Sooooooo easy. Sooooooo delicious.

Slice some summer squash. Above is pattypans and summer squash, but zucchini would be find too, or any squash kissed with the summer sun. Saute it in some olive oil. While that is cooking puree, food processor, whatever some garlic scapes, green onion (green only), honey, salt, basil, and drizzle olive oil in while it blends. It can still be chunky. I make large batches and keep in my fridge and/or freezer. Slice and dice some tomato, put in a bowl and lightly drizzle some balsamic vinegar over and fresh ground pepper. Let rest. Grab a handful of arugula. Now to assemble just put squash down in heap first on plate, then arugula, then tomatoes, then top with a light drizzle of the puree. Serve. It would be great over angel hair pasta also, but sometimes pasta is just too heavy in the summer.

 

For the granita….4 cups of berries pureed then strained to remove seeds. Add to 1 cup water with 1/4 cup sugar dissolved.  For the above I used 3 cups raspberries and 1 cup blueberries. The raspberries give it the beautiful color. Using a large plastic container, pour in mixture and let freeze for an hour. Take a fork and make circle motions through the mixture, make sure your scrape down the sides. Continue to do this every half hour until mixture is frozen and formed ice crystals. The finer shave the prettier it is, so don’t forget about it! I make peach, apple, and fruit can be made into a granita. And soooooo good. I even eat it for breakfast on really hot days.

Menu

Sunday Grilled Ham and Aged Gouda Grilled Cheese with Corn on the Cob

Monday Grilled Salmon Salad

Tuesday Pasta with Asparagus, Peas, Ham, and Almonds

Wednesday Stir Fried Spring Cabbage with Juniper and Ham

Thursday Cheddar Corn Chowder

Friday Ginger Chicken and Rice

Saturday Peppered Lamb Fillet with Onion and Gorgonzola Gratin

Grocery List

Meat

1 country ham

2 pound salmon fillets

2- 3 1/2 pound chickens

2 pound lamb fillet

Produce

14 ears corn

2 small red onion

10 yellow onions

2 pounds white boiling potatoes

garlic

ginger root

1 c peas

1 spring cabbage

thyme

tarragon*

dill*

asparagus*

celery*

Pantry

capers

raspberry vinegar

soy sauce

linguine

almonds

juniper berries

ground turmeric

salt*

pepper*

olive oil*

honey*

all purpose flour*

12 c chicken stock**

Basmati rice*

Dairy

1/2 pound Gouda

5 oz Gorgonzola

heavy cream*

Parmesan*

creme fraiche*

butter*

MISC

dry white wine

*items that were on previous week’s grocery list, check stock levels

**preparing on Sunday’s prep list

Prep List

On Sunday, check your bread levels. Do you need bake off or make another batch? If you have dough remaining, you are good for one more week.

Take chicken bowls and tails you have collected from past week. Put in a large stock pot or largest pot you have. Cover with water to brim. Bring to a boil then reduce to a simmer. If you put a wooden spoon across top of pot the pot will not boil over. Simmer, adding water every so often to top off, for 4-5 hours. Strain and let cool. Any fat will float to top, skim it off. Once cool pour into ice cube trays and freeze over night. Once cubes are frozen empty into a freezer safe container or if you do not need trays you can leave stock in. This allows for portioned out stock. Date your container. Keep in freezer for up to 3 months. I start this in the morning before I make breakfast. It’s very low maintenance. If you have a large enough stock pot you can do this over night, make sure you will have water in pot all throughout night.

Make sure you keep this week’s tails and ham bone for future weeks.

Recipes

Sunday

Grilled Ham and Aged Gouda Grilled Cheese with Corn on the Cob

1/2 pound aged Gouda

4 slices country ham

8 slices bread

1/2 c butter

14 ears corn, divided 4 for dinner, 10 for later in the week.

salt, pepper, butter for serving

Soak corn in husk in salted water for at least 30 minutes.

Heat grill.

Butter both sides of each slice of bread generously. Slice cheese 1/4 inch thick and place on half of the bread slices. Place a slice of ham on top then put on second piece of bread.

