Monday, December 20, 2010

Clone of a Cinnabon (Bread Machine)

Yes, isn't it great when you can use your bread machine!  My back went out last week (it happens to the best of us) and I needed to find a way to get multiple gifts from the kitchen out the door.  These cinnamon rolls are a great way to bake for many, as each batch makes 15-18 rolls.  Who wouldn't love to receive these beauties? 

So far, I've made 6 batches and the recipe has been sucessful each time.  To help my back out, now I roll them out on my glass top stove which actually works out great!   Amy over at New Nostalgia inspired me to make this wonderful recipe (go have a peak at her gorgeous kitchen).


1 cup warm milk (110 degrees F/45 degrees C) (warm in microwave 45 sec)
2 eggs, room temperature (put them in glass of warm water 30 sec to bring to temp)
1/3 cup margarine, melted (I used unsalted butter)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar (I used Stevia in the Raw)
2 1/2 teaspoons bread machine yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon (I used Saigon Cinnamon)
1/3 cup butter, softened

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Printable Recipe


from the book "Tell Me About Christmas"
by Mary Alice Jones
illustrated by Marjorie Cooper
1958 Rand McNally & Company

Monday, December 13, 2010

Simpler Times

*Sigh* It's been so busy lately.  I think this is what's called the "Christmas Rush".  This week I'll be baking lots and will have ooodles of delicious recipes to share soon.  For now,  let's curl up by the fire and relax.  Ahh, simpler times indeed.


from the book "Tell Me About Christmas"
by Mary Alice Jones
Illustrated by Marjorie Cooper
1958, Rand McNally & Company

This book was my Mum's :)

Friday, December 10, 2010

Thai Chicken Soup

My husband and I loved this Thai Chicken Soup from Food Network Magazine.  I couldn't wait to make it as it was so different from usual comfort food, yet very hearty.  This cconut-curry soup is packed full of flavours.  It wasn't so spicey that you were breaking out in a sweat, which is the way I like it, but my husband prefers to have his mouth on fire with Thai food.  Our kids found it a bit spicey for their tastes, but they still ate it.

from Food Network Magazine, Nov 2010

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Printable Recipe
Happily submitted to Family Friendly Fridays at Mommie Cooks!

from "The How and Why Wonder Book of Our Earth"
by Felix Sutton
Illustrated by John Hull
1972 Grosset & Dunlap, Inc.

I bought this lovely book at an auction.

Tuesday, December 7, 2010

Fruit Salad with Plum, Madarin, Kiwi & Banana

Tired of the cold grey weather already?  Christmas sweets and comforts foods got you down?  Then make fruit salad!  This is so simple and quick to make.  Refresh yourself with a juicy salad that will brighten your day!

by Mum In Bloom

2 bananas
3 plums
3 kiwis
3 madarin oranges
lemon juice
sugar (or Truvia which is what I prefer)

Slice all the fruit into bite sized pieces, add a couple teaspoons of lemon (or lime or orange) juice, add sugar to taste and stir all together.

Yes, it's just that easy.

Printable Recipe

Happily submitted to Tastey Tuesdays over at A Beautiful Mess.

from the book "The Rainbow Dictionary"
by Wendell W. Wright, PH.D.
Asssited by Helene Laird
Illustrations by Joseph Low
1959 The World Publishing Company

I purchased this beautiful book at an auction for pennies!

Thursday, December 2, 2010

HP ePrint "Happy Baby" Commercial Spot

Who doesn't love this gorgeous commercial ;o) I just had to share it.

Wednesday, December 1, 2010

Turkey Dumpling Stew

Wouldn't it be nice to have this on a freezing-cold weeknight?  Is it possible to make something like this after work?  Sure it is!  With a little planning and preparation, you could enjoy this fresh stew after a long day of work.

