Mary’s Honey Walnut Swirls

Ingredients:

2 Tbsp active dried yeast 

1 C luke warm water

2 Eggs Beaten

1 C water

4 Tbsp vegetable oil

6 1/2 to7 C. Hot Roll Mix

1 tsp orange peel 

1 tsp lemon peel

Honey filling below powdered sugar glaze 

Honey filling

3⁄4 c Sugar 

1⁄4 c Honey 

1⁄4 tsp Salt

1 Egg beaten 

1⁄2 c chopped Nuts 

1⁄2 tsp vanilla 

1 tsp cinnamon 

Directions:

Lg bowl, dissolve yeast in lukewarm water. When yeast starts to bubble add eggs, 1 c water, oil, orange peel, lemon peel. Blend well addHRM 1 cup at a time to make a soft, but not sticky dough, knead 5 mins. Until the dough is smooth, lightly butter the bowl, put in the bowl and turn to the butter top. Cover Dough with a damp towel and let rise until doubled in size. Punch down dough, Prepare Honey filling. Preheat oven 375 butter 2 loaf pan divide dough into 2 balls. Roll out each ball to 2 9x14 rectangles about 1 ⁄ 2 inch thick. Spread honey filling to within 1 inch of edges. Roll up like a jelly roll from the small end, lifting doubt slightly and sealing edges as you roll. Seal edges and put into prepared pans, seams side down, cover and let rise ina warm place until dough is slightly rounded above top of pan, bake 45 to 50 min, until deep golden brown cool on a wire rack. While still warm drizzle powdered sugar glaze on top 

Butterscotch Butter Balls

 Ingredients:

1Tbsp active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

1-3oz Reg butterscotch pudding 

2 tsp cinnamon

1 C butter melted

1 C Brown Sugar pecan chopped 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until

dough is smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a

damp towel and let rise until doubled in size. Divide dough into 48 balls placed on a cookie sheet, cover with plastic wrap and freeze when frozen. Transfer into a storage bag in the freezer. About 8 hours before use or night before , place 24 frozen balls into 2 unbuttered bundt pan, sprinkle half of the pudding on each pan of frozen rolls and combine melted butter, brown sugar in a small bowl. Pour half of the mixture over each pan of rolls. Sprinkle half nut and half cinnamon over each pan. Cover each pan with towels and let rise for about 8 hours or overnight. Preheat oven 350 and bake for 30 mins. 

Cream Cheese Swirls

Ingredients:

1 Tbs active dried yeast 

1 1⁄2 C luke warm water 

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Cinnamon Sprinkle

Sweet glaze

Cinnamon Sprinkle 

2 Tbsp Butter melted 

1⁄2 C Brown sugar

1 1⁄2 tsp Cinnamon 

1⁄4 c Nuts

Cream cheese Filling

1 8 oz package cream cheese

6 Tbsp sugar

1 egg slightly beaten 

1⁄2 tsp Vanilla 

Sweet glaze

1 c Sifted powdered sugar 

2 Tbsp milk 

1⁄4 tsp vanilla 

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is smooth add

more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon and cream cheese filling. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 12x 24 rectangle about 1⁄4 inch thick, spread cinnamon sprinkle. Roll into a jelly roll with a sharp knife cut into 24 1 inch slices. Place on a greased pan, let rise till doubled, with a tablespoon, put a deep indentation in the center of each bun, fill indent with 3 Tbsp of cream cheese filling, cook 20 t0 25 min a 375 until golden brown. Add glaze 

Cinnamon Roll

 Ingredients:

1 Tbsp active dried yeast 

1 1⁄2 C luke warm water

2 Eggs Beaten

1⁄2 C Vegetable oil

5 to 6 C. Hot Roll Mix

Cinnamon Sprinkle

Sweet glaze

Cinnamon Sprinkle

2 Tbsp Butter melted 1⁄2 C Brown sugar

1 1⁄2 tsp Cinnamon

1⁄4 c Nuts 

Sweet glaze

1 c Sifted powdered sugar

1⁄4 tsp vanilla

2 Tbsp milk

Directions:

Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is

smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until

doubled in size. Prepare cinnamon filling. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 12x 24 rectangle about 1⁄4 inch thick, spread cinnamon sprinkle. Roll into a jelly roll with a sharp knife cut into 24 1 inch slices. Place on a greased pan, let rise till doubled, cook 20 t0 25 min a 375 until golden brown. Add glaze 

Swedish Cinnamon Twist

Ingredients:

1 pkg active dry yeast or 1/4oz 

1 Tbsp Sugar

1⁄4 C.Warm Water

1 C Buttermilk

1⁄4 tsp. Baking soda

2 eggs beaten

4 to 5 c Hot Roll Mix

3 Tbs butter melted 

Cinnamon filling below 

Cinnamon Filling

1⁄2 Cb Brown Sugar 

1⁄2 tsp. Cinnamon

1⁄2 C. Chopped nuts 

Powdered Sugar Glaze

1 1⁄2 Cup Sifted Powdered Sugar 

1⁄2 Tbsp Butter melted

2 Tbsp hot water 

Directions:

In a small bowl, dissolve yeast and sugar in warm water set aside. 

