TurleyFamily, Author at Turley Hill

Cinnamon Rolls

Prep Time: 2 hours | Cook Time: 30 mins | Serves: 8

Ingredients:

1 quart whole milk

1 cup Vegetable oil

1 cup sugar

2 pkgs. Active Dry yeast, 1/4 oz. packets, (or, 4 1/2 tsps / 1 1/2 tbsps)

9 cups all-purpose flour, divided

1 heaping tsp baking powder

1 scant tsp baking soda

1 heaping tbsp salt

2 sticks butter, melted

2 cups sugar

Generous sprinkling of Cinnamon

Maple Frosting:

1 bag powdered sugar

2 tsp Maple Flavoring

1/2 cup milk

1/4 cup metled butter

1/4 cup Brewed Coffee

1/8 tsp salt

Instructions:

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After the hour is up, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: sough is easier to work with if it’s been chill for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan / bowl. On a floured baking surface, roll the dough into a large rectangle, about 30×10″. The dough should be rolled very thin.
To make the filling, pour 3/4-1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. DOn’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filing oozes out as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you should wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2″ slices. One “log” will produce 20-25 rolls. pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7-9 rolls.)
Repeat the roll/sugar/butter process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15-18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: in a large bowl, whisk together he powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans form the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.

TurleyFamily2026-04-29T17:15:46+00:00April 29th, 2026|

Tiramisu Cookies

Prep Time: 15 mins | Cook Time: 15 mins | Chill time: 20 mins | Makes: 8 LARGE cookies

Ingredients:

16 tbsp salted butter

1/2 cup brown sugar

1 cup white sugar

1 tbsp rum (less if using rum extract)

1 tsp espresso coffee grounds

6 tbsp mascarpone cheese

2 cups and 2 tbsp all-purpose flour

6 tbsp cornstarch

1 tsp Diamond Crystal kosher salt

2 tsp baking powder

1 bar of dark chocolate

1 tsp cinnamon

Instructions:

Preheat the oven to 400°F.
In a stand mixer, add the softened butter, brown sugar and white sugar. Cream together for 2-3 minute or until smooth.
Add in the rum, coffee, and mascarpone. beat on medium speed for another 2-4 minutes, you should see the dough noticeably lighten in color and double in size. it will look whipped.
While the stand mixer is mixing, whisk together the flour, cornstarch, salt and baking powder.
In two rounds, add the dry ingredients to the wet, using the mixer on low to combine.
Chop the chocolate into small slivers and add to the dough. Fold this in with a spatula.
Scoop the dough into eight equal-sized balls, all around 4 oz. each. Note that these are BIG cookies, so see recipe notes on how to make a smaller size.
Bake the cookies for 10 minutes at 400°F on a parchment-lined baking sheet, or until the tops are crinkly and the cookies have spread. They will look underdone, but that’s the point!
Remove the cookies form the oven and give them a few smacks on the counter to flatten them out. Use a cup or bowl to swirl around the cookies to make them perfectly round. Do this by putting the cup over the cookies as if you’re trying to trap it. Then swirl!
Keep the cookies on the parchment paper but move them to a wire rack. They will be very tender, but the residual heat will continue to “cook” them. Let them cool for 10minutes and you’ll be left with a soft, almost creamy cookie texture that will remind you fo tiramisu.
Serve and enjoy!

Notes:

You can also make 16 cookies, each about 2 oz. each. With cookies this small it will be hard to get the prefect “creamy” center, but to ensure the best results, bake for 7-8 minutes at 400°F and immediately move to a wire rack to cool.

