Cinnamon rolls

 1 cup hot milk 

1 stick butter

1/3 c sugar

2 1/2 t. Dry active yeast

3 3/4c -4 c flour

2 eggs

2 t. Salt

Filling

1 c. Brown sugar

1 stick butter

2 1/2 T. Cinnamon

3/4 t. Nutmeg

Drizzle

1/3 C.  Butter

1/2 c. Powdered Sugar

1-2 T. Milk

Vanilla

Heat milk up to scalding. About 1.5-2 minutes in the microwave. Add softened butter and sugar into a bowl with milk. Add yeast when mixture is 110 degrees. Let sit 10 minutes. Add 1 cup flour, then eggs, then salt. Add 3 3/4 c flour. If too wet add the remaining 1/4 c. flour

Mix or knead dough for 10 minutes. Cover and let rise 60-90 minutes. 

For the filling:

Mix softened butter, brown sugar and spices. 

Roll out dough to 16 by 20 inches. 

Using a plastic spreader. Slide the filling back and forth until it covers the entire surface. Roll up and the cut into 12 pieces. 

In a 9x 13 inch pan, put down parchment paper. Place the rolls in the pan and cover with plastic wrap. Let rise 30 minutes. Preheat oven to 350 bake for 20-25 minutes. 

 

Jamaican gingersnaps

 1 1/2 c butter

2 c sugar

2 eggs

1/2 c molasses

1/4 c fresh finger

Dash powdered ginger

1/4 c diced candied ginger 

4 c flour

2 t. Baking soda

2 t. Cinnamon

1/2 t. Nutmeg

1/2 t. Cloves 

Cream butter and sugar, add eggs, molasses and gingers. Add the rest. Chill 2 hours until firm. Roll into 1 inch balls. Roll into granulated sugar. Place on lightly greased baking sheet about 2 inches apart. Bake 350. For 12-15 minutes. Let cool 1-2 minutes before removing.

No sugar banana pancakes

 3 ripe bananas

2 eggs

Dash Cinnamon

1/3 c flour 

3/4 t. Baking powder

Pinch salt

Mash bananas, add rest. If batter looks too thin, add a bit more flour. When frying, make sure to spread out batter for even cooking. 

Greek Lemon soup (Avgolemono)

 2 -4 cups chicken broth

1 lemon

1 egg

1/2 cup cooked rice

Cooked chicken 

Heat up the broth on the stove and then reduce to simmera. Add rice, lemon and chicken. Put an egg in a cup and ladel a little broth in the cup, mixing it. Slowly add a little more. Be sure not to overcook. Then add the whole cup to the soup mix. Serve. 

Focaccia x3

 Our favorite focaccia! Really good dipped in olive oil or as a thick crust pizza. 

1 package active dry yeast

2 1/2 c plus 1-2 T. Warm water

2T. Olive oil

7 1/2 c flour

1 T. Sea salt

Mix yeast and water. Let sit 10 minutes. Add olive oil. Add flour and salt and knead. 8-10 minutes. 

First rise-cover with plastic and rise 1 1/2 Hours until doubled.

For second rise- Cut into 3 pieces (120 degrees Y shape) roll into a 9 or 10 inch circle for pie or cake plate or divide into half for two 10 1/2 x 15 1/2 inch rectangle pans. Cover with damp towels or plastic wrap. Rise 30 minutes. 

For third rise- dimple the dough with your fingertips. Let rise 2 hours. 

Toppings- olive oil and Parm or tomato paste or sauce and mozzarella or olive oil and sea salt.

Bake at 400. Place a baking tray with ice below on a rack below the focaccia. Bake 20-25 minutes. Do not refrigerate dough.

Cinnamon Rolls

For the dough

1c. Scalding Milk
1/2 c melted, unsalted butter
1/3 c sugar
1 Package yeast (2 1/2 t.) Dry active
2 large eggs
4c flour
2t. Salt

Take milk(110 degree), add sugar and yeast. Let sit for 10 minutes. Add the rest. Cover with plastic wrap, and let double in size (60-90 minutes).

Fold dough into thirds  and press into a rectangle. Roll out into a 16x20 in rectangle.

Filling
1c. Brown sugar
1/2c. Softened unsalted butter
1/2 Tablespoon cinnamon
3/4 t. Nutmeg

It is easier to use a scraper. Scrape back and forth until it is smooth with a thin layer all the way to the edges. Will have just enough to cover the entire rectangle, no leftovers. Roll up and divide into 11-13 rolls. Put into a buttered 9x13 in pan. Rolls will expand more in the oven.  Cover and let rise 30 minutes.

Preheat oven to 350. Bake for 20-25 minutes.

Either frost or glaze.