Michelle's Cinnamon Rolls

 To make the Dough:

1 Tbl. Yeast

1 cup Warm Water

1 Tbl. Sugar

11/2 cup Honey

1 stick Butter Softened

2 eggs

3/4 cups warm Milk

2 tsp. Salt

3 cup Flour

2-3 cups whole wheat flour

Filling:

1 cup Butter softened

1 1/4 Brown Sugar

5-6 tablespoons Cinnamon

Frosting:

1 stick Butter softened

1 pkg. Cream Cheese

6-7 cups Powdered Sugar

1 tsp. Vanilla

Directions:

In a bowl combine water, yeast and 1 Tbl. sugar. Let sit for 5 min.

In a mixer cream honey and butter with paddle attachment until light and fluffy.

add eggs and mix again.

while machine is mixing add 2 C. flour

next. add yest mixture to bowl and mix on low 

add another Cup of flour and salt. mix for 2 min.

remove paddle at this point and replace with hook attachment.

add remaining flour and warm milk in three parts. flour. milk. flour. milk etc.

add more flour if needed. dough should not be sticky

knead dough for 6 min. on medium speed. or by hand

cover with saran wrap and allow to double in size.

while dough is rising. make filling.

mix together in food processor or by hand until it becomes a paste.

Remove dough from mixer and split in half. roll into a rectangle on dry surface.

spread filling so that it evenly.

tightly roll dough. pinch edge

cut in half then half again. then into thirds so that you have 12 rolls.

Put in 9x13 greased pan. cover with saran wrap and let rise until double.

Bake in 375' oven for 20 min. on center rack or until golden brown

allow to cool 5 min. 

make frosting combining butter, cream cheese mix until combined then add rest of ingredients.

mix until light and fluffy

spread over rolls

Enjoy

Spicy Black Bean Burger Recipe

Ingredients:

2 cans black beans, drained and rinsed

1 T ground flax + 3 T water (aka 1 egg)

1 jalapeno (or 1 chipotle pepper)

2 cloves garlic

2 T tomato sauce

1/2 cup breadcrumbs

2 tsp cumin

1 1/4 tsp salt

1/2 cup corn (fresh or frozen and defrosted)

avocado for topping

olive oil (or canola oil) for frying burgers

Directions:

Roughly chop jalapeno (or chipotle). Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it's just easier at this point to throw them in a food processor.)

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

In a small bowl, mix together the ground flax and water. Let sit for five minutes.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

Serve burgers with avocado slices, sriracha and ketchup.

Classic Cinnamon Rolls

Dough Ingredients:

1 tablespoon yeast

1 cup of warm water

1/2 cup sugar plus 1 tablespoon

1 stick butter, softened

2 eggs

3/4 cups warm milk

1 tablespoon salt

5-6 cup bread flour

Filling Ingredients

1 cup butter

1 1/4 cup brown sugar

5-6 tablespoons cinnamon

Frosting Ingredients

1 cup butter

1 package cream cheese

6-7 cups powdered sugar

1 teaspoon almond extract

2 teaspoons vanilla extract

Directions:

1. In a bowl combine water, yeast and 1 tablespoon sugar. Let yeast activate for 5 minutes.
2. In a stand mixer cream remaining sugar and butter with paddle attachment until light and fluffy. You may also use a hand mixer.
3. Add eggs and cream mixture again.
4. While machine is mixing add 2 cups flour to bowl.
5. Next, add yeast mixture to bowl and continue to mix on low speed.
6. Add another cup of flour and salt. Mix for 2 minutes.
7. If using stand mixer, remove paddle attachment and replace with hook attachment.
8. Add remaining flour and warm milk in three parts. Flour, milk, flour, milk, etc. until all milk is added. Adjust with more flour if needed. Dough should not be sticky and pull away from the sides when mixing.
9. Knead dough for 6 minutes on medium speed. You may also knead dough by hand.
10. Remove bowl from mixer and cover with plastic wrap. Allow to proof until double in size.
11. While dough is proofing, make cinnamon filling by combining butter, brown sugar and 5-6 tablespoons cinnamon.
12. Remove dough from mixer and split in half.
13. Roll out and layer half the cinnamon filling across the dough. This should be a thin layer. Add nuts, raisins or cherries if desired.
14. Tightly roll dough lengthwise.
15. Using a serrated knife cut rolls to desired shape.
16. Place rolls into lightly greased baking dish.
17. Cover lightly with plastic wrap and allow to rise until double in size.
18. Bake cinnamon rolls at 375 degrees for 20 minutes or until golden brown.
19. Allow to cool for 5 minutes.
20. While rolls are cooling make frosting by combining butter, cream cheese, powdered sugar, almond extract and vanilla extract. Whip the frosting ingredients for at least 5 minutes, stopping to scrape the side of the bowl as needed.
21. Spread warm rolls with small layer of frosting. Allow to cool for 10 more minutes the spread with another layer of frosting.
22. Enjoy!

