Cinnamon Rolls

Ingredients:

Dough:

1/4 -ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional

In a small bowl, dissolve yeast in warm water and set aside.

Mix milk, sugar, melted butter, salt and egg in a large bowl.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Glazed? I do not like it so, no glaze for me.

A Whole Trout, With Head On

A friend shared some trout to me last week, fresh from the lake through fishing. Excited to taste its freshness, I decided to cook it immediately after cleaning all the gut section. No recipe. Just whatever suits me, a whole trout will soon be served to please my appetite.

I sautéed some onions, peppers and cut mushrooms until the juice start flowing and add the whole trout in it, cover it and let it cook on top of a wood stove. When the eyes turned white, it means almost time to be served. I added some ginger, add a dash of salt and pepper just before serving and it was simple but tasty.

This one trout not only taste so good but filled with memory of sharing and freshness of what nature can bring. It was a good time! Oh, wait. Squeeze some lemon juice before you plunged your fork and the aroma will make you want more of the trout.

Ingredients:

Onions - cut lengthwise and clean the gut

Ginger - grated

Yellow Peppers - cut in triangles

Mushrooms

Whole Trout

Lemon

Pumpkin Pie Recipe

pumpkin pie mode

Pumpkin Pie Recipe

INGREDIENTS

2 cups of pumpkin purée (can or Fresh)

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

1 cup packed dark brown sugar

1/2 teaspoon salt

2 eggs plus the yolk of a third egg

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamon

1/2 teaspoon of lemon zest

1 good crust

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F and Bake for 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Mung Beans with Brussels Sprout

 

My wood stove is calling. The heat is going pretty strong and there was nothing on top to cook. It took a second to remember Mung Beans would be best in this kind of given situation and make the most of it. The fire is going, heating the house and maybe cooking for free too. I got some bones to boil for the meat stock. I do not need a lot of meat in this dish as the Mung bean itself is so filling. I washed the Mung beans and add some water to the pot. The bone with little meat around it would be perfect to make my recipe tastes so good!

When the Mung bean opens up from rigorous boiling, it is time to add everything in it. Some people like to sauté the onions for desired aroma but I am trying to avoid oil this time. The bone itself will produce a little bit oil from whatever is attached to it, I'm sure and the stock made from boiling the bone will enhance the flavor of this recipe plus extra soup. I add the salt last to taste. The onions, garlic and salt, is something I enjoy personalizing by how I want the outcome of this recipe. In my case, onions and garlic are two of the few spices I always add when cooking. And a lot is what I want.

Since I only have Brussels sprout on hand, a few were thinly cut for the greens and added just before serving the dish. I like the taste of Brussels sprout cook swiftly less than a minute, sweet and the right crunch!

Ingredients:

2 cups Mung Beans

4 Cups Water

1 Whole Onion

1 Whole Garlic Cloves

1 Coconut Milk in can

Salt

Pork Bones/ Beef Bones 

Whole Wheat Rolls

Whole Wheat Rolls

Ingredients:

2 T yeast

1 cup hot water

2 eggs, beaten

1/2 c oil

1/2 cup honey

1 t salt

1/2 cup condensed milk (can)

3-4 cups Whole Wheat Flour

In a bowl, scoop 3-4 cups of the whole wheat flour, salt and add yeast. Prepare another bowl for the oil, honey, milk to mix and warm a bit by adding the hot water in it. I use a measuring cup to add all the liquid ingredients to minimize on washing. After all, everything is measured to 1/2 of oil, honey and milk. It was easy that way. I used a smaller measuring cup for the water. I drop the eggs into the already mixed liquid of honey, oil and milk and beat it with the rest. After mixing all the liquid smoothly, add to the dry ingredients. Mix all with spatula, kneading for about 15 minutes, enough to mix dry and liquid ingredients together. Let dough rest to rise until doubled. It took an hour for my dough to rise since the room temperature wasn't high enough to activate the yeast but the result was fine.

It came out moist, soft and delicious. The sweetness was not overwhelming and the softness, inviting, smooth to the throat. I'm loving it!!!

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