PARMESAN MUSHROOM CHICKEN

PARMESAN MUSHROOM CHICKEN
4 thin skinless, boneless chicken steaks
seasoned flour (I use Wondra with salt & pepper)
1/4 cup buttermilk
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced mushrooms
1/2 teaspoon fresh thyme
2 cloves garlic, minced
1 cup white wine
1/2 cup heavy cream
1/2 cup Asiago Parmesan

  • Combine WONDRA flour with salt and pepper – mix well.
  • Dip chicken in the buttermilk and then dredge in the flour mixture.
  • Heat butter and saute’ chicken until golden.  Remove from skillet and keep warm.
  • Add olive oil.
  • When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
  • Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
  • Slowly add the heavy cream, stirring constantly until well blended.
  • Add Parmesan cheese, stirring until melted.
  • Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

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GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe
12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

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OATNUT SOURDOUGH HERB DRESSING

Thanksgiving after Thanksgiving  I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was always those years ago again. Now daddy used Mrs. Cubbinson’s cornbread dressing as a base and doctored it, but several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did it and it’s from scratch!
One of the great things about bread dressing is that the leftovers work for meal after meal and if you’re making gravy, it only enhances the flavor.
OATNUT SOURDOUGH HERB DRESSING
10 slices Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine or shredded
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups homemade chicken broth**
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4-5 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender.
  • Add the mushrooms and garlic last as they will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

NOTE **:  I make my own broth from the carcass of a Rotisserie chicken each week to use in my recipes.  I buy the rotisserie chicken at Costco and use the meat to snack on or to make chicken salad or pastas.

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DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING
CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

  • Heat oven to 325 degrees.
  • Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
  • Squeeze oranges, saving pulp
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool 10 minutes and then invert onto platter.
  • Cool before frosting.
FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

  • Beat butter until fluffy.
  • Beat in 1/2 of the powdered sugar until smooth.
  • Add orange juice, vanilla and orange peel. Blend until smooth.
  • Slowly add the remaining sugar and blend until silky.
  • Adjust sugar and orange juice until desired consistency and flavor is reached.
If you don’t have this mess in the end, you did it wrong!

BAKED CARAMEL PEARS

BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

NOTE 1* I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
NOTE 2** I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2017

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Once again it is sunny with fluffy clouds looking really nice – until you open the door. We’ve needed rain and then we got it in a BIG storm Saturday night, but once again we are getting super high temperatures (82 ALREADY this morning (not even 8AM), but then again it doesn’t get very low even in the middle of the night) on its way to mid 90’s, high dew points (82+ degrees), high humidity (81%+)  making the heat indexes extremely high, (feels over 100°+ according to weather underground‘s calculations). IT’S JUST PLAIN miserable and makes you dehydrated so quickly!  Oh, and there is a threat of thunderstorms all week that will just make it even more sticky!

ON THE BREAKFAST PLATE

Orange flavored Nutrition Drink and Green Tea

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRYjust one load today of sheets
  • LIVING AREASIt’s a bit cluttered as I’ve spent the past few days sorting and packing a few things.
  • KITCHENquite clean – hubby cooked yesterday so I did a DEEP clean after.
  • STUDIOI did a DEEP clean yesterday as I was sorting and packing, but the rest of the house suffered for it.
  • YARDjust mowing and watering
  • BLOGstill doing some recipe updating, making lists for recipes that need new pictures and planning for future posts as I combine old blogs into this one. I’m doing some recipes and pictures in advance for BLOGMAS 2017

CURRENTLY READING & TELEVISION / DVR

We rented the Lost City of Z this past weekend. It was interesting, but seriously not what I thought it would be.

We’re done binging on The Walking Dead with the finish of Season 6 and are eagerly awaiting season 7 on NetFlix.  I can’t wait for season 7 so we can be totally caught up before the season 8 starts in the fall. We also finished Between and are waiting on its next season.

We’re still catching up on Dare Devil and Jessica Jones. We’ve also added The Fall with Gillian Anderson from the X-Files to our list of newly started series along with Travelers.

I’m half way through with Book #2, French Roast of Ava Miles’ series for Dare Valley.

