Monthly Archives: March 2015
I’m not sure if I’m suppose to be happy or not about this, but we have a VERY large Great Horned Owl residing in one of our big Pine Trees just outside of the dining room window.
He or she has been “sleeping” here for the past week. He/She arrives about 7 AM and leaves to go hunting at about 630 PM. Sometimes, He/She comes back to rest in the evening and boy, what a set of lungs. LOUD hooting going on out there. I don’t see any nesting activity going on, so maybe our place is just a crash pad. All of the other birds have taken off except for the Hummingbirds, they’ve been dive-bombing the poor guy, but he/she doesn’t seem to care. I kinda hope our owl sticks around.
We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread. I was telling you about my SIL’s recipe that I have and how very good it is.
So here we go with my rendition of …
My SIL’s Sticky Cinnamon Buns
1 C. Sour Cream
3 C. All Purpose Flour, divided
1 pkg. Dry Raip Rise Yeast
¼ C. Warm Water
2 Tbsp. softened Butter
1 tsp. Salt
1 Egg, beaten
1 stick ( ½ C.) softened Butter
½ C. Granulated Sugar
1 Tbsp. ground Cinnamon
1 C. chopped Nuts
½ C. Raisins
Prep two 9 inch cake pans
(or a 9×13 inch pan with double the ingredients below) with:
1/3 C. Karo Syrup and ¼ C. Brown Sugar
Preheat the oven to 375⁰
Heat the sour cream over low heat in a small saucepan, just until lukewarm.
Dissolve the yeast in the warm water; set aside to proof.
In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.
Turn the dough out into a large, greased bowl and cover with plastic wrap. Allow to rise until doubled in size (overnight is fine).
On a well floured surface, roll out the dough to 24 inches by 12 inches.
Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.
Combine the sugar and cinnamon and sprinkle over the butter.
Now sprinkle the nuts and raisins.
Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.
Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.
(I used a 9X13 rather than 2 9” round cake pans)
Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).
Remove from the oven to cool for about a minute; then turn out onto a plate.
OH MY GOSH!!!
I plugged my recipe for my version of Quick Cinnamon Buns in to MyFitnessPal.com to see how bad we’ve been (DH said “No, don’t do that, I don’t want to know!“) and, and, I, well, maybe we’ll have to limit how often we make these treats.
I suppose I really don’t need to tell you that THEY’RE GONE! (best reheated in the microwave for just a few seconds, MMM)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||21 %|
|Saturated Fat 8 g||40 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 34 mg||11 %|
|Sodium 459 mg||19 %|
|Potassium 171 mg||5 %|
|Total Carbohydrate 125 g||42 %|
|Dietary Fiber 2 g||9 %|
|Sugars 90 g|
|Protein 6 g||13 %|
|Vitamin A||8 %|
|Vitamin C||1 %|
Um, well, we did have this as an encore performance this morning.
My SIL gave me her recipe for Cinnamon Buns many years ago, of which I have made over and over, mainly for Christmas Morning brunch.
They’re very good, but more of a stick bun and I wanted to try something different.
I watch Cook’s Country on our local PBS station; I never miss an episode. Most recently, Bridget Lancaster made Quicker Cinnamon Buns, I immediately printed out the recipe (you’ll need to sign up online in order get more recipes from America’s Test Kitchen as well as Cook’s Country) for Sunday Brunch, and you know I always do things with my own twist, so here we go.
Quick Cinnamon Buns
¾ C. packed light Brown Sugar (5 ¼ oz.)
¼ C. granulated Sugar (1 ¾ oz.)
1 Tbsp. ground Cinnamon
1/8 tsp. Salt
2 Tbsp. melted unsalted Butter
1 tsp Vanilla Extract
1 ¼ C. whole Milk
4 tsp. instant or rapid-rise Yeast
2 Tbsp. granulated Sugar, divided
2 3/4 C. All-purpose Flour (13 ¾ oz.)
2 ½ tsp. Baking Powder
¾ tsp. Salt
6 Tbsp. melted unsalted Butter
3 oz. softened Cream Cheese
2 Tbsp. melted unsalted Butter
2 Tbsp. whole Milk
½ tsp. Vanilla Extract
1/8 tsp. Salt
1 C. Powdered Sugar (4 oz.)
*Tip-since you’re using so much melted Butter, melt it all together, 10 tablespoons. Also, if you only have light colored cake pans, place the oven rack at its lowest, increase the temp to 375⁰ and bake for 29-32 minutes.
