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Blueberry Cinnamon Rolls Makes 7 ROLLS ¾ cup milk warmed in microwave One 2¼ tsp packet active dry yeast ¼ cup granulated sugar 1 egg + 1 egg yolk ¼ cup unsalted butter, melted 3 cups bread flour ¾ tsp salt FILLING ¼ cup unsalted butter, softened 2/3 cup dark brown sugar 1½ Tbsp ground cinnamon ½ cup blueberry sauce (see recipe) SAUCE 2 cups fresh or frozen blueberries ½ cup water, divided 1 tsp lemon zest ¾ cup orange juice ¼ cup lemon juice ¾ cup granulated sugar 3 Tbsp corn starch ½ tsp vanilla pinch of cinnamon GLAZE 11/2 cups powdered sugar 4 Tbsp water 1 tsp almond extract 1. SAUCE: In a small saucepan over medium heat, add blueberries, ¼ cup water, orange juice, lemon juice, lemon zest and sugar. Gently stir together as you bring to a boil. 2. In a small bowl, mix together remaining ¼ cup water and cornstarch. 3. Into blueberry mixture, add cornstarch mixture and simmer for four to five minutes. 4. Remove from heat. Stir in vanilla and cinnamon. Set aside to cool. 5. ROLLS: In an electric mixer, lightly mix warm milk and yeast. After five minutes, yeast should begin to foam slightly. If not,

start over (milk was either too cold or hot to activate the yeast). 6. Into mixing bowl add sugar, egg, egg yolk and butter. Mix until well combined. 7. Into mixing bowl, stir in flour and salt with a wooden spoon until a dough begins to form. 8. Using the dough hook attachment, knead on medium speed 8 to 10 times until a ball forms. Dough should be slightly sticky. (Can also be kneaded by hand on a floured surface). 9. Transfer dough to a large oiled bowl. Cover with plastic wrap and a warm, damp towel. Set aside in a warm area of your kitchen to rise for 1½ hours, or until double in size. 10. Transfer dough to a wellfloured surface and roll out into a 12-by-18 inch rectangle. Spread softened butter over dough, leaving a ¼ inch parameter unbuttered. 11. In a small bowl, mix together brown sugar and cinnamon. Sprinkle and gently press in mixture over the buttered dough. 12. Drizzle blueberry sauce evenly over dough. 13. Starting from the 8-inch side, with the seam-side down, tightly roll dough, sealing edges as you roll. 14. Using a serrated knife, cut rolled dough into seven pieces. 15. Place cinnamon rolls in a greased 9-inch pie pan. Cover with plastic wrap and a damp, warm towel, and set aside to rise for 30 minutes. 16. Preheat oven to 350 degrees. Remove plastic wrap and towel from cinnamon rolls. Bake 20 to 25 minutes, until edges are slightly browned. Let cool five minutes before frosting. 17. GLAZE: Whisk all ingredients together and pour over cinnamon rolls.

Blueberry Cobbler Sundaes Makes 6 2 cups flour 1 cup brown sugar ½ cup granulated sugar 2 sticks unsalted butter, chilled pinch of cinnamon pinch of salt blueberry sauce (see recipe) vanilla ice cream whipped cream favorite pie dough recipe 1. TOPPING: In a bowl, mix together flour, brown sugar, granulated sugar, cinnamon and salt. 2. Using a pie cutter or your hands, work butter into the flour mixture, until small clumps form. 3. Onto a baking sheet lined with parchment, spread topping. 4. Preheat oven to 350 degrees. Bake for 12 to 15 minutes. Set aside to cool for 15 minutes. 5. Break up crumble. 6. COBBLER: Using cookie cutters, cut pie dough into circles or other desired shape. 7. Onto a baking sheet lined with parchment, place cut-outs. 8. Brush cut-outs with egg wash and sprinkle with sugar. 9. Preheat oven to 350 degrees. Bake for about six minutes, until golden brown. Transfer pie cookies to a wire rack to cool. 10. SUNDAES: Into a cup or bowl, scoop a generous serving of vanilla ice cream. Pour blueberry sauce over top, and sprinkle with crumble topping. Repeat layer. 11. Top with a dollop of fresh whipped cream and one pie cookie.

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The Inspired Home Journal no.01