Delicious Detroit-Style Pizza

There are so many styles of fantastic pizza. New York. Sicilian. Chicago. American. And then there’s Detroit.

According to michigan.org, in 1946, Gus Guerra owned what was then a neighborhood bar, Buddy’s Rendezvous, when he decided he needed something new for the menu. He enlisted the help of his wife, Anna, who borrowed a dough recipe from her Sicilian mother. The Sicilian dough, topped with cheese and tomato sauce, would become the model for pizza in Detroit.

For this pizza, it’s not only the shape (it’s square) and the way the pizza is made (the sauce is on top) that makes it different, it’s also the pan that it’s cooked in! You can’t have a Detroit-Style Pizza without the pan. I use this specific pan, which we bought off Amazon.

The pan creates a pizza that is soft and airy inside with a crisp exterior because of the caramelized cheese on the edges. I found that the warmed sauce is best put on after the pizza is baked! This way, it doesn’t weigh down any of the airy-ness that’s baking in the pan.

You can make Detroit-Style Pizza as easy or as homemade as you want. You can use store bought pizza crust and store bought sauce or you can make your own for both.

Here’s how ya do it.

Ingredients

  • Pizza dough (homemade or store bought)
  • Pizza sauce (homemade or store bought)
  • 1 block of mozzarella cheese
  • 1/2 block of cheddar cheese
  • Pizza toppings of your choice (pepperoni, veggies, etc.)
  • Softened butter
  • Detroit Style Pan (see link above to buy one)

Instructions:

If you choose to make your own pizza dough, that’s the first step. I’ve got a recipe for my favorite dough below.

Then, if you’re making your own pizza sauce, get that started. If you’re using store bought, don’t worry about it quite yet.

Preheat your oven to 475 degrees.

Butter your Detroit-style pan on all interior sides and stretch your dough out to cover the bottom and go up the sides just about an inch or so. Let the dough rest for 10 minutes.

Shred the cheeses and prepare your toppings. Place the cheese all the way to the edge of the pizza, so that it’s touching the sides of the pan. Put your toppings in the center and put more cheese on top.

Bake for 15-18 minutes.

While the pizza is baking, warm up your pizza sauce so you can dollop it on top after the pizza is baked. Don’t put too much on top, if anything you can add more when you serve it.

Let the pizza cool about 5 minutes, slice and serve! Enjoy!

Detroit-Style Pizza

Pizza dough:

  • 1 Tbsp. active dry yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. olive oil
  • 1 1/4 cup warm water
  • 1 Tbsp. salt
  • 3 cups bread flour

Combine the yeast, sugar and water in the bowl of a stand mixer. Allow the yeast to come alive (about 5 minutes). Add the oil and one cup of the flour, then the salt and the other 2 cups of flour.

Mix with dough hook for 8 minutes.

Let rise until double in size.

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How to make classic, creamy German Knoephla Soup

Knoepha Soup

Is there anything more cozy to have on a cold day than soup? What about a soup from your childhood that brings back great memories?

Even though I only ever had this soup at school or a restaurant in North Dakota, Knoephla (or Knepfla) soup is one of my favorites from the German culture.

Knoephla is roughly translated into “little buttons” and are, in fact, little dumplings. The knoephla can be used in a number of ways, like a casserole, but the most popular way is in soup.

The soup is a chicken stock based, creamy soup with the dumplings, carrots, onions and potatoes. It is warming and comforting. It also is great to have when you’re sick. If you’re lactose intolerant like me, you can add coconut milk or just take about multple lactaid pills.

Knoephla Soup

Ingredients for soup:

  • Water
  • 3 tblspn. butter
  • 1 4-cup container of chicken broth (low sodium)
  • 2 cups water
  • 2 chicken bouillon cubes
  • 4-5 medium red potatoes, peeled and cubed
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 2 cups Milk, half & half, cream or 1 can of coconut milk (your choice)
  • salt and pepper

Ingredients for Knoephla dumplings:

  • 1 and 1/2 cups flour
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/8 tsp. nutmeg
  • Between 1/4 cup and 1/2 cup Milk

Instructions:

Knoephla – In a bowl, combine the flour, baking powder, salt and nutmeg. In a separate dish, combine the egg with about 1/4 cup milk. Slowly add in the milk and egg mixture to the flour and mix with your hands. Continue to add more milk until it becomes a shaggy dough. Place dough onto a clean working surface sprinkled with flour until the dough comes together. Roll into long, 1-inch thin logs and cut into 1-inch pieces.

