Fantastic "NEW" Cinnamon Rolls , wholewheat and oatmeal RECIPES

There is NOTHING better than a hot cinnamon roll fresh from the oven for breakfast any time of year...here are 2 very different recipes and both produce  fantastic finished product.



Whole Wheat Honey Cinnamon Buns..no processed sugar

makes 12

1  1/3 cup warm water
2tbsp active yeast
1/4 cup runny honey

Mix together and keep warm, allow it to froth then add to:

2 1/2 cups whole wheat flour ( pastry flour is fine)
1 tsp sea salt
2 large eggs beaten
1/4 cup vegetable oil

Mix well then gradually add another 2 cups flour.
The dough should be soft and not dry.
Knead for 3 mins to mix well then place in bowl and keep covered in a warm place until  risen double ( under 1 hour)

Do not knock back.

Turn onto a floured board and shape into a log  approx 20 inches wide, then roll to 1/3 inch thick.

Brush with 1 stick melted butter and 1/4 cup honey
top with with  1 cup dried fruit and or chopped nuts and ground cinnamon to taste.

Roll like a jelly roll and secure edges.

Cut into 3/4- 1 inch slices..and leaving space for them to rise, place in a buttered pan

Allow 40 mins to rise and become lighter

Bake in  preheated 350F oven middle shelf for 20 mins or until golden

Remove and cool in pan, (brush with extra melted butter and honey) invert to serve.

These are paler than those made with sugar.



Oatmeal Cinnamon Rolls   makes  12-18 depending on size

2 cups  all purpose flour
1 cup quick cook rolled oats ( not instant)
1/3 cup packed brown sugar
1 1/2 tsp sea salt
1 package active yeast
  Mix well to combine then add
1 cup milk with 2 tbsp butter added to melt
mix well then add  
2 beaten large eggs.

Mix very well to combine, the mix will be very wet.
Gradually add 2 1/2 cups extra all purpose flour until a firm dough ( not sticky) is reached.
Roll onto floured board and knead for 3 mins, until silky ( there will still be lumps in it from the oats).

Place in a  bowl and allow to rise, covered for 1 hour or until double

Proceed as for previous recipe



 For my cinnamon buns this year I used a great product from Trader Joe's Pumpkin spiced  date pieces and also some goji berries I had left over from baking this year, you may use any combination of dried fruit (I like mine soaked in rum or whisky and drained), also any chopped nuts are good...or you may omit any fruit and just go with sugar and spice.
 

No matter how many you make...both recipes can be doubled...there will never be enough!!

HAPPY HOLIDAYS!!  John Nigel

HONEY LACED POPCORN; ALMOND & APRICOT BARK; JAMAICA RUM-RAISIN BARK

Here are some EASY TO MAKE, healthy snacks, with some great tips to eating better and staying younger looking, without surgery.
There is a lot of talk these days about antioxidants  this means anti aging! So Dark chocolate and good dried fruits are high in Anti-aging qualities, you just need to know what you are looking for, to produce a great finished product.

Raw almonds have a natural toxin that is on the surface of the skin ( this is to prevent birds eating them,  in humans it causes stomach irritation) this is easily removed by soaking the almonds in cold water overnight, then drain and dry them at room temp. this is termed sprouted almonds in some recipe books.
When using any dried fruit, they are better and easier to digest when they have been moistened...just steam for a few mins in a double boiler or food steamer, then drain and allow to cool down before adding to any of these recipes, after steaming then cut into bite sized pieces.


HONEY LACED POPCORN
So easy no real recipe just tips...after cooking the corn to full pop, and while still hot, carefully remove the lid and drizzle with honey.
3 tbsp honey to 1/2 cup un-popped corn
allow to cool then enjoy


ALMOND-APRICOT BARK
1 cup sprouted almonds
1 cup moistened dried apricots cut into bite sized pieces ( use kitchen scissors for this)
1 cup moistened raisins
pinch of sea salt
1 cup dark  or semi-sweet chocolate (use eating NOT cooking chocolate)

Lay the fruit and nuts on a clean cake pan or tray.
Melt the chocolate, add the salt and pour over the nuts and fruit and allow to set.
Then chop into rough pieces.



JAMAICA RUM-RAISIN BARK
2 cups moistened raisins
3 tbsp dark or white rum
1 cup dark or semi-sweet chocolate

Soak the raisins in rum  for 1 hour
Then drain and place on a tray  or cake pan and cover with melted chocolate, adding a pinch of sea salt.
Allow to set and proceed as for the almond and apricot bark.


