Cinnamon Rolls to go with our coffee

What? I hadn't posted this recipe? I've given it out far too many times to not have the link handy. Also, if I have it up online, then I don't need to remember to pack the recipe for myself when I'm supposed to make these somewhere else. Like at my parents' house for Thanksgiving breakfast tomorrow morning . . .

So a little bit of a backstory. My husband has a weakness for baked goods. He has a weakness for cinnamon. Put the two together and you have a man who believes that good cinnamon rolls are basically the perfect food, and that even bad cinnamon rolls are pretty good. To properly take care of my husband, and to save myself from a steady stream of those grocery store cinnamon rolls that never taste nearly so good as they look, I decided I need to learn to make the best cinnamon rolls humanly possible. Fortunately, we were in the right city.

The snack shops at the University of British Columbia make their own cinnamon rolls daily, and have left a city full of alumni addicted to them. The Vancouver Sun kindly prints the recipe on a regular basis.

UBC Cinnamon Rolls, adapted:

Dough
1 cup milk plus 3 TBSP water
2 TBSP butter
1 egg
3/4 tsp salt
3 1/4 cups flour
2 TBSP sugar
2 tsp yeast

Filling
1/4 to 1/3 cup sugar combined with
1 TBSP cinnamon
1/2 cup butter, divided

Mix dough ingredients in bread machine on dough cycle or in a stand mixer. (If you use a stand mixer, let dough rise until doubled after mixing). Take out and knead in barely enough flour to make it possible to handle. This is a very sticky dough. Melt 1/4 cup of the butter and pour it into the bottom of a 9 x 13 glass baking pan. Roll the dough out into a 12 x 12 square. Melt the other 1/4 cup butter and smooth it over dough. Top with cinnamon sugar. Roll up jelly roll style and slice into 12 one inch slices. Arrange in baking pan. Cover and let the cinnamon rolls rise again, either in a warm place until doubled in size (if you want to bake immediately) or in the fridge overnight. Bake at 350 degrees for 25 minutes. Frost as desired.

Sticky Toffee Pudding

I can't believe I haven't saved this recipe to my blog. When I was in Scotland in 1996, I absolutely fell in love with STP. I cornered the mother of one of my Scottish acquaintances as someone who had a proper Scottish cookbook, brought the recipe home, and it's been one of my signature desserts ever since. A word to Americans: "pudding" in British parlance is simply "dessert" to Americans, so this cake and sauce combo bears no resemblance to Jell-O anything. This is the only version of the recipe that I've seen that calls for the coffee flavoring in the cake, and I think it really makes it. :)

The Cake (12-16 servings):

6 Tbsp. real butter
2 eggs
5/8 cup of flour

1/2 tsp. vanilla
2 tsp. coffee extract and 1/4 cup water or 1/4 cup espresso

1 tsp. baking soda
1 1/2 cups flour
optional: add stoned dates, soaking in liquid ahead of time to soften
Bake the cake 350-375 for 25-35 minutes in a 8" round pan

Sauce:
1/2 cup butter
6 Tbsp. heavy cream
3/4 cup brown sugar
Boil butter and brown sugar. Reduce to low. Add cream one tablespoon at a time and stir until smooth.

Serve cake with sauce and whipped cream. Lick plate.

Colorado Pork Green Chili

Hey! Our western green chili won the church chili cook-off at our very Midwestern church! That's a fun surprise. As promised, the recipe:

Colorado Pork Green Chili

2 lb pork roast, cooked and diced (about 4 cups cooked meat)
1 14 oz. can diced tomatoes
1 large fresh tomato, diced
2 7 oz. cans green chilies--undrained
1-2 fresh jalapenos, diced (seeded or unseeded, depending on your heat preferences)
1 tsp onion powder (or one medium onion, diced)
1-2 tsp minced garlic
1/4 cup flour
2 Tbsp. oil
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp. sugar
1 chicken boullion cube
2-3 cups of water

Simmer on low until pork is extremely tender and stew is desired thickness. Works great in a crock pot.

Adapted from Colorado Collage cookbook

A recipe that I keep meaning to try

I had this once at a potluck and promptly begged the chef for the recipe. It has rested since then in my recipes binder . . . I think that what really made this dish the time I had it was that the bread was a most excellent foccacia . . .

