Martie Duncan's Arancini - Perfect for Super Bowl Sunday!

Who's ready for the Super Bowl tomorrow??  If truth be told, I'm probably more excited about the commercials (and food, of course!) than the actual football game, but hey, the commercials are usually awesome.  And they better be, especially when the average cost of a mere 30-second ad spot during the game is $4 million!

That's right...$4 Million....WOW.

Awesome party food is an absolute MUST for any Super Bowl party, and my new friend Martie Duncan, from The Next Food Network Star, knows her stuff when it comes to party food.  Martie kicked some serious butt on Season 8 of the show as a finalist, and I recently had the opportunity to help her prepare for her latest cooking segment on our local Fox 6 station here in Birmingham.  On the segment, she demonstrated how to make her A.M.A.Z.I.N.G. Arancini (AKA Italian Rice Balls).

Folks, these are simply irresistible...When you bite into that first perfectly-fried little sphere, your tastebuds are greeted by cheesy, meaty, melty goodness!  And you can't eat just one...Oh, no...I won't tell you how many I had before we left the studio that day!  Hah.

These are super easy to make and are perfect for a large crowd.  Here are some tips that I learned from Martie along the way:

1.  You can make these ahead and freeze them.  Simply thaw and fry as usual just before your guests arrive.
2.  The recipe calls for 1 lb of ground beef + 1 lb of veal.  To save money, you can simply use 2 lbs of ground beef.
3.  This recipe can easily be doubled, if feeding a larger crowd.
4.  It's best to use sticky rice.
5.  If you're pressed for time, use store-bought marinara sauce.

Now, hurry and make these very soon.  You'll thank me, I promise.  :)

CLICK HERE for the recipe.

Be sure to visit Martie's website, Martie Knows Parties, for lots of great party-planning tips, tricks and recipes!

Here's Martie in action on Fox 6 News/Good Day Alabama:

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Creamy Orzo with Bay Scallops, Asparagus & Parmesan

I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book.  It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf.  And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!

This recipe is a family favorite around our house and is easy, delicious and incredibly comforting.  Fresh, sauteed bay scallops are the star of this dish, which will make an appearance in the upcoming book.  

 The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of grated Parmesan cheese rounds it out wonderfully.  In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post.  That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.

I hope you like it.  :)

Bon Appetit, my friends!  

Creamy Orzo with Bay Scallops, Asparagus and Parmesan

By Celeste Ward

Ingredients:

1 lb. bay scallops

1/2 cup yellow onion, diced

1 lb. orzo pasta

1 cup asparagus, cut into 1 inch pieces

5 Tbsp butter or margarine, divided

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1 Tbsp fresh parsley, chopped, plus more for garnish

1/2 tsp salt

Freshly ground black pepper, to taste

Directions:

Rinse scallops and pat dry.  Set to the side.

Melt 1 tbsp of the butter in a large skillet over medium heat.  Add the onion and sauté until soft, about 4 - 5 minutes.  Remove the onions to a plate and set aside. 

Next, add 2 tbsp of the butter to the skillet and melt over medium heat.  Add the prepared scallops and sauté for 4 - 5 minutes.  Place scallops on a heated platter and cover with foil.

Fill a large sauce pan of water with 4 - 6 quarts of water and bring to a boil. Add the orzo and stir.

After the orzo has been boiling for 5 minutes, add the asparagus to the same pot and continue to cook for 5 additional minutes.  Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.

Quickly add the parmesan cheese and the final 2 tbsp of butter to the orzo and asparagus mixture. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream, while stirring.  Next, add the sautéed onions, scallops and fresh parsley.  Mix well.  Season with salt and pepper.  Garnish with additional parsley.

Serve immediately and enjoy!

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Fudgy Chocolate Peanut Butter Cake...Sinfully Delicious!

Folks, this just might be the most decadent, mouth-wateringly rich, sinfully delicious cake that I've ever made...seriously.

Brad wanted a chocolate-peanut butter cake for his birthday this year, and you know how it goes - Ask, and you shall receive!  I wanted to make my awesome hubby an extra-awesome cake this year.  I came across this recipe over at Smells Like Home, and I stopped in my web-searching tracks the minute I saw it.

It was perfect looking - Three rich, extra chocolately layers of cake were surrounded by a creamy, peanut-buttery icing.  And if THAT wasn't enough to get your mouth-watering, it was all topped off with a gorgeous layer of chocolate ganache, artfully dripping down the sides of the cake.

Seriously!?

You'd think that this cake would take hours upon hours in the kitchen to skillfully create.  The truth?  It's easy.  I promise.  Trust me!