Soup – In a large soup pot, melt butter and sauté onion, celery, carrots and potatoes until softened, about 8 minutes. Add in diced garlic, cook for 2 minutes. Add in stock and water to just cover the vegetables and add two bouillon cubes. Bring to a boil and lower heat to simmer 10 minutes. After 10 minutes, add in the pieces of knoephla and simmer about 10 minutes.

Then, add in the milk/cream/half & half or coconut milk and stir well. Taste and add more salt/pepper if needed. Heat thoroughly, but don’t bring to a boil.

Serve with a side of bread, if you like.

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Like Kombucha, but want to try something new? Here’s how to make Jun with green tea and honey

Have you ever heard of Jun?

It is similar to Kombucha, but instead of being made with black tea and sugar, Jun is made with green tea and honey!

I’ve been making Jun since 2018 and have even shared the “scoby” with friends so they can start to make their own, too.

Scoby stands for symbiotic culture of bacteria and yeast and it houses the cultures that make kombucha, jun and there’s even one that makes apple cider vinegar.

The Jun is a deliciously, sweet and tart beverage. You can drink it plain or you can add fruit for an extra pop of flavor. The process takes about a week for each batch, but after the first time you make it, you’ll want to have it available all the time.

Here’s what you need first:

Get a Jun scoby and starter tea either from a friend or from a reputable seller. We got ours from Fermentaholics.com.

For your brand new scoby, you’ll want to follow the instructions on the back of the packaging to start your tea.

You’ll also need to get some start up supplies including a 1-gallon jug, cheese cloth, PH strips, green tea teabags, unfiltered honey, glass bottles with caps, 1 cup measure, a temperature strip for the outside of your jug and a rubber bands.

Here are some links for items I recommend these bottles for the finished product; this jug for making the tea. This is great cheesecloth (it has lasted me since 2018) and these temperature strips come in handy for sure.

For an established batch you can follow my steps below:

  • Bring 2 cups of filtered water to a boil.
  • Once boiling, take off the heat and add four unflavored, caffeinated green tea teabags and let steep for 10 minutes.
  • After the tea has steeped for 10 minutes, discard the tea bags, stir in 1 cup of honey and let cool.
  • Grab your 1 gallon jug of Jun, take off the cheesecloth and give it a good stir. Then, take out the scoby and place in a clean bowl. Reserve 1 cup of the Jun liquid and place in the bowl with the scoby.
    • This is now your new starter tea – you need this every time.
  • Pour your Jun into clean bottles either with fruit or fruit juice for a second ferment or plain. Our batch makes 6.5 bottles if we don’t add fruit.
    • If you add fruit, you can leave the closed bottles on the table for a day to add some extra carbonation – but remember to “burp” them by lifting the lid once or twice before putting them in the fridge.
    • If you don’t add fruit, you can just put them in the fridge right away. No need to burp them as they aren’t undergoing a second fermentation phase.
  • Now that you have an empty jug, give it a good rinse and fill halfway with filtered cold water.
  • Add the cooled honey tea mix to the water in your jug.
  • If the temperature of the mix is below 75 degrees after you’ve added the honey tea mix, then you’re free to add the scoby and reserved starter tea back in.
  • Then top off with more filtered cold water and stir.
  • Cover with cheesecloth to keep the fruit flies out and set aside in a cooler spot in your house.
    • Side note: keep it away from your sourdough starter.
  • Then, let the new mix sit for 7 days. If you have a new scoby, you can stir it every few days to get things working.
  • In the meantime, enjoy the drink you just bottled. It is delicious.

Let me know if you have any questions!

How to make Jun tea

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A little known Southern dish that’s delish … How to make Chicken Bog

Do you know what Chicken Bog is? Have you heard of it?

I’d imagine that unless you know someone from Horry (pronounced or-ee) County in South Carolina, you might not.

Chicken bog is THE dish of that corner of the state, so some would say. It’s a rice dish with chicken and smoked sausage, but unlike one you’ve ever had before. The name “bog” probably comes from the wetness of the dish, although some speculate that it may come from the bogginess of Horry County, according to discoversouthcarolina.com.

It is best eaten with a spoon and can be made any time of the year – even though it is very delicious and comforting in the colder months. There are recipes for it online now, but many who live here in Horry County learn how to make it from someone else.

