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Category Archives: Baked

Amish “Friendship” Bread

My apologies in advance to Keisha, who cared so very much for her starter that she was compelled to share it with someone she thought would take good care. I also apologize to any Amish or Amish-friendly readers. I don’t hate. And I cleaned up my language a bit for this post, although I think it reads much better with the original expletives.

I have been doing my share of cooking and baking over the holidays. It was actually a breath of fresh air to have some time off that could be spent in the kitchen once again. And then along came the starter for Amish Friendship bread. After 10 days of care which in fact produced two (delicious) loaves to share at the office, I was compelled to re-write the recipe. If you’ve ever received a starter from a, shall we call them “friend”, then you will likely appreciate my re-write.

Amish “Friendship” Bread

You’ve just been given a starter to make Amish Friendship Bread.

The polite thing to do would be to look your “gift-giver” in the eye and say, “why thank you so much.” Fight the urge to say things like, “what the !@#& is Amish Bread” or, “this sh#t looks gross.” There will be plenty time for swearing later.

You’ll notice there are dates on your plastic Ziplock bag. These are written there for your convenience, in the rare instance that you really don’t know what the hell you’re doing or how to count.

The original directions tell you DO NOT use any type of metal spoon or bowl for mixing. Only use a wooden spoon hand-carved by Abraham, the little Amish boy you purchased the spoon from at the Viroqua farmer’s market. Okay, it didn’t say that, just don’t freakin use any metal!

The original directions also tell you DO NOT refrigerate. Apparently your starter hates winter as much as you do. Also, if any air gets in the bag, let it out. Seriously, open up the bag, squish out the air and zip the bag back up again, leaving that lifeless son-of-a-bitch starter with nothing to breathe.

So you wonder why you – should you be a childless person by choice – have been given something that requires daily attention. Yes, that is the compelling question – WHY MEEEEEEE?

It is normal for the batter to rise, bubble and ferment. Consider this cheap entertainment.

So here is what you need to do:

Day 1: Nothing. Enjoy this day, for it is the last day of freedom you will ever experience.

Day 2: Mush the bag. That’s right, get in there and give it a good massage. Ignore the fact that it feels like a bag of snot. Squish it!

Day 3: Mush the bag. Let out any air any time you mush the bag. Repeat after me, “mush the bag.”

Day 4: Mush the bag. Seriously? If you’re like me and forgot to mush the bag on day 2 or 3, your bag is just begging to be mushed.

Day 5: Mush the bag. What the @#$&? I hate you Amish starter-giver!

Day 6: Add to the bag – 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Remember what you learned on the day you first got this recipe – don’t use any metal stupid! To mix, simply…wait for it… mush the bag.

Day 7: Mush the bag.

Day 8: Mush the bag and curse your pitiful life.

Day 9: Mush the bag and seek therapy.

Day 10: Oh I know you’ve waited for day 10 to arrive. This is where it gets really exciting.

  1. Pour the starter into a large NON METAL bowl. Didn’t you learn anything?
  2. Feed the starter by adding 1.5 cups of flour, 1.5 cups of sugar, and 1.5 cups of milk. Think about all the flour, sugar, and milk you’ve just wasted on some unsuspecting suckers you’re going to give this to.
  3. Mix this up – mind you, without using metal. Forget that, there are lumps developing everywhere in this crap. Okay, calm down and follow the rules, DO NOT use metal when mixing.
  4. Measure out 4 separate batters of 1 cup each to give to your friends, and keep the cup that remains to make your friendship bread. Remember to date the bags just like they were dated when you received this precious gift of love.

I read the original recipe and quite honestly, stopped dead in my tracks at the step where I was to add 1 large box of instant vanilla pudding mix. What, the Amish have a secret underground ring of instant pudding smuggling just to make this stuff? I thought they were the original made from scratchers? Seriously, vanilla pudding as an ingredient didn’t sound good to me at all. So I found this simple recipe on the internet which quite honestly gave me hope that this whole ordeal would soon be over with.

1 cup starter

2/3 cup oil

3 eggs

2 cups flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 ½ teaspoons cinnamon

2 teaspoons vanilla

There, that’s more like it. Now turn the oven on to 350° and grease 2 bread pans. Time to get creative. Mix up the above ingredients (I took the liberty of using a metal  whisk, and holy hell did that feel great). Now add whatever the @#$% you want to this batter. The recipe I found suggested nuts, dried fruit, chocolate chips, etc. I added chocolate chips to one, topped with crushed walnuts. For the second bread I coated the bottom of the bread pan with brown sugar and chopped walnuts before pouring in the batter.