This cake is absolutely worth every single calorie that is hiding inside of it.  The icing...OHHH the icing!  It's beyond words.  Please make this soon...You NEED this cake in your life.  :)

Fudgy Chocolate Peanut Butter Cake
Adapted from:  Sky High:  Irresistible Triple-Layer Cakes, via Smitten Kitchen and  Smells Like Home

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably Dutch process
• 2 tsp baking soda
• 1 tsp salt
• 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
• 1 cup sour cream
• 1 1/2 cups water
• 2 tbsp distilled white vinegar
• 1 tsp vanilla extract
• 2 eggs

For the frosting:

• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 1 cup plus 2 tbsp unsalted butter, at room temperature
• 1 tbsp plus 1 1/2 tsp pure vanilla extract
• 3/4 tsp Kosher salt
• 1/2 cup heavy whipping cream

For the chocolate-peanut butter ganache:

• 8 oz semisweet chocolate, coarsely chopped
• 3 tbsp smooth peanut butter
• 2 tbsp light corn syrup
• 1/2 cup half-and-half

Instructions:

1. To make the cake: Preheat the oven to 350 degrees F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a round of parchment paper and lightly grease the paper.
2. In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water – splashing may occur if you add it too quickly (trust me). Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain. Divide among the 3 prepared cake pans – using a kitchen scale really helps to ensure the layers will be equal in size.
3. Bake for 30 to 35 minutes on the same rack, if possible, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter.  Sift the sugar into the bowl.  Add the vanilla extract and salt.  Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 3-4 minutes.  Beat in the heavy whipping cream.
5. To frost the cake: Place one layer, flat side up, on a cake stand, cardboard cake round, or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with a scant amount of frosting to make a crumb coat to keep the crumbs from popping through the final frosting.  You’ll need just enough to lightly cover the cake – there’s no need to be neat here. Let the cake chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Once the cake is fully frosted, chill the cake again and let it firm up before covering it with the ganache.
6. To make the ganache: In the in a medium bowl set over a saucepan of simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.  Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.  (I put the ganache in the fridge for a very short time, just to help it firm up a bit before adding it to the cake.  I didn't want it to be too "drippy".)
7. To decorate with the ganache:  Gently pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the ganache to set completely. Take the cake out of the fridge about 1 hour before serving – it will be difficult to cut through the ganache if it is too cold.

Yields: 12-18 servings

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I'm Speaking at FoodBlogSouth 2013, Ya'll!

So, I've got some pretty exciting news...I'll be speaking at the upcoming FoodBlogSouth 2013 Conference in Birmingham, AL on Saturday, 1/26!  If you're a food blogger and haven't heard about FoodBlogSouth, you're missing out.  It's an awesome event, and with speakers like J. Kenji Lopez-Alt, Virginia Willis, Marti Duncan, Cynthia Graubart, Helene Dujardin and Tami Hardeman, it's definitely not one you'll want to miss out on.

FoodBlogSouth is what you get when you combine 200 foodies and bloggers, amazing cookbook authors, incredibly talented food photographers and food stylists, and wonderful chefs all in one building!  I attended for the first time last year, and absolutely had a blast.  It's a wonderful opportunity to meet and network with other bloggers, and you'll leave with great ideas on how to make your blog even more fabulous.  I wrote a recap of the event last year, which you can see HERE, in which I described it as a "whirlwind of culinary wonderfulness!" 

I'll be speaking on a panel along with Paula Jones (bell’alimento), Susan Whetzel (DoughMessTic), and Lindsay Landis (Love & Olive Oil) about how to keep a blog going.  The name of our session is:  "Make It Happen! Experienced Bloggers Share Day-to-Day Strategies & Secrets for Keeping a Blog Going."

Hurry...There's still time to register, before it sells out!  CLICK HERE for all the details.

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RIP Our Sweet Hannah

Friends, it's with an incredibly heavy heart that I write this post tonight.  Last Wednesday, our beloved Hannah passed away from what we think was a heart condition.  One minute she was having the time of her life, and the next she was gone.  To say that we're heartbroken is an understatement.  Hannah was an exceptional dog and very, very special to us in every single way.  

She was constantly by our side, with tail wagging, and a happy expression on her face.  She had the most remarkable personality and the most sincere eyes you've ever seen on a dog.  Sometimes I was convinced she was more "human" than some humans.  :)  She gave the best puppy hugs and if I so much as sniffled, she rushed to my side to make sure everything was okay.

I sure do miss my sweet girl.

English Springer Spaniels are known for their companionship and loyalty to their owners.  They are simply incredible as a breed, and Hannah was a "field bred" springer.  Brad and I sure did love her to pieces, and losing her has been tough...I mean TOUGH.  Unless you've ever really loved a dog like that, it's hard to understand.  She wasn't just "a dog" to us...She was a huge part of our family.  And as such, it's been like losing a family member. 

