{"id":10185,"date":"2014-04-24T14:59:53","date_gmt":"2014-04-24T14:59:53","guid":{"rendered":"http:\/\/www.nutritionknowhow.org\/blog\/?p=10185"},"modified":"2014-04-24T14:59:53","modified_gmt":"2014-04-24T14:59:53","slug":"treasured-cookware","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/h\/treasured-cookware\/","title":{"rendered":"Treasured Cookware"},"content":{"rendered":"

 <\/p>\n

I come from a long line of great cooks.\u00a0 I did not get their talent for cooking in the birth process!\u00a0 I have to work hard to prepare some foods.\u00a0 Baking is my true passion.\u00a0 That\u2019s why it made my day when my Mom passed down the \u201cbread\u201d bowl!\u00a0 It is old, and worn and yellow.\u00a0 It is glass, and I use it for everything.\u00a0 It is a terrific bowl to set on top of a warm oven to let bread rise.\u00a0 It follows me to the garden to pick produce.\u00a0 It makes a great salad bowl.\u00a0 My kids use it for popcorn.\u00a0 I don\u2019t put it up on the self and look at it\u2014I LOVE IT!\u00a0 And from the looks of it – it has\u00a0 been well loved!<\/p>\n

My other favorite item passed down is my old metal colander.\u00a0 It is very large, and hard to store, but it works so well with produce from the garden.\u00a0 I love it.<\/p>\n

\"colander\"<\/a><\/p>\n

My favorite recipe that was passed down is from my Mom.\u00a0 It is unusual, as it started as a recipe for the bread machine for cinnamon rolls.\u00a0 My mom changed it to use for a dozen dinner rolls.\u00a0 I changed it up by making it in my Kitchen-Aid mixer, and not the bread machine.\u00a0 It makes yummy cinnamon rolls for Christmas Day.\u00a0 It makes better dinner rolls.\u00a0 They are great warm for dinner, then yummy toasted the next day for a mini sandwich.\u00a0 As far as bread goes, a dinner roll is around 200 calories\u2014or the same amount as two pieces of bread\u2014so for sandwiches, it is about the same.\u00a0 But they are soft and tender and much better than bread.\u00a0 Give them a try.\u00a0 I think you\u2019ll find them worth the 8 minutes in the mixer!<\/p>\n

Old-Fashioned Cinnamon Rolls\u00a0<\/strong><\/em><\/span><\/p>\n

This scrumptious recipe combines old-fashioned home-baked flavor with modern-day convenience.<\/p>\n

1-POUND RECIPE INGREDIENTS\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/2-POUND RECIPE<\/p>\n

DOUGH<\/p>\n

1\/3 cup milk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a03\/4 cup<\/p>\n

2 tablespoons water\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 tablespoons<\/p>\n

1 large egg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1<\/p>\n

3 tablespoons butter or margarine, cut up\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 cup<\/p>\n

1\/2 teaspoon salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\/4 teaspoon<\/p>\n

2-1\/4 cups bread flour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3-1\/3 cups<\/p>\n

2 tablespoons sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 tablespoons<\/p>\n

1-1\/2 teaspoons Bread Machine Yeast\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 teaspoons<\/p>\n

 <\/p>\n

FILLING AND TOPPING:<\/p>\n

1\/3 cup coarsely chopped almonds, toasted\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 cup<\/p>\n

3 tablespoons sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 cup<\/p>\n

1 teaspoon Spice Islands\u00ae Ground Cinnamon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/4 teaspoons<\/p>\n

1 tablespoon butter or margarine, softened\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a02 tablespoons<\/p>\n

Directions<\/p>\n

Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough\/manual cycle.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

To make with a mixer<\/strong>: place ingredients in mixer bowl in order listed for the 1 \u00bd 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\u2014then it\u2019s ready to proof. If not, then turn the mixer back on for two more minutes and check again.<\/p>\n

To make by hand<\/strong>: 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.<\/p>\n

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.<\/p>\n

Tips:\u00a0 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.<\/p>\n

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.<\/p>\n

Copyright \u00a9 2009 – ACH Food Companies, Inc. All rights reserved.<\/p>\n

<\/p>\n

\"\"<\/a><\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

  I come from a long line of great cooks.\u00a0 I did not get their talent for cooking in the birth process!\u00a0 I have to work hard to prepare some foods.\u00a0 Baking is my true passion.\u00a0 That\u2019s why it made my day when my Mom passed down the \u201cbread\u201d bowl!\u00a0 It is old, and worn and yellow.\u00a0 It is glass, Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":10188,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[790,551],"tags":[],"class_list":["post-10185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i","category-h","cat-790-id","cat-551-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2014\/04\/yellow-bowl.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10185"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=10185"}],"version-history":[{"count":12,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10185\/revisions"}],"predecessor-version":[{"id":10213,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/10185\/revisions\/10213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/10188"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=10185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=10185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=10185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}