Most things worth doing are worth over-doing.

Like most our best recipes, this one has existed for some time on a ragged piece of paper, with notes in various colors of ink as it's been tweaked and perfected over time. As I was typing it up today, I realized I should share it.

When it comes to baking, I like to go above and beyond. This recipe involves more than just sweet rolls--they are cooked in a caramel made from vanilla ice cream (I like Breyer's extra-creamy vanilla.) These cannot be made in a hurry; they require time, attention, and a lot of dishes. But I promise, they are worth the effort!

Cinnamon Rolls

Ingredients:

Caramel

1 c milk

1 ½  c vanilla ice cream

2/3 c butter

1 c brown sugar

½ c water

Dough

1 c milk

1 c water

1 T active dry yeast

½ c butter

1 c white sugar

1 t salt

2 eggs

6 c all-purpose flour

Filling

2 T ground cinnamon

1 c brown sugar

1 c white sugar

½ c butter, softened

Frosting

3 c confectioner’s (powdered) sugar

1/3 c butter, softened

1 ½ t vanilla extract

1 ½ T milk

Directions:

1.      Warm 1 c milk in a small saucepan until it bubbles, then remove from heat. Mix in ½ c butter; stir until melted. Add 1 c water and let cool till lukewarm.

2.      In a large bowl, combine the milk mixture from step 1, yeast, 1 c white sugar, 1 t salt, 2 eggs and 2 c flour; stir well to combine. Stir in the remaining flour ½ c at a time, beating well after each addition. When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3.      Let dough rise 1 hour or till doubled in size. Beat down.

4.      Divide dough into two pieces. Roll each piece into a 12” x 9” rectangle. In a bowl, stir together the cinnamon and 1 c each brown and white sugars. Spread each rectangle with half of the butter (1/2 c), half of the cinnamon and sugar mixture. Roll up dough, using a little water to seal the seam.

5.      In a small saucepan, melt 2/3 c butter. Add 1 c brown sugar, ½ c water and 1 ½ c vanilla ice cream; bring to a boil and cook for 2 minutes. Pour caramel mixture into bottom of 2 greased 9 x 13 pans.

6.      Cut each roll into 12-14 slices using a very sharp knife. Place pieces into greased pans on top of caramel. Cover and let rise until almost doubled, about 1 hour. Meanwhile preheat oven to 375 degrees.

7.      Bake in preheated oven for 18-22 minutes until golden brown. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioner’s sugar, 1/3 c butter, vanilla and 1 ½ T milk. Let rolls cool slightly then spread with frosting.

Tuesday's Tips for 3/29/2011

This week's three tips to help you conserve time, money and/or resources.

• Tip #1: While I love to cook from scratch, I don't always have time. So, for example, when you're making brownies from a box, consider customizing them a little. It's easy to use rum or flavored coffee creamer instead of water. You can also throw in some chocolate chips, Reese's pieces or M&Ms. 
• Tip #2: If you happen to get your cell phone wet, immediately remove the battery from the phone and place both in a shallow container filled with a layer of dry rice. cover with rice and set aside. Leave for at least 24 hours. Hopefully, the rice will draw all the moisture away and save you from having to buy a new phone.
• Tip #3: Use witch hazel and dry oats to wash your face. The oatmeal nourishes your skin while witch hazel soothes, tightens and heals. You can use oats right from the box, but might want to consider grinding them in the food processor a bit. Put some in your hand, dampen with a little witch hazel. Then add a little water. Rub on face and throat, then rinse for an inexpensive, natural face wash.

Check out last week's tips here.
And if you have a tip to share, I'd love to hear it. Email me

Baby food + Cream of Wheat + powdered milk = happy dog!

Before I recount my adventures in baking for my pets, I wanted to mention a few more ideas about saving on pet needs.
Pet insurance is available. It is traditional-style insurance, where you pay upfront and get reimbursed after submitting claims. According to what I've read, it sounds like it's not likely to save you money. If you are interested in more information, check out http://www.petinsurancereview.com/.
An option I think is definitely worth it is investing in the pet first aid course offered by the Red Cross. You'll have to check with your local chapter to see if they offer the class and when. It costs about $35. You'll learn to check capillary refill time, how to check for dehydration, dog/cat CPR and lots of other things that can help you be prepared should your pet show signs of illness or injury.
Now, to the kitchen!
My goal was to make something that would hopefully be healthful and inexpensive. I didn't want to make crunchy biscuits. There are lots of healthful dog biscuits out there. I wanted something that was sort of chewy, as well as easy that would keep well. The recipe I settled on had just 3 ingredients: 3 jars of meat-flavored baby food, 1/4 cup Cream of Wheat, 1/4 cup of powdered milk. I started with 2 jars of beef Gerber and 1 chicken and vegetables.

