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[Mike Nolan]

My Revisions to the Holland America Line Cinnamon Rolls

This recipe started out as a thread in the old King Arthur Baking Circle, with a recipe that made a huge number of rolls. I scaled it down and tweaked it a bit.

Yield
12 rolls

Ingredients

Custard Pudding:

5 ounces milk, room temperature
1 Tablespoon Birds Custard Powder
1 Tablespoon sugar

Dough:

3 ounces warm water
1 Tablespoon instant yeast
10 ounces milk, room temperature
1 large egg
1/2 cup unsalted butter, melted
1/2 teaspoon salt
4 1/2 - 5 cups all-purpose flour
5 ounces custard pudding (see above)

Filling:

5 Tablespoons unsalted butter, melted
1 cup sugar
1/4 cup cinnamon
1 cup raisins, soaked in hot water and then dried
3/4 cup chopped pecans

Caramel Topping:

3 Tablespoons unsalted butter, melted
3-4 Tablespoons brown sugar
Optional: Enough whole pecan halves to loosely cover the surface of the pan, figure 4-6 pecans halves per roll.

Frosting (Optional):

2 Tablespoons unsalted butter, melted
1 1/3 - 1 1/2 cup powdered sugar
1/4 cup milk, room temperature
1/4 teaspoon vanilla (optional)
Instructions

The original recipe (and a lot of discussion about it) can be found in the thread 'OMG AWESOME Cinnamon Buns' on the old Baking Circle Forum.

These are my revisions to that recipe. I've turned it into more of a caramel/pecan roll with raisins.

Major changes: The custard pudding instructions in the original recipe seemed all wrong, so I followed the instructions on the Birds can to make five ounces of pudding. I'm using a bit more flour, and a lot less filling, though one higher in cinnamon. (I also add raisins and chopped pecans.) I'm also using a different frosting, but that's just a matter of personal preference. My wife prefers them with more butter/brown sugar topping and no frosting.

Mix the custard with a fork and set it aside.

Mix the dough, alternating adding liquids and flour. I add the custard about half way through adding in the flour.

Allow to rise an hour, punch it down, then let it rise until doubled, probably around 45 minutes.

Roll out to 18" high and x 24" wide. Brush surface with melted butter, except along the top edge. Sprinkle on cinnamon sugar mixture, then put on raisins and pecans if using them.

Dampen the top edge with water (or egg white) to get it to stick down better.

Brush 10 x 14 pan with the melted butter and sprinkle with the brown sugar before putting rolls in the pan. (This produces a caramel-like topping on the rolls.) If you like whole pecans on your rolls, put them on top of the butter/brown sugar mixture.

Roll up along the long edge (so that you get a roll 24" wide, though it always spreads out to more like 26" when I'm rolling it out. Cut into 12 rolls about 2" high.

If you like shorter/smaller cinnamon rolls, as we do, roll it out to 16 x 30 instead and cut into 35 rolls, just under an inch thick. This takes a bigger pan (or two pans), I use one that is 17 x 21. (You may need to increase the amount of melted butter and brown sugar you use in the pan.)

Allow rolls to rise until they start to touch, about 45 minutes.

Bake in 350 degree oven for 20-25 minutes, or until solidly golden brown. (Do not underbake!)

Invert rolls onto a second pan and allow to cool for 10 minutes before frosting.

[Mike Nolan]

Chocolate Cake In-the-Pan (no eggs)

This recipe has a lot of different names, some call it a crazy cake.

Instructions

This recipe can be scaled up for larger pans. (1 1/2 times everything works well in a 9 x 13 pan.)

It tends to be a bit round on the top, but if you level it off you can make a two or three layer cake. (You'll have to suffer eating the scraps separately.)

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
3 tablespoons cocoa powder
1/2 teaspoon salt

1 tablespoon vinegar
1 stick margarine (melted)
1 teaspoon vanilla

1 cup cool water

Sift the dry ingredients into an ungreased 9 x 9 glass pan.

Make 3 holes with a spoon.

Put the melted margarine into one hole, the vinegar into the second hole and the vanilla into the third hole.

Add 1 cup cool water and mix well.

Bake in a 350 degree oven for 35 minutes or until it passes the toothpick test.

You can frost this cake with your favorite chocolate frosting, but we usually don't bother.