Breakfast Casserole:

10 cups bread cubes, 1/4" diced
5 large eggs
8 oz. prosciutto, coarsely chopped
8 oz. shredded mozarella
1/2 cup sour cream
3 cups whole milk
minced garlic (I can't make out how much is called for--1 . . . tsp.? Tbsp? head? . . . to taste)
4 oz. sun dried tomatoes in oil, chopped
fresh parmesan
salt and pepper to taste

Toast bread cubes. Make a mixture of the beaten eggs, milk, sour cream and garlic. Put 1/2 bread cubes in a 9 x 13 greased pan. Layer ham, tomatoes, mozarella. Top with remaining bread. Pour egg mixture over the whole thing. Let sit refrigerated overnight (8+ hours). Bake 20 minutes at 350 degrees. Remove from oven and top with parmesan. Continue baking for another 20 minutes. Serve warm.

Ancient Roman Boursin

Translation courtesy of Klio

Moretum
1 to 5 heads of garlic (whole bulbs, not cloves. We used 1. Susan is brave, but not 5-heads-of-garlic brave.)
8 ounces Pecorino-Romano cheese
2 teaspoons celery leaf
1 teaspoon rosemary (substituted for the original rue)
1 teaspoon sea salt
1 handful coriander leaves
1 teaspoon olive oil
1 Tablespoon white wine vinegar

Chop the garlic and shred the cheese, or chop cheese into small blocks if using a food processor. Combine the herbs and salt and grind together in mortar with garlic, or use food processor to combine. Add the cheese to your bowl or food processor and do same. Add olive oil and vinegar and mix thoroughly into a paste. Form into a ball (you can spoon the mixture into some plastic wrap and use that to shape it).

Ta-da! You are done! Set out with some hearty dark bread that can stand up to its flavour. Serves about a dozen bold-hearted guests.

Leftovers are said to get better as the ingredients combine, but this wouldn't last overnight in my house.

Nacho Taco Salad

The perfect potluck dish--one of those guilty pleasures that we all love, but there's no excuse in making a batch for just you or your family . . . thanks for the recipe, Kristin!

Note: Make this in your biggest mixing bowl. My 7-8 quart one was barely large enough. (Maybe that's why the recipe recommends halving it . . . but who wants to use 1/2 lb of hamburger, or worse--1/2 a packet of taco seasoning?)

Nacho Taco Salad

1 lb. hamburger, browned, drained and mixed with

1 packet taco seasoning

salt and pepper to taste

1 bunch green onions, diced

1 green pepper, diced

1 head iceberg lettuce, shredded

8 oz. shredded cheddar cheese

3-4 diced tomatoes

3/4 to one whole bottle of Henri's Tas-Tee dressing

mix all ingredients well. Then mix with

1 12-17 oz. bag smashed Original Doritos

Refrigerate overnight before serving

Lindsay's Festive Egg Squares

1 lb. cooked sausage, well drained (chicken or meatless works fine, as well as normal "country" sausage)

2 bunches green onion, chopped

2 medium tomatoes, diced

2 cups (8 oz.) shredded mozarella

1 1/4 cups baking mix

12 eggs

1 tsp. dried oregano

1 cup milk

Spray 9 x 13 pan. Layer tomatoes, onion, sausage and cheese. In a bowl, whisk eggs, milk, oregano and baking mix until no lumps. Pour over the sausage and veggies. Bake at 350 degrees 30-35 minutes until golden brown.

Sara's notes: I've never gotten "to the no lumps" stage. Mine always has small lumps--that's fine. Baking mix is NOT the same as Bisquick--but it should be right next to it in the baking aisle. I learned with this recipe that there is a specific product "baking mix." Lindsay recommends the buttermilk variety, but I use plain and it works out. I've always had to bake mine 40-45 minutes to keep it from being soupy in the middle.

Black Russian Cake

1 Chocolate Cake Mix

1/2 cup sugar (optional)
1 6.5 oz. box Instant Chocolate Pudding Mix
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup kahlua
3/4 cup cold strong coffee
Pam Cooking spray.

Beat ingredients together about 4 minutes. Pour into greased Bundt pan. Bake 350 degrees, 50-60 minutes

Glaze

1/2 cup powdered sugar
1/4 cup kahlua
1/4 cup dark chocolate syrup

Cool cake for 10 minutes. Invert onto serving plate. Poke holes in cake and pour on glaze. Sprinkle with extra powdered sugar for decoration if desired.

Easter Egg Bread

This recipe is a favorite in my husband's family.  My MIL brought the recipe out and is making it for us while visiting this week.

