Beddy's Family Favorite Recipes
If there is one thing you should know about the employees at Beddy’s, it is that we ALL love to eat! Often our meetings are filled with treats of all kinds. Of course always, sugar free, fat free and organic! 😉 So we have gathered some of our very favorite recipes to share with you!! Because the best part about good food is being able to share it with friends! From the ladies of Beddy’s, grab your best kitchen helpers, a cold beverage, and ENJOY!
The BEST Homemade Alfredo Sauce
Betsy’s recipe comes from her ALL TIME FAVORITE cookbook! It's Making Messes with Scarlett. If you're not following her on IG you need to @madeitateitlovedit! Everything she makes is so yummy. Her kids actually cook from the cookbook all the time too!
recipe by Made it. Ate it. Loved it.
Ingredients:
2 Cups Heavy cream
1/2 cup butter
3 Tablespoons cream cheese
1 1/2 cups grated Parmesan Cheese
1 teaspoon garlic powder
In a saucepan add the heavy cream, butter and cream cheese. Bring it to a simmer than add the parmesan cheese. Then simmer for 15-20 minutes. Add the garlic powder. Pour over pasta and serve with your favorite pasta toppings!
2 Cups Heavy cream
1/2 cup butter
3 Tablespoons cream cheese
1 1/2 cups grated Parmesan Cheese
1 teaspoon garlic powder
In a saucepan add the heavy cream, butter and cream cheese. Bring it to a simmer than add the parmesan cheese. Then simmer for 15-20 minutes. Add the garlic powder. Pour over pasta and serve with your favorite pasta toppings!
Caramel Marshmallow Popcorn
Who doesn’t love popcorn? Especially ooey gooey marshallowey goodness! Angie White (the owner's) recipe is quick, easy and will have you wanting more! And for those of you who don't already know this, we have two Angie White's that work here, crazy right?
Ingredients:
Melt together on low heat:
1 C butter-1 stick salted and 1 stick unsalted
2 C brown sugar
1/4 C light corn syrup
1 tsp vanilla extract
After melted, add 4 C mini marshmallows and stir until blended.
Pop 3-4 bags microwave popcorn. 3 bags for extra gooey. I always do 4 and it’s perfect.
Pour popcorn into a small bowl and shake so that the unpopped kernels go to the bottom of the bowl. Transfer popcorn to a large bowl and throw out the unpopped kernels. Pour caramel over popcorn and stir.
Melt together on low heat:
1 C butter-1 stick salted and 1 stick unsalted
2 C brown sugar
1/4 C light corn syrup
1 tsp vanilla extract
After melted, add 4 C mini marshmallows and stir until blended.
Pop 3-4 bags microwave popcorn. 3 bags for extra gooey. I always do 4 and it’s perfect.
Pour popcorn into a small bowl and shake so that the unpopped kernels go to the bottom of the bowl. Transfer popcorn to a large bowl and throw out the unpopped kernels. Pour caramel over popcorn and stir.
Breakfast Casserole
This recipe is one of Kristin’s kids’ favorites that she got from our good friend, Joni. The preparation is quick and super easy! It is great for busy moms who want to have a nice breakfast for their kiddos before leaving for school and it can even be prepared the night before. It also makes a delicious dinner option too! And who doesn't love breakfast for dinner? Leftovers are scarce with this one, but always a favorite if there are some!
Ingredients:
1 package shredded hash browns (if you like peppers and onions - you can do the southwest style of hashbrowns)
1/2 cube margarine or butter
2 cups diced ham or sausage
2 1/2 cups shredded cheese
1/2 cup half and half
9 beaten eggs
1/4 tsp. salt
pinch of pepper
Spray glass 9x13 inch pan. Put hash browns in a pan and brush with melted margarine. Shake salt and pepper over the mixture. Sprinkle with 1 1/4 cups of cheese and 1 cup of ham. Beat eggs, half and half, salt and pepper in a separate bowl and pour over the ingredients in the pan. Sprinkle on the rest of the ham and cheese. Cover with foil. Bake at 350 for about 90 mins. Can be made the night before and refrigerated.