Divide into the two bread pans and bake for 40-45 minutes. If you like the results, thank me later. If you don’t, well too bad suck-a cuz I got you to jump through all these Amish hoops for nothing.

BTW – you do need a starter to make this – but where does the starter come from?

Six Months Later…

Although it seems like only yesterday it’s actually been six months since I ended my Year of Inconvenience. I continue to have people stop and ask me from time-to-time, how the “cooking from scratch” is going, or if I’ve continued with any of the routines I had grown accustomed to during that one very long year of my life. Sometimes I’m asked those questions while I’m shopping – my cart brimming with canned goods, chips, deli salads, frozen pizza, and boxed cereal. I’ve since learned to hide all of those items under the bulk rolled oats, flour, and fresh produce (just in case).

I guess the bright side is that some of the things I learned in that year have really stuck with me. While sitting down to write this post my house is bathed in the sweet aroma of maple syrup and toasted pecans, as a batch of fresh made granola bakes away while the granola bars I made earlier still cool down next to the stovetop. Those are two of the items I continue to make from scratch whenever needed, even though they are just as easy to buy as all of the other items that line our pantry shelves.

Speaking of the pantry, just one look and you can see how things have changed over the past six months compared to eighteen months ago. Canned beans and mushrooms balance nicely beside the jars of nuts, dried beans, and flour. Tucked safely behind the toaster is my “snack corner” – a plethora of salty choices I had to previously do without – and instead make a batch of popcorn whenever the munchie craving struck me. There really isn’t much room in the pantry for all of the jars of bulk foods, additional cookbooks I collected that year, and the newly added canned goods. But that’s the way it is now, the blending of two distinct ways of getting food on the table, either slowly from scratch or semi-conveniently.

While the pantry isn’t as organized as it was last year neither am I. Two necessary evils that cooking from scratch really forces one into are organization and planning.  In fact without the meal planning it’s just too easy to look at your significant other after a long day of work and say, “I’m so tired, let’s just pick up a frozen pizza.” Ah pizza, the dish I swore I would never return to in it’s frozen form. We’ve probably made a ratio of 2:1 frozen to fresh pizzas over the past six months. Without the planning and preparation of sauce in advance, let alone planning enough prep time for the dough to rise, that box of Connie’s Pizza is just too tempting of a backup plan. And so I give in.

The other thing I swore, I mean seriously promised to continue to make from scratch every week was bread. The first time we ran out of bread (which was probably in late May when the farmers markets opened up) I gave myself permission to buy a loaf from the market, since the bakery they were selling was obviously made them from scratch that morning. Lightening didn’t strike me as I handed over my money in exchange for that crusty loaf of multi-grain goodness, nobody judged me – I mean really – it was just too easy to get away with. We did that for several weeks at the market and by July the summer heat and my social calendar gave me even more reasons to make excuses to not bake bread. When the markets closed in late September I knew I either had to start baking bread again or make up a new excuse to buy it. Needless to say it’s November now and my bread pans remain as cold as my convenience-oriented heart.

I have had some other successes in sticking with the from-scratch routine, such as back in September when my Mom delivered a 5-gallon bucket filled with tomatoes from my brother’s garden. We cooked that down all day into some delicious sauce while the same day a neighborhood friend also brought over about 2 pounds of cherry tomatoes just gleaned from the remaining plants in her garden. Those sweet little things got roasted with garlic, olive oil, some fresh oregano and rosemary, and we packed them in small batches to freeze for use on our fresh pizza. The warm autumn weather in Wisconsin this year just kept on producing more and more tomatoes, and we processed one additional batch we received from a farmer-friend. Where was this abundance of free tomatoes when I really needed them back in August of 2010?

Well life does indeed go on and I’m recommitting to return to that path of real food love whenever possible. In fact I still have my list of things I never did try making during that year (nor have I ever made before) that still warrant discovery – like home brewed beer, layer cake, vinegar, mayonnaise…

Recipe Request – Chocolate Graham Crackers

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It’s cold and rainy and just plain dreary outside today here in Milwaukee. So much for getting outside and spending some quality time in our gardens. To make the best of the day I think I need to get the house smelling of chocolate and comfort. These chocolate graham crackers were one of the best recipes I (well actually Lisa) discovered over the past year. The most difficult part of the recipe is waiting for them to cool down to a nice soft crunch before devouring the entire plate!

