I AM ALIVE~
I am sure you have noticed that my partner has posted the last 1,000,000 posts on our blog. Well, she is the more dedicated one, but I also had a small excuse. The camera I was using got whisked away to college with our daughter (it was her camera to begin with). As a result, it was very hard for me to post when I had to rely on either Kim or my husband for portraits of the subject for the blog. Thanks to Santa, though, I got a camera for Christmas. And, I JUST LOVE IT. IT is a CANON G15. This model is wonderful and little and takes great pictures. I would recommend it to anyone – can you tell I’m excited?!?!?
My first post back is something I have been making every morning since all our kids are home from college – Biscuit Cinnamon Rolls. I make a recipe and by mid-afternoon they are gone. I have done this for 6 straight days. I think I will try something else tomorrow – really throw them a curve ball. You should try them for your family! They are super-easy and require no rising time, and did I mention they are pretty tasty too?
Give them a try and let us know how you like them –
- 4 cups self-rising flour
- ⅔ cup shortening
- 1 ½ cups milk
- ¾ cup brown sugar
- ¾ cup white sugar
- 3 tablespoons cinnamon
- 1 stick butter – softened to almost melted
- Heat oven to 425. Lightly grease a 9 x 12 pan.
- Measure the flour into a large bowl. Cut in the shortening until you have little pieces of shortening mixed in with the flour. I use my hands but you can use a utensil if you wish. Add the milk and mix until incorporated. Gather in a ball and place on a work surface with a little extra self-rising flour and knead 5 or 6 times.
- Form into a square about 8 X 8.
- Then proceed to roll out into a rectangle about 15 X 18 (with the long side toward you).
- In the meantime, soften the butter so it is spreadable or almost melted.
- Pour or place this down the center of the dough the long way and then spread out over the entire surface of the dough.
- Mix the sugars and the cinnamon together.
- With your hand, sprinkle the sugar mixture over the butter. Be sure and get close to the sides.
- When done, begin to roll up starting with the long side. I get it started and roll once or twice and then I tuck in the sides (see picture) and then begin rolling again.
- Form a roll and then cut the roll into 12 slices.
- Place in greased pan and press the top of each roll down slightly.
- Bake for 10 minutes. Turn the pan in the oven and continue for an additional 4 – 6 minutes depending on your oven.
- Let cool slightly and then drizzle with icing (recipe follows).
- ¼ cups powdered sugar
- ¼ cup cream
- Mix together.
- Add cream by the teaspoon if you want it easier to drizzle – just a personal preference.
- If you don't have self rising flour, you can make your own.
- To each cup of flour just add 1½ teaspoons baking powder and ¼ teaspoon salt.
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Our very own Weekend Potluck