1 package shredded hash browns (if you like peppers and onions - you can do the southwest style of hashbrowns)
1/2 cube margarine or butter
2 cups diced ham or sausage
2 1/2 cups shredded cheese
1/2 cup half and half
9 beaten eggs
1/4 tsp. salt
pinch of pepper
Spray glass 9x13 inch pan. Put hash browns in a pan and brush with melted margarine. Shake salt and pepper over the mixture. Sprinkle with 1 1/4 cups of cheese and 1 cup of ham. Beat eggs, half and half, salt and pepper in a separate bowl and pour over the ingredients in the pan. Sprinkle on the rest of the ham and cheese. Cover with foil. Bake at 350 for about 90 mins. Can be made the night before and refrigerated.
Maranda's Salad
Lana’s family's go to salad for any family get together, baby shower, bridal shower etc is delicious!! The great thing about this recipe it's light and full of healthy fruits!
Ingredients:
16 oz pkg small shells pasta
1 medium apple, diced (do not peel)
1 8 oz can pineapple tidbits (drain, save juice)
2 cups red or green seedless grapes (cut in half)
1/2 cup chopped celery
3-4 chopped green onions
Dressing:
2 cups mayonnaise
1 T Bon Appetit or Beau Monde Seasoning
Reserved pineapple juice
Cook pasta according to directions, drain and cool. Mix all ingredients, add dressing and toss.
Can also add:
2 cups cooked cubed chicken
1/2 cup frozen peas
1/3 cup slivered almonds
16 oz pkg small shells pasta
1 medium apple, diced (do not peel)
1 8 oz can pineapple tidbits (drain, save juice)
2 cups red or green seedless grapes (cut in half)
1/2 cup chopped celery
3-4 chopped green onions
Dressing:
2 cups mayonnaise
1 T Bon Appetit or Beau Monde Seasoning
Reserved pineapple juice
Cook pasta according to directions, drain and cool. Mix all ingredients, add dressing and toss.
Can also add:
2 cups cooked cubed chicken
1/2 cup frozen peas
1/3 cup slivered almonds
Six Sister’s Stuff Peach Cobbler Dump Cake
Peach Cobbler is a summer staple. An easy peach cobbler is a summer ALL STAR! Stephanie Savage’s favorite comes from Six Sister’s Stuff (which trust me, everything from them is amazing!!)
recipe by Six Sister's Stuff
Ingredients:
2 (16 ounce) cans peaches in heavy syrup (undrained)
1 (15.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon
1 quart vanilla ice cream - optional topping
INSTRUCTIONS
Preheat oven to 375 degrees F.
Empty peaches into the bottom of a 9 x 13 inch baking pan.
Cover with the dry cake mix and press down firmly.
Cut butter into small pieces and place on top of cake mix.
Sprinkle top with cinnamon.
Bake for 45 minutes.
Serve with vanilla ice cream, if desired.
2 (16 ounce) cans peaches in heavy syrup (undrained)
1 (15.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon
1 quart vanilla ice cream - optional topping
INSTRUCTIONS
Preheat oven to 375 degrees F.
Empty peaches into the bottom of a 9 x 13 inch baking pan.
Cover with the dry cake mix and press down firmly.
Cut butter into small pieces and place on top of cake mix.
Sprinkle top with cinnamon.
Bake for 45 minutes.
Serve with vanilla ice cream, if desired.
Browned Butter Banana Bars
Who during the whole pandemic hasn’t made banana bread? Now take your banana bread to a whole new level with Banana Bars!! Mikelle is our designated foodie...so if she says something is good, it must be.
recipe by Made it. Ate it. Loved it.
Ingredients:
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups sugar
1 cup sour cream
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas, mashed
How to Make Banana Bars:
Cream butter and sugar.
Add eggs, sour cream, and vanilla.
Combine dry ingredients in separate bowl and gradually add into creamed mixture.
Then add in the bananas .
Spread evenly in a greased cookie sheet.
Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)
Frost when cool.
How to Store Banana Bars
To keep my banana bars as fresh as possible, I store them in an air tight container in the fridge! They should keep for about 3-5 days, but we don’t think they will last that long! They are THAT good!
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups sugar
1 cup sour cream
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas, mashed
How to Make Banana Bars:
Cream butter and sugar.
Add eggs, sour cream, and vanilla.
Combine dry ingredients in separate bowl and gradually add into creamed mixture.
Then add in the bananas .
Spread evenly in a greased cookie sheet.
Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)
Frost when cool.
How to Store Banana Bars
To keep my banana bars as fresh as possible, I store them in an air tight container in the fridge! They should keep for about 3-5 days, but we don’t think they will last that long! They are THAT good!
