Cocoa Pudding Trifles made with Chocolate Peanut Butter Rice Krispie Treats

As seen on Chef Alli's Farm Fresh Kitchen on WIBW 13 News this Morning, Thursday, Feb. 27, 2014 with From the Land of Kansas Guest and Director, Stacy Mayo.

Cocoa Pudding

½ cup Hershey’s Cocoa

1 ¼ cups granulated sugar
1/3 cup cornstarch
¼ tsp salt
2 cups Hildebrand skim or 2% milk
½ cup heavy whipping cream
3 TBS unsalted butter
1 ½ tsp pure vanilla extract

In a medium saucepan, stir together cocoa, sugar cornstarch and salt.  Gradually add milk and cream, stirring until smooth.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.  Remove from heat; stir in butter, and vanilla, whisking gently until smooth.  Press plastic wrap directly onto surface.  Cool to room temperature.  Refrigerate 6 to 8 hours.  Garnish with whipped cream topping.  Cover; refrigerate leftover pudding.

 

Makes a delicious cream pie filling.    Makes 6 – 8 servings

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup butter, cubed10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips

In a large mixing bowl, microwave butter and marshmallows in 30 second increments, stirring until melted and smooth; stir in peanut butter. Add cereal and stir to combine well; spread into a 9 x 13 pan and gently press to compact slightly. In a small bowl, combine chips and microwave in 30 second increments until melted; stir until smooth then spread over cereal mixture in pan. Cover and chill till chocolate is set.

Peanut butter rice krispie mixture can be pressed into a sheet pan, topped with chocolate mixture and then rolled into a log; chill, then slice into spirals to serve. 

To create Trifles:
Layer Cocoa Pudding with small pieces of Chocolate Peanut Butter Treats into a pretty trifle glass; chill.  Garnish with whipped topping and serve. 

Now You're Cookin',
Chef Alli

Luscious Pumpkin Torte

This autumn dessert is not only impressive, it’s totally decadent!  No one will ever guess it’s low fat, so don’t tell ‘em unless you have to! This recipe originated from a Better Homes and Gardens magazine and was then re-vamped by my pal, Amber Groeling, Topeka Hy-Vee Dietitian.  I tweaked the recipe once more to add the assorted toppings. 

Serves 12

1 pkg. spice cake mix

15 oz. canned pumpkin puree

1 container French vanilla cool-whip, defrosted

12 oz. plain Greek yogurt

1 small pkg. instant cheesecake pudding mix, regular sugar-free

1 tsp. pumpkin pie spice

3 Tbs. chopped, toasted pecans

1/3 cup toasted coconut

2 Tbs. chopped dried cranberries

Cakes made in celebration of WIBW's 60th Anniversary, November 15, 2013.  Cake on left is a white cake with whipped cream frosting and chocolate crumble topping.  Pumpking torte (recipe here) is pictured on the right.  

Preheat oven to 350 degrees.  Spray two 9-inch round cake pans with non-stick spray.  In a large bowl using a spatula, gently combine cake mix and pumpkin puree until blended; mixture will be very thick. Divide prepared mixture between the cake pans and smooth with a spatula. Bake cakes for 15-20 minutes until set and lightly browned: cool completely. (Cake will be dense, and will not rise much during baking.) Meanwhile, combine cool-whip, yogurt, pudding and spice mix until well blended.  Refrigerate until ready to use.

To assemble, place the first layer on a cake plate and top with ½ of the cool-whip mixture; sprinkle with half of  coconut.  Top with next cake layer and remaining cool-whip mixture.  Garnish with remaining coconut, pecans and cranberries.  Chill before serving. 

Tip:  To ensure that your layer cakes always pop right out of the pans once cooled, cut a parchment sheet into rounds that you can place into the bottom of your cake pans; spray parchment and pan with nonstick spray, then fill pans with cake mix and bake as usual. 

Now You're Cookin',

Chef Alli

Apple Phyllo Crisp with Salted Caramel Drizzle

Crisp recipe from Martha Stewart’s blog, October 2010, and salted caramel sauce recipe from Two Peas and Their Pod blog, both adapted slightly by Chef Alli.

