No Fail Sugar Cookies

I haven't gotten any good pictures this year, but I have my amazing spread from last year captured. I hope I'll have time with two little ones to get them iced (I use homemade royal icing), I'm baking up a batch tomorrow, I think. I've been piping a lot over the last year, so I'm hoping they turn out even nicer this year.



No Fail Sugar Cookies
from Lovin' From The Oven

I found this recipe last year and I have to say, she's nailed it as "no fail". I remember, no offense to my own mom, the sugar cookies we made every year for Christmas and well, the memory isn't good. Always fun to decorate, never the first cookie I wanted to eat. I'd scoff down the chocolate chip cookies or the spritz. But these, guys these are delicious. Kind of a shortbread/butter cookie taste. Let's just say I've already made one batch and they didn't last long enough to get iced.

Ingredients

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp vanilla
1 tsp salt

Directions
Simple.

Cream butter and sugar until light and fluffy.
Add eggs and vanilla.
Sift dry ingredients.
Add slowly to butter mixture.

Chill for at least 1-2 hours.

Roll to 1/4-1/2 inch thick, and cut your shapes.

Bake at 180C/350F for 8 to 10 minutes. You'll get 4-5 dozen cookies, depending on how big you cut them.

Thanksgiving Feast

Well, the Thanksgiving feast has come and gone. A whole day of cooking over in 30 minutes of shoving food down our hungry gobs! I was lucky enough to have a few friends over (5 friends, so 7 adult mouths and one tiny mouth to feed total) to enjoy our American tradition. It's not so hard to talk the Irish into showing up for some free delicious food! I feel strongly there is no point in spending the time and energy to cook up a feast with no one to share it with. Plus, they always show up with the booze ;)

Now, not only did I not grab pictures of all my dishes but I didn't even snap a shot of my bunch devouring it all. I'll share the recipes anyways, as nothing failed me. My cornbread stuffing could have used a little less bread or a little more stock, but besides that, I was content.

Our menu consisted of fresh no-knead rolls, a cider-roasted 18lbs turkey (stuffed with apple and onions, the apples I mashed for applesauce), sage and pecan sweet potato casserole, cornbread stuffing, garlic buttered carrots, mashed potatoes and turkey gravy, finished with pumpkin tart with cream cheese. I'll list the important recipes

No-Knead Dinner Rolls

from The Pioneer Woman
These came out okay. I felt they had a weird consistency and were a bit too sweet for me. Next time I'll probably adapt for a different recipe. They are great for thanksgiving, though, when you have limited time for cooking food and all you have to do is mix the dough and leave it rise. I halved the recipe because I had no need for 24 rolls. This is halved:

Ingredients
2 cups Milk
1/2 cup Sugar
1/2 cup Vegetable Oil
4.5 cups Flour
1 packages (4 1/2 Tsp.) Active Dry Yeast
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1 Tablespoons Salt

Directions

Pour 2 cups of milk into large saucepan or crock on the stove (you will let the dough rise in here so allow lots of room)

Add 1/2 cup of sugar and 1/2 cup of vegetable oil. Stir to combine.

Scald the mix on medium hear(between 90 and 110 degrees, I used a candy thermometer to be sure).

Add in 2 1/4 cups of flour and 1 packages of (2-1/4 teaspoons) of active dry yeast.

Next, add another 2 cups of flour.

Cover with a towel and leave someplace warm for an hour, it should double in size.

After it rises,
When it had risen sufficiently add 1/4 more cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 teaspoon of baking soda and about 1 tablespoons of salt. Stir or knead (eh?) just a little to combine.

Oil or butter a muffin pan. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball.
Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake at 400F/200C until golden brown, about 20 minutes.


Cider Roasted Turkey with Roasted Applesauce

Ingredients
2 liter of cider
2-3 apples
2 onions
1/2 cup room temperature butter
2 chopped cloves garlic
handful of fresh thyme and sage.

Directions
Prepare your turkey as usual, wash and pat dry.

Place in a deep cooking try.

Take your butter and smash down in the center. Add chopped garlic, thyme and sage. Knead butter together and separate into two small chunks and two large chunks.

Shove two chunks under the skin of the thighs and smooth across the meat with your hand through the outside of the skin. Shove the other large chunks under each breast and smooth across.

Quarter your onions and put inside the turkey cavity. Quarter your apples and place them skin side down in the cavity.

Pour enough cider to fill the pan 1-2 inches full.