Oatmeal Yogurt Pancakes
Breakfast for breakfast...or breakfast for dinner? I’ll take it either way. This is not your normal pancake recipe, thanks to Tara!
Ingredients:
1 2/3 cups all-purpose flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 2/3 cups all-purpose flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
DIRECTIONS:
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Buttermilk Syrup
INGREDIENTS
1 cup granulated sugar
1/2 cup salted butter
1/2 cup buttermilk or coconut milk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
INGREDIENTS
1 cup granulated sugar
1/2 cup salted butter
1/2 cup buttermilk or coconut milk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
INSTRUCTIONS
Combine buttermilk, sugar and butter in a large pot over medium heat, stirring frequently.
Once it comes to a light boil, turn the heat to medium low and cook for 3 more minutes, or until it turns a golden yellow color.
Remove immediately from the heat and stir in the baking soda and vanilla.
Combine buttermilk, sugar and butter in a large pot over medium heat, stirring frequently.
Once it comes to a light boil, turn the heat to medium low and cook for 3 more minutes, or until it turns a golden yellow color.
Remove immediately from the heat and stir in the baking soda and vanilla.
Fried Ice Cream
I scream, you scream, we all scream for ice cream. Fried Ice cream however may just make you lose your voice! 😂 This is Brenda’s all time favorite Fried Ice Cream recipe and the great thing is... I bet most of us already have all of the ingredients needed in our pantry or freezer!
Ingredients:
1 cube butter melted
1 1/4 C coconut
2/3 C brown sugar
1/3 C nuts (optional)
2 1/2 C Rice Krispies
48 oz container vanilla ice cream
Combine all dry ingredients, pour melted butter over top and stir with a fork until butter is distributed. Spread in 9 x 13 “ pan and bake at 300 degrees for 20 min. Stirring every 7-8 min. While this is baking remove ice cream from freezer to soften. Put 1/2 of the mixture in a bowl and evenly distribute remaining mixture in the pan.
Slice ice cream in 1/2 “ pieces place on top of mixture. Smooth out, and top with remaining mixture. Freeze until set and serve with carmel.
Pumpkin Cake Bars with Cream Cheese Frosting
“I had these at a neighborhood gathering and I’ve been hooked ever since and I think you will be too!”
Who say’s pumpkin season is only in the Fall? I love all things pumpkin, and this recipe from Candace may have me busting out the pumpkin puree now!
Ingredients:
25 ounce can of pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
In a mixer, beat pumpkin, sugar and oil. Add eggs one at a time, lightly beating. In a separate bowl mix all the dry ingredients. Gradually add to wet mixture and mix. Pour onto greased cookie sheet, bake at 350 for 25 to 30 minutes.
25 ounce can of pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
In a mixer, beat pumpkin, sugar and oil. Add eggs one at a time, lightly beating. In a separate bowl mix all the dry ingredients. Gradually add to wet mixture and mix. Pour onto greased cookie sheet, bake at 350 for 25 to 30 minutes.
Frosting:
4 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla
2 cups powdered sugar
3-4 teaspoons milk
Chocolate candy bar or milk chocolate chips (to garnish)
Mix cream cheese, butter and vanilla until smooth. Add powdered sugar and milk. Mix well. Frost when cool.
Grate a milk chocolate candy bar on top or chop up some milk chocolate chips and sprinkle on top!
4 ounces cream cheese
5 tablespoons butter
1 teaspoon vanilla
2 cups powdered sugar
3-4 teaspoons milk
Chocolate candy bar or milk chocolate chips (to garnish)
Mix cream cheese, butter and vanilla until smooth. Add powdered sugar and milk. Mix well. Frost when cool.
Grate a milk chocolate candy bar on top or chop up some milk chocolate chips and sprinkle on top!
Steak Diane
It’s grilling season and I'm pretty sure we could all use some new steak recipes because who doesn't love steak? Stephanie Rendon said this recipe is “super easy, super quick, and delish!”
Ingredients:
Filet or sirloin steak
garlic
sliced mushrooms
1 C butter
2 T lemon juice
2 T worcestershire
1 T olive oil
fresh parsley
Filet or sirloin steak
garlic
sliced mushrooms
1 C butter
2 T lemon juice
2 T worcestershire
1 T olive oil
fresh parsley
Directions:
Melt 1/2 C butter in a large frying pan, and saute mushrooms. Add 2-3 cloves crushed garlic, salt and pepper. Add lemon juice and worcestershire and simmer for a few minutes, then remove from the pan and cover to keep warm.