  • SALVATION – We’ll see where they go with it.  I’m still undecided.
  • AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and fun side of Tyra.
  • ZOO – is back. I wasn’t sure I liked the 10 year jump into the future, but am getting used to it since they are using the same characters, just took some adjusting.
  • FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty.  Jason was so funny on the Holiday Baking Championship which he won against professionals.  He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
  • AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
  • DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
  • GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker.
  • MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me.
  • THE “F” WORD – I love this fun new side of Gordon Ramsey with his funny antics and pranks with disguises.
  • SUPERHUMAN – some of these people amaze me SOOOOO much!  I wish I was this talented.

CRAFTS / PROJECTS

Here are a few more ideas from my Pinterest board for Christmas cards and cute wrapping idea with photos for tags.

KITCHEN WISHES

I LOVE this kitchen I found on Pinterest and want to do my next kitchen quite similar, but maybe not so blue. I think it is the back splash and shades I don’t like in particular. I have sunflowers as a decoration now and love and want to keep a sunflower theme, so am thinking a distressed white with a hint of blue for the cabinets and a pale yellow for the backsplash and not shades, but short shutters instead, but LOVE the layout overall.

MENU PLANS FOR THE WEEK

Starting next week I’ll be making recipes exclusively that need “NEW” pictures.  I can probably go through the rest of this year with NOT repeating anything LOL.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
DUTCH BABY PANCAKE
ROASTED RED PEPPER STRATAS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
HOT CHICKEN SALAD
RITZY CHEDDAR CHICKEN
CHICKEN UNDER A BRICK
FONTINA STUFFED PORK CHOPS
MEXICAN NOODLE  BAKE
LEMON BUTTER CHICKEN
C.O.R.N.
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP/TUTORIALS

TUTORIAL LINK FROM LAST WEEK: GETTING THE MOST OUT OF YOUR PRESSURE COOKER

ON MY MIND

I finally met with my new surgeon last week.  I have to say I like him and I really like that he “HEARD” the whole story and his first inclination is to “FIX” the problem and maybe without surgery though it will require 4 more tests, one of which requires anesthesia, one of which is a 24 hour study that will be less than comfortable, another that requires nuclear medicine for an all day test and one that is short, but uncomfortable and one that will be just plain miserable.  BUT, if any one of these points to a way to “CURE” me without surgery, I am ALL for it.

He already took me off of 6 prescriptions that other doctors put me on trying to “SOLVE” my problem which I am THRILLED about.  So many times doctors just keep throwing medicine after medicine dealing with the symptoms instead of the root cause.  In this case it’s kind of a CHICKEN OR THE EGG situation, but he is trying hard to figure out which came first.

I did the research and if these tests go the way I’m now hoping, I’ll be able to get off ALL my current prescriptions and just take two different ones to create a better way of life with NO surgery.

THINGS THAT ARE MAKING ME HAPPY

  • Finding a surgeon whose first instinct is NOT to cut, but cure.
  • Cleaning up the old blogs and deleting old data

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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COCONUT WALNUT BITES (MOUNDS BALLS)

The original recipe called for making the balls the size of walnuts, but we found they were too sweet to eat that much all at once so I began making them the size of cherries and we are much happier, PLUS as a bonus you get more chocolate! I took pictures of both sizes for you to see. These are like a cross between a See’s Cream center Easter egg, a Mound’s bar and finely ground walnuts.

COCONUT WALNUT BITES (MOUNDS BALLS)
makes 8 dozen cherry sized bites

1 pound sweet butter
2 pounds flaked coconut
2 pound bag powdered sugar
1 can sweetened condensed milk
1 cup walnuts, chopped fine
2 packages candy bark
toothpicks (optional)
sprinkles (optional)

  • Cream butter and sugar together in a large mixing bowl.
  • Add coconut, milk, walnuts, and vanilla, blending well.
  • Chill several hours until just about firm.
  • Using gloves sprayed with non-stick cooking spray roll into cherry sized balls.
  • Place on wax paper coated cookie sheet.
  • Freeze for an hour or so.

  • Using a double boiler, melt candy bark, one half package at a time.
  • Use toothpicks to dip each ball into the chocolate and then place on wax paper to dry and harden. If you are decorating, do it as you go. Candy Bark hardens relatively quickly.
  • Keep chilled until serving. They also freeze well if you want to make them in advance for the holidays.