[Mike Nolan]

Cherry Pie Filling

Cherry Pie Filling

Yield
2 pies

Ingredients

4 cups sour red cherries, pitted and drained. (Save the juice separately)
1 Tablespoon cornstarch
3 Tablespoons all-purpose flour
1/3 cup unsalted butter
1/4 teaspoon almond extract
1/4 teaspoon salt
2 cups sugar (Splenda Blend works fine)
Instructions

This recipe is from the Nebraska Centennial Cookbook, edited by Katherine Hillegass (now MacDonald), my mother-in-law. This pie filling is from her mother-in-law, Rosena Hillegass of Rising City, Nebraska.

The recipe says it is enough for two 8" pies, but I find it makes about 1 1/2 pies the thickness we like. 1 1/2 pounds of cherries with pits and stems will be a bit over 4 cups of pitted cherries.

Note: Frozen cherries work fine, thaw them and save the juice. However, frozen cherries seem to be sweeter than fresh pie cherries, so we've been adding a little citric acid.

Mix juice from cherries with sugar, flour, cornstarch, butter, almond extract and salt.

Boil until very thick. The liquid will turn clear as it thickens. We often add the cherries to the filling as it cooks, we think that works better.

Remove from heat, stir in cherries, pour into two pie shells.

If making it into a pie, roll 1 Tablespoon sugar into top crusts before putting on pie.

For cobbler, pour into deep dish and spoon cobbler dough on top.

[Mike Nolan]

Christmas Roast Goose

Instructions

With Thanks to James Beard, Graham Kerr, and the Joy of Cooking

Pitted Prunes (18 or so)
Almonds with their skins on (about a large handful, 1/3 cup?)
Granny Smith apples (6 to 8)
Lemons (2)
Nutmeg (Ground is okay, best if freshly grated)
Sherry
Goose (probably 10-12 pounds)

About 4 days ahead, begin soaking the prunes in sherry. (No need to refrigerate.)

Also begin thawing the goose at least two days ahead--check for
instructions on the wrapper. Note: fresh goose is really better, but I never remember to order one soon enough...

The day before you plan to cook the goose, or early on the day you plan to cook it--depending on if you are cooking it at noon or dinner--remove it from the wrapper, remove the giblets from the inside and rinse thoroughly. The main purpose is to make sure the bird is thawed! If the giblet sack is still frozen inside the bird, begin a cold water bath in the sink--be sure to sterilize the sink by using Comet, rinsing, and then pouring boiling water on all surfaces first to cut likelihood of bacteria. The bird must be kept as well submerged as possible, and check often. As the bird thaws remove all easily accessible pockets of fat--like around the openings.

Once the bird is thoroughly thawed, dry it out with paper towels and refrigerate it until time to begin cooking.

About an hour before you want to cook the bird:

Blanch the almonds--DO NOT buy almonds already blanched, the fresh blanching makes a difference! To blanch almonds, put them in a pan and pour boiling water on them. Let them sit for 5 minutes and then drain. Pour cold water on them and slip the skins off. This is actually quite fun. When the skins are loose you hold the almond off center and squeeze, the nut pops right out!.

Cut the Granny Smith apples in quarters or slices, no need to peel or core. Rinse them in a little lemon juice.

Slice a lemon thinly.

Remove the goose from the refrigerator, dry the inside and rub the inside with salt.

Stuff the goose with the prunes and the apples, which should have been lightly salted and dusted with nutmeg.

Here and there add a lemon slice. (James Beard) The almonds can be mixed with the prunes and apples or added here and there like the lemon slices.

Prick the hell out of the bird with a large tined fork--a carving fork is best. Be sure to prick especially heavily in areas where there are visible pockets of fat, usually around the legs for one.

Roast the goose in a very slow oven on a rack. The rack needs to be high out of the pan so the bird does not sit in its own grease.

325 degrees for a total of about 3 to 3 1/2 hours.

After the first hour, remove the fat from the pan. WARNING: this fat is VERY HOT and will try to come out of the syringe, move quickly.

Reserve this fat to make the gravy! It makes absolutely marvelous gravy without the burnt taste that comes with grease removed later.

When the fat cools, you should refrigerate it until just before the goose is done.

You may want to baste with the drippings once or twice (although it is probably not necessary) and probably want to cover the bird with foil at two hours to keep it from over browning.

IMPORTANT NOTE: The stuffing mix is NOT to be eaten!!! It imparts flavor to the goose and the gravy, but it also soaks up an incredible amount of grease. I just leave it in the bird while serving. Remove it when cleaning up, do not refrigerate the goose with stuffing inside.

It might be fun to make similar 'stuffing' complete with herbed bread cubes outside the bird. But if you do, core those apples! I usually make stuffing separate, it only needs to warm for about 15 minutes.