I cover the turkey then for 3/4 of the cooking time with tin foil, and remove for the remaining time to brown.

When turkey has been removed and has rested, take out your apples and remove the skin, and mash the apples for a quickie applesauce side :) You might want to roasted a few apples separately to add to this if you are feeding a lot of people.


Sage and Pecan Sweet Potato Casserole
from A Cozy Kitchen
This was ridiculously delicious. I spread my sweet potatoes a bit more thinly in the pan and didn't pack the pecans on as tightly as she has (I wish I had taken a picture!) but this is recipe gold. This is going to remain a permanent Thanksgiving feature in our house! I think I'll make this again for Christmas, or at least, I'm pretty sure Cormac will want me making this again before next turkey day rolls around.

Ingredients
3 lbs sweet potatoes, peeled and cut into 1-inch cubes
½ cup (1 stick) unsalted butter
2 tablespoons chopped fresh sage
1 ½ cups milk
1/8 cup maple syrup

For the Topping:
1 cup chopped pecans
1 tablespoon butter
1 tablespoon maple syrup

Directions
Boil sweet potatoes (or steam) until tender, 10 minutes or so.

Preheat oven to 375F/190C.
Melt 1 stick of butter with the chopped sage in a small saucepan over medium heat. Simmer for 1 minute and remove from heat.
Add butter mixture, milk, and maple syrup to the potatoes. From here decide what you want-- I didn't want two smooth mashes, so I used a hand masher and just slightly chunked the sweet potatoes together with the mixture. You can, alternatively, beat with a blender until smooth.

Lightly toss pecans, butter and maple syrup on low heat in a saucepan, for a few minutes.
Sprinkle the pecans over the top of the potatoes.

Bake for 30-40 minutes or until pecans start to brown and edges bubble.

Cornbread Stuffing
This is my favorite stuffing. I made this two years ago as a test, and I'm so pleased. I really like my mother's stuffing, and she's made stuffing the same way since I was a child. However, I'm happy to say I've found my own way and this stuffing is MY stuffing. It's mouthwatering delicious and every day after you make it, it tastes better and better.

Ingredients
1 full cornbread recipe (listed below this recipe, you can use your own recipe if you want)
1 large loaf of wheat or white bread, or 12 slices
3-4 cups of stock (optional 1-2 tbsp white wine or 1 tbsp white wine vinegar)- I say 3-4 cups because sometimes I'll add more if I think I've got too much bread and not even wetness.
1 can cream of chicken
3 large eggs
1 stick (1/2 cup) butter
1 cup chopped celery (I omitted it this year and added a bit of celery seed instead, I just, didn't have celery and didn't see it at Lidl during my shopping)
Fresh thyme
Fresh sage, both to taste. I usually grab a handful of each to chop up
1/2 lbs of sausage
few strips of bacon, optional

Directions
Cube your corn bread and bread the night before and leave out to go a bit stale. This isn't totally necessary but makes the stuffing a bit more chunky.

Preheat oven to 350F/180C

Saute celery and butter in pan, add in sausage and bacon if you choose.

Mix all other ingredients, I whisk it all together. Add in your meat, celery and butter mix. Pour over your cubes in a large pan. Wider the pan, more yummy crispy bits on top, the deeper the pan, the more delicious soft fluffy stuffing.

Bake for 30-40 minutes.


Buttermilk Cornbread
from The Hungry Mouse

I like using this recipe because it doesn't have butter, and well, I'm adding a load of fat to my stuffing already. This cornbread doesn't need it! It's delicious on its own, and if you're buttermilk is low fat its a healthy cornbread recipe to accompany your southwest dishes, too.

ingredients
1 cup cornmeal
1 cup flour
1/2 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup olive oil
2/3 cup buttermilk
2 eggs

Directions
Preheat oven to 400F/200C and grease your 9x9 pan.

Whisk eggs, buttermilk, sugar, and oil together.
Mix in cornmeal, flour, baking powder and salt.

