An introduction…

February 2nd, 2005 § 7 comments § permalink

Where do I start? Baking is just as much a part of my life as music. I usually am playing good music while baking. I think I first tried my hand at baking when I was in my teens. I had been thinking about creating a separate blog devoted to baking for a while but I could not imagine having two blogs. Not sure how often I will post over here as I do not bake every week. I can guarantee you lots of good photos and a fotoblog along the way. This clever photo was taken during the recent Christmas holiday baking season. I went through a lot of butter. I will tell you more about that real soon. Creating this blog was much easier than my first one. I dedicate this blog to my dad who passed 5 years ago on this day.

Cinnamony Goodness…

January 2nd, 2005 § 10 comments § permalink

My first batch of cinnamon rolls!

Recipe borrowed lovingly from an awesome individual.

Cinnamon Rolls

4 1/2 – 5 C (unbleached/organic, if doable) flour
4 t active dry yeast (2 packages)
3/4 C milk
1/2 C water
1/2 C vegetable shortening (part butter — also, I use Spectrum’s non-hydrogenated shortening — it works very well)
1/2 C sugar (or rapadura, or ecocrystals, or turbinado)
1 t salt
2 eggs, room temperature

Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F).
Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer.

Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until nice an’ smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes.

Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with butter, sprinkle it with a cinnamon/sugar mixture, add raisins (sometimes), and roll it up. Then I cut off the ends and cut the rest into 1″ wide slices. They usually fit nicely into 2 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled.

Bake at 350 for 10-12 minutes. You can ice these with powdered sugar icing (I usually do) after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm outta the oven. Cool them on a rack. When they’re cool, you can wrap them in foil, and freeze. Just warm them in a 250 oven for about 45 minutes and oooh boy, it’s like you just made ‘em.
Enjoy them — the recipe is from a cookbook called Homemade Bread, published by the Farm Journal people in 1969.

Powdered Sugar Glaze

1 cup of powdered sugar
1 tbl of milk
1 tsp of vanilla

Add milk and powdered sugar to get the glaze to the consistency that you desire.

What did I learn?

My dad made cinnamon rolls for us when we were kids so every now and then the thought of making them myself would pop through my brain and then disappear. I had never made anything using yeast before so I was a little nervous about how these rolls would turn out. It was much easier than I expected and I learned that working with yeast was not as terrifying as I thought. I mixed everything by hand and kneaded the dough by hand as well. As you can see in the photo above, my pan was a little crowded so I will put less in the pan next time and measure my strips of cinnamon dough a little better. Overall, I was very pleased.

Holiday Baking

December 5th, 2003 § 8 comments § permalink

7-Up Cake-sm.jpg

7 Up Seven Cake
3 sticks of butter
3 cups of sugar
6 eggs
3 cups of cake flour
3 tsps of lemon extract
3/4 cup of 7-Up

Preheat the oven to 325. Cream the butter and sugar in a large bowl until well mixed. Add the eggs, flour, lemon extract and 7-Up; mix well. Spoon mixture into a 10-inch tube pan coated with cooking spray. Bake for 1 hour and 15 minutes or until cake tests done when a wooden toothpick is inserted and comes out clean.

Lemon Glaze

juice of one squeezed lemon
powdered sugar
Add powdered until you have the desired consistency then spread onto warm cake.

Recipe taken from “The Church Ladies’ Divine Desserts” by Brenda Rhodes Miller.
Another great cookbook is Joyce White’s “Brown Sugar: Soul Food Desserts from Family and Friends.” It is filled with holiday baking treasures.

I am very proud to present My Baking Portfolio which displays some of the tasty treasures that I have made over the past year. Don’t worry, I will continue writing about the music that we have all come to love but I also notice that occassionally people search the site for recipes so I decided to do this feature. I will eventually create a separate blog for baking, maybe. Here are some other holiday favorite for your enjoyment.

McNannygocious Pound Cake
Lunchroom Butter Cookies
Hershey’s Best Brownies/Banana Chocolate Walnut Brownies
Cranberry Oatmeal Chocolate Chip Cookies
Pecan Tarts
Egg Nog Rum Cake
Sweet Potato Pound Cake
Oatmeal Raisin Cookies
Red Velvet Cake

Where Am I?

You are currently browsing the Desserts category at Simply J Life.