Blameless Cinnamon Rolls

The Cavewoman is back! And you know what that means?!? Sweet treats for us all to eat!! Dough, butter, sugar, cinnamon … what could be bad, right? Well, except for the massive amounts of exercise you’ll need to work these off! If you need to blame someone after you polish off half a dozen of these, that’s what we’re here for.

My daughter and I have a weekly “girls day” at Cinnabon. Yes, I know, not exactly a healthy date, but I’m addicted. When I walk into the mall I can smell them calling me. Anyone old enough to remember Fred Flintstone floating through the air following smells of food? That’s how I feel at malls with Cinnabons. It’s joyful and horrible all at the same time. So I got the idea of Googling the recipe and giving it a shot. I found the following at AllRecipes.com:

INGREDIENTS

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, very softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

RECIPE

Put the first seven ingredients (the one’s with an “*”) in your bread-making machine according to it’s directions. When the dough is ready role it into a rectangle shape on your counter top. I really really love the cinnamon buttery goodness that is in Cinnabon so I used a little extra brown sugar and doubled the cinnamon. After you have rolled out the dough, spread the very softened (almost melted) butter on the surface saving a little to put on the bottom of your pan.

Mix together the brown sugar and cinnamon and spread it evenly on the dough. I put some on the bottom of the pan as well. The recipe didn’t call for that either, but how can that be bad????

Here’s how my pan looked, I had to taste this a few more times than was likely necessary.

Then the fun part. Start rolling. I made the mistake of not putting enough flour on my surface so this was a bit stickier than it needed to be but it wasn’t bad.

Then start cutting …

… and placing in the pan

Cover pan and let rolls rise until they’ve doubled. Should take an hour or two.

Preheat oven to 400°. Bake rolls until they turn golden brown, usually about 15 minutes. In the meantime, make the frosting by beating together the last five ingredients. Spread the frosting on the rolls while they are still warm.
Mmmmmmm, they are good! We each had two … can you blame us? Plus, the kids had scrambled eggs and potatoes, as well. Pigs!

Prep Time = 30 minutes
Dough Rising Time = 1-2 Hours
Cooking Time = 15 Minutes
Makes 20 Rolls

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cure For The Common Salmon

The family emergency continues, making it difficult for me to post as often as usual. But, I’ve got another one here that will knock your loincloth off! Some call this Lox, Gravlox, or (mistakenly) Smoked Salmon. Though, it is really Cured Salmon … and, it is really good! Simple, too!!

INGREDIENTS

1 2-3 Pound Fillet Fresh Salmon, skinned
1 Cup Sea or Kosher Salt
1/2 Cup White Granulated Sugar
1/2 Cup Brown Sugar
2 Tablespoons Fresh Ground Peppercorns
1 Bunch Fresh Dill

RECIPE

In a medium bowl, place salt, sugars, and pepper. Whisk together until fully blended and the brown sugar is no longer clumpy.
HINT #1: I used a five-flavor blend of peppercorns that included white, black, green and pink peppercorns and Jamaican pepper. Though, using plain old fresh ground black pepper will work just fine, too.

Place the salmon fillet centered on a piece of plastic wrap that is more than twice the length of the fillet itself. Cover the fillet with half the salt mixture, and then half the dill bunch.

Carefully turn the fillet over (It helps to pat down the ingredients into the fillet first). Then, cover the other side of the salmon with the rest of the salt mixture and dill.
Now, wrap the salmon as tightly as possible with the plastic wrap.
Place wrapped filet onto a sufficiently large plate or platter to catch any juices that my run off during the curing process. Place into refrigerator for 24 hours, making sure to turn it over at the halfway point.
HINT #2: If you wrap it tight enough, you won’t have to stack any blocks or anything else that other recipes seem to call for. I also like to re-wrap the fillet with a second piece of plastic wrap to help achieve the necessary tautness.

After 24 hours, remove the fillet from the fridge and carefully unwrap it. This is what it should look like!

Remove the dill and as much of the salt mixture as possible. Under cold running water, rinse the rest of the dill and salt from the salmon. Pat it dry with a paper towel.

With a very sharp knife cut the fillet, on an angle, into very thin slices. Layer the each slice on top of the previous one.
Now, you need to make a decision. Eat it right away? Refrigerate it until later? Or, freeze it for future use in the next 2-3 months? It’s hard not to try some right away, so go ahead and have at it. But, I like to wrap it up in some fresh plastic wrap and refrigerate it another 24 hours … it just seems to give it an extra bit of flavor curing.

When you are ready to serve it, you can place it on toast triangles with a little Goat Cheese and capers, put it in a salad, or go the traditional route pictured here: with a bagel, cream cheese, and slice tomatoes and onions.
HINT #3: You can add many other ingredients during the curing process. Paper thin slices of lemon; zest of any citrus; fresh tarragon or parsley; fennel, caraway, or coriander seeds; or just about anything else you may want to experiment with. Be creative and have fun!