James Beard recommends putting wedges of potato in the bottom of the roasting pan. However, we find that too greasy. You might be able to roast some potatoes on the rack below the goose if your oven is large enough.

[Mike Nolan]

Buttermilk Rye Bread (sized for bread machine)

Yield: 1 loaf

Instructions

This recipe is sized for a bread machine with a 3 cup capacity like a Zojirushi model 15, when I make it in a mixer I double everything.

20 Tablespoons buttermilk
2 Tablespoons butter or margarine (melted)
1 Tablespoon salt
2 Teaspoons sugar
2 Cups bread flour
1/2 Cup dark rye flour
1/2 Cup whole wheat flour
2 Teaspoons instant yeast
1 1/2 Teaspoons gluten
2 Tablespoons caraway seeds

Use a 'light crust' setting if your bread machine offers it. I don't bother with the 'whole wheat' setting on mine.

If mixing by hand, I follow the same instructions as in my Semolina Whole Wheat recipe. If I'm going to make reubens, I will put about 2/3 of the dough in a 1 1/2 lb bread pan and make a small free-form loaf with the rest.

[Mike Nolan]

Semolina Whole Wheat Bread

Semolina Whole Wheat Bread

Yield: 2 loaves

Ingredients

1 cup semolina or durum flour
1 cup whole wheat flour
3 1/2 cups bread flour
1 tablespoon oil
2 tablespoons honey
1 tablespoon instant yeast
2 teaspoons salt
1 3/4 cup tepid water
Instructions

This recipe started out as an "I wonder what I should do with all this semolina flour I bought" experiment, it's been so well-received that I make it 3-4 times a week and it has become our every-day bread. It makes great toast, we've also used it for soup croutons and as the bread in the stuffing for our turkey on Thanksgiving.

Basting the bread with boiling water and having a pan of water in the oven both make for a firmer crust. I think that may also keep it from going stale quite as fast, though around here this bread seldom lasts that long.

Mix the semolina, whole wheat flour, salt, yeast, oil and honey. (If you measure the oil and honey in the same measuring spoon the honey won't stick.)

Alternate adding the water and bread flour. (I use a mixer for all but the last minute or two of kneading, so that I can adjust the flour until it feels right.)

Put the dough in a lightly oiled bowl (1/2 teaspoon), roll it around to coat it, cover, and let it rise until it doubles in size, usually about an hour.

Punch the dough down, divide it into two equal parts and let those rest for about 10 minutes, then make two free form somewhat flattened loaves and place them on a cookie sheet that has been sprinkled with corn meal.

Loaves around 4 inches x 10 inches work best for us, if you make them very rectangular in shape most of the slices will be the same size and sandwiches made with them will fit nicely in small bags or lunch boxes.

If you want to bake it in a 9x5 loaf pan, use 2 pounds of dough in the pan, make rolls with the leftover dough. Thanks to Carol (cwdesign) for this suggestion.

This recipe also makes a very pretty braided loaf. (I use the three strand method.)

Cover and let rise for another 45 minutes.

Preheat the oven to 400 degrees, with a pan of water on the bottom rack.

Cut several diagonal slashes in the loaves, baste them with NEARLY BOILING water, then sprinkle poppy seeds on liberally. Let the loaves sit for 2-3 minutes before putting them in the oven on the middle rack.

Bake for about 30 minutes or until it sounds hollow.

Let the loaves cool before cutting them (if you can stand waiting that long!)

[Mike Nolan]

Egg Noodles
Egg Noodles

Adapted from the recipe that comes with the KitchenAid Pasta Attachment.

Instructions

This is a very basic egg pasta dough, it will make great spaghetti, noodles, lasagna, etc.

4 large eggs
1 tablespoon oil
3 1/3 cups semolina or durum flour
1/2 teaspoon salt
1/4 cup water (more or less, you want a fairly stiff dough)

Divide the dough up into 6-8 parts before rolling it. (A pasta roller attachment makes this SO much easier!)

Keep the cut noodles separated or they'll stick together.

It should take 6 minutes to cook spaghetti, noodles are thicker and will take more like 10 minutes.

The noodles can be added to chicken soup, brought to a boil, they'll need more like 15 minutes to cook, though.

