(2) Frosted Cinnamon Icebox Rolls

2 packages active dry yeast
½ c warm water (105F to 115F)
2 c lukewarm milk (scalded then cooled)
1/3 c sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg
3 c Gold Medal® whole wheat flour
3 c Gold Medal® all-purpose flour
4 T butter or margarine, softened
½ c sugar
1 T plus 1 t cinnamon
Browned Butter Frosting (below)

1. Dissolve yeast in warm water. Stir in milk, 1/3 c sugar, the oil, baking powder, salt, egg, and 1½ cups of each flour. Beat until smooth. Mix in enough of the remaining flours to make dough easy to handle.

2. Turn dough onto well-floured board; knead until smooth and esastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1½ hours. (Dough is read if an indentation remains when touched.)

3. Grease 2 oblong pans, 13”x9”x2”. Punch down dough; divide into halves. Roll 1 half into rectangle, 12”x10”. Spread with half of the butter. Mix ½ cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning a wide side. Pinch edge of dough into roll to seal. Stretch roll to make even.

4. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours bu tno longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

5. Heat oven to 350F. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Browned Butter Frosting while warn. Makes 24 rolls.

Browned Butter Frosting: Heat 3 T butter or margarine over medium heat until delicate brown. Stir in 1½ cups powdered sugar, 1 T milk, and ¾ t vanilla. Beat until smooth and of spreading consistency. Frosts 1 pan of rolls.

(Note: If larger rolls are desired, roll dough into rectangle, 10”x9”. Cut each roll into 9 slices. Place in greased baking pans, 9”x9”x2”. Makes 18 rolls.

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Okay, I admit: These aren't strictly a holiday tradition in my family. Mom makes them reasonably often. But they're a year-round favourite, and she likes to make favourites at Christmas, so they often make it onto the breakfast table this time of year. They are simply to die for - the best home-made cinnamon rolls I've ever had in my life. They're right up there with Cinnabon!!

Mom tried to make these Christmas '99 when we were in the States for my sister's wedding. We were staying for two weeks in an unused apartment in a neighbourhood or retired missionaries. There was yeast in the fridge, so Mom used that for the rolls. They didn't rise at all! We had teeny tiny rolls that year, but they still tasted fine!

Yummy-in-your-tummy Christmas Countdown

Between now and Christmas, I (Saralynn) am putting up recipes for ten food items I think are essential to Christmas. This blog has become woefully neglected in the past few months as I've had a baby and my mom has now traveled to another country for two months.

SO...

I'm raiding my mother's recipe file, which she left behind, and am posting some of my own favourites. I sadly don't have Mom's recipe for cider, but I'm putting up all my other top foods & drinks from my childhood Christmases. Hope you like them!

(1) Makeover Eggnog

1¾ c sugar
¼ c flour
½ t salt
6 eggs, lightly beaten
3 t vanilla
2 t rum extract
4 c half-and-half
½ t nutmeg
2 qts milk (2%)

In large heavy saucepan, combine sugar, flour, and salt. Gradually whisk in milk and eggs until smooth. Cook and stir over low heat to 160F, about 20 minutes. Remove from heat, add extracts. Cover and chill 2 hours. Just before serving, strain eggnog. Add half-and-half and nutmeg. Makes about 3 quarts.

From Guideposts, December 2003.

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We can't get eggnog in Nigeria, so Mom has often made her own. Sometimes she uses a mix from the States, but sometimes she makes it from scratch. I'm not sure what recipe she uses, but I found this one in her recipe file, so I thought I'd throw it in. Christmas just isn't Christmas without eggnog!

All-Time Favorite Lemon Bars

1 c flour
1/4 c powdered sugar
1/2 c butter
2 eggs
1 c sugar
2 T flour
1 T grated lemon peel
1/2 t baking powder
2 T lemon juice

Heat oven to 350F. In large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press flour mixture into ungreased 8" or 9" square pan. Bake at 350F for 15 minutes. Meanwhile, in small bowl, beat eggs and sugar until light coloured. Stir in remaining ingredients. Pour egg mixture over partially-baked crust. Return to oven and bake 18-25 minutes or until light golden brown. Cool completely. If desired, sprinkle with powdered sugar. Cut in 24 bars.

Can be doubled for a 9"x13" pan. To double:
Double the ingredient amounts. Bake in a 9"x13" pan 25-28 minutes.

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This recipe is from the Pillsbury Kitchens' Family Cookbook and has been a family favourite for years. I don't usually sprinkle sugar on top. They're very sweet as it is. It's a great way to use up lemons!

Imperial Chicken

Chicken Marinade
1 large chicken, cut up in bite-sized pieces
1-1/2 t sugar
1-2 t hot sauce, such as Tabasco
dash MSG
1-2 t sesame oil
3 t oyster sauce, enough to just cover chicken

Combine marinade ingredients and marinate chicken overnight if possible or 4 hours minimum.

Vegetables
2 large green peppers, chopped
anything else like bamboo shoots, water chestnuts
1 c peanuts (unsalted)

Prepare vegetables. Heat frying pan until very hot. Add oil. Stir-fry chicken until almost cooked. Quickly place in casserole dish and cover to keep warm. Add more oil to empty frying pan. Sautee vegetables until crisp tender. Add small amount of oyster sauce if pan becomes too dry. Add peanuts at the end. Add chicken to reheat. Serve over rice.

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For the vegetables, I've always used snow peas, but really you can use anything, as the recipe notes. I also use salt instead of MSG. This recipe is from a friend at UCSD (in the early '80s) with whom I was in a cooking co-op. One day a week, she cooked a dinner for us as well as her family, and another day a week, I cooked for them as well as my family. This recipe was one she cooked for us that I liked so much I asked for a copy. Her name was Barbara; that's all I remember.

