Homemade Vanilla Ice Cream

I got this recipe from a friend.  It has been the BEST recipe ever.  I always get great compliments on this ice cream.  So, this is your basic vanilla.  It is amazing if you add some mashed fresh raspberries too!  That is always requested at family parties in the summer.  Without further ado...

6 C half and half
2 1/4 C sugar
1/2 tsp vanilla extract(REAL not imitation)
3 C whipping cream(not Heavy, just regular)

In a large bowl, pour half and half.  Add sugar, and stir WELL.  If you don't stir long enough to dissolve the sugar, then your ice cream will be grainy.  Then add vanilla.  Last, stir in the whipping cream.

Place in a ice cream maker.  Follow ice cream maker's directions(ie. ice/salt/time).  In about 30 minutes, for my machine, you have the most delicious ice cream.  Place immediately into containers and store in the freezer.  I like to make this a few hours before I need to serve it-especially if you are adding fresh fruit.  That way the flavors blend nicely all around.

If you have never made homemade ice cream before, please note that it melts quickly!  You can't just let it sit out on the counter for very long, or it will be a puddle.

Way Better than Store Bought!

Peach Cobbler

I grew up from age 12 living in Brigham City, Utah.  They are famous for the annual Peach Days celebration.  Therefore... I LOVE PEACHES!  And everyone has a peach cobbler recipe that is to die for.  Well, mine is no exception!  This is the perfect time of year for cobbler.  The cool air just makes my mouth crave the stuff!  I hope you enjoy!

8 medium peaches, peeled, and sliced
Sugar for sprinkling over peaches
1/2 C water

Crust layer:

1 1/3 C flour
1 1/4 C sugar
1 1/4 tsp baking powder
1/4 tsp salt

1 1/2 Cubes of butter (3/4 C), sliced thinly

Directions:

Preheat oven to 350 degrees.
Wash peaches, peel them, slice them, and place in the bottom of a 9x13 glass dish.
Sprinkle sugar over peaches.  You just need enough to lightly cover them.  Then, stir the sugar all around the peaches to get them to start releasing some of their juices.  Let stand for a few minutes(5 min) while making the crust.  Then pour the 1/2 C water over the peaches.  Using a spoon, try to make your peaches into a somewhat flat layer.

In a medium bowl, mix the flour, baking powder, and salt.  Sprinkle over peaches.  Place thin slices/pats of butter all across the top of the dish- usually 4-5 pats across the short side.  Put aluminum foil over the top of the pan, and bake for 45 minutes.  then remove foil, bake 10 more minutes uncovered.  Then to crisp up the top perfectly, turn off the oven baking and turn ON the BROIL on LOW for about 2 minutes.  Perfection!

The perfect topping for this dessert is homemade vanilla ice cream.  Check out my recipe for that.

Happy Baking!

Homemade Chicken Stock in a CrockPot

This is one essential thing that you should make for your family.  We now make all our sauces from scratch, which means that many sauces require a "base" of chicken or beef broth or stock.  I prefer chicken stock or vegetable broth.  The name "stock" is used when the bones are used to make the liquid, and not just vegetables and meat.  Today, I'll show you how I make my chicken stock in a crockpot!  This is amazing because the crockpot does most of the work!

The type of whole chicken you buy is important.  At first, I just bought any brand, whatever was on sale, but then one day I bought this organic brand, and WOW!  The stock was so much better!  So I highly recommend buying an organic brand like this one.  I purchased it at Wal-mart for not too much.

 Ingredients:

4-5 carrots, chopped in chunks
2 celery stalks, chopped in chunks
1 small onion, chopped in chunks
1/2-1 TBSP peppercorns, depending on how much you like
1 tsp Real Salt
1 TBSP parsley, dried
3-4 dashes of poultry seasoning
1 whole organic chicken, rinsed
7-8 C water



Day 1
Chop vegetables and place in bottom of crockpot.  Place seasonings on top.

