Saturday, August 20, 2011

Make-Ahead Cinnamon Rolls

Here is a yummy recipe for cinnamon rolls which you can make a day (or more) in advance to save you time. Thursday was my son's 13th birthday and he requested these for breakfast, so I prepared them on Wednesday afternoon, let them rise in the refrigerator and baked them fresh on Thursday morning. I have made these several times and they are so good!

A friend gave me this recipe and I'm not sure where she got it, so I can't give credit to the original creator of the recipe - it wasn't me however.

The recipe will actually make 2 pans, you could bake a pan on consecutive days if you like (I've done that), or halve the recipe if you only want one pan, which is what I did this time. Remember, they will rise in the refrigerator, you can keep them there for 12-48 hours before baking.

Here's the recipe, followed by a few pictures I took along the way!

Make Ahead Cinnamon Rolls

2 pkgs yeast
1/2 cup lukewarm water
2 cups lukewarm milk
1/2 cup sugar
3 tsp baking powder
1/3 cup butter (or shortening - I use butter)
2 tsp salt
1 egg
5-6 cups all-purpose flour

4 Tbsp soft butter
1/2 cup sugar
1 Tbsp + 1 tsp cinnamon
2 Tbsp flour

Dissolve yeast in warm water, let sit for a few minutes. Stir in milk, 1/2 cup sugar, 1/3 cup butter, baking powder, salt, egg, and 3 cups flour. Beat until smooth. Mix in remaining flour to make dough easy to handle. Turn onto floured board; knead in more flour as necessary. Place in greased bowl and let rise until double.

Mix the other 1/2 cup sugar with cinnamon and 2 Tbsp flour in small bowl and set aside.
Roll out 1/2 of the dough on floured board into a rectangle shape. Spread with 2 Tbsp of the butter and sprinkle with 1/2 the cinnamon mixture. Roll up, pinch to seal. Cut into 12 slices ( I use dental floss for easy cutting), place slices in greased 13" x 9"pan. Repeat with other half of dough. Cover pans tightly and refrigerate for 12 - 48 hours.

Bake uncovered at 350 degrees for 30-35 minutes.
Top with your choice of glaze or frosting.

An easy powdered sugar glaze recipe:
1 cup powdered sugar, 1/2 tsp vanilla, a few Tbsp milk.
Mix together in medium bowl to desired consistency.

Dough rolled out on the board

Spread with butter and topped with cinnamon mixture

Rolled up

Cut in half using dental floss. I then cut each section in half again, then each of those into 3 slices. That way I get them fairly even in thickness

In the pan.

Baked the next day.

Topped with powdered sugar icing. YUMMY!!!
Hope you enjoy these as much as my family does. They are a wonderful treat and extra nice because you don't need to get up at 5 am to have them ready for breakfast!!

Wednesday, August 17, 2011

Produce Experiment

Since we got our Enagic Leveluk SD501 water ionizer, I have been experimenting with it's many uses. It produces water from pH of 2.5 up to 11.5, and each pH level has a variety of uses.

I have been using the 11.5 pH -also referred to as 'Strong Kangen' or Strong Alkaline' water- to clean my produce before we use it. To be honest, I used to clean most of my produce by holding it under running tap water and giving it a scrub if it seemed particularly dirty. Well, this was a real eye-opener for me. I had seen the demo for using the strong Kangen water to clean tomatoes and it was quite impressive but I wanted to try it myself. So I began soaking all my produce in a bowl of Strong Kangen water for a couple of minutes. I could not believe what was left behind in the bowl when I would remove the produce! I noticed the discoloration of the water as well as the quantity of particles of dirt and who knows all what, left behind in the bowl. The strong Kangen water strips away the pesticides etc which are on the food. I also notice great flavor and extended freshness.

Well, today I thought I'd take a few pictures. I had purchased tomatoes and strawberries at the grocery store this afternoon and was cleaning them for use. So to compare the difference between cleaning with regular tapwater and the Strong Kangen, I used two bowls - one with tap water, the other with Kangen. My pictures aren't great but I hope it gives you an idea of the difference.

Here's my bunch of vine-ripened tomatoes.

The bowl on the left is regular tap water, the bowl on the right contains the Strong Kangen water.
I placed two tomatoes in each bowl and let them sit there for a minute or two.
You can see the discoloration of the Strong Kangen water in the bowl on the right
Closer view of the tap water

Closer view of the Strong Kangen water
Then I took the two tomatoes that were in the tapwater along with the other unwashed tomato and placed them in the Strong Kangen water

As you can see the Kangen water looks pretty yellow!

 Want to see the strawberries?
Prepped for cleaning!
Half in the tap water on the left, other half in the Strong Kangen on the right.
Both show discoloration and lots of 'debris' Notice the tapwater is more pink from the color of the strawberries, the Kangen water appears darker and dirtier. I then took the strawberries which had been in the tapwater and washed them in the Kangen.
All  clean!
This is the water after all strawberries have been washed in the Kangen.
Closer view - kind of yucky!
Well, I hope that gives you and idea of how important it is to get your produce clean, and how helpful the Enagic ionizer is. Even with our best efforts regular tap water doesn't get our produce clean and free of pesticides.

Feel free to ask any questions, and I'll be sharing some more tips soon!

Don't forget you can visit our Kangen website for more information.
Also like us on Facebook and keep up to date with the latest news.

P.S. Just recently created a new blog devoted to our Kangen water because we love it so much! Please follow us there Your Body Is Water

Tuesday, August 16, 2011

Choosing the Right Water

My family and I recently began drinking alkaline water after a friend brought it to my husband who has suffered with moderate - severe gout for the past 10 years. We have tried every 'cure' I could find, but nothing worked. I was extremely skeptical of the water because I felt sure that  it was just a money-making scam. However after drinking the water for approx. 6 weeks my hubby has had a huge improvement in his feet and lab results showed his uric acid level has significantly dropped. Also his cholesterol levels have dropped dramatically. 

When I realized that this water ionizer could restore the use of my husbands feet and release him of the constant pain, I was convinced it would be worth it for us to buy a machine. Now we are sharing this water with literally dozens of people, letting them try it free to see the health benefits for themselves.

So, I would love to share it with you also, there is too much information for me to share here so please visit our website when you have a chance. Also, we just got our Facebook page started but really needs some likes. If you would be so kind as to 'like' our page, I would be glad to return the favor by liking yours on FB, or following on Twitter, or following a blog. 

You can also follow on Twitter if you like.

Thanks!! I would love to hear from you :) 

P.S. In the coming days I am going to share some tips with you on how to use the different types of alkaline water for many uses other than drinking! Check back soon!