Bring buttermilk to a boil in a small saucepan; buttermilk should curdle, in a large bowl, combine buttermilk baking soda and 1⁄2 c melted butter. Add eggs, when mixture is lukewarm add dissolved yeast mixture. Gradually stir in 4 c HOT ROLL MIX until the soft dough forms a ball. Knead dough about 5 min,until smooth and elastic, add additional HRM if necessary to make a soft, but not sticky dough.lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Prepare cinnamon filling. Punch down dough, Roll out dough 12x20 rectangle brush with butter sprinkle cinnamon filling lengthwise over half of dough within 1⁄2 inch of long edge. Fold in half to cover filling. Seal dough edgeswith a pizza cutter cut 24 stripsabout 3⁄4 inch wide. Twist eachstrip twice and place on a baking sheet, cover and rise until double in bulk preheat oven. 375 bake 10 to 12 mins until golden brown. Brush with glaze.

Yummy Pie Crust

Ingredients:
4 cups (1.1lbs) Flour
1 TBS Sugar
2 tsp Salt
1 3/4 cups (11.55oz) Crisco
1 TBS White Vinegar
1/2 cup Ice Water
1 Egg

Instructions:
Mix flour, sugar, and salt in a large bowl. Cut in Crisco with a pastry cutter or two kitchen knives
until the Crisco is pea sized. In a separate bowl wisk together water, vinegar, and egg. Add flour mixture a little at a time just until dough can be formed into a ball. Touch the dough as little as possible at this stage!! Refrigerate for at least an hour before rolling out. If blind baking, cook at 375 deg for 30-45 minutes.

Tips:
-Use weight measurements for a more accurate and perfect pie crust every time.
-If blind baking a pie crust use parchment paper with baking beads or beans work as well to prevent the crust from bubbling. Make sure to take them out the last 15min or so.
-Put an egg wash (egg and milk mixture) on the top crust then sprinkle with sugar before baking.
-Make sure to vent the top crust if doing a solid crust.
-roll the dough between two cloths with flour and transfer from the cloth or fold the crust into fourths place it in the pie tin and unfold.
Edge crimping demo
Lattice Top demo

Submitted by: Tenay Johnson

Apple Pie Filling

Prep Time: 40 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

Yield: 8 servings

Calories: 346 kcal

Author: Striped Spatula

Ingredients

• 1 recipe pie crust or store bought Marie Calendars pastry Shells in the frozen foods section.
• 4 pounds mixed sweet and sweet-tart apples (I love Cameo and Jonathan, peeled, cored, and cut into 1/4-inch thick slices)
• 2 tablespoons cornstarch
• 3 tablespoons apple cider, divided or flavored syrup
• 1/2 cup light brown sugar, lightly-packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, chilled and cut into 1/2-inch dice
• 1 egg beaten with 1 tablespoon cool water (egg wash)
• extra granulated sugar or turbinado sugar, for sprinkling over the pie

Instructions

Prepare the crusts

1. Roll out two disks of pie dough to 12-inch diameters (about 1/8-inch thick). Fit one crust into a 9- or 10-inch pie plate and trim overhang flush with the plate's edge. (Be careful not to stretch the dough when fitting it into the plate.)
2. Keep the second crust flat. Refrigerate both crusts for 30 minutes. Remove from the refrigerator 5 minutes before filling and baking.

Make the filling

1. In a small bowl, combine 1 tablespoon apple cider with 2 tablespoons cornstarch, stirring until dissolved. Set aside. 
2. In a large, heavy-bottomed pot, combine apple slices, remaining 2 tablespoons apple cider, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cover and cook over medium-low heat, gently stirring occasionally, until apples are soft, but do not lose their shape, about 15 minutes. 
3. Stir in cornstarch/apple cider mixture and continue cooking, uncovered, until juices are thick and clear, about 5 minutes. Remove from heat and let cool to room temperature.

Fill and bake the pie

1. Preheat oven to 400 degrees F with rack in lower-middle position. Place a baking sheet on the rack.
2. Pour cooled pie filling into the lined pie plate. Sprinkle with 2 tablespoons chilled, diced butter. 
3. For a traditional crust, top pie with second rolled dough round (roll the dough around a rolling pin or fold it into quarters for easy moving). Trim the top layer of dough to a 1/2-inch overhang, tuck under the bottom dough, and crimp or flute as desired to seal. Cut 3-5 slits in the center of the filled pie to vent. If desired, decorate with seasonal crust cutouts. 
4. Lightly brush the top of the pie with egg wash and sprinkle with granulated or turbinado sugar. 
5. Place on preheated baking sheet and bake at 400 degrees F for 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling is bubbling and the crust is deep golden brown, about 30-40 minutes longer (add about 10 minutes for stoneware pie plates). Keep a close eye on the pie and cover the top and/or edges of the pie with foil if it's browning too quickly.
6. Let pie cool on a wire rack to room temperature, at least 3 hours. Slice and serve.
   
   Tips:
   - Use an apple peeler to cut the apples quickly and easily.
   -You can use flavored syrup instead of vinegar.
   -The apples can be frozen in a jar or bag to be used at a later time.
   -Cool the fruit before adding to a pie crust.
   -Don't use Red Delicious apples they will break down too fast and get mushy. Fiji, granny smith, cameo, etc would work well.
   
   

   Submitted by: Jenie Rainey from Striped Spatula