[Mike Nolan]

Spinach Artichoke Dip
Spinach Artichoke Dip

Instructions

8 ounces cream cheese (we use the no-fat variety)
1 package (10 oz) frozen chopped spinach
12-15 artichoke hearts, cut into about 8-12 pieces each
1 1/2 cups grated cheese (we use a 4 cheese blend of Parmesan, Asiago, Romano and Provolone)

Defrost the chopped spinach in the microwave for 2-3 minutes, until it is starting to get soft but is not totally thawed. Drain. Usually you will need to chop the spinach up a little more, it's easier to do that before it is totally thawed, but that varies depending on the brand of chopped spinach you get.

Microwave spinach for another minute. Drain again.

Add the remaining ingredients and microwave in 1 minute intervals, stirring after each interval, until it is hot.

Variant: You can use other cheeses, a mixture of Parmesan and Romano are good. You can use a combination of Parmesan and Mozzarella if that's what you have, but we think the Mozzarella makes the resulting dip too gooey and a bit bland.

Variant: Add a little Tabasco sauce.

[Mike Nolan]

Sour Cream/Yogurt/Applesauce Raisin Bread

Sour Cream/Yogurt/Applesauce Raisin Bread

Yield: 1 loaf

Instructions

This recipe was sized for a Zojirushi classic (model 15) and will fit in an 8x4 loaf pan. If you have the shaped baking tubes (heart shaped, etc), it will usually fill two of those tubes.

12 ounces (by weight) sour cream, yogurt and/or unsweetened applesauce
1-3 tablespoons of water (if needed)
1/4 teaspoon baking soda
4 teaspoons sugar
3/4 teaspoon salt
3 1/3 cups AP flour
2-3 teaspoons cinnamon
3/4 cup (4 ounces) raisins
1 3/4 teaspoons yeast

Use whatever combination of sour cream, yogurt or applesauce you want, for example, 6 ounces of yogurt and 6 ounces of applesauce. You may need some water, depending on how moist the combination is. The dough should be slightly sticky before adding the raisins, a little drier than that if using the rum variant at the end, since the raisins will be moist.

If using a bread machine that gives you a signal to add raisins part way through kneading, add half of the cinnamon right away, the other half when you add in the raisins.

If kneading by hand or using a mixer, put all of the cinnamon in when you put in the raisins, towards the end of kneading.

If baking in a pan, it should take about 45 minutes at 375 degrees.

Variant: Macerate the raisins in 2-3 tablespoons of rum, then use any remaining liquid in place of the water.

[Mike Nolan]

pecan/oat shortbread pie crust (gluten free)

A gluten-free pie crust that works well for pecan and pumpkin pies, and possibly others.

Yield: 1 pie crust

Ingredients

4 tablespoons softened butter
1 cup pecan meal
1 cup oat flour (1 1/4 cups of gluten-free oatmeal that has been ground up in a food processor)
1/4 teaspoon salt
3 tablespoons sugar (see note below)
Instructions

Preheat oven to 375 degrees.

Mix well. It may look like small pellets, but when you press a ball of it between your fingers it should not crumble.

Press into a 9" pie pan, including up the sides of the pan.

Bake for 15 minutes, then while hot use a spoon to flatten the crust down again and, if necessary, push it back up the sides of the pie pan. Let cool before using.

A pie shield should help to keep the sides from getting over-baked.

Note on sugar: If made with granulated sugar, it will be similar to a graham cracker crust. If made with powdered sugar, it will be a smoother and slightly firmer crust.

[Mike Nolan]

Monster Cookies

Peanut butter, chocolate chips, M&M's, what could be better? Gluten-free too!

Yield
A full batch makes 400 small cookies or 80 monster-sized cookies, a quarter of a full batch, which what we usually do, makes 100 small cookies or 20 monster-sized cookies.

Ingredients

2 cups unsalted butter
3 pounds peanut butter
2 pounds brown sugar
4 cups white sugar
12 eggs
1 tablespoon corn syrup
8 teaspoons baking soda
18 cups oatmeal (not quick oats)
1 pound M&M's (or more)
12 ounces semisweet chocolate chips (or more)
Instructions

Mix together, form cookies using from 1 tablespoon of dough on up. (The size will affect how many cookies you get.)

Flatten cookies slightly.

Bake on ungreased cookie sheet @ 350 degrees for 8-10 minutes, let cool for 3 minutes then remove from sheet.

OK to divide quantities by 2 or even 4.

The dough freezes very well if formed into balls.

• This topic was modified 9 years, 8 months ago by htfoot.
• This topic was modified 9 years, 8 months ago by htfoot.

