Spotted Dog: An Irish Tea Cake

     I had to go pretty far back on my family tree to find my Irish roots, but they're definitely there.  Just enough of them, I suppose, to appreciate this beautiful loaf of what I've always called Irish Soda bread, even though now I've discovered that it really isn't.

     Did you know that there are rules for making Irish Soda Bread? The Society for the Preservation of Irish Soda Bread tells us that any ingredient other than flour, baking soda, sour milk and salt make your loaf an imposter. This loaf, my friends, is definitely an imposter. A tasty one, but an imposter nonetheless.

     This loaf has a bit of added sugar, some butter, a lot of currants- ingredients that deny it the title of an authentic Irish Soda bread, but make it oh-so-delicious. The lovely loaf they do make is called Spotted Dog. I think I like that even better.

     Spotted Dog is a quick and easy loaf to put together to enjoy at breakfast or tea time. Warm out of the oven and slathered with butter? That would be the top o' my mornin' for sure! Leftovers make a great toast too.
     This recipe makes two loaves; enjoy one now and freeze one for later. Better yet, share with a friend. Just please make sure you cut a deep X  into the top of your loaf before baking. Why? To let the fairies out, of course. Who wants to suffer the wrath of toasted fairies? :)

Spotted Dog: An Irish Tea Cake
Adapted from this recipe and this recipe
Ingredients:
4 cups all purpose flour
1 tsp. salt
1 Tblsp. baking powder
1 tsp. baking soda
1/2 cup sugar
1/2 cup cold butter (1 stick) cut into small cubes
2 cups currants or raisins
1 egg, beaten
1 3/4 cups buttermilk
1 tsp. vanilla extract

Instructions:

• Preheat oven to 350F. Grease a baking sheet or cover with parchment paper.
• In large mixing bowl, sift together flour, salt, baking powder, baking soda, and sugar.
• Cut butter into dry ingredients with a fork or dough blender until mixture resembles large crumbs.
• Stir in currants or raisins.
• Whisk together the beaten egg, the buttermilk, and the vanilla extract.
• Make a well in the center of your dry ingredients.
• Pour buttermilk mixture into the well and gently mix together until the dough is evenly blended. Do not over-mix.
• Turn sticky dough out onto a generously floured surface. With floured hands, gently knead dough just enough (just flop it over a couple of times) and form into two softball sized balls of dough. Do not over-knead! It will make your bread/cake tough. You don't need your dough to be smooth and shiny- you want a nice craggy surface to make that beautiful crust!
• Place your dough balls onto your prepared baking sheet and slightly flatten them into round loaves. Leave plenty of room between your loaves for rising.
• Cut an X shape into the top of each loaf, all the way to the edges. This lets the fairies out!
• Bake for 40 minutes, or until loaves are browned and sound hollow when you tap them.
• Slice, slather with butter, and enjoy!

Fresh Blueberry Sour Cream Pound Cake

     School is out, berries are in, and my cast is off! Does picking up plump blueberries one by one between my thumb and forefinger and purposefully dropping them into my mouth count as physical therapy? Whether it does or doesn't, that's what's been going on here in my kitchen. Blueberries are gorgeous and fresh at the market right now, and hard to resist. I'm glad they're a good snacking option, because I've eaten my share along with someone else's too I'm afraid. (Hope it wasn't yours!)

     Some of my berries were lucky enough to find their way into this buttery pound cake that is currently tempting me from the confines of its cake dome. Those beautiful bursts of blue make each slice of it just as hard to resist as the berries themselves. I'm taking it to my Mom's tomorrow for Sunday dinner- hope I can wait!

Fresh Blueberry Sour Cream Pound Cake
recipe from Taste of Home

Ingredients:
6 eggs, separated (room temperature)
1 cup butter, softened (2 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
3 cups all purpose flour
8 oz. (1 cup) sour cream
1/4 teaspoon baking soda
1 1/2 cups fresh blueberries (may use frozen- do not thaw!)

Instructions:
1. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add extracts and butter flavoring.

2. Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beating well after each addition.

3. In a separate bowl with clean beaters, beat egg whites on high until stiff peaks form. Fold egg whites into batter. Toss blueberries with about a tablespoon of flour. This keeps them from sinking to the bottom of the pan as the cake cooks. Fold blueberries into batter.

4. Spoon batter into a greased and floured 10 inch tube pan. Bake at 350F for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove cake from pan to a rack to cool completely.

Easy Cherry-Almond Coffee Cake

     Okay Spring...any time now. Today we woke up to a dusting of snow that eventually changed over to a biting cold rain. Not the kind of weather that makes you think of daffodils and bunnies, is it? I was tempted to just pull the covers back up over my head and go back to sleep 'til I heard the birdies singing and felt some warm sunshine peeking through my window.

     I might have been tempted out of bed with this Cherry-Almond Coffee Cake, but unfortunately it was long gone. I made it a couple of weeks ago, and boy do I wish I had a slice now. The good thing about it is it's super quick and easy to put together, and it looks and tastes like you spent hours. Tart little bursts of cherry preserves in each bite of creamy almond filling will give you a sunny outlook even if the weather won't cooperate.

     The original recipe from Pillsbury used apricot preserves, which I'm sure would be equally delicious. I had cherry jam in my refrigerator love cherries with almond so that's what I went with. Why not make both and see which one you like best? 

Easy Cherry-Almond Coffee Cake

Very slightly adapted from this Pillsbury recipe

Ingredients:

Coffee Cake

1 pkg. (3 oz.) cream cheese, softened

1/2 cup (4 oz.) almond paste, crumbled

1 can (8 oz.) refrigerated crescent dinner rolls

1/3 cup cherry preserves

Topping

1/2 cup powdered sugar

2 teaspoons milk

1 Tablespoon sliced almonds

Directions

• Heat oven to 375F. Grease cookie sheet or line with parchment. With a mixer on low speed, beat cream cheese until smooth and creamy. Beat in crumbled almond paste until well mixed.
• Unroll dough onto cookie sheet or parchment. Press into a 13x7inch rectangle, pressing perforations to seal. 
• Spoon the cream cheese mixture lengthwise down the center 1/3 of the rectangle. Evenly spread the preserves on top of the cream cheese mixture.
• On each long side of the dough, make cuts 1 inch apart to the edge of the filling. Fold opposite strips of dough over the filling, and cross the strips in the center to resemble a braid. Seal ends.
• Bake 18-22 minutes or until golden brown. Cool completely on a cooling rack.
• Mix powdered sugar and milk until smooth. Drizzle over cooled braid and sprinkle with almonds.
• ***You can assemble this up to 2 hours ahead of time. Cover with plastic wrap and refrigerate. Uncover and bake as directed in the recipe.

Peanut Butter Granola Bars

 
     Do you know how hard it is to push the "publish" button when you've been away for a while? Whew! I didn't mean to be away for so long, but one thing led to another, life happened, and time slipped away from me.

     So I'm easing back in with these peanutty granola bars. My friend Lisa shared this recipe-from The Marathon Mom- with me. Her family goes through a batch of them every week, and I can see why! They mixed up in a jiffy (no oven needed) with ingredients I had on hand, and turned out crunchy and delicious.

     At my house, granola bars are just as good for hurried mornings as they are for hungry afternoons. These are a great alternative to the preservative laden bars you get from the grocery store that are made with ingredients you can't pronounce. Oats, wheat germ, honey, coconut oil, peanut butter and peanuts- that's it! You will need to keep them in the refrigerator though- they get gooey if they sit out.

     It's good to be back. It felt good to dust off my camera. I even enjoyed my little hamperer helper. (I don't know if Merlin was after the birds or the bars.)  And I plan to be back sooner than I was the last time. :)

You can find the recipe for these Peanut Butter Granola Bars at The Marathon Mom. 

