90 Minute Cinnamon Rolls
From: JMILES@vm.ucs.UAlberta.CA
Date: Thu, 30 Sep 1993 14:37:30 -0600
3 1/4 cups of all-purpose flour, divided
1 envelope Fleischmann's Quick Rise Instant Yeast
1/4 cup sugar
1/2 tsp salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly brown sugar
1 tbsp cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional
SET aside 1 cup all purpose flour from total amount. MIX remaining flour, yeast
,sugar, and salt in large bowl. HEAT milk, water, and 1/4 cup margarine until
hot to touch, 125F-130F. STIR hot liquid into dry ingredients. MIX in egg.
MIX in enough reserve flour to make a soft dough, that does not stick to the
bowl. TURN out onto floured board and knead 5mins. COVER dough and let 10mins
MIX brown sugar, cinniamon, & margarine together. ROLL dough into 12x9inch
rectangle. SPREAD with cinnamon mixture. Sprinkle with raisins. ROLL up from
long side, jelly-roll style; pinch to seal the seam. CUT into 12 equal slices
with a sharp knife. PLACE cut side up in large greased muffin cups; place on
baking sheet over a shallow pan half-filled with boiling water. COVER dough
and let rise 20 mins. BAKE at 375F for 20mins or until browned. Remove from
muffin cups to cool. Serve warm makes 12 buns.
ENJOY Jennifer M.
CREPES WITH FRUIT
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(Makes 12 crepes)
Ingredients:
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4 eggs
1 cup milk
1 tblsp melted butter or margarine
1 cup all-purpose flour
2 tblsp sugar
dash of salt
4 cups seasonal fruits or berries (peach chunks, strawberries,
blueberries, etc.)
Instructions:
-------------
Whisk or process all ingredients except fruits together until smooth.
Let stand 1/2 hour to let bubbles escape; stir before using.
Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cup
batter into hot pan and immediately tip to coat entire bottom. Place on
burner and cook until edges begin to brown and batter loses its shine.
Transfer crepe to cooling rack. Repeat until all batter is used.
Crepes can be stacked if being used immediately; layer with waxed paper
if refrigerating or freezing.
To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll
and top with 1 tablespoon of raspberry coulis.
Note: These can be served in just a few minutes when you make the crepes
ahead of time and freeze them.
>
BASIC PANCAKES
==============
Ingredients:
------------
2 cups flour
3 tsp baking powder
1/2 tsp salt (very important)
1/4 cup sugar
2 eggs (or equivalent egg beaters)
2 tblsp oil
1 cup milk
Instructions:
-------------
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients
with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry
pan with oil. Heat until water dropped from your hand bounces around.
Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until
bubbled all over the top and brown on bottom. Flip, cook until brown on
other side. Keep you griddle very hot at all times.
Variations:
-----------
1. Substitute 1 cup whole wheat flour for white flour.
2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2
tsp baking powder.
3. Put some pecan or walnut pieces in with your dry ingredients (this
keeps them from sinking). Or put in some blueberries .. also with dry
ingredients.
4. Increase your eggs. This will make them a little more like a crepe.
Top with sliced apples, brown sugar and cinnamon and fold in half.