When cinnamon, sugar and butter are mixed together, the result is something many people all over the world find irresistible.
The first cinnamon roll was created in Sweden, around the 1920’s. After World War I, several goods such as sugar, eggs and butter, which had been heavily restricted, eventually returned to the grocery shelves. The spice trade from Southeast Asia also led to the invention of the roll. Cinnamon was not grown locally in the European countries, hence the spice trade from Sri Lanka led to the development of cinnamon use in the European countries. The influences of German baking techniques combine with Swedish and Danish ingredients can clearly be seen in the making of the cinnamon roll.
In Sweden, October 4th is ‘Kanelbulle’ day or national ‘Cinnamon Roll Day’. This holiday was originally created by the country’s Home Baking Council in 1999 to commemorate their 40th anniversary. Swedish cinnamon rolls are not as sweet and heavy as they are in North America. The dough contains a hint of cardamom spice and they are generally baked in muffin papers to make a more delicate treat.
Our family definitely enjoyed a lot of irresistible cinnamon rolls. As is everything that becomes the ‘norm’, you take it for granted until you no longer have it and it becomes a ‘taste of a memory’.
I recall my mother also making ‘potato’ doughnuts. The mashed potato seems to really add to the flavor of a yeast dough. In keeping with this Swedish ‘holiday’, I am making POTATO CINNAMON ROLLS or ‘Twists’.
In a large mixing bowl, combine lukewarm milk with yeast; whisk until yeast is dissolved. Allow to stand about 3 minutes or until foamy. Add warm mashed potato, melted butter, eggs, sugar, cardamom & salt; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead for about 10 minutes, until smooth & elastic.
Place dough in a lightly greased bowl, turning dough to completely coat it with grease. Cover with plastic wrap; allow to rise in a draft-free place until doubled in size. Punch down, turn out on a lightly floured work surface & let rest for about 10 minutes.
In a small bowl, combine brown sugar & cinnamon; set aside.
Line a baking sheet or two with parchment paper. On a lightly floured surface, roll dough out into a 14 x 14-inch square. Brush with melted butter & evenly sprinkle with cinnamon/sugar mixture. Fold dough into thirds like a business letter, then roll again into a 14 x 8-inch rectangle. Facing the long edge, cut dough into roughly 18 -8-inch strips. Twist each strip several times, slightly stretching it as you do so. Take one end of the twisted strip & coil the dough around your hand twice, then over the top. Coil dough again & tuck the loose end in at the bottom.
Arrange on baking sheets. Cover with plastic & allow to rise in a draft-free place, 45-60 minutes or until doubled in size. Place oven rack in middle position & preheat oven to 350 F.
If you prefer, you can brush rolls with egg wash & sprinkle with pearl sugar or chopped almonds instead of using cream cheese glaze. Bake for 15-20 minutes or until golden brown. While cinnamon rolls are baking, make glaze (if you are using it). With a mixer, beat together cream cheese & butter until light & fluffy. Blend in powdered sugar & vanilla. Add enough milk to achieve a drizzle-like consistency. Drizzle on rolls while still warm.
Freezer Instructions: Form cinnamon rolls into twisted shape & place several inches apart on baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place on a lightly greased baking sheet & allow to come to room temperature before baking.
Fall has definitely arrived! The leaves are turning their beautiful gold and crimson colors and there is a chill in the air. Years ago, when Brion and I made the choice of what trees, shrubs and flowers to plant in our yard, our plan was to showcase the colors of every season. For me, being a farmer’s daughter, watching this seasonal beauty each year has been priceless.
The ‘flavor of fall’ brings pumpkin to mind. When I was a kid, I thought they looked great, made wonderful jack-o-lanterns but didn’t care for the taste at all. Then one day mom made a pumpkin ‘chiffon’ pie and I was hooked.
In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.
The Starbucks original pumpkin spice latte turns 14 years old this year. In January 2003, they started developing it to expand their line of seasonal winter drinks. In 2015, real pumpkin puree was added to the drink.
A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighbor small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time we found Turkey a relaxed country to travel in which made our time there very enjoyable.
I came across a recipe on a website called greatist.com for a DIY version of Starbuck’s PUMPKIN SPICE CHAI LATTE. I couldn’t resist trying it.
In a small dish, combine 'Pumpkin Pie Spice' ingredients & store in a spice jar with a lid. In a small saucepan over medium heat, whisk together pumpkin puree, 1/2 tsp pumpkin pie spice, milk, syrup & vanilla. Cook, whisking constantly, until mixture starts to steam. Remove from heat & pour mixture into a blender. Cover, hold the lid on tightly; blend for about 15 seconds or until frothy.