Honey Apricot Bran Muffins

 

     These muffins? They're the bee's knees. Seriously, I can't think of a more perfect way to describe them.  Sweetened with honey, crunchy with walnuts, moist with homemade applesauce and filled with bran (just in case you didn't think they were healthful enough already) they were a breakfast delight.

   
      Some time ago I found a recipe for bran muffins that I really wanted to make, but couldn't find any bran in the local grocery store. By the time I got to town to a real grocery store that carried it (You wouldn't think that bran was so exotic, would you?) I had lost the recipe. Thankfully there was another recipe on the side of the Bob's Red Mill bag. Though it wasn't what I originally set out to make, with just a few changes it ended up being just what I wanted.

    
      So do you think it's probably a good thing that these are now in my back yard?  I have a feeling I'm going to be needing some of the fruits of these hive denizens' labors. Think they'll share? (more on these new additions later...)

Honey Apricot Bran Muffins
adapted from a recipe for Moist Molasses Bran Muffins from Bob's Red Mill
Ingredients
1 cup wheat bran
1 1/2 cups whole wheat flour
1/2 cup finely chopped dried apricots (I used a generous 1/2 cup)
1/2 cup chopped walnuts
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1/2 cup honey
3/4 cup applesauce
2 Tblsp. oil
2 eggs, beaten

Directions

• Preheat oven to 400F 
• Combine wheat bran, flour, baking soda and baking powder.
• Stir in fruit and nuts. (Make sure you coat the apricots well with the flour mixture to keep the pieces from sticking together.)
• In a small bowl, blend together applesauce, milk, honey, oil and the eggs.
• Pour wet ingredients into the dry and stir until just moistened.
• Spoon into greased muffin tins (or paper baking cups) and bake for 15-20 minutes.
• Yields 12 muffins

Cherry Almond Coconut Breakfast Loaf- Gluten Free

  

     It’s a "misty, moisty morning" and the dogwoods seem to have appeared overnight, mingling with the redbud trees to make a glorious spring pageant. After Saturday’s rain I can smell the earth just begging for the tiny little tomato plants growing in the windowsill. Spring has sprung.

     The warm weather and longer daylight hours have rekindled my enthusiasm for bringing my camera back into my kitchen, so I'm going to try to be more consistent with posting on my little blog. There are lots of things waking up around here that I can't wait to share!

   

  

     Sunday morning I woke up early, before the rest of the household stirred, and prepared these little loaves for breakfast. The original recipe for this lovely gluten-free-no-added-sugar-breakfast/snack came from Anja's Food 4 Thought. I changed it up just a bit to accommodate what I had on hand, and these loaves were the serendipitous results. As tasty as they were wholesome, they were a delightful addition to our morning. They disappeared so quickly that next time I'll be sure to double the recipe. Hmmm... Pineapple and macadamia nuts maybe?

     

Cherry Almond Coconut Breakfast Loaf

adapted from Anja's Carrot Coconut Breakfast Loaf

Ingredients

3/4 cup almond meal (I used almonds ground in my food processor.)

1 tsp. baking soda

1/2 tsp. cinnamon

2 eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/4 cup coconut oil

1/2 cup mashed banana (about 2 medium bananas)

1/2 cup dates, pitted and chopped (If your dates stick together while chopping, sprinkle with some almond meal.)

1/2 cup carrots, grated

1/4 cup desiccated coconut

1/4 cup almonds, chopped

1/2 cup cherries (sweet or sour) pitted and chopped

Directions

• Preheat oven to 375° F (180° C). Line three small loaf pans (or one standard size loaf pan) with lightly greased parchment paper.

• In a small bowl, mix together almond meal, baking soda and cinnamon.

• In another bowl, mix together eggs, extracts, coconut oil and mashed banana. ( I had trouble with my coconut oil not mixing well with the other ingredients, so I whirled the mixture around a few times in the food processor.)

• Add almond meal mixture to wet ingredients; stir.

• Gently stir in the remaining ingredients. Mix well to ensure that the chunky bits are evenly distributed.

