InsiderRecipes

 

INGREDIENTS

• 3/4 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

DIRECTIONS

1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun. 

  Hot Cross Buns are one of my favorite buns ever... I like to put Cinnamon on mines to add that sweetness.... you can make these or you can buy the premade from the store... But I would advise you to make them from hand..... The premade Buns are good but there is nothing like home made baking..... they are so good and the reason why I wanted everybody to check them out because these are original Sweet Buns Out.. these are also hard to make and hard to copy.... If something isnt done right the whole thing will be ruin and you don't want flat buns.... I advise you to follow these directions carefully because alot of people make that mistake when making buns.... SPECIALLY BURNT BOTTOMS OF BUNS... Try And Enjoy :) And Subscribe

 

INGREDIENTS 

• 1 1/2 cups milk
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 3/4 cup white sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons butter, melted

DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing. 

This Raisin Bread is so tasty.... I started out making a loaf but ended up with the wrong recipe..... I was completely confused, I did not know what to make instead of that loaf...... I found that I had some Raisins In the house and decided that umm maybe I can make  some Raisin Bread I cooked It and I haven't got a chance to take a chance to update this blog... But I wanted everybody to try this Raisin Bread....... Comment Subscribe and Enjoy....

 

INGREDIENTS 

• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup white sugar
• 1/4 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

DIRECTIONS

1. Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter or margarine; press into a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool.
2. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
3. Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate. 

 This recipe is craving..... Peanut Butter Pie is so tasty.... The name by it self cant be described in one word....  The cream cheese mixed with that Peanut Butter Mix is so amazing... try it its worth the time the money and the effort....

Method

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Cinnamon Sticky Buns is America's favorite snack to have in the early mornings... I love Cinnamon Buns growing up Cinnamon Buns was the morning dessert... something you drink your milk with.. Dipping your Cinnamon Buns in the cup of milk LOL... I don't know anybody doesn't love Cinnamon Buns they are so Delicious.... Comment and Subscribe...

 

 Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 medium tart apple, peeled and finely chopped
• 1/4 cup raisins
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter

Directions

• Using a rolling pin, flatten each biscuit into a 3-in. to 4-in. circle. Combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling and pinch to seal.
• Place in ungreased muffin cups. Bake at 375° for 11-13 minutes or until golden brown. Yield: 10 servings.

This is a nice little dessert... I'm not crazy about it but everybody has been going wild for this snack.... It taste very good don't get me wrong.... but Mini Apple Pies not my thing...   This is a snack to make and go easy quick and simple... comment and enjoy :)

 

 Ingredients

• 4 medium peaches, peeled and sliced
• 3 medium mangoes, peeled and chopped
• 1/3 cup sugar
• 1/4 cup orange juice
• 2 tablespoons whole wheat flour
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• TOPPING:
• 1/2 cup whole wheat flour
• 1/3 cup packed brown sugar
• 3 tablespoons cold butter
• 1/2 cup granola without raisins

Directions

• In a large bowl, combine the first seven ingredients. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
• For topping, in a small bowl, combine flour and brown sugar. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
• Bake at 375° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm. Yield: 8 servings.

 The Mango Fruit Crisp looks very appeal... I haven't had the chance to try it, for me it was just another tiny snack.... But I learned after dealing with type of dessert in culinary school that It is actually less appealing to people... Mango hasn't been the most favorite choice of fruit. But once you at least try The Mango Fruit Crisp your learn and experiment beyond your choices of desserts... It taste very sweet by what I was told... It very similar to a Peach Crisp.... I wanna know what some of yall feel about this dessert... Leave Your Comments Please...

Ingredients:

Pastry for single pie crust
1 T. granulated sugar
3/4 tsp. cinnamon
2 T. melted butter
3/4 c. eggnog
1 egg, slightly beaten
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. pure vanilla extract
2 c. mashed sweet potato


Direction:

Bake sweet potatoes until soft. Cool and mash. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle in pie shell. Bake in a 400F. degree oven for 5 minutes. Remove from oven and reduce temperature to 350F. degrees. Beat butter, eggnog, egg, remaining sugars, remaining cinnamon and vanilla into potatoes. Pour into pie crust. Bake for 50 minutes or until a knife instered in the center comes out clean. Cool. Chill until served.

Sweet Potato Pie is so good.... in a way its better then Pumpkin Pie to me. Who Else Thinks So Idk... Its something for the holidays mainly and its well served with a little bit Ice Cream on top and it will turn your frowns up side down.. LOL comment and subscribe...

 INGREDIENTS:

8 to 10 ripe peaches, peeled, pitted & sliced
1/2 to 2/3 c. white or brown sugar
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Deep dish pie plate lined with pie crust

CRUMB TOPPING:

1/2 c. sugar
1/3 c. butter
3/4 c. flour
Combine sliced peaches with sugar, salt, cornstarch, cinnamon and nutmeg. Mix well. Pour peaches into the deep dish pie plate. Combine topping ingredients to make a crumb mixture. Sprinkle over the peaches. Bake at 450 degrees for 15 minutes. Then reduce oven to 350 degrees for 30 minutes.

