Peach Sweet Rolls

I tried a variation of the Raspberry Swirl Sweet Rolls I made recently.

I substituted peaches.  Not as much gooeyness as when using berries so I think next time I might first spread a layer of jam and top with the peaches. Or, add more peaches. 

As you can see, the dough rises quickly, even popping through the plastic wrap!

I scooped it all back together, rolled it out, added the peaches, rolled it up, sliced and added to the pan for a second rise.

The rolls freeze well and are delicious sliced and toasted.
(sometimes the glaze drips to the bottom of my toaster oven but it's worth the mess)

Peach Sweet Rolls

recipe slightly adapted from Food.com 

PRINT RECIPE

DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt (I used Kosher)
4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)

FILLING
One 10-ounce package Frozen peaches, slightly thawed and cut into chunks
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

GLAZE
3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

In a medium bowl, toss the peaches with the sugar and cornstarch. Spread the peach filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. (Mine rose in 1 hour)

Preheat the oven to 400°. (I baked at 375 degrees) Bake the rolls for about 25-30 minutes, until they are golden. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
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1913

100 years ago.

The average life expectancy in the United States was forty-seven.

Only 14 percent of the homes in the United States had a bathtub.

Only 8 percent of the homes had a telephone. A three minute call from Denver to New York City cost eleven dollars. Unbelievable expensive given that the average wage in the U.S. was twenty-two cents an hour. The average U.S. worker made between $200 and $400 per year.

There were only 8,000 cars in the US and only 144 miles of paved roads.

The maximum speed limit in most cities was ten mph.

The Eiffel Tower was taller than any building in the United States.

A competent accountant could expect to earn $2000 per year, a dentist $2500 per year, a veterinarian between $1500 and $4000 per year, and a mechanical engineer about $5000 per year.

More than 95 percent of all births in the United States took place at home.
Sugar cost four cents a pound.

Eggs were fourteen cents a dozen.

Coffee cost fifteen cents a pound.
The five leading causes of death in the U.S. were: 1. Pneumonia and influenza 2. Tuberculosis 3. Diarrhea 4. Heart disease 5. Stroke 

The American flag had 45 stars. Arizona, Oklahoma, New Mexico, Hawaii and Alaska hadn't been admitted to the Union yet.

Drive-by-shootings, in which teenage boys galloped down the street on horses and started randomly shooting at houses, carriages, or anything else that caught their fancy, were an ongoing problem in Denver and other cities in the West.

The population of Las Vegas, Nevada was thirty. The remote desert community was inhabited by only a handful of ranchers and their families.

Plutonium, insulin, and antibiotics hadn't been discovered yet. Scotch tape, crossword puzzles, canned beer, and iced tea hadn't been invented.

There was no Mother's Day or Father's Day.

One in ten U.S. adults couldn't read or write. Only 6 percent of all Americans had graduated from high school.

Coca-Cola contained cocaine instead of caffeine.

Punch card data processing had recently been developed, and early predecessors of the modern computer were used for the first time by the government to help compile the 1900 census. source

And, on May 20th, 100 years ago, John's Great-Aunt Kathryn was born.

Family and friends gathered together yesterday to celebrate her birthday.

(above photo from sister-in-law Carole, fb page)

 Aunt Kathryn was born before woman won the right to vote in 1920.

Penicillin was discovered in 1928 when she was just 15 years old.

 Kathryn and her husband (top left) were married in 1936

Surviving The Great Depression, WWI & WWII, life in the 30's and 40's was not easy but family was always close and caring.

 Kathryn (far right) with her parents at their 50th wedding anniversary, June 1950

 Aunt Kathryn and son, Peter

 Family and friends gathered to celebrate this special occasion.

 cousins

 Aunt Kathryn and John

 Aunt Kathryn with me and John

Peter and Aunt Kathryn

~working on 101~

sweet humility

Do nothing out of selfish ambition or vain conceit.

Rather, in humility value others above yourselves 

Philippians 2:3

Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience.

Colossians 3:12

All of you, clothe yourselves with humility toward one another, because, "God opposes the proud but shows favor to the humble." 

1 Peter 5:5

Rainy Day Yard Work

Saturday was cloudy, drizzly, humid and messy.  But it didn't stop us from putting in a long and tiring day of yard work.

(edging berms, weeding, trimming branches, planting, debris removal, pond cleaning to name just a few)

Trying to catch up on all of those muscle and bone-wearying chores that come with yard care.

 window boxes filled by a sweaty, disheveled, camera-toting nut that had to change from early morning sweatshirt to sleeveless shirt as the day and hard work progressed.

 herb garden tidied

 companion and sentry scowled and barked each time I rounded a corner or vanished from sight

 flower container returned to front door after cleaning and disinfecting from brood of birds that took up residence for several weeks.

~ i will just say, nasty ~

Last spring, our township removed a large tree from the curb edge that had been in decline for several years.  In the fall, they took out most of the stump leaving a large mound of wood chips.

John used a hatchet to get more of the stump out and then leveled the surface.

Instead of planting grass seed, he bought sod and we got it down this week.

We also planted a few more raspberry and blackberry bushes.

still more work to be done...

mulch ordered for Saturday delivery. bushes and boxwood still need hedging.

but that was enough for one day.

i leave you with one last photo from someone who usually (successfully) does many things at one time...

(I did manage to bake a lovely batch of sweet rolls from this over-zealous dough)

All hard work brings a profit, but mere talk leads only to poverty

Proverbs 14:23

remembering daddy

October 31, 1921 ~ May 15, 2006

❤

Crochet Baby Bib from Vintage Pattern

Using a vintage pattern from John's Aunt Marie, I crocheted this bib for little Chloe. 

 sweet baby girl

Aunt Marie crocheted these two little cotton bibs back in 1978 for our oldest daughter, Erin.

