Thursday, March 24, 2011
When I was a kid, I had a violin teacher. Each winter, I got to have a sleepover at her house. Right after dinner, we would put together the the cinnamon rolls. Then as soon as we'd get up, we'd bake them. I practically stared at the oven until they were ready. Since we're experiencing some below freezing temperatures again, I thought this would be appropriate.
5 cups all-purpose flour
1 tablespoon yeast
1 cup milk
1/3 cup butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup brown sugar
1 tablespoon milk for brushing
1/4 cup all-purpose flour
1 tablespoon cinnamon
1/3 cup butter, softened
1/2 cup raisins
In a large bowl, combine 2 1/2 cups flour and the yeast. In a saucepan, heat and stir the milk, 1/3 cup butter, granulated sugar, and salt until warm and butter just melts(do not boil). Then add to the flour mixture and add the eggs. Beat with electric mixture for a few minutes.
Knead the rest of the flour into the dough and then place in greased bowl to rise for about an hour and a half.
Meanwhile prepare the filling. Combine 1/4 cup flour, cinnamon, butter, and raisins.
Punch the dough down and let sit for about ten minutes. Roll out into a rectangle. Sprinkle the filling on top and roll. Then slice, about 2-3 inches thick. Place in a greased baking pan. Raise again for another hour and a half (or overnight).
Bake at 375 degrees for 20-30 minutes until golden brown. While still hot, brush with the milk. If you want extra sweetness, mix a little bit of water with some powdered sugar and drizzle on top.
Sunday, March 20, 2011
My friend Carrie has the absolute best devilled egg recipe. Every since she gave me the recipe a couple of years ago, I have made these about once a week. I may have a problem.
6 eggs, hardboiled and cooled to room temperature
2 tablespoons mayo
1 teaspoon hot sauce
2 capfulls vinegar
salt to taste
Slice the eggs in half and spoon the yolks into a bowl. Add the mayo, hot sauce, vinegar, and salt. Combine well, until smooth. Scoop back into the egg halves and serve. (I added a caper to each one for extra flavor.)
I've disappeared recently, mainly due to my laptop getting infected with a virus. Make that a virus that downloaded 51 other viruses. Yeah, fantastic. Now that I got my computer back, I have spent a ton of time on it. So much for me breaking my addiction to the internet. Does anyone really need to check their email at least 5 times an hour?
Here's a very simple recipe that goes over very well with crowds!
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 cup frozen corn
1 small red pepper, seeded and chopped
1 small green pepper, seeded and chopped
1/2 onion, chopped
1 tablespoon cumin
1 tablespoon hot sauce
1 tablespoon olive oil
Salt and pepper to taste
Combine all the ingredients and let stand for about an hour to defrost.
Wednesday, March 2, 2011
A co-worker's birthday was last week and she had a request for a pineapple upside down cake. Her mom had makes one for her each year; however, this year my friend moved to DC, leaving her mom and pineapple cake behind in California. I made one for her and for a first time ever making it, I think it turned out well. I say "think" because I have a slight reaction when I eat pineapple...burning of the mouth and tongue....swelling of the airway....very distressing stuff considering how wonderfully amazing pineapple is. Mmmm pineapple. Normally I have to load up on the anti-histamines before I can indulge on a few precious pieces. Sigh.
2 tablespoons butter
2 tablespoons brown sugar
1 8-ounce can sliced pineapple
1 1/3 cup flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter, softened
1 teaspoon vanilla
Melt the two tablespoons butter in a round cake pan. Sprinkle the brown sugar on top. Then add the sliced pineapple in a single layer to pan. Set aside.
In a medium mixing bowl, combine flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Mix well.
Carefully pour the batter over the pineapple slices without displacing any of the pineapple.
Bake at 350 degrees for about 30 minutes until a toothpick comes out clean when tested in the middle. Cool for about 10 minutes, then invert the cake onto a plate so pineapple slices are now the top.