Melt 1/2 C butter in the same pan to deglaze and 1 T olive oil, then brown steaks about 3-4 minutes on each side, adding salt and pepper to your taste. Cook on medium high heat to sear steak and cook through to your desired temperature.
Serve steaks with warm mushroom sauce over top and chopped fresh parsley.
Melt 1/2 C butter in a large frying pan, and saute mushrooms. Add 2-3 cloves crushed garlic, salt and pepper. Add lemon juice and worcestershire and simmer for a few minutes, then remove from the pan and cover to keep warm.
Melt 1/2 C butter in the same pan to deglaze and 1 T olive oil, then brown steaks about 3-4 minutes on each side, adding salt and pepper to your taste. Cook on medium high heat to sear steak and cook through to your desired temperature.
Serve steaks with warm mushroom sauce over top and chopped fresh parsley.
Instant Pot Chicken Noodle Soup
Carly’s favorite chicken noodle soup recipe is perfect for all of us Instant Pot newbies. This recipe is the perfect comfort food.
recipe by @amberskitchen
Ingredients:
2 tablespoons oil
1 medium onion, diced
3-4 carrots, peeled and sliced
3-4 ribs celery, sliced
4 cups chicken broth
2 large frozen chicken breasts
¼ tsp pepper
¼ tsp turmeric
2 teaspoons dried parsley
½ tsp salt-to taste
1 ½ cups frozen egg noodles, REAMES brand (next to ravioli)
2 tablespoons oil
1 medium onion, diced
3-4 carrots, peeled and sliced
3-4 ribs celery, sliced
4 cups chicken broth
2 large frozen chicken breasts
¼ tsp pepper
¼ tsp turmeric
2 teaspoons dried parsley
½ tsp salt-to taste
1 ½ cups frozen egg noodles, REAMES brand (next to ravioli)
Push the Saute button on the instant pot. Add oil and onion and cook stirring, until onion is soft. (this step is optional-it just develops the sweetness in the onion flavor. If you choose to skip the saute then just add the onion to the pot with the rest of the ingredients) add remaining ingredients, put on the lid, seal the pressure valve and set to MANUAL or HIGH PRESSURE for 18 minutes. After the cooking cycle is complete, let the pressure release naturally for at least 10 minutes, then twist the valve to release the remaining pressure. Remove chicken from pot and shred it. Put it back in the pot, and if it tickles your fancy add some heavy whipping cream to make soup even more creamy and delicious.
Avalanche Bars
These aren’t your average rice crispy treat recipe! Michelle’s favorite is taking a rice crispy treats to a whole new level!
recipe by Cookies and Cups
Ingredients:
12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
Lightly grease a 9×9 pan.
In microwave-safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted.
Combine the peanut butter with the melted chips and add the krispies.
Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
Add the marshmallows and the mini chocolate chips and stir to combine.
Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!
Combine the peanut butter with the melted chips and add the krispies.
Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
Add the marshmallows and the mini chocolate chips and stir to combine.
Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!
Mexican Haystacks
“What’s for dinner?” Is the question we all get Every. Single. Night. Samantha’s go to is Mexican Haystacks. Your family will be stacking up their plates with more and more!
Ingredients:
1lb. ground beef
1 8oz. can tomato sauce
1 6oz. can of tomato paste
8 oz. water
2 tsp sugar
2 tsp garlic salt
1 tsp cumin seed
1 tsp accent
1 tsp oregano
1 tsp chili powder
1 tsp salt
1/3 cup uncooked rice
1/3 cup dried onion
1lb. ground beef
1 8oz. can tomato sauce
1 6oz. can of tomato paste
8 oz. water
2 tsp sugar
2 tsp garlic salt
1 tsp cumin seed
1 tsp accent
1 tsp oregano
1 tsp chili powder
1 tsp salt
1/3 cup uncooked rice
1/3 cup dried onion
Brown ground beef. Add all ingredients into Instant pot. Cook on manual for 15 min. Serve on tortilla chips with cheese, ranch, lettuce, olives or anything you would like.
