Captains Pleased!

I have been cooking!  and baking!  Go figure hey.  For one who has not done that for awhile I must say things are smelling and tasting fine!

 90 Minute Cinnamon buns

  I made these this morning;  the guys in the repair shop enjoyed them and Claes had two!!!!

The neat thing about cooking on board is that I do not have alot of equipment or space so one becomes very creative.  IE  used a sponge cake tin--the only baking tin I have.  Worked very slick as the buns came out just fine as I released the clasp on the side of the pan!   I also used yogurt instead of milk as I had no milk.

3 1/4 cup all-purpose flour, divided
1 tablespoon yeast, rapid-rise
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter
1 egg
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/3 cup butter, softened
1/2 cup raisins, optional

Reserve 1 cup flour. Combine remaining flour, yeast, sugar and salt in a large bowl. Heat milk, water and 1/4 cup butter to 105-115°F. Stir liquids and flour mixture together well.Add egg and enough of the reserved cup of flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 minutes.
Cover dough with a damp cloth and allow to rest for 10 minutes.
Combine brown sugar, cinnamon and butter together (quantities may be nearly doubled to make sticky buns).
Roll dough into a 12"x9" rectangle. Spread with cinnamon mixture and sprinkle with raisins or craisins, if desired.
Roll up jellyroll fashion lengthwise and pinch together seam. Slices into 12 equal pieces using a sharp knife. Arrange cut side up in greased muffin tins.
Cover dough and let rise in a warm place for 20-30 minutes. Meanwhile, preheat oven to 375°F.
Bake in the center of the oven on a baking sheet half filled with hot water for 20 minutes or until browned.
Remove from muffin pan when done and allow to cool slightly before serving warm.


Comments anyone????

Cook books, mixing bowls and flowers............what a day!

Fellow sailor Jacquie gave me a great idea for Egg Plant today.  We had been to Trader Joes', an incredible market type store filled with fresh fruit, veggies and tons of healthy selections--all at great prices.  Being the good old US of A  they even sell alcohol!  (Just about out of our Canadian home made wine so will have to sample that soon.  Anyways here is the recipe of Santa Cruz Egg Plant  Parmesan:

• Cut, wash, salt, rinse and dry very well the egg plant.
  
• Stir fry  egg plant, onions, mushrooms and red peppers than layer  covering it with a  minimal amount of spaghetti sauce. Sprinkle each layer with parmesan.
• Bake-covered in oven at  350* til partially cooked. (I used my large black iron fry pan cause that is the biggest pan I had)
• Let stand for a few hours then just before serving sprinkle mozza cheese over entire dish and return to oven till melted.

Hmmmmmmmm c'est bonnito!!!!