Frazz by Jef Mallett


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  1. Pacopuddy

    Pacopuddy said, over 3 years ago

    Up before eleven – but worth it. Totally worth it.

  2. Alexikakos

    Alexikakos said, over 3 years ago

    Cinnanon Buns

    In 2 parts.

    Basic Sweet Dough (large recipe)

    Makes 4 dozen rolls or 4 fancy breads.

    1 cup whole milk
    8 cups sifted all purpose flour
    1 and 1/4 cups cold water
    2 packages dry yeast or 2 cakes fresh yeast
    2 teaspoons salt
    1/2 cup sugar
    4 tablespoons soft shortening (butter, lard, or vegetable shortening) {NEVER MARGARINE}
    2 eggs, well beaten (use large eggs)

    Scald the milk.
    Sift flour, then measure flour into large mixing bowl.
    Make a well in the centre.
    Add cold water to scalded milk.
    Measure 1/4 cup cup combined liquids and test for lukewarm temperature
    When lukewarm add yeast.
    Mix until blended.
    If dry yeast is used add 2 teaspoons sugar and let stand 15 to 20 minutes.

    To liquid in saucepan add salt, sugar, shortening and eggs.
    Add dissolved yeast and mix well using a big spoon.
    Pour liquids into flour.
    Stir until liquids disappear. (About 1/2 minute)
    Remove spoon
    With one hand, mix dough in bowl, using swinging rotary motion.
    Gradually form dough into a smooth ball, then knead in bowl for 2 minutes.
    Brush top with melted butter or shortening.
    Cover and allow to rise at room temperature (75 to 85 degrees) for 2 hours.
    Do not set on radiator or hot place.
    Keep away from draughts.
    When dough has risen until in bulk, punch down in bowl until it is no longer puffy.
    Remove to table top for shaping into rolls or fancy breads.
    After shaping, let the rolls rise again until double in bulk.
    Bake rolls at 375 degrees for 20 minutes.


    Re: Granulated Yeast:

    One level talbespoon = 1 envelope or package (2 and 1/4 teaspoons).
    Thouroughly disolve 1 teaspoon of sugar in 1/2 cup of the lukewarm water or milk called for in the recipe, then add one level tablespoon of yeast.
    Let stand 10 minutes till bubbly.
    Then stir well.
    Use as directed in recipe,


    Cinnamon Buns:

    1 recipe basic sweet dough (large recipe)
    6 Tablespoons melted butter or shortening (remember NEVER MARGARINE)
    1 and 1/2 cups packed brown sugar (light or dark it doesn’t matter, but dark is usually used)
    1 tablespoon cinnamon
    1 cup raisins (any type)

    When dough is light (doubled in bulk) punch down and divide into two equal portions.
    Roll out into oblong pieces 1/4 inch thick
    Brush with soft butter or melted shortening.
    Sprinkle with brown sugar, cinnamon and raisins.
    Roll up length wise into into a tight roll and cut in one inch slices.
    Place cut side up about 1 inch apart on greased large shallow baking pan.
    Cover and let rise in warm place until light, about 1 hour. Bake in hot oven at 425 degrees for about 20 minutes.
    If desired ice tops, while still warm, with plain icing.

  3. vwdualnomand

    vwdualnomand said, over 3 years ago

    cinnabons are so good. fresh, out of the oven, good. they just melt.

  4. Varnes

    Varnes said, over 3 years ago

    Wait, Wait, Don’t Tell Me is on at 11 around here….That gets me up before 11, even on Saturday…well, most of the time anyway….

  5. prrdh

    prrdh said, over 3 years ago


    With a name like yours, I would expect a recipe for baklava or galaktoboureko.

  6. Ned Snipes

    Ned Snipes said, over 3 years ago


    Thanks for the recipes.

  7. annieb1012

    annieb1012 said, over 3 years ago

    @Alexikakos YUM!!! I haven’t made cinnamon rolls in years, the problem being that I can’t seem to leave them alone. (Meaning nobody else will get any, LOL!) I’m curious about the ban on margarine; is it because margarine behaves differently from the other fats?

  8. Alexikakos

    Alexikakos said, over 3 years ago


    No, its taste is so different from butter or lard that the flavour of the buns, or any baking, is affected; affected for the worse, in my opinion.
    Here’s a bit of interesting reading about margarine from Wikipedia: (the relevant bit is in the “History” section)
    I find the “suitable” bit enlightening about the attitudes of the time.

  9. annieb1012

    annieb1012 said, over 3 years ago

    @alexikakos “suitable for the armed forces and the lower classes”! Goodness. Well, I’m sticking with butter because it’s what I like, both for its flavor and for its performance.


    “Sticky buns,” of course, are a whole different thing, with their goopy brown-sugar-and-pecan topping, and often with little or no cinnamon involved. I grew up with those, as my parents loved them, but became a convert to cinnamon buns as soon as I discovered them. As I said before, Yum!!!

  10. annamargaret1866

    annamargaret1866 said, over 3 years ago

    I made poteca last weekend. First time ever. Boy, what we were missing!

    Anybody want the recipe?

  11. pinkx

    pinkx said, over 3 years ago

    we got people that need to join a cooking forum and another needs to join a health forum and another a science forum.
    at any rate:
    that youngster is going to be a goo getter in life.

  12. annieb1012

    annieb1012 said, over 3 years ago

    @pinkx “that youngster is going to be a goo getter in life.”

    She will if she eats sticky buns! (or he….)

  13. rekam

    rekam GoComics PRO Member said, over 3 years ago


    Margarine has trans-fatty acids and those can be heart attack welcomers.

  14. comicsssfan

    comicsssfan said, over 3 years ago

    This looks like an area that’s a mile south of downtown Kalamazoo and a mile east of Western Michigan University. There was a market that sold fancy French breads, cheeses and wines and their grocery bags probably looked like that. The stately houses there have sidewalks and stone walls holding back sloping yards.

  15. ThreesAParty

    ThreesAParty said, over 3 years ago

    My idea of making sticky buns or cinnamon buns is to buy them at the store and reheat OR pop open the can & bake them in the oven. Making some things from scratch isn’t worth the time or effort for only a few moments of eating.

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