Cinnamon Rolls

If you're from the south and you grew up in a church, then you know that the best cooks are those lovely women that learned from their mothers and grandmothers! Their talents really shine when there's a church dinner on Sunday - they pull out their best dishes that are everyone's favorite. You always have enough of each dish, and everyone has their special touch that they put on it. Ergo, church cookbooks have tried & tested recipes that are usually very trustworthy and tasty. Over the years, every time my mom would buy a cookbook from a church or family/school group, she'd buy one for herself and one for me and for my sister. I plan to do the same thing for my daughters one day - what a great way to pass on your favorite recipes! Also, don't be scared to write in your cookbook. Make changes that you like, mark recipes that are "good" so that you know you've tried them and what you thought about them. On the cinnamon roll recipe I use I have "Very good!" written, and I also have the ingredients halved since it was easy to split for 12 rolls. I've been searching and searching for a good cinnamon roll recipe, and these are moist and soft and probably not very good for you at all. :) But they're good.

The recipe for "Our Favorite Cinnamon Rolls" is by Harriet P. Hodge, and is from the Plyler Family Favorites: Past and Present. It's the family cookbook for a woman at my church in Winnsboro, SC. The original recipe makes 24 cinnamon rolls. I've always made them twelve at a time and put them in a glass or metal 13x9x2 baking dish to bake them in, although the recipe calls for them to be baked individually on a cookie sheet. If you just want to make 12 (which is plenty, unless you're feeding a crowd like a Sunday School class), I've put the halved ingredient in parenthesis.


"Our Favorite Cinnamon Rolls" - Harriet P. Hodge, (January 2004), Plyler Family Favorites: Past and Present


2 (1) packages yeast
2 (1) c. lukewarm water*
2 (1) tsp. salt
1/2 (1/4) c. sugar
6 1/2 (3 1/4) c. plain flour, divided*
3 (2) eggs
1/2 (1/4) c. melted shortening*
2 (1) sticks margarine, softened
2 (1) c. sugar
cinnamon

Combine yeast, water, salt, and 1/2 (1/4) cup sugar in a large bowl. Let stand for 5 minutes, then add half of the flour, eggs, and melted shortening. Stir well. Mixture will be rather moist. Add the rest of the flour. This will make mixture very dry. Cover with damp cloth and let rise* until double in bulk (about 2 hours (1 hour if kept halved in 12 servings)). Punch down and knead 6 to 8 times. Roll out on floured table or board. Spread 2 (1) sticks margarine* on rolled out dough; sprinkle 2 (1) cup sugar over margarine. Add cinnamon to taste.* Roll dough in jellyroll fashion. Cut with string/knife/pastry cutter into 1/2 inch pieces*. Place on greased cookie sheet. Let rise to double in bulk again. Bake at 375 degrees for 20 minutes or until lightly browned*. Make an icing of confectioners' sugar, water, and vanilla (or just buttercream) and spread over or drizzle on the baked rolls while still warm.

*Post notes:
If you have a digital read thermometer, you want your water to be between 110 and 115 degrees.
I've found from research & experience that unbleached flour is best for working with yeast.
Instead of melted shortening, I just use butter.
When it comes to rising, I usually turn the oven on for a minute of two and turn it off when it feels warm inside (85 degrees or so). It's the easiest way to let the cinnamon rolls rise. Also, after you cut them, if you want to wait until the next day to bake them put them in the fridge, covered, and let them rise the second time right before baking.
I usually melt the margarine in the microwave a little and can spread it on easily.
I've added (soaked) raisins and chopped toasted walnuts - you can add your favorites if you wish.
To cut, I cut off the raw edges, then start in the middle, then cut each half in half, then do it again to each piece and voila, 12 pieces.
When baking, I've found that 350 works just as well, and go easy on the time - when they're browned on top they're done - it doesn't always take 20 minutes!

As for the icing, when I made them for Sunday School, I whipped together a butter cream icing in my mixture. I like orange - iced cinnamon rolls, so I zested two oranges and added the juice of both to the buttercream and whipped it in the mixer until it was soft and fluffy.

Enjoy!!

Blueberry Cobbler

Tonight Carlyle & I went to a potluck at a local park with a bunch of young married couples from the church we've been visiting. I made blueberry cobbler and it was a crowd favorite! :-) I literally only have one small serving left - and I made a 9x13 pan of it and there were maybe like 20 couples there +children. I didn't take a picture of it - sorry - but it ends up looking kind of golden / crusty/cracked on top from the sugar mixture sprinkled on top of the batter.

Not my pic, not my cobbler, no peaches, but this is the best example I can find of what the crust looks like. 

It sounds complicated, but it's really pretty easy to make. Here's the small (8x8) recipe (I doubled it for the 9x13 inch pan). It's from this cute little blueberry farm that my family used to go to to pick blueberries. They have more recipes on their website - the blueberry muffin recipe is really good, too.  Now my parents have a gazillion blueberry trees so we get blueberries for free! Thanks Mom & Dad! :)


2 C. blueberries
Juice of  ¼ lemon (1 ½ tsp.)
¾ C. sugar
3 T. butter or margarine, softened
½ C.  milk
1 C. all purpose flour
¼ tsp. salt
1 tsp. baking powder
½  to 1 C. sugar (according to your taste and the sweetness of fruit)
Dash of salt
1 T. cornstarch
¾ C. boiling water 

Line well-greased 8 x 8 x 2 inch pan with blueberries and sprinkle lemon juice over them.  (I didn't have lemon juice, so I didn't do this step. I did sprinkle about 1/3 cup sugar over the 4 cups of blueberries.)

Cream ¾ C. sugar with butter and add milk.  

Add to this mixture the flour sifted* together with baking powder and salt.  Spread this batter over blueberries.

Mix together the ½ to 1 C. sugar with cornstarch and salt.  Sprinkle this over batter and pour the boiling water over the top, but do not stir.  

Bake at 375°  for 1 hour.

(Recipe may be doubled and baked in a 13 x 9 inch pan for 1 hour.)  Serve warm with vanilla ice cream or whipped cream. 

*When recipes say to "sift" the flour mixtures, generally I dump all of it together and whisk it for about ten seconds or so until I think it's all mixed together and airy. Sifting is not an effective way to mix and evenly distribute baking power / or other leavening agents.