A small part of this post is an ode to my former boss, Mr. Steve Robertson, who recently passed away. He was the publisher of the weekly newspaper I worked at for a number of years.

Mr. Steve was also the Loris Bog-off Champion one year and was generous enough to tell me how to make this iconic dish.

Here’s what you need.

Ingredients:

  • 3-4 large chicken thighs or breast
  • 3 cups of water
  • 1 tsp. dried Rosemary
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1-2 stalk of celery, chopped
  • 1/2 onion, chopped
  • 1 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 mounded cup of white rice
  • 1 smoke sausage
  • Salt and pepper to taste

Let’s start with the stock for the chicken bog.

Place the chicken thighs or breast into a large sauce pan and cover with three cups of water. Add in all of the spices listed above and simmer until the chicken is cooked. Cool for 15 minutes and then take chicken out of the stock, dice and put back into the stock water.

In a separate large stock pot, sauté the onion and celery in olive oil for about 7-8 minutes and then add the garlic. Sauté together for another 2 minutes.

While the onion & celery are cooking, dice the smoked sausage into bite sized pieces.

Once the onion, celery and garlic have cooked for about 10 minutes, add in the diced sausage. Then, add in the mounded cup of rice and cook for 1 minute.

Then, pour in the stock and diced chicken, all at once.

Stir, bring the mixture to a boil, cover, reduce the heat to low and simmer for 20-25 minutes. You can check on the rice and stir during this time. It will not ruin the rice.

Taste for seasoning and rice done-ness. Serve in a bowl. Enjoy!

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How to bake my version of Toll House Chocolate Chip Cookies in a whole new way

You might be surprised to know that my chocolate chip cookie recipe is based off the classic Nestle Toll House Chocolate Chip Cookie recipe. How could it not be?

The original version are so absolutely delicious and it is how I learned to make them and find my passion for baking.

Over the years, after making a recipe time and time again, you tweak things to make it your own.

Here’s my way to make these cookies – and my signature way to bake them: in a muffin tin!

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks of butter
  • ¾ cup white sugar
  • ¾ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups semisweet chocolate chips

Instructions

Preheat oven to 350 degrees

Mix together butter and the two sugars until just combined, but not grainy or lumpy. Add in the 2 eggs and the vanilla. Mix together until eggs are incorporated. Add in all of the flour, baking soda and salt and mix carefully until incorporated. Mix in the chocolate chips with a hand mixer – and be a little rough so that some of the chocolate pieces may break, this adds more flavor and more pieces.

Spray a standard size, 12 cup muffin tin with cooking spray. Using a 1.5 tablespoon scoop, place cookies into the muffin cups. Flatten out to scoop just a bit so it reaches the edges of the cup.

Bake 8-10 minutes until the edges are golden brown and the center is just set. Let the cookies cool in the muffin tin or else they’ll fall apart. You will need two 12-cup muffin tins to bake these in a timely manner or else you can wait until the first batch cools.

This method makes about 30 deliciously crisp on the outside and soft in the middle chocolate chip cookies.

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Baking Through History: Chocolate Potato Candy (ew.)

Chocolate Potato Candy

Potato. Candy. With chocolate. How do these ideas make it onto a page? I have no idea, but really, this one shouldn’t have.

In the “Hershey’s 1934 Cookbook,” is all about chocolate. Chocolate bread, chocolate ice cream, hot chocolate, and potato chocolate. There’s not just one recipe that uses potato, there are two!

The second is a Cocoa Potato Cake. But let’s start with Chocolate Potato Candy.

The recipe sounds like one you could use to make potato gnocchi, but instead of flour to bind the potato together, it uses powdered sugar.

I expected these to be quite delicious – but boy, was I wrong. What was the point of the potato? You couldn’t even taste it. They were way too sweet and used way too much powdered sugar to make them worth it.

If you want to try and make these, good luck. Let me know how it goes.

Chocolate Potato Candy
By Hershey’s

  • 1 medium baked potato, mashed (¾ cup)
  • ½ tsp salt
  • 1 tsp vanilla
  • 1/3 cup Hershey’s Cocoa
  • 4.5 cups powdered sugar
  • Chocolate glaze 

Combine the mashed potatoes, salt and vanilla. Gradually beat in the cocoa and sugar until mixture is stiff enough to be rolled into balls.

Chill the balls. The recipe called for a Chocolate glaze, but they were so bad, I didn’t want to waste the ingredients.

