We forgot to food blog again…!!!!


Oops.  We keep making things and eating them before the camera comes out.  It’s been busy and so delicious around here.  We’ve been cooking and baking up a storm for the holidays.  And now we’re in to January and making some delicious healthy options to balance out last month’s pure extravagance.  Just to get you caught up–here are some lovely Christmas morning cinnamon rolls.  Used the dough from my favorite thanksgiving rolls–made half into cinnamon rolls and half in to plain crescent rolls for Christmas dinner.  Yum.

In a large glass bowl, soften one stick of butter, add 3/4 Cup sugar, 1 tsp salt and 1 Cup hot water.  Mix until sugar is dissolved and butter is melted.  Then add 1 Cup of cold water and two eggs.  Mix throughly.
In another bowl, sprinkle two packages of yeast over 1/4 C warm water, stir until dissolved then add to above ingredients.  Stir in 3 Cups flour then knead in 4-5 Cups flour until a nice dough forms [think consistency of a baby’s bottom :}]
Oil coat a glass bowl, place dough in oiled bowl, cover with wet towel for two hours or refrigerate overnight [use extra large bold] to let dough RISE UP, COME ON RISE UP. {It helps to sing some bruce springsteen…}
When dough is risen, make into rolls and place on lightly greased pan–let rise one hour.  Bake 12-15 minutes at 375 degrees F.  [190ish Celsius]
**** For cinnamon rolls–once dough has completed the first rise–roll out to about a quarter inch thick, brush with melted butter top with cinnamon, brown sugar, nuts, cranberries, whatever you can dream up, maybe even some ground cloves.  Roll into one big roll and slice. Place an inch or so apart in a pan, let rise an hour and bake.  Top with glaze–this is Paula Deen’s
4 T butter, 2 C powdered sugar, 1 tsp vanilla 3-6 tablespoons hot water.   Add water a tablespoon at a time until you reach desired consistency.



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