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VAMPIRE SLAYER GARLIC BREAD

OMG This appetizer replaces any entree – it’s ooey, gooey, cheesy and literally melts in your mouth all the while tantalizing your taste buds from the very first bite!

VAMPIRE SLAYER ARTICHOKE BREAD Adapted from Crumb
2 tablespoons butter
2 cloves garlic, minced fine

14 ounce can artichoke hearts, drained REALLY WELL and chopped small
1 cup shredded Face Rock Vampire Slayer Cheddar cheese
½ cup shaved Parmesan cheese
¼ cup sour cream
1 bunch green onions, finely minced
1 package Seattle Sourdough Ciabatta rolls
Sea salt
Freshly ground black pepper
  • Preheat broiler, and line a large baking sheet with aluminum foil.
  • In a large skillet set over medium-high heat, melt the butter until foamy.
  • Add garlic and green onions sauteing until fragrant, about 30 seconds.
  • Remove from heat, and stir in artichoke hearts, mozzarella, cheddar, Parmesan and sour cream until combined.
  • Slice the bread lengthwise.
  • Place the bread halves on the prepared baking sheet, cut side up, and spoon the cooled cheese and artichoke mixture over top.
  • Lightly salt and pepper to taste.
  • Broil until cheese is melted and bread is hot.
  • Cut each half into pieces and serve right away, while the cheese is still nice and melted.

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GETTING THE MOST OUT OF YOUR PRESSURE COOKER

Cooking under pressure requires much less liquid than conventional cooking methods since there is less evaporation. You can always use more liquid than recommended in a pressure cooker recipe, but never use less. The whole concept of pressure cookers is simple. Water or any cooking liquid comes to a boil at 212° at which point it produces steam. Steam is hotter than boiling water and can reach approximately 250°. Trapped steam builds up putting approximately 10 to 13 PSI (pounds per square inch) on food, making it cook by at least 25% faster. For this reason there are a few VERY important things to remember.

  • Begin cooking under pressure over a high heat.
  • Once the pressure cooker comes up to pressure, lower the heat to a low heat setting so that it maintains the pressure without exceeding it. If pressure appears to be dropping, raise the burner up slightly. This is easy when using a gas range, but if you are cooking with an electric range you will need to use two burners; one on high heat to get things going; the other on low to maintain the pressure.

Pressure cookers cook quickly since they use the pressure created from the built-up of the hot trapped steam in the pot. Because of this there are a few important things to remember.

  • Always use at least 1 cup of cooking liquid.
  • Never fill the pressure cooker more than half way full with liquid. You can always reduce liquid by boiling off excesses later until you reach your desired consistency.

Even though steam doesn’t weigh anything, it needs space in the pressure cooker to build up. For this reason always remember:

  • Never fill it more than two-thirds full with food.
  • Never fill it more than half full with liquid.

The key to cooking with a pressure cooker is timing.  Timing is as important as developing pressure. Once you have reduced pressure according to the recipe directions, be sure to set a digital kitchen timer for the recommended cooking time. Remember:

  • All cooking times are approximate and might be understated, but it’s always better to under cook something than overcook it.
  • If food needs to be cooked longer, do so in 1-5 minute intervals under pressure.
  • The harder (tougher) the food, the longer the additional time!

Size really does matter when it comes to recipe preparation. A few important things to remember are:

  • For consistent results, cut foods into pieces of uniform size to promote even cooking. Large pieces of meat take considerably longer to cook than say smaller cubed pieces as do pieces with bones.
  • When mixing foods, such as meat, potatoes, and vegetables, begin by cooking the meat, say halfway, release pressure then add the potatoes; cook then for 2/3 their recommended cooking time, and at last add the quicker cooking vegetables. You may need to follow this “stop and go” routine several times, but it’s important so that the food retains its texture as well as flavor.
  • For extra flavor, brown or sauté foods first just like you would when cooking with conventional cookware. For instance, brown the meat and vegetables for a stew, before adding other liquids and cooking under pressure. Be sure to deglaze the pot, scraping up any browned bits clinging to the bottom with a small amount of wine, broth or even water, so they are loosen, adding flavor to your food, as well as discouraging scorching.

