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Wednesday’s “Soup of the Week 2

Welcome to our second Wednesday’s “Soup of the Week.” Today, we will get back into an older time.
Home-made items are becoming a thing of the past as people become too busy in their lives to devote
the time our Grandmother’s did to fresh home-made foods. Many of us enjoy fresh-out-of-the-oven baked
goods. The smells that wafted from the kitchens that made your mouth water can be relived in your own
kitchen. It is much more fun to do this as a family, a couple, or friends just hanging out-more of that darn
spending time together lol.

It is very important to have things in common with the people you surround yourself with. It is the “stuff”
memories are made of. In this day and age, we even have video and cameras to catch the mayhem!
Without further ado, here is this weeks’ recipe.

Recipe of the Week:

Grandma’s Cinnamon Rolls/Sweet Rolls

5 1/2- 6 cups all-purpose flour, divided       1/2 cup sugar
1 cup milk                                              1/4 cup (1/2 stick) butter
1/3 cup butter, melted                              2 1/4 oz pkgs quick rising active dry yeast
1 1/2 tsp salt                                          1 cup water
2 eggs                                                   no-stick cooking spray (or butter on pans in thin layer or use Crisco®)

**glazing or filling will be discussed at end of recipe.

In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast. Mix well. NOTE: Tip for proper yeast activation-take
1 cup of warm water and empty the yeast pkgs into the warm water. Let the yeast sit until it gets to foaming. The
foaming means the yeast is activated properly and not killed. If the yeast does not activate properly, the dough
will not rise and your end product may come out like “hockey pucks.” Too much whipping may also kill the yeast.

In a small saucepan, heat milk, water, and 1/3 cup of butter until warm-butter does not need to melt entirely. Add milk mixture
to flour mixture. Add eggs. Blend at low speed of electric mixer, or by hand with a spatula, until moistened. Beat 3 minutes on
medium speed, or really fast by hand. By hand only, gradually stir in enough remaining flour to make a soft dough.
NOTE: Soft dough is dough you can knead by hand; not too dry. If it sticks to your fingers too much or looks wet, when
you attempt to knead the dough, add more flour. If it is too dry and crumbly, try adding some warm milk or warm water.
It is best to err on the wet side.

knead soft dough on a floured surface until smooth and elastic- approximately 5-8 minutes. place dough in greased bowl, turning to
grease top -take approximately 1 tablespoon of softened butter and coat the inside of the bowl. You may also use no-stick cooking
spray or Crisco®. Cover; let dough rise in a warm place until it becomes light and double in size, about 30 minutes. NOTE: Timing
varies for this process so this would be a great time to share a beverage and some conversation and prepare any
toppings and grease the pans.

Grease 2 13×9 inch baking pans with no-stick cooking spray or butter or Crisco®. After the dough has risen, punch it down and
divide it in half. On a lightly floured surface, roll or pat each half into a 12×9 inch rectangle. Brush each part with half of the melted
butter and filling over the dough. Starting with the shorter side, roll up tightly and pinch edge to seal. Cut each into 12 slices and
place in prepared baking pans. NOTE: An east solution to clean cutting the rolled filled dough-take 2 sticks or pencils, take a
piece of heavy thread, wrapping both pencils with the ends of the thread. roll excess thread around each pencil. Slide the
thread under the rolled dough and cross the thread until the dough is cut using the thread like a pair of scissors.

Cover the trays or just stick them in the oven with the oven light on; and let the dough rise until almost doubled; about 15 minutes
-again timing will vary.

Once the buns have almost doubled, remove the trays from the oven and pre-heat the oven to 375 degrees F. (I find 350 works just as
well with my oven). Bake for 20-25 minutes, or until golden. Remove from oven and drizzle glazing over hot rolls or leave them without
the glazing. Cool slightly and remove from pans.

Filling and glazing:

There are quite a few fillings and glazes you can use. Before baking your rolls/buns, you can sprinkle sugar over the tops or leave them
plain if you do not wish to use glazing after cooking. Here are a few ideas.

Glazing:

1) Plain icing glaze:
1/4 cup whole milk, 1 teaspoon Vanilla extract, 2 cups confectioners’ sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk
slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Drizzle over rolls/buns.

2) Orange glaze:
1 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon lemon juice, 1 cup fresh orange juice, 2 tablespoons finely grated orange peel
1/2 teaspoon salt, 2 tablespoons butter
Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth. Add remaining ingredients. Cook,
stirring frequently, over low heat until thick and glossy. Cool; drizzle on rolls/buns. Recipe can be doubled.

3) Lemon glaze:
2/3 cup sifted confectioners’ sugar, 2 tablespoons lemon juice, fresh, 1 teaspoon grated lemon rind
Put the sugar in a small bowl. Add lemon juice and rind. Whisk together until smooth and well blended. Drizzle over rolls/buns.

Fillings:

1) Prune/peach/apple/pineapple/or any fruit you like:
Approximately 4 cups of chopped/diced fruit, 1/2 cup granulated sugar, 1/2 cup water-more if necessary to make a spreadable paste
Cook over low heat so you do not caramelize the mixture until it becomes a paste. Cool.

2) Cinnamon nut:
1 cup packed brown sugar, 1 cup chopped walnuts or pecans, 2 teaspoon ground cinnamon, 4 tablespoons butter, softened
In a bowl, combine the brown sugar, walnuts and cinnamon.

3) Poppy seed:
1 cup ground poppy seeds, 1/2 cup granulated sugar, 1/2 cup milk, 1/3 cup raisins, 1 tsp Vanilla extract
Cook 5 minutes, stirring constantly. Cool. You can add crushed graham crackers after this mixture is cooked and cooled.

Today’s Topic: Finding inspiration and sticking to your dreams is the topic. This video sums it up. The cute animals add to everything. This was a very well done compilation by you2byou2byou2b on YouTube.

Country Patriots

Jennifer

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September 23, 2009 - Posted by | Uncategorized

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