If you love the fresh taste of citrus, try this recipe variation to create delicious orange rolls.

What culinary questions do you have? Let us know! Email our Harmons chefs ataskachef@harmonsgrocery.com

Orange Rolls

Filling Ingredients:

2 cups powdered sugar

6 Tablespoons melted butter

Zest from one orange

1 tablespoon juice from orange

Orange Roll Frosting Ingredients

1 package softened cream cheese

1 stick softened butter

6 cups powdered sugar

1/2 teaspoon vanilla

Zest from one orange

1 tablespoon juice from orange

Pinch of salt

Follow the previous directions for the dough, filling and frosting with the new ingredients above to create your orange rolls.

Whether you love traditional cinnamon rolls or tangy orange rolls, your whole family is bound to enjoy this recipe. 

Oatmeal Muffins

Best muffins ever! I might make them on a very regular basis. The recipe came from Quaker Oats website.

Ingredients:

 ⅓ cup Quaker® Oats (quick or old fashioned, uncooked)

¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons margarine or butter, chilled and cut into pieces
1½ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla

Directions:

1. Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

2. For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

3. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.)

4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

5. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Breakfast Casserole Recipe

12 lg. eggs

1 cup  half and half

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. veggie salt

2-3 green onions chopped

2 cups grated cheddar cheese

½ lb. Bacon cut into ¼ in. slices and fried until crisp (optional reserve 2 tbsp. Grease)

1 pkg. frozen hash browns

½ cube real butter

 You will need a 9x13 glass baking dish, turn your oven on to 375 degrees.

Put baking dish in oven with ½ cube of butter, (about 2 Tablespoons bacon grease can be added as well). Once that melts add all of hash browns and return to oven. Meanwhile, Beat eggs with cream, milk and seasonings. (A blender works well) Pour this into a large bowl with grated cheese, chopped onions and bacon, making sure to coat all ingredients. Reduce oven to 350 degrees. Pour egg mixture over hash browns and return to oven for 40-50 minutes, until a nice pulls out of center clean.

Serve immediately or let cool, cover casserole with plastic wrap, and refrigerate.

Serves 12-16

We all scream for ice cream!

Over the summer I have experimented with homemade ice cream. Here is my current favorite from the Williams-Sonoma Kitchen:

Chocolate Ice Cream

Ingredients:

3 cups half-and-half (or 1 1/2 cups cream and 1 1/2 cups whole milk)

6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)

5 egg yolks (I used 4)

1 cup sugar

Pinch of salt

1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

(So, ice don't have an ice maker or ice cube trays. Instead I make this in the evening and once the custard is finished cooking I put it in a container and refrigerate it over night. It takes all of 15-20 minutes to thicken in the ice cream maker the next morning.)

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

 

I know, I know, it's a bit of a process, but I PROMISE it is totally worth it! So dust off your ice cream maker and make some ice cream!

 

Double Chocolate Zucchini Bread

Adapted from Notes from My Food Diary

2 large eggs
1/3 cup sugar
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa powder or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
1 1/4 cups chocolate chips, save the 1/4 cup for sprinkling on top of bread

Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.  Scatter the reserved 1/4 cup of chocolate chips on top of the batter.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.

Super moist and super chocolaty. The perfect recipe for the massive (seriously like 14" long) zucchini I found in my garden today :)