@Wanda3 shared by Dan’s official Facebook page
I’ll give pot roast a try not this week but sometime soon
Yum 
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@BeanCounter YUM! Thanks for those recipes. (And you too, Dan). That’s how I roast a chicken but I usually use olive oil. I’ll have to try adding some butter next time. I make my own butter. Happy Thanksgiving!
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This looks absolutely delicious. Actually, they all do, but this one made my taste buds scream for a bite.
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Homemade Cinnamon Rolls
A Step-by-Step Guide for Delicious, Fluffy Cinnamon Rolls
Introduction
Cinnamon rolls are a classic treat, perfect for breakfast, brunch, or dessert. This guide will walk you through making soft, sweet cinnamon rolls from scratch, complete with a rich cinnamon-sugar filling and creamy icing.
Ingredients
· Dough:
· 3/4 cup warm milk (about 110°F)
· 2 1/4 teaspoons active dry yeast (1 packet)
· 1/4 cup granulated sugar
· 1 large egg + 1 egg yolk, at room temperature
· 1/4 cup unsalted butter, melted
· 3 cups all-purpose flour
· 3/4 teaspoon salt
Filling:
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
Cream Cheese Icing:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Make the Dough:
2. In a large bowl, warm the milk and sprinkle yeast over it. Let sit for 5–10 minutes, until foamy.
3. Add sugar, egg, egg yolk, and melted butter; whisk to combine.
4. Add flour and salt. Mix until a soft dough forms.
5. Knead by hand or with a stand mixer for 8–10 minutes, until smooth and elastic.
6. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
7. Prepare the Filling:
8. In a small bowl, mix together brown sugar and cinnamon.
9. Set aside softened butter for spreading.
10. Shape the Rolls:
11. Once dough has risen, punch it down and roll it out on a lightly floured surface into a 14x9-inch rectangle.
12. Spread softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
13. Starting from the long edge, tightly roll the dough into a log.
14. Cut into 9–12 even pieces and place in a greased 9x13-inch baking pan.
15. Second Rise:
16. Cover the rolls with a towel and let rise for 30–45 minutes, or until puffy.
17. Meanwhile, preheat oven to 350°F (175°C).
18. Bake:
19. Bake rolls for 20–25 minutes, until golden brown. Avoid overbaking to keep them soft.
20. Make the Icing:
21. Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth.
22. Spread icing on warm rolls for a gooey finish.
Tips for Success
· Use room temperature ingredients for best dough texture.
· Don’t overbake—the rolls should be light golden and soft.
· For overnight rolls, cover shaped rolls and refrigerate before the final rise. In the morning, let them come to room temperature and rise before baking.
Enjoy!
Serve your homemade cinnamon rolls warm and enjoy! They’re perfect for sharing with family and friends, and can be stored in an airtight container for up to 2 days. Reheat gently for that fresh-from-the-oven taste.
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Medieval Minced Meat Pie
A Traditional Recipe Inspired by the Middle Ages
Introduction
Minced meat pies have a rich history dating back to medieval times in Europe. These savory pies were originally crafted as a way to preserve and enjoy meat, incorporating spices, dried fruits, and sometimes even spirits. The medieval version differs from modern mince pies by focusing on savory flavors with a touch of sweetness, rather than being a purely sweet dessert.
Ingredients
· 1 lb beef or lamb, finely minced
· 4 oz suet or butter, chopped
· 1/2 cup raisins or currants
· 1/4 cup dried prunes or figs, chopped
· 1 apple, peeled and grated
· 1/2 cup red wine or ale
· 1/4 cup beef broth
· 1 tsp ground cinnamon
· 1/2 tsp ground cloves
· 1/2 tsp ground nutmeg
· 1/2 tsp ground black pepper
· 1/2 tsp salt
· 2 tbsp brown sugar or honey
· Pie pastry for top and bottom crusts
· 1 egg, beaten (for glaze)
Instructions
1. Prepare the Filling: In a large bowl, combine minced meat, suet or butter, raisins or currants, chopped dried fruit, grated apple, and spices. Add red wine or ale, beef broth, sugar or honey, and mix well.
2. Simmer the Mixture: Transfer the mixture to a saucepan and simmer over low heat for 20-30 minutes, stirring occasionally, until thickened and the flavors meld together. Let cool slightly.
3. Prepare the Pie: Preheat your oven to 375°F (190°C). Line a pie dish with pastry. Fill with the cooled minced meat mixture, then cover with the top pastry. Seal and crimp the edges.
4. Glaze and Bake: Brush the top with beaten egg. Cut a few small vents to allow steam to escape. Bake for 40-45 minutes or until the crust is golden brown.
5. Serve: Allow to cool slightly before serving. Medieval minced meat pie is delicious hot or at room temperature, and pairs well with a robust ale or spiced cider.
Historical Notes
In medieval cookery, pies were often used to encase and preserve meats. The addition of dried fruits and spices reflected the influence of trade routes, which brought exotic flavors to European kitchens. Minced meat pies were commonly enjoyed during festive occasions and winter feasts, symbolizing abundance and hospitality.
Tips for Authenticity
· Try using a mix of meats, such as beef and lamb, for a richer flavor.
· Suet (beef or mutton fat) was traditional, but butter can be substituted.
· If you wish to add more medieval flair, include a splash of brandy or fortified wine.
· Serve with pickled vegetables or a simple green salad to balance the richness.
Conclusion
This medieval minced meat pie recipe offers a glimpse into the flavors and techniques of the Middle Ages. Enjoy crafting this hearty dish and savoring a taste of history at your table!
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Thanks, Todd!
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