Knotted Sweet Rolls

Ingredients and Instructions: 

2 c milk—Scald in a pot on the stove until tiny bubble form then add:

½ c sugar

½ c butter

½ c water 

Place in kitchen aid mixer and let cool until around 130 degrees. (If using regular yeast then proof the yeast in 110 degree water with sugar and cool the milk mixture to not kill the yeast)

In the meantime

In a small bowl combine…

4 c. flour (additional 3-4 c. Later)

2 tsp salt

1 T sugar

2 T Instant Dry Active yeast

Add to the mixer then add…

2 eggs

Continue adding another 3-4 cups flour, until dough pulls away from sides and bottom of bowl. Knead for about ten minutes. 

Place in bowl and rise until double about 1hr. 

Punch down.

I divide the dough into 4 equal parts, then each 4th into 8 balls. Then roll (like rolling play dough into a snake) and knot each rolled ball with a single knot. Let rise until double, about 20-30 minutes or put in oven under warm setting for half the time. Bake at 350° for about 15 minutes. 

Brush tops with butter.

Enjoy!

Pumpkin Cheesecake Bars

Ingredients:

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 (8 oz.) packages cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 9x13 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

HALVED RECIPE

Ingredients:

Crust

3/4 cups graham crackers crumbs
1/8 cup melted butter

Filling

2 (8 oz.) packages cream cheese , softened
3/4 cups granulated sugar

2 eggs
1/2 cup canned pumpkin

1 teaspoons pumpkin pie spice

Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 8x8 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 40-50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

Source: Life in the Lofthouse