The reviews of the recipe indicated that the dough would probably need more dry ingredients, and they were right. So I added more CoW and dry milk. I also added whole wheat flour and some oatmeal. The dough still sticky and was not such that I could roll it into balls.

So, I pulled out the trusted cookie scooper and plopped scoops onto sil-pat on cookie sheets.  (The recipe technically calls for "generously greased cookie sheets.") This method worked fine. I attempted to "flatten slightly with fork" but the dough's consistency meant my attempts more smeared and smooshed than "flattened slightly."

I baked them for about 15 minutes, till the treats started to brown. Then I removed them from the oven, letting them cool on the cookie sheets.

Once cooled, they were presented to the in-house taste-tester. He seemed to approve!

As far as health benefits are concerned, these likely beat, say, the Snausages or Tiny T-Bones ingredient-wise. However, baby food isn't cheap. And this recipe made only about 20 1.5-inch round treats (which should be refrigerated and/or frozen.) So, the savings would likely be more long-range health benefits than a short-term cash saving.

The best coffee cake you've (probably) never tried

Well, yes, another family recipe. I'm not exactly sure where this one came from either. The beauty of this recipe is that it is simple and delicious. And only requires ingredients that are probably in your kitchen right now. In the nutrition department though there isn't a single redeeming thing about it.
This coffee cake was a staple in our house on weekend mornings when I was growing up. I don't make it much anymore though since it involves lots of things I probably shouldn't be eating. And since I live alone, well, there's no one else to eat it.
It has a very springy texture, and, if all goes well, the butter seeps in along and there's a nice little crust of cinnamon and sugar.

• Sift together: 1.5 cups flour, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt.
• Break 1 egg into a 1 cup measuring cup. Fill to 1 cup with milk. Stir into dry ingredients.
• Beat well. Pour into a greased 8x10x2 inch pan.
• Melt 3 tablespoons butter and spread over batter.
• Mix 3 tablespoons sugar and 1.5 teaspoons cinnamon. Sprinkle over top.
• Bake at 350 for about 20 minutes.

NOTE: for a 9x13 pan, double the recipe.

It's so easy that there's still time to make one before you head to work this morning...

MORE meatless main meal recipes

Recipe #3: Potato and Bean Enchilada Casserole

Note: This recipe is adapted from: http://allrecipes.com/Recipe/Potato-and-Bean-Enchiladas/Detail.aspx

Serves: 8

Start to finish: 45 minutes – 1 hour

Editor’s note: I am lazy and also attempting to be health-conscious. My changes to the recipe accommodate those tendencies. However, this is another recipe that’s been passed around and many people I’ve shared it with prefer to make individual enchiladas. It’s a great way to use up lots of fresh cilantro.

Ingredients

• 1 pound potatoes, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 bunch fresh cilantro, coarsely chopped, divided
• 1 jar tomatillo salsa
• 1 (12 ounce) packages whole wheat tortillas
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco or Monterrey jack cheese, grated

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender. Let cool for a bit.
2. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
3. Put one layer of tortillas in a 9x13 inch baking dish. Top with potato & bean mixture.
4. Top with another layer of tortillas.
5. Spoon/pour tomatillo salsa over enchiladas, and spread remaining cheese & cilantro over salsa. Bake for 20 minutes, or until hot and bubbly.

Recipe #4: Vegetable Korma

Note: From The Really Useful Vegetarian Student Cookbook © 1996. I picked this book up for a buck years ago at Big Lots. It has some great recipes in it. They are easy and usually only make a few servings. Serves: 2

Start to finish: 25 minutes

Editor’s note: You could easily double the recipe if you wanted more. Using leftover, already-cooked veggies would mean a shorter cooking time. Serve over rice.