Brew the coffee. If you like extra milk foam on top, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal & shake for 30-60 seconds. Remove lid & place jar in microwave for 30 seconds.
Divide coffee & milk mixture between 2 mugs. Top with extra milk foam (if using) & sprinkle with a bit of pumpkin spice.
Gingerbread (cake) is the perfect sweet/spicy dessert for fall and winter, flavored by a ‘strange lumpy little root’. I recall my mother baking gingerbread cake for our supper dessert. She would serve it warm with farm fresh whipped cream. For lack of a better expression, ‘it was to die for’. Strangely enough, I was never fond of molasses but certainly enjoyed that warm gingerbread cake!?
Gingerbread has been baked in Europe for centuries. In some places it was soft, delicately spiced cake, in others, a crisp, flat cookie. Then in other places, warm, thick, dark squares of bread served with lemon sauce or whipped cream.
At first, gingerbread was made with breadcrumbs and sweetened with honey, but as it made its way throughout the world it has been adapted to meet the taste of different cultures. In North America, along with the ground ginger we usually like to add cinnamon, and cloves. Molasses is usually labeled as ‘sulphured’ or ‘unsulphured’ depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor.
Brion does not remember ever eating gingerbread cake?? I’m going to try to bring back the taste of a memory with this classic little cake and see what he thinks.
The name of this pie definitely conjures up a cornucopia of fall flavors. The idea of combining fruit and vegetables has forever appealed to me.
I have always had a love for zucchini as far back as I can remember. Even though it is served as a vegetable, its technically a fruit because it comes from a flower. It has a golden blossom that grows under the leaves.
A member of the gourd family, zucchini is an easy to grow, summer squash, native to Central America and Mexico. Zucchini became quite popular after the 1940’s with the interest in Italian cookery.
In 1992, I came across a recipe in a little ‘Pillsbury Classic Cookbook’ for HARVEST PIE. It had a great combination of apples, zucchini, carrots and spices. If you like these ingredients, this ‘classic’ will become a favorite fall ‘go to’ dessert recipe for you.
Preheat oven to 425 F. Line a 9-inch DEEP pie with pastry.
In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
In a medium bowl, beat brown sugar & margarine until well blended. Add cinnamon, nutmeg, salt, lemon juice, vanilla, orange zest & 2 eggs; blend well. Add to apple mixture; mix well.
Spoon filling into pie crust-lined pan. Top with second crust & flute; slit crust in several places. In a small bowl, blend egg & water; brush over top crust. Bake for 40-50 minutes or until deep golden brown. Cover pie loosely with foil during the last 15 minutes of baking to prevent excessive browning.
Serve with whipped cream if desired.
Oven temperatures often vary, so if you prefer, bake pie at a bit lower temperature.
I never seem to get enough of making use of my rhubarb plants, since this is probably my 4th ‘rhubarb’ blog so far this year. I’m sure any of you that are following my blog stories are tired of hearing about rhubarb but ……… At the risk of boring you with this subject, I still want to share a few other ideas for this seasonal plant.
Spiced Rhubarb Relish : Place 8 cups chopped rhubarb, 2 cups chopped onion, 1 tsp allspice, 1/2 cup vinegar, 2 cups sugar & 1 1/2 tsp salt in a large pot; bring to a boil. Reduce heat; simmer & cook uncovered on low heat, stirring frequently. Cook until onion becomes tender & mixture thickens. Pour into hot sterilized jars & seal. Nice to serve with red meats. Stewed Rhubarb: In a medium saucepan, heat 4 cups sliced rhubarb with 2/3 cup sugar over medium heat until tender, about 15 minutes. Stir often. Rhubarb Smoothie: To cold stewed rhubarb add your choice of frozen berries, low-fat yogurt, orange juice & a banana. Mix in a blender & add honey to taste. Rhubarb Muffins/Scones: Add 1 cup of finely chopped rhubarb & zest of 1 orange to your favorite batter. Rhubarb Applesauce: Heat 3 cups of peeled, sliced apples, 1/3 cup sugar, 1 cup chopped rhubarb over medium heat until apples are soft, about 15 minutes. Stir often. To enhance flavor, add raisins, cinnamon or ginger to taste. Rhubarb Cherry Pie: Stir 1 cup coarsely chopped rhubarb with 1 – 540 ml can of cherry pie filling. Bake the same as you would for a cherry pie. Savory Rhubarb Pork Sauce: In a medium saucepan, combine 2 cups sliced rhubarb with 1/3 cup brown sugar, 1 Tbsp cider vinegar & 3/4 tsp fresh, grated ginger. Simmer until soft.
