Monday, May 15, 2017

Favorite Things - Judith & Kristy - April 2017





















 










White Grape & Lime Summer Punch


2 Liters chilled Fresca or Ginger ale

1 can frozen White Grape Juice concentrate

2 limes, slices

4-6 cups ice


Pour chilled Fresca or Ginger  ale into a punch bowl. Stir in frozen White Grape Juice until dissolved. Add ice and limes. Serve

Strawberry Salad with Cinnamon Candied Almonds
Spinach or mixed greens
Sliced strawberries
Mozzarella (shredded) or feta
Thinly sliced red onion
Cinnamon roasted almonds

Dressing
½ cup sugar
½ cup mayo
2 TBS rice vinegar
¼ cup milk
Combine all ingredients in blender and mix well.

Cinnamon Roasted Almonds
1 egg white
1 tsp cold water
4 cups whole almonds or slivered
½ cup white sugar
¼ tsp salt
½ tsp ground cinnamon

1.     Preheat oven to 250 degrees. Lightly grease a 10 x 15 jelly roll pan.
2.    Lightly beat the egg white: add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan. Bake for one hour, stirring every 15 minutes, until golden.

Pear, Brie and Bacon Flatbread

Ingredients
2 prebaked flatbreads
3/4 cup mozzarella cheese
2 ounces brie cheese, sliced very thin
1/2 of a pear, thinly sliced
4 pieces of bacon
Garnish:
Arugula
Balasmic glaze


Instructions
Preheat oven to 375 degrees F.

Place flatbread onto a baking sheet. Place in oven for 2 minutes.

Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon.

Place back in oven and bake for 3-4 more minutes, or until cheeses are
melted.

Remove from oven, garnish with arugula and balsamic glaze.
Slice into wedges and serve immediately

Almond Sheet Cake

Ingredients
 1 cup water
 1 cup salted butter (2 sticks)
 2 cups all-purpose flour
 2 cups granulated sugar
 1 tsp baking soda
 1/4 tsp salt
 1/2 cup sour cream
 2 eggs
 1 ½ tsp almond extract

For the Frosting
 6 Tbsp milk
 1/2 cup salted butter (1 stick)
3 3/4 cup powdered sugar
1 tsp almond extract

Instructions
Preheat oven to 350 degrees F and grease a 15''x11'' jelly roll pan.

Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.

Meanwhile, in a separate bowl mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix until combined. Once the mixture in the saucepan is boiling remove it from heat and pour it into the batter and mix well.

Pour mixture into prepared pan and smooth with a spatula into an even layer. Bake in preheated oven for 15-20 minutes or until set and a toothpick inserted comes out clean.

When the cake is about half-way through cooking, prepare the frosting.

         For the frosting
Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Pour warm icing over warm cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for at least 10 minutes before serving. Top with fresh berries.


Bruschetta

Ingredients:
2 Tablespoons olive oil
5 cloves garlic. finely minced.
1 pint red grape tomatoes. halved lengthwise
1 pint yellow grape tomatoes. Halved lengthwise
1 Tablespoon balsamic vinegar
16 whole basil leaves (chiffonade)
salt and pepper to taste (don’t oversalt)
1 whole baguette
8 Tablespoons butter

 Instructions:
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (It can be golden) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt though) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter into a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.



Lemon Chicken with Wild Rice
(for 6 chicken breasts)

Toast Panko
Preheat oven to 400 degrees. Crush Panko and place on baking sheet, sprinkle 1 tsp salt and drizzle ¼ cup olive oil. Mix together with fingers and bake for 10 minutes or until desired toasty color. Sir occasionally.

Cutlets
Cutlets are super thin. Chicken breast or pork chops or veal. Cut thin or pounded to about ¼ inch.

Proceed as on panko box (flour/egg/Panko). Place on a rack that is in a baking sheet.

Preheat over to 450 degrees. Bake for 20 minutes. If they are getting too dark , put loose tin foil over them.

Can be put in the freezer. Prepare and stack with parchment paper in between each cutlet. Bag in a freezer ziplock. Let thaw for 15 minutes on the baking rack.

Lemon Sauce
2 TBS butter
2 TBS flour
1 cup chicken broth
½ cup heavy cream
4 tsp. lemon zest
1 TBS lemon juice
¼ tsp salt
¼ tsp white pepper

In a small saucepan , melt butter. Add flour. Whisk to combine and cook 2 minutes. Reduce heat to medium; stir in the broth and cream, simmer until thickened, whisking frequently, about 3 minutes. Add lemon zest, juice, salt and pepper. Whisk to combine. Cook 2 minutes. Pour on plate and put cutlet on top of sauce. Serve with wild rice.

