I am not the best cook and baker in the world, but I’m not too shabby, either. (Although, Sabrina has been showing me up lately as the real chef in the family.) It would not be a true parenting journey without some mention to the recipes which have fed the family over the years. Countless hours of food preparation followed by bonding together breaking bread…hope you enjoy and pass along these recipes.
Sticky Buns
These “sticky buns” have been a favorite for as long as my kids have been alive. Riots have broken out at home if I even threaten not to make them Christmas morning. The great thing about them is the dough is the same one I use for Thanksgiving rolls. It is actually the go-to bread dough you can tweak to make just about anything…homemade pizza, loaves of bread, garlic knots, etc. Plus, it’s easy!
Dough:
- 4 cups hot water or milk
- 2/3 cup oil
- 2/3 cup sugar
- 2/3 cup potato flakes
- 3 TBSP active dry yeast
- 2 TBSP salt
- 7-9 cups white flour
Topping:
- 2 cubes melted butter
- white sugar (~2 cups)
- brown sugar (~2 cups)
- cinnamon, to taste (~3 TBSP)
Dissolve the yeast and sugar in the hot water (I cool it a little with the sugar so as not to kill the yeast) in a mixing bowl (I use my Kitchen-Aid). When this has proofed, add the oil, potato flakes and salt and stir it all up. Turn on the mixer to a low speed and start adding the flour, one cup at a time until it is not sticky any longer. Let rise for about 30 minutes. (If you’re in a hurry, which I often am, don’t worry about the rise time, they will rise again after you shape the dough). I let them rise on top of the oven while it is heating up.
When you’re ready to roll the dough out, pull off a palm size chunk and roll it into a “snake”. Dip in the melted butter and then into the cinnamon-sugar mixture. Twist into a knot and place on buttered baking sheet. Let rise for about 30 minutes or until doubles and bake for about 15 minutes at 350. or until golden brown. Now, the tricky part (which you can forego if you want)…I take another clean baking sheet, the same size, place it on top and flip the sticky buns upside down onto the clean baking sheet. This lets all the caramemlly butter drip down on to the tops. These are best when they are fresh and hot!
Thanks to my Aunt Sharon for teaching me how to make these all those years ago!
Fresh Salsa
There is no exact recipe to follow here. I like to grow my own roma tomatoes and jalapenos. (I have yet to figure out how to grow an onion, so I buy some white ones.) Add lime, cilantro, and salt. I cook it only once during the canning process so it stays fresher tasting. I will link to some more of the details later.