Baking Through History: Chocolate Potato Candy

Makes 4 dozen candies

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Baking Through History: Great Grandma’s Kuchen

Nearly every holiday season, I go back to my roots and make my great-grandma’s kuchen!

Kuchen (ko͞okən), as defined by dictionary.com, is a cake, especially one eaten with coffee.

Every family of German heritage has their own version of kuchen – including mine. It is a very popular holiday treat in North Dakota and South Dakota. It has gotten so popular, there are now a few companies that make it in large quantities and sell/ship them all over the country.

Kuchen – to my family – is like a pie and cake combined. It has a very tasty yeast dough that is baked in a pie pan with a cream and egg custard on top. The most common way to top the custard before baking it is with cinnamon and sugar, but you can add fruit like strawberries, blueberries, plums, peaches, figs, cherries, etc.

My family’s recipe has been passed down for generations. My great grandma, Laura Berreth, who lived to be 95 years old, used to make it every Christmas. Our large, extended family, who always gathered at her home in Herreid, S.D., ate every bite of her kuchen.

When I was around 7 or 8, my grandma, Carol, and my aunt, Laurie, started to teach me how to make this delicious dish – and I’ve made it almost every year since.

I’ve tweaked the recipe, modernized a few of her methods and added my own twists, but it is still the same family recipe that’s been used for decades. This dish takes about one day to make – and I haven’t yet figured out how to cut down on that time.

I enjoy giving them as Christmas gifts, so right now they’re not on my menu. Perhaps one day, they’ll be added – but for now, they transport me to Christmas Day at my great grandma’s house… Including to that one year when there was a blizzard, everyone had to sleep on the floor because there weren’t enough beds – and the next day we had a family snowball fight and my cousins made the largest snowman I’d ever seen.

Kuchen
By Laura Berreth

Makes 10-12 kuchen

Kuchen Filling: (can be made the night before baking)

  • 1 1/2 cups whipping cream
  • 2 eggs
  • 1 1/2 cups sugar

Mix all three ingredients into a sauce pan and heat over medium heat, stirring consistently, until thickened.
Let the filling cool on the stove top. If making the night before, put filling into container and refrigerate overnight.
*The filling can be doubled or tripled

Kuchen Dough:

  • 1 cup warm water (110 degrees)
  • 2 packets active dry yeast
  • 1 cup milk, scalded and then cooled to 105 degrees
  • 2/3 cup cooking oil
  • 3/4 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/4 tsp. nutmeg
  • 7-8 cups of flour

Scald milk in sauce pan on stove top. Cool to 105 degrees so it doesn’t kill the yeast.
Dissolve yeast in warm water (110 degrees) until blooming (about 5 minutes).
Add milk, yeast water, oil, sugar, salt, eggs and nutmeg into a bowl or into a stand mixer with dough hook.
Slowly add in flour until the dough mixed and the dough is not sticky and feels elastic.
Place dough into lightly oiled bowl, cover, and let rise 60-90 minutes until double in size. Punch down and let rise again 60-90 minutes.
Slice off pieces of dough to fit the bottom of a pie plate, roll out and place in pie plate. (The dough does not go up the sides like a pie)
Top with filling to cover bottom of dough, sprinkle with topping (recipe below).
Bake at 325 degrees for 25-30 minutes until sides of dough are browned slightly.

Topping:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 stick butter
  • Optional fruit like strawberries, apples, plums, peaches or blueberries can be added, if desired

Mix together non-fruit items together with fingers until crumbly. If adding fruit, spread fruit onto filling first and then add topping.

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Baking Through History: Potato Chip Cookies

Potato Chip Cookies

I found the cookbook “Pass the Plate: The Collection from Christ Church” is a massive antique shop outside of Charlotte.

The shop, called The Depot at Gibson Mill, has aisle and aisle of antiques, some junk, and books. Lots and lots of books – including old cookbooks.

If you’re ever in the Concord area – I definitely recommend stopping there. But, make sure you have at least two hours to go. Even then, however, you won’t see it all. It is big.

In one of the aisles, I found this old church cookbook, which was published in 1981.

The book was published by the Episcopal Churchwomen and Friends of Christ Episcopal Church in New Bern, North Carolina. In the foreword of the book, there is a short history of the town and the church parish.

According to the book, New Bern was settled in 1710 by a colony of Swiss and German Palatines. It was named in honor of Baron Christopher deGraffenried’s native Bern, Switzerland. In 1715, in the Province of North Carolina, the “Act for Establishing the Church and Appointing Select Vestrys” was created and that marks the start of Christ Church in New Bern. The site where the church is currently located in the town has been used for more than 300 years.

