Cookbook review: Pioneer Woman cooks through the holidays

Published: Tuesday, Nov. 26 2013 3:35 p.m. MST

1. First, make the caramel apple filling: Dice up the apples pretty finely.

2. Then throw them in a skillet over medium high heat and stir them around to cook.

3. After 3 to 4 minutes, when they’ve gotten nice and golden brown, remove them to a plate.

4. Throw a stick of butter and the brown sugar into the same skillet over medium heat ...

5. And stir it around until the butter is melted and the sugar is dissolved.

6. Pour in the cream.

7. Then stir it around and let it bubble up and thicken for about a minute.

8. Turn the heat down to low, then add the apples back to the skillet and sprinkle on the cinnamon.

9. Stir the mixture and let it thicken for another 1 to 2 minutes.

10. Then spoon it into a bowl to cool.

11. When you’re ready to make the rolls, preheat the oven to 375°F and roll out the dough in a rectangle about 10 by 30 inches.

12. Spoon the caramel apples over the dough and use your fingers to spread them evenly over the surface.

13. Roll the dough toward you into a nice, tight roll . . .

14. And pinch the seam when you get to the end. Turn the seam over so that it’s facedown against the countertop.

15. Slice the dough into rolls ½ to ¾ inch thick.

16. Grease three round, disposable foil cake pans with butter. Place 7 to 8 rolls in each pan, being careful not to crowd them. Set aside to rise in a warm place for 20 to 25 minutes.

17. Bake for 15 to 18 minutes, or until they’re nice and golden brown.

18. While the rolls are baking, make the caramel icing: Melt a stick of butter in a saucepan over medium heat . . .

19. And add the brown sugar.

20. Let it melt, then whisk in the cream. Cook for 2 minutes, whisking constantly, then remove from the heat.

21. Sift in the powdered sugar and salt and stir until you have a smooth icing.

22. Remove the rolls from the oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly . . .

23. And watch it slowly seep into the cracks and crevices.


4 cups whole milk

1 cup canola oil

1 cup sugar

9 cups all-purpose flour

2 packages (2¼ teaspoons each) active dry yeast

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

1. First, make the dough. Combine the milk and canola oil in a large pot.

2. Add the sugar ...

3. And stir it around. Scald it (heat it to almost a boil), then turn off the heat. Let the mixture cool until it’s warm ... but not too warm!

4. Add 8 cups of the flour along with the yeast ...

5. And stir it around until all combined. It’ll be super sticky, but just have faith! (Get it?)

6. Cover the mixture with the lid of the pot or a dish towel and let it sit for an hour or so, until it’s risen. (Get it?)

7. After it’s had a chance to rise, sprinkle in the remaining cup of flour, the baking powder, the baking soda, and the salt ...

8. And stir gently to combine. It takes a little while to get it stirred together!

— "The Pioneer Woman Cooks: A Year of Holidays — 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations," by Ree Drummond (William Morrow Cookbooks)

Email: ebuchanan@deseretnews.com

Twitter: emmiliewhitlock

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