Maple and Brown Sugar Cinnamon Rolls

In Maine, the fourth Sunday of March is typically Maple Sunday. So, we will be bringing the children to one of the many sugarhouses to see how maple syrup is made. My husband's favorite is when he tries the maple syrup over ice cream. I think this year we will be joining my sister since it happens to fall on her birthday!

Maple and Brown Sugar Cinnamon Rolls
Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

Filling
1/2 cup maple syrup
3 cups brown sugar
1 Tbsp cinnamon
1/4 tsp salt
1/4 cup all purpose flour
1 cup unsalted butter, melted

Icing
2 1/2 cups powdered sugar, sifted
1/4 cup maple syrup
1 tsp milk

Directions:
Rolls:

1. In a large pot, boil the potatoes in water until tender about 10 minutes.
2. Remove 3 cups of the potato water and set aside.
3. Drain the potatoes and mash. Place in a large bowl and set aside.
4. Allow the potato water to cool to 110 degrees F.
5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
6. Allow the yeast to sit for 5 minutes to proof.
7. Add the yeast to the large bowl with the potatoes.
8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
10. Add 4 cups of the bread flour and mix until incorporated. 
11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
13. Punch down the dough and recover. 
14. Place in the refrigerator overnight.

To make the filling:

1. In a medium bowl, gently combine the maple syrup, brown sugar, cinnamon, salt, and flour. Set aside. 
2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
3. Remove half of the dough from the bowl and place onto a floured surface.
4. Roll the dough into 1/4 inch thick rectangle.
5. Spread the melted butter over the dough.
6. Sprinkle the maple filling over the top of the dough.
7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
8. With a sharp serrated knife, cut the roll into 2 inch slices.
9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
10. Allow the rolls to rise for an hour in a warm place until puffy.
11. Preheat oven to 375 degrees F.
12. bake the rolls for 20 minutes or until light brown.
13. Remove the rolls from the oven. Set aside.

To make the icing:

1. In a small bowl, combine the powdered sugar, maple syrup, and milk. 
2. Spread the icing on top of the rolls while warm.
3. Serve immediately or once cooled. 

Recipe adapted from The Pastry Queen Cookbook.

One year ago.....................................I made PB Oreo Brownie Cupcakes.
Two years ago...................................I made Milk Chocolate Cookies. 

Did you already know....................
-In one season, a maple tree can produce 40 quarts of sap which will make only one quart of syrup. 
-The modern maple syrup producers use tubing that transports the sap to the sugarhouse.
-Here is a website of some of the sugarhouses participating in Maple Sunday.

Pancakes

Alright, Mother's Day is less than a week away. Can you tell I'm a little excited? There are only two days of the whole year that everyone in the household takes care of me. I do not take advantage of these two days. I do not act like a diva and say please provide me with a small bowl of green M&Ms only. I do not go crazy but it is nice to feel appreciated. Now if only it doesn't rain and then the picnic will be fun. 

 I will admit my husband is very sweet and makes me breakfast on Mother's Day. He makes the best french toast. Since I knew we will be having french toast next week, I decided to make some pancakes. I frequently look at The Pastry Queen cookbook. There are so many recipes I want to try that The Project Pastry Queen have posted before I joined. When I saw Mother's Day Pancakes, I had to try them. It does say Mother's Day. 

 This recipe made enough for 5 people with plenty of left over. I made little silver dollars and then froze them. When you want to make them, you just pop them in the toaster oven and toast them. My youngest daughter checks making them. Yes, she liked them that much.

Mother's Day Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 Tbsp vegetable oil

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and vanilla.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan.
8. When bubbles form on top of the pancake, flip the pancake over.
9. Cook the pancake until the bottom is golden brown.
10. Serve immediately with maple syrup or sugar.

Recipe adapted from The Pastry Queen.

Did you already know...
-It takes roughly 40 gallons of sap from the maple tree to make 1 gallon of maple syrup.
-It does no permanent damage to a maple tree and only 10 percent of the trees sap is collected per a year.
-The maple syrup tapping season tends to last only 8 to 10 weeks.
Now you know why it is so expensive.