2012 - Our Sunday Cafe
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Easiest Cinnamon Rolls Ever! Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday June 13, 2010.


Simple things are usually the best.....like these delicious Cinnamon rolls for Sunday June 20th.


Now you might be asking why would someone would make a pan of Cinnamon rolls for Sunday June 20th? Well it also happens to be Father's Day, and I have yet to meet a Dad that did not like Cinnamon Rolls. The thing is though, you might want to get your skill down with a "practice" pan. That way you will have a really good idea of just what a great gift you can make for Dad. However I need to be honest; you don't really need practice, because these rolls are easy.

But a practice pan this weekend, would sure be a plausible excuse to make some now and next weekend too! You can also make the recipe through the final rise, cover and refrigerate overnight and bake fresh for breakfast the next day. Yeast doughs are usually very agreeable to an overnight rest in the fridge.

The process and ingredient list does look involved, but (please) do not let that sway you in your decision to make these Cinnamon rolls. I assure you, the ingredients are everyday, the steps are easy and the rolls are delicious. 

Easy Peasy Cinnamon Rolls for Dad and Everyone
adapted from Yakima Herald Republic Newspaper - Yakima WA
currently in my little black binder,on a very splattered page
makes a 9X13 pan of rolls

Dough
1 c milk, heated to very hot, but not boiling
1/4 c butter, sliced into pats
1/4 c sugar
1 t salt

Place butter, sugar and salt in a large glass bowl, pour hot milk over let sit until warm to the touch. The hot milk will melt the butter and warm the bowl. Prepare yeast mixture.


1 package yeast (2 1/2 t)
1/4 c warm water
pinch of sugar
Combine and let yeast activate or bloom. 



To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.  
1 egg 

When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a hand held electric mixer is a good measure, you will develop enough gluten for a well textured and yet tender roll).



Add the egg, stir well.



Add another portion of the flour, beat until smooth (another minute works well).

Stir in the yeast mixture, and beat until smooth.

Add enough (or all) remaining flour or enough to make a soft dough - do not exceed the original 41/2 cups.
Mix well, dough may appear lumpy.


Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.



Cover bowl and set aside in a warm place to rise, rising time may be 1 - 2 hours depending upon how warm your kitchen is.

When doubled, deflate dough and turn out onto a lightly floured surface.

For rolling/patting out the dough, you will need approximately 1/2 c flour.

 I prefer using a jelly roll style pan to keep the boundaries, both in terms of clean up and size of the patted/rolled out dough.

 You will need to use about 1/3 c flour on the pan, then sprinkle about 2 T flour over top of the dough. 
Important to remember:  This is a very soft dough, you will need to simply proceed with the directions, knowing that all will turn out as promised.


Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle 
about 1/2 inch thick.

Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling, so that you can keep the filling in the dough together before cutting.

Filling
3 T melted butter
6 T sugar
3 t cinnamon
3 T brown sugar
Combine to make a spreadable paste.

Starting on the long side, roll up the dough.

 
Cut the rolled up dough into 12 equal pieces.

 I prefer to work in sections, I divide into four sections, then cut 3 rolls from each section.

Because the dough is soft, it may not keep a pretty shape, again do not worry. Simply proceed to cut each section and place the dough rolls into the pan.


Place in a prepared 9X13 pan. Cover again and let rise until doubled, 45 - 60 minutes.



Bake at 350 degrees for 25-35 minutes, until golden brown. Let cool. Glaze if desired.



Glaze
1/2 c powdered sugar
1 1/2 t milk
1/4 t vanilla
1 t butter
Beat until smooth, spread lightly over cooled rolls.

Enjoy!!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
2

Pineapple Raisin Sauce for Ham, Recipe rewind because some things are too good to miss!


Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Friday December 3, 2010.



It is funny how you will remember, a food memory, from many years gone by. In thinking to myself how I might “market” the December 2010 Culinary Smackdown, without pestering every blogger I know into smithereens, I remembered a sauce my Mom use to make to serve with ham, because it had raisins. I also remember that most of it would be eaten at dinnertime, and only a spoonful was leftover. I usually ate that last little bit, so I could wash the dish.  


Turkey was for Thanksgiving, always. I remember having turkey at Christmas, but I believe that only happened a couple times. Once we had goose, stuffed with apples, prunes and onion quarters. Usually though roast beef was Christmas dinner, roast beef and Yorkshire pudding. As much as I love Thanksgiving, two holiday turkey dinners in a row is too much turkey. I have been making a roast beef dinner for years now, and this year we will be having beef and ham. Ham because my new employer generously gives a turkey at Thanksgiving and a ham at Christmas. And we all know, ham needs Pineapple Raisin Sauce!


When I first started worrying that no one would submit an entry for the Smackdown, I remembered that pineapple raisin sauce. I remembered it because of the raisins, not because I can also be an excessive worrier! Like many of the foods cooked and served, Mom did not use a recipe for the sauce. I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar. 