 

 Then place rinsed chicken on top of veggies and seasonings.  Pour water slowly on top until it reaches about 1 inch below lid.  Put lid on, and cook on high for 1 hour, then turn down to low for 4-5 hours.  Remove chicken carefully into a 9x13 pan.  Cover with foil and let rest for about 10 minutes.  Seperate skin and meat from bones.


 Save the meat(works great for soups or a shredded chicken recipe where you are adding some flavor-a lot of the flavor of the meat is lost in the cooking phase), discard the fat/skin, and put the bones back into the crockpot.

 

 Continue cooking the bones with the broth overnight.


 Day 2
The next morning, turn off the crockpot, and strain the veggies and bones from the stock into a large glass bowl--preferably with a lid.

 

 After straining, place stock in refrigerator for at least 12 hours.  I usually leave it in all that day and take it out the next morning(day 3).  Placing it in the refrigerator will solidify the fat, thus making a nearly fat-free stock.


Day3
Take bowl of stock out of refrigerator.  You will now see the fat solidified at the top.

Simply remove this with a spoon(I always use a grapefruit spoon, but any should work), and place the fat into a small bowl.  When you have scrapped off as much as you can, stir the stock.  It should be somewhat gelatinous.  You want it to be gelatinous.  That means it has lots of good nutrients in it.

Then simply divide the stock into canning pint jars.  Use within one week in the fridge, or I like to store them in my stand alone freezer door.  Then when ready, I simply microwave the jar(with lid off) on the "fish" setting for about .6 lbs. or until it is thawed.

I use this broth for many recipes!  Keep checking back for more great recipes!

Egg Free Molasses Crinkles

These cookies will simply make your mouth water!  They are so delicious!  I can eat them for breakfast, lunch, and dinner. In these pictures, I doubled the recipe.  It is easy to double, takes a bit to bake, but then I freeze half.  That way I don't have to be baking cookies all the time.  I freeze in quart sized baggies and take out as needed.  Freezing cookies works best in a stand alone freezer, at least in my experience.

3/4 C Butter, softened
1 C Brown sugar
1 TBSP ground flaxseed + 2 TBSP water, mix and let stand 3-5 minutes
1/4 C Molasses
3 C flour
1/4 tsp salt
2 tsp baking soda
1/4 tsp cloves
1 tsp cinnamon
1/2 tsp ground ginger

For Rolling dough balls in:
1/3 C Granulated Sugar

 Preheat oven to 350 Degrees.
 
In a small cup, mix ground flaxseed and water.  Set aside.  In a medium sized bowl, mix flour, salt, baking soda, cloves, cinnamon, and ginger.  Set aside. Put granulated sugar in a bowl; use a bowl that will be easy to roll your dough balls in. Set aside.

In bosch mixer with a cookie dough attachment, mix butter and brown sugar until well combined.  Add flaxseed/water combo and molasses. Mix on speed 1 until combined.

Add dry ingredients and mix on speed one.  After dry ingredients are mixed in, if needed, add 1/2-1 TBSP more of water until dough reaches "sugar cookie dough consistency".  Don't add too much water, just add slowly as the mixer is running.

Using a pampered chef small scoop, scoop balls of dough into your bowl of sugar.  When ball is coated, place on a cookie sheet.  No greasing necessary!  I can fit 15 of these small balls on a standard cookie sheet.

Bake at 350 degrees for 9-10 minutes.  Watch carefully.  You only want these lightly browned.  Over cooking molassess cookies leads to hard cookies.  Molasses cookies should be nice and soft.

Cool on a wired rack.  Then store in an airtight plastic container-these work better than a plastic zip baggie if you are storing at room temperature.  Otherwise, freeze in freezer safe baggies in a stand alone freezer.

