Easy Cinnamon Rolls

Today I was in the mood for some simple cinnamon rolls. I searched the net and found a couple decent looking recipes. I came up with this:

Dough:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1/4 cup shortening (or butter)
milk
Filling:
butter
3 tbsp brown sugar
3 tbsp white sugar
1 tsp cinnamon.

Sift the dry ingredients together, cut in the shortening. Add milk little by little until you have a nice dough. I used around 1/4 cup milk.

Roll out the dough on a floured surface to a rectangle with 1/4 inch thickness.

Spread a layer of butter on the dough, mix together the sugar and cinnamon and spread evenly over the butter dough. Roll up the dough, then cut into 1 inch pieces.

Place on baking sheet and cook at 210C for about 12 minutes, or until they are slightly browned.

If you want to glazed them, make this simple glaze

Powdered sugar
Milk
Vanilla extract

I used 1/4 cup of powdered sugar, added a few drops of vanilla extract, then about 1 tsp of milk.

Dibble the glaze over the cinnamon rolls and enjoy!

These took only about 30 minutes to make. Really simple, they are very flaky. I might add an egg or knead the dough more the next time I make them.

Edit: I made these again and used half bread flour, half all purpose flour and kneaded the dough a bit and they came out much better.

French Onion Soup

I have seen tons of onions at the store recently. So logically following that, I decided to try making french onion soup.

This soup was pretty easy to make, it took a lot of cooking time, but the active time was pretty short.

What you need:
5 onions
1/2 cup butter
1/3 cup flour
1 tbsp paprika
2 tsp black pepper
1 tsp seasoned salt
1 bay leaf
3 tsp sugar
3 cups soup stock
1 cup white wine
Sourdough or French bread
Cheese



(1) Peel and cut the onion into fourths, cut into 1/8 inch slices.

(2) Melt the butter in a big soup pot, add the onions and cook on low heat until the onions are completely soft, this should take around one hour.

(3) Add the paprika, black pepper, seasoned salt, bay leaf, and sugar. Mix in the flour. If you want a thinner soup you can omit the flour.

(4) Add the white wine and soup stock. Beef broth is best, but you can use whatever you have handy. Cook for another one or two hours.

(5) Put the soup in the refrigerator overnight. Put in a bowl, with a slice of bread, then cheese and put in the oven to heat up and melt the cheese.

Beef broth is what will give your onion soup its nice color. If you don't use beef broth you can use caramel color or food coloring. I didn't use anything and my soup ended up looking a bit orange. It tasted really yummy though.