Sunday, January 30, 2011

Recipe Exchange!

Cinnamon-y goodness ahead!
 To be completely honest, I usually despise forwarded email "games" and chain letters.  If I don't know who my true friends are just by my interaction with them, I sincerely doubt that asking them to send me back a picture of a kitten professing undying friendship will clarify the matter.  Having said that, there are a few that I enjoy (usually when attempting to procrastinate, as I am now).  One of them is the recipe exchange.

This sounded like fantastic fun to me, and came from one of my coworkers.  ALMOST everyone I sent this to, however, declined to participate.  Most excused themselves on the grounds that they don't use recipes.  My dad sent my coworker his recipe for Kraft Dinner (at least she got a laugh!).  Only a few people gave it a go, but I still got a few yummy new ideas.  One, coming via my dear friend Andrea's mom, was for quick cinnamon buns.  Having spent quite a bit of time on some failure-to-rise sticky buns a few months ago, I appreciated this recipe using more of a baking-soda-leavened biscuit dough base:

Jiffy Cinnamon Rolls
From Barb Hoath (not sure of her original source)

Makes 12 buns 
  • 2 cups flour
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • Dash salt
  • 1/4 cup cold butter
  • 1 cup milk
For Filling:
  • 1/3 cup softened butter
  • 1 cup brown sugar
  • 3 tsp cinnamon
  1. Preheat oven to 400ºF.
  2. "Crumble" butter into the dry ingredients (easier to accomplish with a pastry blender; I had to stick to the two knives technique.  You could try freezing and grating the butter, too)
  3. Add milk and mix all ingredients with a fork. 
  4. Roll out on a floured counter to a rectangle shape about 12" long by 8" width.
  5. Mix softened butter, brown sugar, and cinnamon for filling. Spread this mixture over the dough.
  6. Roll up dough from the 12" side and pinch 'seams'. Cut the rolled dough into 12 individual pieces. Place each piece in a greased muffin tin.  Bake at 400ºF for 20 minutes.
  7. Optional: glaze with 2 tbsp icing sugar mixed with 1 tbsp milk (I opted out of this; they're great on their own!)
Pre-oven... the dough was a bit sticky, but the end result was worth it!
Somewhat surprisingly, I actually received a number of other recipes.  I have yet to try these, so there are no pictures, but I'm happy to share them with you:

Cream Cheese Brownies
Sent by Sheri Moore, originally from 'Cookies and Brownies' by Alice Medrich

Makes about 16 - 2 inch squares.
Brownie Layer:
  • 1/2 cup (113 grams) unsalted butter, cut into pieces
  • 4 ounces (115 grams) unsweetened chocolate, coarsely chopped
  • 1 1/4 cups (250 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (65 grams) all purpose flour
  • 1/4 teaspoon salt 
Cream Cheese Layer:
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1/3 cup (65 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  1. Preheat oven to 325ºF (160ºC) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.
  2. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. 
  3. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). 
  4. Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.
  5. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. 
  6. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without fully mixing them.
  7. Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. 
  8. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. 
  9. These brownies can be stored in the refrigerator for several days.

Apple or Rhubarb Cake
From Grandma Mary of the Morris Family

Makes about 9 pieces, judging by how I cut a 9"x9" cake

  • ½  cup butter
  • 1½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup sour milk or buttermilk (add a tablespoon of white vinegar or lemon juice to a cup of milk if you don't have buttermilk)
  • 2 cups diced rhubarb or apples (blueberries also work well!)
  1. Preheat oven to 350ºF.
  2. Mix as you would any cake; wet ingredients first, then mix in dry ingredients.  
  3. Fold in apples or rhubarb and place in buttered 9X9 pan.  
  4. Mix ⅓ cup sugar and 1 tsp cinnamon.  Sprinkle on top of cake before baking at 350ºF for 25-30 minutes. 

Roasted Pepper and Goat Cheese Baguette
From the McCormacks (not sure of original source, but I really want to try this!!)

Makes 1 loaf
  • 1 loaf of French bread
  • Goat cheese or Feta (enough to spread over the insides of the loaf on both sides)
  • 1 red pepper
  • 1 yellow pepper
  • Fresh basil leaves ( 1 package should be good)
  • Olive oil
  1. Split bread lengthwise into two long halves.
  2. Cover both sides with cheese and lay basil leaves on top of cheese
  3. Thinly slice peppers and cook the in a skillet with olive oil until tender
  4. Spread sliced peppers inside the loaf
  5. Close loaf and compress; wrap tightly in foil if taking to a party
  6. Slice 1 inch pieces with bread knife and serve!
Ed. note: This sounds delicious; when I make it, though, it'll probably be comprised of actual charred roasted peppers, mixed with sautéed onions and garlic in olive oil.  I would also probably pop the foil wrapped loaf in a 350ºF oven for about 20 min. to heat through before slicing.  But that's just me!

So despite my distaste for email "games", I think I really benefited from this one.  It was a bit strange to be getting emails from people I'd never met before, but I think that just lends more evidence to my belief that food is a universal unifier.

Hoping to share another community food event with you before the weekend is out,

1 comment:

  1. mm, those look amazing! I don't recall getting this chain email, I am disappointed!! I totally would have shared favourite recipes :D