New Bern has a special place in my heart because it was where I met my husband when we both attended the annual U.S. Marine’s Ball in 2005. He was there with his mom and I was there with a friend. We danced the night away. I called him a stud muffin. And, we’ve been together ever since.

So this recipe, Potato Chip Cookies, are cookies with crushed potato chips in them. Salty. Sweet. How could this recipe be bad? The recipe doesn’t say what type of potato chips to use but I would assume it is plain chips with salt – nothing too crazy like jalapeño. 🙂

So, here is the recipe:

Potato Chip Cookies
Submitted by Patricia Byrum McCotter and by Carol Coleman Pursell 

  • 1 cup butter or margarine
  • ½ cup sugar
  • 1 ½ to 2 cups flour
  • 1 tsp vanilla
  • ½ cup potato chips, crushed
  • 4x powdered sugar
  • ½ cup pecans, finely chopped (optional)

Preheat oven to 350 degrees. Cream butter, sugar, flour and vanilla well. Add nuts. Add potato chips. Pinch into marvel-sized pieces and place on cookie sheet. Press flat with fork. Bake 13 minutes and sprinkle with powdered sugar. Yield: 5 dozen

I cut this recipe in half because even though I share with my coworkers – I don’t need 5 dozen cookies.

This recipe is just OK. It is not my favorite, but I definitely don’t hate it. I could tweak it a bit to maybe add more salt or more sugar, but I’m not sure that would help. I could also make the bigger, but, that could alter the way it bakes. If you try these and love them, let me know! I’d love to hear from you.

There are so many more recipes in this book that I can’t wait to tackle including Applesauce Cupcakes and what’s called the “Totally Amazing Tomato-Spice Cake.” That one even has a note that says, “A delicious way to use up your garden’s bumper crop! Children refuse to believe there are tomatoes in this cake.”

…We’ll see about that one… stay tuned!

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Baking Through History: Casserole Cookies

Cookies…baked in a casserole dish. I have never heard of such a thing. And…I likely won’t try them again.

In the “Wyoming Centennial Cookbook (1890-1990)” published by the Johnson County Extension Homemakers Council, there is a recipe for Casserole Cookies. This book is also where I got the Fudge Nut Cookies recipe.

Johnson County, Wyoming has quite the history. According to its county website, it is a “place of sheep herders and cattle barons, renegades and rustlers. Where Butch Cassidy and the Sundance Kid holed up after their outlaw exploits. Where miners consumed with gold rush fever passed through on the Bozeman Trail. Where some of the most famous Indian battles in American history occurred. And where the Johnson County Cattle War, a rangeland dispute which historians often deem one of the most notorious events in our history, left its mark here in the late 1880s … and that Owen Wister wrote about in his epic American novel, The Virginian. One of Johnson County’s biggest attractions is the magnificent Bighorn Mountains.”

This recipe was submitted by Mildred Ann (Weber) Anderson, I couldn’t find much on her life in Wyoming. She might still be living (which would be awesome) because there is no obituary for woman by that name that matches a time in Wyoming. I hope, somehow, this video and blog post finds her and I can ask her about this recipe.

In all my recipe reading, I’ve never seen casserole cookies. And, after baking it, I think I know why…

Casserole cookies
Recipe from Mildred Ann (Weber) Anderson 

  • 2 eggs
  • 1 cup sugar
  • 1 cup dates chopped
  • 1 cup coconut
  • 1 cup walnuts
  • 1 tsp vanilla
  • ¼ tsp almond extract

Beat eggs in buttered 2 quart casserole dish. Add sugar, mix well. Add dates, coconut, nuts, vanilla, almond extract.

Bake at 350 for 30-35 minutes, stirring 4 or 5 times while baking. Cool and stir occasionally. When cold, form into balls, roll in powdered sugar and flatten with fork

This recipe is not my favorite. I did halve it, which I really should not have done. They did not have enough moisture to eventually make them into cookies. It made more of a crumbly granola (which my husband liked) rather than a cookie you could bring together and roll in powdered sugar.

If you happen to make these – and they turn out – please let me know! I want to see what they look like.

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Baking Through History: Great Grandma’s Cinnamon Rolls

Cinnamon Rolls with Cream Cheese Frosting

If you remember my second video about Ginger Cookies, you’ll remember how much my great grandma Laura loved to bake. Read more on those cookies – HERE.

