Cinnamon Rolls!

During my last visit to Mass, Mom Cox taught me how to make cinnamon rolls.  My first and only attempt to make them from scratch prior to these lessons had resulted in something more akin to Chinese fighting stars than a sweet breakfast treat.  Twice while I was there she showed me how to make them, each time listing off about a dozen different variations she sometimes uses.  How could I help getting a little confused?

Well, a few weeks ago, I decided to try my hand at her recipe.  It was a Sunday evening, I had plenty of time.  I tossed the ingredients in the bread machine and worked on cleaning up while the machine kneaded the dough.  Desiring the lightest, fluffiest rolls possible, I elected not to add any extra flour like the recipe suggests.  Mistake number 1.

Once the dough had time to rise, I turned it out onto the counter and began rolling the dough out, all the while chatting with Matt about who knows what.  I mixed up the filling and spread it on the dough.  Next, I went to roll up the dough and discovered I had rolled it out so flat, it was practically transparent in some places.  Guess I was too engrossed in conversation to notice.  Mistake number 2.

Chris came to the rescue with some interesting ideas on how to cut the dough into individual rolls.  I think the pizza cutter did the least damage to the shape of the extremely delicate dough.

More like cinnamon globs than rolls.  :(

The recipe says to line the pan with parchment paper.  Well, when you discover you have no parchment paper on a Sunday evening, you use the next best thing: wax paper!  Mistake number 3.  The rolls had been baking only two minutes when I noticed a burning smell and opened the oven to check on the rolls, only to release a cloud of smoke into the air, caused by melting wax on a very hot oven.  Just open some windows and let in some fresh air...

They don't look too bad...

Once smothered in icing, the rolls don't look half bad.  You can't see how misshapen they are underneath that layer of sugar.

Growing fed up with the slow and messy process of slicing off individual rolls, 

Chris decided to make half the dough into one giant cinnamon roll.  

To my utter surprise and great satisfaction, the cinnamon rolls turned out to taste delicious.  So either I'm really good at saving a lost cause or Mom's recipe is idiot-proof.  I'm betting on the latter!

Blonde Brownies

Um, why didn't I put these on here sooner?  These are affectionately known as "Blondies" in our family.

10 2/3 tablespoons margerine

1 box (2 cups) brown sugar

2 eggs, slightly beaten

2 teaspoons vanilla

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

chocolate chips

Melt margarine in large saucepan.  Add sugar and blend.  Add eggs and vanilla and stir well.  Stir dry ingredients together.  Add 1/3 dry ingredients at a time til completely mixed into sugar mixture.  Pour into greased 13 x 9 inch pan.  Sprinkle with chocolate chips.  Bake for 30 minutes at 350.  Turn oven off and leave in oven for 5 more minutes.  Just you wait til you taste these!

Molasses Cookies

I'm getting to the point where I don't bother to keep these as a Christmastime cookie.  They are so dang good, I could eat them any time of year!

14 tablespoons butter

2 cups sugar, divided

1/3 cup molasses

2 1/2 cups all purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg, lightly beaten

Preheat the oven to 350.  Cover a baking sheet with aluminum foil.  In a medium saucepan, melt the butter on medium heat.  Remove from heat and stir in 1 cup of sugar and molasses.  Cool for a little while.  Seriously, go watch a tv show or read a chapter of your current book.  

Meanwhile, mix the flour, ginger, cinnamon, baking soda and salt in a medium bowl.  (Ok, now take your break.)  Beat the egg into the butter mixture in the saucepan, then gradually add the flour mixture and stir until well combined (dough will be soft).  If you didn't wait long enough, the dough will still be sticky and soft, so go wait some more.  

Pour the remaining sugar into a small bowl.  Shape the dough into 1 inch balls, then roll each ball in the sugar.  Place the balls on the cookie sheet, leaving 1 inch between.  Bake for 10 to 12 minutes or til they are flattened.  Makes 5 dozen scrumptiously delicious treats!

Corn Chowda? What do you think I am, a Yankee??

This recipe comes from one of two cookbooks that "Santa" brought me and Adam for Christmas 2006.  I guess Santa was watching when I found them in the store and showed them to Adam, telling him how cute they were...  Adam asked me to make this one especially.  I must admit, its pretty good.  (Though I haven't compared it with any recipes from my new Yankee cookbook yet.)

2 cans (14.5 oz each) chicken broth

1 bag (16 oz) frozen corn kernels

3 small potatoes, peeled and cut into 1/2 inch pieces

1 red bell pepper, diced

1 medium onion, diced

1 rib celery, sliced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/2 cup heavy cream

8 slices bacon, crisp-cooked and crumbled

Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker.  Cover; cook on LOW 7 to 8 hours.  Partially  mash soup mixture with potato masher to thicken.  Stir in cream; cook on HIGH, uncovered, until hot.  Adjust seasonings, if desired.  Garnish with bacon.

Valentine's Day Pesto

Ok, it's only Valentine's Day pesto because the first time I ever made it was for Valentine's Day of 2007, the only V-Day Adam and I have gotten to spend together since we got married!  I had never had pesto before and was a little wary, but it turned out to be delicious!

3 cups uncooked bowtie pasta

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 oz) cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

Cook pasta according to package directions.  Drain.  Meanwhile, heat butter in skillet.  Add chicken and cook until browned, stirring often.  Add soup, pesto sauce, and milk.  Bring to a boil.  Cook over medium heat 5 minutes or until done.  Stir in drained pasta and heat through.