Cinnamon Sweet Rolls

All Blake wanted for Christmas breakfast was Cinnamon Rolls.

I was frightened because I've never cooked with yeast.

Singapore humidity makes everything bake differently!

I decided to try making my friend Sarah's sweet rolls.

They are extra moist because of the vanilla Jello-pudding.

Luckily they turned out to be a success--Blake was happy.

We are eating the leftovers this morning!

Cinnamon Sweet Rolls

Ingredients:

  1/2 cup warm water (100-110°)

2 packages dry yeast (1-1/2 tbsp.)

      2 tbsp. sugar

         3-1/2 oz. pkg. vanilla pudding mix

       1/2 cup margarine -- melted

    2 eggs

1 tsp. salt

6 cups flour

1 cup butter

      2 cups brown sugar

 2 tbsp. cinnamon

       

Cream Cheese Frosting:

           8 oz cream cheese

            1/2 cup margarine

           1 tsp. vanilla

3 cups confectioner's sugar

     1 tbsp. milk

*I replaced all margarine with butter, yum!

Frosting Directions:

To make frosting, mix all ingredients until smooth.

Roll Directions:

In a bowl combine warm water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions (Use warm milk to aid in rising). Add ½ cup melted margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth (may take more, or less than 6 cups, keep dough as tacky as you can work with it). Place in a greased bowl. Cover and let rise until doubled (~45 min).

Punch down dough and let rise again (~30 min).

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 2 tbls cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife (dental floss works the best).

Place on lightly greased cookie sheet 2" apart.

Take hand and lightly press down on each roll.

Cover and let rise until double again (~25-30 min). Bake at 350 15-20 minutes. Remove when they start to turn golden.

Don't Over Bake.

Frost warm rolls with Cream Cheese Frosting

Serving Size: Makes about 20 very large rolls

delicious dinner rolls

Okay, sisters. If I had success with these rolls, you will for sure rock them.

If you have knock-your-socks-off rolls at any special dinner (for us, it was Thanksgiving), 

then all your other blunders go by the way-side.

My boys just ate these puppies up!

(I do remember Christmas dinners as a kid only wanting hot rolls!)

It's lame to not even post the recipe, but I'm making you visit this chica's site to get the full run-down.

See, I'm a visual learner and having her break down the steps with photos really helped.

I'm admitting what a terrible cook I am...just a good recipe follower!

Anywho, try these babies out! Light, delectable and uber-buttery!

I may even volunteer to be the roll maker over Christmas, Emily!

best bite breadsticks

First let's get outta the way that I am in no way, shape or form much of a cook.

But I just try new recipes.

Since my Mom-in-Law gave me this cookbook, 

I feel it my duty to try everything with a drooling-effect photo.

I always do that with new cookbooks.

I'm definitely no photographer, per the phone camera shots below.

See, I was in a rush taking this yummy chowder (husband approved, kids didn't like) 

and breaksticks to a girl who just had a baby. 

I was totally intimidated, as usual by making bread of any sort.

I couldn't shape them the way the recipe called for, so I opted for blobs.

 Plus, I was hurrying to just whip them out in time.

But man, they were

TASTY.

A definite "try again" and "per-fect". 

I could see myself make these often since they were such a hit with the fam.

I used butter, garlic salt and parmesan cheese after the oven, 

but just butter or cinnamon sugar would be splendid as well.

Oh and best tip they suggested? 

Spray your countertop with cooking spray, instead of all the flour.

It makes SO much less of a mess!!

The lovely dough blobs.

My fancy "throw these on a plate and take bursting hot out the door" look.

Breadsticks

from Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

 Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

jane's homemade rolls

i usually steer clear of making rolls...aren't rhodes rolls homemade?!?

plus, how inconvenient to do all that stoppin' and startin', rise and punch, roll out and fold...yadda.

plan on an all-day affair.

but, why not "try this!" on my own lil' fam?

in tribute to my dear cousin jane who also lived here in seattle 10 years ago

(only a couple blocks away) during residency, i made her homemade rolls from favorites

i froze over a dozen rolls, but the others were gobbled up.

not necessarily an every-meal-kinda-thingy, but would be nice for sunday dinner or such.

oh, and no need to add butter to these babies!

move on over em, maybe i'll be the one asked to bring rolls to the next family function....:)

jane's homemade rolls

from favorites

1 package dry yeast

1/4 cup warm water

3/4 cup milk

1/2 cup butter

3/4 teaspoon salt

1/2 cup sugar

3 eggs, beaten

4-4 1/2 cups flour

1/2 stick butter, melted

pour warm water over yeast in mixing bowl. let stand. scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. melt 1/2 cup butter in microwave and add to milk in saucepan. stir in salt and sugar. pour into mixing bowl with yeast, add beaten eggs and mix well. add flour and knead with dough hook for 2-3 minutes. cover bowl with a dish towel and let rise for 3-4 hours.

melt 1/4 cup of butter. grease 2 cookies sheets. divide dough in half (it will be sticky). roll half of the dough out on a floured surface into a 12'' circle. spread half of the melted butter on top with a pastry brush and cut into 12 slices with a pizza cutter. roll each slice up "croissant style" and place on cookie sheet. repeat with remaining half of dough. let rise again for 4-5 hours. bake for 9 minutes at 375 degrees.

faux "bran" muffins

we're struggling with breakfast round these here parts. 

i don't want to buy sugar cereal, the boys don't like healthy cereal, 

and they aren't satisfied with just a yogurt. 

burned out on waffles and oatmeal, too.

they do like muffins, however. 

so i whipped these babies up because they are 100% whole grain, moist and scrump!

i froze most of them, because i see a pattern..."burn out".

we'll keep things fresh! and try something different next week!