Variations:
use:
any raw nuts
granola..shake through a sieve to remove any "dust/debris".
any dried fruit as long as it has been moistened
try using white chocolate (cocoa butter is good for the skin too)
any hard liquor,  Scotch whisky or brandy works well.

HAPPY  EATING AND STAY MUCH YOUNGER AT HEART TOO

WHOLE WHEAT BLUEBERRY BUCKLE RECIPE..(great with any fresh berry too)

THIS IS A GREAT RECIPE TO HAVE ON HAND FOR ANY FRESH BERRIES ( YOU MAY ALSO USE FROZEN ONES, WELL DRAINED), THIS MAKES A GREAT, STREUSAL COFFEE MORNING CAKE, OR CAKE SQUARES.

1 well buttered 9x 13x 2inch oven proof dish/pan

1 1/2 cups sugar
1/2 cup butter or vegetable shortening
1 large egg
1 1/2 cup all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder 
1/4 tsp sea salt
3/4 cup milk
2 cups fresh berries ( if strawberries, halve them, if frozen then they must be well drained and must fill 2 cups)
1/2 tsp ground cinnamon(optional)
1/2 cup butter

Method:
PREHEAT OVEN 350F

Cream 3/4 cup sugar with the 1/2 cup butter until light and fluffy.
Add the egg and beat well to combine.

Meanwhile in a medium bowl mix the flours together then remove 1/2 cup of the mixed flours and set aside.

Add the 2 1/2 tsp baking powder to the 2 cups mixed flour,along with  the sea salt, mix well to combine then stir this into the egg mix alternatively with the milk, beating well to combine and produce a smooth batter.
Spread this batter into the buttered dish and top with the berries.
In a small bowl combine the 1/2 cup mixed flours with  the cinnamon & 1/2 cup sugar, mix with hands to form "breadcrumbs".
Sprinkle this mix over the berries and bake on a lined cookie sheet 40-50 mins
Remove from oven and cool in pan on a wire rack, cut into slices/squares & serve warm.

Variations for a more caramelly cake use brown sugar!

FEBRUARY RECIPE(s) OF THE MONTH: MONKEY BREAD AND MONKEY CAKE..celebrating the Chinese New Year Feb 8th when we transition into the Year of the Monkey

These are 2 easy recipes that span over 300 years, one is a traditional take on Monkey Bread, not the sugared loaves that are commonly on market shelves, but a light buttery one; and the other is a  Banana Nut Loaf that comes down the line of George Washington.



MONKEY BREAD aka Pull apart bread

Makes 1 x 10 inch loaf

1 cup milk
1/2 cup butter
1/4 cup sugar
1 tsp sea salt
 Place all the above in a small saucepan and heat until the butter melts and sugar is dissolved. Remove from heat and allow to cool to luke warm 105-115F

2 1/4 tsp active dried yeast
Add the dried yeast to the cooler milk mix and stir well 


3 1/2 cups all purpose flour, place the flour in a medium mixing bowl and make a well, pour in the yeast milk mix and beat with a wooden spoon until everything is well incorporated.
Cover and let rise to double in a warm place ( approx 1hour and 20 mins)
Punch down the dough and roll the dough into 1 1/2 inch balls.


1/2 cup melted butter, cooled. For rolling the dough balls in before baking.

Dip each ball of dough into the cooled melted butter and layer the balls into a 10 inch tube/loaf pan or bundt tin, until the tin is full, then cover with a cloth and repeat the proving process 45 mins or until risen double.

Bake on middle shelf in a preheated 375f oven for 35 mins.
Remove from oven, and leave for 5 mins for contents to settle before unmolding onto a serving place/board.


Variations:
For a more syrupy loaf, roll the balls in butter then in sugar and cinnamon mixed together, before placing the balls in a  well buttered baking pan.

or Pour liquid honey/Agave syrup/golden syrup/ black strap molasses* over the loaf as it comes out of the oven fully baked, and before unmolding.

*maple syrup is too runny for this although maple sugar would work to roll  the balls in  prior to baking.
For a whole wheat version use 50:50 whole wheat to all purpose flour and increase the milk to 1 1/4 - 1 1/2 cups depending on time of year and temp. of the kitchen.