Raspberry Cheesecake Trifle
Heaven in a bowl is what Lindsay says about this recipe. This recipe isn’t only beautiful to look at, but tastes AMAZING!!! You are going to have everyone at the party asking for this recipe!
Ingredients:
2 8 ounce packages cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla
Mix together cream cheese, powdered sugar, sour cream and vanilla.
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla
Whip heavy cream, sugar and vanilla. Then fold into the cream cheese mixture.
2 prepackaged Angel Food Cake, cubed
2 package raspberry Danish Dessert
3 cups water
2 package frozen raspberries
Bring water and Danish Dessert to a boil. Stir constantly. Remove from heat and add frozen raspberries. In trifle bowl, begin to layer. Start with raspberry layer, then add cream cheese mixture, then angel food cake, and repeat. Be sure to end with raspberry layer. Chill for at least 2 hours before serving.
Coconut Almond Chex Mix Surprise
The kids are home and we all are snacking a little more. Melissa’s recipe is the perfect snack to have out on the counter for the kids to munch on all day!
Ingredients:
1.5 cups Butter
1 cup White Karo Syrup
1 cup Sugar
3 cups Rice Chex
3 cups Corn Chex
6 cups Golden Grahams
1/2 cup Coconut
1/2 cup Slivered Almonds
In a large bowl, mix cereal, almonds and coconut.
In a sauce pan mix butter, karo syrup and sugar
Bring to a boil for 2 minutes
Pour over cereal mixture, gently mix
Lay on wax paper until slightly dry.
1.5 cups Butter
1 cup White Karo Syrup
1 cup Sugar
3 cups Rice Chex
3 cups Corn Chex
6 cups Golden Grahams
1/2 cup Coconut
1/2 cup Slivered Almonds
In a large bowl, mix cereal, almonds and coconut.
In a sauce pan mix butter, karo syrup and sugar
Bring to a boil for 2 minutes
Pour over cereal mixture, gently mix
Lay on wax paper until slightly dry.
Mel’s Kitchen Cafe Cinnamon Rolls
Rochelle brought these cinnamon rolls a few months ago to one of our meetings and had us all wanting more!! You know she must love us all, because cinnamon rolls are a labor of love. But just like any hard labor, it’s satisfying when it’s done. I mean really satisfying.
recipe by Mel's Kitchen Cafe
Ingredients:
Dough:
1 pound Yukon Gold potatoes (about 3-4 medium potatoes), peeled and cut into 1-inch cubes
2 cups water
1 tablespoon coarse, kosher salt
1/2 cup (4 ounces, 1 stick) butter
3 large eggs
5 1/2 to 7 cups all-purpose flour, divided, meaning you'll use 1 cup first and the rest later (see note for UPDATE)
1/2 cup warm water
1/4 cup sugar
1 1/2 tablespoons instant or active dry yeast
Filling:
1 cup (7.5 ounces) light brown sugar
2 tablespoons ground cinnamon
3 tablespoons all-purpose flour
1/2 cup (4 ounces, 1 stick) butter, very soft
Icing:
2 ounces cream cheese, softened
8 tablespoons (1 stick, 4 ounces) butter, softened
Pinch salt
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1 3/4 cups (7 ounces) powdered sugar
Dough:
1 pound Yukon Gold potatoes (about 3-4 medium potatoes), peeled and cut into 1-inch cubes
2 cups water
1 tablespoon coarse, kosher salt
1/2 cup (4 ounces, 1 stick) butter
3 large eggs
5 1/2 to 7 cups all-purpose flour, divided, meaning you'll use 1 cup first and the rest later (see note for UPDATE)
1/2 cup warm water
1/4 cup sugar
1 1/2 tablespoons instant or active dry yeast
Filling:
1 cup (7.5 ounces) light brown sugar
2 tablespoons ground cinnamon
3 tablespoons all-purpose flour
1/2 cup (4 ounces, 1 stick) butter, very soft
Icing:
2 ounces cream cheese, softened
8 tablespoons (1 stick, 4 ounces) butter, softened
Pinch salt
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1 3/4 cups (7 ounces) powdered sugar
INSTRUCTIONS
In a medium saucepan, combine the potatoes, water, and salt. Bring to a boil and simmer, uncovered, over medium heat until the potatoes are very tender, 15-16 minutes. Do not drain. There should be about 2 1/4 cups of water/potato mixture after boiling (UPDATE: If you have more than this, drain off a little water or mash the mixture together and measure out 2 1/4 cups).
