Monday, September 22, 2008

Mom's "Fill-in-the-blank"

We've all heard it. We look forward to it. Grandmas and Moms have these great recipes that are named after them. For instance: "Mom's Zwieback," or "Grandma's Apple Pie." And, it should be like that. It doesn't matter that they didn't make these recipes up themselves - they made these recipes famous. These aren't the "throw it all in the Kitchen-Aid mixer and then pour it in the pan to bake" type. These ones require some time, effort, and expertise.

I've often wondered, Will I have a recipe named after me someday? I make some pretty awesome banana bread, but it takes very little effort. And, you can't take Grandma's recipe and stick your name after it...that's just cheating!

Sunday, I was thumbing through my numerous cooking magazines to find some new recipes and I stumped across "Grandma's Pecan Sticky Rolls." I thought, Well, this isn't my grandma, so stealing it would be acceptable. Plus, nobody will know that the recipe was a grandma's as long as I don't post it on my blog.

After a quick read of the recipe, I decided to try it out - I mean, this would be way better than doing the cleaning that was calling my name.

I think this was my very 1st "from scratch" recipe (besides banana bread, but that just doesn't count). I mean, I used yeast - how much more basic can you get? So, I started out making what I hoped would be the future recipe of "Heather's sticky rolls."

I learned a few things along the way:

The smell of yeast makes me think of BIOS 206 Genetics Lab. We mated and grew yeast cultures. Definitely puts a small damper on the thought of ewwy guewwy rolls.

Warm milk (90-100 degrees)...am I really supposed to use a thermometer on that?

They should add to the instructions: Take of any rings before picking up the dough, to prevent clumps of sticky dough getting in between the prongs.

Dough should be tacky and soft...I guessed on what that means. Isn't all dough soft and tacky?

Next time, while waiting 45 minutes for the dough to rise, then 45 more minutes for the dough to rise, then 30 minutes for the rolls to double in size; plan to read a book or clean. Watching the timer makes it last forever!

The verdict? They were good. The filling is superb, but they weren't as guewy I was hoping for - mostly due to my error of using the 1/3 measureing cup instead of the 1/4 measuring cup. Richard said they were great, and he is usually honest about these things. Probably not the recipe I want to be "famous" for. We'll keep trying.




7 comments:

Anonymous said...

The rolls look great! Good for you for trying! I am glad that you were able to enjoy yourself with all your free time this weekend. Thank you for sharing Richard!

Love- Joan

Anonymous said...

The rolls look great! Good for you for trying! I am glad that you were able to enjoy yourself with all your free time this weekend. Thank you for sharing Richard!

Love- Joan

Anonymous said...

The rolls look great! Good for you for trying! I am glad that you were able to enjoy yourself with all your free time this weekend. Thank you for sharing Richard!

Love- Joan

Melissa Marsh said...

Ohhh - those look SO good. Give me a bowl of chili and I'm set! :-)

jnet said...

heather,
a little trick i learned from a cinnamon roll mentor. when you are heating the milk, it should be "lukewarm" so it's not too hot or it will not let the yeast rise. if you put your finger in it and feel it - warm, but not hot enough to burn you - that's about right. (of course most people will say - yuck! you stick your finger in it?) grandmas used to do a "pinch of this and a pinch of that" with their fingers and we all loved it! just wash your hands before baking :)

Dr. and Mrs. Thomas said...

that's hilarious.

wish i was there to eat one. =)

Stephandherboys said...

These look super yummy and gooey - i love how you spelled it guewy! When are you bringing me some =)??