Don’t you just love a good bake sale? I can never pass up cookie bars, brownies, or pies. I always bring my irresistible decadent raspberry brownies, they are always a hit. There is nothing like made-from-scratch baked goods. You can tell the difference! If you haven’t tried a made-from-scratch recipe before, don’t be intimidated. You’ll probably be surprised at how easy it is and how much money you’ve wasted with pre-packaged mixes.
The ingredients in made-from-scratch recipes make all the difference. A couple products that I rely on are Fleischmann’s Yeast and Karo Syrup. Their products are consistently the same high quality that you can rely on and makes desserts taste fabulous. I have a few favorite recipes that I bring to bake sales, parties, etc because I know everyone will love them. However, I love to try new recipes too. I just tried two recipes for the first time this week – Cinnamon Rolls and Pecan Pie. I was surprised at how easy both recipes were and how delicious these made-from-scratch recipes were!
Made-From-Scratch Cinnamon Rolls Recipe
I found this Made-From-Scratch Cinnamon Rolls Recipe on the BreadWorld website. This website is filled with great recipes that utilize Fleischmann’s Yeast. Fleischmann’s Yeast has been providing bakers high quality and reliability results in the kitchen for over 140 years – you can trust it!
This Made-From-Scratch Cinnamon Rolls recipe takes 4 hours from start to finish, don’t fear, most of that time is proof time. Just be sure you’ll be home during this time frame to keep an eye on it.
Made-From-Scratch Cinnamon Rolls Recipe Ingredients
- 2 Fleischmann’s® Active Dry Yeast envelopes
- 1/2 c warm water (100° to 110°F)
- 1-1/2 c milk (100° to 110°F)
- 3/4 c butter
- 2/3 c sugar
- 2 tsp salt
- 2 eggs (I use Eggland’s Best)
- 6-1/2 to 7 c all-purpose flour
- 1/2 c sugar
- 1-1/2 TBSP cinnamon
- 4 TBSP butter, softened
Made-From-Scratch Cinnamon Rolls Recipe Directions
- Dissolve the yeast into the warm water (100° to 110°F) into a large mixer bowl.
- Heat milk and butter until warm (100° to 110°F). (Butter doesn’t need to completely melt.)
- Add the milk/butter mixture to yeast mixture.
- Beat in sugar, salt, eggs and 3 cups flour.
- Mix in as much of the remaining flour (should have 3-1/2 – 4 cups left) until it forms a soft dough.
- Knead the soft dough on lightly floured surface until dough is smooth and elastic (about 6 to 8 minutes). OR knead with electric mixer using dough hook like I did with my KitchenAid mixer.
- Place kneaded dough in a greased bowl, turning once to coat top.
- Cover the bowl with a lid or dish towel and let rise for about 1 hour in warm draft-free place until it doubles in size.
- In another bowl mix sugar and cinnamon for the filling. Set aside.
- Grease two 13 x 9-inch pans (or four 8 x 8-inch pans). You can even use disposable baking pans for gift giving.
- After dough doubles in size, punch dough down, divide in half.
- Roll each half of dough into 15 x 10-inch rectangle on lightly floured surface.
- Spread with half the butter. Sprinkle half of the cinnamon-sugar filling over butter, press gently into dough.
- Roll the dough up tightly length-wise and seal edges.
- Cut dough into 12 equal slices.
- Place into 1/2 of your greased pans.
- Repeat with remaining dough.
- Cover all the rolls and let rise until it doubles in size, about 1 hour.
- Bake in a preheated 250°F oven for 25 – 30 minutes, bringing internal temperature to 170°F.
- Rolls are done when they brown slightly and hold their shape – they will not bake completely.
- Let cool.
- Enjoy – or add a glaze.
Before serving bake 7-10 min in preheated 350°F oven. Drizzle with your favorite frosting or a simple frosting like this:
- 2 c powdered sugar
- 2 TBSP butter
- 2 TBSP milk
- 1/2 tsp vanilla
Mix all ingredients together and drizzle over cinnamon rolls!
I was so thrilled with the results of my cinnamon rolls, my whole family loved them. I can’t believe how easy they were to make and how few ingredients it took. Honestly, it is a very inexpensive treat too!
Almost Made-From-Scratch Pecan Pie Recipe
I found this Almost Made-From-Scratch Pecan Pie Recipe on the Karo Syrup website. It calls for a pre-made crust, which makes it an “almost” made-from-scratch recipe. I personally enjoy using Pillsbury frozen or
refrigerated crusts, they taste great and cuts baking time down for any pie!
I like using Karo Corn Syrup because it makes everything sweet taste amazing! It is wonderful in cookie bars! Plus, it is the only leading national brand of corn syrup that does NOT contain high fructose corn syrup.
I have always loved the pecan pie that my mother-in-law makes but never thought I could make one since I’ve never seen one made before. This pecan pie recipe is super simple to make – anyone can do it. I can’t believe that I’ve never made a pecan pie before, I think it is easier than a fruit pie! Prep time is just 5 minutes – it’s that crazy easy!
Almost Made-From-Scratch Pecan Pie Recipe Ingredients
- 1 c Karo® Light OR Dark Corn Syrup (I used Light)
- 3 eggs (I use Eggland’s Best)
- 1 c sugar
- 2 TBSP butter, melted
- 1 tsp Pure Vanilla Extract
- 1-1/2 c (6 ounces) pecans (small bag)
- 1 (9-inch) unbaked or frozen deep-dish pie crust
Almost Made-From-Scratch Pecan Pie Recipe Directions
- Preheat your oven to 350°F. (I have a convection oven so I set mine to 340°F)
- Mix together corn syrup, eggs, sugar, butter and vanilla using a spoon.
- Stir in pecans.
- Pour the filling into pie crust.
- If using a frozen crust, place pie on a preheated cookie sheet in the oven.
- Add foil to edge of crust if it begins to brown too much.
- Bake for 60 to 70 minutes. Pie is done when it is 200°F in the middle and when the surface springs back when you touch it.
- Cool for 2 hours on wire rack before serving.
I was happy with the results of my pie, especially since I actually forgot to put the sugar in until after it was in the oven for 5 minutes. I dumped it all back in the mixing bowl, stirred in the sugar and put it back in the oven! ha! I told you this was the first time I made a pecan pie – I’m not perfect! I’m glad that I tried this new recipe, it gave me a sense of accomplishment and I feel like I’m ready to tackle another “mysterious-to-me” recipe again very soon.
Virtual Bake Sale to End Childhood Hunger
Childhood hunger in America is real. 22% of American children live in poverty. 16.7 million kids live in “food insecure” homes. Fleischmann’s Yeast and Karo Syrup are doing their part to help end childhood hunger in America with Share Our Strength’s No Kid Hungry Campaign. You can help too – and it won’t cost you a dime. Help Fleischmann’s Yeast and Karo Syrup donate $200,000 to the No Kid Hungry campaign by creating a “Virtual Bake Sale” on the Fleischmann’s Yeast and Karo Facebook pages.
Creating your Virtual Bake Sale is fun and easy. Like the Fleischmann’s Yeast’s Facebook Page. Select your favorite bake sale recipes from their list, and tell your friends to like their favorites. Here is my Virtual Bake Sale:
Not only are you helping Fleischmann’s Yeast and Karo Syrup donate $200,000 to the No Kid Hungry campaign, but you are entered to win a weekly prize pack and the grand prize of a new KitchenAid® mixer! This promotion ends May 12, 2013. Create your Virtual Bake Sale and start sharing with your friends now.
I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.