Continuing our exploration of various possibilities for a certain type of North Dakota cinnamon roll again today, we hear from Stella Bigger over there in Oak Harbor, “Shirley Kranda wanted a recipe for sticky buns. Here is one from a 1959 edition of ‘Farm Journal’s Country Cook Book,’ my mom had in eastern Montana, 15 miles from North Dakota.”
Cinnamon pecan rolls
1cup milk, scalded
1package granular or compressed yeast
6tablespoons shortening
2tablespoons butter or margarine
3/4cup granulated sugar, divided
1teaspoon salt
2egg yolks or 1 egg, beaten
About 3 cups sifted flour, plus extra for kneading
Melted butter or margarine
1/2cup brown sugar
2teaspoons cinnamon
1 1/2cups pecans
Caramel syrup (recipe follows)
Cool milk to warm (110 degrees); sprinkle granular yeast over top. (Or cool to lukewarm (85 degrees) and crumble compressed yeast over top.) Cream shortening and the 2 tablespoons of butter or margarine; add 1/4 cup of the granulated sugar and salt and cream together until light and fluffy. Add egg yolks or egg, yeast-milk mixture and enough flour to make a soft dough. Knead until smooth and elastic on lightly floured cloth or board. Place in greased bowl, cover and let rise until doubled.
Divide dough in half; roll into 2 rectangles, 9-by-13 inches each, about 1/4-inch thick. Brush with melted butter or margarine. Mix together the remaining 1/2 cup granulated sugar, the brown sugar and cinnamon; sprinkle each piece of dough with half of the mixture. Roll up like a jelly roll and cut into 1-inch slices. Drop slices, cut side down, in greased muffin pans containing about 1 tablespoon of the caramel syrup and 4 to 5 pecans, rounded side down in syrup. Let rise.
Bake at 400 degrees 12 to 15 minutes. Remove from oven, flip over pans at once onto large tray. Let pans stand over rolls a minute, so syrup drains onto them.
Makes 3 dozen.
Caramel syrup
1cup corn syrup, light or dark
1cup brown sugar
1/4cup butter
In saucepan over low heat or in top of double boiler, combine the syrup, sugar and butter and heat slowly.
SOS: Marysville reader Carolyn Barkley tells us, “I’m a new mother-in-law to be, and I’m hosting a pre-wedding barbecue. The most important guest is a vegetarian, but everyone else will be cooking their own steaks. Of course, I’ll have lots of side dishes like potato salad and baked beans, but the meat part for the vegetarian has me stumped. Stuffed mushrooms, etc.? Thanks for any help.”
SOS: Camano Island cook Reda R. Gross, who just shared her favorite strawberry-rhubarb pie recipe with us, writes, “I need some HELP! I need a good turkey meatloaf recipe. I made one yesterday, and it was OK, but it seemed to fall apart and had not much flavor. I added more spices to it than usual, and it still was bland. Since I do not eat much red meat anymore, or sauces, either, maybe a sauce is what I should have put on it. It was edible, and at least I wasn’t serving it to guests.
“So, I am looking for turkey meatloaf help from your readers. I look for your columns all the time and have made several recipes from them. The rhubarb jam from Fern Speed of Arlington was just great.”
Right, then, Forum cooks. You have your work cut out for you … If you can share some great tried-and-true vegetarian specialties for the pre-wedding barbecue, or the how-to for a tasty turkey meatloaf, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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