(Pane di Pasqua all' Uovo)

2 pkgs. active dry yeast
1/2 cup warm water
1 cup all purpose flour
2/3 cup water
3/4 cup butter or margerine
1 Tbsp. grated lemon peel
1 1/2 Tbsp. lemon juice
3/4 cup sugar
1 tsp salt
2 eggs, well beaten
3 1/4 to 4 1/4 cups flour
6 colored eggs (uncooked)
1/4 to 1/2 cup maraschino cherries (optional)

1.  Soften yeast in the warm water in a bowl.  Mix in the 1 cup flour, then the 1/3 cup water.  Beat until smooth.  Cover; let rise in warm place until doubled (about 1 hour).
2.  Cream butter with lemon peel and juice (and cherries if desired) .  Mix in sugar and salt.  Add beaten eggs in halves, beating thoroughly after each addition.
3.  Add yeast mixture and beat until blended.  Add about half of the remaining flour and beat thoroughly.  Beat in enough flour to make a soft dough.
4.  Knead on floured surface until smooth.  Put into a greased deep bowl; turn dough to bring greased surface to top, Cover; let rise in warm place until doubled.
5.  Punch down dough; divide into thirds.  Cover; let rest about 10 minutes.
6.  With hands, roll and stretch each piece into a roll about 26 inches long and 3/4 inch thick.  Loosely braid rolls together.  On a lightly greased baking sheet or jelly-roll pan shape into a ring; pressing ends togehter.  At even intervals, gently spread dough apart and tuck in a colored egg.  Cover; let rise again until doubled.
7.  Bake at 375 Farenheit about 30 minutes.  During baking check bread for borwing, and when sufficiently browned, cover loosely with foil.  
8.  Transfer to wire rack.  If desired, spread a confectioners' sugar icing over top of warm bread.

Makes one large wreath

From 1001 Great Recipes from Around the World (apparently out of print)

seven quick takes, volue 090313

things that make me happy edition

1.  Euchre, in its many variants.  Especially 5-handed.
2.  Sour Cream Pound Cake * 
3.  Scrabble on Facebook--except, of course, when I've got a fistful of one point tiles.
4.  Re-reading a good book.  By my definition, it's not a really good book unless it's better the second time.  And the dozenth.
5.  Lolcats
6.  Artwork on my walls and mantle.  I'm thankful every day for those with the call, skill, and patience to add beauty to our lives.  My father, Ando Hiroshige, He Qi, Vincent Van Gogh, Ruth Lampi and others.
7.  Dvorak's Sixth Symphony

*from All-American Comfort Food

1 1/4 cups butter, softened
3 cups sugar
6 eggs.
3 cups flour
1/4 tsp. baking soda
1 8 oz. carton sour cream
1 tsp. vanilla extract
1-2 tsp. other extract**

Grease and flour 10 in. bundt pan.  Cream butter and sugar.  Add eggs one by one, beating well.  Combine dry ingredients.  Add to wet alternately with sour cream.  Add vanilla.  Pour into pan.  Bake at 325 for 90 minutes.

**  for whatever flavor you want to make it.  The cookbook suggests almond, but I don't like almond.  I've succesfully used this cake as a base for coconut, pineapple, and rum pound cakes.  

If you want to be really decadent, glaze it:  1 cup sugar, 1/2 cup water, and 1-2 tsp flavored extract.  Boil 1-2 minutes.  Loosen cake from pan and pour over.  Remove cake when glaze is soaked in.  

7 quick takes is hosted by Conversion Diary.  Like you didn't know that yet.

Recipes for Chinese New Year

Happy Year of the Ox!

We had friends over for Chinese New Year Dinner.  

Appetizers:

Spring rolls with dipping sauce  (Private Selection Lemongrass with Chicken)

San Choy Bau (Lettuce Wraps)

1/4 cup oyster sauce
2 tsp. soy sauce
1/4 cup cooking sherry
1 tsp. sugar
1 1/2 Tbsp. vegetable oil
1/4 tsp. sesame oil
3 cloves garlic
1 Tbsp. grated fresh ginger
6 spring onions, diced
1 lb. diced / minced pork
3 1/2 oz bamboo shoots, diced
3 1/2 oz water chestnuts, diced
1 Tbsp pine nuts, toasted
lettuce leaves, trimmed

1.  Combine oyster sauce, soy sauce, sugar and sherry and set aside
2.  Heat oil in wok on high.  Stir fry the ginger, garlic and half of the onion for one minute.  Add pork and cook until browned.
3.  Add bamboo shoots, water chestnuts and remaining onion.  Toss.  Add reserved sauce and toss.  Cook for 3-4 minutes until sauce thickens.  Stir in pine nuts.
4.  Wrap in lettuce leaves.  Drizzle with additional oyster sauce if desired.
Notes:  The recipe only calls for 3 1/2 oz. bamboo and water chestnuts, but I generally dice and use all of 5 oz. can, rather than have leftovers.  It works fine.