Coming home to an empty, quiet house isn't easy.  We lost her so suddenly and unexpectedly, which compounds our sadness that much more.  She was only 8 years old.  Losing a beloved dog suddenly like that is something I wouldn't wish on anyone.  We lost our cocker spaniel, Lady, less than a year ago.  That was terribly difficult as well, but we're fortunate that she lived a long, happy life.  Hannah was just taken from us way too soon.  She was right by our sides when it happened, and for that, I am grateful.

So friends, if you are a dog owner, go give your pup a huge hug and belly rub for me.  I'd do anything for one more "Hannah Hug".

Here are a few more photos of our beautiful girl:

Hannah LOVED going on walks every night around the neighborhood.  She looked forward to her nightly walk with us all day long (and so did Brad and I).  We had to actually spell the word "W-A-L-K" when she was around, because if she heard us say it, she'd go into an excited, happy frenzy.  Here she is on a hike...one of her favorite things ever.

Me and my sweet pup

This sofa was definitely "hers".

She never missed anything...always attentive!

This video always puts a smile on my face:

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Incredible Triple Chocolate Cheesecake

 

It's not often that I have time to make a recipe TWICE before posting it here on the blog, but folks, this cheesecake is so good that that's exactly what happened.  Now, this certainly won't help with any diet-related new years resolutions that you may be planning, but sometimes the calories are worth it!

My little niece requested a "chocolate cheesecake with whipped cream and cherries on top."  This beauty of a cake was the result.  I found it over on Joy of Baking, and it sounded incredible.  

You start by making a super-duper-easy chocolate crust with chocolate graham crackers and melted butter.  That's followed by an indulgent filling made with cream cheese, melted chocolate and sour cream.  It's all topped off with an easy yet heavenly ganache, made with - you guessed it - MORE chocolate.

The texture of this cake is what makes it so special.  Cheesecake is one of those things that can be tricky.  My first few experiences making cheesecake resulted in over-baked cake, because I didn't realize that the middle should still be a little wobbly when it comes out of the oven.  Also, be sure not to over-mix the filling...That can cause the top of the cake to crack.  However, the ganache topping will totally cover up any cracks in the cake, just in case that happens.

My variations:
Cake #1:  Triple Chocolate Cheesecake with Whipped Cream & Cherries
The only variations worth mentioning the first time I made this cake was the addition of whipped cream and cherries to the top as decoration.  If you're going to do this, wait to add the whipped cream until ready to serve.  We had a slight whipped cream melt-down.  :)

Cake #2:  Triple Chocolate Cheesecake with Coconut
For Christmas dessert, I made this cake a second time and substituted the vanilla extract with coconut extract.  I also sprinkled shredded coconut over the top of the ganache before it had a chance to firm up.  This version was actually my favorite!  Unfortunately, I wasn't able to get a photo of this cake, because it disappeared quickly into the happy tummies of my family.  :)

Bon Appetit, my friends! 

 

Incredible Triple Chocolate Cheesecake 
Adapted from:  Joy of Baking

Ingredients:
Chocolate Cheesecake Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract (or coconut extract as noted above)
1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature

Chocolate Cheesecake Crust:

1 1/2 cups (150 grams) chocolate wafer crumbs

1/3 cup (75 grams) unsalted butter, melted

Filling:

12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped

24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 teaspoon unsalted butter, room temperature

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9XIDcen

Directions:

Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WdOQ8j

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

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Etta's Famous Cinnamon Rolls

Twas a week before Christmas

And in my blog's queue,

Awaited a deliciously special recipe just for you.

See, this recipe is unique and has been handed down,

And it in fact made Etta Reid famous around town!

What is it, you ask?  Well, come over here.

I'll tell you the secret to filling your taste-buds with cheer!

With a little cinnamon, sugar, butter and dough,

Upon first bite, your friends and family will say "Whoa!"

So, make these rolls at your very first chance.

You'll want to thank me with a little happy dance!!

In the spirit of Christmas, I'm SO very excited to share this incredibly special recipe with you.  My Great Uncle Mike recently shared his mom's recipe for Cinnamon Rolls with me and has given permission to share it with all of you lucky folks!  This is a treasured family recipe that his mom Etta only shared with a few people.  

Recipes with stories behind them can't be beat...There's just something so special about making your grandmother's chicken & dumplings from a handwritten recipe or making cornbread dressing that's been passed down through generations.  Those foods mean so much, because just one bite can bring back so many wonderful memories.  When I use my GrannyRene's recipes, it's almost like she's in the kitchen cooking with me. 

