Cinnabon's and Snow

Lot's of snow and no where to go is the reason for this recipe. It's also the reason I have to spend an extra 45 minutes on my elliptical today. 

Enjoy... and if it's snowing where you are, BAKE! (this recipe makes 12 large "cinnabons")

1 cup warm milk (between 110-115 degrees)

1 package dry yeast

2 eggs, room temperature (you can do this quickly by plunging eggs into hot water for a minute or two)

1/3 cup unsalted butter, melted

1 teaspoon salt

1/2 cup sugar

Sprinkle the yeast over the warm milk in a large bowl until In about 5 minutes, the yeast will have dissolved and will be foamy. Add eggs, butter, salt and sugar. Whisk together. 

Stir in:

4 to 4 1/2 cups all purpose flour (1 cup at a time) to form a nice dough. Turn out on floured board and knead until smooth and elastic. Form into a ball and place in a lightly greased bowl, cover with a towel and let rise in a warm place until doubled in size. 

Once dough has risen, punch down and let rest for 10 minutes. While dough is resting: mix 1 cup brown sugar and 2 1/2 tablespoons cinnamon in a small bowl. Soften 1/3 cup unsalted butter. 

Roll dough out to a 16 X 21 inch rectangle. Smear dough with butter and sprinkle sugar/cinnamon mixture evenly over buttered dough. 

Starting at end nearest you, roll up, jelly roll style. Slice into 12 even "buns" (you can do this easily with dental floss, thread or a serrated knife.

Place buns in a lightly buttered 9 X 13 inch baking pan.* * see note, below

Cover with a towel and let rise 30-45 minutes until puffed. 

Bake at 400 degrees for 20 minutes. 

While buns are baking, make the frosting. 

1/4 cup softened butter

3 ounces cream cheese

pinch of salt

1/2 teaspoon vanilla

1 1/2 cups powdered sugar

1 tablespoon milk

Beat until smooth. Frost the buns while still warm. 

**you can do all of the above the night before, cover and refrigerate. In the morning, set pan in warm place and let buns rise for 30-45 minutes before baking. 

Now excuse me, I need to work off this snow day treat! 

Travels and Apple Crisp

I am going to take a few days off this week to travel up North with my good friend Anne. We are looking at a piece of property at the foot of the Berkshires.

Dare I dream?

I promise I'll be back on Thursday and will devote the rest of the days leading up to "the big day" that is, Thanksgiving, with some turkey, stuffing and side recipes.

Until then, Bon Appetite!

The Best Husband In The World and I went apple picking yesterday. The last day of the season for Pick-Ur-Own. It was a beautiful day after so many rainy, cold ones last week. Even though the apples were not that plentiful, we filled our basket and had a lovely day out in the orchard, under a blue, sun filled autumn sky.

Apple Crisp: serves 6

Preheat oven to 375 degrees.

Butter a 1 1/2 quart casserole.

Peel, core and slice 4 to 5 large apples.

Toss with the juice and rind of one lemon.

Sprinkle with 1/4 cup sugar and 1/2 teaspoon cinnamon

Place in buttered casserole and drizzle 1/4 cup water over.

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup flour

1/2 cup quick oats

1/2 teaspoon ground cinnamon

pinch salt

1 stick unsalted butter, melted

Whisk together the sugars, the flour, the oats and the salt. With your fingers, work the melted butter into the flour/sugar mix until well blended. Sprinkle the mixture on top of the apples.

Bake for 30 to 40 minutes until apples are soft and topping is brown and crisp.

Serve warm with vanilla ice cream.