Chocolate Graham Crackers

½ cup all purpose flour

¾ cup whole wheat flour

½ teaspoon salt

½ cup dutch-process cocoa

1 ¼ cups powdered sugar

1 teaspoon baking powder

½ cup (1 stick) unsalted butter

2 tablespoons honey

2 tablespoons cold milk

Preheat the oven to 325°and line two baking sheets with parchment paper or Silpats.

Whisk together the flours, salt, cocoa, sugar, and baking powder in a mixing bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until evenly crumbly. In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add a little more milk, ½ teaspoon at a time if necessary, to make the dough pliable but not sticky.

Turn the dough onto a well-floured surface and fold it over gently until smooth. Divide the dough in half, keeping the other half covered with plastic.

Put your half of dough onto the parchment paper or Silpat, and roll it into a rectangle about 10 x 14 inches. The dough will be about 1/16 of an inch thick (pretty darn thin). Trim the edges and prick the dough evenly with a fork. Repeat with the remaining half of dough on the other piece of parchment. Place the parchment/dough on a baking sheet, and bake for 15 minutes or until they begin to brown. Immediately cut them into rectangles with a pizza wheel or knife. Transfer on a rack to cool. They should crisp up as they cool down.

Weeks 48 & 49 – From Blur To Bliss

At this point week 48 is a blur. When you’re in a job where you can’t pass your work on to anyone else, preparing to take a vacation means you will really need it when the week is over. And so we move on to week 49.

From my experience a vacation in the southwest, specifically the mountains of New Mexico, is a total sensory overload. From the heat and flavor of New Mexican red chilies to the sweet smoky of the green, the clear blue sky in the daytime to the star-studded sky of the evening, the unmistakable aroma of the piñon fires to the short-term effects of the altitude – my senses were definitely on overload.

We began our adventure in Santa Fe at the local farmer’s market, with the purchase of red chili powder, fresh goat cheese with green chili, German butter potatoes, farm fresh eggs, a giant bunch of rainbow chard and multi-grain bread. I was having a blast. My last visit to a farmer’s market was this past summer when my biggest concern was how many fresh tomatoes could I buy in order to get me through the winter. But this time it was about the food and more importantly the food already made by others. My vacation rules allow for the convenience food already prepared by someone other than myself, so I pretty much had to contain myself from purchasing every roll, cookie or bread in sight. The market in Santa Fe was one of the better ones I’ve been to – very well organized, a great variety of options, and to carry on with my theme – total sensory overload (which believe me was a really good thing).

This vacation was yet another art retreat unlike any other I’ve taken or written about. The ten of us, all women (mostly retired) stayed in the Taos home of a local artist whose colorful artwork filled the walls of most every room, and whose sense of style created an atmosphere of curiosity and wonder. It was the perfect setting for creativity, in both art and food and as one of the designated cooks for the week I saw the opportunity to let my food love shine using the foods I purchased from the market. Leading with the two pounds of granola I baked before the trip (which our instructor joyfully claimed as her prize), I decided I would bake us some bread.

From my year’s experience so far I’ve learned enough about baking to know that things like heat, humidity, or even altitude can have a serious impact on the results. With iPad in hand, Lisa researched any potential precautions I should take in baking bread in the thin and dry air at 7,000 feet. Breads rise quickly at high altitude and the dough needs to be adjusted for moisture. Yes indeed, my English muffin bread that typically takes sixty minutes to rise took only 30 minutes to get to a stage of puffiness that kinda’ scared me a bit. The dough was beautiful and it filled the loaf pan looking like a professional had their hand at forming it. Ha – was I going to impress everyone with this bread! My next challenge was adjusting the baking time, not only for the difference in altitude but because I was using a convection oven. Okay, that meant I should lower the heat by twenty-five degrees and shorten the amount of baking time. Piece of cake… er bread. If I thought this bread looked beautiful before it went into the oven it looked even more amazing coming out of the oven. I couldn’t figure out what was the big deal about altitude adjustment? I was totally for this high altitude baking.

