mmmmm!

Fluffy White Rolls

INGREDIENTS 

1 1/2 cups warm water (110 degrees F/45 degrees C)

• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart, or close together depending on how soft you want your rolls. ( for soft sides place close together)  Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 15-18 minutes in the preheated oven, or until golden brown

A little update!

Well, why have we not been posting, then all of the sudden started back up again?

We lost our camera! Now we have a new one, so you should be seeing more of us!

The Del Sisters

Carrot Cake Pancakes

The Recipe

Well, I never would have thought of making carrotcake into pancakes had I not seen this recipe on Joy the Baker What a great innovative idea!

We did make a few changes to the recipe for our healthier life style, and were still extremely pleased with the outcome! 

Carrot Cake Pancakes

     adapted from the food network

• 1 1/4 cups wheat flour
• 2 teaspoons baking powder
  
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• Dash nutmeg
• 1 egg, lightly beaten
• 1/4c. honey
• 1 cup milk
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract

Cream Cheese Spread

• 4 ounces cream cheese
• 1/4 maple syrup
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 dash ground cinnamon

In a bowl, combine flour, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, maple syrup, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, maple syrup, milk, and vanilla until smooth. Sprinkle with cinnamon, and or pecans and serve with pancakes.

Yields: 9 pancakes

Whole Wheat Cinnamon Apple Chai Tea Bread