Pour in a 9x9 inch pan and bake for 20 - 25 minutes or until the center comes clean with a toothpick


Pumpkin Cream Cheese Tart

adapted from Better Homes and Gardens Old-Fashioned Home Baking

This came about as a pleasant surprise after a bit slip up on the original recipe I found on a random food blog. The pie was my first bake of the day, and in typical Candi fashion, I made a silly mistake. As I was adding my spices, I picked up the jar of garlic powder instead of ginger (which look incredibly similar, ahem) and as I was dumping it into the mix I realized my mistake. So, halfway through the recipe I flubbed. Thankfully I hadn't wasted any pumpkin puree-- but I did wasted 8oz of cream cheese (the only 8oz I had), so I flipped open my BHG Old-Fashioned Home Baking for a basic pumpkin pie and combined the ideas. I will make this again and try to eliminate the can of condensed milk (probably through using yogurt or cream cheese as that was sort of the way my original recipe did it)... because it was only by strange chance I even had a can of condensed milk at home.
Cormac actually said to me it was the best pie he'd ever tasted. We had vanilla ice cream and whipped cream to go on top. Real whipped cream. Although, the American in me bets this would be topped off perfectly with that fake-o Cool Whip.
And yes, I pureed a real sugar pumpkin for this recipe, not a butternut squash (although...)

Ingredients
For Filling:
2 cups fresh pumpkin puree or 1 16-ounce can of pumpkin
2/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
3 eggs
1 tsp vanilla
1 can evaporated milk

For Crust:
24 graham crackers or 30 digestive biscuits
1/2 cup sugar
1/2 - 1 cup melted butter

For Dollops:
2oz of cream cheese
1 tbsp sour cream or yogurt

Directions
Preheat oven to 350F/180C

Crust:
Using a food processor, turn your graham crackers or digestives (I used half and half because you can't buy graham crackers in Ireland, but I DID have half a box left over from my generous friend E) into crumbs. I usually add the sugar in at this stage to get it mixed well. You can go old school and put the crackers in a bag and hit it with a rolling pin, too.
Slowly add your butter. I added a full cup, but I didn't measure my crumbs exactly so you may need less (you should need roughly 1 1/2 cup crumbs, but I like a thick crust so I probably used 2 cups). You want it to be wet enough that the crumbs are clumping together as you mix it.

Grease 9 or 10 inch round pan (you can use a tart pan for the cool crinkle edges, or use a springform pan like I did for ease of removing it).

Pour the crumbs in the pan evenly and pat it down until covered. I just sprinkle it in higher around the edge so I can create/pat the crumbs into a crust.

Stick this in the oven for 8 - 10 minutes to prebake, just keep an eye at it towards the end that it doesn't overbrown or burn. When you take out the pie crust, pop the temp up to 375F/190C.
------------------------
Filling:
In a bowl or mixer, combine your pumpkin, sugar and spices, mix well.

Add eggs, one at a time. Add vanilla.

Slowly pour in your can of condensed milk. Mix well.

Pour mixture into your pre-baked shell (you can obviously use a regular pie crust or one of those store bought crusts if you want).

Mix roughly 2 ounces cream cheese with 1 tbsp sour cream or yogurt (or if you have neither, thin it out a bit with just plain milk). With a tsp, plop dollops along the top of the pie. Mine sunk down a bit because I used real pumpkin puree which is a bit more watery (and I couldn't be bother to strain or cook it down too much) than canned. You can then take a knife or other sharp implement and swirl it around. I'm sure yours will look prettier than mine, but it all tastes equally delicious.

Bake for 1 hour or until the center is set and not wobbly at 375F/190C (and if you didn't skim my direction you'll have already popped the oven up to this temperature after pre-baking your crust ;) )

Pumpkin Bread Pudding

So, I loved that bread so much I made it twice. The second time I used mini loaf pans (and if I do it again I'll cut the cook time by 10 minutes because they were a bit dry). As a result, I got pumpkin-breaded-out and it was sitting in my cake box getting old.
Inspiration struck-- I'll make bread pudding with it! And it was so delicious. I hate waste. Cormac loves a good pud or custard, so between the two of us and my little monster we nearly finished it off that evening!

Pumpkin Bread Pudding
Ingredients
4 eggs
2 cups milk
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
2 cups of pumpkin bread

Directions
Break/cut your bread into cubes and lay in an ungreased 9x9 pan.

In another bowl, whip together your eggs, milk, vanilla and spices.

Pour the egg mixture over your bread cubes.

Bake at 350F/180C for 40-45 minutes.

I wish I had a picture but, it didn't last long enough. Eat it straight out of the oven on a cold night for best taste-- with some custard poured over it, yumyum!

Spiced Pumpkin Bread

Spiced Pumpkin Bread
adapted from Better Homes and Gardens Old-Fashioned Home Baking

I love this time of year, excuse to use loads of pumpkin. That is, in my case, butternut squash, since I'm a big cheat. However, I still believe firmly that it tastes nicer than pumpkin. This makes 1 ring of bread (bundt pan) or two loaves.

