Posts Tagged ‘breakfast’

No Rise Cinnamon Rolls

July 13, 2010

Skip to Cinnamon Roll Recipe

No matter what drama or problems you’re going through in life, one thing is certain.  Carbs are comforting.

More specifically -for me at least – a cinnamon roll is akin to the yellow “comfort blankey” of my early childhood.  There’s just something about the smell of cinnamon, sugar and YES butter, that warms the heart, calms the mind… and admittedly grows the love handles :-).

The only problem is that for some reason I HATE working with bread dough, roll dough… or any other kind of dough that involves yeast (don’t ask b/c I honestly don’t know).  For obvious reasons, this has somewhat limited my cinnamon roll baking frequency.  Until now.

I actually stumbled upon this recipe in a cookbook a friend loaned me recently: The Ladies Aide Society Cookbook from the Central Schwenkfelder Church (Pennsylvania).

What fascinated me about this recipe was that there was no egg and no yeast.  I was, admittedly, skeptical about how good this type of recipe would actually taste… but I must say, I was pleasantly surprised.

Ingredients:

  • 1 cup cottage cheese
  • 1 cup flour
  • 1/2 cup (1 stick) butter
  • 2-3 tablespoons white granulated sugar
  • 1 tablespoons brown sugar
  • 1-2 teaspoons cinnamon
  • 1/4 cup crushed pecans

What you’ll need to clean up afterward:

  • Mixing Bowl
  • Baking Sheet

Step One: Preheat oven to 350 degrees

Step Two: In mixing bowl cream butter and cottage cheese (helps if butter is room temperature before attempting to cream).

Step Three: Stir in flour and mix together with hands.

Step Four: Refrigerate for 2-3 hours (I leave it in overnight).

Step Five: Sprinkle dough and rolling surface with flour (on both sides of dough).  Roll dough into a rectangle… should be about 1/8 inch thick (as thin as you can make it without it falling apart).

Step Six: Sprinkle, cinnamon, sugar, brown sugar and pecans evenly across rectangle.

Step Seven: Beginning at one of the shorter ends of the rectangle, roll the dough into one log (as you would for pinwheels).

Step Eight: Cut 1/2 inch medallions and place on well buttered cookie sheet.

Step Nine: Bake for 28-30 minutes.  Remove when a light golden color.  Cool on rack before serving.

-Eat Hearty!




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Millie’s Ten-Minute Donuts

April 28, 2010

Watch out people, this is a Millie Original. In fact, the first time I actually had these little “gems” (get it “gem donuts”… eh.. EH) was on a ski trip with my parents, sister, and Grandma Millie.  It was Christmas morning and after opening stockings, Grandma starts whipping these up and informs me that she used to make them with my Mom all the time (imagine my outrage at having never before been treated to homemade donuts).

Since then, I have now trotted these out at a couple of brunch parties.  Donuts make a fantastic party: simply give everyone there own brown paper bag with a coating of their choosing (powdered sugar, cinnamon and sugar, etc.) and everyone can coat their own hot donuts.  Make sure to brew a big pot of coffee and prepare yourself for swiffering after 🙂

Ingredients:

  • Canned biscuits (one biscuit is one donut… I usually do at least 20… often 30 if we’re being honest)
  • Enough vegetable oil to float a biscuit in a stock or soup pot.
  • Cinnamon and Sugar for coating (can also use powdered sugar or make a glaze from powdered sugar and a little milk)

What you’ll have to clean up after:

  • Soup or stock pot
  • Fork or tongs (for turning)
  • Your counter, floor… maybe yourself?

Step one: Place oil in soup or stock pot and heat on medium-high heat.  Oil is ready when you place one of your donut holes (see below) in oil and it begins to bubble and fry while floating.

Step two: Remove biscuits from can and lay each out on flat surface.  Using a vanilla lid or other small circle, cut a hole in the center of each biscuit (keep the cut out piece for donut holes later 🙂 ).

Step three: When oil is ready, place prepared biscuit into hot oil and let float and fry until golden on one side (depends on heat of oil, but watch closely… can be as quick as 15-20 seconds), then flip (using tongs or fork).

Step four: When opposite side is golden remove from oil and place on paper towel to sit for a minute (if you can wait that long… I’ll often down one after 20-30 seconds).

Step five: After a minute, toss in preferred coating and serve.  These are BEST when hot. As they cool they become a little more “biscuit like”… still good, but nowhere near as good as when hot.

Repeat steps 3-5, until you’ve cooked all your donuts.  You can float as many in the oil as you can comfortable turn.  Be extremely careful when frying… it’s VERY hot.

Serve as you go along: drink a lot of coffee, have good conversations… and try not to think of the calories :-).

