Butterscotch Crescent Rolls

I would look forward to these sweet rolls every Christmas morning as a child. A family friend would deliver them warm to our house wrapped in foil! This year for Christmas that same family friend shared the recipe with me and I was able to 'deliver' them to my parents house, and a few other people who happened to be on our way. The sweet rolls got such rave reviews that I believe I'm expected to make them again next year and for many years to come. 

The rolls may seem like a lot of work (and they are) but they are worth every second of your time. Once you have completed baking and frosting the rolls you can wrapped them in foil and freeze them. Wrapping them in foil will allow for convenient thawing and warming of the rolls in the oven on a future date. 

The following ingredients and directions will make 36 crescent rolls.

Ingredients for the dough:

• 1 pkg. active dry yeast
• 1/4 cup warm water
• 1 – 3 oz pkg. butterscotch pudding and pie filling mix (not instant)
• 1 – 12 oz. can evaporate milk
• 1/2 cup butter, softened
• 2 eggs unbeaten
• 1 tsp. salt
• 4-1/2 to 5-1/2 cups flour

Instructions:

1. Dissolve yeast in warm water and set aside.
2. Prepare pudding mix with the evaporated milk. Stir often. When cooked, stir in butter and cool to lukewarm, about 20-30 minutes. 
3. Blend eggs and salt into pudding mixture, then add yeast and mix well. 
4. Stir in flour gradually to form a stiff dough. Knead on board until smooth and no longer sticky. This may take up to 20 minutes. (I use a Kitchen Aid mixer with the dough hook for this making it less laborious). Cover and let rise in warm place until light and doubled in size, about 1-1/2 hours.

Ingredients for the filling:

• 1/2 cup butter, melted
• 1-1/3 cup flaked coconut
• 1-1/3 cup brown sugar
• 2/3 to 1 cup chopped pecans
• 4 Tbsp. flour

Directions:

1. Combine filling ingredients in small bowl and mix well until blended.
2. Punch down dough and divide into thirds. Roll out each part to a 15" circle. Cut each circle into 12 wedges and place a rounded teaspoonful of brown sugar mixture on each wedge. 
3. Roll up, starting with wide end and rolling to a point. Moisten fingers and seal the point to the main part of the roll. Curve ends to form crescent. Place point side down on greased baking sheets. 
4. Cover with towel and let rise in warm place until light and doubled in size, about 1 hour.
5. Bake at 375 degrees for 12-15 minutes until light brown. Remove rolls to a wire rack to cool. Frost while warm.

Ingredients for the frosting:

• 1/2 cup brown sugar
• 4 Tbsp. butter
• 1-1/2 cups powdered sugar
• 4 Tbsp. evaporated milk
• 2 cups powdered sugar - sifted

Directions:

1. Combine brown sugar, water and butter the top of a double boiler and bring to a boil. Boil for 1 minute, stirring constantly. 
2. Remove from heat and beat in powdered sugar with wire whisk. Set the pan over the bottom of the double boiler with simmering water. 
3. Don’t let the glaze get too thick. Add more evaporated milk if necessary to reach desired spreading consistency. 
4. Frost rolls. Note: the frosting is very hot and can burn your fingers. Use great caution! Place frosted rolls on wire racks to cool and dry.
5. When you serve the rolls they should be served warm... they taste best that way! :-)

Baked Soaked Oatmeal

Breakfast is seriously like my archnemisis. (Did I spell that right?) Anyway, I'm not a morning person, don't like feeling like a short-order cook, & at 36 weeks pregnant with baby #3, the thought of making something fancy for 2 kiddos for breakfast does not appeal. (It never really appeals though!) And... for those who know me, know that this year I've been taking baby steps towards a more "traditional" and whole food diet for our family. One of those baby steps has been researching soaked oatmeal recipes. I found this one and have adapted this recipe from http://thenourishedlife.blogspot.com/

While at Cannon Beach this past weekend I tried the recipe out on my family & everyone seemed to like it. (They were either lying or really did like it. HA!) :) So here it is! Super easy, and can be easily reheated for SUPER EASY breakfasts, and it won't make you feel like you're a short order cook! :)

Soak OVERNIGHT or all day:

• Cover 3 cups of steel cut oats (I like Bob's Red Mill) and 1 cup of walnuts with water

The next morning or in the later evening:

• Preheat the oven to 350 degrees
• Drain off any excess water and set oats aside
• Beat 4 eggs and then combine with 1/2 cup maple syrup and 2 tablespoons coconut oil - set aside
• Add 1 cup toasted (whole) flaxseeds to oats, 1 tablespoon cinnamon, and a cup or 2 of dried cranberries, frozen blueberries... fruit of your choice. Stir until everything is well mixed into oats
• Add the egg, syrup, and coconut oil mixture to the oats - stir until well combined
• Add 2 cups milk to oat mixture and stir until until well combined
• Pour the oat mixture into a greased 9x13 pan.
• Bake for an hour or golden

Serve fresh and hot with fresh fruit, yogurt, syrup, and/or honey or reheat the next morning in individual bowls for an easy and quick breakfast!