Potato Cinnamon Rolls

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’.

 

Potato Cinnamon Rolls (Twists)
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Servings
12 twists
Servings
12 twists
Potato Cinnamon Rolls (Twists)
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Servings
12 twists
Servings
12 twists
Ingredients
Dough
Cinnamon/Sugar Mix
Glaze
Servings: twists
Instructions
Dough
  1. 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.
  2. 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.
Cinnamon/Sugar Mix
  1. In a small bowl, combine brown sugar & cinnamon; set aside.
Assembly
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
  • 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.
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Pumpkin Spice ‘Chai’ Latte

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.

 

Pumpkin Spice Chai Latte
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Servings
2
Servings
2
Pumpkin Spice Chai Latte
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. Divide coffee & milk mixture between 2 mugs. Top with extra milk foam (if using) & sprinkle with a bit of pumpkin spice.
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Classic Gingerbread Cake

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.

Classic Gingerbread Cake
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Applesauce is such a great addition in that it adds to the cake moistness.
Servings
9-12
Servings
9-12
Classic Gingerbread Cake
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Applesauce is such a great addition in that it adds to the cake moistness.
Servings
9-12
Servings
9-12
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 F. Line a 9-inch square baking dish with parchment paper.
  2. In a medium bowl, cream together sugar & butter until lightened in color & fluffy. Beat in egg, molasses, applesauce & hot water until fully combined.
  3. In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger & cloves. Whisk into wet ingredients, mixing ONLY until blended.
  4. Bake for 30-35 minutes until cake springs back when touched or a knife inserted comes our clean.
Recipe Notes
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Harvest Pie / Tarts

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.

Harvest Pie
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Servings
6
Servings
6
Harvest Pie
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Servings
6
Servings
6
Instructions
  1. Preheat oven to 425 F. Line a 9-inch DEEP pie with pastry.
  2. In a large bowl, combine apples, zucchini, carrots, nuts & flour; toss to coat.
  3. 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.
  4. 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.
  5. Serve with whipped cream if desired.
Recipe Notes
  • Oven temperatures often vary, so if you prefer, bake pie at a bit lower temperature.
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German Apple Custard Cake

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.

 

German Apple Custard Cake
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Servings
12
Servings
12
German Apple Custard Cake
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Servings
12
Servings
12
Ingredients
Cake
Custard
Servings:
Instructions
Cake
  1. Preheat oven to 375 F. Grease & flour or line with parchment paper an 8 or 9-inch spring form pan.
  2. 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.
  3. 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.
Custard
  1. 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.
  2. Serve custard warm or cold over apple cake.
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French Fruit Tart

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.

French Fruit Tart
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Servings
6
Servings
6
French Fruit Tart
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Servings
6
Servings
6
Ingredients
Pastry
Filling
Fresh Fruit Topping
Servings:
Instructions
Pastry
  1. 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.
Filling
  1. 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.
  2. 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.
  3. 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.
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Rhubarb Sour Cream Pie or Tarts

Rhubarb was originally cultivated for its medicinal properties and was not used in European cooking until the late 18th century. The history of rhubarb is very complicated but simply put there are only two broad categories, medicinal and culinary.

Thought of by many as an old fashioned ‘vegetable’, it never has really fallen out of favor. In Germany, rhubarb season is from April until June. There are countless recipes using rhubarb as the German people are very passionate about eating produce they have grown themselves.

I have an inherited love of rhubarb — the way it tastes, its huge beautiful foliage, its hardiness, productiveness …….

RHUBARB SOUR CREAM PIE  (German Rhabarber Sauerrahn Kuchen) has been in my pie ‘go to’ file forever. The combination of these two ingredients works magic. Just for something different, I decided to use the same recipe but make it into tarts today.

Rhubarb Sour Cream Pie / Tarts
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Servings
6
Servings
6
Rhubarb Sour Cream Pie / Tarts
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Servings
6
Servings
6
Ingredients
Topping
Servings:
Instructions
  1. In a small bowl, combine oatmeal, brown sugar, margarine, flour & citrus zest. Cut in margarine until mixture is crumbly. Set aside.
  2. Preheat oven to 400 F. In a large bowl, combine sugar, cornstarch, cinnamon & nutmeg; beat in sour cream & egg. Gently fold in rhubarb. Pour into pastry shell. Sprinkle topping mixture over the filling.
  3. Bake at 400 F. for 15 minutes. Reduce heat to 350 F. & bake for 35-40 minutes or until topping is golden brown. Cool on a wire rack before slicing.
Recipe Notes
  • In order to obtain nice slices, refrigerate pie until cold then slice & heat a bit in the microwave if preferred.
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Cheese Crusted Apple Pie

CELEBRATING FATHER’S DAY!

Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.

As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE.  Both of them loved apple pie so it seems like a good choice for the blog recipe.

Cheese Crusted Apple Pie
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Servings
10
Servings
10
Cheese Crusted Apple Pie
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Servings
10
Servings
10
Ingredients
Cheese Pastry
Filling
Topping
Servings:
Instructions
Cheese Pastry
  1. In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
  2. Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.
Filling
  1. Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.
Topping
  1. In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
  2. Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.
Recipe Notes
  • Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.
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Rhubarb Cheesecake Squares

The thought of rhubarb is a nostalgic thing for me. I have memories of my mother’s neat row of rhubarb plants growing along the edge of her garden. Magically each spring they would reappear from what had been frozen ground only a few short weeks before. While other plants still lay dormant, the large fan shaped rhubarb leaves quickly gathered enough sunlight to produce some juicy stalks. 

Tucked in behind the water fountain, in Brion and my flower garden, are three rhubarb plants. Originally we had put them there to show off that huge foliage as well as being used in my cooking. Time has passed and with our trees becoming more mature, they are getting more shade than they like. Nevertheless, last year they were still producing in late September.

I’m going to start off this season with some RHUBARB CHEESECAKE SQUARES,  a favorite recipe that comes from tasteofhome.com

Rhubarb Cheesecake Squares
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Servings
16 squares
Servings
16 squares
Rhubarb Cheesecake Squares
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Servings
16 squares
Servings
16 squares
Ingredients
Servings:
Instructions
  1. In a small bowl, combine flour, oats & brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto bottom of a greased 9-inch square baking dish. Set aside. Preheat oven to 350 F.
Filling
  1. In a small bowl, beat cream cheese & sugar until smooth. Beat in salt, vanilla, cinnamon & nutmeg. Add egg; beat on low speed just until combined. Stir in walnuts & rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
  2. Bake for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into squares.
Recipe Notes
  • If you are wanting to use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a sieve, but do not press liquid out.
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Mango – Orange Chicken Breast

Mango anything always sounds good to me. What isn’t to like about a ripe mango?  Of course, its versatility as a fresh fruit, in salsa, baking, paired with meat etc. makes it pretty appealing. A few years ago, Brion & I spent 3 months in Cuenca, Ecuador. It was quite an ‘adventure’ but a valuable experience for us. If you follow my blog, you may recall the article I posted in July 2016 entitled ‘Dutch Apple Pie’.     

Today, I wanted to tell you about the ‘markets’. Ecuador is famous for its colorful indigenous markets. Because the city of Cuenca sits high in the southern Andes mountains, it experiences spring-like weather year round. Small farms that surround this Colonial city grow a variety of lush produce in the rich, volcanic soil. These farmers bring their produce to these markets to sell to the vendors.

Cuenca has at least six major markets that usually entail a mix of indoor and open-air vendors. It is mind boggling when you see it for the first time. They sell a myriad of fruits and vegetables along with seafood, pork, beef and chicken, not to mention clothing, shoes, cook wear, sunglasses, etc, etc, etc. Of course, then there’s the fresh flower markets. All quite an amazing sight to see!!

As a rule, when it comes to chicken breast, I like to stuff them. I decided today,for something different, I would grill them as is and top them with some of those gorgeous mangoes.

Mango - Orange Chicken Breast
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Servings
4
Servings
4
Mango - Orange Chicken Breast
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Servings
4
Servings
4
Instructions
  1. Mix spices on a plate; add chicken, turn to coat both sides of each breast. In a large skillet, heat oil & add chicken; cook 6-7 minutes on each side or until no pink remains.
  2. Meanwhile, prepare couscous as directed on package, omitting salt & oil. Place couscous on serving platter & lay chicken breast on top. Cover to keep warm.
  3. Add red pepper & green onion to skillet; cook for 1-2 minutes. Add mango, orange segments, cilantro & dressing; cook another minute or until heated through, stirring occasionally. Spoon over chicken.
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