• Pour batter into prepared loaf pan(s) and bake for 40 minutes (35 for smaller loaf pans) or until a cake tester in the center of the loaf comes out clean.

Very Berry Jam - Make Your Biscuits Smile!

     Blackberries are finally ripe for the picking in our parts, and I didn't waste time getting to my favorite little berry patch to pick some of those deep purple gems. There were a few raspberries left hanging on the canes as well- right next door to the blackberries- and they just happened to find their way into my mouth basket when I wasn't looking.  I love picking berries, especially when there are no thorns to contend with. And I love making jam. If you've never had homemade jam, you don't know what you're missing. One taste of this sweet and tart delight on your biscuit or toast will definitely spoil you- you'll never want the store bought kind again.

     I picked several quarts and headed home with berry stained fingers and my tooth set for some delicious, berry jam! Jam just makes a biscuit smile, and this jam is the easiest ever. It's really more of a method than a recipe, and you can easily adapt it to whatever (and however many) berries you have. No pectin needed- just berries, lemon juice and sugar. You can make a big batch and can it, or if you just want to make a little bit you can store it in your refrigerator for a couple of weeks- if it lasts that long!

Very Easy Very Berry Jam
Ingredients:
Berries- I used a mixture of Blackberries and Raspberries
Lemon juice- I used 1 Tablespoon for every cup of berry juice/pulp
sugar- I used 1 cup for each cup of juice/pulp.

To make the jam, I used the guidelines for making jam without pectin from the National Center for Home Food Preservation. If you're planning to can your jam, first prepare your jars.

Wash berries and place in a large saucepan. Mash berries and gently heat over low heat (do not boil) to release juice. I heated mine for about five minutes. If you don't want seeds in your jam, you can strain this mixture through a sieve or through several thicknesses of cheesecloth. I like the pulp and a few seeds in my jam so I ran mine through a Foley food mill to remove most- but not all- of the seeds. Measure the juice/pulp and put it into a large pot. (Don't try to cook more than 5-6 cups of juice/pulp in a batch.) Stir in 1 cup of sugar and 1 Tablespoon of lemon juice for each cup of juice/pulp.

Bring to a boil and boil rapidly, stirring constantly until the mixture thickens. Use one of the following methods to determine when your jam is ready.

• Boil until the mixture reaches 220F on a candy thermometer. (See this chart for altitudes other than sea level.)
• Boil until the mixture falls of the spoon in a "sheet" rather than a stream.
• Drop a spoonful of the mixture on a cold plate and put it in the freezer for a few minutes. Take it out and see whether or not it is thick enough. (The jam will thicken as it cools.) 

Remove from heat, skim off foam (if there is any) and pour jam into prepared jars. If you are canning your jam, follow instructions here. If you are not canning your jam, it will keep in your refrigerator for about two weeks.

English Muffins- Nooks and Crannies Included

 
 English muffins are one of my favorite breakfast treats. The toppings have all of those nooks and crannies to melt into, making every crunchy bite a tasty treat. They're great toasted, with butter and jam or even peanut butter and jelly.  I especially love them with an egg and cheese on top.  (Every once in a while I might even sneak a piece of crispy bacon on them.)

 I used Alton Brown's super easy recipe for these, but replaced half of the all purpose flour with freshly ground whole wheat. They were tender, tasty and full of those nooks and crannies that make English muffins delicious- I promise! Make sure to split them with a fork instead of slicing them with a knife- that makes them even better in my book.

English Muffins
recipe from Alton Brown
Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt, divided (I used 3/4 teaspoon)
1 tablespoon shortening (I used Smart Balance)
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour (I used half whole wheat) sifted after measuring
Non-stick vegetable spray
Equipment needed: electric griddle, 3 inch metal rings -If you don't have the rings especially made for English muffins, tuna cans with both top and bottom cut out work perfectly. (If you buy the tuna specifically for this, make sure that the brand you choose has a top and bottom that you can remove. Some cans have rounded bottoms.) Or you could use metal cookie cutters- how about hearts?)

