Kia's Kitchen

Charlene's Cinnamon Rolls 3 3/4 Cups Milk 1 1/2 Cups Oil 1 1/2 Cups warm Water 1 1/4 Cups Sugar 1 Heaping Tbs. Salt 6 Eggs (beaten) 13 1/2 cups Flour (approximately) Cinnamon (I just like to throw some in, I don't know how much. It just seems to help the flavor) 2 Tbs. Instant Yeast Heat milk to warm. Combine milk, oil, water, sugar, salt and eggs. Add about 7 cups flour, cinnamon and yeast, mix thoroughly. Continue to add flour and mix until consistency is sticky, but not wet. Put towel or lid on and let rise until double. Punch down and let rise again. Roll out in rectangle and smear soft butter on dough then sprinkle brown sugar and cinnamon on. We like chopped pecans sprinkled on too, whatever you like :-) Roll up and cut into rolls. Place on pans and let rise until ready to bake. Bake at 350 until light brown. We like Cream Cheese Frosting w/ maple flavoring on them. You probably already have your favorite Cream Cheese Frosting, but I will thro...

1 cup Old Fashioned Oats, Not Quick Cook 1 Tablespoon Whole Flax Seeds, Optional 2-½ Tablespoons Brown Sugar, Packed ½ teaspoons Cinnamon ¼ teaspoons Allspice ⅛ teaspoons Nutmeg ½ teaspoons Lemon Zest ¼ teaspoons Salt ½ teaspoons Vanilla 2 teaspoons Butter, Softened ¾ cups Pumpkin Puree ¾ cups Milk _____ For The Topping ¼ cups Pecans, Chopped 2 teaspoons Butter, Softened 1 Tablespoon Brown Sugar Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. Set aside. Combine the oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined. Divide mixture evenly between 4 individual-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F for 10 minutes. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 1...

1 T. baking powder 3 cups old fashioned oats 1 cup milk 1 medium banana mashed 2 tsp. cinnamon 3/4 tsp. vanilla 2 eggs 1/2 tsp. salt 1/2 c. sugar 1/2 c. applesauce 1 apple peeled and iced 1 tsp. nutmeg 2 T. brown sugar Combine all ingredients in a 2 quart casserole dish sprayed with cooking spray.  Refrigerate overnight.  Bake at 350 degrees for 30 minutes.

2 cups uncooked old fashioned oats (not quick) 1/2 tsp. salt 2 eggs 1/4 c. sugar 1-2 tsp. lemon zest 1-1/2 tsp. baking powder 1 cup skim milk 1/2 cup applesauce 1 cup frozen blueberries 1 tsp. vanilla Preheat oven to 350 degrees.  Combine wet ingredients.  Bake in a sprayed 8x8 pan for 35-45 minutes.  Cut into squares.

1-1/4 c. flour 2 T. sugar 2 t. baking powder 1/2 t. salt 1 egg 1 c. milk 1/2 t. vanilla 1 T. unsalted butter, melted 2 c. sliced strawberries In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  In a small bowl, whisk together the egg, milk, and vanilla.  Preheat a non-stick griddle over medium heat.   Whisk the wet ingredients into the dry.  Stir in the melted butter.  The batter should be thick and smooth.  Fold in the strawberries. Spoon the batter onto the griddle 1/4 c. at a time.  Cook the pancakes until set and thoroughly bubbly, about 3 minutes.  Flip them with a spatula and cook until golden brown, about two minutes more.  Serve with butter and maple syrup.