A while back I heard a NPR interview with Kevin Costner. Listen to it by clicking HERE. He was surprisingly articulate, not because I assumed otherwise, but simply because it was never a topic of thought before. The interviewer asked him how he lost weight after having to gain for a specific movie role. He said simply, "I stop drinking milk." At this point I'm thinking he's not exactly the poster child for the Milk Your Diet campaign. He goes on to say when he stops drinking milk, he also stops eating all the things that go WITH drinking milk. Pretty brilliant, hun? Cake, cookies, microwaved Twinkies (yikes!), brownies, hmmm...I'm headed to the kitchen now. Just jesting. O bviously not a course of action most people especially women pregnant, nursing, or not pregnant and nursing, kids, and anyone else who doesn't want to be a complete nut about getting enough calcium, vit D, etc. (I had to throw that in there :)) but the idea is good.
So, for everyone who hasn't thrown in the towel on all the wonderful "milk and ____" combinations just yet, here's a few recipes certain to brighten any day.
p.s. I'd like to dedicate this post to Cassie and GP neighbors. Ha!
Buns From Heaven
to die for (literally at a pound of butter a batch!)
Dough:
2 T. yeast
1 C. warm water
2/3 c. plus 1 tsp sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp. Salt
2 eggs, slightly beaten
7-8 cups flour, or more if needed
Filling
1 c. melted butter, divided
1 ¾ c. sugar, divided
3 T. cinnamon
1 ½ c. chopped walnuts, optional
1 ½ c. raisins, optional
Creamy glaze:
2/3 c. melted butter (1 stick plus 2 T)
4 c. powdered sugar
2 tsp. Vanilla
4-8 T. hot water
In a small bowl soften yeast with warm water and half of the sugar; set aside. In a large bowl, mix milk, remaining sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until doubled in bulk about 60 –90 minutes.
When doubled, punch down and let rest 5 minutes. Roll out on floured surface into a 15x20 inch rectangle.
To prepare filling: spread ½ c. melted butter over dough. Mix together 1 ½ c. sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 pan and a 8 inch square pan with remaining ½ c. melted butter, then sprinkle with remaining ¼ c. sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 T. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Happy Buns (aka no guilt)
to live for, but certainly not heavenly (3 T butter)
Dough
11/3 cups warm skim milk (110 degrees)
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted
31/2 cups all-purpose flour, plus extra for work surface
1 package rapid-rise or instant yeast
1 teaspoon salt
Filling
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
Icing
1 cup confectioners’ sugar
4 tablespoons light cream cheese
1 tablespoon skim milk
1/2 teaspoon vanilla extract
1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with nonstick cooking spray. Coat 13 by 9-inch baking dish with cooking spray.
2. Mix milk, syrup, and melted butter together in large measuring cup. Mix flour, yeast, and salt together in bowl of standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. (Dough will be sticky; if it seems too wet and is not forming ball, add up to 1/4 cup more flour as needed and knead dough 2 minutes more.) Turn dough onto heavily floured work surface, shape into ball, and place in greased bowl. Cover and rest in warm oven for 10 minutes.
3. For the filling: While dough is resting, mix sugars, cinnamon, salt, and melted butter in medium bowl until incorporated.
4. To make the rolls: On lightly floured work surface, roll dough into 18 by 12-inch rectangle with long side facing you. Sprinkle sugar mixture over dough, leaving 1/2 inch border along top edge, then lightly press sugar into dough. Starting at edge nearest you, roll up dough. Brush border with water, then press dough to seal.
5. Using chef’s knife, slice dough into 12 rounds, then place in prepared pan with cut side up. Cover pan with plastic wrap coated with cooking spray and return to warm oven until rolls have nearly doubled in size, 30 to 40 minutes.
6. Remove pan from oven and heat oven to 350 degrees (rolls will continue to rise on counter as you wait for oven to heat). Remove plastic wrap and bake until rolls are deep brown and filling is melted, 20 to 25 minutes, rotating pan front to back halfway through baking.
7. For the icing: While rolls are baking, whisk confectioners’ sugar, cream cheese, milk, and vanilla together in small bowl until smooth. Remove pan from oven, turn rolls out onto rack, and flip them right side up. Cool 10 minutes, then spread icing over rolls. Serve hot or warm.