Directions

• In a large bowl, combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon salt, shortening and hot water. Stir until shortening is melted and all other ingredients are dissolved. Cool until just warm.
• In another small bowl, combine the yeast and 1/8 teaspoon sugar with the warm water. Let this rest until the yeast has dissolved. Add this to the dry milk mixture and stir. 
• Add the sifted flour and beat thoroughly with a wooden spoon.
• Cover the bowl and let it rest in a warm spot for about 30 minutes.

To cook:

• Preheat the griddle to 300°F.
• Add the remaining 1/2 teaspoon of salt to the flour mixture and beat thoroughly. (I added only 1/4 tsp.) 
• Place metal rings onto the griddle and coat lightly with the vegetable oil spray. 
• Using an ice cream or cookie scoop that holds about 1/4 cup  (I used my largest Pampered Chef cookie scoop) put a scoop of batter into each ring. 
• Cover the batter filled rings with a cookie sheet that you've sprayed with non-stick spray. Cook for 5-6 minutes. 
• Carefully remove the lid and flip the rings using tongs. (I also had to use a spatula, as some of my muffins didn't entirely fill the rings.) 
• Cover again with the cookie sheet lid and cook for another 5-6 minutes or until golden brown. 
• Place on a cooling rack, remove rings and cool. Split with fork, toast and serve.
• Yields 8 muffins

I'm sending these English muffins to Full Plate Thursday at Miz Helen's Country Cottage.

Cranberry Orange Nut Bread

 

 No French Fridays this week for me. Instead, I'm sharing this recipe for Cranberry Orange Nut Bread. One of my daughters-in-law made this bread for us a couple of Thanksgivings ago. We loved it, and she was sweet enough to share her recipe.

 Full of tart cranberries and crunchy nuts, this orange flavored quick bread makes a delightful not-too-sweet afternoon pick-me-up with a hot cup of coffee or tea. Toasted and spread with a bit of cream cheese, it's also a great breakfast treat.The recipe makes two loaves, so enjoy one now and freeze one for later!

Did you know? Cranberries are also called bounce-berries, because the good ones bounce when they're ripe!

Cranberry Orange Nut Bread
recipe from Madeleine
(makes 2 loaves)
4 cups all purpose flour
1 and 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 and 1/2 cups orange juice
1/2 cup very light flavored olive oil (or canola oil)
2 cups fresh cranberries,cut in half
1 cup chopped nuts
2 tsp. orange zest

• In a large bowl, whisk together first four ingredients. 
• In a separate bowl, mix together remaining ingredients.
• Add the wet ingredients to the dry ingredients and stir until combined.
• Pour into two greased and lightly floured loaf pans. 
• Bake at 375° F for 55-60 minutes. 
• Cool pans on wire rack for 10 minutes. 
• Remove loaves from pans and continue to cool completely on a wire rack. 

This post has been added to Foodie Friday at Designs by Gollum.

Seedless Blackberry Jam

"Quickberry! Quackberry! Pick me a blackberry!"

 Can you name that book?  It's Jamberry, by Bruce Degen. I only read it hundreds of times when my boys were small. It sure came back to me yesterday when I saw the rows and rows of loaded blackberry canes stretched out in front of me, loaded with plump ripe berries.

Twelve pounds I picked. One dozen pounds of shiny purple berries. And I had a hard time stopping at that! On my way back to my car I kept seeing berries I had missed, berries that I just couldn't leave on the canes. But I did. Just so there would be some left for you. So you could make this.

I picked my berries with the idea of making jam with no added pectin, but when I got home with my gorgeous haul, I read that slightly under-ripe berries were the ones I needed. Not enough pectin in the fully ripe ones. (I guess I should have researched a little bit before hand, but that would have been too logical.)

Looking further, I found a lovely recipe that uses fully ripe berries but adds a little bit of tart apple to supply enough natural pectin. It set perfectly! Not only scrumptious for your morning toast or scones, it would also be a lovely filling for your favorite layer cake or thumbprint cookie.

