Cinnamon Rolls

The ultimate culinary seduction food.

DOUGH

1 package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup melted shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups flour

FILLING

3 TBSP. melted butter (reserve some for pan)
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup chopped pecans (optional)

GLAZE

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Dissolve the yeast in the warm water and set aside. Mix together the milk, sugar, shortening, salt, and egg together in a large bow. Add 2 cups flour and mix until all lumps are gone. Stir in the yeast mixture. 

Mix in remaining flour to create a workable, smooth dough. Knead for 6 minutes or until silky and beautiful. Place in a greased bowl and let rise until twice its size. About 1-1 1/2 hours.

Punch down gently and roll into a 15"x9" rectangle. Spread melted butter thickly and evenly all over the dough, all the way to the edges. 

Mix together the pecans, sugar, and cinnamon. Sprinkle evenly over the buttered dough.

Beginning at the 15" side, roll up the dough tightly and pinch the seam to seal. Slice into 1 1/2" thick slices. Butter a baking pan and sprinkle with the extra sugar. Place the rolls in the pan, nestled up next to each other real cozy-like. 

Let rise for 45 minutes. Bake for 30 minutes or until nicely browned. In the meantime, mix together the ingredients for the glaze. Take the rolls out of the oven and immediately spread liberally with glaze. Eat right away because they get dry and nasty in less than 2 days. 

Bacon Jam

It's sweet. It's salty. It's spicy. It can go on ANYTHING. It's bacon jam and you know you want it...

INGREDIENTS

1 lb. fine-quality applewood smoked bacon

1 Tbsp. butter

1 onion, chopped

1/2 cup brown sugar

2 Tbsp. corn syrup

4 garlic cloves, minced

2 tsp. paprika

1 tsp. chilli powder

1/2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. cloves

1 1/2 tsp. yellow mustard

2/3 cup strong coffee

1/3 cup balsamic vinegar

1 shot bourbon

1 Tbsp. maple syrup

2 Tbsp. hot sauce

salt & pepper to taste

  Fry the bacon until crispy. Drain the bacon on paper towels & remove all but 2 Tbsp. of the fat from the pan. 

Add butter to the pan & scrape all the dark crispy bits from the bottom as it melts. Saute the onion in the fat with the brown sugar on med-low heat for 15 minutes.

Add corn syrup & all the spices. Cook for 5 minutes, stirring frequently. Add the mustard, coffee, vinegar, bourbon, maple syrup, hot sauce, salt & pepper. Stir until thoroughly mixed. Return bacon to pan, cover, and cook for 1 hour over low heat, stirring occasionally. 

Pour mixture into a food processor while still hot. Pulse a few times until spreadable but chunky. Pour into a canning jar and refrigerate. As the jam cools, it will seal the jar. Bring to room temperature before using.

This is especially tasty on bagel chips with goat cheese. Or toast. Or sandwiches. Or virtually any other edible item.