Traditional Cinnamon Rolls from the family Farm in Kansas

My wife makes the best Cinnamon Rolls. Her mother made the same ones. Our kids make them. It has ended up being a family tradition recipe. She grew up on a Mennonite Farm in Kansas, maybe that has something to do with it. Her family ate a lot of Cinnamon Rolls. Make them fresh, eat them hot. It's not easy to write down a recipe that's been made by someone for decades. My mother in law never used a measuring cup, teaspoons or tablespoons. She simply knew!

This is 1 recipe and it makes 2 pans of Rolls. (about 30 Cinnamon Rolls)

Traditional Cinnamon Rolls

You'll need 2 - 9" X 13 " glass casserole pans.

2 packages of Active Dry Yeast
1/2 C Warm Water (105 t0 115 degrees), use a candy thermometer. My wife heats it in a microwave with a microwave thermometer.
1/2 C Lukewarm Whole Milk, scalded then cooled.
1/2 C Sugar
1 tsp Salt
2 Eggs
1/2 C Butter (8 TBS), softened + additional for greasing.
4 1/2 C - 5 C Flour, divided.

Dissolve Yeast in Warm Water in the bowl of a Stand Mixer, with a Paddle Attachment.
Add:
Milk
Sugar
Salt
Eggs
Butter
2 1/2 C Flour
Beat until smooth.
Switch to a Dough Hook.
Add enough remaining Flour to make the dough easy to handle.

Turn the Dough onto a lightly floured surface.
Knead for about 5 minutes.
Put it in a  Big Yellow Tupperware Bowl to rise. (Hey, that's what she does) The dough never sticks so that's what they have used....... for decades!)
Cover with a Kitchen Towel ( she uses the cover for the bowl. When the dough rises, the top pops. Let it rise in a warm place  for about 1 1/2 hours. It's ready when you poke the dough, the imoression remains.
Punch it down.


At this point, cut the Dough into two equal pieces.
From this point you'll do this step twice (for each half of the Dough)

You'll also need the following for each 1/2 of the dough:
2 TBS Butter, softened.
1/4 C Brown Sugar
2 tsp Cinnamon

Icing Recipe to follow.


Roll each 1/2 of the Dough into a 15" X 9" rectangle.
Spread with Butter (she uses a bit more)
Mix the Sugar and Cinnamon together. (you can also make more of this).
Roll the Dough  into a log,from the widest side, as tight as you can.

Cut each half into 15 equal slices.
Grease the pans with additional Butter.
Set aside to rise until doubled in size.
Bake 25 - 30 minutes.
Immediately Ice the Rolls.

Icing:
In a small mixing bowl:
Double this recipe if you're making the entire recipe of Dough.

1 1/2 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Vanilla.
Whisk well until smooth.
Smear the Rolls with the icing. (she uses her fingers)

Enjoy!
Peace in the Kitchen!

Lemon Blueberry Layer Cake

I loved the look of this cake and the iconic Lemon/Blueberry combination.
I simply posted a link to the recipe so you could see the cake.

http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/

Enjoy!
Peace in the Kitchen!

Vacation!

The Hippy in the Kitchen is on vacation!

Coffee Drinks

We happen to love coffee, great coffee. We have many, many coffee makers, everything from Espresso Bialetti Stovetop to Campfire Percolators, French Press Pots and French Press individual Mugs......... we have 2 Nepresso Makers and we have Coffee Makers that can make anything from 4 cups to 40 cups. We have a Chemex Glass Carafe for a Pour Over. I could continue but I think you get the point of how much we love coffee.
I've posted my favorite recipe for Chai Tea Latte, Dirty Chai Tea and Filthy Chai Tea Latte. I added it at the end of this recipe. It's a great mixture to make great Chai Tea Latte. It's my favorite coffee order at Starbucks or our favorite Coffee Shops in Town.
Here's a delicious Coffee Drink you can make at home.

Here's what you'll need to make 1 Texas Cappuccino:

1 - Shot of Espresso, prepare ahead.
1 TBS Sweetened Condensed Milk
1 tsp Cocoa Powder
1/4 C Whole Milk, heated either on the stove or in a Microwave, divided.
1/4 tsp Cinnamon
1 tsp Hershey's Caramel Syrup
1 tsp of Heavy Cream
1 Stick of Cinnamon

In your favorite Coffee Mug:
Condensed Milk
Cocoa
1 TBS Hot, Whole Milk
Whisk well.

Add:
Remaining Hot Milk
Stir well.
Add:
Hot Espresso Shot

Top of with Heavy Cream.
Drizzle with Caramel Syrup.
Add Cinnamon Stick to stir.