Triple Berry Pie

Ingredients:
Double crusts for one 9” pie pan
7 cups total of fresh or frozen raspberries, blueberries, and blackberries (about 2 1/3 cups of each type of berry)
1 cup granulated sugar, plus a little extra to sprinkle on top of the pie
1 TBS lemon juice
4 TBS cornstarch
2 TBS butter
1 egg white, beaten with a fork

Instructions:
Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionnaly. (You can taste it at this point and see it it’s sweet enough for your liking. I don’t like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)

Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful to not smash the berries), until thickened , about 2-5 minutes.  

Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.

Pinch the edges of the top and bottom pie crusts together and crimp the edge. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

Bake at 400 degrees for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Pie Crust (makes 2 pies)
2     ½ cups flour
½ tsp salt
1 cup shortening
1 egg beaten
¼ cup cold water
1 TBS vinegar

Mix flour and salt together. Cut shortening into flour until size of peas. Mix eggs, water, and vinegar together and add to flour mixture. Roll and put into pie tins with filling. Brush tops with milk and sprinkle with cinnamon sugar.


Glazed Carrots with Pistachio Nuts

Ingredients:
2-3         cups carrots-sliced in ¼” diagonal pieces
3 TBS packed brown sugar
1 TBS butter
1/3 cup chicken broth
pinch of salt
freshly ground pepper
¼ cup shelled pistachio nuts
2 TBS finely chopped flat leaf parsley

Instructions:
Place carrots, brown sugar, butter, chicken broth, salt and pepper in a small to medium saute pan over medium heat.

Bring ingredients to a simmer, stir to incorporate, and reduce to a medium low simmer for 10 minutes.

Add pistachio nuts and continue to cook until carrots are just fork tender.

Stir in parsley and serve immediately or cover to keep warm.


Garlic and Butter Sauteed Mushrooms

         Ingredients:
                  2 to 4 cups assorted mushrooms (larger ones halved or quartered)
4 TBS butter cut into smaller cubes, use 6 TBS if doing 4 cups mushrooms
                  3 cloves garlic (sliced)
Kosher salt
Fresh ground pepper
2-3 TBS chopped flat leaf parsley (wait until last to put in)

Instructions:
         Put butter cubes and garlic in bottom of small to medium sauce pan.
        
Add mushrooms and season with salt and pepper

Simmer uncovered over low heat, stirring occasionally, until mushrooms are tender and most of the water the mushrooms will give off has cooked out. This will take about 15 minutes.

Add parsley and stir to combine

Monday, April 24, 2017

Roll Into Spring - Jenny & Lindsay - April 2017














  
















  
  

Savory Bacon Pineapple Bites (Small Town Woman)

·       1 pineapple peeled cored and cut in chunks
·       1 lb bacon (not too thin nor too thick)
·       Toothpicks
·       2 tablespoons honey
·       2 tablespoons Worcestershire sauce
·       3 tablespoons low sodium soy sauce
·       1 tablespoon fresh ginger
·       1/3 cup ketchup
·       2 tablespoons pineapple juice.(buy a precut pineapple and use that juice)
·       1 teaspoon Sriracha

1.     Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Cut raw bacon in half and wrap each half around a pineapple chunk. Secure with toothpick and place on cookie sheet.
2.     Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice and Sriracha in small saucepan and simmer for 10 minutes; stirring several times.
3.     Place bacon wrapped pineapple in oven. Baste every 8-10 minutes with sauce. Cook until bacon is browned and crispy; approximately 35-40 minutes.

Lemon Chicken Wrap (Flatout Bread)

·       1 Flatout flatbread
·       4-6 ounces of rotisserie chicken, shredded
·       5-6 zucchini ribbons (raw, made with a vegetable peeler)
·       Small handful of baby spinach leaves
·       1/2 cup cooked quinoa
·       1/4 cup radish sprouts
·       1 tablespoon sunflower seeds
·       1/2 lemon, juiced
·       1 tablespoon olive oil
·       1/2 teaspoon dijon mustard
·       Salt and freshly ground pepper

1.     In a bowl, combine the mustard, oil, and lemon juice until blended, using a fork or a whisk. Fold in quinoa, zucchini ribbons, sunflower seeds, then add the chicken. Season with salt and pepper. Spoon the mixture onto the flatbread, and then top with the spinach and the sprouts. Beginning at rounded end of flatbread, roll up into a wrap, then cut in half.

