Pumpkin Pie Spice

This isn’t really a recipe. BUT… I make it so I can make pumpkin breads/cakes. I’ve only made it twice and both things turned out well. You’ll need this for some other recipes I’ll do, well if you’re in Indonesia anyway. And just so you know I split this recipe in half so if you double it you won’t be doubling it, just so you know. I have NO clue where I got this recipe. But, here it is.

       Pumpkin Pie Spice

1½ Tablespoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

¾ teaspoon ground allspice (someone has to send this if you’re in Papua)

¾ teaspoon ground cloves

·         Combine spices in a small bowl. Mix well to combine (duhh).

·         Store in a small jar or better yet, put in the little plastic container that baking soda comes in or something like that. I don’t know how long this keeps.

Overnight Cinnamon Rolls

Cinnamon rolls aren’t exactly my favorite but they are to my family. My siblings and dad ask, ‘When are you going to make these again?’ I pretty much want to say never. They take awhile (like 13 hours or more). But I think they are kinda’ to, you know, to, yes I’m saying it, sweet. But I’ll eat them. I don’t make them real often but to me often enough. I, again, got this from Sunlight Cooks. Here it is.

        Overnight Cinnamon Rolls

Bread of the cinnamon rolls,

1 cup milk

½ cup butter (half block)

1 pouch (1 Tablespoon) dry yeast

½ cup white sugar

4½ cups all-purpose flour

1 teaspoon salt

3 eggs

Filling,

¾ cup red sugar (brown sugar)

½ Tablespoon ground cinnamon

Glaze,

1 teaspoon light corn syrup

½ teaspoon vanilla

1½ cups sifted powdered sugar

2-5 Tablespoons milk

·         Heat milk in a small saucepan til’ bubbles and then remove from heat. Add butter and stir til’ melted; let cool til’ lukewarm, about an hour.

·         In a medium mixing bowl, dissolve the yeast in the milk mixture. Add sugar, 3 cups flour, salt, and eggs; stir well to combine.

·         Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead til’ smooth and elastic, but kinda’ hard, about 10 mins.

·         Lightly oil a large mixing bowl, place dough in the bowl. Cover with a damp cloth. A dish towel works great. And let rise in a warm place (ha-ha, always hot here!) for an hour.

·         Deflate the dough by gently pressing down with your hands. Turn out onto a lightly floured surface and roll into a (or close to, I never measure) 10x14 inch rectangle. Lightly brush the far edges with water. In a small bowl combine red/brown sugar, cinnamon, and sprinkle over the rectangle. *Roll up* the dough into a log and seal the seam.

·         Cut into 12 equal pieces; place the pieces in a greased 9x13. Cover with plastic wrap and place in the refrigerator overnight.

·         The next morning, take the rolls out of the refrigerator and let stand at room temp. for 30 mins.

·         Preheat oven to 190C (375F).

·         Bake the rolls for 25 -30 mins or til’ golden brown.

·         Meanwhile, combine the glaze ingredients in a small bowl. Set aside; drizzle on top of the rolls and serve warm.

·         *You can make these hearts by doing this- Do not roll up into one log, but roll one half to the middle and then the other half. Then you can cut into 12 equal pieces. But as you’re putting them in the 9x13, pinch the bottom of the heart. Do everything after this the same.*

Granola

We NEVER EVER bought granola in America, but here all you do is already have it made and then you just add milk or whatever and then just like eat it. We don’t have this often but often enough. This is pretty easy if you have the time. This is best when it’s hot. We got this from the dorm parents at HIS. Here it is

        Granola (recipe for one batch)

12 cups oatmeal (I thought this was WAY too much when I made it but it was just right)

1½ cups red sugar (brown sugar)

1½ cups white sugar

3 cups fresh coconut from the pasar (market)  

2 cups flour

1¼ cups oil

2 cups water

·         Mix all the ingredients above together in a large bowl.

·         Preheat oven to 165C (325F).

·         Place in a thin layer on cookie sheets.

·         Bake for 1 to 1½ hours. Be sure to mix every 30 mins. 

Substitute For..... White Sugar

Do you want one of the worst substitutes? Probably not, but I have to post it. (*SO SORRY IT’S FOREVER LATE!!!*) This is so easy (well, as long as you have PLENTY of powdered sugar you’re good). Here it is!

        Substitute for….. WHITE SUGAR

·         For 1 cup: If you need 1 cup of white sugar, use 2  cups of Powdered Sugar.

That’s it!! 

***Substitutes will NOW be every OTHER Tuesday! Thanks!***

Baked Rigatoni

We haven’t had this recipe over a year, because we had to stop eating beef. But when we had it, we ate it almost once every week. After a while my mom didn’t like it so much so we stopped eating itL. Ok, this is a little bit like Classy (make link) Casserole and not. We also got this recipe from Sunlight Cooks (we get lots of recipes from this cookbook. If you are in Papua, this might be hard to make because it needs parmesan cheese. Here it is.

        Baked Rigatoni

4 cups spaghetti sauce

1 pound ground beef

4 cups cooked Rigatoni (or other noodles like rigatoni), cooked

1 and ½ cups mozzarella cheese, shredded

¼ cup fresh parmesan cheese, grated

·         Brown ground beef, drain well. Combine beef, cooked noodles, ¾ mozzarella cheese, and ¾ parmesan cheese in a greased baking 9x13.

·         Preheat oven to 190C (350F).

·         Pour sauce on top, sprinkle with mozzarella cheese and parmesan cheese.

·         Bake for 20 mins or til’ heated thoroughly.