MEALS WITH MARGE

Our first visit to the Killsnake Wildlife Area in early March was somewhat disappointing, as the earth was still covered with snow and ice. Last weekend we made a return visit and, this time, were not disappointed. This wildlife refuge is worth the drive.

The area is located only about 10 miles from our house and I didn’t know it existed until this year. For those of you who don’t recall the account of our trip there in my March 2 column, it is located about six miles east of Chilton on Lemke Road, off Hwy. 151. The road going through the refuge was surrounded by water (the road is designed to be that way). On this day, we were fortunate enough to see cranes, geese and swans enjoying the water. Don’t forget your camera and binoculars!

After requesting recipes for cinnamon rolls from our readers, one of my faithful contributors, Conrad Bilgrien of Plymouth brought several recipes into the Review last week. After I received a reader’s request for cinnamon roll recipes, I discovered that there weren’t a lot of recipes for them in cookbooks. Conrad is a great collector and organizer of recipes, so I wasn’t surprised that he located some for us. Thank you again, Conrad!
Cinnamon Rolls
yields 12 cinnamon rolls
Ingredients:
Rolls:
1 cup water
2 tablespoons butter or margarine
1 egg, beaten
1 package (2-1/4 tsp.) dry yeast
1/4 pound (1 stick) butter or margarine, melted
3-to-3-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
Filling
3/4 cup sugar
1/4 cup cinnamon
Icing
2 cups powdered sugar
1/4 cup milk or water

Directions: Combine water and 2 tablespoons butter in saucepan; heat just until melted.

Meanwhile combine all dry ingredients, including yeast. Make a well in center of dry ingredients; pour in warm water mixture and egg. Mix with wooden spoon until dough comes together into a shaggy mass. Turn dough out onto lightly floured surface. Knead until dough comes together and is smooth; dough will be soft. With a rolling pin, roll out dough into a rectangle approximately 24 inches in width and 12 inches in length. Brush dough with melted butter or margarine using a pastry brush, leaving a 1-inch margin on bottom of dough (edge closest to you.) Mix together filling ingredients and sprinkle over buttered dough. Start rolling dough from top to bottom (towards you), similar to rolling up a piece of paper. You want the dough to be rolled tightly or it won’t make a tight cinnamon roll.

When you get to the bottom of the dough (the portion not buttered), butter now and seal dough. Using a serrated knife, cut roll into 12 equal parts. Place cinnamon rolls in buttered rectangular baking pan. Bake in preheated 350-degree oven approximately 20-30 minutes or until golden brown.

Combine icing ingredients with wire whisk until smooth. Icing should ribbon off whisk, if it doesn’t, adjust with additional liquid or sugar. Cool cinnamon rolls slightly and drizzle icing over top. Serve immediately.

• • • The following recipe Conrad said he got out of an Amish cookbook. It must be good!

• • •
Cinnamon Pinwheel Biscuits
yields 16 biscuits

Ingredients:
2 cups sifted all-purpose flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/3 cup (2/3 stick) butter or margarine
1-1/2 teaspoons ground cinnamon
1/2 cup sugar
Melted butter or margarine

Directions: Sift the first three ingredients together. Cut in shortening. Add milk and stir to form a soft dough. Turn onto a lightly floured board. Knead lightly for about 20 seconds. Roll dough into a 16x6-inch rectangle.

Combine butter or margarine, cinnamon, and sugar, then spread over dough. Roll up in jelly-roll fashion and cut into 1-inch slices. Place in greased muffin tins. Brush tops with melted butter or margarine. Bake in preheated hot oven 400 degrees 15-20 minutes.

• • •

Conrad also shared some great cooking tips with me. I’m going to keep this list in the front of my personal cookbook.

• • •

For Flavoring:

• Add 1/2-pound browned beef stew meat per 2-1/2 to 3 quarts chicken soup.

• Add 1-to-2 teaspoons powdered horseradish or 2-to-3 tablespoons prepared horseradish to your meat loaf in addition to seasonings.

• In any punch, cut 1/4 inch round slices of 1/2 cucumber (or more). Cucumbers have a very overbearing flavor.

• Before baking a whole or half ham, pour over it 1/3 or more of a 12-ounce can of regular 7-up and 1 teaspoon or more ground cloves. Or stick 10-20 whole cloves into ham.

• • • Your recipes are always welcome. Send them to The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays or Thursdays at (920) 893-6411, ext. 32.