SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

Enjoy!

SANDRA’S BUFFALO PULLED-CHICKEN BURGERS

All the ingredients 
for a perfect game day feast...

Servings: (4)
Prep: 5 Mins. |
Cook: 7 to 10 Mins.

Posted by Sandra

***Chicken:
2 cups cooked, skinless, boneless chicken, shredded

*** Sauce:
2 tablespoons butter, melted
½ cup bottled chili sauce
--(or, for Sandra's recipe, click here: Homemade Chili Sauce)
1 dash sriracha sauce (hot sauce)
1 teaspoon cider vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon dry mustard
¼ teaspoon celery seed
½ teaspoon molasses

***Remaining ingredients:
4 hamburger buns, toasted
4 tomato slices
4 lettuce leaves
celery sticks
Ranch dressing (or blue cheese dressing)

METHOD

Add the butter to a medium saucepan, and heat to medium-heat to melt. Add the shredded chicken, and remaining ingredients, tossing to combine, and reduce heat to low and cook for 5 minutes.

Meanwhile, toast the buns. Place about 1/2 cup chicken mixture on bottom halves of buns; top each with one tomato slice, and one lettuce leaf, and place other halves of buns on top. Place celery sticks, and ranch dressing alongside. – Enjoy!

SANDRA'S SUPERB FRESH HALIBUT PO’ BOYS

Serves: (4)

Prep: 5 mins. |
Cook: 10 mins.

Posted: by Sandra

INGREDIENTS:

***Topping
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lemon juice
1 teaspoon granulated sugar
1-3/4 cups shredded green cabbage
1/4 cup shredded carrots

***Prepare Halibut Strips
1 lb. fresh halibut fillets, cut into 2-1/2” strips (finger-size)
2 tablespoons milk
3 tablespoons all-purpose flour
1 tablespoon cornmeal
2 teaspoons cajun seasoning (or creole seasoning)
½ teaspoon fine-grain sea salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil

4 potato sandwich rolls split lengthwise, and lightly toasted
--(I do so in the toaster, although 5 to 7 mins. in
a 350-degree oven works as well)

METHOD

In a small bowl, whisk the mayonnaise, sour cream, lemon juice, and sugar until smooth. Add coleslaw mix; toss, and set aside.

In a shallow dish, coat the halibut with milk. In a large ziploc bag, combine flour, cornmeal, cajun seasoning, salt, and cayenne and mix thoroughly, and then add the halibut strips a few pieces at a time; zip bag closed and shake to coat.

In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat, and cook halibut for 3 to 4 minutes per side, just until fish flakes easily with a fork and coating is golden brown (do not overcook).

Spoon coleslaw onto bottom half of lightly toasted sandwich rolls, and top with halibut strips, and then add a bit more coleslaw mixture on top, topping with other half of roll.~ Enjoy!