From Keeping Up...

faux "bran" muffins

1/2 cup butter, softened

1 1/4 cups brown sugar

2 eggs

1 tablespoon vanilla

1 tablespoon molasses

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

2 cups milk

2 cups whole wheat flour

2 cups old-fashioned oats

cream together butter and brown sugar. add eggs, vanilla, molasses, baking powder, baking soda and salt. mix in milk, then add flour and oats. mix until combined. pour batter into 18 greased muffin cups (i did mini muffins, too) and bake at 375 degreees fro 15-20 minutes or until muffin centers spring back when touched. serve warm with butter and honey.

tender cornbread muffins

sisters in-law, jess & paige are visiting!

jess, especially, is always pulling out recipes here and there

and starting them on the spot.

love it! i'm finally cooking again...

we spent the day out on bainbridge island today,

probably the coldest seattle day this year!

but, chili is in the crockpot (recipe coming!)

and of course, you need cornbread.

or, kid-friendly muffins.

i just snagged one (pre-dinner).

i'm usually not dying over cornbread (too dry! cowboy grub, i'm talkin' to you!).

but these are moist with the sour cream (no butter, oil, or shortening!)

and i like the little corn kernels within...

i know they'll be scarfed up in no-time with or without the chili!

recipe from keeping up (again!)....

tender cornbread muffins

1/2 cup flour

1/2 cup cornmeal

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1 1/2 cups sour cream, regular or light

1 (10 oz) package frozen corn kernels, thawed and patted dry

stir together dry ingredients in a small bowl. in a larger bowl, whisk together egg, sour cream, and corn. add dry ingredients to corn mixture and stir just until combined (do not overmix). divide batter evenly among well-greased muffin or mini-muffin tins.

bake in a 400 degree oven for 20-25 minutes (less for mini muffins), or until tops have browned and centers bounce back when touched. let stand 5 minutes in pan, then remove to cooling rack. serve warm with butter and honey.

(so my photos stink these days. rare for the sun to shine, and if it does, it sets so early! no natural light here...)

tikki masala+rice+naan

we sistahs email often attaching a new-to-us recipe.

all them recipes get stacked high in my "inbox" going unused

because i'm too forgetful to go and print them up!

so, folks, we're digging up those archives!

oh how proud am i of big sis, Manda (a self-proclaimed non-bloggy, non-techy gal).

she took initiative and emailed us this bad-boy recipe!

specifically for the blog!

one of her bff's, Natalie Fredrick

(first rule of "try this"...give credit where credit is due!)

brought her this dish when she had a baby.

she died and went went to heaven.

Natalie brought it with homemade Naan.

but, if you're lazy like myself, you'd just buy the frozen stuff from trader's.

i admit, I haven't whipped this one up (yet).

(absent husband=grilled cheese)

i promise I'll attach a pic when I do.

(another new rule...just post the darn recipe, even sans pic!).

Chicken Tikka Masala

Marinade:

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper (I only do 1tsp)

2 teaspoons freshly ground black pepper

2 tsp salt

1 tablespoon minced fresh ginger

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 jalapeno, chopped fine

1 T. butter

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons paprika

1/2 t. salt (or to taste)

1(8 ounce) cans tomato sauce

1 cup cream

1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 1 1/2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

4. Season with 2 teaspoons cumin, paprika

5. Stir in tomato sauce and coconut milk.

6. Simmer on low heat until sauce thickens, about 20 minutes.

7. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with rice.

Indian style rice with cashews and raisins

1 tablespoon vegetable oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/4 teaspoon ground turmeric

1 bay leaf

1/2 cup raisins

3/4 cup cashew halves

Directions

Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Garlic Naan

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

zucchini bread

last week, i saw that my friend sarah, had made this bread.  it looked fall-ish and good so, i walked to the ferry building farmers market,  bought zucchini, and decided to make: 

carolyn's zucchini bread

from favorites cookbook(pg. 51)

3 cups of flour (i used whole wheat)

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 tablepsoon vanilla

2 cups peeled and grated zucchini

mix flour, cinnamon, salt, baking soda and baking powder together.  set aside.  beat eggs, sugar, brown sugar, vegetable oil and vanilla.  slowly mix in dry ingredients.  blend in grated zucchini.  pour into 2 greased and lightly floured 8'x4' loaf tins.  bake at 325 degrees for 60-70 minutes.

blake added cool whip to his piece and took this picture...looks pretty good, huh?