Swedish Cinnamon Rolls (Kanelbulle)

I found this recipe while I was in Sweden, and wow... Very good! These are less sweet than your average American cinnamon roll, but have such a wonderfully unique flavor. Perfect with a strong cup of coffee and sharing with friends.

Yeild: About 20 rolls

Rolls:

1 Envelope Yeast (1 Tbsp)

2 Tablespoons Butter, melted

1 Cup Milk

¼ Teaspoon Salt

¼ Cup Sugar

3 Cups of Flour

1 Teaspoon Cardamom

Filling:

2 Tablespoons Butter

3 Tablespoons Sugar

1 Rounded Teaspoon Cinnamon

Topping:

1 Beaten Egg

Pearl Sugar (available at Scandinavian shops)

Directions:

Combine milk & butter and heat until lukewarm and transfer to a large bowl. Sprinkle the yeast over milk mixture. Stir until dissolved and let rest. Sift together, flour, sugar, cardamom & salt. Add the dry ingredients, mixing until the dough is elastic and not sticky. Cover bowl with a towel or plastic wrap and place in a warm area to rise for 30 to 40 minutes. (To save time, you can also do this step the night before and let the dough rise in the refrigerator.)

While dough is rising, prepare the filling. Soften the butter and add the cinnamon and sugar to make a thick, spreadable mixture.

When the dough has risen, knead for three minutes, and turn out on a lightly floured board. Roll it into a rectangle about 1/3-inch thick. Spread the filling over the whole top.

Roll up, starting at the widest end, into a long log and cut into 20 slices. (You may want to refrigerate the dough for 15 minutes to help firm it up before cutting.)

Put cupcake papers on a cookie sheet (or place on a greased cookie sheet) and place dough slice in each.

Preheat oven to 425ºF while you let your dough rise for 20 minutes. Brush with beaten egg mixture or milk and sprinkle with pearl sugar. Bake for 10 minutes (maybe less, watch during the last few minutes until golden.

Stuffed Shells and Focaccia Bread

1 box (12 ounces) Jumbo Shells

1 pound ground beef

2 tablespoons extra virgin olive oil
1 bag (6 ounces) baby spinach, chopped
1 cup finely chopped onion
1 clove garlic, minced

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg

12 ounces cottage cheese

1/2 cup shredded mozzarella
1/4 cup freshly grated Parmigiano cheese
1-2 jars Marinara Sauce

PREHEAT oven to 350 F.
COOK Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.
ADD oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.
ADD seasonings and blend well. Let mixture cool.

COMBINE egg and cheeses and add to cooled meat mixture.
POUR 1 cup of the Marinara Sauce into a 13x9 inch baking dish.
FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated

This is a favorite with all of us in our house, and the mixture is easy to prepare even up to 24 hours before you intend to assemble and bake it. Depending on how much sauce you like you may want to have 2 jars on hand, or one extra large jar.....we like sauce! Served with focaccia bread and a salad, this is a yummy meal that makes great leftovers.  Below is the focaccia bread recipe I always use, and this is easy and great to make with kids.  Leo loves to make the "fingerprints".  We usually make without the sun-dried tomatoes and it's just as good.

Foccacia Bread

1 cup water
3 cups bread flour
2 tablespoons dry milk powder
3 1/2 tablespoons white sugar
1 teaspoon salt
3 tablespoons butter, softened to room temp
2 teaspoons active dry yeast
1/2 cup chopped sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons Parmesan cheese
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 cup shredded mozzarella cheese

DIRECTIONS:
Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into a large kitchen mixer.  Using the dough hook mix the dough until a soft ball clings to the hook.  If the dough is too sticky, add a small amount of flour, too dry add a small amount of water.  I heat my oven to 170 degrees while mixing, or use the lowest heat setting you have on your oven.  Once the dough is done mixing, remove from mixer bowl and spray with oil.  Replace the dough ball and turn to coat with oil.  Cover bowl with a damp, light cloth and place in the warmed oven, turning off the heat.  Let rise for about 1 hour.

After about one hour the dough should be doubled in size.  Take the dough out. Knead for 1 minute by hand. Let rest.

Dust a 10 x 15 inch baking tray with cornmeal. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.

Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.

Bake at 400 degree F (205 degrees C) for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.

• To make a thicker bread, use a smaller pan or a large casserole dish for baking it.  This thicker bread is great for sandwiches.  

Soft Pretzels

Do you love those soft pretzels from Pretzelmaker at the mall? Well, I so do, but my wallet so does not. Here's a recipe that was pretty easy and very yummy, just like I was at the mall. If you don't eat them all right away, freeze them and re-heat in a toaster oven. Sorry again for no pictures, I often forget to take one. I'll add it later!

1 pk Active dry yeast
1 c Warm water
2 1/2 To 3 cups all purpose flour
2 tb Olive oil
1 tb Sugar
6 tb Baking soda in 6 cups water
Coarse salt

In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the
oil,and sugar. Beat for about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and satiny (about
5 minutes) adding flour as needed to prevent sticking. Place dough in
a greased bowl; turn over to grease top. Cover and let rise in a warm
place until double (about 1 hour).

Punch down dough, turn out onto a floured board,and divide into 12
pieces. Shape each into a smooth ball by gently kneading. Then roll
each into a smooth rope about 18 inches long, and twist into a
pretzel shape. Place slightly apart on a greased baking sheet turning
loose ends underneath. Let rise, uncovered,until puffy (about 25
minutes)

Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum)
bring soda water to a boil; adjust water to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into pan.
Let simmer for 10 seconds on each side,then lift from water,drain
briefly on spatula, and return to baking sheet. Let dry briefly, then
sprinkle with coarse salt and let stand,uncovered, until all have
simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until
golden brown. Transfer to racks; serve warm with butter, mustard or
even cream cheese. Or let cool completely,wrap airtight,and freeze.
To reheat, place frozen on ungreased baking sheets and bake in a
preheated 400 degree oven for about 10 minutes or until hot. Makes 1
dozen pretzels.

MMMMM