Put corn on grill and cook for 8-10 minutes over medium high heat.

In the last few minutes before corn is ready put sandwiches on grill. Cook 1-2 minutes per side. This doesn’t take long at all so keep an eye on them.

Pull back husk from corn, but leave on as a handle. Place sandwich on each plate with an ear of corn. Serve immediately.

*Cut kernels of 10 cobs and place in airtight container for later in the week.

 

Monday

Grilled Salmon Salad

2 pounds salmon fillets

olive oil for grilling

salt and pepper

1 c small diced celery (approx 3 stalks)

1/2 c small diced red onion

2 T minced dill

2 T capers, drained

2 T raspberry vinegar

2 T olive oil

1/2 tsp salt

1/2 tsp pepper

Heat grill.

Cut salmon fillets crosswise into 4 inch wide slices. Rub with olive oil and season. Brush cooking surface with oil to prevent fish from sticking. Cook fillets on grill for 5-7 minutes on each side. Be sure they are still rare on the inside. Remove and chill in refrigerator until firm. When fillets are cold, remove any skin that hasn’t come off during grilling. Break fillets into large flakes and put them into a bowl. Add any juice that has collected at the bottom of the plate.

Add celery, onion, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste. Mix well and serve either cold or at room temperature.

 

Tuesday

Pasta with asparagus, peas, ham, and almonds

8 oz linguine

2 tsp olive oil

1 pound aspargus, trimmed, and cut into 2 inch lengths

1 cup heavy cream

1/2 pound country ham, cut into cubes

1 c spring peas

1 T chopped tarragon

1 tsp salt

1/2 tsp pepper

3/4 c Parmesan

1/3 cup slivered almonds, toasted

In a large pot of boiling salted water, cook the linguine according to package. Drain and return pasta to the pot.

In a large skillet, heat oil over medium heat. Add asparagus and cook until bright green, about 2 minutes. Add cream and bring to a boil. Add ham, peas, tarragon, salt and pepper and cook until peas are crisp-tender. About 3 minutes.

Remove from heat and add to pasta. Add Parmesan and almonds and toss to combine.

 

Wednesday

Stir Fried Spring Cabbage with Juniper and Ham

3 T olive oil

1 onion, sliced

7 oz ham, diced into small cubes

1 spring cabbage, shredded

1 tsp juniper berries, lightly crushed

salt and pepper

Heat oil in large skillet over medium high heat. Add onion and cook, stirring 3-4 minutes, or until softened. Add ham and cook for 3-4 minutes.

Meanwhile, lightly steam the cabbage.

Add steamed cabbage and juniper berries to skillet and cook 3-4 minutes or until softened and glistening. Season to taste and serve.

 

Thursday

Cheddar Corn Chowder

8 oz ham, chopped

1/4 c olive oil

6 cups chopped yellow onion

4 T butter

1/2 cup all-purpose flour

salt and pepper

1/2 tsp ground turmeric

12 c chicken stock

6 cups medium diced white boiling potatoes, unpeeled

10 c corn kernels

2 c heavy cream

1/2 sharp white cheddar cheese, grated

In a large stockpot on medium high heat, cook ham and olive oil for 5 minutes. Remove ham and reserve. Reduce heat to medium, add onions and butter and cook for 10 minutes, until onions are translucent.

Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes and bring to a boil, simmer uncovered for 15 minues, until potatoes are tender. Add corn, then cream, and cheese. Cook for 5 more minutes, until cheese is melted. Season to taste. Garnish with ham.

*Prepare chicken for tomorrow night’s dinner.

Friday

Ginger Chicken and Rice

1 cup honey

3/4 c soy sauce

1/4 c minced garlic

1/2 c peeled and grated fresh ginger root

2- 3 1/2 pound chickens, quartered, with backs removed

Basmati Rice

*Cook honey, soy sauce, garlic, and ginger root in small sauce pan over low heat until honey is melted. Arrange chicken in a large, shallow baking pan, skin side down, and pour on sauce. Cover the pan tightly with aluminum foil. Marinate overnight in fridge.*

Preheat oven to 350 degrees.

