Breakfast

Spider Ham and Cheese Biscuits

~ lindy

Spider Ham and Cheese Biscuits

*8 Thin Slices of Ham or Canadian Bacon, add more if desired

*Grated or sliced Cheddar Cheese or Pepper Jack Cheese, use as desired

*1 package (2 sheets) frozen Puff Pastry, thawed in fridge, for legs

*8 Jumbo Size Flaky Biscuits, slicing each making 2 biscuits top and bottom

*Spicy Brown Mustard

*2 tablespoons dried Minced Onions

*2 Tablespoons Melted Butter

*Whole Black Olives, sliced eyes

*Diced Pieces of Pimientos, eyeballs

Melt the butter in a sauce pan on the stove or in the microwave, using a microwave safe small bowl, on low. Add to the butter the dried minced onions, mustard and mix together until combined. Set aside while you make cut biscuits.

After slicing biscuits in half you should have 16 biscuits, take a biscuit and press flat and spread on the mustard filling. Layer with the ham/Canadian Bacon, Cheese and Biscuit top. Repeat for each spider body. (8 spiders in all) Add 8 puff pastry Legs.

Assemble spiders on 2 Silpats or parchment covered half baking sheets.

Roll out each puff pastry sheet and cut length wise, cut 32 legs out of each sheet. (16 to each half Sheet 64 legs in all) Twist leg strip and attach to spiders by pinching or pressing in where the top and bottom biscuit meet. Adding 4 legs to each side of the biscuit.

*Press in 2 Black Olive slices into the top Biscuit front and add pimento the center of the olive. Brush on Egg Wash. Repeat for each spider

Bake in a preheated oven 375*F. For 15 to 25 minutes.

Egg Wash

*1 Egg

*1 teaspoon Water

*Poppy Seeds, optional

Whisk together the egg and water and brush on assembled spider just before baking and sprinkle with the poppy seeds if desired.

Enjoy!

Lindy

Cinnamon Rolls

~ lindy

Soft Cinnamon Rolls

Large Batch

Ingredients and Instructions

In glass bowl:

*1 cup warm Water

*2 tablespoons Yeast

*2 tablespoons Sugar

Let sit until foamy.

Combine the following in stand mixer:

*1 and 1/2 cups Milk, I like to use reconstituted dry milk

*1 cup Butter Flavored Shortening

*1 cup Sugar

*4 Eggs

*2 teaspoon Sea Salt

*2 cups White Wheat Pastry Flour

Mix on medium low-speed until combined, then add to the foamy yeast mixture.

Slowly add:

*5 and 1/2 cups All-purpose Flour, add more as needed

Mix again 8-10 minutes until a slightly sticky ball of dough or you can mix and knead bread dough by hand.

When you are finished mixing / kneading the bread, cover with a damp cloth and let rise 1 and 1/2 hours or until doubled in size. Divide the dough into two dough balls and roll out each dough ball into a rectangular shape . Then divide the cinnamon sugar mixture in half spread onto each rolled out rectangular dough shape.

Cinnamon Sugar Mixture:

*1 cup Brown Sugar, packed

*5 tablespoons Cinnamon

*3/4 cup Melted Butter

Start making cinnamon roll “log”, by rolling up one of the longer sides of the rolled out dough, rolling and tucking the dough towards the opposite long side of the rolled out dough making “cinnamon roll log”.

Cut each cinnamon roll with dental floss or knife, about an inch for each roll. Place cut rolls on a half baking sheet and let rise until double in size or about 35 minutes. Note: You can place rolls in a warm spot like by a sunny window and cover rolls with a flour sack dish towel.

Pre-heated oven to 350* F. and bake Cinnamon Rolls 23-25 minutes or until lightly golden.

Makes about 40 Cinnamon Rolls.

Remove from oven and let cool slightly and top with the following Cream Cheese Frosting.

Cream Cheese Frosting

In Bowl Mix:

*8 ounces Cream Cheese, room temperature

*4 tablespoons Butter, melted

*2 Cups Powdered Sugar

*4 tablespoons Whipping Cream

*2 tablespoons Vanilla Extract

*pinch Sea Salt

Cream together until smooth and frost onto slightly cooled cinnamon rolls . Note: If you really like a lot of frosting then double Cream Cheese Frosting recipe.

Enjoy!

Lindy