Rapid or Natural Release? Unlike your great-grandmother’s pressure cooker, an important safety feature of today’s pressure cookers is that they can’t be opened until you completely release the pressure from the pot. 
Depending on what you’re making, you will release steam, and therefore pressure, from your pressure cooker by either using one of the two following methods:

The Natural Release Method: when cooking tough or large cuts of meat, remove the pressure cooker from the heat source and let the pressure dissipate on its own as the pressure cooker cools down. This can take up to 30 minutes.

Quick Release Method: when cooking most recipes that contain foods that are softer, read the owner’s manual and follow the manufacturer’s instructions on how to release pressure as soon as the food is done cooking. The easiest way to do so, is to move the pressure cooker from the stove to the sink and run cold water over the top side of the lid and pot until the all the pressure is released, taking less than a minute.

You can adapt your favorite recipes for the pressure cooker pretty simply. Even though the pressure cooker is best suited for cooking foods that require long cooking times such as soups, stews, and beans, you can cook almost anything in it. The following are a few hints for adapting conventional recipes to the pressure cooker:

  • Prep ingredients as called for in the conventional recipe.
  • Make sure you are using enough liquid to create steam (usually a minimum of 1 to 2 cups).
  • Try and match the conventional recipe to a similar pressure cooker version and adjust the ingredients and cooking time accordingly.
  • Cut back on the cooking time at least 25%, up to 50%. Remember, you can always go back and cook the food longer if need be, while overcooked mushy food cannot be saved!

Make sure you store your pressure cooker correctly. The most convenient and best way to store your pressure cooker after using it is to place the lid upside down, on top of the pot. Always wash the pot, lid and rubber gasket by hand with soapy, warm water; dry well before putting away. Make sure to check that the safety valves are clean and unobstructed and that the rubber gasket is always pliable and flexible before inserting it under the lid. DO NOT STORE IN A CLOSED SEALED POSITION.

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APPLE RUM RAISIN CINNAMON ROLLS

These are inspired by and adapted from a secret family recipe for cinnamon rolls that my aunt made for many years.  Since I’ve been making these recipes I have adapted a good and easy to follow plan kinda like changing the batteries in your smoke detector at New Years.  At Christmas time I replace my yeast, baking powder and baking soda supply so they are always fresh.

DOUGH
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt

**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.

•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins.  Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point.
•Cover the pot and let the dough rise for an hour.
While the dough is rising, prep the filling. 
•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes.  Pour apples into a colander to drain off excess moisture and set aside.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken. •Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla.   The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
At this point you can make the rolls or refrigerate the dough until you’re ready.

•Preheat the oven to 375˚.
•Roll out the dough on a floured surface to a rectangle about 10 x 30 inches.  I use Press-N-Seal to coat my counter – easy to roll out dough and easy to clean up that way.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they’re nice and golden.
While the rolls are baking, make the icing.
•Melt the butter and brown sugar in a saucepan over medium heat.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze.  If freezing, wrap in several layers of saran, sealing all the edges well.

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CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
Dough
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.
  • In a small saucepan over low heat, heat the milk and butter just until the butter melts.
  • Add the water and set aside until warmed to 120º F-130º, about 1 minute.
  • Pour the milk mixture over the flour mixture and mix on low speed until combined.
  • Add the eggs one at a time, beating well after addition.
  • Add the vanilla.
  • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.
  • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.
  • Sprinkle you work surface with flour.
  • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
  • Place the dough in a large bowl and cover with plastic wrap.
  • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

  • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.
  • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.
  • Remove from the heat and stir in the WHITE CHRISTMAS.
  • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

  • In a small bowl, stir together the butter and cinnamon.
  • Center a rack in the oven and preheat to 350º.
  • Press down slightly on the dough to relieve the gas build-up.
  • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.
  • Using a pastry brush, spread the cinnamon-butter evenly over the dough.
  • Sprinkle the dough with the chopped chips.
  • Cut the dough into six 2-inch wide strips.
  • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.
  • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.
  • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
  • Bake the cake until the top is deep golden brown, about 20 minutes.
  • Loosely tent with foil and continue baking 15 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Gently tilt the pan and tap the side on a counter to release the sides of the cake.
  • Invert a serving platter on top of the cake, then invert the pan and the plate.
  • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.
  • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.
  • Serve the cake warm or at room.