Chinese Almond Custard

3/4 c water
1/4 c sugar
1 envelope unflavoured gelatin
1 c milk
1 t almond extract
2 11-oz cans Mandarin oranges, undrained

Heat water, sugar, and gelatin to boiling, stirring occasionally, until sugar and gelatin are dissolved. Remove from heat. Stir in milk and almond extract. Pour into 9"x5" loaf pan. Cover and chill at least 4 hours.

To serve: Cut into 1" squares or diamonds. Serve with undrained fruit. If Mandarin oranges aren't available, canned sliced peaches, with slices cut in half, can be substituted.

Serves 4 to 6.

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This is a very light, cool dessert for a very hot day, or to end a very rich meal. It's nice and refreshing. I don't remember where I got it, but I do have a similar recipe in one of my Chinese cookbooks, so I know it's authentic. Also, I chill the fruit before serving so the gelatin doesn't melt as fast. Almost every time I make it and serve it to guests, they think it's tofu until they taste it!

Zucchini Bread

3 eggs
2 c sugar
2 c (3 medium) shredded zucchini*
1 c oil
2 t vanilla
3 c Pillsbury's Best® All Purpose or Unbleached Flour**
1/2 c chopped nuts (optional)
1 t salt
1 t soda
1 t baking powder
2 t cinnamon
1/2 t nutmeg
1/4 t cloves

Heat oven to 325F. Grease (not oil) bottoms only of 2 9"x5" or 8"x4" pans. In large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil, and vanilla. Add remaining ingredients; by hand blend well. Pour batter into prepared pans. Bake at 325F for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Makes 2 loaves.

*Young tender zucchini need not be peeled or seeded.
**Self-rising flour is not recommended.

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I've never made this with nuts, but they are in the original recipe from Pillsbury Kitchens' Family Cookbook. The bread makes a wonderful Christmas present. If you make smaller loaves, and this recipe makes 4, then you can wrap them in colourful cellophane and give them as gifts. The bread is also great to take to events and parties, especially in the smaller loaves. And it makes a great housewarming gift.

Bau-Dz (Chinese Stuffed Steamed Buns)

Dough:
1 lb flour (+/-)
1-1/2 t yeast (1/2 package)
1 c water
1 T sugar

Soften yeast in room-temperature water with sugar until dissolved. Gradually add flour until you have a stiff dough. Knead for ~10 minutes. Cover and set aside to let rise.

Filling:
1 lb coarsely minced pork
3 young leeks, chopped
2 spring onions, chopped
1 t salt
2 t sugar
1 T soy sauce
1 t sesame oil

Mix well and let stand for 1 to 1-1/2 hours. Divide dough into 24 equal balls. Flatten each ball in the palm of the hand. Then place 1 T filling in the centre. Carefully draw the sides up around it and pinch it to seal at the top without breaking the dough. (It should look sort of like a fat chocolate Kiss.) Make sure to pinch it sealed at the top, or it will burst open when it cooks. Arrange 1/2" apart in a steamer. When the water in the steamer bottom is boiling vigorously, put them on to steam for 30 minutes.

Makes 24 small buns.

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In north China, these were good traveling food because when you traveled, you could stop at a bau-dz stand and get bau-dz. It had a skin to peel off so that no matter who had touched it, it was still sanitary to eat. That's what my father told me. If you make them without the filling, they're called man-tou, just the steamed bread. I grew up eating these from time to time in Taiwan.

Julie's Rigatoni with Bell Peppers

4 large bell pepper (3-4 peppers)
1 lb rigatoni or other tube-shaped pasta
2 T butter, melted
2 T olive oil
5 whole garlic cloves, peeled (4-5 cloves)
2/3 c parmesan cheese, grated
20 large basil leaves, fresh, grated (16-20)

Heat oil in large skillet. Put in garlic cloves and brown on each side. Discard garlic. Add peppers to the oil and saute until tender (15-20 min). Season with salt & pepper. Boil pasta and drain. Return to pan. Pour melted butter over pasta and toss. Add peppers, parmesan cheese and basil. Toss and serve. Top pasta with extra cheese.

Makes 6 servings

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I got this recipe from my sister-in-law Julie, who's ethnically Italian. She wrote it out for me on a paper restaurant placement, and I still have that in my file. Fresh basil is best, but in a pinch, I substitute dry basil. It can be a wholesome vegetarian meal or can accompany something like fried chicken.

Cherry Swirl Coffee Cake

Cake
4 c Bisquick® baking mix
1/2 c water
1/4 c butter or margarine
1/2 c milk
1 t vanilla
1 t almond extract
3 eggs
1 can cherry pie filling**

Heat oven to 350F. Grease jelly roll pan, 15-1/2"x10-1/2"x1" or 2 square 9"x9"x2" pans.

Mix all ingredients except pie filling and glaze. Beat vigorously 10 seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. Serve warm or cool.

Glaze
1 c powdered sugar
1-1/2 T milk

Beat powdered sugar and milk until smooth and of desired consistency.

Makes 18 servings.

**Note: Can use cherry, apricot, or blueberry pie filling - 21oz (600g) can.

Biscuit mix in place of Bisquick®:
4 c flour
2 T sugar
6 t baking powder
2 t salt
Combine and cut in
1 c shortening

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The recipe came from Bisquick®. It makes a nice entry at a breakfast buffet or a teatime coffee celebration of some kind. It tastes good, and it looks pretty. It even freezes and keeps well. Also, it's easy and makes a can of pie filling go a long way. I haven't tried the other kinds (besides cherry) but will someday.