TORTILLAS
*Makes about 12 tortiallas (med-large)
3 cups flour
1 1/2 tsp salt
6 Tbsp Shortening or Butter (if butter, softened)
Mix the above three ingredients, Cut the butter in, until "pea" sized with fork or knife
Combine 3/4 cup Hot Water and 1/4 cup milk.
Add gradually, until soft dough forms.
~Make balls, Roll out, cook over medium heat - both sides - I like to wait until bubbles form, then flip. Experiment, have fun, try not to eat too many!!

90 Minute Dinner Rolls
2 to 2 1/2 cups flour
2 Tbsp sugar
1/2 tsp. salt
1 pkg. yeast (more than 3 Tbsp? I don't really know how much)
1/2 cup milk
1/4 cup water
2 Tbsp butter

Mix 3/4 cup flour, sugar, salt, and dry yeast. Heat milk, water and butter to 125 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/4 cup flour, beat at high speed 2 to 3 minutes. Stir in enough flour to make a soft dough.
On floured board knead 2 to 3 minutes. Divide into 12 equal pieces. Shape into balls and place on greased baking pan. Pour a 1 inch deep boiling water into large baking pan and place on bottom rack of cold oven. Set rolls on rack above the pan of water. Cover rolls, and close oven door. Let rise 30 minutes. Uncover rolls, remove pan of water. Turn oven to 375 degrees and bake 20 to 25 minutes. Yield: 12 dinner rolls.


Classic Cupcakes

RECIPE INGREDIENTS:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk

Preheat the oven to 350 degrees and line your cupcake tin with paper or foil liners. Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Sift together the dry ingredients and add to the butter mixture one third at a time, alternating with the milk. Pour into the prepared cupcake pan and bake for 18 to 24 minutes, or until an inserted toothpick comes out clean. Makes 12 cupcakes.

Magnolia Bakery Traditional Vanilla Birthday Cake and Frosting

RECIPE INGREDIENTS:
CAKE
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 tsp. vanilla extract

BUTTERCREAM FROSTING
1 cups (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.

2. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.

3. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.
4. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.



Glazed Caramel-Nut Braid

1 pkg. active dry yeast (2 1/2 teaspoons = 1 pkg. instant dry yeast?)
¼ cup warm water (105 to 115)
1 cup lukewarm milk (scalded then cooled)
¼ cup sugar
¼ cup (1/2 stick) marg. Or butter, softened
1 ½ teaspoons salt
2 eggs
About 4 cups all-purpose flour
Caramel Filling (below)
Browned Butter Glaze (below)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, eggs and 2 cups of the flour. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place about 1 hour or until double.
Lightly grease cookie sheet. Stir down dough by beating about 25 strokes. Turn dough onto well-floured surface. Roll or pat into rectangle, 18x12 inches. Spread Caramel Filling evenly over dough. Cut dough lengthwise into 3 strips, 18x4 inches. Roll each strip lengthwise into rope; pinch edges and ends to seal.
Place ropes diagonally and close together on cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck ends under securely. Cover and let rise in warm place about 30 minutes or until 1 ½ times original size.
Move oven rack to below center of oven. Heat oven to 350. Bake 25 to 30 minutes or until braid is golden brown and sounds hollow when tapped. (If braid browns too quickly, cover loosely with aluminum foil.) Cool slightly; spread with Browned Butter Glaze.

Caramel Filling
1 cup chopped nuts
2/3 cup packed brown sugar
1/3 cup margarine or butter, softened

Mix all ingredients

Brown Butter Glaze
1/3 cup margarine or butter
2 cups powdered sugar
1 ½ teaspoons vanilla
2 to 4 teaspoons hot water
Heat margarine in 1 ½-quart saucepan over low heat until golden brown; cool slightly. Stir in powdered sugar and vanilla. Beat in water until smooth and spreading consistency.

~Cu drag
Jenna B.