Seedless Blackberry Jam (no added pectin) printable recipe here
Recipe from Fancy Pantry by Helen Witty, and found on astray recipes
yield: about 6 half pint jars

Ingredients
6 cups ripe blackberries, washed
2 1/2 cup tart apples, coarsely chopped- include skins and cores (I used small "not quite ripe" apples from our tree) The pectin is found mainly in the skin and the core of the apples.
1 cup water
3 Tablespoons fresh lemon juice (I doubled this)
5 cups sugar (approximately)

Directions

• Prepare jars and lids (per manufacturer's instructions) for canning- 6 half pints

• Put half of the blackberries in a large pot and crush with a potato masher. Add the rest of the berries and crush. Add apple pieces and water to the crushed berries.

• Cook mixture over medium heat until apples are soft, about 20 minutes. Stir often to prevent sticking. You may add another 1/2 cup of water if the mixture gets too thick.

• Once fruit is very soft, run through a food mill or press through a fine sieve, using a large spoon or spatula. Discard the skins and seeds that are left.

• Rinse out your pot. Measure the fruit pulp and put it back into the pot. You should have about 5 cups.

• Add enough lemon juice to make the mixture pleasantly tart. Heat over medium high heat, dissolving sugar.

• Increase heat and cook rapidly, stirring often. Cook until mixture reaches 220 degrees Fahrenheit, or until the mixture falls in a sheet off of your spoon. You can also try putting some of the mixture onto a cold dish to see if it is jelling.

•  Once mixture is ready, remove from heat and ladle into hot prepared jars, leaving 1/4 inch headroom at the top of each jar. Position lids and process in a boiling water bath for 10 minutes.

• Remove from boiling water bath and set aside to cool and seal.

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Nuts About Granola!

 

Do you have a favorite breakfast? Mine is granola. It's actually something I love to eat that is good for me! My favorite way to eat it is with Greek yogurt and fruit, or even with a little soy or almond milk over the top.  Unfortunately, some of my favorite granolas are pricey and sometimes overly sweet. Fortunately I've discovered that granola is really easy to make and I can customize it to suit my whims or to whatever is available in my cupboards.

Breakfast is the most important meal of the day! Studies have shown that eating a healthful breakfast on a regular basis is an effective way to keep your weight in check, and reduce your risk for developing hypertension and type-2 diabetes. Eating oats is also a proven way of reducing bad cholesterol. Do yourself a favor and make a batch of this yummy granola. Use whatever nuts you prefer, and customize it to include your favorite add-ins. It's easy and economical!

Nutty Granola

adapted from Nigella Lawson's recipe, Andy's Fairfield Granola

Ingredients:

5 cups rolled oats (not the quick kind)

3 cups raw nuts (whatever kind you prefer- I used pecans, walnuts and almonds) roughly chopped

Add ins- (up to about 1-2 cups total) Use what you like- I used:

    Coconut (I used dry unsweetened)

    Sesame seeds

    Sunflower seeds (unsalted, without hulls)

    Pumpkin seeds or pepitas (unsalted, without hulls)

    Flax seeds or flax seed meal

    Chia seeds (Who knew they were good for more than pets?)

3/4 cup date sugar (or light brown sugar)

1 Tablespoon Baking Spice Mix (recipe here) or cinnamon

1 tsp. salt

3/4 cup applesauce

1/3 cup agave nectar or brown rice syrup (can substitute honey)

1/4 cup honey

2 Tablespoons Canola or light flavored olive oil

Optional (to be added after granola completely cools)

Raisins, dried apricots, dried cranberries, dried cherries, dried blueberries or other dried fruit to taste.