Prepare rice for 1 cup according to package.

Place the baking pan in the oven and bake for 1/2 hour. Uncover pan, turn chicken skin side up and raise temp to 375. Continue baking for 30 minutes or until juices run clear when you cut between leg and thight and the sauce is a rich dark brown.

Serve over rice.

 

Saturday

Peppered Lamb Fillet with Onion and Gorgonzola Gratin

2 pound lamb fillet

3 T olive oil

3 T black peppercorns, coarsely ground

butter, for greasing

6 yellow onions, sliced

4 T white wine

1 T thyme leaves

4 T creame fraiche

5 oz Gorgonzola cheese, crumbled

salt and pepper

Preheat oven to 350. Lightly grease gratin dish.

Lay onions out in an even layer in the gratin dish. Pour over wine, then scater over thyme leaves, and season to taste with salt and pepper. Dot creme fraiche over onions and scatter with Gorgonzola. Bake for 30-40 minutes, until onions are soft and gratin is golden and bubbling.

Meanwhile, brush lamb with 1 T oil and season with salt. Roll in ground peppercorns. Heat remaining oil in a skillet over high heat, add lamb fillet and cook 3-4 minutes on each side. Let rest for 5 minutes, then slice and serve with gratin.

 

 

 

 

 

 

 

 

Many followers of Arubula’s Kitchen will remember this is how it all started. A little idea of helping tables save time with weekly dinner menus, grocery lists, and a prep list when necessary. Over the next 6 weeks on Lettuce Eat Together there will be one flowing menu to the next, using up the ingredients from past weeks and maintaining on ongoing grocery list. Followers on facebook and twitter have made suggestions on what they would like to see on these menus also, if you don’t see it on week one you will see it by week six. I will also include over the next few weeks ways to start getting you into the timing and mind that you can bake fresh bread (and croutons, breadcrumbs), have homemade pancakes and waffles throughout the week for breakfast, even desserts, and how preparing ahead is everything. I will share my tips. I look forward to hearing from you, your successes and failures, your likes and dislikes. So come on! L.E.T.’s cook dinner together!

Menu

Sunday Roast Chicken with Root Vegetables

Monday Baked Halibut with Beurre Blanc and Spring Peas

Tuesday Vegetable Cakes over Micro Greens

Wednesday Tarragon Chicken Salad

Thursday Roasted Asparagus with Fried Eggs

Friday Lamb Burgers with Cucumber Yogurt Sauce

Saturday Roasted Tomato Basil Soup with Parmesan Croutons

Grocery List

Meat

4 pound chicken

1 pound ground lamb

4 6oz halibut fillets

1 carton eggs

Produce

1 cup spring peas

1 shallot

1 lemon

1 bunch celery

2 granny smith apples

bibb lettuce

asparagus

2 cucumbers

tarragon

dill

cilantro

Dairy

heavy cream

butter

creme fraiche

16 oz Greek yogurt

Parmesan cheese

Pantry

granulated yeast

Kosher salt

white pepper

black pepper

whole wheat all purpose flour

unbleached all purpose flour

cornmeal

Basmati Rice

white wine vinegar

olive oil

coconut oil

balsamic vinegar

mayonnaise

walnuts

honey

nutmeg

coriander

cumin

oregano

MISC

dry white wine

orange juice

 

Prep List

This week put all tails into an airtight container and keep in your freezer. Take the container out while preparing each meal and add stems, peels, tops, etc to the bag. On the following Sunday part of the weekly prep will be to make a chicken stock.

Recipes

L.E.T.’s bake BREAD

Whole Wheat Bread

3 cups lukewarm water

1 1/2 T granulated yeast

1 1/2 T Kosher salt

1 cup whole wheat flour

5 1/2 cups all purpose flour

cornmeal or flour for pizza peel

*I went and bought an unglazed tile from Home Depot for my baking stone for $2 and use my wood cutting boards for pizza peels. If you want to get the high end tools, great, but you don’t have to spend a lot of money to get the tools. I also use a 5 gallon bucket I bought from King Arthur Flour to mix and store bread dough in. It’s always hiding out in the back of my fridge with dough in it read to bake off.

