Best-Ever Cinnamon Rolls

 2 TBS yeast

1/2 Cup Warm Water

1 TBS sugar

1 Cup warm milk

2 eggs, beaten

1/4 Cup sugar

2 TBS yeast

1/2 Cup warm water

1 TBS sugar

1 Cup warm milk

2 Eggs beaten

1/4 Cup sugar

1 1/2 tsp salt

1/2 Cup oil

4-5 Cups flour

Filling

1 Cup Brown Sugar

1/2 Cup sugar

1 Stick butter, softened

1 Cup chopped pecans

1/4 Cup cinnamon

Icing

4 Cups powdered sugar

1/2 Cup cream

Mix yeast with warm water and 1 TBS sugar; set aside.  In separate bowl, mix warm milk, eggs, sugar, salt and oil.  Now add yeast mixture, which should be foamy.  Mix well.  Add flour; knead well.  Cover and let rise for 30 minutes or until double in bulk.  Roll dough out on floured surface.  Spread softened butter, brown sugar, sugar, cinnamon and pecans if desired.  Adjust amounts to suit your taste.  Roll up dough and slice.  Place rolls on greased cookie sheet and let rise for 30 minutes more.  Bake for 10-12 minutes in 400 degree oven.  When cool, frost with mixture of powdered sugar and cream. 

Summer Orzo Salad

 INGREDIENTS

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Directions

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.

Fresh Peach Tart

 Ingredients

• 1 puff pastry sheet, thawed
• 1 egg
• 1 tablespoon sugar
• 2 fresh peaches
• 8 oz. cream cheese, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla
• 1 tablespoon honey
• ½ teaspoon fresh thyme, minced (optional)
• 2 tablespoons apple jelly, warm(I used homemade peach jam)
  

Instructions

1. Preheat oven to 375°
2. On a floured surface cute (four) 4" squares out of the puff pastry
3. Place each square on a cookie sheet lined with parchment paper
4. Lightly score about ½" around each with a sharp knife being careful not to cut through the dough (square shape)
5. Beat an egg and brush the scored edge with egg mixture (will not need all mixture)
6. Sprinkle sugar on egg mixture and bake for about 20 minutes until golden brown
7. Remove from oven and re-score the edge and lightly push down the center of each square and cool completely on a wire rack
8. In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, honey and thyme and beat until creamy
9. Slice a peach into 12 wedges (or 8 wedges - then will need 2 peaches)
10. Place about 2-3 tablespoons cream cheese mixture on each square
11. Top with 3 peach slices
12. Brush warmed jelly over the peaches
13. Cover and refrigerate until served or serve immediately
14. You will probably have some cream cheese mixture leftover.  Picture and recipe from Cooking On the Front Burners.
    

Buttermilk Pie Crust

 Ingredients

Scale

• 2 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry

---

Instructions

1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
2. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
3. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
4. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
5. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
6. Bake pie according to your particular recipe. Share. Enjoy!  Recipe from Joy the Baker
   

Tomato Tart

 Ingredients

• 
  
  4 tbsp. butter
• 2 whole large onions, halved and sliced thin

• Salt and pepper, to taste

• 2 whole store-bought pie crusts (or 1 good sized homemade crust)
• 1 1/2 c. grated fontina cheese (or monterey jack)
• 1/4 c. grated parmesan
• 1/4 c. grated gruyère (or swiss)
• 3 c. cherry tomatoes (yellow or red), washed and dried (plus more if needed)
• 1 whole egg
• 1/4 c. milk
• 16 whole basil leaves, chiffonade (more if needed)

Directions

• 1. Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.
  2. Preheat the oven to 450°.
  3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese. 
  4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425°. 
  5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!  Marissa Carlson who gave me this recipe uses a buttermilk crust that is attached.  Recipe from The Pioneer Woman 

  Buttermilk Crust

   2 1/2 Cups Flour

  3/4 tsp salt

  1 Cup (2 sticks) butter - cold, cut into cubes 

  1/2 Cup cold buttermilk

  Directions:

  To make the crust, in a medium bowl, whisk together flour and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture and some butter pieces will be the size of oak flakes, some will be the size of peas.  Create a well in the butter and flour mixture and pour in cold buttermilk.  Use a fork to bring the dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy.  That's perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic rap and refrigerate for 1 hour.