My uncle Mike graciously shared his mom's story about these cinnamon rolls, which follows below:

"When Mom and Dad finally quit farming in NE Louisiana and moved back to Arkansas in 1975, Mom became an Investment Officer with the First State Bank in Newport.  She began baking and bringing in to the bank her special cinnamon rolls to share with her co-workers.  Of course, some of the bank's customers were invited to have some rolls and coffee while doing their business with Miss Etta.  Gradually, Tuesdays became the main day of the "Blue Haired" customers, older widows, to do their banking business with Miss Etta.  Mom told me she even had customers from the competing bank across the street move their accounts to First State Bank and join the Tuesday Cinnamon Roll Crowd.  The bank president discovered this and tried to pay Mom extra for baking the cinnamon rolls.  Mom told him it was a labor of love and only agreed to the bank reimbursing her partially for the ingredients.

Mom would start preparing the dough on Friday night and then bake some trays of rolls on Saturday morning.  Six of her brothers and father farmed about 10k acres of rice and soybeans in Jackson County.  It was amazing how each of them would have to stop and see Etta Lee around noon on Saturday's just as the rolls were coming from the oven with the smell of hot cinnamon rolls drawing them in like bears to honey.  Mom loved them all and made sure everyone had all of the rolls they could eat or wrap in a napkin to eat on the tractor or combine that afternoon."

So, there you have it...my attempt at poetry, a story and some pretty amazing cinnamon rolls to top it all off.  :)

Merry Christmas, my friends!

Before going into the oven.

Etta's Famous Cinnamon Rolls
Adapted from:  Etta Reid

Ingredients:
2 pkgs. yeast
1 tsp sugar 
2 cups whole milk, scalded
4 tsp. salt
1/2 cup sugar
2 eggs, well beaten
8 cups all-purpose flour (approximately)
1/3 cup melted butter (or vegetable oil)
1 tsp baking powder
1 tsp baking soda

Filling:
1 cup melted butter, divided
1 cup white granulated sugar, divided
1/4 cup ground cinnamon, divided

Directions:
Soften the yeast in 1/4 cup of lukewarm water with 1 tsp sugar.  Set aside for 5 minutes.

Bring milk to boiling point, remove from heat and add 4 tsp. salt and 1/2 cup sugar, stirring to dissolve.  Set aside to cool to lukewarm.  

Combine beaten eggs, lukewarm milk mixture and softened yeast.  Add approximately 1/2 of the flour (4 cups).  Mix well (either with electric mixer on medium speed for 2 minutes, or by beating with a wooden spoon about 4 minutes).

Add melted butter (which has been cooled) or vegetable oil, mixing well.  Stir in remaining flour, along with the baking powder and baking soda, to make stiff dough.  Turn out onto floured surface and knead dough until it is smooth and elastic but no longer sticky.  Place the dough inside of a large bowl, which has been well greased.  Cover and place in the refrigerator for several hours or overnight (dough will double in size).  
NOTE:  For a quicker rising time, cover the bowl with a kitchen towel and place in a warm spot, away from drafts, instead of the refrigerator.  Let the dough rise for approximately 1 hour, or until doubled in size.

To make the cinnamon rolls, punch down the risen dough and turn out onto a floured work surface.  Divide the dough in half, returning one half to the bowl.  Using a rolling pin, roll half of the dough into a large rectangle, about 1/4" thick.  Pour 1/2 cup of the melted butter over the surface of the dough, spreading into an even layer.  Sprinkle with 1/2 cup sugar, followed by a very generous sprinkling of ground cinnamon.  Tightly roll up in a jellyroll style.  Next, pinch the seams to seal all edges.  Slice with sharp knife into 3/4" inch slices.   

Place on greased baking sheet, cut side down, being careful not to over-crowd the rolls.  Repeat steps with remaining half of dough.

Cover and let rise in a warm spot for approximately 1 hour or until doubled in size.

Bake in a preheated 400 degree F oven for 10 - 12 minutes, until lightly browned.  Remove from heat and glaze with the icing (recipe below) while the rolls are still warm.

Serve warm and enjoy!

Icing for Cinnamon Rolls:
Ingredients: 
1/2 cup melted butter
1/4 tsp salt
1 lb powdered sugar
1/4 cup hot water
1 tsp Mexican vanilla

Directions:
Pour the melted butter into the bowl of a stand mixer, fitted with whisk attachment.  Add the salt.  With the mixer on low speed, slowly add the powdered sugar until it has all been incorporated, adding the hot water halfway through.  Finally, add the vanilla.  Mix on medium speed, until it becomes a smooth, thin glaze, adding a tiny bit more hot water if needed.

The beautiful Etta Reid! :)

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