Mango Lassi (4 servings, 1 cup each) (Ellie Krieger)

·       2 ripe, sweet mangos
·       1 1/2 cup plain nonfat yogurt (I used Greek Gods Honey Vanilla and omitted honey)
·       2 tablespoons honey
·       2 cups ice (1 tray of ice)
·       (optional) lime juice to taste
·       (optional) fresh mint leaves to taste

1.     Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired.

French Onion Soup Topped with Montasio Cheese Soufflé (Culinary Institute of America)

ONION SOUP BASE
·       Olive oil 4 Tbsp.
·       Onions, peeled and thinly sliced 4 ea.
·       White wine ½ cup
·       Homemade roasted chicken stock, or good-quality, low sodium commercial chicken broth 8 cups
·       Bay leaf 1 ea.
·       Thyme leaves, chopped 2 tsp.
·       Salt 1 ½ tsp.
·       Ground black pepper to taste
·       Sugar to taste
·       Lemon, juice to taste
CROUTONS – Your choice of favorite store bought croutons
MONTASIO SOUFFLÉ BATTER
·       Butter ¼ cup
·       All-purpose flour ¼ cup
·       Milk (whole or part-skim) 3 cups
·       Montasio cheese, grated 2 cups (may use Parmigiano Reggiano or Gruyere as substitute)
·       Cayenne ¼ tsp.
·       White wine ¼ cup
·       Lemon, juice 2 tsp.
·       Salt 1 tsp.
·       Ground black pepper to taste
FINAL PREPARATION
·       Egg whites, room temperature 8 ea.
·       Montasio cheese, thinly sliced 6 ea.

1.     For the soup base: Warm olive oil in a large sauté pan. Add onions and cook over medium heat, stirring occasionally, until well-caramelized, about 10 minutes.
2.     Turn heat to high and deglaze pan with white wine, scraping up any caramelized onion bits. Let onions and white wine boil for 1 minute.
3.     Add chicken stock, bay leaf, thyme, salt, pepper, sugar, and lemon juice. Bring liquid to a boil, and reduce heat so that the liquid is at a simmer. Simmer for 20 minutes. Taste the stock and correct if needed.
4.     Remove soup from heat, cool to room temperature and refrigerate if using at a later point.
5.     For the croutons: Preheat oven to 350ºF. Trim bread to fit inside of individual (heatproof) onion soup bowls. Place trimmed bread slices on a baking sheet, place in oven, and toast until lightly golden, about 10 minutes. Remove from oven, cool, and place in Ziploc bag if using later.
6.     For the Montasio soufflé batter: In a large saucepan, melt butter over low heat. Add flour and whisk continuously, until roux is well blended and beginning to bubble, 1-2 minutes.
7.     Pour 1 cup of milk into the roux, whisking continuously, until milk is completely blended and there are no lumps. Repeat with remaining milk. Raise heat just high enough so that mixture is gently bubbling. Continue to whisk until sauce is smooth, shiny and thickened, about 6 minutes.
8.     Add the Montasio cheese and stir until completely melted into sauce. Add cayenne, wine, lemon juice and salt. Stir to combine. Remove from heat. Cool and refrigerate if using at a later point.
9.     For the final soup preparation: Preheat oven to 400°F.
10.  About 45 minutes before assembling onion soup, reheat soufflé batter to lukewarm. Remove from heat and set aside.
11.  Gently reheat onion soup base.
12.  Beat egg whites to a medium peak.
13.  Pour Montasio soufflé batter into a large mixing bowl. With a rubber spatula, gently fold in 1/3 of egg whites. Repeat with remaining egg whites.
14.  Ladle onion soup bowls ¾ full of onion soup. Top with 1 crouton and then a slice of Montasio cheese, pour 1 cup of soufflé batter on top of soup.
15.  Carefully place soup bowls onto a baking sheet and place in oven. Bake until the Montasio soufflé is well-risen and golden brown, 15-20 minutes. Remove from oven and serve immediately.
16.  Note: Almost every step of this unique onion soup recipe can be made a day in advance of serving.