Well as you may have guessed that feeling of amazement and success of was pretty short-lived. The next morning I put on the pots of coffee and started to slice into my perfect loaf, setting up my cinnamon raisin “toast bar” for breakfast. The first slice was beautiful although not quite the usual texture. The second slice was equally as enticing to the on-lookers now forming over my shoulder and I couldn’t have been more proud of the treat I was getting ready for them. Onto the third slice, and the fourth which started to be a bit more crumbly with a slight hole in the middle. Well take a look at the photo because it wasn’t just a slight hole that had formed, it was a giant cavern right through the center of the bread. Needless to say we got a laugh out of it and toasted each slice in several pieces. Ah, my little lesson on baking in high altitude.

One meal that did go well was one I made using the fresh rainbow chard and potatoes from the farmer’s market. Fortunately for me I had convenience foods on hand, my first encounter with canned beans and a carton of chicken broth since last April. I served the beans and chard directly over the steamed German butter potatoes for a quick, simple, and delicious meal.

And what would vacation be without souvenirs? Many of mine, were of course, food related from sun-dried red chilies to smoky chitpotles. I plan on recreating the flavors of New Mexico at home, but I might wait until using canned beans are ‘legal’ after the year is through!

 

Rainbow Chard With White Beans

1 large bunch (about one pound) red chard or rainbow chard, rinsed well

½ cup shallots, sliced

2-3 cloves garlic, minced

1 tablespoon olive oil

¼ cup white wine

¼ to ½ cup chicken broth (or vegetable broth)

1 can (15 ounces) white beans, great northern, navy, or cannelinni (drained)

Salt and pepper to taste

Remove a good portion of the stems from the chard, reserving as much as you might enjoy in the dish. (The reason you’re removing them is that they cook slower than the leafy green part, so they need to be cooked separately.)

Once the stems are removed, roughly chop the leafy green portion of the chard and set aside. Now dice up some of the stems, along with the shallots and garlic.

Heat the olive oil in a large sauté pan, and add the shallots and diced chard stems. Sauté the mixture until the shallots begin to caramelize, about 8-10 minutes. The chard stems should begin to soften at this point. Add the minced garlic and stir for about one minute to release the flavor.

Add the white wine to the pan to deglaze it of any browning from the vegetables, and slowly add your chard greens allowing each addition to cook down a bit before adding more greens to the pan. Cook the greens stirring frequently for about 10 minutes.

Now add the white beans to the mixture, along with the chicken or vegetable stock. Cover the pan and let simmer on low heat for another 10 minutes, allowing a good portion of the liquid to absorb into the dish. Season with salt and pepper.

This can be served as either a main dish or a side dish. Serves 4.

 

Week 46 – An Einstein I’m Not!

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What does a middle-aged German girl like me know about bagels? Well I know they were a childhood favorite of mine growing up in the 1960’s in a community with one of the first bagel shops in the area. Bagels and lox were a treat in our house and I learned to appreciate both the appropriate texture and flavor at a very young age. We didn’t have the Brugger’s or Einstein’s shops known today – no these shops were small local bakeries that perhaps learned the craft of bagel baking in New York or Chicago – and opened up in my neighborhood I’m guessing on the demand from the Jewish community.

What do I know about bagels today? Well first of all I haven’t eaten a bagel in more than 46 weeks. Prior to my voyage into the from scratch food routine, I had avoided bagels for a couple of years because of the calorie content – a whopping 72 calories per ounce – or about 364 calories for an average size bagel. Spread on the cream cheese and we’re talking 1/3 of the calories I might consume in an entire day. But I got a craving for bagels this week and naturally if I wanted them, I would have to make them myself.

Research led me to the particular recipe I’ve included in this post – not too technical for my abilities – but descriptive of what I remembered about the texture and flavor of a really authentic bagel. A bagel by definition is known as dense, chewy and rather doughy with a nicely browned and crispy crust. That’s the bagel I was in search of!

Naturally I wanted some kind of cheese spread to go along with my bagel. Since I didn’t have the necessary mesophilic starter for cream cheese, and since I was hoping to do something low-fat, I decided to use this recipe that I’ve had my eye on since getting my cheese making book for Christmas. It’s super simple to make, and since you add your own salt and/or herbs, it can take on whatever flavor profile you love. I was happy to see Meyer lemons were in season, as they tend to be a bit sweeter than regular lemons (they are a cross between a lemon and either a mandarin or common orange).

While these two recipes took up a big part of my Sunday time (ie: I prepared no other food for the week), they were really worth the effort. I brought the majority of them into work today at the delight of my co-workers, or at least that’s what they tell me. Enjoy!

