Sunday Morning Cinnamon Rolls

Start by making the dough.

• 1 quart whole milk
• 1 cup vegetable oil
• 1 cup sugar
• 2 packages (4 1/2 tsp) active dry yeast
• 9 cups all-purpose flour
• 1 heaping tsp baking powder
• 1 scant tsp baking soda 
• 1 Tbl salt

Heat oven to 200 degrees and turn off.  

In a medium saucepan over medium heat, warm the milk, vegetable oil, and sugar.  Do not allow the mixture to boil.  Set aside and cool to luke warm.  

Sprinkle the yeast on top and let it sit on the milk for 1 minute.  

Add 8 cups of the flour and stir until just combined.  Cover and place in warmed oven for 1 hour.  

Add remaining cup of flour, baking powder, baking soda, and salt; stirring thoroughly to combine.  

*The dough can be used right away or stored in the fridge up to 3 days.*  

Roll out half of the dough into a 30x10 rectangle on a lightly floured surface.

Now for the filling.

• 1 1/2 cups butter
• 1/4 cup ground cinnamon
• 2 cups sugar
• chopped pecans

Melt the butter and add cinnamon and sugar.  Spread half of the cinnamon mixture over rolled dough.  Sprinkle pecans, if using.  

Roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.  I also used a bench scraper to loosen any dough that had stuck to the surface.  When you reach the end, pinch the seam closed.  You should end up with a 30 inch log of sugary gooeyness.  Using a knife or a bench scraper, cut log into 1 1/2 in slices.  Should end up with 20 to 25 rolls.

Repeat with other half of dough and cinnamon mixture.

Place sliced rolls into pie pans or baking dishes, being careful not to crowd.  The rolls need room to rise and allow plenty of crevices for the icing to settle into.  *At this point, the rolls can be baked, frozen or stored in the fridge over night.*  If using right away or taken out of fridge, allow the rolls to rest and rise before placing in a 375 degree preheated oven and baking for 13 to 17 minutes or until done.  If frozen, allow to thaw and rise before baking.

Now for the icing.

• 2 lbs powdered sugar
• 1/2 cup whole milk
• 6 Tbl butter, melted
• 1/4 cup strongly brewed coffee
• Dash of salt
• 1 Tbl maple flavoring or maple extract

Combine ingredients and drizzle over baked rolls.  Dig in!

Variation:  If you'd like to give a pan as a gift or only serve one pan at a time, bake and ice rolls and cover tightly with foil.  Place in the freezer after they've cooled slightly and store until needed.  Rolls can be warmed in a 250 degree oven for 15 minutes.  If giving as a gift, be sure to write instructions on foil.

Crabcakes

I know you're thinking what's up with the empty plate?  Well, that's all that's left to photograph after my men get ahold of these crab cakes.  This recipe is easy enough to make as an appetizer, but works as a main dish, as well.


Crab Cakes
serves 4

• 14 saltine crackers
• 1 lb lump crab meat, picked over for shells
• 3 scallions, minced
• 2 Tbl unsalted butter, melted, plus 1Tbl unsalted butter, softened
• 2 Tbl mayo
• 1 large egg yolk
• 1 Tbl Dijon mustard
• 2 tsp hot sauce
• 1 tsp Old Bay seasoning

Crush crackers until finely ground.  (I use my food processor.)  Dry crabmeat well with paper towels.  Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayo, egg yolk, mustard, hot sauce, and Old Bay seasoning.  Divide mixture into four equal portions and shape into tight mounded cakes.  Press top of each mound with remaining crumbs.  Transfer, crumb side down, to large plate and place in refrigerator, covered, for 1 to 8 hours.  Adjust oven rack to upper-middle position and heat broiler.  Grease 8 inch square area in center of rimmed baking sheet with softened butter.  Transfer crab cakes to prepared baking sheet, crumb side down.  Broil until cakes are golden brown, 12 to 15 minutes.

Easy French Fries

I am not normally a fan of frying foods ... not because it is considered unhealthy (all things in moderation), but because of the mess.  I've tried frying chicken, and well, let's just say the sign that should hang in my kitchen reads "When the smoke detector goes off, supper is ready."  But I came across this super easy recipe for french fries and decided to give it a go.  And I'm so glad I did.  Have you ever been to the fair or at a theme park and ordered fresh cut fries, salted with a beefy flavor?  Ya, this is like them!

Easy French Fries
serves 4 to 6


2 1/2 lbs Yukon Gold potatoes (about 6 medium)*
6 cups peanut oil
1/4 cup bacon fat, strained (optional)
table salt

Scrub potatoes and square off sides (make it look like a rectangle with flat sides).  Cut Lengthwise into 1/4 x 1/4 inch sticks.  In large Dutch oven, combine potatoes, oil, and fat (if using).  Cook over high heat till oil has reached a rolling boil, about 5 minutes.  Set a timer and cook for 15 minutes, without stirring.**  Using tongs, stir potatoes, gently scraping up any that stick to bottom and separating any stuck together.  Cook till golden and crisp, 5 to 10 minutes longer.  With a slotted spoon, transfer fries to a thick paper bag or paper towels.  Season with salt to taste, serve immediately.

* You must use these yellow potatoes.  This recipe will not work for other types of potatoes because of the starch content.
** You must allow the potatoes to set at a rolling boil for 15 minutes without touching; otherwise, they will fall apart.  This also allows them to acquire the yummy flavor that comes from those crunchy brown bits.

Note:  I know that it seems unorthodox to fry in "cold" oil, but trust me, it works.