Crisp

½ cup toasted pecans, finely chopped

1/3 cup plain fresh breadcrumbs

¼ cup granulated sugar, plus more for sprinkling

½ tsp. cinnamon

8 sheets frozen phyllo dough (11 ½ by 15 inches, each), thawed

8 Tbs. unsalted butter, melted

¼ tsp. fresh orange zest

5 Granny Smith Apples, peeled

Thank goodness it TASTES better than it LOOKS in this photo! 

To prepare the crisp, preheat the oven to 400 degrees F. with rack in top position.  Combine pecans, breadcrumbs, sugar and cinnamon.  Line a baking sheet with parchment and top with 2 phyllo sheets; brush top sheet with butter and sprinkle one quarter of the pecan mixture evenly over the top; repeat twice more.  Top with remaining 2 phyllo sheets; slice apples 1/8 inch thick, discarding seeds, arranging apple slices in a single layer on top of phyllo, leaving space between fruit and a ¼-inch border around the edges.  Add orange zest to remaining melted butter and brush mixture over the apples; sprinkle with sugar and cinnamon.  Bake, uncovered, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, approx. 20-25 minutes.  Let cool slightly.  Cut into 8 pieces and serve drizzled with salted caramel sauce, recipe below. 

To-Die-For Salted Caramel Sauce

2 cups granulated sugar

12 Tbs. unsalted butter, room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 Tbs. fleur de sel or Maldon sea salt flakes (or substitute kosher salt, if needed, it works fine)

Begin by having all ingredients measured out and ready to go – once you start the caramel sauce, you must pay close, close attention so that you don’t scorch it!  In a heavy-bottomed 2-3 quart saucepan over high heat, heat sugar whisking constantly.  When sugar begins to melt and clump, keep whisking until sugar is completely melted.  (Once sugar is completely melted, swirl the pan to move the sugar around.) Continue cooking the sugar until it reaches a deep amber color, watching very closely – this is where it’s likely to burn.  Cook until caramel reaches 350 degrees F., then add the butter, stirring until butter is completely melted. Remove saucepan from heat and slowly pour in the heavy cream, stirring until the cream is incorporated and caramel is smooth.  Whisk in the fleur de sel or sea salt flakes.  Let caramel sauce cool for about 10 minutes in the saucepan.  Pour the caramel into a large jar and cool to room temperature.  Store caramel sauce in the fridge for up to one month.  

Now You're Cookin',

Chef Alli

KC Pumpkin Patch Strudelines

These strudelines are plump, little packets that make a delightful low-fat dessert for the holidays.  Once you master the phyllo dough technique for the rolling up the strudelines, you will find they are fun and quick to assemble.  The strudelines also freeze well; once you’ve rolled them up, place onto a baking sheet and freeze solid.  To bake, place frozen studelines into a preheated 350 degree oven and bake, uncovered, for 15-20 minutes until golden brown. 

15 oz. can pumpkin

½ cup packed dark brown sugar

1 tsp. pumpkin pie spice

1 Tbs. all-purpose flour

¼ tsp. kosher salt

12 sheets frozen phyllo dough, thawed

Vegetable or canola oil non-stick cooking spray

2-3 Tbs. melted butter

1 cup granulated sugar, combined with 1 Tbs. cinnamon

½ cup chopped pecans, toasted

4 oz. cream cheese, cut into 12 equal pieces  (I use one-third less fat cream cheese)

Whipped cream, for garnishing

Pumpkin pie spice, for garnishing whipped cream

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, combine pumpkin with brown sugar, pumpkin pie spice, flour, and salt; set aside.
• Place 2 sheets phyllo dough on top of one another on a clean work space or a sheet of parchment paper; spray the top side and then flip (keep sheets together) over and spray the other side.  (Be sure to keep remaining phyllo dough covered with plastic wrap and a damp cloth to prevent it from drying out.)
• Sprinkle a bit of cinnamon/sugar mixture over the top of the phyllo sheet stack, then cut the stack in half lengthwise to create 2 longs strips.
• Place a dollop (1/12) of the prepared pumpkin mixture about 2 inches from the end of one phyllo strip, then top with a piece of cream cheese and a sprinkling of pecans.

