04 24 2014

Treasured Cookware

Comments are closed Posted by Cindy Brison MS RD LMNT

I come from a long line of great cooks. I did not get their talent for cooking in the birth process! I have to work hard to prepare some foods. Baking is my true passion. That’s why it made my day when my Mom passed down the “bread” bowl! It is old, and worn and yellow. It is glass, and I use it for everything. It is a terrific bowl to set on top of a warm oven to let bread rise. It follows me to the garden to pick produce. It makes a great salad bowl. My kids use it for popcorn. I don’t put it up on the self and look at it—I LOVE IT! And from the looks of it – it has been well loved!

My other favorite item passed down is my old metal colander. It is very large, and hard to store, but it works so well with produce from the garden. I love it.

My favorite recipe that was passed down is from my Mom. It is unusual, as it started as a recipe for the bread machine for cinnamon rolls. My mom changed it to use for a dozen dinner rolls. I changed it up by making it in my Kitchen-Aid mixer, and not the bread machine. It makes yummy cinnamon rolls for Christmas Day. It makes better dinner rolls. They are great warm for dinner, then yummy toasted the next day for a mini sandwich. As far as bread goes, a dinner roll is around 200 calories—or the same amount as two pieces of bread—so for sandwiches, it is about the same. But they are soft and tender and much better than bread. Give them a try. I think you’ll find them worth the 8 minutes in the mixer!

Old-Fashioned Cinnamon Rolls

This scrumptious recipe combines old-fashioned home-baked flavor with modern-day convenience.

1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE

DOUGH

1/3 cup milk 3/4 cup

2 tablespoons water 3 tablespoons

1 large egg 1

3 tablespoons butter or margarine, cut up 1/4 cup

1/2 teaspoon salt 3/4 teaspoon

2-1/4 cups bread flour 3-1/3 cups

2 tablespoons sugar 3 tablespoons

1-1/2 teaspoons Bread Machine Yeast 2 teaspoons

FILLING AND TOPPING:

1/3 cup coarsely chopped almonds, toasted 1/2 cup

3 tablespoons sugar 1/4 cup

1 teaspoon Spice Islands® Ground Cinnamon 1-1/4 teaspoons

1 tablespoon butter or margarine, softened 2 tablespoons

Directions

Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, stir together almonds, the 3 tablespoons [1/4 cup] sugar, and cinnamon.

For 1-Pound Recipe: Roll dough into a 12 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices. Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.

For 1 1/2-Pound Recipe: Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan.

For each recipe: Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350oF for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle Glaze over warm rolls. Serve warm. Makes 9 [12] rolls.

Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.

Nutritional Information Per Cinnamon Roll: Per Serving: Serving size: 1 roll; calories 287; total fat 10g; saturated fat 4g; cholesterol 34mg; sodium 220mg; total carbohydrate 43g; dietary fiber 2g; protein 7g.

To make with a mixer: place ingredients in mixer bowl in order listed for the 1 ½ pound loaf. Use a dough hook to mix. When all ingredients are completely mixed, turn mixer to the second speed, and mix for eight minutes. Check dough for window paning. If it panes out—then it’s ready to proof. If not, then turn the mixer back on for two more minutes and check again.

To make by hand: Place all ingredients in a large mixing bowl. Stir ingredients together with a wooden spoon until most of the ingredients stick together. Turn out of bowl onto a slightly floured surface. Mix together with hands. Start the kneading process. Pay attention to table/counter height to avoid straining your back. Use a counter or tabletop that allows you to extend your arms to knead the dough while not making you hunch over the table. When you knead, you will use only the heels of your hands. Push down on dough with your hand heels. Fold the dough in half. Turn the dough about 45 degrees and knead with your hand heels again. Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested. Use the window pane test here also.

To make dinner rolls: Prepare recipe as you would for the cinnamon rolls through the first rising. After that, divide dough into twelve individual pieces, shape into balls and place in a greased 9 x 13-inch pan, and let rise. Bake in a 350 degree oven for 20-25 minutes. You can brush the tops of the rolls with an egg wash before baking or melted butter afterwards.

Tips: Lightly dust your hands with flour to keep the dough from sticking to you. Kneading can be messy. Wear old clothes or an apron to prevent flour from getting on your good clothing. Always keep a measuring cup of flour beside your work area to prevent the dough form sticking to your counter or kneading board.

Window Pane testing: Pull off a piece of dough after the eight minutes of mixing. Place the dough between your two hands and stretch it. As you pull on the dough, it should form a sheet, or film, that is thin enough that light can pass through it. No, you won’t be able to see things through it, like you could with a real window. The dough shouldn’t tear when you do this. If it does, then place it back on the mixer. This can be used for the dough that you mix by hand also.