 

Meyer Lemon Cheese

½ gallon milk (I used 2%, you need a little milk fat)

¼ cup lemon juice (I used Meyer Lemons)

½ teaspoon salt

1 tablespoon chopped fresh basil or other herbs

 

Heat the milk on the stove in a large pot, stirring frequently until it reaches 185-195°. Remove from the head, add the lemon juice to the milk, and stir. Cover the pot immediately and let rest for 15 minutes.

After 15 minutes check you curds and whey. The whey should be clear and not milky. If it’s milky, add a little bit more lemon juice to the pot and wait a few minutes more.

Pour the curds into a colander lined with cheesecloth. I save the whey from both the curds dripping through the cheesecloth as well as from the rest of the cheese-making process. (see week 41)

Tie the corners of the cheesecloth and hang the curds over a bowl to drain for about an hour. Remove the curds from the bag and add the salt and herbs. My cheese was a bit dry, so I just added back some of the whey I had saved to make it creamier.

Store in a covered container in the refrigerator for 1-2 weeks, if it lasts that long.

 

Bagels (from the book, Artisan Bread in Five Minutes A Day, by Hertzberg and Francois)

For The Dough

3 cups lukewarm water (100°F)

1 ½ tablespoons active dry yeast (2 packages)

1 ½ tablespoons Kosher salt

1 ½ tablespoons sugar

6 ¼ cups bread flour

Extra flour for dusting

Sesame seeds and/or poppy seeds

For The Boiling Pot

8 quarts water

¼ cup sugar

1 teaspoon baking soda

This dough mixes best using a 14-cup capacity food processor with dough attachment, or a heavy-duty stand mixer with a dough hook. Mix the yeast, salt, and sugar with the water in the bowl of your mixer or food processor. Add the flour to form what will become a very sticky dough. If you don’t have a machine to use, keep your hands wet to incorporate all of the flour.

Cover the dough and allow it to rest at room temperature until the dough rises and collapses (or flattens on the top), approximately 2 hours. You can use the dough immediately, but it may work better refrigerated for a few hours. I also read in Mark Bittman’s book, that refrigerating or resting the dough for several hours will also contribute to a more developed flavor.

Twenty minutes before baking time, preheat your oven to 450°F, with a baking stone (preferably) in the middle rack and an empty broiler tray or cast iron pan below. You will use the second pan to create steam. If you don’t have a baking stone, a lightly oiled baking sheet should work.

Generously dust the surface of the refrigerated dough with flour and cut off a 3-ounce piece of dough about the size of a small peach. Dust the piece with more flour (on your counter top as well) and shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter turn as you go. (Tuck and spin, tuck and spin. You’re creating elasticity in the dough.) Set the dough ball on a floured surface and keep working the rest of the dough. Cover the balls loosely with a towel that has been lightly floured (you’ll use this towel again in a bit). Let the balls rest for 20 minutes.

Start you water boiling (don’t forget to add the sugar and baking soda once it begins to boil).

Next, punch your thumb through the dough ball to form the hole. Hold the dough in your hands and ease the hole open with your fingers as you rotate the dough in a circle. Your dough should look like a fat bicycle tire. The hole will get smaller as the dough rests, so don’t worry that it’s too big.

Drop the bagels into the simmering water one at a time, making sure they are not crowding one another (3-4 at a time). Let them simmer for 2 minutes, then turn them over to cook for one more minute. (I was so busy dropping bagels into the water and shaping the others that I forgot to take pictures. Whoops!)

Remove them from the water with a slotted spoon and place them on a clean kitchen towel (the one you used to cover them) that is lightly floured. This will help absorb some of the excess water and keep them from sticking.

Place the bagels on a well-floured peel if you’re using a baking stone, or on a lightly greased baking sheet if you’re not using the stone. Sprinkle with poppy seeds and/or sesame seeds. Yes they looked funny, I was worried.

Slide the bagels directly onto the hot stone or baking sheet onto the middle oven rack. Throw 2 ice cubes into the broiler pan or cast iron pan and quickly close the door to keep the steam inside. Bake for about 20 minutes until brown and firm. Repeat process with the rest of the batches.

Oh and if you find my description or process to not be helpful, take a look at a post by the authors of the recipe.

 

A Year Of Inconvenience In The News

Photo by Kristyna Wentz-Graff Milwaukee Journal Sentinel

Today is the day our local paper runs the story on my blog. Little did I realize it would be almost 3 pages of story, along with two online videos. Pretty cool indeed! I hope you enjoy it, I know my Mom and Dad will!