• To shape strudelines, fold the bottom 2” edge of phyllo up over filling, then fold in the long sides to encase filling; roll up strudeline, using the complete length of the phyllo sheets, then place seam-side down onto a parchment-lined baking sheet.
• Brush strudeline with a bit of melted butter and sprinkle with cinnamon/sugar mixture. Repeat with remaining ingredients to create 12 strudelines.  Bake, uncovered, for approx 15-20 minutes or until golden brown; cool completely.
• Serve strudelines at room temperature, topped with whipped cream and a sprinkle of pumpkin pie spice. 

Now You're Cookin'!

Chef Alli

Chef Alli’s Inc.

PO Box 750664

Topeka, KS  66675        785.272.1055            www.ChefAllis.com                 ChefAlli@ChefAllis.com

Facebook:  www.Facebook.com/ChefAlli      

Ice Cream Cake

½ cup fudge ice cream topping, warmed

16 oz. frozen whipped topping, thawed

1 pkg. (4 serving size) chocolate flavor instant pudding

8 chocolate sandwich cookies

12 vanilla ice cream sandwiches

Pour the fudge topping into a medium mixing bowl; whisk in half of the whipping topping and combine until mixture is well blended.  Add dry pudding mix; stir for 1 minute or until very well blended.  (If fudge topping mixture is too thick to spread easily, stir a little bit  milk.) Chop cookies roughly into chunks; stir into pudding mixture. 

Place 4 of the ice cream sandwiches side by side on a large sheet of foil; top with half of pudding mixture.  Repeat the layers.  Top the pudding mixture with the remaining 4 ice cream sandwiches.  Frost the top and sides with the remaining whipped topping.  It doesn’t have to look perfect!  Bring foil up around sides of cakes, loosely sealing at the top to make a packet.  Freeze at least 4 hours before serving. 

To serve, let cake stand at room temperature to soften slightly before serving.  Slice through layers into fat slices to serve.  Store leftover cake in the freezer.

Serves 10-12

Now You're Cookin',

Chef Alli

Grandma Lucille's Strawberry Cobbler

This cobbler was always a treat for me as I was growing up. Everyone loved my Grandma Lucille's special dessert creation; sometimes she made it in cobbler form, other times she prepared it in pie form, which was my favorite. In pie form, Gram always created a lattice top so the strawberry juices could bubble up and into the openings of the lattice, which seemed to make it even MORE delicious.  There are three basic steps to this recipe: making the dough, preparing the filling, then assembling and baking the cobbler.  

1 batch pie dough, enough to make a two crust pie or one large cobbler (see my favorite recipe below)
1/3 cup granualted sugar
1/2 cup all-purpose flour
pinch of kosher salt
1 container frozen, sliced strawberries with sugar, 16 oz., thawed
1/2 tsp. vanilla
4 Tbs. unsalted butter, cut into small pieces

In a small bowl, combine sugar, flour and salt. In a separate bowl, combine strawberries with vanilla.

Meanwhile, dust your counter top generously with flour and place half of pie dough onto flour; sprinkle the top of the dough with a bit of flour, as well. Roll dough out into a large round or oblong, similar in shape and size to your baking vessel.  (I like to keep my pie dough "moving", making sure it's never becoming adhered to my counter top, always lifting and rotating a bit.  Be sure to move quickly in this process so that your dough doesn't become too warm and soft to work with. If this does happen, and it will from time to time, just toss the dough onto a baking sheet and into the freezer for a few minutes to chill it again, then start over!)

Transfer dough to your baking vessel, gently laying it in place, letting dough drape over the sides, trimming if necessary.  Pour prepared strawberry filling into crust and top with the sugar/flour mixture.  Place butter pieces over the top.  

Roll out second half of dough to create top crust and place over filling, crimping edges as needed around outer edge of cobbler.  Vent top crust by making a few decorative incisions across the surface to let steam escape during baking. Brush top crust with a bit of milk and sprinkle with sugar.

