Diane Prather

Diane Prather

Diane Prather: Cinnamon rolls: Easy as can be

Advertisement

Remember the recipe for "Strawberry Cake with Frosting" that appeared in the Feb. 6 column? Well, last Friday, while I was at the grocery store, a reader caught up with me. She had made the cake and frosting. (I didn't make the frosting because the cake tasted pretty rich. After it cooled, however, I wished that I had frosted it.)

Anyway, the reader said she had made the frosting using a small box of powdered sugar, but it was a little runny. So, she added about a half a package of cream cheese to the frosting mixture. She said it was absolutely delicious.

So, if you clipped out the cake recipe, you might want to add the cream cheese to the frosting ingredients. (I'm going to.) And just to refresh everyone's memory, the frosting ingredients are: 1 package powdered sugar, 1 cube butter, and 1/2 package strawberries (the other half is used in the cake). Now, add the cream cheese.

This is a great tip. If you missed the cake recipe, call me.

I enjoy talking to readers, and so, this past week was great. Pat Coyner, of Craig, called me Saturday. She has contributed some great recipes to the column, and this time she had three of them for me. Following is a cinnamon roll recipe, and her other two recipes will be featured next week.

To make "Easy Cinnamon Rolls," you'll need: 1 yellow or white cake mix, 2 packages dry yeast, 5 cups flour, and 2 1/2 cups hot (not boiling) water. And for the ingredients to spread on the rolled-out dough, you'll need: 1 cube butter or margarine and your choice of white or brown sugar, cinnamon, nuts and raisins (any or all of these last ingredients).

Mix the cake mix, yeast, flour and water together. Then, let the dough rise for 1 hour. Meanwhile, oil a pan and preheat the oven to 375 degrees.

Pat says that the dough will rise "pretty close" to the way bread dough rises. When it's ready, roll out the dough. Spread with the butter or margarine. Then, add any of the other ingredients you wish.

Roll up the dough and cut into slices. Put them in the pan and let them rise. (There is no glaze for this recipe.) Bake at 375 until the rolls are brown.

I think this recipe is unusual because of the cake mix. I bought yeast today, so I'll try the cinnamon rolls later this week. Thanks, Pat.

Don't miss next week's column. Pat's recipes for pizza dough and pizza sauce will be featured.

Remember, send your favorite recipes to me at P.O. Box 415, Craig, CO 81626, or call me at 824-8809.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.