Mix the yeast and salt with the water. Mix in remaining dry ingredients, using a spoon or stand mixer with dough hook. Cook, not airtight, and allow to rest at room temperature until dough rises and collapses (or flattens on top, about 2 hours.

The dough can be used immediately or refrigerated in a lidded, but not airtight container for up to 14 days.

Dust surface of dough with flour and cut off a 1 pound (grapefruit size) piece. Dust with more flour and shape into a ball by stretching the surface of the dough to the bottom on all four sides. Allow to rest and rise on cornmeal cover pizza peel for 40 minutes.

Twenty minutes before baking time, preheat oven to 450, with baking stone on middle rack. Place an empty broiler tray on any other shelf that won’t interfere with bread. Slash top of loaf in tic tac toe pattern on top using a serrated knife.

Put loaf directly onto hot stone. Pour 2 cups of water into the broiler tray, and close oven door. Bake for 35 minutes.

Allow to cool. Then enjoy!

Sunday

I always start my week out with a large cut of meat, whether it be a roast chicken or a brisket or something in between. The slow cooked meal is an amazing comfort for a Sunday supper when you have a little extra time to be in the kitchen and the leftovers can be used to speed up meals throughout the week. If Sunday is not a day you can be near the kitchen for a few hours, find another day in the week and adjust menu accordingly.

Roast Chicken with Roast Vegetables

1- 4 pound chicken

salt

pepper

root vegetables work great here, carrots, potatoes, onions, garlic are my usual go to’s since they are usually in stock at my house, cube them and mix them with a bit of olive oil, salt and pepper.

Preheat oven to 500.  Season chicken with salt and pepper and place breast side up in roasting pan just large enough to hold it. Put root vegetables around chicken. DO NOT use a roast rack. Roast for 20 minutes and start checking the juices in the cavity. Roast until the juices are clear with red streaks. Transfer the chicken to a platter, tent with foil to keep warm, and let rest for about 15 minutes.

For a jus, after transferring the chicken to a platter put the roasting pan on the stove and boil down the juices until they carmelize into a crust on the roasting pan. The fat will be floating over the juices so just pour it out. When fat is gone, add 1/2 cup of water or chicken broth to pan and place pan over medium heat. Scrape crusting juice with a wooden spoon to get them to dissolve.

Serve chicken and vegetables and jus. Enjoy!

Keep leftover jus, vegetables, chicken bones picked clean, and meat, in separate containers.

Monday

I try to always pick up a fish on market day (Sunday) and seeing that fish will go bad pretty quick I like to enjoy it at the beginning of the week. This dish is one of my 5 year old son’s favorite dishes. Any delicate fish is amazing with this sauce, I am just a fan of halibut. I usually share an 6-8 oz fillet with my son.

Baked Halibut with Beurre Blanc and Spring Peas and Rice

Basmati rice for 2 cups

Beurre Blanc

1 cup spring peas

Four 6-8 oz halibut fillets, skin removed

2 T butter

salt and pepper

Cook basmati rice to directions on package for serving of 2 cups. Once finished add peas and keep covered to steam.

Beurre Blanc:

1 shallot, minced

1/2 cup dry white wine

1/2 cup white wine vinegar

3 tablespoons heavy cream

1 cup cold butter, cut into 6 slices

salt

(white, preferably) pepper

Combine shallot, wine, vinegar in a small saucepan. Simmer over medium heat until only 3 T remain. Add cream, turn to high, and add all butter at once. Whisk constantly until all butter has melted. Season to taste. Keep warm in a pan of hot water.

Butter a baking dish just large enough to hold halibut in a single layer. Place halibut in dish, most attractive side up. Season and dot with butter. Bake, uncovered, for 10 minutes, per inch of thickness or firm to the touch. If in doubt, verifly there is not translucent raw flesh.