Ingredients
1 cup whole wheat flour
1 cup all purpose flour (the original recipe uses all white flour)
1/4 cup wheat germ (you can omit this if you want or don't have it)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/8 tsp cloves
1 tsp cinnamon (shoulda added more)
1/4 tsp salt

1 cup pumpkin/butternut squash fresh or canned puree
1 cup milk
1/2 tsp vanilla
2 large eggs (I used 3 medium eggs)
1/3 cup shortening (I suppose you could use butter if you wanted to)

1 cup of either dried berries, nuts, raisins, or seeds like pepitas (I used a prepacked mix of sunflower seeds, pepitas, cranberries and goji berries from Aldi)

Directions

Preheat oven to 175C/350F

In a mixing bowl (or the bowl of your mixer) mixed half the flour (1/2 cup WW flour, 1/2 cup AP flour), baking soda, baking powder, salt, and spices.

Add pumpkin, milk, eggs, vanilla and shortening. Use mixer and beat 30 seconds to mix and a couple minutes on high.
Stir in nuts/seeds/dried fruit.

Bake for 1 hour for a ring mold/bundt like I used, or 45 minutes for two loaf pans.

You can make a glaze with a bit of powdered sugar and water, and a hint of cinnamon and nutmeg, or just do what I plan to do, which is slice it up and smear it with butter or cream cheese. I plan on making french toast with a few slices for my breakfast, yum!

Ginger Molasses Cookies

Firstly, I have to apologize. I haven't posted anything in a long time-- but I'll admit, I've been busy baking up a new baby girl. We welcome Harper Jamie into the world Halloween 2009 :) at our own home (I had a planned home birth).
I've got my birth story posted on my personal blog: The Crunchy, Contrary Yank
I'll resist the urge to spam this blog with pictures of my beautiful baby girl (and her big sister of course).

Now, to the good stuff that you all actually care about-- baked goods!


Ginger Molasses Cookies
adapted from bakingbites.com
These are everything that ginger cookies should be -- soft, chewy, cracked, spicy... and delicious with a hot cuppa. Not the best picture I've ever taken, but I'm pretty sure you can see that delicious combination of sugars crystallized on the outside of that perfectly cracked cookie. These taste of Christmas. And, here in Ireland, the weather has turned and now we face 6 months or so of cold, wet weather. To beat this, I need delicious, soul warming food to keep my spirits up.

Ingredients
1/4 cup shortening (you can omit this and use 1/4 cup butter (thats 1/2 cups total) instead, but they just don't crack as well.
1/4 cup butter
1 cup sugar
1/4 cup molasses
2 tbsp honey
1/4-1/2 tsp vanilla (okay, I admit, its not in the original recipe but I just can't make cookies without a little touch of vanilla. I didn't measure, like I said, I just added "a touch" ;) )
1 large egg (I used 2 medium sized eggs)
2 1/3 cup all purpose flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon (I love cinnamon so I'm always generous here)
1/2 tsp ground cloves
1/2 tsp ground cardamon
1/2 tsp ground black pepper (I know, its strange, but they taste great!)
1/2 tsp salt

spare sugar, for rolling in (I used white sugar, demerera sugar, and a sparkly clear sugar sprinkle I have for cake decorating-- you can just use all white sugar, but adding in a coarse sugar with it just makes them look cool)

Directions
Preheat your oven to 175C/350F-- I think this is really important for these cookies.

Cream together butter (and shortening) and sugar.
Add in molasses, honey, vanilla, and egg(s). Beat until creamy.
Sift together flour, baking soda, spices, and salt.
Add flour to butter mixture, slowly.

Roll your dough into 1 inch sized balls, and then roll them in your bowl of mixed sugars. Place on greased baking sheet (I use some baking/parchment paper).

Bake for 10 minutes, then keep an eye on them. I like soft and chewy cookies, so I take them out at 10 minutes. If you leave them in a few extra minutes they will likely go crunchy-- I always do half of them a little over cooked because Cormac likes crunchy cookies (bah!).

Let the cool on the sheet for a few minutes before moving to a cooling rack.
As always, shove several in your mouth and enjoy. These are particular good with a cup of coffee. nom nom.

You can get about 3 dozen cookies out of this recipe.