Bake cobbler on top rack in a preheated 400 degree F. oven for 20-25 minutes or until top crust is golden brown.  Transfer cobbler to bottom rack of oven and bake 20 minutes.  Reduce oven temperature to 350 degrees F. and place cobbler on center rack of oven; bake a final 20 minutes.  Remove from oven to a cooling rack. 

Serve cobbler warm, topped with homemade vanilla ice cream. 

Now You're Cookin',

Chef Alli

Gordon Lee's Bread Pudding with Vanilla Sauce

This bread pudding is NOTHING without the vanilla sauce - Don't even THINK of making it unless you're going to top it with the sauce! 

Bread Pudding
1 ½ cups milk
1 ½ cups heavy whipping cream
¾ cup granulated sugar
1 Tbs. pure vanilla extract
1 tsp. cinnamon
¼ tsp. nutmeg
2 eggs, beaten
1 lb. cinnamon raisin bread, cut into 1 inch pieces

Vanilla Sauce
1 cup granulated sugar
¼ tsp. kosher salt
2 cups heavy cream
1 tsp. vanilla

Preheat oven to 350 degrees F. Butter an 11-12 inch baking dish and set aside. In a large mixing bowl, whisk together sugar and eggs; add milk, cream, cinnamon, nutmeg and vanilla. Stir in bread cubes and let mixture stand for 10-15 minutes, until bread cubes absorb most of liquid. Pour mixture into prepared baking dish and cover with foil. Bake on center rack of oven for 30 minutes. Remove foil and continue to bake an additional 10-15 minutes or until pudding is almost set at center and top is golden brown. (I usually stick a knife into the center to check for doneness – it should be slightly sticky on your knife when tested at the center.)

While bread pudding is baking, place sugar, salt and heavy cream into a LARGE sauce pan (you'll hate it if this bubbles over and it easily can!) over medium high heat; bring to a full boil, then reduce heat to low and simmer until mixture has thickened about 30-40 minutes; remove from heat and stir in vanilla. Pour prepared sauce over warm bread pudding and let stand at least 10 minutes before serving. 

Now You're Cookin',
Chef Alli

Summer Fruit Bruschetta

24 baguette slices

¼ cup unsalted butter, softened

6 Tbs. dark brown sugar, divided use

¼ tsp. cinnamon

Sprinkle of nutmeg

½ cup chopped peaches

¼ cup chopped plums

1/8 cup blueberries

2 Tbs. fresh lime juice

2 Tbs. chopped toasted walnuts

Lay baguette slices in a single layer on a large baking sheet.  Brush lightly with a bit of oil; broil for 1-2 minutes until lightly toasted, then turn over. Combine the butter, 4 Tbs. brown sugar and spices and spread this mixture over the top of the baguette slices.  Broil for 1-2 minutes, until bubbly and bread is lightly browned on edges, taking care not to burn.  Combine fruits with remaining 2 Tbs. of brown sugar and lime juice; spoon equally over toasted baguette slices.  Top with walnuts and serve at once. 

Now You're Cookin',

Chef Alli 

Homemade Strawberry Ice Cream: Just 5 minutes and 3 Ingredients to Delicious!

A quick and easy way to make delicious ice cream in a flash - I try to keep these ingredients on hand at all times during the summer months as a quick dessert for guests who drop by or when my boys want a sweet treat to cool off.  Any frozen fruit can be used in place of the strawberries – feel free to experiment!

10 oz. pkg. frozen sliced strawberries

½ cup granulated sugar

2/3 cup heavy cream

Combine the frozen strawberries and sugar in a food processor; process until the strawberries are roughly chopped.  With the processor running, slowly pour in the heavy cream until fully incorporated.  Serve immediately, or freeze for up to one week.  

Now You're Cookin',

Chef Alli

White Chocolate Berry Baskets - As Seen on WIBW 13 News at 4, March 20, 2013

 

1 box puff pastry shells, not to be confused with puff pastry sheets

1 package (3.3 oz) instant white chocolate pudding

1 cup milk

1½ cups sweetened whipped cream

1 cup assorted fresh berries, such as strawberries, raspberries, blackberries, blueberries, sliced strawberries

¼ cup orange-flavored liqueur, such a Triple Sec 

Melted chocolate, if desired, for garnishing

Be sure to purchase puff pastry shells, not sheets!

