Monday, November 22, 2010

Cinnamon Rolls - Easy

I love fresh baked cinnamon rolls. However I don't have much patience to deal with yeast. So I am thankful to my friend Cheri who made me cinnamon rolls one day that did not require yeast. Here is a recipe I adapted from If you go to their website you can see their step by step pictures. I am only posting the pictures I took of my rolls..

Read more: How to make easy Cinnamon rolls in 10 minutes |

These are what they looked like fresh out of the oven before I put the glaze on. I don't own a cookie sheet so I used two glass pans. They fit perfectly into my roaster oven. I used the wire rack from my toaster oven as a cooling rack.

 Things You'll Need:

2 cups of white flour
3 teaspoons baking power
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup of butter (softened)
2/3 cup milk

3 Tablespoons melted butter
1/4 cup of white sugar
1/4 cup of brown sugar
3 teaspoons of cinnamon
3 teaspoons of nutmeg (Optional)*

1/3 cup packed powdered sugar**
1 Tablespoon milk

1. Assemble all ingredients, big mixing bowl, measuring cup and spoon. Getting all your supplies together, makes for quick mixing. I measured out the dry ingredients first and set them aside because I only have one measuring cup.

2. DOUGH - Sift and mix all dry ingredients.

3. Add the butter to the flour mix. Mix with a fork or beaters until it is the consistency of cornmeal.

4. Add milk, the amount of milk tends to vary. Add until dough makes a soft ball, with a little dry flour mixture around the ball.

5. Roll out on a floured board, in a rectangular shape. Dough should be about 1/4" thick. Spread melted butter all over the top of the rolled dough.

6. FILLING- Mix the dry filling ingredients and spread them over the melted butter.

7. Roll the cinnamon buns,starting from the longest side, lengthwise. Roll tightly all the way up, slightly pinching the edges together.

8. Use a piece of dental floss or a sharp knife and cut the roll into 1" slices. I cut some thick and some thin. We decided that we like the thicker rolls better because they are soft in the middle.

9. Put on a greased cookie sheet, with about 1/2" between each cinnamon roll. Bake at 400 degrees for 8-10 minutes, or until slightly brown on the top.

10. After the cinnamon rolls have cooled, add a white icing to the top. Serve slightly warm and enjoy!

*Nutmeg is not in the original recipe I added it because Chris always asks for nutmeg whenever I add cinnamon and sugar to something.

** I did not have powdered sugar, but that is not a problem. I just took regular sugar and blended it in the blender.

Saturday, November 20, 2010

Apple Banana Bread

I often make this cake when I have apples and bananas that are to old to eat. 

1 cup sugar
1 egg
1 stick butter
3 ripe bananas
1 tsp. baking soda
2 cups flour
1 tsp. vanilla
2 or 3 peeled, chopped apples

Beat sugar, eggs, and butter. Slice in bananas. Mash them with a spoon or a potato masher.  Add baking soda, vanilla, and flour. Fold in chopped apples. 

Place a round piece of parchment paper on the bottom of the crockpot and rub butter around the sides. Cook on high for 1 hour and then cook on low for 1 or 2 more hours until a toothpick in the center comes out clean. 

You can also bake the cake for 60 minutes at 350 degrees in the oven instead of the crockpot. 

Tip: When the cake is cooling remove the lid. We forgot to do this so our cake was a little gooey on the top. 

Strawberry Short Cake

Well after 16 months of living in Korea without an oven we finally have one. So of course I had to make my favorite dessert.

Strawberry Topping:
4 cups of  whole frozen strawberries
2 tablespoons of sugar 
1 cup of heavy cream
1/4 cup of sugar
1 teaspoon of vanilla

Yellow Cake:
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

1. Remove the strawberries from the freezer. Place them in a bowl and add 2 Tbs of sugar. Let them defrost. As they melt use a fork to pry them apart. You can mash them up if desired.

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.

3. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

5. When the cake is cooked let it cool. 10 minutes before you are ready to serve the dessert prepare the whipped cream.

6. Place the heavy cream in a blender (A mixer is better, but I only have a blender). Add the 1/4 cup of sugar and the tsp of vanilla. 

7. Blend the mixture until it thickens. 

8. Slice the cake. Place the strawberries on top of each slice and then top them with the cream.