For the broth, prepare it in the slow cooker overnight or in the morning.  Have your veggies chopped and ready to go for when you get home in the evening. If you have all your vegetables chopped and broth ready, this stew can be put together in 30 minutes start to finish.  When you get home, simply heat-up the broth, throw the veggies in, prepare your dumplings, then throw them in and cook for 20 minutes.  Voila!  Your family will be in awe of your meal.
Leftover dumpling dough.
I baked this at 350 degrees for 15 minutes and had lovely biscuits to enjoy!

Now, let me tell you how wonderful this stew tastes!  The dumplings were fluffy and packed full of fresh chopped herbs.  The stew itself was a little bland but the dumplings really added a blast of flavour. 

The dumplings after they were done cooking on top of the stew.

I've never made dumplings before and was very nevous to try.  I was delighted with how they turned out.  I think the key was not to handle the dough too much, have lots of flour on the parchment paper, and ensure the butter and buttermilk were very cold.

from Food Network Magazine, November 2010

For the Broth~
1 leftover roasted turkey carcass
1 onion, quartered (I used yellow onion, skin on which makes a clear broth)
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
3 carrots quartered crosswise (I didn't have any so skipped this)
1 bay leaf
3 sprigs parsley
3 sprigs thyme (I just threw in some dried thyme)

Pull the turkey carcass apart into smaller pieces; set the meat aside.  Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts.  (I used my slow cooker.)  Add the onion, celery, carrots and the bay leaf.  Tie the parsley and the thyme together with twine and add to the put, then cover and bring to a simmer over medium heat. (I put mine on in the slow cooker in the morning and it was done when I got home.)  Uncover, reduce the heat to medium low and cook 3 to 4 hours. 

Remove the bones and vegetable with a skimmer and discard, then strain the stock through a fine-mesh strainer.  Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups of stock).  (I didn't do this last step.)

For the Dumplings~
3 cups all-purpose flour, plus more for dusting
3/4 cup minces mixed fresh herbs and celery leaves (I used parsley, rosemary, basil)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Freshly ground pepper
6 Tbsp. cold unsalted butter, cut into small pieces
1-1/2 cups cold buttermilk

Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp. pepper.  Cut in the butter with a pastry blender until sandy.  Stir in the buttermilk.  Turn out onto a floured piece of parchment paper.  Pat into 3/4-inch thick rectangle.  Cut the dough into rough 2-inch squares with a large knife.

For the Stew~
4 Tbsp. unsalted butter
4 shallots, minced (I used 1 white onion, finely chopped)
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced
1 pound green beans, trimmed and cut into 1-inch pieces
3 to 4 cups shredded turkey meat
6 carrots thinly sliced
Juice of 1/2 lemon
Chopped fresh chves, for topping

Melt the buttter in a large, wide pot over medium heat.  Add the shallots (or onion) and cook until soft, about 3 minutes.  Add the flour and cook, stirring, 30 seconds.  Gradually add the stock, stirring, and bring to a simmer.  Season with salt and pepper.  Add the sliced carrots and parsnips, cover and cook 5 minutes.

Stir in the turkey meat, lemon juice and green beans.  Add the dumplings in a single layer.  Cover and simmer until the dumplings are cooked through, about 20 minutes.  Ladle into bowls, top with chives.

Printable Copy

Happily submitted to Tastey Tuesdays over at A Beautiful Mess...(go have a look at this gorgeous blog)..


by Mary Eleanor Wilkins Freeman
1892, by Harper & Brothers


Ruth stood by with a dish and spoon, while her mother stirred the stew carefully to be sure that it was not burning on the bottom of the kettle. Her sister Serena was paring apples and playing with the cat, and her father and her uncles Caleb and Silas sat before the fire smoking, sniffing the stew, and watching solemnly. The uncles had just come in, and proposed staying to dinner.

Mrs. Whitman squinted anxiously at the stew as she stirred it. She feared that there was not enough for dinner, now there were two more to eat.

"I'm dreadful afraid there ain't enough of that stew to go round," she whispered to Ruth in the pantry.

"Oh, I guess it '11 do," said Ruth.

"Well, I dun know about it. Your father an' Caleb an' Silas are dreadful fond of parsnip stew, an' I do hate to have 'em stinted."
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