Off the heat, mash the potatoes with the water until coarsely mashed. Add the butter and mash until the butter is melted and the potatoes are fairly evenly mashed and smooth.
Whisk in 1 cup of the flour and the eggs until smooth (a few lumps are ok, as long as they are small). Set aside and cool until room temperature (a slight warmth is ok, but room temp is best otherwise the mixture will absorb more flour).
In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. Let the mixture stand until foamy (only needed if you are using active dry yeast, no need to proof if using instant yeast).
Add the potato mixture and start gradually adding flour while mixing until the dough clears the bottom and sides of the bowl. It will be very soft and elastic. Knead for 3-4 minutes (it's ok if you have to continue adding a bit more flour if the dough starts sticking to the sides and bottom while kneading). Don't worry so much about the exact amount of flour as you do about the texture of the dough.
Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours.
On a lightly floured or greased countertop, roll or pat the soft dough into a 20 X 12-inch rectangle (doesn't have to be exact).
Spread the softened butter evenly on the dough.
Combine the filling ingredients in a bowl until evenly mixed. Sprinkle the mixture evenly over the butter and pat lightly.
Roll up the dough, starting with one long edge, and pinch the seam to seal (I often don't do this because I tuck the loose end under the roll on the pan).
Using unflavored dentil floss thread, or a serrated knife, slice the roll into 1-inch or slightly larger sections.
Place the rolls on a parchment-lined baking sheet, about 1- to 2-inches apart, tucking the loose end under the roll, if desired. Cover with greased plastic wrap and let rise until puffy and almost doubled, an hour or so.
Preheat the oven to 350 degrees F.
Bake the rolls for 18-20 minutes until no longer doughy in the middle (but be careful not to over bake). Remove the rolls from the oven and let cool until warm.
While they cool, prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
NOTES
Potato: I haven't tried these cinnamon rolls with other varieties of potato (because I love the Yukon Gold's so much), but I'm guessing you could easily experiment and get pretty good results.
Flour: as I talk about a lot, don't get hung up on the exact amount of flour, and instead, focus on the texture of the dough. The flour amount in this recipe will vary based on how much water is left in the pan after simmering the potatoes and the exact amount of potatoes you start with in the first place (among other factors when making yeast doughs), so if you have to add more flour to achieve a very soft, elastic dough that isn't overly sticky, that's ok!
UPDATE: ok, you guys, after many comments saying you had to add over 8 cups flour to the dough, I ran back into the kitchen to see what's happening. For a bit of history, I've made this recipe probably 7-9 times and never had to add more than 6 1/2 cups flour (total). But there's obviously some factor causing a lot of you to need to add extra flour, and I think I've figured it out.
First: it's important to measure the potato/water mixture and ensure it doesn't measure more than the recommended amount in the recipe (about 2 1/4 cups). Simmering vigorously at a high temp will reduce the water more - conversely, a lower simmer will leave more water with the potatoes. Keep it at a medium simmer and make sure the potatoes and water aren't too far below or above the 2 1/4 cup amount.
Secondly: it is imperative that the potato/water mixture cools (almost completely or to a very lightly warm temp). I tested side-by-side batches of these and in the batch where I used the potato/water mixture right away, the dough absorbed quite a bit more flour (several cups). However, when I let the potato/water mixture cool (per the recipe; I've included a few more details about that in the directions), I stayed right around the 6 1/2 cups flour amount (that includes the 1 cup added to the potato/water mix). I've edited the recipe ingredients to indicate this, since the original flour amount was throwing people off. Mostly, keep an eye on the texture of the dough, like I describe in the paragraph above. This dough is going to be much softer than other yeast/cinnamon roll doughs, but it should definitely clean the sides of the bowl without leaving a lot of residue on your fingers (so even if you have to add 7-8 cups flour TOTAL, it'll be fine as long as the dough isn't overfloured - many factors, aside from the potato/water temp will contribute to flour amount, like humidity and elevation).
When adding flour to the recipe, it's also important to let it mix fully before adding more - high moisture doughs benefit from a longer mix to fully absorb the flour (before needing to add additional).