Monkey Cake aka whole wheat mix, banana-nut bread

makes 2   well greased 7 1/2 x 3 x 2 inch loafpans

1/2 cup softened butter
1 cup cane sugar
2 large eggs beaten
1 1/2 cups all purpose flour
1/2 cup all whole wheat flour
2 cups mashed banana ( approx 5 medium sized very ripe and well mashed)
1 1/4 tsp baking soda
1/4tsp sea salt
 1 cup chopped pecans or walnuts

Method:
Beat the butter well, until light and fluffy and then add the sugar and continue to beat, scraping down the bowl from time to time, until the sugar is well mixed.
Then beat in the eggs, gradually if the mix curdles it is fine.
Add the mashed bananas and beat well to combine .
Mix the flours, salt and baking powder together then slowly add this to the egg mix, and stir gently until all is incorporated.
Stir in the chopped nuts then pour the batter equally into the 2 prepared pans.
Place on a cookie sheet and bake middle oven in a preheated 375f oven  for 15 mins.
The reduce the heat to 350F and bake for a further 40 mins or until toothpick, inserted into center of cake, comes out clean.

Remove from oven and cool in pans for 15 min then transfer from pans to a cooling wire.
Cool completely, wrap in waxed paper and store in a dry cool place..this is perfect for tea or morning snacking

 


Variations: use any chopped raw nuts you have on hand.
If making with just all purpose flour then use  2 cups all purpose and 4 mashed bananas 1 1/2 cups and 1tsp baking soda.

Almost Raw/VEGAN/DELICIOUS!!..Peanut Butter & Banana "Caramel" Sauce/dip for cookies..IDEA in Photos

This is a fantastic dip/dunker for slightly sweet cookies ( like my walnut, peanut and coconut nuggets I made today)
 

3nut nuggets

  and nibbly things, I created for a  client who has to avoid too much processed sugar and is having a party this weekend.
It is a take off from some ideas for Raw fudge, but I prefer to use roasted  nut butter so this is almost raw instead.
Also if you freeze very ripe bananas in their skins...they result when thawed are very very intensely flavored fruit that is almost "cooked" in the freezer.

Always try and soak any dried fruit in boiling water for 1 hour before use or boiled water/black tea overnight for good flavors, and better moister products, this also kills off any bacteria on the fruit from packaging.


For this I used:

4 very ripe frozen bananas, defrosted then peeled
juice of half a lemon
2 cups pitted dates..soaked in boiling water, just covering, and half the water drained before using.
2tbsp roasted peanut butter

Blend very well in a food processor and chill before using, but DO serve at room temp. so it stays gooey and smooth.

This is also great with  raw apple wedges, and cut fresh fruit. This is great on Strawberries instead of whipped cream, also serve on ice cream as a vegan "fudge" sauce.

Variations: I used peanut butter with sea salt, you may add a pinch of sea salt if you like..this adds extra sweetness and richness.
Also use any nut butter or choice, roasted or raw.
The bananas HAVE to be VERY ripe, and juicy.

FRESH, RICH, EGG & MILK, WHOLE WHEAT, BREAD ROLLS IN UNDER 2 HOURS FROM SCRATCH!! Very easy, GLOBALLY ADJUSTABLE, RECIPE to welcome in Better homemade bread baking for 2016

This is a great recipe when you want some very good, HAND MADE, rich bread rolls either for  a meal or sandwiches, the advantage is that this recipe uses regular plain/all purpose white flour mixed 50:50 with any whole wheat flour (you may use all white flour if you prefer).
I love these simple and tried and true recipes that always turn out great results, and there is no need to search the web for "artisan" overpriced flours or ingredients.
THIS IS A GREAT RECIPE AS IT IS MADE BY HAND FOR BETTER RESULTS THAN ANY MACHINE ON THE MARKET TODAY.  (also did you know that bread making by hand is a great way to relieve stress and tension?)


I made 16 large rolls for sandwiches, you may also make dinner rolls and then you will get 32 plus.


7 - 7 1/2 cups flour ( I used 3 1/2 cups all purpose plus  3 1/2 cups whole wheat, then used all purpose for extra kneading, depending on your climate and freshness of flours the amount of flour needed differs).

4 tbsp sugar
1 1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
5 tsp active dried yeast


2 cups  warmed milk (I used almond milk)..do not boil

1 stick butter melt this in the milk

2 large eggs at room temp. beaten well

Method:
In a large mixing bowl:
3 cups flours ( I  mix 2 cups of each together)
sugar, salt, baking soda, baking powder and yeast, mix well.

