start to turn golden -- don't overbake!
While baking, mix frosting by blending the butter and cream cheese until smooth.  Add vanilla and powsered sugar and milk as needed for the right consistency.  Frost warm rolls with cream cheese frosting.  Makes about 24 very large cinnamon rolls.
NOTE:  you can make the rolls and after slicing place them on baking sheets and immediately freeze.  After partially frozen, you can stack them between waxed paper.  Too cook, remove from freezer and thaw in the refrigerator over night or on the counter for 4 hours.  Bake as directed above.

 

Vanilla Pudding Cinnamon Rolls

Mason ate 2 huge Cinnamon Rolls!

BEEF STIR-FRY with BROWN SUGAR GLAZE

BEEF STIR-FRY with BROWN SUGAR GLAZE

Makes 12 servings

1 lb beef cut into strips/pieces
2T sesame oil
3-4 T flour
2T brown sugar
2T soy sauce
1/4 C water
1/2 T rice vinegar
1/4 t salt
1/2 t garlic powder
Vegetables of choice cut in bite-sized pieces (broccoli, green onions, cauliflower, carrots, green beans, etc.)

Place beef strips in a bowl and toss withe the flour until coated.  Heat the sesame oil over a high heat until very hot then turn down to medium-high and add the beef.  Cook and stir frequently until browned on both sides and cooked through.
While beef is cooking, cut your vegetables and place bowls to the side.
While beef is cooking, make the glaze in a small bowl by combining brown sugar, soy sauce, vinegar, salt, garlic powder and water.  Mix to dissolve the sugar.
When beef is cooked, start adding vegetables to the beef -- starting with those needing to cook the longest, such as cauliflower and carrots.  Add 1/4 C water to help steam and cook the vegetables -- it will cook off.
When vegetables are crisp tender, add the glaze and stir to coat.  Continue to cook until the glaze becomes thick and coats the beef and vegetables.
Serve over rice -- plain or fried

.