Combine the filling ingredients in a small bowl until it looks like course sand; set aside.
Prepare a dark 9 inch round cake pan by greasing it with some soft butter and then line it with a piece of parchment paper, cut to fit the bottom of the pan and grease the paper as well.
Pour ¼ of the milk into a small bowl and heat to 110⁰ in the microwave. Add 1 teaspoon of the sugar as well as the yeast, stir to combine and let proof for 5 minutes.
In a large bowl, whisk together the flour, baking powder, salt and remaining 5 teaspoons of sugar. Stir in 2 tablespoons of melted butter, the yeast mixture and the remaining cup of milk, until the dough comes together, this will be very sticky. Turn the dough out on the kitchen counter that has plenty of flour on it. Knead the dough until its smooth, about 2 minutes or so.
Roll this out into a 12 inch by 9 inch rectangle. Brush the top with 2 tablespoons of melted butter (you might need to give the melted butter a good stir or even a few seconds in the micro again if it tightens up), leaving a ½ inch border at the farthest edge from you. Spread the filling evenly over the butter and press it in firmly. Using a bench scraper or a spatula, loosen the dough from the counter.
Start to roll the dough away from you, into a log as tightly as you can. Pinch the edge to seal it and turn that edge over towards the counter. Cut the log into 8 equal pieces. Place one piece, cut side down, into the middle of the cake pan and then the rest of the buns around it, again, cut side down. Brush the tops with 2 tablespoons of melted butter, cover loosely with plastic wrap and let rise for 30 minutes.
In the mean time, preheat the oven to 350⁰ with the rack in the middle of the oven.
Remove the plastic and bake for 23-25 minutes.
Loosen the buns with a butter knife and set to cool on a wire rack over a sheet pan for 5 minutes. Turn the buns out on to a large plate; remove the parchment paper and turn back over onto the rack and let cool another 5 minutes.
Here’s where I differ, the glaze. I left out the cream cheese because my husband is not a fan.
Simply whisk all of the glaze ingredients together and pour evenly over the now cooled buns and serve.
Happy Sunday Brunch!
I know, I know, it’s been awhile… what can I say, we’ve been very busy with the New Year.
Let’s talk about what’s for dinner tonight. Have you thought about it yet? Please don’t order one of those “chef boxes” that I see advertised on Television for $60+ per meal. Think about what you’d like to eat, write down the ingredients, and look in your cupboards, `fridge and freezer … have you got all that you need? No? Then go to the market on the way home from work or maybe on your break and make some REAL FOOD!
Okay, I’ll get off my stump now.
Auntie Doni’s All American MeatLoaf
½ lb. each, ground Beef, Pork (I use Hot Italian Sausage for even more flavor) and Veal (also look in the market for “Meatloaf Mix”)
½ C. Fresh Bread Crumbs (if you must, use the stuff from the store)
1 Large Egg, beaten
1 Tbsp. dried Oregano
2 Garlic cloves, minced
4 Tbsp. Flat Leaf Parsley, chopped
Just enough Milk to moisten the bread, about 1-2 Tbsp.
S&P to Taste
About 4-5 strips of Bacon
Preheat the oven to 350⁰F.
Line a sheet pan with Aluminum Foil.
In a large bowl, add the bread crumbs, herbs and spices. Add just enough milk (or half and half, whatever you have) to moisten the bread, and mash it all up with a fork. Beat in the egg. With impeccably clean hands, combine the meat with the bread mixture.
Shape into a loaf form on the sheet pan and then enrobe with the BACON.
Bake for 1-1 1/4 hours until the internal temperature reads 160⁰F or the bacon is crisp.
*Auntie’s Tip-Don’t bake everything in a ‘loaf pan’. This will just make a greasy-icky-gross mess of things. If you like, you could line the loaf pan with the bacon (give it a spray of Pam first), pack in the meat, fold over any tails of BACON and then turn this all out onto that foil-lined sheet pan to cook.
Roast some Potatoes alongside the Meatloaf for about the last 30 minutes. We like Soycutash with ours too.
Now, how much did that cost you? $10? … and this should feed 4 people. Hmmm, that’s $2.50 per person and YOU made it from start to finish; your family is happy and has full tummies. You just saved yourself fifty bucks over that stuff you would have ordered on line.