Sweet Clementine Breakfast Rolls


The first time I tasted a clementine was at Christmastime. My Dad’s secretary brought our family a box back from the Philippines, and it was the most delicious orange I had ever had! Now they are available everywhere, and aren’t the just the best. So sweet, and charming, they make this breakfast roll a Christmas time classic! ~Amy


Sweet Clementine Breakfast Rolls
Rolls:
1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/3 cup butter, melted 

1 tsp salt

5 cups flour

Melted butter
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides. 

Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting. 
Clementine Filling:

1 cup sugar

1/2 cup butter

2 tbs Clementine juice

Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough. 
Clementine Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

2 tsp Clementine juice

Zest from one Clementine 
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipe by Amy Richardson 

Roll recipe adapted from Karin Holmgren

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Gingerbread Vanilla Cream Frappe


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This festive family friendly frappe, is a sweet little Christmas treat! Topped with vanilla whipped cream and a gingerbread cookie crunch, this icy treat is sure to warm up your holiday heart!~Amy

Gingerbread Vanilla Cream Frappe

2 cups ice
3/4 cup Torani, Real Cream Plain Frappe
1 tbsp Torani Gingerbread Syrup
1/8 tsp orange zest

*Vanilla Whipped Cream
Gingerbread cookies

Place ice, frappe mix, and syrup, and blend until smooth. Pour into a glass and garnish with whipped cream and crushed cookies.

Makes 1-2 servings

Recipe by Amy Richardson

*recipe found on http://www.greattastebuds.wordpress.com

Vanilla Cream Cran~Raspberry Layered Meringue Dessert


Don’t like to bake?! This dessert is for you! Beautiful, simple and easy to assemble, this dessert will be a show stopper at your next holiday gathering! ~Amy

Layered whipped cream, fresh raspberries, cranberry and light and crisp meringues. So delicious you will be asking for a sweet second taste. ~Amy

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

2-3 cups cranberry sauce, homemade or purchased
2-3 cups fresh raspberries
Meringue cookies, purchased, lightly crushed

1 recipe Vanilla Whipped Cream*

In a clear glass bowl, or wide mouth vase, start with a layer of whipped cream, layer with cranberry sauce, meringue pieces, fresh raspberries, then repeat, ending With the whipped cream. Garnish with additional raspberries if desired. Serve immediately, or refrigerate up to 4 hours.

Note: Recipe can easily be doubled for a larger crowd

Makes 4-6 servings

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Sugared Vanilla Cranberry Nantucket Pie


Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy


Sugared Vanilla Cranberry Nantucket Pie

10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream*

Classic recipe variation by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Cranberry Vanilla Iced Slab Pie


Cranberries are so tart, you just need sugar, lots of sugar. So good, this classic slab pie will sweeten up your holiday table! ~Amy

Cranberry Vanilla Iced Slab Pie

1 Double crust pastry

7 cups cranberries, rinsed and sorted
2 3/4 cup sugar
1/3 cup cornstarch
1/4 cup orange juice
1 tsp vanilla
1/4 tsp salt
1-2 tbsp butter, cut into small pieces

Half and half
Crystal sugar

9×13 tart pan, 1/2 size baking sheet or jelly roll pan.

Heat 375 degrees

Roll crust into a rectangle to fit pan size, leaving a little extra for over hang.

In a large bowl. Toss together cranberries, sugar cornstarch, orange juice, vanilla and salt. Pour into prepared crust. Dot with butter.
Roll remaining crust into rectangle. Place on top of tart. Trim and seal edges. Brush with half and half and sprinkle with crystal sugar. Place on a parchment lined baking sheet, and bake 40-45 minutes or until golden brown and bubbly.
Remove from oven and cool slightly. Sprinkle with orange zest if desired and drizzle with glaze.

Vanilla Icing:

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Orange zest, optional

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

Makes 10-12 servings

Recipe by Amy Richardson

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream


Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy


Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

White Chocolate Pumpkin Spice Fudge


One of my all time favorite fall treats from Disneyland is their Holiday Pumpkin Fudge. I have come up with a recipe that is pretty dang close. Made with real pumpkin, white chocolate and pumpkin pie spice, this tasty treat might just transport your tastebuds to the happiest place on earth!~Amy

White Chocolate Pumpkin Spice Fudge

1 cup sugar
1/2 cup brown sugar
6 tbsp butter
1/3 cup evaporated milk
1/4 cup pumpkin purée
1 tsp pumpkin pie spice

16 large marshmallows
1 cup chopped white chocolate
1 tsp vanilla

Line an 8×8 baking pan with a strip of parchment or foil and spray lightly with cooking spray.

In a medium sized saucepan, place sugars, butter, milk, purée, and spice. Stirring over medium high heat, bring to a boil. Cook until mixture starts to reduce and comes to a soft ball*, 240 degrees.

Turn heat to low and add marshmallows, stirring until dissolved. Remove from heat and add white chocolate, stir until melted. Stir in vanilla, and pour into prepared pan.
Cool. Cut into squares, thin bars or cut with a small cookie cutter.
Store in covered container.

Recipe by Amy Richardson