Hi there. I know it’s been a while since I’ve written, I’m sorry. Life is just getting busier and busier. With spring just around the corner, things are starting to transform around here. This will be my first spring on the farm full time. I’m a little hesitant about it, especially with my now bulging belly and the little tyke inside. Last week when we did deliveries, I went to carry a not heavy box of eggs into one of the restaurants. (I promise it wasn’t heavy!) I couldn’t hold it right because my stomach is getting big enough to get in the way! I guess thus begins the end of me being the ‘Right-hand-girl’ to my husband.
He’s been so great about this whole pregnancy and me adjusting to life on the farm. He knew that the change of lifestyle alone would be a huge switch for me, and then to add on the fact that I’m pregnant just makes it even more fun. But he’s honestly been the best. He is exceedingly attentive to my every movement and prohibits me from straining myself too far. I am a blessed woman to have Pete Burns as my husband! J
Lately tho, I’ve been on the recipe kick. I decided about a month ago to go through my reicepe books and plan my 2 weeks’ worth of meals from them. It has been a blast! Let me tell you! It started with Smothered Pork chops! The groaning in ecstasy that came from my husband was amazing. I loved to bake before I was married, and now I do quite enjoy cooking too. I had to learn a lot of tricks to take a normal recipe and make it able to be made by me. You see, I don’t buy meats, veges or breads at the grocery store. *Veges – I do get things that we don’t have frozen like green peppers, lettuce and sometimes a tomato. I have learned to make and enjoy making French bread. My mother-in-law makes loaves of wheat bread that we can have access to whenever we need. I’ve learned to make a pretty fantastic devil’s food cake with raspberry filling and chocolate icing all from scratch! I thought I’d take a minute and give you an idea of some of the favorite recipe’s I’ve tried! All are Pete approved!
Breakfast Sandwiches: These little babies are the best! I make Biscuits Supreme the night before (recipe to follow) and the egg and sausage in the morning. I make the sausage patties with our breakfast sausage and fry an egg for each . I warm up the biscuits and layer the sausage, egg, and a slice of American cheese in the biscuit. YUMMY!
1 cup all-purpose flour
1 cup fresh ground wheat flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon Cream of Tartar
1/2 teaspoon salt
1/2 cup butter
2/3 cup milk
Stir thoroughly the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Make a well in center; Add milk all at once. Stir just till dough sticks together. Knead gently on lightly floured surface (10 – 12 strokes). Roll or pat to 1/2 inch thickness. Dip 2-1/2 inch biscuit cutter in flour; cut dough straight down. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes. Makes 12 biscuits.
I just made these on Sunday! I halved the recipe and still ended up with 3 pans of rolls, so it makes a lot!! But they are sooo good! I got this recipe from the Pioneer Woman’s blog! Prep Time: 2 Hours | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 8
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.
So those are two of Pete’s favorite Breakfasts. Next time I’ll tell you our lunch and dinner favorites!
Till next time – Tara