And Speaking of Which…

And Speaking of Which…

Are you having an Open House in the near future? Your REALTOR® might invite you to place a stick or two of cinnamon in a pot of water, and allow it to gently simmer on the stove top for a couple of hours prior to the Open House. Alternatively, you might feel inspired to do some baking.

There is nothing more welcoming than the smell of cinnamon or baking when one enters a home, particularly on a cold day.

Smell is one of our highest faculties, and has the ability to evoke wonderful memories.

We can associate the smell of baked goods or cinnamon with happy childhood days, when a parent or grandparent baked our favourite cookies or cakes. These are fond memories to associate with upon entering someone else’s home.

You might like to try this recipe for the Holiday Season, as well if you are selling your home soon and planning your Open House.

Try these delicious Freezer Cinnamon-Fruit Rolls from http://www.myrecipes.com/recipe/freezer-cinnamon-fruit-rolls

Recipe:

Ingredients for the Dough:

2 ¼ teaspoons dry yeast
¼ cup warm water (100 – 110 degrees)
½ cup fat-free milk
1/3 cup granulated sugar
¼ cup melted butter
1-teaspoon vanilla extract
½ teaspoon salt
1 lightly beaten egg
3 ¾ cups flour, divided
Cooking spray

Filling:

2/3 cup packed brown sugar
½ cup golden raisins
½ cup chopped dried apricots
½ cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons melted butter

Glaze:

1 cup powdered sugar
2 tablespoons fat-free milk

Preparation:

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Stir in ½ cup milk and next 5 ingredients (½ cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 3½ cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
6. Roll the dough into an 18 x 10-inch rectangle on a floured surface.
7. Brush 2 tablespoons melted butter over dough; sprinkle with 1½ cups filling, leaving a ½-inch border. Beginning with a long side, roll up jellyroll fashion, and pinch seam to seal (do not seal ends of roll).
8. Place a long piece of dental floss under dough ¾ inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls.
   Coat 2 (9-inch) square foil-baking pans with cooking spray. Sprinkle ½ cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1½ hours or until doubled in size.
9. Preheat oven to 350°.
10. Uncover rolls.
11. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
12. To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.
13. To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, place in pans, and let rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.
14. To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned. Try this recipe with alternative gluten-free options like spelt or chickpea flour; sweeteners with honey, rice or coconut syrup; milk with coconut or almond milk and fats – coconut oil or ghee.

Acknowledgements: Cooking Light