TurleyFamily2026-04-29T16:54:50+00:00April 29th, 2026|

Quick and Easy Blackberry Cobbler

Makes 8 servings

Ingredients:

Topping:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

9 tbsp unsalted butter, melted and cooled to room temperature

Filling:

1 pkg. (18 oz.) blackberries

3 tbsp plus 1 tsp sugar, divided

2 tbsp cornstarch

Instructions:

Preheat oven to 350°F. Whisk flour, sugar and baking powder together in a medium bowl. Stir in melted butter with a fork just until the dough comes together. Do not overmix. Set aside.
In a medium bowl, stir together blackberries, 3 tbsp sugar and cornstarch until evenly blended. Pour berry mixture in to an 8″ square baking dish. Use your fingers to gather the dough together and divide it into 9 equal pieces. Loosely form each piece into a ball and flatten it to about 1/2″ thick. Top blackberry mixture with dough balls, spacing evenly. Sprinkle cobbler with remaining 1 tsp sugar.
Bake until berries are bubbling and dough is golden brown, 50-55 minutes. Transfer dish to a wire rack and let cool slightly before serving.

TurleyFamily2026-04-29T16:43:09+00:00April 29th, 2026|

Victoria’s Orange Rolls

Makes 5-6 dozen

Ingredients:

Dough:

1 cup water

1/2 cup butter

1/2 cup shortening

3/4 cup sugar

1 1/2 tsp salt

1 cup warm water

2 pkgs… dry yeast

2 eggs, beaten

6 cups flour

Filling:

12 tbsp butter, softened

1 cpu sugar, granulated

3 tsp grated orange rind

Icing:

4 cups confectioners’ sugar

6-8 tbsp orange juice

Instructions:

Boil 1 cup water. Remove from stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool to lukewarm.
In a large bowl, put 1 cup warm water. Sprinkle yeast over; stir to dissolve. Add butter~sugar to yeast. Add eggs. Add 6 cups flour, or enough to make thick dough. Mix thoroughly. Cover and refrigerate overnight.
About 2-2 1/2 hours before serving, turn dough out onto floured board. Divide into 4 equal portions. Roll each into an 8×12″ rectangle. Stir together softened butter, sugar (granulated) and orange zest. Spread 1/4 over each rectangle. Roll up, starting at long end.
Slice into 18 slices. Place close in a grease 9×13″ pan. Let rise 1 1/2 hours. Bake at 375°F for 15 minutes or until lightly brown. Combine confectioners’ sugar and juice. Drizzle over warm rolls.

TurleyFamily2026-04-29T16:34:43+00:00April 29th, 2026|

Beef Bits

Ingredients:

1 cup beef broth

1 cup red wine

1/8-1/4 tsp ground thyme

1/4 tsp salt

1/2 tsp fresh black pepper

1/4-1/2 tsp rosemary

Instructions:

Pour over meat. Cover. Bake at 250°F for ~3 hours. Drain and reserve juices. In a small saucepan, gradually stir flour into juice to thicken. Heat and return to meat.

TurleyFamily2026-04-29T16:18:16+00:00April 29th, 2026|

Waikiki Meat Balls

Ingredients:

1 1/2 lbs ground beef

2/3 cup crushed saltines (~ 20)

1/3 cup minced onion

1 egg

1/4 cup milk

1 1/2 tsp ground ginger

1/2 tsp salt

1 tbsp olive oil

2 tbsp cornstarch

1/2 cup packed brown sugar

1 (15 oz.) can pineapple chunks, drained, juice reserved

1/3 cup white vinegar

1 tbsp soy sauce

1/3 cup chopped bell pepper

Instructions:

In a large bowl, combine beef, crackers, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoons into meatballs.
Heat olive oil in large skillet over medium heat. Place meatballs in skillet and cook until evenly brown and meat is no longer pink. Drain excess fat.
In a small bowl, combine cornstarch, sugar, pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into skillet with meatballs. Cook, stirring constantly, until mixture thickens and boil; about 5 minutes. Stir in pineapple, and pepper. Heat through. Serve over rice. Alternatively, for meatloaf, skip the frying and bake at 350°F for ~ 1 hour.