Happy Baking!  If you give these to your neighbors...they will always ask for more.:)

Homemade Taco Seasoning

One of the things I had to figure out right away when my son was diagnosed with his food allergies was how to make a taco seasoning that we liked.  You have to be so careful which brands of spices you purchase because many contain soy or are made in a factory with other allergens.  We have been very happy with McCormick brand and many organic brands.

It amazed me how it took several tries to get the recipe flavor to our liking.  I hope you will enjoy the recipe that I have come up with as I have adapted to our family's taste buds!  Happy cooking!

2 TBSP chili powder
1 TBSP cumin
1 TBSP paprika

1 TBSP oregano
1 TBSP onion powder
1 TBSP garlic powder
1 TBSP regular salt or "Real Salt"
1/2 TBSP pepper
1/4 tsp cayenne pepper

Pour all spices into a canning 1/2 pt jar.  Put lid on tightly and shake well until all spices are well combined.  You can make it in bigger batches, of course, just use a larger jar. 

Homemade Granola Bars

August was very busy with two family reunions, sick kids, and the whole getting ready for going back to school hustle and bustle!  Now the kids are all better, I've recovered from planning two family reunions, and the kids have all necessities for school.  Now, I have time to blog.:)

The recipe I'm sharing today is an essential for packing lunches...homemade granola bars.  This recipe is so simple, just FOUR ingredients!  I like simple, and my kids like eating simple.  One preference I have on my oats is that the type you purchase in the large plastic gallon buckets(mine is currently a 23 lb bucket) work much better than the ones you buy in the small paper containers on the breakfast isle at the store.  I have purchased mine at Caselot sales or at Costco.  They seem "fresher" to me and make a better granola bar. So, without further delay...

Homemade Granola Bars

6 C quick oats
5 C Rice Krispies brand rice krispies( or any other kind if you're not avoiding soy)
1 bag Enjoy Life mini chocolate chips
2 cans sweetened and condensed milk

Grease a cookie sheet that has sides with butter.  Preheat oven to 350 degrees.  In a very large bowl, combine first three ingredients. Stir until well combined.

Then add the two cans of sweetened and condensed milk, and stir until it is fully incorporated.

Pour into prepared cookie sheet and press down into pan.  I like using a "fold over" sandwich baggie that I have dipped in softened butter so that it doesn't stick to my hand or the baggie.

Once it is pressed down well(it should reach about to the top of the sides when pressed down), bake in the oven for 20 minutes.  My lovely oven doesn't brown evenly, so I rotated it at 10 minutes.  Hopefully you all have fabulous ovens and won't need to do that!  The granola bars will be lightly browned when done.

When done, remove pan from oven and set on a cooling rack.  Allow the granola bars to cool about 40 minutes before cutting.  Then allow to cool completely before removing from the pan(2-4 hours is best).  You will usually need to run a knife through again.  It is important for them to cool completely so that the sweetened and condensed milk has time to reabsorb.  Otherwise your granola bars will not come out looking very nicely because they are too gooey.

I cut mine in 9x4 rows so they are the shape of a granola bar...like this photo:

Once cooled completely, using a spatula, I carefully take out the first row.  Then, I place them either wrapped individually in plastic wrap in a freezer safe plastic baggie or I just put them in quart-sized freezer baggies without the plastic wrap if I'm in a hurry.

We go through these like crazy with seven people in our household, so there isn't much time for them to get freezer burn or dry out.  If you have less people in your household, then I highly recommend wrapping them in plastic wrap prior to placing them in a freezer baggie.  Then just pull these out each morning when you're packing lunches and wa-la you just made awesome granola bars for much cheaper then purchasing them at the store.  And there is no worry over nut contamination or soy.  Yeah!

I really hope you enjoy these.  Please leave a comment and let me know if you needed to adapt in another way!  If you can enjoy nuts in your household and want to add nuts, simply decrease the amount of oats and rice krispies equal to the amount of nuts you want to put in.  We can't do nuts, seeds, or coconut in our household, so we are pretty basic here.  But basic is pretty TASTY!

Have a happy lunch packing week! 