Serve with rice and topped with beurre blanc.

Save 1/2 rice and peas and any sauce in separate containers.

Tuesday

 Vegetable Cakes over Micro Greens

leftover rice

leftover vegetables from Sunday and Monday, finely chopped

leftover beurre blanc sauce or jus

1 egg

salt and pepper

3 T olive or coconut oil

1/2 lemon cut into wedges

Mix all ingredients in a bowl, using your hands is easiest. Season with salt and pepper.

Heat oil in large pan of medium high heat.

Form mixture into small patties. Then carefully place in pan. Do not crowd. Cook for 1-2 minutes per side until heated through. Place on paper towel lined plate to strain.

Place handful of micro greens (I personally am a fan of mache). Place 2-3 patties over greens. Serve with lemon wedges.

 

Wednesday

Tarragon Chicken Salad

Leftover chicken, cut into small chunks

1 c mayonnaise

1/2 c creme fraiche

1 T chopped fresh tarragon

1 c toasted walnut halves

4 celery stalks, diced

2 granny smith apples, diced

salt and pepper

8-12 bibb lettuce leaves

In a bowl, mix chicken, mayo, creme fraiche, tarragon, walnuts, celery, and apples. Season to taste.

Serve on top of lettuce leaves.

*feel free to add a thinly cut piece of toast under the salad

 

Thursday

Roasted Asparagus with Fried Egg

large handful asparagus spears, trimmed

3  T olive oil

2/3 c balsamic vinegar

1/4 orange juice

1 T honey

1/4 tsp tarragon

pinch of nutmeg

4 eggs

salt and pepper

Preheat oven to 400.

Place asparagus on baking sheet and drizze with 2 T olive oil and toss to coat. Sprinkle with salt and cook 10-20 minutes depending on thickness, till tender enough to be pierced with knife.

In a medium skillet, combine vinegar, orange juice, honey, and tarragon and bring to a boil. Boil until reduced to a glaze, about 5 minutes. Add pepper, nutmeg, and salt. Set aside.

Heat remaining oil in skillet over medium heat. Crack an egg into small bowl then slide into skillet. Do this one at a time. Do not crowd pan. Cook until egg whites are set and yolks are still slightly runny, 3-5 minutes.

Divide out asparagus and top with egg. Drizzle with glaze and serve immediately.

*Serve with thinly sliced piece of taste if desired

 

Friday

Lamb Burgers with Cucumber-Yogurt Sauce

2 1/4 tsp ground coriander

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano

1 pound ground lamb

1 6oz container Greek yogurt

2 tsp olive oil

1 tsp lemon juice

2 small cucumbers, peeled, halved, and thinly sliced

1/4 c chopped fresh dill

2 T chopped fresh cilantro

In a small, dry skillet combine the coriander and cumin and heat over low until the spices are lightly toasted and fragrant, about 1 minutes. Transfer to a bowl and add oregano, 1 pinch salt, and the lamb, and mix to combine. Shape into 4 patties about 1 inch thick.

In a small bowl, whisk together the yogurt, oil, lemon juice, and pinch of salt. Add cucumbers, dill, cilantro, and mix. Refrigerate until ready to use.

Heat a large pan on nostick skillet over medium heat. Add the patties and cook for 3-5 minutes per side for medium rare. Serve with yogurt sauce.

*Feel free to add a small side salad with lemon juice over top.

 

Saturday

Roasted Tomato Basil Soup and Parmesan Croutons

3 pounds ripe plum tomatoes, cut in half lengthwise

1/4 c plus 2 T olive oil

1 T salt

1 1/2 tsp black pepper

2 c chopped yellow onions

6 garlic cloves, minced

1 T unsalted butter

1/4 tsp red pepper flakes

28oz canned plum tomatoes with juice

4 c fresh basil leaves

1 tsp fresh thyme leaves

1 qt chicken stock

Preheat oven 400.

Toss together tomatoes, 1/4 c olive oil, salt and pepper. Spread the tomatoes in one layer on baking sheet and roast 45 minutes.

