Quick Cinnamon Rolls (adapted from "Daily Bread")
*You don't have to get up with the roosters to make these "No Rise" rolls.
5 Cups flour (plus some extra for table or counter)
3 Tbs. sugar
2 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
1/2 Cup (1 stick) butter - softened
1 pkg (2 1/2 tsp.) dry yeast
2 Cups warmed buttermilk (microwave for 1 minute at a time then stir and check for warmth)
Topping: Butter (melted), brown sugar (white sugar can be substituted but I prefer the butter and brown sugar as it gives it a caramel flavor) and cinnamon.
Combine dry ingredients and cut in butter (use a hand-held pastry blender). Dissolve yeast in warmed buttermilk. Stir buttermilk into flour mixture until blended. Turn out on floured board (clean counter or table top) sprinkled with flour and knead enough to hold dough together. (Can be refrigerated at this point to bake later.) Roll dough into a rectangle and spread with melted butter. Mix brown sugar (about 1+ cups) and cinnamon (about 1 Tbs.) in a bowl and sprinkle generously. Start at one edge and roll (as for a jelly roll), slice and place on greased (or use baking spray) cookie sheet or baking pan. Bake without raising at 400° for 10-15 minutes. Remove rolls from pan before cooling completely as they may stick. Frost if desired. Makes 2 dozen rolls.
*You don't have to get up with the roosters to make these "No Rise" rolls.
5 Cups flour (plus some extra for table or counter)
3 Tbs. sugar
2 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
1/2 Cup (1 stick) butter - softened
1 pkg (2 1/2 tsp.) dry yeast
2 Cups warmed buttermilk (microwave for 1 minute at a time then stir and check for warmth)
Topping: Butter (melted), brown sugar (white sugar can be substituted but I prefer the butter and brown sugar as it gives it a caramel flavor) and cinnamon.
Combine dry ingredients and cut in butter (use a hand-held pastry blender). Dissolve yeast in warmed buttermilk. Stir buttermilk into flour mixture until blended. Turn out on floured board (clean counter or table top) sprinkled with flour and knead enough to hold dough together. (Can be refrigerated at this point to bake later.) Roll dough into a rectangle and spread with melted butter. Mix brown sugar (about 1+ cups) and cinnamon (about 1 Tbs.) in a bowl and sprinkle generously. Start at one edge and roll (as for a jelly roll), slice and place on greased (or use baking spray) cookie sheet or baking pan. Bake without raising at 400° for 10-15 minutes. Remove rolls from pan before cooling completely as they may stick. Frost if desired. Makes 2 dozen rolls.
Belgian Waffles, Strawberries & Whipped Cream:
Wash and slice fresh strawberries placing them in a bowl. Sprinkle sugar (about 1/4 to 1/2 cup) over the top. Leave the bowl on the counter while you prepare the waffles. The sugar will allow the strawberries to become juicy and sweet.
Here is the recipe I use. It is from the Basic Pancake & Waffles recipe found in the Sunset Breakfast & Brunch cookbook:
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 cup milk for waffles (1 1/4 milk for pancakes)
3 tablespoons salad oil (I use virgin olive oil)
Combine flour, baking powder, salt & sugar in a bowl.
In a separate bowl, beat egg whites just until stiff, moist peaks form. In another bowl, use a fork and mix together egg yolks, milk and oil, blend well. Add liquid mixture to dry ingredients; beat (or whisk) until smooth. Take a rubber spatula and told in beaten egg whites.
For waffles cook in a preheated waffle iron, (using a non-stick cooking spray as needed.) Top waffles with strawberries and whipped cream. Enjoy with your favorite cup of morning tea!
Wash and slice fresh strawberries placing them in a bowl. Sprinkle sugar (about 1/4 to 1/2 cup) over the top. Leave the bowl on the counter while you prepare the waffles. The sugar will allow the strawberries to become juicy and sweet.
Here is the recipe I use. It is from the Basic Pancake & Waffles recipe found in the Sunset Breakfast & Brunch cookbook:
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 cup milk for waffles (1 1/4 milk for pancakes)
3 tablespoons salad oil (I use virgin olive oil)
Combine flour, baking powder, salt & sugar in a bowl.
In a separate bowl, beat egg whites just until stiff, moist peaks form. In another bowl, use a fork and mix together egg yolks, milk and oil, blend well. Add liquid mixture to dry ingredients; beat (or whisk) until smooth. Take a rubber spatula and told in beaten egg whites.
For waffles cook in a preheated waffle iron, (using a non-stick cooking spray as needed.) Top waffles with strawberries and whipped cream. Enjoy with your favorite cup of morning tea!
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