Best Florek Rolls

This recipe is from a friend, Angel Florek, who lived in our ward while we were in podiatry school. Angel made these rolls along with a curried chicken salad for a friend's baby shower and I seriously thought she bought the rolls somewhere from a bakery. I was stunned to find out she had made them from scratch! They are sweet & remind me of hawaiian bread or milk-and-honey rolls. They are great as sandwich rolls (like for pulled pork or curried chicken salad!) or stand alone (like for Thanksgiving!). Love these!

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2 Tbsp dry yeast
1 Tbsp sugar
1/2 C. warm water

1 1/2 tsp salt
1/2 C sugar
1/2 shortening
1 C hot milk
4.5 C flour, divided
2 eggs

In a small bowl, combine yeast, 1 Tbsp sugar, and warm water and set aside for 5 minutes or until bubbly. In a stand mixer bowl combine salt, 1/2 C sugar, and shortening. Mix on low with the whisk attachment until combined then add the hot milk, mixing slowly so as not to spill. Once incorporated, add 2 cups of flour. Then add the yeast mixture and mix well. Then add eggs.

Replace the whisk attachment with the dough hook and add remaining 2.5 cups of flour. Mix on high for 5 minutes. Remove the hook and set aside for 15 minutes to allow rising.

Flour the counter and divide the dough into 3 equal parts. Roll out each piece into a circle and cut it into 8 pieces, like a pie. Place rolls on a cookie sheet.

For quick rise: set oven to 170 then turn off. Place rolls in the off-but-warm oven for 30 minutes.

Bake at 400 for 9 minutes. Watch the first batch CLOSELY so they don't burn. Times can vary by oven anywhere from 7-10 minutes.

Decadent French Toast

**This recipe is from Amy Thurston. One day we had a big gathering of young moms over at Amy's old apartment for a potluck breakfast party. Everyone was supposed to come in pajamas and bring something breakfast related. It was a crazy delicious smorgasbord of amazing breakfast items but in my opinion, this one stole the show. I had to steal Amy's recipe which she credited to a family member named Loni, and make it for special breakfast meals throughout the year.***

Decadent French Toast
16-40 slices firm bread (I used a thick cut   Heavy white bread) 4 (12 oz.) cream cheese Cinnamon & granulated sugar 1 – 2 ½ c brown sugar ¼ - ½ c maple syrup	1 – 2 ½ sticks butter 6 – 15 eggs 1 ¾ - 4 1/3 c milk 1 – 2 ½ tsp vanilla Berries & sour cream
Spread half of the bread slices with cream cheese (a good thick layer!) and sprinkle with cinnamon and sugar. Top with another slice of bread.  Cut in half diagonally.  In 11 x 17 inch pan (I used a large roasting pan) combine brown sugar, butter and maple syrup.  Cook for 5 minutes until dissolved.  Place the bread in pan.  Blend eggs, milk and vanilla together in bowl.  Pour over bread.  Cover and let set for 45 minutes or overnight in the refrigerator.  Uncover and bake at 350 for 30-40 minutes (mine took quite a bit longer…just make sure the casserole is set).  Remove pieces from pan and flip to caramel side up and pour any remaining syrup in pan over top.  Top with berries and sour cream.
BAKE: 350*	MAKES: 8 – 20 people

Bruschetta

***I remember one Sunday dinner at the Harvey house when Rebecca Harvey brought over all the fixings to make homemade bruschetta. I had actually never really tried it before, but Rebecca raved about it so much that my interest was piqued. Now, I'm hooked. And every time I eat it, I think of Rebecca, Cammy, Kathy, and me in Kathy's old kitchen gabbing together and learning how to make bruschetta from Rebecca. It was so good, we never made it to the table...we just ate it right off the pans from the oven! I love this version from OBB.***

Bruschetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.

Everyday Cinnamon Rolls

Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand.Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.