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.
Posted by Lauren at 3:27 PM
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.)
Posted by Lauren at 8:01 AM
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.
Posted by Lauren at 7:49 AM
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.
Posted by Lauren at 3:37 AM