In an 8 qt stockpot on medium heat, saute onions and garlic with 2 T of olive oil, butter, and red pepper flakes for 10  minutes, until onions start to brown. Add canned tomatoes, basil, thyme, and chicken stock. Add oven roasted tomatoes, including the liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through food mill with coarsest blade. Taste to season. Serve hot or cold.

*Freeze leftovers in individual portion size

Parmesan Croutons

1 baguette

1/4 olive oil

salt and pepper

3/4 c shredded Parmesan cheese

Preheat oven to 400 degrees.

Slice the baguette diagonally into 1/4 inch thick slices, you should get about 20 slices.

Lay slices in single layer on a baking sheet and brush with olive oil and sprinkle with salt and pepper. Sprinkle with Parm. Bake for 15 minutes, until browned and crisp. Serve at room temperature.

 

 

 

 

 

I alter this recipe to fit my mood and who I am baking for, but this is the basic recipe. I am a fan of this recipe since it doesn’t require proofing.

Basic Doughnut Recipe

3/4 cup buttermilk

3 1/2 cups flour

2 tsp baking powder

2 tsp cinnamon/Chinese 5 spice (whatever warm spice you have hanging around, or use vanilla bean)

1/2 tsp salt

1 tsp baking soda

2 tsp baking powder

4 T butter, at room temperature

1 cup sugar

2 large eggs

shortnening for frying (I have used vegetable, canoloa, and coconut oil for frying also)

Combine flour, baking powder, baking soda, spice, and salt. Set aside.

On medium speed beat butter and sugar until smooth. Add eggs, one at a time, and continue to beat until eggs are incorporated. Reduce speed and add buttermilk. Mix until combined. Add flour mixture and mix until dough comes together.

Line a baking sheet with parchment paper and sprinkle generously (SUPER generously) with flour. Turn dough onto sheet and sprinkle top with flour. Flatthen with hands until 1/2 inch thick. Transfer to freezer for 20 minutes to slightly harden.

Cut out doughnuts using a 3 inch dougnut cutter or make doughnut holes. Refrigerate 20-30 minutes, while heating oil.

Add enough shortening to deep sided pan for 3 inch depth. Line a baking sheet with paper towels. When oil reaches 350 degrees (a wooden spoon dipped in hot oil will bubble rapidly) carefully place dougnuts in for 60 seconds and flip for 30 more seconds (they will be golden brown), remove and place on paper towel. DON’T CROWD the pan!

 

*Swapping out ingredients:

Apple Cider Doughnuts: 1/2 c buttermilk and 1 cup apple cider reduced to 1/4 cup, 1 tsp cinnamon and 1/8 tsp nutmeg, glaze: 1 c confectioners sugar and 2 T apple cider whisked together, sugar topping: 1 c sugar and 1 1/2 T cinnamon whisked together

Eggnog Doughnuts: 3/4 cup eggnog, glaze: 1 c confectioners sugar and 2 T eggnog, sprinkle with nutmeg (dairy free option here)

Chocolate Doughnuts: here

Maple Brown Sugar: 1/2 c buttermilk and 1/4 cup maple syrup, 1 tsp cinnamon, 3/4 cup sugar and 1/4 cup brown sugar, glaze: 1 c confectioners sugar and 2 T maple syrup (too thick? add a couple drops of water or apple cider at a time), get fancy and add a strip of crispy bacon on top!

Honey: glaze: 1 c confectioners sugar and 1 T honey, 3-4 T milk or water

Citrus: glaze: 1 c confectioners sugar and 3-4 T citrus juice

Bourbon: glaze (great on maple brown sugar doughnut) 1 cup confectioners sugar, 2-3 T top shelf bourbon, 2 tsp vanilla extract (top with bacon for extra yum!

