Thursday, July 28, 2016

Cook's Country Quick Cinnamon Rolls

Dissove 4 tsp rapid rise yeast in 1/4 cup warm milk with 1 tsp sugar
Let stand 5 min

Make Filling
Mix together-
3/4 cup light brown sugar 
1/4 cup granulated sugar
1 tbl cinnamon
1/8 tsp salt
Mix in-
2 tbl melted butter
1 tsp vanilla

Roll dough
Mix together -
2 3/4 cup ap flour
2 1/2 tsp baking powder 
3/4 tsp Salt
5 tsp sugar
Add -
yeast mixture
2tbl melted butter
1 cup warm milk 

Knead roll dough 2 minutes. 

Roll out dough into a12 x 9 rectangle
Brush with 2 tbl butter, leaving a 1/2"edge unbuttered on one of the long sides.
Sprinkle with filling (leave off the 1/2" unbuttered edge) and press the filling firmly onto the rectangle so it stays in place when rolling up.
Roll up tightly and evenly.
Pinch unbuttered edge to seal.

Cut into 8 rolls and place in oiled and parchment lined 9" round, dark cake pan.
Place rolls cut side up with seams facing in and brush with 2 tbl butter.
Cover with plastic and let rise 30 minutes.
Bake at 350 for 23 minutes.
Let cool in pan.
Run a knife around the pan and invert. Remove 
parchment. Reinvert onto a rack placed on a cookie sheet. Ice with glaze.

Mix together
3 oz cream cheese
2 tbl butter
2 tbl milk
1/8 tsp salt
1/2 tsp vanilla
Add 1 cup conf sugar

Saturday, July 09, 2016

How to season and maintain an iron skillet

A lot of the new ironware comes preseasoned, but if you buy or inherit an old piece you need to know how to season it.  Just wash it with warm, soapy water, rinse, and dry well.  I like to set it on a hot burner til really dry.  Rub it all over, inside and out with Crisco or vegetable oil.  Bake at 375 for 1 hour. 
To maintain it, always wash it out and dry it on a hot burner.  Wipe down with vegetable oil or Crisco.  If you get some terrible gunk that doesn't easily wash off, scrub the pan with Crisco and salt.