Lesson 53, How to Turn Bread Into Amazing Things

That recipe I gave you for Lesson 52 was originally a pastry dough, as I’ve already said.  Can anyone here think of something else that could be made with the basic recipe?

Ok Janet, you first.  What’s that?  Oh, Eclairs.  Well, no.  Eclairs are made from choux paste.

Ralph?  Doughnuts.  That’s good Ralph, but we already said that in the last lesson.

Katrina.  Cinnamon Rolls, now that’s something I can sink my teeth into.  So let’s go with cinnamon rolls.  First, I have to ask you; what is it you love about cinnamon rolls?  Is it the ooey-gooey texture; is it the cinnamon flavor, is it the pecan, or walnut pieces, the glaze, the pastry itself?  What is the best part of the cinnamon roll?

Cinnamon, glad you want to share.  You say that the best part is the whole thing, and that I forgot the raisins?  I have to agree.  I love all of the separate parts that make up a great cinnamon roll.  But put them together and it all becomes a magical ballet of flavors, dancing Swan Lake across your tongue.  Wait, that’s not a good image.  I don’t want any dancer’s feet on my tongue, thank you very much.  I’d rather have that cinnamon roll tickling my taste buds.  So, let’s make this.

Tools: large mixing bowl (you’ll want lots of these), Wooden spoon, Measuring Cups, Measuring Spoons, Rolling Pin, Sharp Knife, Large Work Surface, Salt Shaker filled with Cinnamon, Small Saute pan, oven.

Ingredients:                                                                                                                                                  1 recipe Potato Bread                                                                                                              1 cup real butter, melted                                                                                                            1 cup brown sugar                                                                                                                    1 cinnamon shaker                                                                                                                    3/4 cup raisins                                                                                                                          1 cup chopped pecans, or walnuts                                                                                          1 cup milk                                                                                                                                  1 cup powdered sugar                                                                                                              1/2 tsp. unflavored gelatine

Place raisins into a small sauce pan with just enough water to cover.  Bring to a gentle boil.  Simmer raisins for 1 minutes.  Drain and remove from the pan.

Liberally sprinkle all purpose flour on your work surface.  Roll the dough until it’s as thick as three, stacked, flour tortillas.  Melt half of the butter and spread all over the dough.  Sprinkle the dough evenly with the brown sugar.  Sprinkle the raisins and nuts evenly over the surface.  Now it gets tricky.  Roll the dough with the filling inside.  Dip the knife in water, and cut the dough sideways into half-inch thick pinwheels.  Place the pinwheels into a greased baking pan and cover with a clean linen towel.  Place in a warm area and let rise for a half hour.  Twenty minutes into the rise, preheat oven to 350′ F.  while the oven is heating, combine the milk, the remaining butter, the gelatine, and the powdered sugar into a sauce pan.  Heat until the milk just starts to simmer, stirring constantly.  Remove from the heat and let it cool.

Remove the cloth from the cinnamon rolls and spoon the glaze all over the top of the cinnamon rolls.  Place into the oven and bake for twenty minutes.  When the aroma of baked cinnamon rolls fills your house, they are probably done.  Check them.  They should be golden brown on top, and firm, yet tender.

Here’s the most difficult part, let them cool enough before eating so that you don’t burn your lips, tongue, or any other part of your mouth.  And I warn you, after making these, you might find that you are more popular than you want to be.  Just sayin’.

May your hot things be hot, your cold things be cold, and your cheddar be served at room temperature.

And remember this quote; “There is no success outside the home that can compensate for failure within.”



G.W.’s Good Grub, Lesson 41– Easter Treat, Amazing Finger Gelatine

Wow!  This year has been crazy so far.  Time and money are at an absolute premium, leaving little time for all of my projects.  I took a stab at tapping maple trees and came up with about enough sap for a cup of maple syrup (but it tasted really good).  I’ve also got a few novels that I’m working on, a house to keep up, and a wife that needs my attention.  And then there’s the skype time with my kids and grand-kids.  Throw a forty hour work week into the mix, and we have a recipe for a very busy blogger.

That being said, I feel I’ve let you, my readers down, and feel a bit guilty about it.  So here’s a recipe that’s easy to make, not very expensive, and is loved by everyone who has tried it.  It’s not my recipe, but is publicly available, but not used by as many people as it could be.  So, just in time for Easter, I give you Knox Blocks, a treat for your tastebuds.

Knox Blocks is a recipe that was made by the Knox Gelatine company and makes a finger gelatine that tastes just like the gelatine you are used to, rather than the super concentrated kind you get from using less water in a standard gelatine recipe.  The beauty of this gelatine is that it is stable at room temperatures.  You can pick up a piece with your fingers and eat it like a licorice stick.  Knox Blocks makes a fast, and great snack for kids while they’re sitting in a shopping cart, or in the back seat of your car.  They’re great any time, and not just for kids.  Just ask my family.

Here’s how you make them.

3 pkgs gelatine, any flavor you want.
4 packets Knox brand Unflavored Gelatine
2 cups boiling water
2 cups ice-water

Lightly grease a 9 X 12 rectangular cake pan.
Heat 2 cups of water to a rolling boil.  Turn the heat down so that the water is gently boiling.Dissolve the gelatine and unflavored gelatine in the boiling water.  Stir for two minutes to make sure it’s completely dissolved.  Add the two cups of ice water and stir until mixed in.  Pour the gelatine into a 9 X 12 cake pan and place into the fridge to cool for about 2 hours.  Remove from the fridge and cut into 2 inch squares.  Remove from the pan to a platter and serve.

You will love the texture of these finger gelatine squares.  We have egg-shaped molds that we fill with the liquid gelatine.  After the gelatine has set, we un-mold beautiful finger-gelatine eggs that are nearly see through.  We make up several flavors, like strawberry, lime, orange, grape, and lemon.  We often change the flavors, and sometimes get creative.  We half fill the mold, let it set in the fridge until firm, and then fill the rest of the way with another flavor.

Just be assured, however you make them, your crew will love them.

So, until the next lesson, eat well, eat healthy.  And remember my favorite quote;
“There is no success outside the home, that can compensate for failure inside the home.”

G.W. North