Preheat oven to 400 degrees F.  Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown.  Remove from baking sheet to cool on wire rack.  Immediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth.  Fold in whipped cream and set aside in refrigeration for later use.  In a bowl, drizzle fruit with liqueur and let fruit marinate for 20 minutes.

To assemble:  Spoon prepared pudding mixture into each berry basket.  Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets.  Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 beautiful berry baskets! 

Now You're Cookin', 

Chef Alli

Rich Mocha-Chocolate Fondue - As Seen on WIBW 13 News This Morning, Feb. 13, 2013

A deliciously rich blend of hot mocha and dark chocolate for you and your sweetheart.  Delicious served with slices of fresh fruit, pretzels, and sugar cookies for decadent dipping. This recipe came to me by way of Amber
Groeling, Hy-Vee Topeka Dietitian. 

Serves 22 (2 Tbs. per person)

10 oz. 63% baking chocolate baking morsels

¾ cup Hy-Vee fat free evaporated milk

¼ cup fresh-brewed coffee

½ tsp. pure vanilla extract

In a small saucepan over low heat, slowly melt chocolate with milk and coffee.  Stir frequently until blended and smooth.  Remove from heat and stir in vanilla. 

Nutrition facts:  70 calories, 4.5 g fat, 10 mg sodium, 8 g carbs, 0 fiber, 1 g protein

Now You're Cookin',

Chef Alli

Sweetheart Fondue - As Seen on WIBW 13 News This Morning at 6:40 a.m., Feb. 13, 2013

8 oz. good quality milk chocolate

4 oz. good quality dark chocolate

1 cup heavy cream

7 oz. jar marshmallow crème

1 tsp. pure vanilla extract

Dippers:  Large marshmallows, whole strawberries, squares of brownies, pound cake and angel food cake, vanilla wafers, biscotti, graham crackers, sliced apples and bananas, toasted pecans for sprinkling

 

In a large saucepan over medium high heat, bring cream to a full boil; reduce heat to low and simmer.  Add chocolate (broken into pieces, if using bar chocolate) and stir until smooth; stir in marshmallow crème and vanilla, whisking gently and constantly till smooth.  Transfer to fondue pot and keep warm over low heat.  Serve with desired dippers listed above.

 

Now You're Cookin',

Chef Alli

Wyatt's Ice Cream Cake

Smilin' Wyatt, The Cake Walk Kid

How can it be possible that our youngest son is turning 15 already?  I remember the morning he was born like it was yesterday.  Talk about a cake walk.  Wyatt's birth was a planned C-section and before I knew it he was a bundle in my arms and it wasn't even noon yet.  The biggest catastrophe of the entire event was during surgery prep when Big Daddy Patty saw a needle and a little bit of blood. I remember hearing the nurses say "Get the Dad, get the Dad!" when they realized that he was about to pass out, but it was too late - Big Daddy Patty was down for the count.  (He says his surgical mask was snugged up a little too tight and he couldn't get enough air. Yea, right....)

  

Wyatt came out of the womb smiling and he's never stopped.  People have been drawn to him his entire life and we have always marveled at that. He's always been kind and genuine, a kid who's comfortable in his own skin, with a persona much like Opie Taylor on the Andy Griffith Show, even in looks.  This year when Wyatt decided to try his hand at wrestling, it was neat to see him jump up from his match, always with a smile on his face, win or lose.  All of us in the stands would watch for that signature smile because it just made you feel good.

RVMS Wrestling

Below is the recipe for Wyatt's favorite B-Day Cake - we hope you enjoy it as much as he does.