Last month, we took Keri and Cambrie with us to visit Aunt Marie who will be celebrating her 96th birthday in June. I brought my work-in-progress along to show her.

NOTES:

• As you can see, my bib is much larger than the one Aunt Marie made.  I used TLC Cotton Plus (color: light rose) and F crochet hook, so the finished size of my bib is much larger than the original pattern bib (below).
• Instead of a strap, I simply sewed on a button and made a loop as I crocheted the edging. (also see photos above on Chloe)

PRINT PATTERN

Crochet Bib

slightly adapted from vintage pattern from Coats & Clark

Materials:

Coats and Clark ONT Pearl Cotton*, Size 5, 2 balls of White and 1 ball of Lt. Blue

*Coats & Clark ONT Pearl Cotton is a registered trademark of the Coats & Clark Company

OR

J.&P. Coats Knit Cro-Sheen* - 1 ball each of White and Crystal Blue

*Knit-Cro-Sheen is a registered trademark of the Coats & Clark Co.

Steel Crochet Hook Size 7

A small pearl button.

1 Yd of Blue ribbon, 1/4" wide

Gauge: 10 dc equals 1 inch and 4 rows equals 1 inch

Starting at Neck with White, ch 56.

Row 1: Sc in 2nd ch from hook and in each ch across. ch 3, turn.

Row 2: Skip first sc, dc in next 9 sc, *ch 1, skip next 2 sc, in next sc make 2 dc, ch 2 and 2 dc (shell made); ch 1, skip next 2 sc, dc in next 10 sc. Repeat from * across. Ch 3, turn.

Row 3-6 : Skip first dc, *dc in each dc across to next ch 1 sp, dc in sp, ch 1, shell in sp of next shell (shell made over shell), ch 1, dc in ch 1 sp. Repeat from * across. Dc in top of turning chain. Break off at end of 6th row. Turn.

Row 7: Attach White to first dc following first shell on previous row, ch 3, dc in each dc across to next ch 1 sp, dc in sp, ch 1, shell over shell, ch 1, dc in next ch 1 sp, dc in each dc across to next ch 1 sp. Ch 3, turn. Work in pattern until 19 dc rows in all are completed. Break off.

Edging

Row 1: Attach White to top of turning chain at beginning of 6th row, sc in same place, (ch 2, skip next 2 dc, shell in next dc, ch 2, skip next 2 dc, sc in next sc) twice; ch 2, shell over shell, ch 2, sc in base of first st on 7th row, (ch 2, skip next row, shell in end st of next row, ch 2, skip next row, sc in end st of next row) 3 times; ch 2, skip next row, in end st of next row make (2 dc, ch 2) twice and 2 dc; (ch 2, skip next 2 dc, sc in next dc, ch 2, skip next 2 dc, shell in next dc) 5 times; ch 2, sc in first dc of next shell, ch 2, shell over same shell, ch 2, skip next dc of same shell, sc in next dc, ch 2, shell in next dc, ch 2, skip next 2 dc, sc in next dc. Complete row as for other side. Break off. Attach Blue to first sc on previous row, sc closely around entire Bib. Break off.

Strap

Starting at center with White, ch 44.

Row 1: Dc in 4th ch from hook and in each ch across, ch 6 for buttonhole, working along opposite side of starting chain, make dc in each ch across. Break off.

Row 2: Attach Blue to first st of previous row, sc in same place, sc in each dc across, 7 sc in ch 6 sp, sc in each remaining dc across to end of row. Break off.

Sew strap in place. Sew button to other side to correspond. Cut 2 pieces of ribbon 4 inches long and lace through sps at each side of bib. Sew ends in place. Lace remaining ribbon through spaces at center and tie into a bow at top.

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Time with Daughter No 3.

Jamie picked me up and took me to dinner Mother's Day night

With her six children and one on the way, we seldom have uninterrupted conversations 

we ate too much

she told me I have an addiction to sugar/sweets (I think she's right)

she gave me a chocolate candy bar that I ate on the spot

we talked till the restaurant was nearly empty

i loved every minute spending time with her

thank you, jamie!

for all of my children...

“I'll love you forever,

I'll like you for always, 

As long as I'm living, 

my baby you'll be.”

Robert N. Munsch, Love You Forever

they call me mom

my blessings...

Erin Lee ~ Jill Arlene ~ Jamie Lorraine ~ Abbey Diane

~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ 

The Lord bless you

and keep you;

the Lord make his face shine on you

and be gracious to you;

the Lord turn his face toward you

and give you peace.

Numbers 6:24-26

If you have a mom, there is nowhere you are likely to go where a prayer has not already been.

Robert Brault

Raspberry Swirl Rolls

Oh yes, these pretty, raspberry filled sweet rolls taste as good as they look!

And, the recipe makes 16 nice-size rolls.

They tasted just as good the next day too.

Usually I make my dough in a bread machine but followed the recipe instructions using my mixer with the dough hook.  (next time I will try it in the bread maker for comparison)

A batch of these would be a very lovely start for Mother's Day.

I haven't tried it yet, but the recipe says you can make them ahead by preparing the recipe through the second rise, then cover the rolls, refrigerate overnight and then return to room temperature before baking.

~sweet~

Raspberry Swirl Rolls

recipe source Food.com 

PRINT RECIPE
DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt (I used Kosher)
4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)

FILLING
One 10-ounce package Frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

GLAZE
3/4 cup confectioners' sugar

3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream


In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. (I baked at 400 degrees) Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.