The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.

A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.


(my mom) Mary’s Pineapple Raisin Sauce for Ham

1 c raisins
1 c water
dash salt

1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3  – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
dash cloves

1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)

Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.

Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.

Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.

As always, thanks for taking a moment to stop and say hello.


I appreciate your time and your wonderful comments!
2

Wild Plum, Port and Cinnamon Jam, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday August 3, 2009.

Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port and cinnamon. I did not really use a recipe, but followed the guidelines - somewhat.

Wild plums, these were harvested from a flowering plum tree.

Plums have a lot of pectin naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.

My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread and butter as part of dinner on jam making days, back in the day........


At this point I had the clean jars resting in a 250 degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.

This pan of fruit puree, was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for  45 - 60 minutes. Set aside to cool. When cool remove cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. You will have a small mound of pits and some skin remnants to throw out.

I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.

To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).

Ladle int into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.

Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.

Makes 8, 8 oz jars and a little bit for now.


As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helen's
gallery of favorites@premeditated leftovers
5

Graham Cracker Muffins, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday November 14, 210.


When I first joined Cookbook Sundays, my own mindset was unaware of how simple the whole process could be! I though my post would have to be big and beautiful and beyond what we eat on a regular basis. But soon I realized my own thinking process was flawed, and that all I need do is grab a book, cook, post.
Easy, just like 1, 2, 3.

I love this old food mill, being used to hold small fruits and vegetables

This Sunday I have granddaughter here for a sleepover, and immediately muffins came to mind. A quick check and the perfect recipe was right there, Graham Cracker Muffins. Everyone here loves graham crackers, especially Olivia.

Graham Cracker Muffins
adapted from:  Mostly Muffins
Barbara Albright & Leslie Weiner
400 degree oven

1 c flour
1/2 c graham cracker crumbs
1/2 c wheat germ
1/4 c whole wheat flour
1/4 c sugar
1 1/4 t baking soda
1/2 t salt

1 c buttermilk

1 egg
1/3 c oil
1/3 c molasses

1/2 c raisins - optional (I did not use)

Preheat oven to 400 degrees. Prepare a 12 cup muffin tin, set aside.

Combine dry ingredients in a large bowl, whisk to combine.


 
Combine egg, oil and molasses in small bowl, whisk to combine and beat egg.


Add wet group and milk to dry group. Mix well. Batter is thin. Divide batter between tins equally.


Bake 15 - 20 minutes, or until tests done in your oven. Remove from oven and let cool 5-10 minutes, loosen muffins from sides of tin and turn on to their sides to release steam. Makes 12.


Serve with:

Brown sugar Cinnamon Butter
4 T soft butter
1 T brown sugar
1/8 t cinnamon
Set this up to soften while the muffins bake.

Combine well, making sure no streaks of butter are present, serve with muffins.



Grandma tested, granddaughter approved!

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post shared with:
full plate thursday@miz helen's
2

Pizza Sauce from the pantry, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday February 28, 2011.

I like to do it myself, most of the time anyway. However I like being able to do it myself, even more. I don't care to get caught up in reliance upon others (things or people) for everyday living.There is a lot of "hurry up and wait" with that option. This is especially true in the kitchen. A few basic skills and a sense of wonder, coupled with my desire to be independent, is how I like things to roll. And I can usually produce what we want, or at least what is acceptable.

We had homemade pizza for our dinner on Sunday. When I went to the pantry cupboard there was no tomato sauce. Around here tomato sauce is usually purchased as part of a recipe that is planned for, except for that lone can in wait for "those times" and apparently I had already used it! Not wanting to send Honey back to the store a third time (yes He did go twice, short story, I forgot the pizza cheese on the supplies list, for Pete's sake!), I improvised.

And as luck would have it, this is now our pizza sauce. Worth the little bit of extra time, and the bonus? I always have cans of diced tomatoes, I could not get along without them. This sauce if flavorful with just the right touch of tomato goodness.


Pantry Pizza sauce
by the seat of my pants

1 14.5 oz can diced tomatoes - do not drain
1 T sugar
1/2 t oregano leaves
1T basil leaves
1/4 t garlic salt
1 T olive oil

Empty tomatoes into a medium sized saucepan.


Mash the tomatoes with a potato masher, to break up.


Add remaining ingredients, bring to a boil.


Reduce heat to medium-low and simmer until thick, 30-45 minutes.













 This is at the 15 minute mark. Just beginning to thicken.





 
This is done, 30 minutes. Thick enough to stay
where the spoon pushes it! The smell is so good!




Now your pizza is ready to be made, choose your favorite flavors and bake! Pizza is fun, easy to personalize and then all you have to do is enjoy!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday@miz helens
 
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