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!

Pumpkin Roll

3 eggs

1 cup sugar

1 tsp salt

2/3 cup pumpkin

1 tsp baking soda

1 tsp cinnamon

3/4 cup all-purpose flour

1/4 cup nuts (if you must ruin it)

Frosting:

8 oz. cream cheese, softened

2 tbsp margarine, softened

1 tsp vanilla

1 cup powdered sugar, sifted

Beat eggs; add sugar.  Add pumpkin, mixing well.  Sift together dry ingredients.  Add gradually to pumpkin mixture.  Grease a jelly roll pan.  Line with wax or parchment paper and grease again.  Pour in batter and sprinkle with the dang nuts.  Bake for 15 minutes ONLY at 375 degrees.  (Don't over-bake it.  It's not pretty!)  Turn onto dishtowel that has been sprinkled with powdered sugar.  Remove wax paper.  Start lengthwise and roll in the towel.  Let it cool.  Unroll from towel and spread with filling.  Reroll and chill. 

Filling: Sift sugar into bowl.  Add other ingredients and blend with a mixer.

**Notes:  Some things I thought of while making pumpkin roll tonight.  First off, make it the night before you want to eat it so it's nice and chill.  Second, I think it will work better to sprinkle the powdered sugar onto the cake itself and then cover with a towel before flipping it over, thus allowing you to avoid the powdered sugar cloud that sometimes ensues if you flip it too fast.  Third, lengthwise means start rolling with the skinny end.  I think I roll it up wrong every Thanksgiving and then I finally get it right at Christmas.  Parchment paper will make your life a little easier, though it is expensive.  Also, if you don't have a sifter, a little strainer works great, maybe better.  Who knew?  Hey Adam, that thing's good for more than just straining the pulp out of your orange juice!

And I Don't Even Like Almonds Shortbread

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) butter, melted

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon almond extract

1/2 cup sliced almonds with skins

Preheat oven to 350.  Line a 10 inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.  Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter.  Beat in the eggs one at a time.  Sift the flour and salt onto the batter.  Add the flavoring and stir well.  Pour the batter into the skillet.  Top with the sliced almonds and the remaining 1/4 cup sugar.  Bake for 34 minutes, or until slightly brown on top.  Cool the shortbread in the skillet.  When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.  If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.