Chocolate Chip and Peanut Butter Oat Blondies

Chocolate Chip and Peanut Butter Oat Blondies made with Applesauce
Ingredients
3/4 cup Peanut Butter
2/3 cup Applesauce (if you want to be naughty, and make these chewier, use butter one for one)
3/4 cup loosely packed brown sugar
1/2 cup sugar (I used splenda)

2 eggs
1 tsp vanilla

1 1/4 cup flour
3/4 cup oats
1/4 cup wheatgerm (optional)
1 tsp baking powder

1/3 cup milk

~ 1 cup chocolate chips

Directions

-Cream together your peanut butter, applesauce and sugars.
-Add eggs one at a time.
-Add vanilla.

-Mix dry ingredients together.
-Slowly add dry ingredients to wet, alternating with milk.

-Fold in chocolate chips.

Bake for 30-40 minutes at 325F/160C


And they are healthy, too! I'm on this low fat kick at the moment to help reduce my chances of getting a bad case of a condition I had with my first pregnancy called Cholestasis.

Cormac's Chicken Caesar Salad with Bruschetta

Now and again, I enjoy sitting on the couch and letting Cormac make the dinner. I carved up a chicken we bought a few weeks back and froze the thighs/legs/wings, and that meat made for delicious chicken caesar. I have recipes for each little bit here.

Chicken for Tearing Up
Ingredients

2 thighs and legs
2 wings
Knob of Butter
1/4 cup red wine
1 tsp brown sugar
Fresh thyme
Sea salt and black pepper

Directions
Melt the butter on medium heat.
Place the chicken pieces in the pan of melted butter for 2-3 minutes on each side.
Deglaze with wine and brown sugar (combined).
Season chicken while cooking with thyme, salt and pepper.
Total cooking time roughly 10-15 minutes. Keep pan and juices aside for bruschetta.
Place in oven on olive oil greased pan at 400F/200C covered for 25 minutes.
Tear off the bone into pieces for your salad.


Bruschetta
Serves two

Ingredients
1 Large Tomato, chopped
1 garlic clove, chopped
1/2 tsp thyme
1/2 basil
Large ciabatta roll, halved.

Directions
Add all ingredients to the pan you cooked the chicken in.
Cook for 2-3 minutes, don't let the garlic burn!
Remove from heat.

Ciabatta cut in two, grilled under toasted.
Dip the cut side in the butter/oil left behind in the pan.
Top with tomato/garlic mix.
Grill again for a few minutes.
Top with fresh basil if desired.


Caesar Dressing
Ingredients

1/4 cup good mayonnaise
1/4 good olive oil (or all mayo)
1 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 garlic clove, minced
1/4 cup Parmesan, shredded
1/4 teaspoon black pepper

Blend! Add milk if needed to thin to your liking.


Salad assembly
We used fresh lettuce, spinach and a small bit of rocket from our garden. Topped with chicken, bit of corn cut from the cob, homemade croutons, dressing and Cormac added a few cashew nuts to his own. Traditionally, add extra Parmesan and pine nuts! ENJOY!

Blueberry Applesauce Oatmeal Muffins

So I've got a bad habit of making food items outside of their desired season. First I'm hitting you with pumpkin cinnamon rolls, now I'm on about muffins. I even made the applesauce from scratch (just boil them up with a touch of cinnamon, lemon juice and vanilla!) and the house smelled like autumn. In Ireland, its easy to forget its not truly summer, its just, a little warmer than the rest of the year.

Blueberry Applesauce Oatmeal Muffins

Ingredients
10 ounces or 2.5 cups cake flour (or -2 tbsp for each cup using all-purpose flour)
1/2 cup oats
1/4 cup wheatgerm (optional)
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1/4-1/2 tsp cinnamon (depends on how much you like cinnamon, my applesauce had some cinnamon already so I stuck with 1/4 tsp and it was just enough of a pinch).

1 cup sugar or 3/4 cup Splenda (yes, I used Splenda-- I'm going to get cancer but hey, I'll look good!)
1 egg
1 tsp vanilla
1 cup yogurt
1/2 cup applesauce (if you don't have applesauce, you can use a vegetable/sunflower/canola oil here instead, but it won't be as healthy!)

1-2 cups blueberries

Demerera sugar for sprinkling on top

Directions
- Mix sugar, vanilla, egg, yogurt and applesauce well.
- Sift flour
- Combine dry ingredients
- Add wet to dry, and fold together until the whole mixture is wet. The key will fluffy muffins is not to overmix.
- Fold in blueberries.