TurleyFamily2026-04-29T16:16:10+00:00April 29th, 2026|

Sweet and Sour Sausage Stir-Fry

Prep: 30 mins + Serves: 4

Ingredients:

1 (14 oz.) pkg. smoked sausage, sliced

2 small onions, sliced

1 cup shredded carrots

1 8 oz. can pineapple

1 tbsp cornstarch

1/2-1 tsp ground ginger

1/3 cup cold water

2 tbsp Coconut Aminos (or soy sauce)

Hot cooked rice

Instructions:

Stir-fry sausage until browned; add onions and carrots. Stir-fry until crisp tender. Add drained pineapple.
Combine cornstarch and ginger. Stir in water, soy sauce and pineapple juice until smooth. Add to sausage mixture in skillet.
Bring to a boil. Cook and stir 1-2 minutes or until thickened. Serve over rice.

TurleyFamily2026-04-29T16:10:59+00:00April 29th, 2026|

Shortcake

Ingredients:

2 cups all-purpose flour

5 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 stick cold butter, cubed

1 large egg, lightly beaten

1/2 cup + 1 tbsp Half and Half or whole milk

Instructions:

Preheat oven to 425°F. In food processor, pulse flour, 3 tbsp sugar, baking powder and salt. Scatter butter over mix and pulse until blended to coarse meal. Mix beaten egg with cream. Pour into bowl with flour mix. Combine with rubber spatula until large clumps form. Turn onto floured surface, lightly knead until dough comes together. Pat into a 9×6″ rectangle 3/4″ thick. Flour large biscuit cutter. Cut 6 rounds. Place 1″ apart on baking sheet. Brush with egg white and sprinkle with sugar. Bake 11-14 minutes or until golden brown. Cool on wire rack.

TurleyFamily2026-04-29T16:07:39+00:00April 29th, 2026|

Broiled Fish with Avocado Salsa

Makes 6 servings

Ingredients:

1 yellow bell pepper, cut into 1/2″ pieces

3/4 cup grape tomatoes, halved

1/2 cup diced cucumber

1/2 cup minced red onion

1/4 cup chopped cilantro

1 tbsp lemon juice

1 tbsp minced jalapeño pepper

1 3/4 tsp salt

2 Hass avocados, halved, pitted, peeled and cut into 1/2″ cubes

6 tilapia fillets (8 oz. each)

1 tbsp olive oil

1 tbsp ground coriander

Lemon or lime wedges, for garnish

Instructions:

In a medium bowl, stir together bell pepper, tomatoes, cucumber, onion, cilantro, lemon juice, jalapeño and 1 tsp salt. Add avocados and toss gently to combine. Refrigerate salsa until ready to use.
Preheat broiler. Rub tilapia with oil, then sprinkle with coriander and remaining 3/4 tsp of salt. Broil 4″ form the heat, 5-6 minutes or until fish just flakes when tested with fork. Serve fish topped with salsa and garnished with lemon wedges.

TurleyFamily2026-04-29T16:03:20+00:00April 29th, 2026|

Frosted Orange Cookies

Total Time: 1 hr 30 mins | Makes about 5 dozen

Ingredients:

Cookies:

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup sugar

1 egg

2 tsp orange extract

2 1/2 cups all-purpose flour

Frosting:

2 tbsp butter, melted

1 1/4 cup powdered sugar

1 tsp grated orange peel

1 tsp orange extract

1-2 tbsp milk

Instructions:

Preheat oven to 350°F. In a large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add egg and orange extract, mixing well. Gradually add flour, mixing well.
Roll dough into 1″ balls. Place 2″ apart on greased baking sheets. Dip a flat-bottomed glass into sugar and flatten balls.
Bake 10-12 minutes or until edges of cookies are lightly browned. Cool slightly on baking sheets; remove to wire racks to cool completely.
To prepare frosting, combine butter, sugar, orange peel and extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie.

TurleyFamily2026-04-29T15:58:41+00:00April 29th, 2026|

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