lindy, Author at Garden Seeds and Honey Bees

Sweet Roll Sugar Cookies

Cookie Dough:

*2 cups Sugar
*1 cup Butter, at room temperature
*3 Eggs, at room temperature
*1 teaspoon Vanilla
*1 cup Sour Cream
*6 cups All-Purpose Flour
*2 teaspoon Baking Powder
*2 teaspoons Baking Soda

Cream together the wet ingredients and add the flour, baking powder and baking soda. Dough will be a bit sticky. Refrigerate cookie dough 1 hour for best results in rolling out the dough. Remove cookie dough from fridge, roll out and layer the filling below in the order listed.

Filling:

*2 tablespoons Butter, at room temperature
*3-4 tablespoons Butter Flavored Shortening
*3-4 handfuls of Brown Sugar
*Sprinkle with a layer of Cinnamon

Roll-up and the rolled out filling filled cookie dough just like you would a sweet roll bread dough using powder sugar on surface as you would flour to keep from sticking. I also used a plastic mat to roll out cookie dough and a rubber scraper to help me roll dough into a long log roll. Cut each sweet roll sugar cookie with dental floss in about 1/2 inch slices and place 12 of them on a Silpat covered 1/2 baking sheet.

Bake the cookies at 350*F. for 12-14 minutes. Remove cookies from the oven and let cool and frost with the Cream Cheese Frosting.

*Note frost them just before serving.

Cream Cheese Frosting:

*8 ounces Cream Cheese, at room temperature, you can use 1\3 less fat cream cheese but you might need to use a little more powder sugar
*1\2 cup Powder Sugar, more if needed
*2-3 tablespoons, more or less Milk, for thinning frosting

Mix/stir the frosting ingredients until smooth and refrigerate until ready to use/serve. To frost/drizzle the cookies, you can use a pastry bag with tip or a plastic sandwich bag and cut one of the corner tips off bag and fill 2/3 of the way with the cream cheese frosting, twist the opened end of bag and decorate/frost. Refrigerate frosting until ready to serve.

Recipe adapted from Picky Palate

Creamed wet ingredients

Sweet Roll Cookie Dough

Enjoy!

Lindy

Pizza Crust

Proofing the Yeast:

*1 cup warm Water
*1 tablespoon Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

In a small bowl add the above ingredients, let sit until bubbly.
Whisk together:

*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

Add:

*1 tablespoon Extra Light Olive Oil

Combine the above ingredients and knead into a soft ball. Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking.)

Note: Fold over the edge of the pizza if you like a thick Crust.
Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

Pizza Crust Recipe adapted from All Recipes.

Ranch Dressing for Pizza

*1 cup Olive Oil Mayonnaise
*1/2 cup Sour Cream
*1/2 cup Buttermilk
*1/2 teaspoon Chives
*1/2 teaspoon dried Parsley Flakes
*1/2 teaspoon dried Dill Weed
*1/4 teaspoon Onion Powder
*1/4 teaspoon Garlic Powder
*1/8 teaspoon Sea Salt, or to taste
*1/8 teaspoon Black Pepper, or to taste

Combine the above ingredients until smooth.

Note: This recipe will make more dressing than you will probably need for the pizza. We used about half of this recipe. Use more or less to your taste.

Recipe adapted from All Recipes.

Pizza Toppings

*1/2 package frozen Tyson seasoned grilled chicken breast strips, re-heated in sauté pan on stove on medium heat just until warm, cut in bite size pieces
*1 can 14-ounce Artichokes, drained and chopped fine
*1 cup fresh Spinach, chopped
*4-6 slices cooked Bacon, chopped
*1/4 cup Red Onions, diced and sautéed in 1 tablespoon Olive Oil (optional)
*2 cups Mozzarella Cheese, shredded more or less as desired

Layer the above toppings in the order given on partially cooked pizza crust and finish cooking in oven.