Baking With Flaxseed

This is the flaxseed I always use when I bake to replace the eggs in a recipe.  On the back of this package, it says to replace an egg with 1 TBSP flaxseed plus 3 TBSP water.  In baking, I only use 2 TBSP water for cakes and muffins, and start with 2 TBSP in cookies(**I add 1/2 TBSP usually after the dough is mixed if it needs a little more moisture-if you add too much your cookies won't turn out).





















http://www.amazon.com/Premium-Gold-Flaxseed-Organic-Milled/dp/B008PUMAB4/ref=sr_1_9?ie=UTF8&qid=1438269244&sr=8-9&keywords=cold+milled+flaxseed


I have yet to find a truly good brownie recipe where this works, but in cookies, cakes, and muffins, this works nicely.  Some times you need to up your flour 1/4-1/2 C to help the cake/cupcakes to not fall as much.  You will have your cakes fall a bit in the middle, don't worry, just use more frosting!  That is one sacrifice we make with using flaxseed.

Flaxseed has helped me so much to make all the things I love for my family.  It also has been a game of try and try again.  Cooking without eggs can be very frustrating.  But be patient with yourself.  Elevation, makes a difference too.  I live in the Salt Lake City, Utah area, so play with your recipes to achieve what works best with your location.

 One other tip with cookies and flaxseed is that they tend to go stale faster than when using eggs.  So I bake my cookies, cool completely and then freeze.  It only takes a few minutes out of the freezer before you can eat them.  Or if you can't wait, then microwave for a few seconds.:)

Happy Baking! Check out my egg free cinnamon rolls here:  Egg Free Cinnamon Rolls

Egg Free Banana Bread

1 C granulated sugar
1 C brown sugar
2/3 C butter, softened
2 TBSP flaxseed + 4 TBSP water, mix in a small bowl and let stand 2-3 minutes
4 lg ripe bananas, mashed
6 TBSP Dannon plain yogurt http://www.dannon.com/dannon-all-natural/
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
4 C unbleached flour

Sugar for sprinkling on top(makes it look pretty)

Preheat oven to 375 degrees.  I love how my bread turns out in disposable aluminum mini loaf pans.  I just wash and reuse them.  The always cook through and turn out great.  So, grease pans with butter, and then flour them(put a tbsp or so of flour in the pan and turning the pan and tapping it coat the buttered pan with flour).  Set aside.  In a medium sized bowl, mix flour, salt, baking powder, and baking soda.  Set aside.

In a bosch mixer, cream sugars and butter on speed 1.  Then add flaxseed/water combo( this will look gelled when ready), bananas, and yogurt.  Then add your dry ingredients and mix again.  Scoop dough into prepared pans, filling them about 1/2-2/3 full.  I just try to make all six mini loaf pans equal.  Sprinkle with sugar on top.

Bake at 375 degrees for about 40 minutes or until a tooth pick come out clean and the top is lightly browned.  Remove loaf from pans, and let cool on a wire rack.  Serve warm or cooled completely.

This recipe will WOW your neighbors!  Most people I know can't believe I make these without eggs!

You can use a different type of mixer, I used to use a hand mixer until I got my BOSCH universal mixer.  You can get one here:

http://www.amazon.com/Bosch-Universal-Plus-Kitchen-Machine/dp/B0016KU16G

Soy Free Sweet and Sour Chicken & Rice

2 large chicken breasts, cubed

Olive oil

½ onion, minced

1 carrot, thinly sliced

½-1 green pepper, chopped (may use whatever colors and amount desired)

Sauce:

1 C pineapple juice(100 % pineapple juice canned with the fruit + a little water to equal 1 cup)

½ can tomato sauce

1/3 C ketchup

½ TBSP Worcestershire sauce

1 TBSP apple cider vinegar

1/2 C brown sugar, packed

½ tsp salt

¼ tsp pepper

¼ tsp ginger

2-3 cloves garlic, minced

Add:

