Cinnamon Rolls

5 1/2 - 7 C. bread flour
1 t. salt
2 eggs
1/2 C. butter
1 1/2 C. water
3/4 C. sugar
2 T. yeast

Proof yeast. Make into a medium dough. Let rise. Roll into an 18 X 24 inch rectangle. Melt 1/2 a stick of butter and brush on dough. Sprinkle with cinnamon and sugar. Roll up into an 18" log. Cut into 12 rolls and place in a 9X13 pan.

Bake at 350 degrees for 20-35 minutes. Cinnamon rolls should be golden brown to medium brown on top.

Browned Butter Frosting:
4 C. powdered sugar
2 T. milk (plus a little extra)
2 t. vanilla
stick of butter

Melt a stick of butter on low heat. Stir occasionally until butter turns a golden brown. Put powdered sugar, milk, and vanilla in a medium bowl. Add browned butter and beat. Mix in additional milk until frosting reaches spreading consistency.

Farl

4 cups bread flour
2 ½ teaspoons salt
2/3 stick of butter –softened-
30 grams active dry yeast
1 ¼ cups warm water

Dissolve yeast in water. Stir flour and salt together. Add yeast and butter and mix for 4 minutes. Turn out onto lightly floured counter and knead for 5 minutes or until the dough is smooth and pliable. Place back in bowl and let rise one hour.

Line a baking sheet with parchment paper. Turn dough out onto a floured counter and shape into a ball. Place on parchment paper and flatten ball into a circle 2 inches thick. Let rise one hour.

Preheat oven to 425 degrees. Cover the top of the dough with flour and make 7 vertical slashes around the dough all the way around. Bake in the oven for 30 minutes, and then cool on a wire rack.

Blackberry Cobbler

Filling:
6 C. fresh blackberries (about 1 3/4 pounds)
1 C. sugar
1/4 C. flour
grated rind of one lemon

Topping:
2 C. flour
1 C. sugar
1 T. baking powder
1/8 t. salt
1 C. milk
1/2 C. butter (melted)

Gently stir the filling and put into a 2 qt. baking dish. Mix the flour, sugar, baking powder and salt. Add remaining ingredients and stir. Spoon topping over the top of the filling starting at the edges of the baking dish to seal the edges. Sprinkle top with 2 T. sugar and 1/4 t. nutmeg.

Bake @ 350 degrees for 50 min. or until topping is done.

Amaranth Pancakes

1 C. amaranth flour
1/2 C. arrowroot powder
1/2 C. ground almonds
1 t. baking soda
1 t. ground cinnamon
1 1/4 C. water
2 T. lemon juice
2 T. oil
2 T. honey

Whisk dry ingredients together. Whisk wet ingredients together and add to dry. Whisk both until smooth. These take a little longer to cook than other pancakes so I would set the griddle to 300 and cook them a little longer and until paper bag brown.

Blueberry Buckwheat Pancakes

3/4 C. buckwheat flour
3/4 C. whole-wheat pastry flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. buttermilk
3/4 C. milk
1 T. honey
2 large eggs
2 T. oil
1 C. blueberries (fresh or frozen)

Whisk dry ingredients together. Whisk wet ingredients together and add to dry. Whisk both until smooth. Pour batter on griddle and sprinkle with blueberries.

Buckwheat Pancakes

1/2 C. whole wheat flour
1/4 C. buckwheat flour
1/4 C. all-purpose flour
1/4 C. quick cook oats
3 t. baking powder
1 C. milk
3 T. oil
2 T. honey
1 egg (lightly beaten)

Whisk dry ingredients together. Whisk wet ingredients together and add to dry. Whisk both until smooth.

Asiago Sun-Dried Tomato Bread

1 1/4 C. warm water
2 t. yeast
bread flour
1/2 C. amaranth flour
1 T. sugar
1 t. salt
2 T. powdered milk
1 t. dried basil
1/2 t. black pepper
1/4 C. asiago cheese
2 T. chopped sun-dried tomato
2 T. olive oil
1 t. lemon juice

Dissolve yeast in water. Make into a medium-stiff to stiff dough. Let rise. Knead one minute. Form into a ball and place on a greased cookie sheet. Let rise.

Bake at 375 degrees for 35-40 min.

Note: This bread rises quickly.