-Eat Hearty!

Nothing “Springier” than Fruit Salad

April 15, 2010

This last weekend on a work retreat I dusted off an old  Millie standby that I hadn’t had in years… Marinated Fruit Salad.

This really is one of the simplest dishes to make, but it’s dear to me for a couple of reasons.

  1. It reminds me of spring: this is one item you could GUARANTEE Grandma was going to make for the Easter picnic every year.  Bugs and the smell of dyed hard boiled eggs aside (we never “blew out” the egg shell in Kansas), that was really when we kicked off spring and welcomed the good weather.
  2. It reminds me of lunches with Millie: always a standby, the fruit salad came out as a part of a Saturday lunch with my sister and I.  The best part about a lunch at Grandma’s was that there was always baking afterward – tarts, pies, cakes, cookies… you name it, we baked it.  Always messy, but ALWAYS fun.

It’s funny the things that stick in your mind, but Millie’s fruit salad will forever remind me of picnics and making a mess in the kitchen… to date, two of my very favorite things :-).

Ingredients:

  • 2-3 Apples ( I prefer Granny Smith) – diced
  • 1 cup blueberries
  • 1 cup rasberries
  • Small carton strawberries – quartered
  • 3 bananas (sliced)
  • 2 cups grapes (either whole or cut in half lengthwise)
  • 1/2 cup orange juice
  • 1 tablespoon white sugar

What You’ll Clean up After:

  • 1 mixing bowl
  • 1 wooden spoon
  • measuring: cup and tablespoon

Step One: Combine all fruit into bowl.

Step Two: Add orange juice and sugar and stir, making sure all fruit get’s wet.

Step Three: Cover and refrigerate for 20 minutes, stirring every now and then to mix in the marinade.

Step Four: Serve with muffin, yogurt, or eggs for breakfast,  or as a lunch side.

-Eat Hearty

Late Night with Julia Child

April 9, 2010

Usually on nights I have work events I stagger..er…walk in the door STARVING and — if we’re honest — slightly tipsy.  Last night was no exception.  After an eventful evening at Cirque du Soliel Ovo (which was delightful, highly recommend) I was ready to eat a horse… or at least leftover tenderloin.  Wouldn’t you know, Keith had already eaten it and was quietly slumbering — imagine my outrage.

Once I ascertained all I had in the apartment were a couple of eggs, some butter (always) and Swiss cheese… clearly, I made an omelette.

Cliche as it is, I’m a fanatic fan of the classic French omelette a la Julia Child; once I got over the initial fear/hopeless mess of my first try, I fell in love with this simple (and delicious) meal/snack/late night binge.  This video is how I learned on a lunch break at work… you can do the same.

IMPORTANT TIP: DO NOT SKIMP ON THE REAL BUTTER.

Eat Hearty!

Monkey Bread…a moment of weakness

April 8, 2010

Generally speaking, my coworkers suffer on those days when I know an egg white sandwich or yogurt just isn’t going to cut it for breakfast.  On THOSE days, I decide to bake… and my co-marketing department members take on the role of “partners-in-crimes-against-the-waistline”.  It is what it is.

Today’s episode of Making the office plump is brought to you by my Mom’s RIDICULOUSLY SIMPLE monkey bread recipe.  When I make this — which is more often than I care to admit — I can literally whip it up in 40 minutes before work, start to finish.

Ingredients:

  • 2 cans of Biscuits (the cheap “four pack kind” works)
  • 1 stick of butter (I warned you)
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1 cup cinnamon sugar mix (cinnamon to your preference)

What will you have to clean afterward:

  • one bundt pan
  • one medium size mixing bowl

Preheat the oven to the heat specified on the biscuit tube

Step One: heavily grease your bundt pan with butter be sure to get all the crevices.

Step Two: Spread the walnuts evenly across the bottom of the bundt pan and sprinkle about half the brown sugar over the nuts (you love brown sugar — as  I do — you can use all and get a little more to layer in).

Step three: Using kitchen shears, cut the biscuits into uneven pieces (you should get 3-4 pieces per biscuit), roll them in cinnamon/sugar mixture and spread them evenly in the bundt pan (on top of nuts and brown sugar).  You can also layer in brown sugar to taste with the biscuits.

Step four: Melt the stick of butter and pour evenly over the biscuits (it will seep down and make it sticky and yummy).

Step Four: Put the pan in the over for 20-22 minutes.  Remove and let cool on a rack for 10 minutes before flipping onto a plate and serving.

This is really great to share as guests -or co-workers- can simply pick pieces off with a fork  (if we’re being polite) or their fingers (if we’re being realistic).

-Eat Hearty!