This blog is very easy for me to write. I LOVE kitchen gadgets. I have as many gadgets as I do Christmas decorations! My husband will attest to this! My favorite is my Professional 6 quart Kitchen aid mixer. Mine is fire engine red! I make all sorts of baked goods in it. It is especially handy at Christmas for quadruple batches of goodies. I do not have a bread maker—I use my mixer. It produces lovely loaves of fresh bread, without me kneading it! My favorite recipe to make is from Fleishmanns—it can be made into cinnamon rolls or dinner rolls. They turn out so soft!
Two other gadgets that I cannot live without are from Pampered Chef (PC). I love their hamburger stomper and their brownie pan. The stomper is great to use for browning hamburger, and makes it nice and fine. The brownie pan is terrific for corn bread. My corn bread recipe usually takes 45 minutes or more to make, and baking it in the PC brownie pan gets it done in 20 minutes, and everyone has an edge! The other nice part of this pan is that it also portions the corn bread—so no one is cutting a huge slice of corn bread—they are all a serving! The kids don’t even realize it!
What’s your favorite kitchen gadget—leave me a comment and let me know. For more great Christmas ideas for your favorite foodie, check out these blogs on kitchen gadgets!
This scrumptious recipe combines old-fashioned home-baked flavor with modern-day convenience.
1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE DOUGH 1/3 cup milk 3/4 cup 2 tablespoons water 3 tablespoons 1 large egg 1 3 tablespoons butter or margarine, cut up 1/4 cup 1/2 teaspoon salt 3/4 teaspoon 2-1/4 cups bread flour 3-1/3 cups 2 tablespoons sugar 3 tablespoons 1-1/2 teaspoons Fleischmann's® Bread Machine Yeast 2 teaspoons FILLING AND TOPPING: 1/3 cup coarsely chopped almonds, toasted 1/2 cup (see How to Toast Nuts tip below) 3 tablespoons sugar 1/4 cup 1 teaspoon Spice Islands® Ground Cinnamon 1-1/4 teaspoons 1 tablespoon butter or margarine, softened 2 tablespoons GLAZE:
Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, stir together almonds, the 3 tablespoons [1/4 cup] sugar, and cinnamon.
For 1-Pound Recipe: Roll dough into a 12 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices. Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.
For 1 1/2-Pound Recipe: Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan.
For each recipe: Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350oF for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle Glaze over warm rolls. Serve warm. Makes 9  rolls.
Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.
Serving size: 1 roll
calories 287; total fat 10g; saturated fat 4g; cholesterol 34mg; sodium 220mg; total carbohydrate 43g; dietary fiber 2g; protein 7g.