Directions:

• Preheat oven to 300 degrees F. Set oven racks in the upper and lower thirds of your oven. You'll need both of them.
• In a small bowl, mix together the applesauce, agave nectar, honey and oil. (You can substitute honey for the agave nectar if you don't have any. It's still delicious!) Set aside.
• In a large bowl, combine the oats, nuts, add-ins, sugar, spices and salt.
• Pour the applesauce/honey mixture over the oat/nut mixture and stir together until all of the oat mixture is coated with the applesauce mixture.
• Divide the mixture between two large baking sheets. (jelly roll pans) Spread the mixture evenly.
• Put the pans on the oven racks and bake for about 30-35 minutes. Rotate the pans (top rack to bottom rack, etc.) every 10 minutes or so and stir the granola each time to keep it from clumping together. Stir again when you remove it from the oven. The granola should be golden brown- please don't overbake!
• Cool completely. Mix in dried fruit if desired, and store in an airtight container in the refrigerator.

The Most Awesome Cinnamon Rolls You'll Ever Eat...And Eat...And Eat

Sweet, gooey, nutty, decadent- who could ask for more in a Cinnamon Roll? I've had my eye on Pioneer Woman's Cinnamon Rolls for a while, but I was so confident I'd eat them all myself I waited to make them until I was sure I'd have a houseful of people to help me. My opportunity came this weekend, with lots of family and friends here for a wedding. (And a beautiful wedding it was!) Everyone who sampled them gave them a "thumbs up" and then came back for more.

These were possibly the best Cinnamon Rolls I've ever had, and I'd definitely make them again for any occasion. I used Pioneer Woman's recipe and added my own twist, substituting my own Baking Spice Blend for the Cinnamon. The recipe makes lots enough to keep a houseful of people happy plus some left over to freeze for those occasions when you need to show people how much you love them. And when they taste these rolls, they'll love you right back. I guarantee.

Cinnamon Rolls with Baking Spice Blend (printable recipe here)

very slightly adapted from The Pioneer Woman
(yield 50-60 rolls)
Ingredients:
Dough
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 pkg. active dry yeast (4 1/2 teaspoons)
8 cups all-purpose flour + 1 cup all purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
Filling
2-4 sticks butter, melted (let your conscience be your guide)
2 cups sugar
1/4 cup Baking Spice Blend (recipe follows) or ground Cinnamon
Maple Frosting
2 pounds confectioners (powdered) sugar
1/2 cup milk
3/4 stick melted butter
1/4 cup brewed coffee (strong)
dash of salt
2-3  teaspoons maple flavor or extract
Directions:

• In a large pan (dutch oven size), mix together milk, oil and sugar. Scald mixture- heat until just before it boils. (Do not let the mixture boil.) Take off of heat and allow to cool until lukewarm. (Not hot!)
• Sprinkle yeast on top of warm milk mixture and let set for a couple of minutes.
• Stir in 8 cups of flour and let rise in a warm draft-free location for at least an hour.
• After mixture has risen for at least an hour, stir in the remaining cup of flour, baking powder, baking soda and salt. The dough is now ready to use or refrigerate for later- overnight up to a couple of days. (If you choose to refrigerate the dough, make sure you cover it and keep it in a container large enough to hold it when it rises. A 4 qt. bowl is not big enough- trust me. Punch it down occasionally.)
•  Making the Rolls: 
• Prepare pans. I used four 9x13 pans since I knew mine weren't going anywhere. Pioneer Woman uses 7 disposable round cake pans. This makes them easier to freeze and then deliver to lucky people for special occasions. Spread a tablespoon of melted butter into each pan you are using.
• Separate the dough into two equal parts. On a generously floured surface, roll 1 part of the dough into a rectangle, approximately 10 x 30 inches. Spread with 1/2 to 1 cup of melted butter, 1 cup of sugar and about 2 Tablespoons of Baking Spice Blend or Cinnamon.
• Starting on the long side farthest away from you, tightly roll the dough toward you. Pinch the seam sealed when you finish. Cut the roll about every inch or inch and a quarter. Place in prepared pans.
• Repeat process with the other half of the dough. Cover with a tea towel and place in a warm draft-free place to rise- about 20-30 minutes.
• Bake at 375 degrees for 13-17 minutes, or until light golden brown. (Please do not overbake!)
• While rolls bake, whisk together all of the ingredients for the frosting. It should be thick but still pourable. Pour over the warm rolls. 

