Yearly Archives: 2005

February 13, 2005

Harold: Red Hen

located in an area of wicker park that the relentless march of gentrification has only recently reached, the boutique-like decor and atmosphere of the _red_hen_bakery_  belie the humble character of its breads: they are straight-up good.  and by good i mean yummy. i began with a basic focaccia the mere sight of which made me […]

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February 13, 2005

Harold

Harold Originally uploaded by dumin. I have decided to get a few friends on board and tour Chicago bakeries. We will post reviews of the bakeries and their individual products, as well as perhaps the occasional attempt at an in-home recreation of breads we have sampled. My main partner in consumption and critique at the […]

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February 13, 2005

New Book

I ordered a new cookbook that adds to my previous list— Fresh from the Vegetarian Slow Cooker by Robin Robertson. I have only made one thing from it thus far and it wasn’t very good (Mac and Cheese Florentine, made without cheese but rather with a cashew paste). Next time I will make a soup, […]

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February 6, 2005

Pretzels

On super bowl Sunday we had a number of friends over to watch the game. As football is not a sport I generally follow and sitting space in our living room was limited, I decided I would make pretzels. I followed the pretzel recipe from Eric Treuille & Ursula Ferrigno’s Ultimate Bread. I had made […]

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Gale - GEMMA! Great idea, loved the information! (Your mom forwarded this to me.) G. Trausch

gemma - Thanks Gale, I’m glad you like it.

February 6, 2005

Cinnamon Rolls

Cinnamon Rolls Originally uploaded by dumin. Last weekend I made these “Shortcut Cinnamon Buns”. My boyfriend politely ate them, but I didn’t finish mine. They were way too dry to enjoy. Very little flavor and not a great experience.

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John - They were delicious.

Jean - Hello. Try this recipe from the Food Network (Calling All Cooks). I’ve made this once before and they turned out really good.
Cinnamon Rolls
Recipe courtesy Laura Jeffries
Recipe Summary
Difficulty: Easy
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Yield: 30 rolls
User Rating: 5 Stars
2 packages yeast, (1/2-ounce or 2 scant talespoons)
1/2 cup hot water
1 tablespoon sugar
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour
Dough topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon
Frosting:
1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract
Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.
Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.
Put dough onto floured counter top. Knead dough until it doesn’t stick to your hands (don’t over kneed or add too much flour).
Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).
Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.
Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.
Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven – let cool.
FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.
Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Episode#: CA1A01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

gemma - Hi Jean,
Thanks for the recipe suggestion. I will have to try theses some weekend soon. I think the biggest problem with the recipe I used (besides the recipe itself) is that I was being lazy and wanted something quick yet tasty. I need to continually remind myself that taking short cuts rarely works to create a product to be proud of.