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Settling into Winter with Fresh Cinnamon Rolls

January 5, 2015 / Dragonfly Home Recipes / 10 Comments

Well, the holidays have come and gone with the blink of an eye. We took our Christmas decorations down yesterday, and it felt so sad to officially acknowledge that the festivities and celebrations are over for awhile. But when we were done taking the tree down and putting the sparkling ornaments away, the open spaces and clean surfaces made the house feel fresh and new, ready to be filled with new experiences in the coming year. I have always liked the beginning of the New Year, and always start January with the best of intentions. (Whether or not I stick to all my New Year’s resolutions is another story, perhaps for a different blog post!). This morning it is extremely cold and bright here, with a fresh coat of snow blanketing the trees and ground. Fitting weather for a new year, a fresh start. According to the weather forecast, winter is settling in this week. More snow and continued cold temperatures are on the way. My whole family loves to go out in the snow, so that is exciting. But we also need something to take the edge off of the difficulties of winter, something sweet and comforting. What better way to take comfort from the cold than making a batch of soft, sweet cinnamon rolls. The recipe I am posting is adapted from a recipe I found long ago in a cookbook I return to again and again for basic recipes, my Better Homes and Gardens New Cook Book. I just love the taste of the dough rolled up and baked with melted butter, cinnamon and sugar. Delicious! Personally, I like these cinnamon rolls on their own without any icing, but I am including a really easy icing recipe for those who like a little extra sweetness. I also find that the icing helps on cinnamon rolls that are a day old and not as soft as they were the day before. So sometimes I don’t make the icing till the next day. If you are going to be home for a few hours and want to make something special, warming, and cheerful, I would highly recommend these cinnamon rolls!

Sweet Cinnamon Rolls and Powdered Sugar Icing

Servings: 24 rolls
Time: about three hours total, including rising and baking time
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Ingredients for Cinnamon Rolls:

4 to 4/13 cups all purpose flour
1 package (1/4 oz.) active dry yeast
1 cup milk
1/3 cup plus 1/2 cup sugar
1/3 cup plus 3 tablespoons butter
1/2 teaspoon salt
2 eggs
2 teaspoons ground cinnamon

Ingredients for Powdered Sugar Icing

1 cup powdered sugar
1/4 teaspoon vanilla
2-3 tablespoons milk

Directions for Cinnamon Rolls:

Combine 2 cups of the all purpose flour and 1 package of active dry yeast in a large mixing bowl. Meanwhile, heat and stir 1 cup milk, 1/3 cup sugar, 1/3 cup butter, and 1/2 teaspoon salt till warm (120 degrees to 130 degrees) and butter almost melts. (Don’t let it get it too hot, or it will kill your yeast–make sure it is only warm and not hot when you pour it into the flour/yeast mixture). Add the butter mixture to the bowl with the flour and yeast, along with two eggs. Beat with an electric mixer on low speed for 30 seconds and then on high speed for 3 minutes, scraping the sides of the bowl when necessary. Then using a spoon, stir in as much of the remaining 2 to 2 and 1/3 cups of all purpose flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic and not sticky. (About 5-10 minutes of kneading). Shape dough into a ball, place in a lightly greased bowl. Turn once and cover with a dish towel. Let rise in a warm place till double (about one hour). When dough has about doubled in size, punch the dough down. Turn out onto the lightly floured surface again and divide in half. Cover and let the two halves rest for 10 minutes. Then roll one of the halves of dough into a 12 inch x 8 inch rectangle. Melt 3 tablespoons of butter and brush half of the butter over the rectangle of dough. Combine 1/2 cup of sugar and 2 teaspoons of ground cinnamon in a small bowl. Sprinkle half of the cinnamon/sugar mixture over the rectangle of dough. Roll up from one of the long sides of the rectangle. Seal the seams by pressing the edges of dough together. Carefully slice the dough into 12 pieces (I use a serrated knife for this, so I don’t squish the dough out of shape). Repeat process with the remaining dough. Place the rolls in two lightly greased 9 x 1 and 1/2 inch round baking pans. Cover and let rise until almost double in size (about 30 minutes this time). Bake in a 375 degree Fahrenheit oven for 20 to 25 minutes, until rolls are golden. Let the rolls cool slightly, and then remove from the pans. Drizzle with powdered sugar icing (see directions below) or serve on their own. Enjoy this special treat!

Directions for Powdered Sugar Icing:

In a medium bowl, with a spoon mix the cup of powdered sugar, vanilla, and one tablespoon of the milk. Stir in more milk very gradually–1 teaspoon at a time, until icing reaches the desired consistency. Drizzle over cinnamon rolls if desired. This makes about 1/2 cup of icing.