Variation: Sprinkle chopped pecans over the rolls before drizzling the frosting. You could also sprinkle nuts or raisins onto the dough along with the sugar, butter and spices.

To Freeze: Method 1: Make rolls and place them in pans but do not allow them to rise. Wrap tightly with foil and freeze. To bake, thaw and rise. Frost as directed. Method 2: Freeze the pans of baked, frosted Cinnamon Rolls, tightly wrapped with foil. When ready to use, warm the frozen rolls in a 250 degree oven for 15 minutes.

Baking Spice Blend
6 Tablespoons cinnamon
1 Tablespoon ground allspice
1 Tablespoon dried orange peel
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Combine all ingredients and store in an airtight container. Use in recipes in place of cinnamon or other baking spices. Recipe makes about 1/2 cup of Baking Spice Blend.

Feather Pancakes with Spiced Maple Cream Syrup

     Pancakes. We had them all the time when we were growing up. My dad, a regular pancake artist, used to make them in different shapes for us. We could ask for any shape we wanted, but I remember that our favorites were snakes, cats and cows (complete with udders). I always ate the appendages first, with homemade butter and King Syrup. 

     Unfortunately, I did not inherit my dad's ability to make pancakes. When I make pancakes, I usually have enough trouble with just the round ones. I can hardly ever get them to cook just right, so most of the time I don't even try. But this morning was cold. Maybe it was because I'd been spoiled by the ninety degree weather on Friday, but I really needed something hot for breakfast. And that something hot just had to be pancakes.

     I found this recipe in a Virginia Hospitality cookbook that I've had for years. Feather Pancakes?  How could they not be fantastic? They did live up to their name, and even I had no trouble making these up light and fluffy. I sprinkled some chopped pecans on the last few I cooked, and with the Spiced Maple Cream Syrup they tasted like Maple Pecan Cinnamon Rolls-Yum!

Feather Pancakes
Recipe from Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining
Ingredients:
1 egg, lightly beaten
1 cup milk
2 Tablespoons light flavored olive oil (or other light tasting oil)
1 cup sifted flour
1/2 tsp. salt
2 Tablespoons baking powder (Yep, 2 Tablespoons)
2 Tablespoons sugar
Directions:

• Sift together flour, salt, baking powder and sugar. Set aside.
• Whisk together the egg, milk and oil. Gradually add dry ingredients until combined. A few lumps are fine, (actually preferred.) Bake on hot griddle. (My griddle was non-stick, but I found that the pancakes were easier to turn if I brushed the surface before cooking with a thin layer of oil.) Makes about 8 five-inch pancakes.

Variation: Add a few chopped pecans to the mixture or sprinkle some on top of the finished pancakes. With the Spiced Maple Cream Syrup, they taste like Maple Pecan Cinnamon Rolls!


Spiced Maple Cream Syrup
Inspired by a recipe found in Virginia Hospitality

Ingredients:
1/2 cup sugar
1/2 cup maple syrup
4Tablespoons water
1/2 tsp. cinnamon or baking spice (recipe here)
1/4 cup evaporated milk or half and half
Directions:

• In a small saucepan heat sugar, syrup, water and spice. Over medium heat, stirring constantly, heat to boiling.  Boil 2 minutes, stirring constantly. Take off of heat and let cool for 5-10 minutes. 
• Stir in evaporated milk or half and half. Serve warm on pancakes or waffles. Keep left over syrup in the refrigerator up to one week. Reheat before serving.

   

Chai-Spiced Crumb Coffee Cake

Chai-Spiced Crumb Coffee Cake...or should it be Tea Cake? Either one, it's definitely a keeper. I came across this recipe while looking for a treat for today, since my house was wonderfully full of my family. It ended up being a perfect afternoon "pick-me-up"; the cake was moist and delicate, and the topping...oh the topping...was sweet and full of those wonderful spices that make Chai one of my favorite treats. You can find the recipe here on Tartelette. Make one soon and invite me over. I'll bring the coffee!