One of my favorite Deep Dish's my father use to make was a Georgia Peach Pie. He was raised in Georgia. And Its a Yearly tradition for our family... We always looked forward for daddies Deep Dish Georgia Pie.. That deep in crust with the juices of the peaches... (back yard peaches....) He even had a bunch of fruits and vegetables growing in our back yard growing up... And I remember my father would make The Georgia Peach Pie is what we use to call it... Every year for Thanksgiving And Christmas. This is just one of those type of recipes the original Recipe of my father is a family secret but I found this one to come very close to it but the taste cant be duplicated.... :) enjoy...

INGREDIENTS

• 1/2 cup butter or margarine
• 2 cups sugar
• 5 eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 (10 inch) unbaked pastry shell

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325 degrees F for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator. 

 Do anybody not like Pecan Pie.... Pecan Pie is so good.... so so so good... alot of people really do hate Pecan Pie... I don't get it. But for me I always was the one who tried to tell people how delicious a Pecan Pie was.... My grandmother use to always give me a tiny little bag of Pecans growing up... until I got to the age where I would be able to get my own and I would take the bags of Pecans... and she would make me a tiny little pecan pie.. like a Pecan Tart... one of my grand mothers desserts I always looked forward for... This is for the Pecan Lovers... If you not so fond of Pecans I suggest this not for you....

Ingredients:

• 1 cup water
• 2 Tbs brown sugar
• 1/2 tsp. salt
• 1/3 cup butter
• 1 cup white flour
• 2 eggs
• 1/2 tsp. vanilla extract
• 1/4 cup sugar
• 1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
You could serve this churro recipe with Hot Chocolate topped with whipped cream.

 Churro Is A Snack, I don't know anybody who hasn't had a Churro. They are very similar to cinnamon-twist in a way.... Taco Bell has them but they aren't any where near the original Churro anybody who had tried the Taco Bell version knows it doesn't come close to as good as the real ones... something the family can make and the kids can enjoy....

 Let me start off with this being said, This album crumble pie aint no apple crisp or apple pie (original) my personal opinion is that the apple crumble pie got a richer taste and more crispy. I took 1 bite and I realized that the crumble pie was much better then the original version of the apple pie. What I ended up doing was throwing some blueberry's in the mix to add more content... It Made It taste a bit bitter but it went with the brown sugar in the mixture... after you eat a slice of this apple crumble pie you will realize that the original pie was not as good as this one is.... Ill leave the opinions to you.... Leave your comments

Ingredients:

Base Crust:

120g Plain Flour
½ tsp salt
100g Shortening
50ml Water

Crumble Top:

30g Brown Sugar
120g Plain Flour
70g Butter

Fillings:

6 Green Apples (sliced)
80g Sugar
1 tsp Cinnamon Powder
¼ tsp Nutmeg

Steps: 

Crust: 
1. In bowl, combine flour and salt.
2. Rub in shortening until mixture resembles coarse crumbs.
3. Add in water until dough is formed.
4. Wrap the dough in between Cling wrap, roll out flat and chill for at least 10mins.

Fillings:  
1. Mix all filling ingredients in a bowl  Crumble Top:     1. Mix Sugar and flour in a bowl.
2. Rub in Butter until crumbly.  Assemble     1. Preheat oven 200 degrees C.    2. Spread the portion of the chilled dough sheet on the base of the pan. Poke holes on it with a fork.
3. Top up the pie with apple fillings
4. Spoon Crumble Top mixture over the pie.
5. Bake pie for 35 to 40 minutes, or until apples are soft and top is lightly browned.

This Was So Delicious Its Crazy Good. I Wanted Mines Just Kiwi And Strawberry And It Came Out Incredible. I Would Prefer That You Put Them In The Refrigerator So They Have That Crisp To The Cup.... Other Then That This Is A Snack That You Can Not Pass On. I Loved It Even The Process Is Very Easy Not Much To Do But The Cups The Fruit And Filling Is Easy. Enjoy And Spread The Delicious Cravings And Comment..



Ingredients:

150g plain flour
2 tablespoon sugar
80g butter
1 egg yolk
1 tablespoon water

Vanilla Pudding:
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
2 eggs
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel

400g of Fresh fruits (red, green grapes, Kiwis, Strawberries, Mangoes etc)

Optional:
50g Chocolate (melted)

Steps:


Tart Base:

   1. Preheat oven to 180 Degrees C.
   2. In a bowl, combines flour and sugar.
   3. Rub in butter until mixture resembles coarse crumbs.
   4. Add in egg yolk and water, mix till a dough is form.
   5. Place dough into tart molds, shape and trim the edges.
   6. Place a square piece of aluminum foil over the dough and weight with rice or beans.
7. Bake for 30-35mins or till tart base turns golden brown.
 8. Cool on wire rack

Vanilla Pudding:  
1. Mix together eggs, sugar, cornstarch, milk or juice in a pot.
2. Place over medium heat, mixing all the time and bring to a boil.
3. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes.
4. Mix in butter and flavors. Set it aside.

Assemble:  
1. Spread the tart base with a layer of melted chocolate, Chill in fridge till chocolate sets.
2. Fill tarts with vanilla pudding.
3. Top with desired fruits, chill for 3-4hours before serving.

Tart Base: Shortcrust Pastry (makes two 16cm tarts)