Here again is another recipe from her given to me by her daughter, my great aunt, Betty.

Betty wrote about this recipe in the email to me and said, “I love the taste of this dough because of the nutmeg in it. I loved helping so I could eat the dough. I liked my mother-in-laws caramel syrup better than mom’s, so I don’t have mom’s recipe for the syrup. Mom also used this dough recipe to make her kuchen. Hope this helps. I haven’t made these in years!” – – Betty

I love these kinds of recipes – ones passed down from mother to daughter and down the line. 

Caramel Rolls

It is interesting to me that there is shortening in the dough. I did quite a bit of research on this because I expected butter.

Shortening, according to King Arthur Flour, adds a tenderness to dough and cakes. It can also help if your all-butter cookies are spreading too much in the oven. Shortening can be substituted in any recipe 1-to-1 for butter. The reason so many recipes call for butter over shortening…flavor. Butter has more flavor than shortening. In this recipe, however, there is butter in the filling, which I am sure will make these delicious.

You can make them as regular cinnamon rolls and add your own favorite frosting recipe or you can make caramel rolls as listed below.
I tried both – baking half and half in different pans.
This can make 15 large rolls or 24 medium size rolls.
You’ll need multiple pans and an instant read thermometer.

Here is the recipe as sent to me by Betty:
Cinnamon Rolls
Betty Goetz from her mom, Laura Berreth

Step One:

  • 1 cup warm water (110-115 degrees)
  • 2 packages active dry yeast

Dissolve yeast in warm water.

Step Two:

  • 2/3 cup shortening
  • 1 cup milk, scalded

Heat milk to 180 degrees. Mix shortening into the milk to melt. Milk will need to cool to below 110 degrees before adding to mixing bowl for dough, so it doesn’t kill the yeast.

Step Three:

  • ¾ cup white sugar
  • 1 tsp. salt
  • 2 eggs (beat them first before adding)
  • ¼ tsp. nutmeg
  • 1 T. lemon juice (if desired)
  • 7- 8 cups bread flour
  • Mix all ingredients (including yeast mixture and milk mixture) into stand mixer or bowl. Slowly add in flour and knead dough until it can be handled without sticking to your hands.

Transfer dough to lightly oiled bowl. Cover with plastic wrap. Let dough rise 60-90 minutes, punch down, and then rise again for 60 minutes.

Step Four:

  • 1/2 stick of butter, softened
  • 1/2 cup to 3/4 cup brown sugar (depending on size of rectangle)
  • 2 T. Cinnamon

Roll dough into large rectangle; spread with soft butter, sprinkle with brown sugar and cinnamon.
Roll up, beginning at wide side.
Cut into 1 and 1/2 inch pieces.
Place in pan or pans and let rise until puffy.
Add optional caramel syrup (recipe below) after they have risen but before baking.
Bake 20-30 minutes at 325 degrees.

Step Five (if making rolls with frosting):

  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • 2 tblspn milk

Mix together to create cream cheese frosting.
Spread over cooled buns.

Caramel Syrup for Cinnamon Rolls
Betty Goetz from Stella Goetz (Dwight’s mom):

  • 2 cups brown sugar
  • ½ cup margarine or butter
  • 4 T. water
  • 4 T. white corn syrup
  • 1 T. vinegar
  • 1 tsp. vanilla
  • 1 cup whipping cream

Mix together first 6 ingredients in a sauce pan, stirring constantly.
Bring to a boil.
Boil 1 minute and then, off the heat, add 1 cup cream.
Cool before pouring over unbaked, risen rolls.
Bake rolls as noted above.
**Caramel rolls might take a few minutes longer.

My great grandma’s recipe is absolutely delicious. The rolls come out tender and soft. I used bread flour in it, though the original recipe didn’t note which kind to use. I also added the measurements for the filling since those were not listed in the original.
I will definitely bake these on a cookie sheet with them separated rather than smooshed into a square pan. I think the air circulation will be better and they will brown more.

If you bake this recipe, let me know! I’d love to hear from you on how it went.

I have two more recipes from my great grandma that I’m going to bake up for you. One is called Peppernut Cookies and the other is a Christmas favorite in my family. Kuchen. I’ll be baking up the kuchen on Dec. 14, so stay tuned for that episode!

I have also come across a recipe for potato chip cookies and one for cookies baked in a casserole dish… I am too intrigued to not make those for you. Thanks for watching!

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