[Mike Nolan]

BLJ's Best Ever Molasses Cookies

Submitted by Mike Nolan on December 07, 2010 at 5:32 pm
Description

From the old King Arthur Baking Circle 'Best Ever Molasses Cookie" thread, originally posted by biglakejudy, conversions by RandyD

Yield: 50 cookies
Source: biglakejudy and RandyD from the old BC

Ingredients

3.8 oz(weight) oil
3 oz (weight) molasses or pure cane syrup
7 oz sugar
1 extra large egg
9.5 oz KA Whole wheat flour
1 1/2 Teaspoons soda
1/2 tsp. cloves
1/2 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. Salt
Instructions

Bake at 375 degrees for 12-15 minutes

Randy's notes:

The amount of flour I used was based on Judy's post about scooping the flour.

To make the 4" cookies make the dough balls into a ball about halfway between a ping-pong ball and a golf ball.

My notes:

I cut back on the cloves a bit and use a large egg.

I use a #60 cookie scoop and get about 50 cookies about 1 1/2 inches in diameter

[Mike Nolan]

Cardinal Preserves

Best recipe we've ever found for strawberry preserves

Yield: 4 half pints
Source: Farm Journal Freezing and Canning Cookbook (1963)

Ingredients

1 cup crushed strawberries
1 quart whole berries
4 cups sugar
Instructions

In a heavy bottom pot, cook the cup of crushed berries with 1 cup of sugar over medium heat. When it starts to boil, cook for EXACTLY four minutes.

DO NOT STIR once it starts boiling.

Add 1/3 of the whole berries and 1 cup of sugar.

Bring to a boil and cook for EXACTLY four minutes. DO NOT STIR once it starts boiling.

Repeat the above steps 2 more times to use up the rest of the berries and sugar.

Remove pan from heat, skim (the skimmed preserves are good on fresh bread), pour into a wide flat pan (like a 9 x 13 glass baking dish) and let the preserves sit for about 12 hours, until it plumps.

Can or freeze.

You can safely double this recipe, but tripling it seems to cause problems.

Variations: Substitute some sliced peaches for part of the whole berries. Also works well with black raspberries. We have tried replacing some of the sugar with Splenda, it works, but it may not get quite as thick and it doesn't last as long in the refrigerator.

Goes great with Donna German's Austrian Malt Bread:

[Mike Nolan]

Peanut Butter Cookies

Made with honey, somewhat softer/chewier than other recipes

Yield: 60 Cookies
Source: Cooking with Honey, by Hazel Berto

Ingredients

1/4 cup unsalted butter, room temperature (original recipe called for margarine)
1/2 cup peanut butter (130 grams)
1/4 cup white sugar
1/4 cup packed light brown sugar
1/2 cup honey (170 grams)
1 large egg
1/2 teaspoon vanilla
1 1/4 cups AP flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/8 teaspoon salt (1/8 tsp added to compensate for using unsalted butter)
Instructions

Cream butter, peanut butter, white sugar and brown sugar.

Add honey and beat until smooth.

Add egg and vanilla and beat until a little fluffy.

Mix dry ingredients together, add to wet ingredients in several stages.

Form into balls, flatten with a fork, and bake on greased cookie sheet 10-12 minutes at 375 degrees. (Using a #100 scoop I got 60 cookies, a #60 scoop produced 36 cookies. The original recipe gave a yield of 48.)

Note, if you bake them until they are turning brown on top, you will get crisper cookies at first, but they will still soften up over time.

We put a Hershey's chocolate kiss on the top of each cookie immediately after they came out of the oven.

Allow cookies to cool and firm up for 2-3 minutes before removing from baking sheet. The chocolate kiss will stay soft for about 12 hours.

[Mike Nolan]

Chicken Salad

Chicken Salad, a great way to use up the boiled chicken left over when making chicken stock.

Yield: 4 cups
Source: Carolyn Brandle

Ingredients

3 pounds of diced chicken meat
1 cup of grapes, cut in half (grapes that aren't very sweet work better)
1 large can of mandarin oranges, drained
1/2 cup of slivered or sliced almonds, toasted
1 cup of finely diced celery
1-2 tablespoons of lemon juice
1/4 cup mayonnaise or Miracle Whip
salt and pepper to taste

Instructions

Carolyn's original recipe started out by making chicken stock with a 5-6 pound chicken. I often make this after making my go-to chicken stock recipe: Nancy's Homemade Jewish Chicken Soup

Toast the almonds at 350 degrees for 4 minutes and allow to cool.

The last time we made it there was enough stock remaining in the chicken that it was plenty moist, so we cut back on the mayonnaise.

This is great on the honey wheat bread recipe I have posted.

• This topic was modified 9 years, 10 months ago by Mike Nolan.