Grandma Simmon’s Cinnamon Rolls

Jan 21, 2013 by Gina Mueller

There is something about cinnamon rolls that makes me feel warm and fuzzy- it must be the strong association I have with cinnamon rolls and family.   My Grandma Simmons passed away when I was quite young so I dont remember much about her, but I do remember the heavenly cinnamon rolls she was always making in the kitchen.  The family would gather to watch her and the sweet smells would burst out of the house.  Mom recalls grandpa saying there wasn’t enough cinnamon on the dough until he could smell it.  So right when you think you have added enough cinnamon go ahead and add a little bit more.

I do have one rule for making these cinnamon rolls– you must make them with a house filled with family or good friends!

Sweet Roll Dough Ingredients
Adapted by Betty Crocker Cookbook

• 2 packages active dry yeast
• 1/2 cup warm water
• 1/2 lukewarm milk (scalded then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup shortening or butter, softened
• 4 1/2 to 5 cups all-purpose flour

• 2 tbs butter (softened)
• 1/4 c brown sugar
• 1/2 c raisins
• 2-3 tbs Cinnamon
• 1/4 c chopped pecans

Directions

Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn ough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn freased side up (at this point, dough can be refrigerated 3 to 4 days.)  Cover; let rise in warm place until double, about 2 hours (dough is ready if impression remains when touched.)

Roll dough into rectangle, 15×9 in; spread with butter.  Sprinkle dough with cinnamon, brown sugar, chopped pecans and raisins.  Roll up, begining at wide side.  Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 1 inch slices.  Place slightly apart in greased glass baking pan.  Let rise until double in size (approx 1 hour).  Bake 25-30 minutes.

Once the dough rises flatten and paint wwith melted butter.

Cover dough in brown sugar.

Add raisins (or dont- up to you!)

And then add lots of cinnamon- remember grandpas tip:  keep adding cinnamon until you can smell it.

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Sweet Challah Bread

Dec 4, 2012 by Gina Mueller

After my challah making disaster last year it was time to set my bread fears aside and try again.  With a fresh start I naturally turned to the internet and searched for a step by step video so I could follow the “look” of making Challah.  “How to make challah” from Howcast.com was my favorite and I followed it from beginning to end .

Looking back at my first attempt I was able to identify a few of the areas I went wrong in:

• I didnt let my yeast rise enough- this round it was overflowing out of the bowl
• My braid was two thick and the middle didn’t cook- I actually think my dough was meant for 2 loaves (embarrassing).  Tip: If the crust is getting brown two quickly make a tent for the loaf out of aluminum foil.

 Sweet Challah Bread
Adapted by Bon Appétit
Yield: 2 loaves

Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.

Beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened. Add in 2/3 cup warm water.

Add yeast mixture and beat until blended.

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Sweet and Salty Pork Chops

Aug 11, 2011 by Gina Mueller

This is one of those amazing recipes that everyone asks my mother for.  The best part, it is super easy and SUPER DELICIOUS.  If you can marinate and grill then there is no going wrong.

 

Ingredients

• 1 1/4” thick pork chop (per person)
• 1 cup soy sauce
• 1/4 cup red wine vinegar
• 1 tbsp garlic (garlic powder)
• 1 tbsp brown sugar
• Garlic Salt

Mix together 1 cup soy sauce, 1/4 cup red wine vinegar, 1 tbsp garlic (garlic powder), 1 tbsp brown sugar and garlic salt.  No particular order… like I said EASY

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