Ingredients

• 1  T olive oil
• 1  onion, finely chopped
• 1  T curry paste
• 1  lb mixed vegetables cut into bite-size pieces (can be fresh or frozen); examples: potato, carrot, broccoli, cauliflower, sweet potato, corn, peas…
• 1  14-oz. can lite coconut milk
• 2  oz slivered almonds

Directions

1. Heat oil in medium saucepan over medium-high heat. Cook onion for 5 minutes or until golden brown. Stir in curry paste and cook for 1 minute more.
2. Add veggies and coconut milk, cover and simmer for 15 minutes until the vegetables are tender. Meanwhile, place the almonds in a nonstick pan and dry-fry 2-3 minutes, tossing frequently, until they are golden brown.
3. Season the curry to taste and serve over rice.

Meatless main meal recipes

As promised, here are a few of what is likely to become a long list of my favorite vegetarian recipes. These two originally appeared in Better Homes and Gardens Easy Vegetarian Meals, (c) 2002. I've loaned the book out to more than one omnivorous friend in the past, and they've all found recipes in it that they enjoyed. Unfortunately, the book is out of print. However, you can occasionally find a copy of this gem on sale online. It also touts that the meals in it are "ready in less than 30 minutes!"

Recipe #1: Garlic Couscous with Eggs & Salsa
Note: "using preseasoned couscous instead of plain adds flavor and subtracts steps, appeasing both appetites and the clock on a busy day. Balsamic vinegar elevates a simple vegetable salsa notches above the usual."
Serves: 4
Start to finish: 25 minutes
Editor's note: Since eggs are a focal point of this meal, I recommend good quality, fresh, local, organic free-range eggs (and not just for this recipe, but always!)
Ingredients

• 1  5.8 oz pkg roasted garlic and olive oil couscous, toasted pine nut couscous or tomato-lentil couscous, 2/3 c plain couscous
• 1  c chopped tomato
• 1  c chopped zucchini
• 2  t olive oil
• 1  t balsamic vinegar
• 1  clove garlic, minced
• 1  T butter
• 4  beaten eggs

Directions

1. Prepare couscous according to pkg directions
2. Meanwhile, for salsa, in a small bowl, stir together tomato, zucchini, oil, vinegar and garlic; set aside.
3. In a medium skillet, melt butter over medium heat; pour in eggs. Cook eggs over medium heat, w/o stirring, until eggs begin to set on the bottom and around the edge.
4. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking eggs over medium heat for 2 to 3 minutes or until they are heated through, but still glossy and moist. Remove from heat. Stir eggs into couscous. Season to taste with S&P. Serve with salsa.

Recipe #2: Spicy Quinoa Chili
Note: "a nutritious grain gives chili hot-heads a healthy reason to get fired up. Rather than the usual beans, nutty quinoa (KEEN-wah) ties the ingredients all together for a chili with novel texture but the same ol' heat."
Serves: 4
Start to finish: 30 minutes
Editor's note: I personally prefer to add beans to this chili, so you'll see them bracketed throughout the recipe. Quinoa is a complete protein, so they aren't necessary to make this a healthful meal.
Ingredients

• 1  large onion, chopped
• 4  cloves garlic, minced
• 4  t hot pepper oil or olive oil
• 2  14.5-oz. cans vegetable broth
• 2  c water
• 1  10-oz. can chopped tomatoes with green chili peppers, undrained
• 4  t ground cumin
• 2  t chili powder
• 1  t ground coriander
• 1  c quinoa, rinsed and drained
• 4  plum tomatoes chopped
• [1  15-oz. can kidney beans]

Directions

1. In a large saucepan cook onion and garlic in hot oil over medium-high heat until tender. Stir in  broth, water, undrained canned tomatoes, cumin, chili powder and coriander. Stir in quinoa [and beans].
2. Bring to boiling, Reduce heat and simmer, covered, about 20 minutes or until quinoa is tender. Remove from heat; stir in chopped plum tomatoes.

The best casserole you've (probably) never tried

I feel it is my civic duty to share with the larger world the recipe for French Onion Dip Casserole. If we're friends, there's a good chance I've introduced you to this dish. If we're good friends, you might even have the recipe.  But it's time that this casserole went public. It requires only 4 ingredients, is easy to make, and is delcious comfort food.

French Onion Dip Casserole

• Fine egg noodles (extra fine, if you can find them)
• Spaghetti sauce (with or without meat)
• Mozzerella cheese (about 2 cups)
• French onion dip (16 oz.)

Boil noodles according to package directions. Drain. Layer half of noodles in a casserole dish. Top with half of dip. Top with about 1.5 cups sauce. Sprinkle with 1 cup cheese. Repeat all layers once, ending with cheese. Bake a 350 degrees until "brown & bubbly." Let sit for about 10 minutes. Then enjoy.