Ice Cream Sandwich Cake

½ cup fudge ice cream topping, warmed

1 tub (8 oz) frozen whipped topping, thawed

1 pkg. (4 serving size) chocolate instant pudding

8 chocolate sandwich cookies (Oreos or the like)

12 vanilla ice cream sandwiches

Pour the fudge topping into a medium mixing bowl; whisk in 1 cup whipping topping until mixture is well blended.  Add dry pudding mix; stir for 1 minute or until very well blended.  (If fudge topping mixture is too thick to spread easily, stir in ¼ cup milk.) Chop cookies roughly into chunks; stir into pudding mixture. 

Place 4 of the ice cream sandwiches side by side on a large sheet of foil; top with half of pudding mixture.  Repeat the layers.  Top the pudding mixture with the remaining 4 ice cream sandwiches.  Frost the top and sides with the remaining whipped topping.  It doesn’t have to look perfect!  Bring foil up around sides of cakes, loosely sealing at the top to make a packet.  Freeze at least 4 hours before serving. 

To serve, let cake stand at room temperature to soften slightly before serving.  Slice through layers into fat slices to serve.  Store leftover cake in the freezer.

Serves 10-12

Now You're Cookin',

Chef Alli



Impossible Pumpkin Pie Cupcakes

This recipe was shared with me by Amber Groeling, Hy-Vee Topeka Dietitian.  She recently made these as part of a gluten-free baking class, substituting quinoa flour in place of the all-purpose flour - they were a hit!  These treats will fall almost immediately after coming out of the oven, the perfect place for a dollop of fresh whipped cream.

Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 tsp. pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp. vanilla extract

3/4 cup skim evaporated milk

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, evenly coat them with cooking spray. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. 

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Makes 12-14 cupcakes

Speedy Cinnamon Rolls

 This recipe is used at least once a week to make cinnamon rolls for my family.  I can make a batch of these from start to finish in about 1 hour and 10 minutes.  This recipe makes 12 very large cinnamon rolls or 1 sheet pan of 12 and a half sheet pan of 6 smaller rolls. 

1 cup milk

1 cup water
½ cup vegetable oil
½ cup granulated sugar
1 tsp. kosher salt
1 egg
6 – 6 ½ cups all-purpose flour
2 small packages yeast (5 tsp.) – can use quick rise, if desired
½ cup melted butter
 2 Tbs. cinnamon (I love to use Viennese cinnamon, available in the Hy-Vee Health Market Bulk Spice Section)
2/3 cup dark brown sugar
2/3 cup granulated sugar

·        Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 - 130 degrees F.

·         While liquids are heating, measure 5 cups of flour into a mixing bowl; stir in yeast. 

·        Pour the heated liquids into the flour/yeast mixture.  Mix at medium speed with regular beaters or a paddle attachment for 1-2 minutes, adding egg during this step. 

·        Switch to dough hook, and add remaining 1 cup of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly sticky to the touch, but not sticking to sides of bowl.   (If dough hook is not available, you can stir the remaining flour in by hand then place dough onto a floured work surface and knead for 5-6 minutes.)

·        Allow dough to rest for 10 minutes.

·        Punch dough down; roll dough into a large rectangle, approx. 22” wide by 18” tall.   

·        Spread melted butter over surface of dough, then sprinkle dough evenly with cinnamon sugar mixture; pat down firmly.

·        Roll up dough from long edge, stretching edge over roll to seal and complete. (*Note to class:  Make sure Chef Alli demonstrates her special technique for sealing!)

·        Using a sharp serrated knife or a piece of dental floss, cut roll evenly into 12 very large rolls and place onto a large sheet pan, or cut roll into 18 smaller rolls and place onto a 2 sheet pans.   

·        Let rolls rise in a warm place for 20-30 minutes. 

·        Bake in preheated 350 degree F. oven for approx. 16-18 minutes (18 small rolls) or 18-20 minutes (12 large rolls) or until light golden brown. 

·        Let rolls cool slightly, then frost with your favorite recipe of butter cream frosting. 

Adapted from original recipe by Karen Hanson, Hy-Vee Manhattan Dietitian, for Cinnamon Roll Saturday Classes held at Topeka Hy-Vee. 

Chef Alli’s, Inc, PO Box 750664, Topeka, KS  66611       

Office: (785) 272-1055        www.ChefAllis.com                           ChefAlli@ChefAllis.com