Enjoy!
Peace in the Kitchen!


Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.


Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Add:
Vanilla
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Enjoy!
Peace in the Kitchen!


We spent 6 weeks this summer in Europe. I've been traveling there for over 45 years. We love Paris and we have friends throughout France. I'm fortunate to speak the language so it makes our travels easier. The newest discovery in France was the Nespresso Coffee Machine. It was everywhere we visited. All of our friends have them and many small Bakeries are using them. It was quite a surprise! I always compare any coffee in America with coffee in Paris. The first cup of coffee I ever drank was in Europe in the early 70's.
I forgot to mention that we have at least 10 coffee makers. But, the first purchase I made when we returned, was a Nespresso Machine. I must admit, it was a great decision!
In researching coffee recipes, I found this one made with Nespresso Coffee. You can certainly make it with regular Espresso.

This is the Nespresso Machine I have.

Nespresso Pumpkin Spice Latte:

Here's what you'll need:
1 - coffee mug to hold a 10 oz. drink.

This recipe makes 1 mug of coffee.

1 - 2 shots of Nespresso Espresso Coffee, depending on your preference. You can use any Espresso Coffee if you don't have a Nespresso Coffee Maker.
1 TBS Pure Pumpkin
1 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/4 C Hot Milk mixed with 1/4 C Half and Half.
1 tsp Sugar (optional)

In a saucepan , heat Milk and Half and Half.
Warm it for 5 minutes.
Add Espresso and Milk mixture to a Mug.
Stir in the Spices and stir to combine well.

Optional:
Top with Whipped Cream and a sprinkle of Nutmeg.

Enjoy!
Peace in the Kitchen!

If you're a coffee lover, you might look forward to all of the holiday coffee flavors that come out once a year........ Gingerbread, Pumpkin, Peppermint Mocha and Egg Nog.

Here's a different twist to a tasty holiday coffee created by Kraft Foods. This recipe is made in a Drip Coffee Maker.

I have recipes for other flavored coffees, on the blog.

Holiday Orange Spiced Flavored Coffee:

1/3 C of your favorite Coffee Grounds. (we like French Roast)

1/2 tsp Cinnamon

1/8 tsp Ground Cloves

1/4 C of a good English Orange Marmalade

3 C Water

This is prepared the same as if preparing a pot of coffee in you Drip Coffee Maker:

In the filter basket:

Coffee Grounds

Cinnamon

Cloves

You don't have to mix it.

Add the Orange Marmalade to the empty Coffee Pot.

Fill the reservoir with the Water and brew as usual.

Stir to mix well when it's done brewing.

Serve hot with cream
It definitely needs cream to mellow out the spices.

Enjoy!

Peace in the Kitchen!



Instant Cappuccino Mix

This makes a hot, instant, homemade Cappuccino drink.

2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla

Mix all but the vanilla
Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!
Peace in the Kitchen!


NOTE:
I have to apologize for everything that's underlined from here to the end of the post. I'm not sure how that happened but I don't have time to correct it!

We have coffee every afternoon. It's a habit that we got into while staying with friends in France.  We go to a couple of our favorite coffee shops. Pumpkin Spice Lattes and Gingerbread Lattes are out now and they're really good. They're really expensive too.

This afternoon I made this recipe and it's delicious. So we can start saving money and make our own Fall Coffee drinks every afternoon. Tomorrow I'll make the Gingerbread Spice mixture.  Follow the instructions exactly and you'll have a delicious homemade Pumpkin Spice Latte!

I have other Latte recipes on the blot and one of them that we make every year during the Holidays is made in a Crock Pot. It makes 14 cups.

I double the recipe for two of us.

Homemade Pumpkin Spice Latte:

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!


Almond Mocha Latte:

1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract

In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!

Enjoy!
Peace in the Kitchen!


We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas  and I'll make this mix and have it available to serve during the Holidays.

Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.

For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)

Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
NOTE:
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.


Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.

Namaste!

Taste of Sicily from The Cowgirl Chef

I've known Ellise for a few years. I've taken Cooking Classes from her, that's how we met. I must say that we hit it off instantly. There's just something about her that I immediately connected with. We share many of the same passions in life.
She recently visited the Island of Sicily in the Mediterranean.
I spent time there in the early 70's with two friends from Germany. I fell in love with it. Taormina was my favorite village.
I was a carefree backpacking student and we ended up hanging out on the small Islands north of Sicily. It was a time when Hippies were discovering those Islands. We loved them too.
Granita was quite well known then as it is today. I love this recipe that Ellise brought back with her from her visit. I look forward to enjoying it.