1 C pineapple chunks( I cut the “sliced” pineapples into chunks)

1 ½ -2 TBSP cornstarch (mix it with a little cold water first, then pour in)

Before beginning to cook, it is easier to have the chicken and veggies all chopped/minced.  In a large skillet with a lid, cook chicken in a small amount of olive oil.  While chicken is cooking, make the sauce.  Then when the chicken is just about done, add the onion and carrots.  Cook for about five minutes.  Then add the green pepper, and cook 2-3 more minutes.  Pour in the sauce and add the pineapple chunks.  Bring to a boil, then turn down and simmer 15-20 minutes or until carrots are tender.  Add cornstarch/water mix and stir until the sauce thickens.  Serve over rice.

Rice:

4 cups water

salt

2 Cups good quality rice

Bring water to a boil, lightly salt.  Then add rice and turn heat all the way down to low.  Cook rice for 35-40 minutes.  I like to check the rice at 35 minutes, fluff with a fork, then let cook  a few more minutes. If you start your rice just before cooking the chicken, they will be done about the same time.

Yogurt is not created equal

One thing that surprised me when we began our food allergy journey was that sour cream was impossible to find without soy.  Then I remembered people saying you can substitute yogurt.  So I began looking for a yogurt with nothing else added.  At first it was a struggle, then I saw this one from Dannon

This "all natural" yogurt is actually what it says!  Shout out to Dannon!  Just look at the INGREDIENT...yes I said ingredient...ONE ingredient!













 I use this to replace sour cream in all my baking.  Look for future posts using this yogurt in banana bread, taquitos, and a Delicious marinade for chicken!

Homemade Chicken Broth

 This recipe was a little intimidating to me because I had never before bought a whole chicken and cooked it, let alone make homemade broth.  But this was surprisingly easy(crock pot does most of the work) and very delicious!





















1 5-6 lb whole chicken(organic/hormone free is best)
7-8 cups of hot water(I do 8)

2 stalks of celery, rinsed and cut into chunks

3 carrots, peeled and chopped into chunks
1/2 onion, chopped in chunks
1 TBSP parsley
1/2-3/4 TBSP peppercorns
1 tsp Real Salt
3-4 dashes poultry seasoning

1. Chop all vegetables and place in bottom of crock pot.
2. Sprinkle all seasonings over vegetables.
3. Rinse chicken and place on top of vegetables.
4. Pour hot water into crockpot.
5. Cook on low for 6-8 hours.
6. Take out chicken, be careful because it is so tender it falls apart(Use it for soup or any recipe that calls for chicken).  Take all the meat off the bones and then put the bones back into the crockpot with the broth.
7.  Continue to cook the broth and bones another 12+ hours(I just continue to cook all night and process in the morning.
8. Turn crockpot off and ladle broth, veggies and bones into a strainer over a large glass bowl(I prefer one that has a matching lid).  You want a strainer with very small holes.  When broth is all strained into the large bowl, cover the bowl with its lid and put it in the refrigerator for 12-24 hours.
9. When the fat solidify's you can easily scoop it off with a spoon.  Then your almost fat-free broth is ready for you to use in any recipe.  It is very delicious!

Yield:  All the meat from the chicken, plus approximately 6 cups of chicken broth.

You can use the broth right away, or freeze it for later use. I put my broth in pint canning jars and freeze them(I have an upright freezer in my basement & I keep it in the door; the type of freezer you have makes a difference as to how long you can store it for).  Then I put it in the fridge the night before or thaw in the microwave on the "fish" defrost setting for a couple minutes.