Hopefully you will find one of these ideas useful. Enjoy!
In a food processor, place flour, cornmeal, salt & sugar; pulse several times to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. While machine is running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out on work surface. Place dough on plastic wrap. Flatten to form disk; wrap & refrigerate at least 1 hour.
In a medium saucepan, combine rhubarb, both sugars, cornstarch & salt. Cook stirring occasionally, until the rhubarb releases its liquid & begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove from the heat & stir in vanilla. Set aside to cool to room temperature.
On a lightly floured work surface, Divide dough into 16 pieces. Line 8 mini flan pans with bottom crusts; rolling the remaining 8 balls into circles for top crusts. Pace circles on parchment paper. Refrigerate bottom & top crusts again for 1 hour.
Preheat oven to 375 F. Divide rhubarb filling among the 8 tarts. Cut a design of choice in the top crusts & fit to mini tarts. Brush with egg wash & sprinkle with sugar. Bake until crust is golden & filling bubbles a little bit, about 20-25 minutes. Serve warm or at room temperature, topped with whipped cream or ice cream.
These little minis would also be nice made as fruit galettes for something a bit rustic looking.
We will soon be heading into fall. For apple lovers, the cool mornings and clear days of Autumn mean one thing; its time for some of the season’s crisp, juicy apple harvest. Apples are available year round thanks to controlled-atmosphere, cold storage chambers that keep them fresh for months. Some varieties even develop better flavor overtime. After 30 plus years in the food service industry, I retired and spent some wonderful years as tree and shrub buyer for a garden center. On this property there were many apple trees. One of the varieties was called Westland. These particular apples don’t taste like much until the first frost had touched them. Apples are a very common fruit but shouldn’t be overlooked due to their versatility.
When you take notice of how many ways apples are used in German baking, cooking, etc. its very clear that Germany loves its apples. For example there’s fresh apples, apple sauce, apple pancakes, apple juice, apple schnapps, apfelschorle (apple juice and carbonated water) and of course the many versions of apple cake …..
This German Apple Cake is served with a nice vanilla custard sauce making it quite special.
Preheat oven to 375 F. Grease & flour or line with parchment paper an 8 or 9-inch spring form pan.
In a large bowl, whisk together flour, baking powder, salt, cinnamon & cardamom. Using a pastry blender or your fingers, cut in butter until mixture resembles fine crumbs. Add 3/4 cup sugar & mix. Peel apples; slice & cut as suggested. Toss apples with flour mixture to coat.
In a separate bowl, beat eggs & milk together. Add to the apples & flour; mix in with a large spatula until just combined. Batter should look thick & dough-like. Transfer the dough to prepared cake pan & flatten the top using the back of spatula. Sprinkle 2 Tbsp sugar over the cake top. Bake for 45-50 minutes or when cake tests done.
In a bowl, whisk egg yolks & sugar until pale yellow about 2-3 minutes. In a medium saucepan, bring the milk just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan & stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Stir in vanilla & transfer to serving pitcher. This custard is not a thick, pudding like consistency; it needs to be a pour able.
European bakeries are famous for their colorful, not to mention, mouthwatering displays of fresh fruit tarts. In France, fruit tarts are one the biggest selling desserts after the eclair and the vanilla custard slice. Many households keep their recipes top secret and the fillings vary according to the region where one lives.
Although there are both savory and sweet variations, over time culinary trends took tarts primarily in the sweet direction. The sheer beauty of the fruit draws one in like no other.
In a blog at the end of June 2016, I featured a FRESH FRUIT PIZZA with loads of variations you may enjoy to re-visit.
Today’s FRENCH FRUIT TART has the simplicity of a shortbread crust combined with the sweetness of vanilla custard and a wonderful blend of banana, kiwi and strawberry flavors. It should make a stunning addition to your summer barbecue.
In a small bowl, combine flour, sugar, cinnamon & salt. Cut in butter until mixture resembles coarse meal. Sprinkle with ice water, tossing with a fork just until evenly moistened. Shape into a disk; wrap; refrigerate for 30 minutes.
Using a double boiler, heat milk over simmering water just until bubbles form around the edge of pot. Beat egg whites, sugar & salt in small bowl. Beat a spoonful of hot milk into egg mixture. Whisk egg mixture into milk in pot. Cook, stirring, over simmering water until mixture thickens slightly & coats a spoon, about 10 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.
Preheat oven to 375 F. Lightly grease an 8-inch flan pan with a removable bottom. On a lightly floured surface, roll out pastry into a 10-inch circle. Fit pastry into pan; pierce in several places with a fork. Bake just until golden brown. Remove to wire rack & cool completely.