Here's a link to her story and recipe from her recent visit to Sicily.

taste-of-sicily-almond-granita

If you want to get to know Ellise, get a copy of her Cookbook!

Enjoy!
Peace in the Kitchen!

Chocolate Ganache Tart with Pecans

I posted a recipe for Chocolate Ganache Pie with a Biscoff Crust and it's really nice. Here's a great Chocolate Tart with the addition of Chopped Pecans.

You'll need 3 Boxes of Baker's Chocolate.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 -  9" Tart Pan, with a removable bottom. Spray with a Vegetable Cooking Spray.

Crust:
1 Package of Oreo Cookies, crushed finely in a Food Processor.
6 TBS Butter, melted

Transfer Crumbs to a mixing bowl.
Add Butter and mix well with a blending fork.
Press evenly into the bottom of the Tart Pan.
(I use the bottom of a stainless measuring cup)

Bake for 8 - 10 minutes.
Set aside.


Filling:
12 oz. Semi Sweet Chocolate, chopped. (Baker's Semisweet Chocolate)
4 TBS Butter, cubed, set aside to room temperature.
1 C Heavy Cream
3 TBS Granulated Sugar
1 tsp Vanilla
1 C Chopped Pecans

In a large Glass Bowl:
Chocolate
Butter
Mix and set aside.

In a Medium Saucepan on Medium Heat:
Cream
Sugar
Vanilla
Heat just until it begins to simmer.
Pour over the Chocolate. Do not Mix.
Set aside for at least 5 minutes.
Whisk well until creamy smooth.
Fold in Pecans.

Spoon evenly over the Crust.
Smooth with an offset spatula.
Immediately refrigerate for 3 hours.

Remove the Tart from the Pan keeping it on the bottom.
Transfer to a Serving Platter and slice to serve.

Enjoy!
Peace in the Kitchen.

Baked Beans and BBQ Beans!

Baked Beans, 2 Versions

Vegetarian Baked Beans:

I had to come back to this post and create a recipe for my Vegetarian Baked Beans
I've been making these Beans for years and never had a recipe, I just made them.
I soon discovered that the family was asking for these Beans at most Picnics and for Holiday meals, especially Easter.
I finally made them and created a written recipe of ingredients and quantities.

These are Best of the Best Recipes.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
I don't like wet and soggy Baked Beans.
1/2 C Ketchup
1/2 C Kansas City Original Barbecue Sauce, or your favorite.
1 Large White Onion, diced
1 C packed Light Brown Sugar
No Salt, No Pepper, Nothing else!

I start by letting the Beans drain completely in a Colander.
In a 4 C Pyrex measuring cup, I mix together the Ketchup, Barbecue Sauce, Brown Sugar  and diced Onion.
I let this sit for awhile so the Onion absorbs the flavor of the mixture

In a large bowl, combine the Beans and the Sauce and mix well.
I have a vintage Bean Pot that hold the exact amount of this recipe.

Bake covered at 350 degrees for......at least 1 hour, or more. You'll begin to smell them!
Remove the lid and continue baking for 15 - 25 minutes more.

I prefer to serve them cold as we traditionally would for a Picnic when they have to be transported.

Enjoy!
Peace in the Kitchen!


BBQ Beans

Here's another option for Baked Beans.
This version contains my Homemade Dry Baked Bean Mix. (recipe below)

Preheat the oven to 350 degrees.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
1 C Diced Onion
Homemade Bean Mix (6 TBS)


NOTE:
If I make them with only 2 Cans of Beans, I  add 4 TBS of the Mix (see recipe for Mix below) and 1/2 C of Onion.


BBQ Bean Mix. (I created this Mix)


Use 2 TBS for each 28 oz. Can of Beans.

In a small mixing bowl:
1/4 C Chili Powder, not Chile Powder. (Chili Powder is a blend of pure ground Chile Pods and a variety of spices like Cumin, Peppercorns and Salt. Chile Powder is pure ground Chile Pods)
1 TBS Kosher Salt
1 TBS Fresh Ground Pepper
1 1/2 tsp Onion Powder
1 1/2 tsp Garlic Powder
1/4 tsp Cumin
Whisk well and set aside.

I keep it in a Jar in the Pantry with a Note on it: 2 TBS for each 28 oz. Can of Beans and 1/4 C Diced Onion.


Mix all ingredients,  ( Bean Mix, Beans and Diced Onion) in a large Mixing Bowl.
Transfer to a Bean Pot or a Small Dutch Oven with Lids.

Bake for 1 hour covered.
Uncover and continue baking for an additional 15 - 25 minutes.

Enjoy!
Peace in the Kitchen!