Chicken & Cheese Taquitos

4 Chicken breasts, cooked and shredded
1/3 C plain Dannon Yogurt
 3/4 tsp cumin
1 tsp chili powder
1/2-3/4 tsp onion powder
1/4-1/2 tsp garlic salt
1/2 tsp cilantro or 1/4 C fresh cilantro, chopped
2 cups cheddar cheese (or more), shredded

14 tortillas(fresh uncooked tortillas-Tortillaland-buy at Costco- are soy free)

Directions
1. Trim chicken and cut into thirds or halves depending on size and place in crockpot.  Cover with water and cook on high for 4-5 hours.
2. Remove chicken from crockpot onto a plate.  Cover with foil and let rest for 5 minutes. Shred chicken with forks.
3. In a large bowl, mix yogurt and seasonings.  Add chicken and mix well. Set aside
4.Cook tortillas according to package.(this takes time, so plan accordingly)
5.Preheat oven to 400 degrees
6. Using a pampered chef stoneware cookie sheet, brush 1-2 TBSP olive oil to coat.
7. Place chicken and a little bit of cheese in a tortilla and roll up.  Place on stoneware seam side down.  Repeat until all tortillas are filled.  I filled 8 tortillas with chicken and cheese and 6 with just cheese(for my non meat eating children).  For the cheese only variety, roll up burrito style-ends folded under.  After all tortillas are on the stoneware, brush the tops of the tortillas with olive oil making sure to get all the tops that are showing.
8. Bake at 400 degrees for 15 minutes.  Serve with salsa, fresh and canned both work great.

These are not spicy.  If you want more spice then you can always add some cayene pepper, red pepper flakes, green chilies, etc.

Quick & Easy Pizza Dough

3 C flour
1 pkg active dry yeast
1 tsp salt
1 TBSP sugar
2 TBSP olive oil
1 C warm water

1. Combine flour, yeast, salt, sugar in a large bowl.  Stir(a fork works great).
2. Add oil and water and stir until combined.  I sometimes use my hands to knead the dough just a little.
3. Roll out on buttered pizza stone.(can use olive oil if no dairy)
4. Put on homemade sauce, cheese, and whatever toppings you desire.
5. Bake at 375 degrees for 18-22 minutes.

Pizza Sauce

2- 8oz cans tomato sauce
1/2 C chopped onion
1 TBSP dried basil
1 tsp sugar
1 tsp dried oregano
2 cloves of garlic, minced
1/4 tsp pepper

1. Put all ingredients in a medium sized sauce pan.  Bring to a boil.
2. Reduce heat and simmer for 10 minutes or until the onion is soft.

*This makes enough sauce for four pizzas
*I just freeze this in containers and it thaws nicely.
*This is from Better Homes and Gardens and altered only slightly(no canned tomatoes)

Calzones

1 pkg active dry yeast
1 C warm water
1 TBSP olive oil
1 tsp sugar
1 tsp salt
2 1/2 -3 C flour, divided

milk to brush on top of calzones (or olive oil if no dairy)

1/2 -1 TBSP pizza sauce(see recipe on this site) for each calazone
pizza toppings you desire for filling


1. In a mixer with a kneading hook, place warm water, yeast, sugar, and salt.  Let stand for several minutes. 
2. Dump in flour, and mix in.  Scrape down sides if necessary.  Then turn up the mixer to knead for 4-5 minutes.
3.  Take our hook, and let rise for twenty minutes. 
4.  On a floured surface, take out dough and divide in half.  Roll out one half and divide into 4-8 segments with a knife. (you can make these small or large, snack size or dinner size) 
5. Put a small amount of pizza sauce in the center.  Then add cheese or other ingredients to half of the calzone.  Fold over the other half, and pinch edges of calzone using a fork to press down.  Then using the fork prick the top several times.
6. Place on greased cookie sheet and baste with a small amount of milk on the top of the calzone.
7. When all are done, place in a preheated oven of 375 Degrees for 20-30 minutes, depending on the size of you calzone.
ENJOY!
**I doubled this recipe and made 12 very large calzones.  If you want to make smaller ones, they are a perfect replacement for "hot pockets".  Just let cool on a cookie cooling rack, then wrap in plastic wrap well, and place in a freezer bag.  Pull them out whenever you need a snack.