Spoon custard over cooled pastry. Bake for another 18-20 minutes. Remove to wire rack & cool to room temperature. Refrigerate up to 8 hours. Just before serving, arrange banana, kiwi & strawberry slices over custard. Serves 6.
This week we celebrate my husband, Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes.
Brion has always loved pineapple pie. I’m not sure where it came from but could possibly have been from time spent in the Cook Islands years ago.
In 1950, the Pillsbury company (General Mills) came out with a pie crust mix. Their promotion read that ‘the quality was assured by the finest ingredients, scientifically blended and perfectly balanced’. All you had to do was add water and mix. To further promote their product they included a recipe for Pineapple Pie supposedly having been written by ‘Ann Pillsbury’. This was a fictitious home economist created for marketing purposes. She essentially represented the members of the Pillsbury Home Service department. Unlike Betty Crocker, Ann Pillsbury did not catch on and was replaced in 1965 by the Pillsbury Doughboy who we still see in their current advertising.
My blog recipe is a bit different from the vintage one but is one of Brion’s favorites. Over the last six months, Brion’s love and support have helped me recover from shoulder replacement surgery for which I’m very grateful.
In a saucepan, combine cornstarch & sugar. Gradually stir in water until mixture is smooth. Add lemon zest & undrained crushed pineapple. Stir constantly over medium heat until mixture starts to boils; reduce heat slightly & continue to boil 2 minutes. Remove from heat; quickly stir in butter & beaten egg yolks, mixing well. Allow mixture to cool to room temperature.
In a food processor or with a rolling pin, crush biscuits finely & evenly. Melt butter; add to crumbs, mixing well with fork. Press evenly over bottom & up sides of a 9-inch flan or pie pan. Refrigerate crust while filling is cooling.
Preheat oven to 375 F. In a small bowl, beat egg whites until soft peaks form, gradually add sugar. Beat until sugar is dissolved. Spread filling evenly into crust; top with meringue making sure to spread it to the edge of crust to form a seal.
Bake for about 5-10 minutes or until surface of meringue is evenly golden brown.
On February 12, 2016, I posted my first blog on this site. It was called ‘Bake Day Surprises’. It featured a simple little recipe from one of my mother’s many versions of dumplings. A sweet, caramel-like, bread dough dumpling that brings back another taste of a memory never to be forgotten.
Dumplings are made from a dough that can consist of ingredients such as flour, potatoes and bread crumbs. Most often formed into a ball shape, then boiled or steamed.
In German cuisine, you will find a dumpling for every occasion and course in a meal. They can be served as a main meal, side dish, part of a soup or as a sweet dessert. Other varieties are filled with fruit or meats.
The fact that my mother baked bread every week when I was a kid, meant that dumplings were the ‘norm’.
With fresh blueberries available at this time of year, why not use some in a few BLUEBERRY DUMPLINGS!
Place blueberries into a skillet. Add water, sugar & cornstarch. Cook over medium heat, stirring occasionally, until blueberry juices start to flow & bubble. Turn heat to low.
In a large bowl, combine flour, baking powder, zest, nutmeg & salt. Add milk & stir until flour mixture is just moistened. With a spoon, drop 8 'dumplings' onto simmering blueberry mixture. Cover pan & allow to cook 14-15 minutes or until dumplings puff up nicely.
You could say the German pancake is a cross between a souffle and an omelet. Baked in a round pan with sides, it is quite similar to a Yorkshire pudding in which the center is sunken. It derived from the German Pfannkuchen and is also called Dutch baby pancake. This light, airy pancake is crispy around the edges while retaining a tender, custard like middle.
In most cases these pancakes would be served with lemon slices, powdered sugar and butter. My choice today is to serve them with sliced bananas drizzled with orange sauce.
This is one of the simplest dishes to prepare and one of the most impressive to serve. I don’t actually recall my mother making these but we certainly did eat the more ‘common’ pancakes, which were so good as well.
Preheat oven to 400 F. Generously butter two 9-inch cake pans. In blender, process eggs gently until light in color. Add remaining ingredients; process until smooth & pour into pans. Bake 20 minutes; reduce heat to 350 F. & bake 10 minutes more. Slide onto warm plates. Prepare banana/orange sauce WHILE pancakes are baking.
In a skillet, combine butter, sugar, orange juice & zest; bring to a boil. Peel bananas & slice; add to orange sauce. Stir to coat. Remove from heat. Pour banana/orange sauce over baked pancakes & serve.