I will stand by YOU Rascal Flatts

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The Fluffiest Cinnamon Rolls Recipe That Ever Lived

• YEAST MIXTURE
• 1/3 cup very warm water, 110-115 degrees like a warm baby bottle
• 1 package active dry yeast, 2 1/4 teaspoons
• 1/4 teaspoon sugar
• DOUGH MIXTURE
• 1/2 cup sugar
• 1/3 cup buttermilk, room temperature
• 1/2 cup whole milk, room temperature
• 6 tablespoons butter, melted
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 2 eggs, slightly beaten
• 1 teaspoon salt
• 1 teaspoon baking powder
• 4 cups all-purpose flour, sifted (may need more or less)
• FILLING MIXTURE
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup butter, melted
• CREAM CHEESE GLAZE
• 4 oz. cream cheese, softened
• 1/4 cup butter, melted
• 2-4 tablespoons milk, may need more or less
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt, optional

Instructions

 

• In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
• Let mixture sit for a few minutes until it is puffy and foamy.
• Pour yeast mixture into a large bowl.
• Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
• Mix until combined.
• Mix in salt and baking powder.
• Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn't stick to a clean fingertip.
• Once dough has formed place the ball of dough into a large, lightly greased bowl.
• Cover with plastic wrap and place the bowl in a warm location.
• Let sit for about 1 hour or until the dough has doubled in size.
• Gently punch the dough down a few times to release the air.
• Sprinkle a work surface lightly with flour and turn dough onto floured surface.
• Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
• Brush the dough with half of the melted butter. (I sometimes add in a bit of vanilla extract to the butter)
• In a small bowl mix together brown sugar & cinnamon.
• Sprinkle on half the brown sugar mixture.
• Brush again with butter and finish with remaining brown sugar mixture.
• Starting from the end furthest from you, begin tightly rolling up the dough.
• When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
• Place the rolls in a greased baking pan,sides touching.
• Cover with plastic wrap and place in a warm location to let rise.
• Preheat oven to 350 F.
• Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
• While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.
• When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
• Serve piping hot, warm or room temperature!

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do this to your spam the result is amazing and delicious!

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NOTE hot water bath for 30 minutes 

NOT ten as stated above in video

can add green peppers or Red with cucumbers

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RHUBARB BREAD - Bonita's Kitchen

Ingredients: 2 1/2 cups all-purpose flour 1 1/2 cups packed brown sugar 1/2 tsp sea salt 1 tsp baking soda 1 large egg 1 cup evaporated milk or buttermilk 3/4 cup butter or margarine 1 tsp vanilla 1/4 cup chopped nuts 1 1/2 cup finely chopped rhubarb “ fresh or frozen” 2 tsp confectionary sugar Method: In a medium bowl add brown sugar, room temperature butter, milk and vanilla, start mixing. In a separate small bowl add egg “to check” then whisk together with fork, then add to mixture. Sift in flour, salt and baking soda, slowly start mixing together until blended. Fold in chopped rhubarb and nuts, until equally combined. Grease two loaf pans 9 x 5 inches, put batter into each pan. Pre-heat oven to 325ºF for 1 hour or until done or knife clean. When baked let rest for 5 minutes, remove from pans on cooling rack, then sprinkle with confectionary sugar. BONITA’S TIPS: Fresh or frozen rhubarb can be used for this recipe, if fresh peel or leave peel on and chop finely. Toss fresh or frozen rhubarb in some flour before folding into batter. This helps from sinking to the bottom of your bread. Nuts can be used or left out depending on food alleges, low sugar can be used follow food guide on google.

Baked Sticky Rhubarb Pudding - Bonita's Kitchen

Ingredients: 3 cups diced rhubarb, fresh or frozen 1 cup flour 2/3 cup sugar 1/3 cup milk 2/3 cup butter melted & slightly cooled 1 tsp baking powder ½ tsp vanilla 1 cup confectionary sugar 1 tbsp corn starch 1 cup water ¼ tsp salt Method: Pre-heat oven to 350ºF, baking time 60 minutes, grease 9 x 9” pan. Pour diced rhubarb on the bottom of pan. In a bowl add flour, sugar, baking powder, salt, milk, melted butter and vanilla, mix until smooth. Pour over rhubarb and spread evenly. In another bowl combine confectionary sugar and corn starch, scoop mixture evenly over top of batter mixture, then pour water over top and bake for 60 minutes or less depending on your oven. Serve hot or cold, with thick cream or whipped cream.

Tips to grow garlic in water bottles, get lots of roots and quickly harvest

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One bag of navy beans, We soaked the navy beans over night, then drained that water off.

Next Day Added:

jug of chicken broth

one big can whole tomatoes, one big can of tomato sauce, bacon , some ham, one and half onion, garlic, ham flavoring, liquid smoke, cayenne pepper, dehydrated carrots and celery plus a little celery salt, salt and pepper, paprika and a bottle of V8.