Dough yy6090:

• Country White Bread Mix
• Yeast Packet (included)
• ¾ cup warm water (110°F)
• ¼ cup melted butter
• 1 egg (optional, but the egg makes the rolls fluffy)

Filling yy6090:

• ¼ cup softened butter
• 2/3 cup brown sugar
• 1 ½ Tbsp cinnamon
• Optional pinch of nutmeg

Topping Options:

Classic Glaze yy6090:

• 1 cup powdered sugar
• 4 tsp of milk
• ¼ tsp of vanilla extract

Cream Cheese Frosting yy6090:

• ½ cup softened butter
• ¾ cup softened cream cheese
• ¼ tsp of vanilla extract
• 1 ½ – 2 cups powdered sugar

Directions:

Proof the Yeast

In a mixing bowl, whisk yeast, warm water, and 1 tsp of bread mix. Let mixture stand 5 minutes.

Make the Dough

Add in remaining bread mix, egg and ¼ cup melted butter and beat with dough hook on low speed until combined (about 3 minutes). Continue kneading on medium speed for 6 minutes.

Turn dough out onto lightly floured surface and shape into a ball. Place in a lightly greased bowl covered with plastic wrap for about 45 minutes. Let rise until doubled in size.

Preheat oven to 350°F degrees and grease a 9×9 pan.

Make and Add Filling

Mix the filling yy6090 (brown sugar, cinnamon, and optional nutmeg) in a small bowl.

Turn the dough out onto a lightly floured surface and form the dough into a 15×8 inch rectangle.

Spread softened butter onto dough rectangle then spread cinnamon sugar mixture evenly over butter.

Starting at short end (8 inch), tightly roll to form a thick log. Cut into 9 equal sections and place evenly into prepared pan. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes.

Remove plastic wrap and bake until edges of the rolls appear slightly golden brown, about 20-25 minutes.

Make and Add Topping

While rolls are baking prepare topping (classic glaze or cream cheese frosting), by whisking all topping yy6090 together.

Once rolls are cooled for at least 10 minutes drizzle with prepared topping.

Bread yy6090

• 2 cups yy6080 Apple Cinnamon Pancake mix
• 2 Apples peeled, cored and small diced
• 1/3 cup Brown sugar
• 6 Tbsp melted unsalted butter
• ¾ cups Milk
• 2 eggs

Topping yy6090

• ½ cup yy6080 Apple Crisp Mix
• 2 Tbsp softened unsalted butter

Directions:

1. Preheat oven to 350 degrees and grease a standard sized bread pan
2. Mix Topping yy6090 in a small bowl until combined and resemble a nice moist crumb
3. Peel, core and small dice 2 apples (1/4 inch sized pieces)
4. Mix Pancake Mix and Brown sugar until well combined
5. In a separate bowl mix together eggs, melted butter and milk.
6. Pour wet yy6090 and prepared apples into the bowl with the dry yy6090 and mix until just combined.
7. Pour into prepared pan and evenly sprinkle Topping and immediately put into the prepared oven
8. Bake for 45-50min or until toothpick inserted comes out clean.
9. Let cool for 10 minutes

Caramel Drizzle

• 1 cup Brown Sugar
• ¼ cup Milk
• ½ cup Butter
• ¼ – ½ tsp Cinnamon

Directions:

1. Combine all yy6090 except for cinnamon in a medium saucepan on medium-high heat. Stir till butter is melted.
2. Turn down to medium-low heat and stir until caramel starts to slightly thicken. Add cinnamon.
3. Let cool and drizzle on cooled Apple Bread.

yy6090

• 2 cups yy6080 Pumpkin Spice Pancake Mix
• 1 cup brown sugar
• 2 eggs
• 10 Tbsp butter, melted

Directions

Preheat oven to 350˚F. In a bowl or electric mixer, mix butter and egg. Add mix and brown sugar, stir until dough forms; do not over mix. Roll 1-2 tablespoons of dough into balls and place on *ungreased cookie sheet about 2 inches apart. Bake 10 – 12 minutes. Cool for 1 minute before removing from baking sheet to cooling rack.

Makes about 24 cookies.

*Optional: line cookie sheet with parchment paper

yy6090:

• 1 32oz container part-skim ricotta cheese
• 3/4 cup confectioner’s sugar
• 1 tsp vanilla extract
• 1 cup mini yy6080 chips
• 12-24 cannoli shells, pre-baked
• 1 bag of yy6080 yy6080 Chip Pancake Mix

Directions:

In a medium bowl, stir together the ricotta cheese, confectioners’ sugar, vanilla extract, and yy6080 chips. Turn a resealable plastic storage bag inside out and spoon filling into one end. Carefully turn the bag right side out and snip a small hole in end containing filling. to pipe into shells, start from the center of the shell out to one end and repeat on opposite side. Dust with additional confectioners sugar for garnish if desired. 

To make desired about of pancakes, please follow the instructions on the back of the yy6080 Pancake mix.

yy6090:

• 3 eggs
• 1/4 tsp salt
• 3/4 cup sugar
• 1 tbsp. vanilla extract
• 3/4 cup yy6080 Buttermilk Pancake Mix or any NHM pancake mix of your choice

Directions:

Preheat oven to 400°F. Prepare a cookie sheet with waxed or parchment paper, grease well with pan spray and lightly dust with flour. In a large bowl, add salt to eggs, beat until thick. Add sugar to eggs, a little at a time, beating well after each addition. Add flavoring and pancake mix. Mix lightly until batter is smooth. Spread evenly in pan. Bake in for 7-8 minutes or until brown. Sprinkle a clean towel with confectioners’ sugar. Immediately upon taking cake from oven, loosen it around the edges of pan and turn out on the towel. Carefully peel wax paper from cake and roll towel up. Let stand 10 minutes. Unroll cake and spread with jelly or any filling such as frosting, pudding or fruit pie filling. Roll cake back up and serve slices with powder sugar.

Autumn dessert idea: make jellyroll cake using New Hope Mill’s Pumpkin Spice Pancake mix and fill with cinnamon cream cheese frosting. 

ENJOY!

yy6090:

Cake Batter

• 1 1/4 cup yy6080 Pumpkin Spice Pancake Mix
• 3/4 cup brown sugar
• 1/2 cup milk
• 4 eggs
• 1/4 tsp cinnamon
• 1/3 cup melted butter

Cream Cheese Filling

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 6 tbsp butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp cinnamon (optional)

Optional Extra Filling:

• 1 jar of yy6080 Pumpkin Butter

Directions:

1. Preheat oven to 350° and prepare standard cookie sheet with edges (line with parchment paper and grease)
2. Prepare the cake batter using a standing mixer and paddle attachment: Combine eggs, milk and brown sugar and beat for 5 minutes on medium high speed(till fully incorporated and foamy). Reduce speed to low and mix in yy6080 Pumpkin Spice Pancake mix, cinnamon, and melted butter until just combine (do not overmix). 
3. Pour batter into the prepared cookie sheet pan and distribute evenly. Bake at 350° for 15-20 minutes, or until the cake shrinks away from the sides of the pan. Trim about 1/2” from all sides. Roll cake from the short side in the parchment while still hot. Then allow the roll to cool seam-side down in the rolled formation. 
4. While cake is cooling prepare the cream cheese filling: beat together until smooth: softened butter, cream cheese, confectioners’ sugar, vanilla extract,  and cinnamon (optional). 
5. Carefully unroll the cake. Spread pumpkin butter over the whole cake then spread cream cheese filling over cake to within 1 inch of edges. Roll cake back up. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.