Needed some picture cues for a nursery class for when we sing Families Can Be Together Forever so I through together this quick assortment of pictures. Just print them on card-stock laminate, and add a popsicle stick for easy holding plus the kids love to help. You could also enlarge them to use for singing time.
All Things Sweet has this fantastic Cinnabon Knock Off Reciepe
Its so yummy! I have never seen a more beautiful looking dough, I just knew they would be good when started kneading. They raise nicely and they taste divine. I left them plain and had the cream cheese frosting, caramel, and pecans on the side so that everyone could make them the way they wanted and they where a big hit! We enjoyed them the next day reheated for 15 seconds in the microwave.
I really loved the dough and wanted to make an orange version. After scouring the internet I combine All Things Sweets recipe with some others. It worked perfect and very orange.
Orange Cinnamon Rolls
Rolls:1 package dry yeast (2 1/4tsp) 1/2 cup warm milk 1/2 cup orange juice 2 tb orange peel shredded 1 tsp vanilla 1/2 cup granulated sugar 1/3 cup margarine 1 teaspoon salt 2 eggs 4 cups flour
Filling:1 cup packed brown sugar 1 1/2 tablespoons cinnamon 1tb orange juice 1tb orange peel 1/3 cup margarine, softened
Icing:6 tablespoons margarine 3-4 tb orange juice 2 tb orange peel 1/2 teaspoon vanilla 1 1/2 cups powdered sugar sifted 1. Set out eggs and milk to warm to room temp. When milk is warm stir in yeast and let rise for 5 min. 2. Combine all ingredients and mix well. 3. Let rise about 1 hour till doubled. 4. While dough is rising combine brown sugar, cinnamon, orange juice, and orange peel till crumbly. 5. Prepare a cookie sheet with parchment paper. Let the paper go up the sides to keep the sauces in the bottom. 6. Kneed dough and roll out to a rectangle around 21"x16" and about a 1/4" thick. 7. Spead softened margin on rectangle and coat evenly with filling. Roll and cut into 1 3/4" slices and place on prepared dishes. 8. Raise for 30 minutes and then bake at 350 for about 15 minutes till lightly golden. 9. Frost and enjoy!
* I never worry too much if there are lumps in my frosting, when you put it on warm rolls it melts perfect.
* The tighter the cinnamon rolls in the pan the more gooey goodness stays on them.
Since St. Patrick's is on Sunday this year I thought I would include some all day meals, snacks, drinks, and treats to make. Most of us will be home so why not make it a festive occasion.
I love these Rainbow Pancakes from Mom to 2 posh little divas. What a fun way to start the day! The bananas make great clouds. Serve it with some Shamrock juice from Creative Juice.
These St. Patrick's Egg Rolls look so yummy and easy to eat. Check out the recipe from sweet Peas Kitchen. This would make a great lunch for the whole family.
For dinner I think I am in love with a site I just discovered called skinnytaste.com. She has some amazing looking food and the best photographed. I am a visual person so I love seeing pictures of the recipe. Try her easy Crock Pot Corned Beef and Cabbage and pair it with these Guacamole Deviled Eggs. Plus they are both Gluten free. She has a whole section of St. Patrick's Recipes be sure to check them out!
An Irish float from Heart and Country. . This one is made with beer,but I don't drink and will be with my kids so I will simply use some good old root beer. Love the simplicity.
Fruit skewers whether you prefer that all green version from Creative Juice or the rainbow version from The Family Kitchen both are sure to make you smile. Its a great way to get kids to eat their fruit as well.
Love the push pop idea and the option to make it as a trifle. Check out the easy reciepe from HoosierHomade.com
Jello rainbow cups, with a "pot" of gold. This is a fun idea for all ages thanks to Glorious Treats for the inspiration.
This is a fun rainbow cupcake that is rainbow inside and out. I like the simplicity in decorating them, it really wouldn't take much time. Check out the tutorial from The Fickle Pickle.
We got tons of zucchini out of our little garden last year and we love it but couldn't eat it all. So I shredded it and froze it in 2 cup bags. We pulled it out to make pumpkin zucchini bread and had some leftovers so I made zucchini waffles. They are yummy, super easy, and adds a little nutrition. I also served them with homemade peach syrup.
Buttermilk Zucchini Waffles
1 cup buttermilk
1/2 cup-1 cup frozen zucchini shred
6 TB melted butter
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baling powder
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1 1/2 cup flour
Mix it all together and cook in your waffle iron. Be sure not to overfill since they do puff quite a bit while baking. I freeze the leftovers for a quick toaster breakfast. Makes about 12 waffles give or take.
* Substitution tip: I keep powdered buttermilk in my fridge or if I don't have buttermilk on hand I use a ratio of 1 cup milk to 1 TB vinegar Just mix them together and let them sit for 5 minutes are so it will look weird but its buttermilk. I like to use my apple cider vinegar for the waffles, adds a little more flavor.
1 29 oz can peaches with the syrup
1/2 cup white sugar
1/2 cup brown sugar
1 TB corn starch
1 tsp- 2 tsp vanilla
1. Pureee the peaches in your blender to desired consistency.
2. Pour in sauce pan with sugars, cornstarch, and vanilla. Mix the cornstarch in well before turning on any heat.
3. Heat for 5 minutes on med heat until the sugars dissolve and the sauce thickens.
It will store in your fridge for a week or 2. If its too thick add a little water about 1/4 cup max. My mom always made this for us growing up and I love it!