Friday, February 12, 2010

Sunday, February 7, 2010

I found this recipe here. It's called Clone of a Cinnabon and it got a lot of great reviews and all 5 stars, so that I decided to try it. It was delicious. I just changed one thing-added a little more margarine than required. The first time I tried it I found it a little dry.

I copied the recipe straight from the original.


For the dough
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted(I used 1/2 cup)
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes.

I didn't use the frosting the recipe called for, because personally, I don't care for frosting. I believe they are sweet enough as they are.

Wednesday, February 3, 2010

Sora mea a facut aceasta budinca. E un mod delicios de a intrebuinta painea veche.

1/2 kg paine mai veche taiata in bucati
1 l lapte fierbinte
5 oua batute
2 cani zahar
extract de vanilie(sau zahar vanilat)
1 ceasca stafide
2-3 lg sos de mere(daca aveti)
scortisoara (dupa gust)
migdale feliate

Incalziti cuptorul in prealabil la 180 grade. Intr-un castron mai mare, turnati laptele fierbinte peste paine. Amestecati ouale cu zaharul, sosul de mere, scortisoara si vanilia. Adaugati compozitia la painea cu lapte si amestecati. Adaugati stafidele si amestecati din nou.
Ungeti o tava cu margarina si puneti compozitia in tava. Presarati migdalele taiate.. Se da la cuptor vreo 40 minute sau pana apare maro-aurie si inchegata. Se serveste fierbinte sau rece.

This was my sister's creation( she put a twist on a recipe she found). Great way to use stale bread. Recipe coming soon...


1 lb loaf white bread torn into small pieces
1 qt hot milk
5 eggs, beaten
2 cups sugar
2 tbsp vanilla extract
2-3 tbs apple sauce
1 cup golden raising
cinnamon -to taste
2 tbsp margarine
sliced almonds

Preheat oven to 350 F. In a large bowl, pour the hot milk over the bread. Blend eggs, sugar, cinnamon, apple sauce and vanilla. Stir egg mixture into the bread mixture and add raisins. Mix well. Coat the pan with margarine and pour the bread mixture in the pan. Put sliced almonds on top. Bake for 40 min or until firm and golden brown. Serve hot or cold

Monday, February 1, 2010

Acesta e unul din aperitivele cele mai de succes pe care le-am facut. Au fost incropite in marea graba, unul din aperitivele pentru ziua fiicei mele nefiind reusit, a trebuit sa caut altceva.
Avem nevoie de:

aluat de patiserie
1 ou batut
cascaval (dupa gust-mie imi place mult)
putina sare
seminte de chimen sau mac, sau ce va pofteste inima

Aluatul de patiserie l-am cumparat, gata facut in foi(destul de mari, cam cat un catalog scolar inchis -inca imi aduc aminte :) ). Am uns foaia cu oul batut, am ras cascavalul deasupra foii cu razatoarea cu gauri mici, am presarat sare (cascavalul tinde sa fie mai dulce si eu prefer sarat) si seminte de chimen, si l-am taiat in fasii cu "cutitul" de pizza(nu stiu cum sa numesc roata aia :)). Fasiile erau cam de grosimea degetului meu inelar si cam de 20 cm lungime. Le-am rasucit si am uns din nou cu ou partea de aluat care era acum expusa si nu fusese unsa in prealabil si le-am pus intr-o tava de aragaz joasa, pe o bucata de folie de aluminiu. Nu trebuie unsa foaia, deoarece aluatul e deja destul de gras. Se da la foc mijlociu (170 grade) si se lasa pana se fac aurii.

The idea for the Swiss Twist came to me when I was trying to think of appetizers for my daughter's birthday. One of the appetizers didn't turn out as planned so I had little time trying to come up with something. I decided to put to good use the sheets of puff pastry I was keeping in my freezer. It doesn't take long to defrost and it's really quick. Anyways, it had tremendous success with the guests and with my family.

You will need:
puff pastry sheets (the package usually comes with 2)
1 lightly beaten egg (egg wash, basically)
Swiss cheese (not the sliced one)
a little salt(the Swiss cheese is too sweet in my opinion, so I balance it out by adding salt)
caraway seeds

Let puff pastry defrost if frozen. Unroll it and egg wash it. Grate the cheese on the small grater on top of the puff pastry until covered. Sprinkle some salt and the caraway seeds. Cut the pastry with the pizza cutter. I did about 8 inches in length and about the width of my ring finger. Place aluminum foil or parchment paper on a cookie sheet;twist each piece and set on cookie sheet. Egg wash the parts of the pastry that are now exposed and haven't been egg washed before. Preheat oven to 350 F and place the Twists in the hot oven. Leave until they turn a gold color.