Cinnamon Buns

Cook time: 20 minutes

The Rolls:
3 1/4 tsp yeast
1/4 cup water (warm)
1/2 cup shortening
1/3 cup sugar
1 tsp salt
1 cup milk
1 egg
4 to 5 cups of sifted flour

melted butter
brown sugar
cinnamon

Vanilla Frosting:
2 cups icing sugar
1 Tbsp butter melted
1 tsp vanilla
2 to 4 Tbsp milk


Cinnamon Buns
Step 1:
Add warm water to yeast and soak 10 mins.

Step 2:
Scald milk and pour over shortening. Add sugar and salt and cool. Add yeast and beaten egg. Add 4 cups flour, one at a time until firm to handle.

Step 3:
Knead on flowered board until elastic and smooth. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

Step 4:
Press dough down, in workable size, roll into rectangle. Cover with melted butter. Then layer with a thick coating of brown sugar. Sprinkle cinnamon.
Roll up

Step 5:
Cut up slices, add to VERY WELL GREASED pan, placing one in the middle and the others around it. Press down together, then let rise for 1 hour.

Step 6:
Bake at 350 for 15-20 minutes. If rolls get brown, cover with tin foil until the end of baking. "Don't Over bake"

Step 7:
Remove immediately from pan by tipping onto plate, then again onto another.

Step 8:
Add frosting while they are still warm.

Frosting
Beat sugar, butter and vanilla. stir in enough milk to reach thick frosting. (It should be hard to stir).


**Recipe taken from Better Homes cookbook.

Carrot-Ginger Soup

Created this on my own, using left over ingredients from the fridge. Turn out to be really good!

Ingredients:
1/2 cup butter
2 cups onion
1/4 cup finely chopped ginger
9 cups water
5 cups diced carrots
1/2 cup rice (not the minute kind)
4 Tbsp vegetable broth

Melt butter, and slightly fry onion and ginger with it. Add water, carrots, rice and broth.
Bring to a boil then reduce heat and let simmer for 20-25 minutes. Remove from heat and puree in blender.
Reheat and serve.

Testing Yeast

If the expiry date has already past, yeast may still be active, find out if yeast is still active by following the test below.

Add 1 tsp sugar into 1/2 cup of warm water (110 degrees or so), mix well. Add 2 tsp of yeast.
Leave mixture to stand for approximately 10 minutes. If mixture begins to foam and creates 3 equal parts, the yeast is still active.

Store in freezer for it to last longer.

Homemade Mayo

I've altered this recipe a tad while preparing it, I will post the recipe I used, and will add my alterations in green. The end product was very good, however I still find it quite runny and a tad too much mustard. I plan on trying it again with a little bit less mustard, although I would like to know if anyone else has suggestions for me to try to make it creamier and less runny.

Homemade Mayo - (Makes approx 1 1/2 cups)

Ingredients:

• 1 egg (2 eggs)
• 1 tsp mustard
• 1 Tbsp lemon juice or vinegar (or both) 
• 1/4 tsp salt + pepper
• 1/2 cup oil
• 1/4 tsp Paprika

Have all ingredients reach room temperature before using. Mix all ingredients well, add oil slowly and mix well. 

*Keeps in the refrigerator for 1 to 2 days.

Soft Pretzels - similar to the movie theatres.

As soon as you walk into the theatre the first thing you smell is popcorn. Have you ever stood there long enough to smell the pretzels? Those big delicious smelling pretzels? Well here is a recipe that is very similar to those. They are quite time consuming, yet very simple to make, and worth the effort.

During this attempt, these pretzels were created with rock salt as its final coating. However I will attempt them again one day using less salt within the recipe and with variations, such as; sesame seeds, cheese, and anything else that comes to mind for the coating.

Soft Pretzels   -(Makes 16)
(Oven 350)

Ingredients:

• 4 - 4 1/2 cups of flour
• 1 pkg of dry yeast (2 1/2 tsp)
• 1 1/2 cup milk
• 1/4 cup sugar
• 2 Tbsp oil
• 1 1/2 tsp salt
• 3 Tbsp salt 
• 2 quartz of water
• 1 slightly beaten egg white
• Coarse salt, or sesame seeds..(or anything you want as a coating)

Step 1:
Combine 2 cups of flour & yeast (room temperature works best) in a bowl.
Heat milk, sugar, oil and 1 1/2 tsp salt in saucepan until warm (115-1120 degrees); stir constantly. Add to flour mixture.
Beat on low for 1/2 minute, then on high for 3 mins while adding more flour. Once the beater gets hard, knead the remaining flour by hand until the dough becomes moderately stiff, smooth and elastic. Shape into a ball and place in a greased bowl, rolling once. Cover with a damp paper towel and let rise for 1 1/2 hours.

Step 2:
Punch dough down, and cover for another 10 minutes.

Step 3:
Divide dough into 16 sections. Roll each section into a long rope (approx 16" long). Shape into pretzels. Moisten and press ends to seal. Let rise, uncovered for 20 minutes.
Step 4:
Dissolve 3 Tbsp salt (I found this to be too much) in boiling water. Add 2-3 pretzels at a time & boil for 2 minutes, turning once. Remove and place on paper towel for a few seconds then place on VERY well greased pan **(They tend to stick to the pan during the baking process, be generous with the greasing!!).

Step 5:
Brush with the egg white and 1 Tbsp water mixture. Sprinkle with desired coating. And bakeat 350, for 25-30 minutes or until golden brown.