From The Essential Wok Cookbook

Main Course:

Yangzhou Fried Rice (Sara's adjusted version)

3-4 cups cooked rice

3 eggs, beaten

1 Tbsp. soy sauce
1 Tbsp. rice wine
1 tsp. sugar
1/2 Tbsp. oyster sauce
1 tsp. sesame oil
pinch white pepper
2 tsp. minced fresh ginger
2 tsp. minced garlic
1 cup Chinese Barbecued Pork, diced
3 green onions, diced

1.  Semi-cook eggs, set aside
2.  Combine soy sauce, rice wine, sugar, oyster sauce, oil and white pepper into bowl and set aside

3.  In 2 Tbsp. peanut oil, cook ginger and garlic for about 1 minute.  Add pork.  Cook one additional minute.  Add rice.  Cook, stirring well, 2 minutes, breaking up any chunks.  Add sauce. 
4.  Reduce heat to low.  Add scrambled egg and green onion.

Note:  The original recipe calls for frying, dicing and adding shrimp.  I don't, because I don't like them.  From The Chinese Kitchen

Sesame Chicken

3/4 cup sugar
1/4 cup, plus 2 tsp. soy sauce, divided
2 1/2 Tbsp. white vinegar

6 tsp. rice wine
1 cup chicken broth
1 1/2 lbs. boneless, skinless chicken breast, diced
2 egg whites
1/4 cup corn starch
1/2 cup vegetable oil
1 tsp. minced garlic
3-6 dried hot red pepper pods
1/4 cup sesame seeds
diced green onion, for garnish

1.  Set diced chicken marinating with 2 tsp. soy sauce and 2 tsp. rice wine.  Marinate at least 30 minutes
2.  Combine sugar, 1/4 cup soy sauce, vinegar, 4 tsp. rice wine and chicken broth.  Whisk and set aside.

3.  Add egg whites to chicken.  Mix well.  Add corn starch.  Toss thoroughly.  
4.  Cook chicken in vegetable oil on high heat until golden.  Remove and place on paper towels to drain, if desired.
5.  Add garlic and pepper pods.  Saute until pods turn black, about 1 minute.  Add sauce mixture, and cook until sauce thickens.  Add chicken.  Toss with sesame seeds.
6.  Serve over white rice, topped with green onion.
From Colorado Collage

Fresh Steamed Broccoli 
Chinese Tea and White Wine

Dessert

um . . . Peach-Blackberry Pie, with whipped cream.  Okay, I know it's not very Chinese.  But it was good!  Maybe I'll post that recipe some other time.  Happy Eating!

as long as we're doing recipes

here's one that we often make up in large batches around the holiday for gifts.  

Honey Butter

1 1/2 cups real butter
1 cup margerine (Imperial)
1/2 cup honey
1/2 cup brown sugar, firmly packed (plus a smidge)
4 tsp cinnamon
2 1/2 tsp vanilla extract

Combine all ingredients in a large bowl and beat with electric mixer until smooth.   Yield:  3 1/2 to 4 cups, whipped.

Or, if you have some industrial sized bowls and mixers, the recipe in the proportions that I was originally given it:

6 lbs. butter
4 lbs. margerine
3 lbs. honey
2 lbs. brown sugar
2/3 cup cinnamon
2 ounces (4 Tbsp.) vanilla

so I haven't tried making this yet--

but I don't want to lose the recipe, and it looks so good that I don't know how it could go wrong.  

Courtesy of The Anchoress:

Brandy Alexander Pie

1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/2 tspn salt
3 eggs, separated
1/4 cup cognac. Don’t be cheap, use the good stuff.
1/4 cup creme de cacao
2 cups heavy cream
1 tspn sugar
1/2 tspn vanilla
1 9″ graham cracker crust
chocolate curls for garnish

Sprinkle gelatin over the cold water in a saucepan. Add 1/3 c of the sugar, the salt and the egg yolks. Stir to blend.

Heat over low flame while stirring until the gelatin dissolves and the mixture thickens. DO NOT BOIL.

Remove from heat and stir in the cognac and creme de cacao. Chill until mixture starts to set slightly.

Beat egg whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture

Use 1 cup cream to make whipped cream and fold into the mixture.

Turn it all into the crust and chill for several hours or overnight.

Before serving, whip second cup of cream with tspn of sugar and 1/2 tspn vanilla and use to garnish pie, then sprinkle with chocolate curls.