Saturday, April 25, 2009
These cinnamon rolls are delicious and easy to make.
Preparation time and cook time is about 4 hours total. This recipe makes about 12 cinnamon rolls.
1 1/4 cups of whole milk
1 package active dry yeast
1 1/4 cups plus 3 tablespoons sugar
3/4 cup plus 2 tablespoons butter, at room temperature
1 1/2 teaspoons sales
About 5 1/4 cups all purpose flour
1/4 cup cinnamon
1. In a 2 quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm water. Let stand about 5 minutes.
2. With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, about 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as needed to prevent sticking. Return dough to bowl.
3. Cover bowl airtight and let dough rise at room temperature until doubled, 1 to 1 1/2 hours.
4. Scrape dough onto floured board and press gently, to expel air. Divide in half. Roll each half into a 10 by 16 rectangle. Spread 6 tablespoons of butter over each rectangle. In a small bowl, mix 1 1/4 cups sugar with 1/4 cup cinnamon. Sprinkle half the mixture over each rectangle.
5. Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into six equal pieces. Place, cut side down and slightly apart, in two 7 by 11 inch baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, about 1 to 1 1/2 hours.
6. Bake in a 350 oven until rolls are browned, 30 to 35 minutes. Cool in pan about 10 minutes. While cooling mix 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water. Then drizzle over with icing.
Serve warm from the pan.
*You can also make these the night before and place in the refrigerator. Make sure to cover them tightly though. Let them sit out for about 15 minutes before you place them in the oven.
Friday, April 24, 2009
This is a very easy meal to prepare and economical. It takes about 12 to 15 minutes to make. You could also add shrimp to this recipe...very tasty!
1 (8-ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan, divided
1 tablespoon milk
1 3/4 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped chives
Cook linguine according to package directions. Drain and keep warm.
In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguine. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm. One of Alexandria's favorite meals.
Welcome to my cooking blog. I will be posting new and old recipes often. I absolutely love to cook and bake. I love the challenge of a recipe. I am currently teaching a culinary arts class at our school and have thoroughly enjoyed working with high school students. It has been quite rewarding to watch how far some of these kids have come in 7 months...from not being able to boil water to being able to follow a recipe from start to finish. I will be posting some of their creations as well. Thanks for stopping by...
Posted by Pierce Household at 5:12 PM