Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
OK, Alley Kats, fire up your ovens. Fall is here and for many of us that means a return to baking.
Louise Baxter shares a recipe for fall fruit cobbler, and requests a recipe for cinnamon rolls made with cake mix. I found this recipe from Carolyn Smith in the Arkansas Democrat-Gazette archives. If anyone has a different one that they love, please send it along.
Easy Cinnamon Rolls
1 (18 1/4-ounce or similar) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water (105 to 115 degrees)
Butter, softened
Cinnamon
Brown sugar
Raisins, optional
Chopped nuts, optional
Icing (recipe follows)
Stir the cake mix, flour, yeast, salt and warm water in a large bowl. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour.
Turn dough out onto a well-floured surface; divide in half. Roll each portion into 18-by-12-inch rectangle. Cover surface with softened butter, then sprinkle with cinnamon and brown sugar. You may add raisins and/or nuts.
Roll up, starting at long part and cut crosswise into 16 (1-inch) slices. Place rolls in a lightly greased 13-by-9-inch pan. Cover and refrigerate for 8 hours.
Remove from refrigerator and let stand at room temperature for at least 30 minutes.
Bake at 350 for 20 to 25 minutes or until golden. Cool slightly, then ice while still warm.
Icing
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
Milk
Combine sugar, butter and vanilla and mix well. Add just enough milk to make a thick icing. You want it to be thick so as not to melt too quickly on the warm rolls.
Baxter recommends using Bartlett pears, which are in season now, in this cobbler.
Louise's Quick Apple or Pear Cobbler
4 cups sliced apples or pears
1 1/3 cups granulated sugar, divided use
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 egg, beaten
1/2 teaspoon salt
6 tablespoons butter or margarine, melted
Ice cream, for serving, optional
Heat oven to 375 degrees.
Sweeten the apples or pears to taste, using up to 1/3 cup of the granulated sugar.
Place sweetened fruit in an 8-inch square baking dish. Sprinkle fruit with lemon juice and cinnamon; set aside.
In a bowl, using a pastry blender or your fingers, combine the flour, 1 cup of granulated sugar, egg, and salt. Spread mixture over fruit. Pour melted butter over dough. Bake 30 to 35 minutes or until browned and crusty. Serve warm or cold, with or without ice cream.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 09/24/2014