Thursday, March 30, 2017
Mix together and set aside till bubbly (about 10 minutes)
½ cup warm water
2 Tablespoons powdered instant yeast
1 cup melted butter – Marge uses1 sq unsalted butter and 1 sq margarine which she says makes the best rolls, and she melts the butter/marg. in the microwave and lets it cool slightly.
In very large mixing bowl, mix till sugar and salt are dissolved:
2 cups water
¾ cup sugar
2 teaspoons salt
4 eggs (slightly beaten)
Stir in cooled melted butter and yeast.
7 ½ cups flour (exactly)
Mix with large spoon for about 3 1/2 minutes (till gluten starts – that stretchy look). The dough will be very sticky.
Cover with tight lid and refrigerate. If you are in a hurry and want them that day, refrigerate at least 2 or 3 hours. Dough can be refrigerated 3 days. Refrigerating helps the dough to be very easy to work with and roll out but it is still very light.
To roll out, cut dough in half and put on floured surface. (Marge uses a pastry cloth and floured hands and rolling pin).
Roll about ½” thick and about 13” long and 9” wide. Spread with melted salted BUTTER – not margarine, sugar (like you’d sprinkle on cereal) and cinnamon (quite heavy). Roll up to be a jelly roll and even out ends to be the same width. Pat and pinch where necessary. Each long “jelly roll” yields 12 rolls. I cut them with a pizza cutter about 2 – 2 ¼”.
Place 12 rolls on each baking pan. Let rise till double. This varies in a warm kitchen but can be roughly 1 hour. I cover them with a towel and put them on the top of my stove and then preheat the oven so it is a cozy warm place for them to rise evenly. Don’t let them “over-rise” but they will look light and fluffy when ready.
Bake at 375 for 10 – 15 minutes – depending on your oven. I bake them on convection and bake for about 10-12 minutes.
Remove from oven and let sit for about 15 minutes before frosting.
About 1 – 1 ½ lb powdered sugar
¾ cube soft butter (not melted)
1 teaspoon vanilla
about 7 Tablespoons evaporated milk (cream or ½ and ½ or milk won’t work)!!!
Stir till smooth and creamy.
Add additional evaporated milk if needed till it spreads like soft butter.
Sunday, March 19, 2017
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
11/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cups canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1to 2 bananas)
2 tsp. pure vanilla extract
1. Preheat oven to 350 degrees F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender,, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla, blend on low just to mix.
4. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Note: you can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt four too.