Rainy Day Sunday Baking

These are totally unreal.  Fabulous taste, not too sweet, a perfect sweet roll without all that sweet.

First up, above, end result! 

Dough rising – a mere 2 hrs. just after dinner while watching The Iron Lady – I agree with the British critics, not sure I want to know about Margaret Thatcher’s struggle with Alzheimer’s – so sad and completely demoralizing for that poor woman.  Cripes, why?  Let me go if it happens to me (although my kids try and make me think it already has, dorks.)

This is the butter mixture spread on the dough before rolling it up, slicing, placing in a greased pan, covering & refridg. over night.  Fast.

This recipe I got from trolling through Lottie & Doof….a blog site I enjoy – they got it from Sauveur who got it from I don’t know where.  These recipes cycle around and around where we all tweak it to suit our tastes.

1.25 C. hot milk

1 tsp. yeast

1/3 C. sugar

2 Tbs. melted butter

1 egg

4 C. flour

1.5 tsp. salt

Combine milk, yeast & sugar in the mixer, let sit a minute.  Add the butter, egg, flour & salt….mix till smooth about 8 minutes.  Transfer to a buttered bowl and let rise 2 hrs.

¼ C. brown sugar

zest from one orange (or lemon, or lime, or all of them)

1.5 C. confectioners sugar

1 tsp. orange extract

1 tsp. vanilla

Mix in clean mixer till smooth

When the dough is ready roll it out carefully to a shape to fit your pan – 9X12?  Spread most of the butter stuff on top then roll up.  Cut into 8-12 slices, fit in pan, cover with plastic and re fridge over night.

In the morning, uncover and…bake those babies at 375 for about a half an hour.  Just before they are done, add the orange juice from your whole orange to the remaining butter mixture and when they come out, spread it over the hot buns.

That’s it.  Yummmy.

We had 6 bananas hanging out, kinda dark so I put them in these: Banana, Walnut, Espresso muffins made with coconut oil instead of butter.  The trick to these is get them out of the tins before they cool down too much as they tend to stick even though they are in paper.  Probably get them out of the paper too.  I think the coconut oil doesn’t keep them greasy as butter does.  But, happy to not be having that same old boring piece of toast with our coffee at 5:30 a.m.  at least for a few days anyway.

While trolling through Lottie & Douf they talked about going to Oleander in Boston – I’ve never been but interesting recipes.  They had, while there, a carrot (not quite puree) chunky appetizer that sounded really interesting to me, so, I made it with what I had for ingredients around the house.

Now, they say, they had it at Oleanders and also it was from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean.  That said:

1 Lb. carrots, peeled, cut in 2" lengths

3 Tbs. olive oil

1.5 Tbs. white balsamic vinegar

2.5 tsp. harissa which I did not have so I used fennel seed & sesame seeds

1 tsp. ground cumin

½ tsp. ginger


Cook the carrots till almost done, drain, mush with a fork till chunky – add the rest.  I ground the spices up in my coffee grinder together.

This alone on a nice slice of earthy rich bread is great.  We had it with a bowl of soup.

They suggest this Dukkah to sprinkle over the top of the carrot stuff.

¼ C. dry pan sauteed almonds

1.5 Tbs. coriander seeds

1 Tbs. cumin seeds

1.5 Tbs. sesame seeds

¼ C. unsweetened dried coconut

1.5 tsp. salt

½ tsp. black pepper

I did not have coriander so I added black sesame plus the white, all in the grinder, coconut and all.  I ended up with an interesting spice mixture but a bit of overkill for the carrots.  I already had a yummy lentil soup going so I dumped the whole carrot deal, 2 Tbs. of the spice, into the soup.  That worked. 

Along with that delicious toasted no knead walnut bread….more than enough health food!  A super wintery dinner.

That’s it, no more cooking today.  I have a warp that needs tending, it’s a perfect rainy day for that.  We put the potatoes in the garden this morning while it was misty – Paul says we’ll have 50 lbs. of mashers this year.  Yesterday we tilled the vegetable garden more, and argued over where things are going.  I put all the pansies in various spots – I’m an over buyer on those things.  They are just so darn cute how can you not buy all the smiling faces?  I use them as garnish on everything all summer long; the rich blue ones are beautiful on a glossy chocolate cake!


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