Sunday Upsidedown Cinnamon Rolls!

Especially on rainy days, baking fresh cinnamon rolls is the perfect way to spend a Sunday!  This is another one of my husbands recipes.  Just like all his cakes-- Upsidedown is the way it's done!

Ingredients:
Dough:
2c warm water
1/2c sugar
1tbs yeast (or one package)
1tbs salt
1 egg
1/2c vegetable oil
7c flour

Filling:
3/4c butter, melted
1c  sugar (brown is best, used white with a tea spoon molasses)
2tbsp cinnamon
¹⁄2c raisins 

Topping (pan bottom):

1c crushed pecans
4 tsp honey
1 1/2c butter 
1c sugar (brown is best)

Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

Serves: 15 people
Time: 2 hr

Directions:

1) Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.  Add about two pinches of sugar to help the yeast out.

2) Add the rest of the sugar and water stir. This is a good step to move to a mixer with a dough hook if you have one.  Or you can stirr with a wooden spoon.

3) Beat the egg in a separate bowl, then add it to the yeast and sugar.  It won't mix properly with just the dough hook which is why it needs to be beaten first.

4) Add the oil to the sugar mixture.

5) Gradually mix in flour and salt to the liquid mixture. You might not need the entire amount of flour. Add flour until dough begins to move away from sides of bowl and is soft but manageable.  Take it slow!  The dough should look soft but not soupy.  It won't look like bread dough it will be far softer.

6) Cover dough and let rise until doubled. This will take some time, and is temperature dependent so it's difficult to estimate.

7) Punch dough down and divide in half. (See the picture to the right.)  The dough wants more flower--So be generous!  It will take quite a bit more flower to mange touching the dough, as much as a cup maybe needed for handling.

8) Roll out one half into a rectangle, be generous with the flower, execs will just fall off so don't be stingy.  Flower your hands generously as well.

9) Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.

10) Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.  Cutting with a spatula works well too.  The rolls will be very soft.  They may look like just lumps when they are in the pan.  Try and have the sliced edge down.  It may not look like it makes a difference with this dough, but it will once it bakes.  The rolls will tolerate a fair bit of abuse, try to be fast so they don't spread out.

11) Repeat with remaining half of dough and filling.

12) Cover and let rise until doubled.












13)Crush Pecans coarsely, add melted butter & sugar and honey mix.  Should sparsely cover pan bottom.  It won't be a solid layer of nuts but the butter, honey and sugar should make a thin layer 1-2 mm thick.

15) In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; then, add vanilla extract, and beat just until combined. Use immediately.

And now... the series shots of the construction of these beauties!!!

14)  Bake at 350 for 20-30 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.

15) Let cool upside down on a cutting board, (as pictured above).  Enjoy while fresh!

Cost:

yeast                                1.20
salt                                  0.10
vegetable oil                   1.35
flour                                1.50
cinnamon                         0.10
raisins                              0.35
eggs                                 0.34
crushed pecans                0.76
honey                               0.15
butter                               1.00
sugar                                1.50                   
Total                               $8.30
Per Roll                         $0.55

Winter Biscotti with Orange Zest and Crandberries

T'is the season to embrace hot beverages and sweet treats!  This recipe is a new found family recipe... aka it comes from my husbands side!  I hope you fall in love with the biscotti as much as I feel in love with the chef!

Ingredients:

1/2c    orange zest
6        eggs
6.5c   flour
2c      sugar
1c      dried cranberries
2tbs   baking soda
1c      vegetable oil
1tbs   extract (usually vanilla)
2tbs   fruit liquor (optional)

Serves: a party!
Time: 1 hour, better chilled over night

This is actually a double batch, because why would you want less!  But feel free to half everything :) 

Directions:

1) Zest 2 to 3 oranges, or until you have 1/2c of zest.

2) Combine all dry ingredients (baking soda & flower) into a mixing bowl and proceed to whisk together! (they rise better)


3) Combine all wet ingredients in the mixer (or separate mixing bowl).  Feel free to add the  dried cranberries separately (and last).

4) While the mixer is on low, slowly add the dry ingredients to the wet ingredients.


5) Once the biscotti mix is smooth, cover it with serine wrap and chill it for overnight for better flavor.  The dough is way easier to work with chilled too.

6) Perheat the oven to 375 degrees.  ( This is assuming you are not going to bed to wait for the overnight part...)


7) This dough cooks like very large cookie dough, so it will rise and spread some.  Make loaves no more than 1.5 inch(s) thick.  One inch thick works if you are trying to make more classical biscotti.  Place on greased pan.

8) Cooking is tricky, you want then 80 % cooked before cutting.  They should have the consistency of fully cooked brownies just out of the oven.  People love them just like this too!

9) They won't be fully cooked if you pull them right.  Cutting into them should not put a lot of dough on the knife, but some may stick.  Wipe off any dough before cutting more as it will just attract more.  Greasing the knife helps.

10) Cut in 1/2 to 3/2 inch thick slices, Cook them longer the thicker the original loaf.  The extra half inch may require a min of 5 min more cooking time.  If trying to make huge biscotti think about covering them with tinfoil toward the end so they don't over brown.

10) Cook 3-5 min a side back on the original baking sheet, the ends only need to go through once face down.  Pull and allow to cool, done.

Cost:

orange                 $0.50

eggs                    $1.00

flour                    $2.00

sugar                   $1.00

dried cranberries $2.00

baking soda        $0.10

vegetable oil       $0.35

1tbs   extract       $0.20      

Total                    $7.15

Per piece            $0.19