Make a well in the center and slowly add the warmed milk mix, and stir in then add the beaten eggs, and beat with the wooden spoon, until everything comes together smoothly (about 2 mins).
Remove from the bowl and turn out onto a floured board
Gradually using 1 cup at a time, add the remaining flour, to make a stiff dough, kneading it in.
Knead the dough until somewhat smooth and no longer sticky.

Then place in a greased bowl in a warm place, covered with a clean towel for about  1 hour to rise double.

Knock back,  and cut into rolls...for dinner rolls allow size of a walnut ( they will bake double the size), for sandwich buns make the 2-3 inches. And form them into rolls, as it is a tender dough the easiest way was to pinch their bases and form into balls using both hands like making snowballs, this avoids overworking the dough.

Place on greased cookie sheets about 2 inches apart, cover and let rise to double, also covered in a clean cloth.
Brush with egg wash (another egg beaten with  a pinch of salt) you may sprinkle with seeds, (poppy, caraway, sesame & etc.) I used fennel.
Place into a preheated 375F oven and bake for 15-20 mins, you might have to turn the tray,, until golden brown.
Remove from oven and cool on wire racks or serve warm..I baked mine in batches of 2.

This is a great bread for anyone  who needs extra protein in their diet or for finicky eaters.
For Variations: add any fresh citrus, grated into the  dough; any ground spice  (cardamon and ginger are great in this), fresh or dried herbs, grated onion and dill is a good combination; grated cheese..the list is endless and this recipe is delicious.

HAPPY NEW YEAR   AND WISHING YOU ALL CONTINUED SUCCESS LIVING/EATING THE GOOD LIFE

COOKIE & TART RECIPE FOR JANUARY: WALNUT BUTTER BALLS AND WALNUT BUTTER TARTS

Here are 2 great and simple recipes for the winter months, perfect for tea time or morning coffee, you may use pecans or chopped walnuts or any chopped raw nut on hand.


WALNUT BUTTER BALLS (this can be made Vegan by substituting Vegan Margarine for the butter)
Very similar to a Mexican Wedding Cakes

Makes 24 +

1 cup room temp butter
2 cups all purpose ( or 50:50 all purpose  and whole wheat)
1tbsp vanilla extract*
1 cup powdered sugar
1/2 tsp sea salt
1 1/2 cups chopped raw nuts

Powdered sugar to roll the cookie in once baked


Method: Preheat oven 350F  and use ungreased cookie sheets
 
Beat the butter until light and fluffy, then beat in the sugar and vanilla extract.
Gradually add the flour and salt, mix very well.
Stir in the the chopped nuts and mix very well.
Roll into balls the size of walnuts.
Bake for 15-18 mins be very careful they burn easily, they just have to be light golden. 
Cool slightly on cookie sheet then when able to handle them, roll in powdered sugar.

Store in air tight tin/container

* if using chopped almonds add almond extract

If using 50:50 flour mix, add 2tbsp milk

RICH WALNUT BUTTER TARTS ..makes 24 small tarts or 12 larger

bake in tart tins or 1 3/4 inch muffin cups

3ozs cream cheese at room temp
1/2 cup butter also at room temp.
1 cup flour ( may use 50:50) 
Blend cream cheese and butter well.
Mix in the flour, wrap in waxed paper and chill for 1 hour.

After chilling, roll into 24 small balls, place in bottom of muffin cups and press well into  bottom and side of cup ( this is too difficult to roll as it is very tender).

When all are filled, set aside and proceed with the filling,


PREHEAT OVEN 325F
1 large egg
3/4 cup packed brown sugar
1tbsp soft butter
1 tsp vanilla extract
 pinch of sea salt
2/3 cup broken raw nuts 

Beat the egg, sugar, butter, salt and vanilla well to  combine well.
Then place half the nuts in the lined muffin cups/tart pans.
Add the egg mix and top with remaining chopped nuts
Bake in oven FOR 25 MINS.
Remove from oven and cool in pans, then very carefully remove from pans and serve.

This recipe can make a large tart, in this case roll the pastry out between sheets of wax paper, dusted with  powdered sugar,  as it is very tender.
Bake for longer until filling is firm to touch.

These are perfect finished with either a bitter chocolate sauce or a rum-butter sauce