|We're still giving thanks here!|
Hope you all had a wonderful Thanksgiving! We once again headed off to our friends at Fordyce Farm for dinner then over to another dear family for dessert. The conversation was lively, the wine and other beverages wonderful, and the company just right! Since we wanted to enjoy ourselves all day Thursday, we started off preparing a couple days before with the marinating of the beef brisket we would be taking. I found this recipe for Oven-Roasted Beef Brisket at Genius Kitchen. It was amazing! We were also taking mashed potatoes that we made the day before, thanks to a recipe from Ree Drummond, the Pioneer Lady. Smooth and creamy and totally simple to make, I would highly recommend these. I made a grits, bacon and cheese casserole too. It was delicious and a great accompaniment to the rest of the wonderful food everyone brought! My dessert contribution was from my Grandma Pitalo cookbook- Mrs. Sarkin's Spice Cake with a few Mangia Mamma twists like a spiced crumble and spiced liqueur/caramel icing. It was yummy!!
|Brian getting into the spirit making |
the crumble for the spice cake!
We started celebrating our Thanksgiving Day in the morning with my parents coming over for breakfast and the Macy's Parade. Since most of the kids are away at school, it was a great time to share our new home and some delicious food. I've been experimenting with cinnamon rolls from scratch since the kids were little, and found a recipe quite a while ago in a book called, We Didn't Know They Were Angels by Doris W. Greig.
|It's been much used and well loved!|
The whole book is a lovely ideas on how to be hospitable without a ton of effort. It contains a number of recipes that I've used over the years, but the one I have used most of all is for the overnight cinnamon rolls that I like to call The Best Cinnamon Rolls Ever. I've made a few adjustments, but the recipe is terrific just as is. One batch makes about two dozen rolls, but the recipe can be easily doubled. As a matter of fact, I've made 5 times the amount for a few gatherings, and they've always turned out super! These are yummy anytime of year, but for holidays and special occasions you can add all sorts of goodies in the filling, from nuts to raisins or cranberries to fresh berries or even chocolate chips! Oh yeah, one more thing, these can be frozen before the second raising for up to two months. So get out that mixer and make a batch of these for Christmas morning. I know that's what I'll be doing soon!
|David giving the thumbs up that the rolls |
are ready to put in the oven!
BEST CINNAMON ROLLS EVER
6 cups all-purpose flour
1 cup granulated sugar, divided
1 tsp. salt
5 tsp. active dry yeast
1 cup milk
1 cup butter, divided
2 large eggs
2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1 1/2 cup firmly packed brown sugar, divided
1 cup powdered sugar
1 tsp. butter extract
1-2 tbsp. heavy cream
In bowl of heavy duty mixer, stir together 5 cups flour, 1/2 cup granulated sugar, salt and yeast using flat beater. In a small pan, combine milk, water and 1/4 cup butter, cut into pieces. Place over low heat and warm until 120 degrees (butter doesn't have to melt). You can also do this in a microwave-safe bowl; heat for 1 1/2 minutes or until 120 degrees. Slowly add liquid mixture and eggs to dry ingredients, blending with flat beater until everything is combined. Change flat beater to dough hook, and knead with machine on stir, adding flour 1/4 cup at a time until dough is not sticky. Continue to knead for 5-7 minutes until dough is shiny and smooth. Place dough in greased bowl and cover top with plastic wrap; let rise for 30 minutes or until doubled in size.
While dough is rising, spray 2 - 9 x 13 pans with nonstick cooking spray then line bottom of pans with parchment paper. Melt 1/2 cup butter; pour equal amounts into prepared pans. Sprinkle 1/2 brown sugar over each of the pans. Set aside.
Once dough is doubled, punch down and divide in half. On a floured board, roll each half in a 9 x 18 inch rectangle. Melt remaining butter; brush 2 tbsp. over each pice of dough. Mix together remaining sugar, brown sugar and spices in small bowl. Sprinkle evenly over each dough rectangle. If you are adding other filling goodies, now is the time to do it!! From the long side, roll each piece into a log. Cut each log crosswise into 12 equal pieces. Set rolls cut side up evenly in pans. You will have 12 in each pan. Cover each pan with plastic wrap and place in refrigerator overnight or up to 24 hours. You can now freeze them for future use if you want!
For baking, take pans our of refrigerator and let stand at room temperature for 30 minutes. Uncover and bake at 375 for 24-28 minutes until golden brown. While the rolls are baking, make icing. Mix powdered sugar and butter extract together in small bowl; add 1 tbsp. heavy cream and mix well, adding more heavy cream until thick but pourable consistency is achieved. To serve: remove from pans by placing a serving tray on top of pan and flipping over. Be careful of the caramel on the bottom of the pan as it is super hot!! Remove parchment paper and drizzle with icing.
Makes 24 rolls