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SEPTEMBER 2008
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Warm cinnamon rolls are available at every airport,
every mall, and many fast-food outlets. So why make
your own? Because YOU control what's in them,
using your own butter, sugar, flour, cinnamon, and
other natural (not chemical-laden) ingredients. And
besides, there's nothing like pulling warm rolls right
out of your own oven!

KAF guarantee: These buns will be soft right out of
the oven, and will firm up as they cool. Moderately
scented with cinnamon, they'll rise to about 2" high.

Dough

 * 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2
teaspoons instant yeast
 * 7/8 to 1 1/8 cups lukewarm water*
 * 3 cups King Arthur Unbleached All-Purpose Flour
 * 6 tablespoons unsalted butter, at room temperature
 * 3 tablespoons sugar
 * 1 1/4 teaspoons salt
 * 1/4 cup nonfat dry milk
 * 1/2 cup instant mashed potato flakes
 * *Use the lesser amount in summer (or in a humid environment), the greater amount in
winter (or in a dry climate), and somewhere in between the rest of the year, or if your
house is climate controlled.

Cinnamon Filling

 * 1/4 cup granulated sugar
 * 1 1/2 teaspoons ground cinnamon
 * 2 teaspoons King Arthur Unbleached All-Purpose Flour
 * 2 teaspoons milk, to brush on dough

Vanilla Glaze

 * 1 1/4 cups confectioners' sugar
 * 1/2 teaspoon vanilla extract
 * 4 to 5 tablespoons heavy cream or 2 to 3 tablespoons milk, enough to make a soft,
spreadable icing

Directions

1) First, make the dough. If you're using active dry yeast, dissolve it with a pinch of sugar
in 2 tablespoons in the lukewarm water. Let the yeast and water sit at room temperature
for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast,
you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the dough
ingredients. Mix and knead everything together—by hand, mixer or bread machine set on
the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it
should take about 7 minutes at second speed, and the dough should barely clean the
sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it
should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise,
at room temperature, till it's nearly doubled in bulk, about 1 to 2 hours. Rising may take
longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans.

5) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x
12" rectangle. It’s a nice, soft dough, and pats out easily.

6) To make the filling, whisk together the sugar, cinnamon, and flour.

7) Brush the dough lightly with milk.

8) Sprinkle the filling evenly over the dough, covering the entire surface.

9) Roll the dough into a log the long way; it'll stretch to about 20" long as you

10) Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it
helps to rinse the blade in hot water, and wipe it off, between slices.

11) Space eight rolls in each of the prepared pans. Flatten them gently.

12) Cover the pans, and let the rolls rise till they're noticeably puffy, about 1 1/2 to 2
hours; they should spread out and start to crowd one another.

13) While the rolls are rising, preheat the oven to 375°F.

14) Bake the rolls till they're brown around the edges and beginning to turn golden brown
across the center, about 20 minutes.

15) If you're going to serve the rolls immediately, make the icing while the rolls are baking.
Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If
you're not serving the rolls immediately, don't make the icing yet.

16) Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of
the pan onto a rack. To enjoy right away, spread with the icing and serve.

17) To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and
store at room temperature for up to 3 days. Fifteen minutes before you're ready to serve,
preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet,
and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.

18) While the rolls are reheating, make the icing.

19) Remove the rolls from the oven, and spread with the icing. Serve immediately.
Cinnamon Rolls
FAMILY FUN
Zucchini Soup
From Larry, Campus Crusade for Christ

I personally tried this soup and was pleasantly surprised. It could even be used as a dip by adding a  thickening agent. Great Game Day
recipe!

Ingredients:
1-2 lbs. ground beef
1 medium to large zucchini, peeled, sliced or diced
1 can crushed tomatoes (medium sized can)
1 15 oz. jar of Cheeze Whiz
1 minced fresh garlic to taste
1 large onion finely chopped

Brown the ground beef with the garlic and onion.  Drain the grease.
Add zucchini and tomatoes and cook down until zucchini is tender.
Add cheese 10 minutes before serving.
Junselle's Turkish Gold

Citrus Gold Milkshake

1/2 oz natural sugar
4 oz grapefruit juice
4 oz orange juice
2 drops natural vanilla extract
4 oz low-fat milk
1/2 cup Junselle's Turkish Gold

Pour all ingredients into a
blender with 2 oz (about 4
cups) of ice. Blend until
smooth. Pour into a glass, add
a straw and serve. To
beautify, sprinkle with
Junselle's Turkish Gold.

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Monthly Newsetter!
LEARN MORE HERE
No matter the age,
everyone loves, made
from scratch,
Cinnamon Rolls
Deep-Dish Pizza Quiche
King Arthur Flour

Is it a stuffed pizza, or an Italian-style quiche? Hmmm... All we know is
that it's just delicious!

