Saturday, November 10, 2012

Day 10: A Favorite Recipe.

My favorite recipe....hmmmm, if its baking, then its my grandma's recipe for Cinnamon Rolls. If its Cooking, then its a recipe I got from my favorite local brewery over in Kernville (Kern River Brewing Company, go there if you can, its amazing!!).
For the cinnamon rolls, i make the dough suuuper duuuuper thin and roll it up really tight so that when they bake, the inside stays doughy and the outside gets nice and crisp. :)
so, i guess Ill share the recipe:

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
1 cup packed brown sugar
2 - 1/2 tablespoons cinnamon
1/3 cup margarine, softened
8 tablespoons margarine
1 -1/2 cups powdered sugar
1/3 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoonsalt
For the rolls, dissolve the yeast in warm milk in a large bowl;
Add sugar, margarine, salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover nd let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide and it should be approx 1/4 inch thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in abowl
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 - 3/4 inch slices and place in alightly greased bking pan
Bake for 10 minutes or until light goldenbrown
While the rolls are bking combine the icing ingredients
Beat well with an electric mixer until fluffy
Wen the rolls are done, spread generously with icing.
TIP:  To help reduce the "leaking out of the filling" add a few tablespoons of flour to the brown sugar/cinnamon mixture.  Using a flour shaker or sifter, lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the brown sugar/cinnamon mixture before rolling up the dough.

As for the sandwich thing from the brewery. Its so simple. You grill chicken then once its done, leave it a little bit longer so you can melt some swiss cheese on to it, then you lightly toast some ciabatta bread on the grill, slather some pesto on the bread, add sundried tomatoes, and there you go. A nice tangy, juicy, cheesy chicken sandwich on artisan bread. tada! By the way, its best with root beer and waffle fries dipped in ranch. 

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