Empty Tomb Rolls

Recipe From:  http://www.aroundmyfamilytable.com/empty-tomb-rolls/

• 1 (10 ounce) package jumbo refrigerated crescent rolls
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 8 large marshmallows
• 1/4 cup butter, melted

Preheat oven to 375 degrees. Prepare muffin pan (preferably jumbo muffin pan) with non-stick cooking stray.

Separate rolls into eight triangles and set aside. Combine sugar and cinnamon in a small bowl.

Dip each marshmallow into butter, then roll in cinnamon-sugar and place on a triangle dough. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into the remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin cups.

Bake at 375 degrees for 13 - 15 minutes. Eat warm.

Opt: Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. If you are not familiar with the Bible the story is recounted by these four men...the story is virtually the same but is found in these four places in the Bible.

Jesus —marshmallow

After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon

Jesus put into tomb — crescent roll dough

rd day Jesus has risen and no longer in tomb — open cooked roll to find no marshmallow

© Around My Family Table

Crazy Cakes

Recipe From: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html?m=1

Chocolate Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)

Print Recipe 

Ingredients

• 1 1/2 Cups flour (all-purpose)
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract
• 5 Tbsp. vegetable oil 
• 1 Cup water 

Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

(GF)

Recipe From: http://www.bobsredmill.com/recipes/crazy-cake/

Ingredients

• 3 cups Gluten Free All Purpose Baking Flour
• 2 cups Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 3/4 cup Oil
• 2 Tbsp Distilled White Vinegar
• 2 tsp Vanilla Extract
• 2 cups Water

Instructions

1. Preheat oven to 350° F.
2. Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
4. Let cool then frost with your favorite Gluten-Free icing!

Ingredients

• 3 cups Gluten Free All Purpose Baking Flour
• 2 cups Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 3/4 cup Oil
• 2 Tbsp Distilled White Vinegar
• 2 tsp Vanilla Extract
• 2 cups Water

Instructions

1. Preheat oven to 350° F.
2. Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
4. Let cool then frost with your favorite Gluten-Free icing!

Waffles (GF)

Recipe From:   http://www.splendidtable.org/recipes/gluten-free-belgian-waffles

Ingredients

• 1 3/4 cups Artisan Gluten-Free Flour Blend
• 1 tbsp Gluten-Free baking powder
• 1/4 tsp salt
• 2 eggs, separated
• 1 3/4 cups milk
• 1 tsp Gluten-Free vanilla extract
• 8 tbsp salted butter, melted

Instructions

1. Mix together the flour, baking powder and salt in a large bowl.

2. Add the egg yolks, milk and vanilla and mix. Add the melted butter and mix just until combined.

3. Whip the egg whites in a separate bowl until stiff peaks form. Tenderly fold the egg whites into the batter.

4. Cook a waffle according to your waffle maker's instructions, but do not open the waffle iron until the waffle is fully cooked.

5. Remove the waffle and repeat step 4 to make 5 waffles.

Reprinted from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. Copyright © 2009 Published by The Experiment. Featured on the January 30, 2010 episode

Categories: 

BreakfastGluten FreeGrains, Flours, BeansMain DishesVegetarianMother's Day

Tags: 

Artisan Gluten Free Flour Blend

Prep time: 

5 minutes

Cook time: 

10 minutes

Total time: 

15 minutes

Yield: 

Makes 5 waffles

Caramel Apples

Recipe from: http://www.tasteofhome.com/recipes/carnival-caramel-apples

 

Ingredients

• 1/2 cup butter, cubed
• 2 cups packed brown sugar
• 1 cup light corn syrup
• Dash salt
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 10 to 12 Popsicle sticks
• 10 to 12 medium tart apples, washed and dried

Nutritional Facts

1 serving (1 each) equals 526 calories, 17 g fat (7 g saturated fat), 32 mg cholesterol, 231 mg sodium, 94 g carbohydrate, 4 g fiber, 6 g protein.

Directions

1. In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
2. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Carnival Caramel Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p244