Recipe adapted from the Better Homes and Gardens New Cook Book Tenth Ring Bound Edition

Pears Poached in White Wine and Maple Syrup Make a Charming Dessert

December 18, 2014 / Dragonfly Home Recipes / 6 Comments

Sometimes I find a recipe that is so easy and so lovely that I want to make it many times for lots of different people. That is how I feel about this poached pear recipe. There is something festive about pears in the late autumn and winter time. So much of the fruit has gone out of season and does not keep well, but pears and citrus keep well and travel well, and are a welcome burst of color and flavor in these cold months. Of course pears have lots of health benefits too, as they contain lots of fiber, vitamin C, vitamin K, and antioxidants. I mentioned in a previous post that I am reading a book called Beyond the Mediterranean Diet by Layne Lieberman. The poached pear recipe below comes from that book. The only variation I added was that I drizzled chocolate sauce over the pears when I served them. I can rarely resist a chance to add chocolate to something. Sorbet or ice cream would also be a nice accompaniment. But they tasted completely delicious without the chocolate sauce too. The white wine and maple syrup go together so nicely and give the pears a delicately sweet, sparkling flavor. And truly, this is one of the easiest desserts I have ever made. All you need are just a small amount of basic ingredients and about 35 minutes, most of which is baking time. During this busy time of year, it can be a blessing to find something easy and light. If you are looking for something healthy, quick, natural, and uplifting for dessert, I would recommend trying this.

Poached Pears

Servings: 4
Time: about 10 minutes for preparation and 20-30 minutes for baking
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Ingredients:

4 firm-ripe pears, cored and sliced in half (I sometimes peel the pears and sometimes don’t, depending on how nice the skin looks and depending on who is eating them–some people prefer fruit peeled and some don’t)
1/4 cup water
1/4 cup white wine (sweet or dry) or sparkling cider
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon

Directions:

Preheat your oven to 350 degrees Fahrenheit.

In a large bowl, combine the pears, water, and white wine. Add the maple syrup and cinnamon, and stir until the pears are evenly coated. Spoon the pears into an 8-inch square glass baking dish. Bake for 20 to 30 minutes, or until the pears are tender. Serve warm, on their own, or drizzle with chocolate sauce if desired. Add ice cream or sorbet on the side, if desired. Enjoy!

This recipe is adapted from Beyond the Mediterranean Diet by Layne Lieberman

Golden Potato Soup with Cabbage and Butternut Squash

December 12, 2014 / Dragonfly Home Recipes / 17 Comments

I guess I am in a bit of a soup mode right now. What better way to cut the damp chill in the air than to make a pot of hot, steaming, vegetable-filled soup. What better way to soothe a sore throat and nourish a loved one back to health. A couple of us in my house had some kind of a mild illness last week, and homemade soups served us very well. Even without a sore throat, my husband has benefited from the warmth and vitality of the vegetables. At the risk of posting too many soups in a row (my daughter, who isn’t really a soup fan, warned me of this–I think she just wants me to make a dessert), I am sharing a delightful variation of the soup I posted a few days ago. This particular soup has no meat, and it has a smooth, buttery taste, though it also has no butter. The butternut squash gives it just the right creaminess. This soup is chock-full of nutrients with the potatoes, cabbage,onions, and squash. I added some Parmesan cheese to my bowl when I served it, and that gave it an extra amount of richness. Aside from chopping some vegetables, this soup takes almost no effort to make, and can be done all in one pot. You can serve it with some crusty bread, crackers and cheese, a green salad, or sandwiches. Or you can simply sip it on its own for a little comfort and revival of your energy. I’m going to take a couple of bowls over to the the Fiesta Friday link-up party at Angie’s blog, the novice gardener, where there are lots of other delicious dishes to check out!

Golden Potato Soup with Cabbage and Butternut Squash

Servings: 4-6
Time: about 15 minutes to prepare, about 20-30 minutes to cook
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Ingredients:

1 tablespoon extra-virgin olive oil
1/2 cup onion, finely chopped
1 cup cabbage, finely chopped
1 cup butternut squash, peeled and diced
4 cups potatoes, diced
6 cups chicken broth–I love Better than Bouillon chicken base because it gives soups a rich texture (if you wish, you can use vegetable broth)
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
dried or fresh dill for garnish
grated Parmesan cheese (optional)

Directions:

Wash and chop the onion, cabbage, and potatoes. Wash, peel, and chop the butternut squash. In a large soup pot, heat the olive oil over medium heat. Saute the onion and the cabbage for about 5-7 minutes, until the onion is soft. Add the potatoes and squash. Then add the broth, a teaspoon of salt, and a 1/4 teaspoon of black pepper. Bring the broth just to a boil, and then lower the heat to simmer (medium-low). Simmer gently for about 20 minutes, until the potatoes and squash are tender. Add the milk and more salt and pepper to taste, if desired. Top with a teaspoon or so of dill, if desired. When serving the soup, add some Parmesan cheese to the bowls, if you wish. Serve with bread, cheese and crackers, a green salad, or sandwiches. Enjoy!