A little about my family

My six year old son tested  positive for five food allergies a little over two years ago.  I was devastated.  How on earth was I supposed to cook food for my family?  How could I find food without egg, soy, tree nuts, coconut, and sesame seeds?  There were many tears shed that first year. One very positive thing that happened due to my son's diagnosis is that I decided to eat everything he ate to see what he liked.  After one month of his diet, I realized that my intestinal rumblings went away.  I narrowed my sensitivies to egg and soy.  My life is so much better now that I can avoid the foods that cause me grief!

 Looking back, this experience has been good for me as a mother.  I realized that I can cook good food--well most of the time!--from scratch that replaces all of our favorites from before.  Some of these new recipes are actually better than my old versions.

I have tried to write a few blogs trying to figure out how to record my recipes and hopefully help at least one mother to shed a few less tears than I had to.  I hope that my recipes will bring joy to families everywhere who are struggling to feed their families.  My disclaimer though is that I LOVE DESSERT!  My posts will probably be heavy on the dessert side.  My husband thinks this is very funny because my BS degree is in dietetics.  Life is always better with dessert. 

I would love any feed back I can get!  Also, if you have any recipes that you love and use frequently, please share them with me and I will post them!

Adapt Away!

Egg Free Cinnamon Rolls

 















9 C flour

2 TBSP saf instant yeast

2 C milk(2% is what I use)

2/3 C sugar

2/3 cup butter, cold

1 tsp salt

2 TBSP ground flaxseed + 5 TBSP WATER, mix in small bowl and let stand for 3-5 minutes

4-5 TBSP butter, melted

1 C sugar

4 tsp cinnamon

This recipe is made using a BOSCH machine:

Mix 1 C sugar and 4 tsp cinnamon.  Set aside for later.

In bosch mixing bowl with kneading hook, pour in the flour and yeast. Pulse a few times to mix.

In a medium sized pan, pour milk, and stir in sugar and salt.  Then add cold butter.  Warm on medium heat until butter is almost fully melted(or about 120 degrees).  Stir this occasionally.

When liquid is ready, pour into mixing bowl.  Then add your flaxseed/water mixture. Mix on speed 1 until combined.  Then turn up to speed 3 for 4 minutes.  Take out kneading hook.  Replace lid, and let rise in bowl for 30 minutes. 

On a lightly floured piece of wax paper, pour out dough.  Gently coat with flour on both sides, and let rest 10 minutes.  Then divide in half.  Put half of the dough back in the mixing bowl.  Then roll out the other half(may need to reflour surface) in approximately a 14x10 rectangle—I NEVER measure, I just roll it out until it looks good! With melted butter, baste the top of the rectangle.  Then sprinkle your cinnamon/sugar mixture over the top(I eye-ball and use a little less than half of the mixture for each half).  Gently roll up “jelly roll style”.  Then using dental floss bring it under the rolled-up dough, and in about 1 ½” pieces cross your floss over the dough and pull. You have now pinched off your roll.  Place in a greased stoneware cookie sheet with sides-I usually have to use one sheet plus part of another for this recipe. Continue this way until all dough is pinched into rolls. Then repeat process with other half of dough.

Cover & let rise for 30-40 minutes depending on how warm your kitchen is(about doubled in size).  Bake at 375 degrees for 20-25 minutes or until lightly browned.  If you are not using stoneware, then watch more carefully.:)

After you take it out of the oven, Immediately make the icing.  

Icing

6 C powdered sugar
7-8 TBSP milk, divided
2-3 dashes of vanilla

In a large bowl, pour in powdered sugar and 7 TBSP of milk.  Stir using a whisk. Add last TBSP of milk only if necessary...too runny won't set up right.  It should be a thick glaze.  Then add a few dashes of real vanilla.  Stir.  Then ice your cinnamon rolls and let finish cooling.  They come out easier if you let them cool, but if you can't wait like we often can't, then eat up!