Cheesy Baked Penne With Roasted Veggies (SkinnyTaste.com)

VEGGIES:
·       olive oil spray
·       1 red bell pepper, cored and cut into 1-inch pieces
·       1 medium (8-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
·       1 medium (8 oz) fennel bulb, ends removed and cut into 1-inch pieces
·       1 cup asparagus, cut into 1-inch pieces
·       1/2 medium red onion, peeled and sliced into 1-inch pieces
·       6 cloves garlic, peeled and slightly smashed
·       1 tbsp balsamic vinegar
·       1 tbsp extra-virgin olive oil
·       1/2 teaspoon kosher salt
·       freshly ground black pepper
·       1/2 tsp dried oregano
·       1/2 tsp dried basil
PASTA
·       12 oz Delallo Gluten-Free Penne
·       8 oz part-skim ricotta
·       1/4 cup chopped fresh parsley
·       1/2 cup grated Pecorino Romano
·       8 oz part-skim mozzarella, shredded
·       1 (25.25 oz) jar marinara sauce (we love Delallo Pomodoro)
1.     Preheat the oven to 450 degrees F.
2.     Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.
3.     Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
4.     In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
5.     Spray a deep 13x9-inch baking dish with olive oil spray.
6.     Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
7.     Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Crepes with creamy chicken and mushroom filling

CREPES (Alton Brown)
·       2 large eggs
·       3/4 cup milk
·       1/2 cup water
·       1 cup flour
·       3 tablespoons melted butter
·       Butter, for coating the pan
1.     In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2.     Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

FILLING (juliasalbum.com)
·       2 tablespoons olive oil
·       1 pound Portobello mushrooms, sliced
·       1 cup cooked or grilled chicken, cubed
·       2 tablespoons unsalted butter
·       2 tablespoons all-purpose flour
·       1 and 1/2 cups milk
·       1/4 teaspoon nutmeg
·       1/2 cup freshly ground Parmesan cheese
·       1/4 or 1/2 chicken bouillon cube, or more, to taste
·       salt to taste
·       chopped green onions or chives, for garnish
1.     Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered. 
2.     In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
3.     Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens – about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add /14 or 1/2 of chicken bouillon cube, to taste. Don't add a whole cube right away, just add enough to make the sauce flavorful.
4.     Add the white creamy sauce to the mushroom-chicken mixture. You don't need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.
5.     There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
6.     Sprinkle the top of crepes with chopped green onions or chives.

Cannoli (All Recipes)

Shells
·       3 cups all-purpose flour
·       1/4 cup white sugar
·       1/4 teaspoon ground cinnamon
·       3 tablespoons shortening
·       1 egg
·       1 egg yolk
·       1/2 cup sweet Marsala wine
·       1 tablespoon distilled white vinegar
·       2 tablespoons water
·       1 egg white
·       1 quart oil for frying, or as needed (I used an air fryer instead.)
Filling
·       1 (32 ounce) container ricotta cheese
·       1/2 cup confectioners' sugar
·       1 teaspoon lemon zest, or to taste
·       4 ounces semisweet chocolate, chopped (optional)
1.     In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
2.     Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. (Unfortunately, pasta roller is a must. Hand rolling does not get the dough thin enough.) Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
3.     Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
4.     To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Strawberry Nutella French Toast Roll Ups

·       6 slices fresh white sandwich bread, crusts removed
·       ½ punnet strawberries, diced small
·       4½ tbsp Nutella
·       ¼ cup caster sugar (superfine sugar) (Note 1)
·       1 tbsp butter
Egg Mixture
·       1 egg (large)
·       2 tbsp milk (full cream or low fat)
·       Pinch of salt
1.     Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.
2.     Spread sugar out in a small dish.
3.     Use a rolling pin to roll the bread flat. This makes them easier to roll up (and stay rolled up).
4.     Spread each piece of bread with around ¾ tbsp of Nutella.
5.     Sprinkle strawberries along the bottom of each piece of bread.
6.     Roll up bread. The Nutella will keep it sealed.
7.     Melt butter in pan over medium high heat.
8.     Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.
9.     Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.
10.  Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Repeat with remaining roll ups.
11.  Serve immediately, while warm.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Rolls
·       1/2 cup warm water
·       2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
·       2 tablespoons sugar
·       3.5 ounce package instant vanilla pudding (see note above)
·       1/2 cup (8 tablespoons) butter, melted
·       2 large eggs
·       1 teaspoon salt
·       6 to 7 cups all-purpose flour
Filling
·       1 cup butter, softened to room temperature
·       2 cups brown sugar
·       4 teaspoons cinnamon
Frosting
·       8 ounces cream cheese
·       1/2 cup butter, softened to room temperature
·       1 teaspoon vanilla
·       3 cups confectioner’s sugar
·       2-3 tablespoons milk
1.     In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
2.     In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.
3.     Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk - see note above).
4.     Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.
5.     In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
6.     Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.
7.     Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).