In a medium saucepan, combine the potatoes, water, and salt. Bring to a boil and simmer, uncovered, over medium heat until the potatoes are very tender, 15-16 minutes. Do not drain. There should be about 2 1/4 cups of water/potato mixture after boiling (UPDATE: If you have more than this, drain off a little water or mash the mixture together and measure out 2 1/4 cups).
Off the heat, mash the potatoes with the water until coarsely mashed. Add the butter and mash until the butter is melted and the potatoes are fairly evenly mashed and smooth.
Whisk in 1 cup of the flour and the eggs until smooth (a few lumps are ok, as long as they are small). Set aside and cool until room temperature (a slight warmth is ok, but room temp is best otherwise the mixture will absorb more flour).
In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. Let the mixture stand until foamy (only needed if you are using active dry yeast, no need to proof if using instant yeast).
Add the potato mixture and start gradually adding flour while mixing until the dough clears the bottom and sides of the bowl. It will be very soft and elastic. Knead for 3-4 minutes (it's ok if you have to continue adding a bit more flour if the dough starts sticking to the sides and bottom while kneading). Don't worry so much about the exact amount of flour as you do about the texture of the dough.
Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours.
On a lightly floured or greased countertop, roll or pat the soft dough into a 20 X 12-inch rectangle (doesn't have to be exact).
Spread the softened butter evenly on the dough.
Combine the filling ingredients in a bowl until evenly mixed. Sprinkle the mixture evenly over the butter and pat lightly.
Roll up the dough, starting with one long edge, and pinch the seam to seal (I often don't do this because I tuck the loose end under the roll on the pan).
Using unflavored dentil floss thread, or a serrated knife, slice the roll into 1-inch or slightly larger sections.
Place the rolls on a parchment-lined baking sheet, about 1- to 2-inches apart, tucking the loose end under the roll, if desired. Cover with greased plastic wrap and let rise until puffy and almost doubled, an hour or so.
Preheat the oven to 350 degrees F.
Bake the rolls for 18-20 minutes until no longer doughy in the middle (but be careful not to over bake). Remove the rolls from the oven and let cool until warm.
While they cool, prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).
NOTES
Potato: I haven't tried these cinnamon rolls with other varieties of potato (because I love the Yukon Gold's so much), but I'm guessing you could easily experiment and get pretty good results.
Flour: as I talk about a lot, don't get hung up on the exact amount of flour, and instead, focus on the texture of the dough. The flour amount in this recipe will vary based on how much water is left in the pan after simmering the potatoes and the exact amount of potatoes you start with in the first place (among other factors when making yeast doughs), so if you have to add more flour to achieve a very soft, elastic dough that isn't overly sticky, that's ok!
UPDATE: ok, you guys, after many comments saying you had to add over 8 cups flour to the dough, I ran back into the kitchen to see what's happening. For a bit of history, I've made this recipe probably 7-9 times and never had to add more than 6 1/2 cups flour (total). But there's obviously some factor causing a lot of you to need to add extra flour, and I think I've figured it out.
First: it's important to measure the potato/water mixture and ensure it doesn't measure more than the recommended amount in the recipe (about 2 1/4 cups). Simmering vigorously at a high temp will reduce the water more - conversely, a lower simmer will leave more water with the potatoes. Keep it at a medium simmer and make sure the potatoes and water aren't too far below or above the 2 1/4 cup amount.
Secondly: it is imperative that the potato/water mixture cools (almost completely or to a very lightly warm temp). I tested side-by-side batches of these and in the batch where I used the potato/water mixture right away, the dough absorbed quite a bit more flour (several cups). However, when I let the potato/water mixture cool (per the recipe; I've included a few more details about that in the directions), I stayed right around the 6 1/2 cups flour amount (that includes the 1 cup added to the potato/water mix). I've edited the recipe ingredients to indicate this, since the original flour amount was throwing people off. Mostly, keep an eye on the texture of the dough, like I describe in the paragraph above. This dough is going to be much softer than other yeast/cinnamon roll doughs, but it should definitely clean the sides of the bowl without leaving a lot of residue on your fingers (so even if you have to add 7-8 cups flour TOTAL, it'll be fine as long as the dough isn't overfloured - many factors, aside from the potato/water temp will contribute to flour amount, like humidity and elevation).
When adding flour to the recipe, it's also important to let it mix fully before adding more - high moisture doughs benefit from a longer mix to fully absorb the flour (before needing to add additional).
From our family to yours.... ENJOY!