Margarita: glaze: 1 tsp lime zest, 2 tsp lime juice, 1 tsp tequilla, 1/2 c confectioners sugar, lime zest for garnish

Chocolate Hazelnut filled: 1 cup chocolate hazelnut spread with 1/2 c heavy cream whip until smooth and fluffy. pipe in using a pastry bag

Lavendar Vanilla: add to basic glaze mixture 1 tsp finely chopped lavendar and 1 T vanilla extract

Poppy Seed and Lemon: add to basic glaze mixture 1 T poppyseeds and 2 T lemon zest

Healthier option swap-outs: Any milk alternative works well, except rice (too thin), unsweetened applesauce can replace sugar, swap out 1 1/2 cups white flour for whole wheat flour (even gluten AP flour works well)

Feel free to pipe in a ganache or creamy filling, add sprinkles, get creative. I have done these millions (slight exageration) of ways over the years.

Looking for a doughnut flavor not listed above? Message below or email me at LettuceKnow@live.com

 

 

My son had been begging for me to make cinnamon buns for days. I won’t make them on school days as I don’t think they are the most nutritious breakfast and Saturday we had to be somewhere early, so Sunday was cinnamon rolls day at our house. My husband works till 3 or 4 in the morning with about an hour ride home from work on the weekends- the joys of working in restaurants, so I figured it would be a nice thing for him to wake up to around 11am. Well, my darling, sweet son wanted to have cinnamon buns with Dad. He watched the timer on the oven and every few minutes (at 7am) would run up to tell Dad just how much longer till the cinnamon buns would be ready. Caleb set him a place at the counter, where we have only 2 stools, poured him an orange juice- asking me if dad would want coffee also, and then ran up to tell Dad they were ready. It was too sweet, and Dad does love cinnamon rolls right out of the oven, so he came down to have breakfast with his son. Very sweet moment, especially when you know how much my husband despises mornings. I, however, the preparer of the cinnamon buns was sent to sit at the table alone or on the step stool. I chose step stool even though the height to counter ratio was off at least I could eat with the boys.

So how do you make these wonderful cinnamon buns that get even the crankiest of morning people out of bed?

Cinnamon Buns

For Filling:

1 1/4 c cane sugar (you can use brown sugar here and remove molasses, but I like to make my own)

2 tsp molasses

1 T cinnamon

(in the fall dice up a peeled apple and add it in)

For the buns:

1/2 c buttermilk (1/2 soy milk w/ 1 tsp of cider vinegar whisked in is a non-dairy alternative)

1 egg

3 c all purpose flour

1 T cane sugar

1 1/2 tsp salt

1/2 tsp baking soda

2 1/2 tsp baking powder

12 T COLD butter, cut into small cubes (Earth Balance vegan butter works fine for dairy alternative)

Grease a 9 inch round baking pan. Make the filling, combine ingredients in a bowl and mix with a fork till it looks like a wet sand. Not all sugar and molasses will mix, very small dots of molasses are ok- for better mix use a food processor) Put in the fridge while you prepare dough.

Preheat oven to 350 degrees.

In a measuring cup whisk together buttermilk and egg, set aside. In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt. Sprinkle butter cubes over flour mixture and work in by rubbing your fingers against thumb. Stop when mixture looks like sand with somee chunks. Add egg mixture and stir with fork until it just starts to hold together- very loose here, just moist, the less you mess with it the flakier it will be.

Dump dough onto a piece of parchment and knead just enough to bring it together. Remember loose is key, it will come together whe you roll it out. Roll out dough into a 9×15 rectangle, with as straight sides as possible.

Sprinkle sugar mixture all over dough, leaving about 1/2 inch border. Add apples if using, and gently press them in.  I like to add a few sprinkles of cinnamon here for good measure. Slowly roll dough into a long log, use parchment to help you as dough should still be a little loose. Squeeze, then put seam side down.

Cut into 9 equal buns and arrange in pan. Bake until golden, about 35 minutes.

While baking I like to make an icing, but it’s really not necessary. Take 1/4 cup powdered sugar, 1 tsp cinnamon, and 1 T water. mix. if too runny add more powdered sugar, if too thick SLOWLY add a drop or two of water at a time. Drizzle over the warm buns when they come out of the oven. And serve.