Prep Time = 15 minutes
Cure Time = 24 Hours
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

2nd Day 2x Baked Potatoes

As promised, some of the things we like to do with leftover 2x Baked Potatoes

Before you dive any deeper into this post, I suggest you first check out the 2x Baked Potatoes recipe I posted a few days ago. Otherwise, it is kind of like tuning in to the middle of a television series and trying to understand what is going on … frustrating and futile! (That is something I often do to the Cavewoman, driving her crazy with my questions about who is doing what to who. But, that is a whole other Oprah ). In fact, I’m going to go so far as to say that you really should try the recipe first before reading further here. Because, without tasting these in their pristine, just-made state you can’t begin to comprehend just how incredibly delectable these leftover potatoes can possibly be.
Okay … so … you’ve made this sinful yet necessary side dish, tasted their incredible flavor, and eaten as many as you could conceivably fit into your not-large-enough-for-something-this-good stomach. And now, you are wondering what to do with the inevitable leftovers. You can’t eat any more of them right now … though you wish you could. You don’t want to use them as furniture coasters … they’re too good to meet such a mundane fate. You won’t want to use them as hockey pucks … no matter how long you let them petrify for they just don’t fly right. So, what do you do???
First, you put them into an airtight container and throw them into the fridge. Then, you spend the rest of the evening coming up with future ideas for these tantalizing taters. Of course, you can just warm them up and enjoy them along side any main dish … they reheat very well and taste almost as good as fresh out of the oven. But, even a pea-sized Caveman’s brain begins to wonder about the possibilities, and dream of the new mouthwatering potential inherent.
One flavorsome method of redeployment is to just treat them like you would a potato skin. Reheat them and then top them with any combination of sour cream, crumbled bacon, chopped green onions, chives, ranch dressing, etc. They end up being the most incredible skin you have ever had in your life. (Sorry, the pictures of this version did not turn out )
Another wonderful and tempting way to utilize a leftover twice baked tater is pictured above. Just reheat the rebaked spud and slather it up with some warmed 2+2 Tequila Chili. Sure you are taking one totally decadent dish and topping it with another … but, I don’t hear too many people complaining about putting a couple of slices of bacon on their burger, a dollop of bearnaise sauce on their steak, or whip cream on their milk shake. So, please, don’t judge! Besides, you really should taste it first before you say, “Naw! I couldn’t!!” Yeah, it’s that good.
However, the true piace de resistance is the breakfast rendition of this thrice utilized tuber: the 2x Baked Poachtato, seen here. While you are getting them back to optimum temperature in a 375° oven, follow the directions in this recipe for poaching an egg, and throw one or two on top of each re-warmed tater. Dab a little of your favorite hot sauce on top (I prefer Tapatio or Tabasco, depending on my tastebuds’ mood) and you have a warm hearty breakfast that will kick your motor into gear. Even the Cavewoman couldn’t get enough of the flavor combination this pairing provides.
These are, obviously, not the only uses for a left behind 2-baker. Let your imagination fly when you have some of these rattling around in the fridge … go for it! Just be sure to come back here and let us know what you came up with. We will want to try it, too!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Poachtatoes

This recipe was inspired by one of my favorite food bloggers, Pam author of Ramblings of a Bored Cook, and her Fried Mashed Potatoes recipe. And you thought leftover mashed potatoes were a waste!

INGREDIENTS

3/4 Cup Leftover Mashed Potatoes
1 Large Egg
1/2 Tbsp Butter
3 Tbsp Vinegar
4 Cups Water

RECIPE

Bring water and vinegar just to a boil, then lower flame to keep the water gently moving, just under a boil.
HINT #1: Proper water temperature is key to getting a good free-boiled poached egg. Water temp should be about 170° to 190°, depending on altitude.

When water is ready, melt butter in a skillet or fry pan.

Take leftover mashed potatoes and form into a ball. Should be just under the size of a baseball.

When butter is ready, place potato ball into pan. With a spatula, flatten the ball into a patty about 1/2 inch to 3/4 inch thick. Allow to cook undisturbed over a medium flame. About 5-6 minutes.

When potato patty is golden brown, gently flip over and cook other side to same doneness. When done, remove from pan with spatula and place onto plate.

As soon as you flip the patty it’s time to start poaching your egg. Crack the egg and then gently, slowly and smoothly ease the egg into the sub-boiling water. It should immediately sink and start to form. If necessary, use a slotted spoon to very gently coax the egg into shape. Soon after the egg will start to float and continue to cook in it’s final shape. Egg should be done in about 3-5 minutes.
HINT #2: Remember, water boils at a lower temperature at higher altitudes, but the eggs take longer to cook.

When egg is done, gently remove it from the water with a slotted spoon. Gently shake the spoon to make sure all water is drained away.

Gently place on top of potato patty, salt and pepper to taste, and serve.

