Overnight Cinnamon Rolls

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Slow Cooker Sweet and Sour Meatballs

1 jar (9 to 10 oz.) sweet and sour sauce

1/4 cup packed brown sugar

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 pounds frozen meatballs

1 medium red bell pepper, cubed

1 can (20 oz.) pineapple chunks, drained

PLACE all ingredients in the slow cooker; stir gently. Place lid on slow cooker.

COOK on LOW for 7 to 8 hours OR on HIGH for 4 to 5 hours until done.

Number of Servings: 12-15

Nutrition Information:
(Per Serving)
calories 426
grams fat 25
% calories from fat 54
milligrams cholesterol 67
milligrams sodium 1196
grams carbohydrates 27
grams fiber 1
grams protein 21

Key Lime Pie

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

***Can substitute pre-made crust and Cool Whip if desired.

Waffles

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Buttermilk Brownie Cake

Ingredients
Cake:
2 cups granulated sugar
2 cups all-purpose flour
¼ cup cocoa powder
½ cup vegetable oil
½ cup butter or margarine
½ cup reduced-fat buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

Frosting:
½ cup butter or margarine
¼ cup cocoa powder
1/3 cup reduced-fat buttermilk
1 (1-pound) box confectioners’ sugar
1 teaspoon vanilla extract

Instructions
1. Preheat oven to 400F. Grease a 15 x 10-inch baking pans.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies.

Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes.

Nutritional Information
Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, 0g fiber, 60mg sodium.

Rhubarb Cake

1 yellow cake mix
4 c. rhubarb, diced
1 c. sugar
2 cartons whipping cream

Mix cake according to box directions. Toss rhubarb in sugar, put on top of cake mix. Pour whipping cream over all. Bake at 350° for 50-60 minutes.

Better than Sex Cake

INGREDIENTS:

* 1 German chocolate or other chocolate cake
* 3/4 cup fudge topping
* 3/4 cup caramel topping
* 3/4 cup sweetened condensed milk
* 1 cup crushed toffee bits
* 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

PREPARATION:
Bake cake according to package instructions. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, caramel, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Frost the cake with the whipped topping and sprinkle the toffee bits over the top.