Now, I use a handy dandy ice cream scoop/large cookie dough scoop to fill my cups. After you fill your cups, sprinkle a bit of demerera or vanilla sugar on top of the muffins. This will melt down and make a bit of a crunchy, shiny, sweet



Bake for 20 minutes at 350F/180C. Smear with butter while warm and enjoy! See that pan with all the staining? Well used! These silicon muffin cups are the business, just to let you all know. I'm happy to make my cupcakes for the family in them as well!

My daughter Jane turns 2

It's her party, and she'll stick her fingers in the hip surfboard cake mommy made for her if she wants to.



This isn't good advertising for my business! However, it was too cute not to share. She loved it, of course. She was picking out bits of marshmallow fondant to eat. I did cry though (hormones, I blame) when I saw the disaster zone, as I had been exhausted (7 months pregnant now!) and forced myself to get it done the day before so I didn't have to worry about it on the day of her party. So is life!
When the birthday girl is this cute, you forgive! We were lucky, sunshine and a great party-- and no complaints about the finger holes while everyone scoffed down the cake! This was vanilla with vanilla buttercream, two layers and covered in marshmallow fondant. Simple.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

So, I know its summer and all and making a pumpkin anything is a bit taboo, but hell, sometimes we want it, don't we? I'm 6 months pregnant, and even though I'm fighting a chest infection and have no appetite, I wanted to make these babies. You'll want to make them, too.

told ya.

Now, first a note. I'm in Ireland and I know some of my reader's won't have access to canned pumpkin. I simply roast up a butternut squash. Same taste-- some would argue its even nicer than pumpkin. Most canned pumpkin, you'll be interested to know, is actually squash anyways. Simply cut your squash in half, and cut each half in half (that's four pieces)-- scoop out the seeds and place flesh down in a pan. Fill that pan with 1/2 inch of water. Put it in your oven, HOT. I'm talking 400F/200C or so. Cook for 30-45 minutes (until the skin starts to brown and pucker a bit). Then you scoop out the innards, voila, you have your pumpkin/squash. You'll want 1/2 cup of that so you'll have lots left over for a nice bowl of soup or some muffins.

The Rolls
Dough Ingredients
1/3 cup milk
2 tbsp butter

1/2 cup pumpkin (canned or fresh) or butternut squash
2 tbsp sugar
1/2 tsp salt
1 large egg, beaten
1 package active yeast
3 ounces (or 2-3 packages) of instant vanilla pudding/custard

1 1/2 cup plain flour
1 1/2 cup bread (or strong) flour


Filling Ingredients
1/2 cup brown sugar
2 tsp cinnamon
3 tbsp butter
3 tbsp margarine

Directions
Heat milk and butter in a saucepan until the butter has melted, remove from heat.

Mix pumpkin/squash, salt and sugar.
Add in vanilla pudding/custard powder
Add in milk/butter
Add beaten egg
Mix in yeast

Sift flours
Slowly add flours to your mixture to form a dough.

Leave this to rise in a greased bowl in a warm place for about an hour.

Roll dough into a rectangle however thick you like, mine ends up a little less than 2 ft long by 12 inches.

Take your butter and margarine (I'll be honest, I don't measure this out I just take a small handful of each, but the estimate is probably close. You can't really have too much. Margarine will help keep the filling gooey as butter will be somewhat absorbed into the dough as it cooks) and smears it all over the dough. I use my hands. Get messy. Then I use the butter/margarine on my hands to grease my pan.
Combine sugar and cinnamon and sprinkle all over the dough.

Now roll the dough up longways to make more rolls (if that makes sense). I use a piece of string to cut the rolls so they don't smush down, but of course you can use a knife-- about 1 inch thick.

Place them in your greased pan and allow to rise for 30 minutes. You'll get maybe a bit more than 12 rolls.

Bake at 350F/180C for 20 minutes.

Cream Cheese Icing
Ingredients
1/4 cup butter, room temp
1/2 tsp vanilla
3 ounces cream cheese
1/2 cup powdered/icing sugar, sifted
dash of lemon juice, optional but helps lift that tang!

Directions
Mix butter, vanilla and cream cheese... and lemon juice if you want.
Slowly add in powdered/icing sugar, add more if you want a thicker icing. This will be glaze like.

Smear all over the hot, delicious pumpkin cinnamon rolls.

Devour them.