This time around I served it along side a warmed leftover Korean Pork Chop (Daeji Galbi) and doused it in some Tapatio Sauce. Next time, I think I’ll try a Hollandaise Sauce for a Poachtato Benedict.
HINT #3: I have obviously given you the recipe for just one Poachtato. To make more, just increase ingredients proportionately, except for water and vinegar. You should be able to poach several eggs simultaneously, and numerous overall, with the amounts already prescribed.

Prep Time = 10 minutes
Cook Time = 10 minutes
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cave Scramble

Scrambled eggs aren’t boring in the Cavehold. This day starter will get you going with incredible flavor!

INGREDIENTS

4 Large Eggs
2 Tbsp. Milk
1 Tbsp. Sour Cream
1 Tbsp. Dried Chopped Onion
1/4 Tbsp. Minced Garlic
1/2 tsp. World Spice Merchants Montreal Steak Spice or Biscayne Citrus Rub
1 Cup Shredded Cheddar Cheese
Salt & Pepper to tatse

RECIPE

Place all ingredients EXCEPT cheddar cheese into a bowl and beat until smooth.

Heat a non-stick skillet or omelette pan over a medium flame. If using a traditional pan, melt a 1/2 tablespoon of butter in pan. Scramble eggs as usual.

When you have done your final flip, quickly add cheese on top of eggs, cover pan, and turn off flame. Allow pan to sit for about a minute until cheese is fully melted.

Serve with all your usual breakfast faves including some Cavetaters.

Prep Time = 10 minutes
Cook Time = 5-7 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cavetaters

What’s breakfast without some good potatoes? These are a family favorite and really easy to make.

INGREDIENTS

2 Large Russet Potatoes
1/2 Cup Onions
2 Tbsp. Vegetable Oil
2 Large Garlic Cloves
1/2 Tbsp. World Spice Merchants Montreal Steak Spice or Biscayne Citrus Rub
Salt & Pepper to tatse

RECIPE

Mince garlic, chop onions set aside. Chop potatoes into 1/4″ to 1/2″ cubes.
NOTE: This recipe is great when made with leftover baked potatoes. If using them, skip the following step.
Either boil or microwave potatoes until just barely fully cooked – don’t over cook. Check for doneness with a fork. Set aside.

Heat oil in large skillet. Add 1/3 of each the onions and garlic. Sautee briefly. Add potatoes, spread into a flat layer. Add spices, and salt & pepper to taste.

Cook until bottom sides are golden brown. Flip over with spatula and add remaining onions and garlic.

Continue cooking until desired doneness achieved. The Cavepeople like them well done. Serve along side any breakfast dish, like a Cave Scramble.
HINT: I like to hit them with some Tabasco before chowing down.

Prep Time = 10-15 minutes
Cook Time = 10 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

The Muffin Thingy

Another morning favorite that can be enjoyed any time of day. It may not sound good on paper … but, it is Mmmmmmm MMMMMMM good!

INGREDIENTS

1 English Muffin
2 Tbsp. Cream Cheese
1.5 Tbsp. Fruit Preserves
2 Slices Swiss Cheese

RECIPE

Fork split English muffin and lightly toast. Though, much like The Egg Thingy, a bagel can easily be substituted.

Spread cream cheese and preserves evenly over both muffin halves. In this case, I used some homemade White Peach Jam made by CampViola (OMG! That stuff is phenomenal).

Add a slice of Swiss cheese to each half and place on small cookie sheet or shallow bake pan and place in toaster oven. If you don’t have a toaster oven, just put them under the oven broiler, on low.
HINT: Be sure that cheese doesn’t hang too far over edges of muffin or you will leave more cheese on the baking sheet than the intended target.

Either “toast” or “top brown” until cheese is melted.
HINT #2: Let stand a couple of minutes before eating – the preserves get quite hot.

It may not seem like all these things would go together … but, man do they ever!
HINT #3:  If you’re afraid that this thing will be “The Angioplasty Special”, try using low-fat cream cheese and swiss cheese made from 2% milk.  It will still be incredible.

Prep Time = 2 minutes
Cook Time = 8 total minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

The Egg Thingy

A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.

INGREDIENTS

1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter

RECIPE

In a large skillet or griddle, melt butter on medium-high flame.  When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.

When browned to taste, flip muffin/bagel over and crack eggs into skillet. HINT: Pour eggs from shell very slowly onto skillet to minimize running.

Before yolks start to harden, take spatula and break open yolks.

This is the key:  Be sure to spread broken yolk over much of the hardening egg whites.

When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg.  HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews.  But, the overwhelming consensus is that plain old American individual slices are the best.

At this point, remove muffin/bagel slices and place onto plate.  Take a domed lid (I use the lid from my steamer) and cover eggs.  Turn off stove and let stand until cheese melts (20-30 seconds usually).  Remove eggs from skillet and place onto muffin/bagels slices.  Enjoy as is or add your favorite hot sauce.

Yes … the muffins are under there!
Want to be a real caveman?  Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.

Prep Time = 0 minutes
Cook Time = less than 5 minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.