QUICK AND EASY CINNAMON ROLLS

Is there anything more delicious or comforting than a homemade cinnamon roll? This recipe can be made in advance and then baked when you are ready to serve them; perfect for the holidays.  I have used this recipe for many years at school; it works with 45-minute class periods and beginning bakers!  Here is the recipe:

2 cups flour (plus an additional 3-4 cups for a total of 5-6 cups)
2 packages of dry yeast (4 1/2 teaspoons)
1/2 cup sugar
1 T salt
1/2 cup softened margarine or butter
1 1/4 cups very hot tap water or warm milk (105-115 degrees)

2 eggs, beaten

Filling:
3/4 cup sugar
1 T cinnamon
Mix well and set aside
1/2 cup butter or margarine SOFTENED, not melted

Mix 2 cups flour, yeast, salt and sugar in a large bowl; blend ingredients.  Add softened butter or margarine, water or milk, and beaten eggs.  Mix well. Gradually add flour until dough forms a soft ball and pulls away from the sides of the bowl. 

Turn dough onto a lightly floured board and knead (using a fold, push, turn motion) for about 5 minutes until dough is smooth and elastic.  Cover dough with a towel and let rest for 20 minutes.

Lightly flour a cutting board or your counter and roll dough into a rectangle, about 12 x 18" and 1/4" thick. Spread softened butter or margarine on dough making sure to spread to the edges.  Sprinkle cinnamon/sugar mixture on top of butter/margarine.

Begin rolling the dough toward you.  You will want to end with the "seam side" down.  I usually need to "reshape" the roll a little making sure the entire length is about the same diameter.

I usually cut my rolls about 1 1/2" thick; this really is a matter of personal preference. I make a mark using a ruler to keep them about the same size.  Cut the rolls using a piece of thread or plain dental floss.  Using a knife will flatten the roll; the "string method" works great!

Place the rolls in a lightly greased 9" x 13" pan.  Cover lightly with plastic wrap and refrigerate 2-48 hours.  When ready to bake, remove plastic wrap and place rolls in a preheated 375 degree oven.  Bake for 25-30 minutes, be careful not to over bake.  Drizzle warm rolls with powdered sugar glaze:

1 cup powdered sugar
2 T melted margarine
1/2 t vanilla or almond flavoring
Add enough milk to reach desired consistency; you can make this as thin or thick as you like

Toss the flour, salt, sugar and yeast in a bowl; mix well

Add eggs, softened butter or margarine and water

Continue to add flour until dough forms a soft ball and pulls away from the sides of the bowl

Turn dough onto a lightly floured board and knead until smooth and elastic; about 5 minutes

Cover dough with a towel and let rest for 20 minutes

Roll dough into a rectangle about 1/4" thick or about 18" x 24".  Spread softened butter or margarine over the dough; sprinkle cinnamon sugar mixture on top.

Roll the dough toward you placing the "seam side" down.  Cut rolls about 1 1/4" thick; sometimes I mark the place with a knife.  Cut rolls using plain dental floss or string--works much better than using a knife!

Place rolls in a lightly greased or parchment lined pan.  This recipe made 16 rolls.  Even though I marked the dough for cutting my rolls are not exactly the same size.  No worries, call them artisinal or rustic and enjoy!

HOT DILL PICKLES

Say hello to the tiniest, hottest pickles you will ever meet!

These tiny hot pickles have become a tradition in my family.  While this is a labor intensive endeavor, they are a real treat, especially during the holidays and for special meals.  The key to success is picking the cucumbers in the "baby stage"--2 inches or less.  I like to make the pickles as soon as I bring them in from the garden.  No special ingredients are needed.  Here is the recipe and directions:

In addition to cucumbers you will need dill seed and red pepper flakes. Sometimes I add whole peppercorns, dill weed if I have it, and garlic. 

Sterilize the jars you plan to use.  To prepare the brine, combine 3 cups water, 2 3/4 cup vinegar and 1/4 cup salt in a saucepan.  Bring to a boil.  Place the spices in the bottom of the sterilized jars. For an 8 ounce jar, I use 1 T. pepper flakes, 1 t. dill seed, and 1 t. crushed garlic, and a few peppercorns.  The amount of spices you add is a matter of personal preference--these are SUPER hot---you can make them less spicy!

Place the cucumbers in the jar, cover with hot brine (leave 1/2 inch head space), cover with lids and rings and process in a hot water bath.  I process the smaller jars for 6 minutes and pints for 10 minutes.
Safety is critical in food preservation; please click here for additional information.

Crushed red peppers, dill seed, peppercorns and garlic

Enjoy these tiny delights!