Crust
2 cups (8 1/2 ounces) Perfect Pizza Blend or 2 1/4 cups King Arthur
Unbleached All-Purpose Flour
1 tablespoon Pizza Dough Flavor, optional
1 teaspoon baking powder
1/2 teaspoon salt*
1/2 cup (1 stick, 4 ounces) unsalted butter
4 to 5 tablespoons (2 to 2 1/2 ounces) water

*Increase salt to 1 teaspoon if you’re not using Pizza Dough Flavor.

Filling
1 pound ricotta cheese
3 large eggs
4 tablespoons (1 1/4 ounces) Signature Secrets Culinary Thickener ™ or flour, divided
2 teaspoons Pizza Seasoning, or seasoning of your choice
1 tablespoon olive oil
1 large red or green bell pepper, thinly sliced
3 medium tomatoes, chopped
5 ounces fresh mushrooms, quartered, about 1 3/4 cups
1 large onion, diced
4 to 6 ounces of ham, diced, about 1 cup (optional)
1 cup (4 ounces) shredded provolone cheese
1/4 cup (7/8 ounce) shredded parmesan cheese
1/2 cup (4 ounces) tomato sauce
sliced pepperoni, optional

Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Roll the dough
into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan. Prick the bottom of the
dough, then refrigerate it, covered, for at least 30 minutes.

Filling: Combine the ricotta, eggs, 3 tablespoons of the Signature Secrets or flour, and seasoning. Set aside. Sauté the vegetables
and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon thickener, then set
aside to cool.

Assembly: Bake the chilled crust in a preheated 425°F oven for 16 minutes, or until it’s lightly browned, giving it a few pricks if it’s
puffing up. Remove from the oven and cool slightly.

Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato
sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired. Using a pie crust shield or foil to prevent
the edges from over-browning, bake the quiche at 425°F for 35 to 40 minutes. Remove it from the oven and let it rest for 15 to 20
minutes before slicing. Yield: 10 servings.

Nutrition per serving (a 3-inch wedge, 214g): 390 cal, 21g fat, 20g protein, 31g total carbohydrate, 5g sugar, 3g dietary fiber, 125mg
cholesterol, 660mg sodium.
SUMMER TIME PEACH PIE
KING ARTHUR FLOUR

Fresh peaches, scented with almond and
vanilla and lightly sweetened, are baked in a
golden wraparound crust. Serve with vanilla ice
cream for a dessert that fairly sings of summer.
Step-by-step photos illustrating how to make
this pie are available at Bakers’ Banter,  our
King Arthur blog.

(Take a look at their blogs! They're blatantly
honest about what works and doesn't work.
You'll get a laugh and learn something to boot!)

Crust
1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, cut into pats
1 large egg
1 ½ tablespoons milk, or enough to make a cohesive dough

Filling
6 cups (2 pounds, 6 ounces) fresh peach slices (about 10 peeled peaches, sliced;
about 2 1/2 pounds whole peaches)
3/4 cup (5 ¼ ounces) sugar
1/3 to 1/2 cup (1 1/8 to 1 7/8 ounces) Signature Secrets; or 4 to 6 tablespoons (1
3/4 to 2 1/2 ounces) Pie Filling Enhancer; or about 3/4 cup (3 ounces) King Arthur
Unbleached All-Purpose Flour
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice

To make the crust: Whisk together the flour and salt. Work in the butter until the
mixture holds together when you squeeze it, with pecan-sized lumps of butter still
visible. Beat the egg lightly, and add it to the dough, mixing to combine. Drizzle in
the milk as you mix, adding enough to make the dough cohesive. When you grab it
in your hand, it should hold together easily, and not feel at all crumbly.

Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly
floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes, or for
up to 2 days.

While the crust is chilling, prepare the filling. Peel the peaches; the best way to do
this is to plunge them into boiling water for 30 seconds, then place in a bowl of cold
water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8"
thick.

Whisk together the sugar and thickener. Combine the peaches with the sugar
mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling
aside.

Remove the dough from the refrigerator. If it’s been chilling longer than 30 minutes
(e./g., overnight), allow it to warm up and soften for about 20 to 30 minutes. Flour a
large work surface. Roll the dough into a 17" circle.

Preheat the oven to 350°F.

Roll the circle in quarters, pick it up, and place it in a 9" x 1 ½" pie pan. Spoon the
filling into the crust. Gently drape the dough up and over the filling. Don’t stretch it;
it shouldn’t cover the filling entirely. A 3" to 4" bare patch will remain in the center;
that’s OK.

Place the pie on a parchment-lined baking sheet, to catch any spills. Bake it for 30
minutes, then tent it lightly with aluminum foil. Bake for an additional 90 minutes,
until the filling is bubbly and the crust is golden brown. Remove it from the oven,
and place it on a rack to cool overnight. If you don’t let it rest long enough, the
filling will be too soft. You can certainly choose to serve the pie hot, so long as you
understand it’ll be very soft. Our preference is to let it rest overnight, then
microwave individual slices briefly just before serving, if desired, to warm them.
Yield: one pie, about 8 to 10 servings.