Week 44 – T-minus 8 Weeks And Counting

My year of inconvenience is slowly but steadily coming to an end. I mention slowly because this past week was particularly slow going. Work was packed with more meetings than usual, and my free time was spent either shoveling snow or working on a painting/remodel project at home. So meals this week were rather haphazard at best. Fortunately I had my reserve of frozen meals to get us through most of the week. Here’s a sample of what I’m talking about.

Lisa – “What’s for dinner?

Me – “I dunno, how about this container marked ‘chicken verde’ does that sound good?”

Lisa – “Sure I’d love to have Mexican food tonight.”

Me – “uhm… this looks like chicken in here but I don’t see any ‘verde’ to speak of. I think it is Indian flavored chicken something that we made awhile ago.”

Lisa – “I don’t care as long as I don’t have to cook it.”

And so it went. We didn’t starve nor did we eat particularly well. I’d say I actually had two high points in the week, which to me are kind of like the yin and yang of food cravings.

The Yin: Sitting in meetings all week in our office conference room, I happened to chose the side of the table directly across from a group of photos we had up to assist with ideas for a store remodel. One picture in particular, demonstrating “unique and abundant” was a display case of large, beautifully crafted pretzels from my trip to Switzerland in 2009. Wow, did I crave pretzels all week long! So, high point number one which met my salty food craving, was to visit the Old German Beer Hall after work on Friday with friends…where they have delicious Hofbrau beer AND delicious GIANT soft pretzels. While I know I can make these myself and in fact making pretzels is great fun, I admit it was even more fun to have someone else make it for me.

The Yang: This can best be described as an unreasonable but growing desire for cinnamon rolls. For those who know me know that I really don’t eat cinnamon rolls as I generally prefer the salty to the sweet. But I just couldn’t shake this craving no matter how hard I tried. And for the sake of trying something new each week for the rest of my year, I’ve never before tried making cinnamon rolls. The problem I have with the idea of making them from scratch is the time vs. eating factor. Using yeast (as one should) it takes at least 3 hours from start to finish, which means if I want one fresh in the morning with my coffee I’m getting up at 5am on a weekend. Forget that! Then I stumbled across this recipe that PROMISED to be just as good as the yeast version without the yeast and without the wait. I’m sorry I don’t remember where the recipe is from but trust me, it satisfied the craving particularly well.

No Yeast, No Kidding Cinnamon Rolls

For the dough:

2 ¾ cup white flour (plus extra for dusting the counter)

2 tablespoons granulated sugar

1 ¼ teaspoon baking power

½ teaspoon baking soda

¾ teaspoon salt

1 ¼ cup buttermilk

6 tablespoons melted butter

 

For the filling:

2 tablespoons melted butter

2 tablespoons granulated sugar

1 tablespoon cinnamon

 

For the glaze:

2 tablespoons water

¾ to 1 cup powdered sugar

 

Preheat the oven to 425°F. Don’t wait like I did, because this recipe comes together very quickly.

Mix together the dry ingredients of the filling (the sugar and cinnamon) in a small bowl so you have it ready when you need it.

In a large mixing bowl, stir together the dry ingredients for the dough (the flour, sugar, baking powder, baking soda, and salt). Add the butter and buttermilk and mix gently. At this point the dough will come together very sticky, but don’t worry. Spoon it on top of a heavily floured counter and sprinkle a bit more flour on top so you can mix it.

Flour your hands as well and gently knead the dough, adding more flour if necessary, kneading until the dough is both manageable and fairly smooth.

With a rolling pin, roll out the dough into a rectangle approximately ½ inch thick. The rectangle I rolled was about 14 inches in length.

Spread the melted butter over the dough and sprinkle with the cinnamon and sugar mixture. There may seem like a lot but use it all.

Roll the dough lengthwise, somewhat tightly, and cut the dough into rolls that are about 2 inches thick.

Place the rolls into a lightly greased pan (I used an 8”x8” pan). I started with one roll in the center and built the others around it. They will puff up when they bake and fill in the empty space in the pan.

Bake for about 20-25 minutes, or until the edges have turned a golden brown.

While the buns are baking, mix together your glaze and pour onto the rolls while they are still warm.

Yum – yes yum. While these are a bit more like biscuits than true cinnamon rolls, I was not at all disappointed and hope you aren’t either.