APPLE CINNAMON ROLLS

APPLE CINNAMON ROLLS - a recipe for kids

Johnny Who? The only Johnny we are well acquainted with in my home these days is a Gentleman that goes by the name of Walker; Johnnie Walker that is, and preferably the Black Label of sorts. That is until . . . my daughter brought home her kindergarten project referencing a Johnny Appleseed. I had long since forgotten the tales of this enchanting legend. It is said that he pioneered his way west, resourcefully acquiring the unwanted apple seeds from cider houses and planting nurseries along his many travels.

Johnny Appleseed was an American folkloric hero in the truest sense. It is said his love blossomed beyond the fruit and reached down to the very roots of humanity. While he could have been a notorious entrepreneur, he chose rather to live a simple life, providing the bounties of nature to even those without means of payment. He wore rags, often bartering his better clothing, and even shoes, with ones that he suspected were in deeper need than himself.

I was pleased to hear that the exceptional efforts of this extraordinary man are still being taught. In honor of Johnny, we baked these very tasty, commemorative Apple Cinnamon Rolls and presented them to my daughter's kindergarten class on their "Apple Day" celebration.

INGREDIENTS:
4 cups All Purpose Flour
2 tbs Granulated Sugar
1 tbs Honey
1 pkg. Dry Active Yeast
2 tbs. Butter
3/4 cup Unsweetened Apple Sauce
1/2 tsp. Salt
1 Egg
1/2 cup Milk

FILLING:
2 cups Peeled & Diced Granny Smith Apples
3 tbs. Butter
3 tbs. Granulated Sugar
2 tbs. Maple Syrup
1/2 tsp. Vanilla
1 tbs. Cinnamon
1/8 cup Quick Oats

Our young chef begins the dish by adding 1-1/2 cups All Purpose Flour to a large mixing bowl and sprinkling in the Yeast. To a small (cold) sauce pan, she adds the Unsweetened Apple Sauce, Milk, 2 tbs. Butter, 2 tbs. Granulated Sugar and Salt. The pan is stirred and warmed over medium heat until the butter is almost melted (about 120º F). This mixture is then added to the Flour & Yeast along with 1 Beaten Egg.

Using an electric mixer, our chef beats the ingredients on low speed for 30 seconds. After scraping down the edges of the bowl, she beats the mixture on high speed for about 3 minutes. An additional 2-1/4 cups Flour are spooned into the mixture and stirred with a wooden spoon.

The dough is then turned out onto a lightly floured work surface where it is kneaded by hand for approximately 3-5 minutes. The remaining 1/4 flour is added as needed to keep the dough from sticking. The end result should be a moderately soft dough that is smooth and elastic.

Our chef shapes the dough into a ball and places it in a large lightly greased bowl. The bowl is covered and set to rest in a warm area while the dough doubles in volume (about 1 hour). Punch down the dough and turn it out onto a lightly floured surface. Cover the dough once again and allow it to rest while the filling is prepared.

Our chef begins the filling by peeling and dicing 2 cups of Granny Smith Apples. The 3 tbs. of Butter is melted in a sauce pan over medium heat and the Apples, 3 tbs. Granulated Sugar, 2 tbs. Maple Syrup, 1/2 tsp. Vanilla and 1 tbs. Cinnamon are added. This is stirred and cooked over medium-low heat until the apples are soft. The 1/8 cup Quick Oats are added and the mixture is taken off the heat to cool.

Position a rack in the center of an oven and preheat to 375º F

Our chef divides the dough into 2 halves and forms a 12" rectangle out of each section. She spreads the apple filling evenly over both rectangles and rolls them up, sealing the edge with a gentle pinch closed. The roll is sliced into 12 pieces. Our chef places each piece, cut side down, into lightly buttered individual cups of a muffin tin. The tins are covered and placed in a warm area while the rolls double in size (about 30 minutes).

The rolls are baked in a 375º F oven for 20-25 minutes, until golden brown.

I do hope this recipe inspires you not only indulge in the sweetness of the apple, but to return the favor to Mother Nature by opening a small hole in the soil and returning the seed to whence it comes. As always, if you have a recipe or cooking project that was a winner with your child, please email it to me at: info@chefsemporium.net, and we hope to see you again soon at The Chef's Emporium.

KIDS MEATLOAF RECIPE

MEATLOAF - a moist, meaty recipe for kids.

"Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf." For movie buffs, that meatloaf quote is courtesy of Randy, the little brother in "A Christmas Story". The quote is followed by, some of the all time funniest attempts by 2 quintessential mid-century parents to "encourage" their child to eat. I do hope your kids will open up for at least one bite of this moist, meaty meatloaf. I assure you, they will love it!

Personally, I am not a fan of the sweet, acidic Ketchup glaze atop the traditional meatloaf. I think it may also be offensive to younger palates that have not yet acquired our liking for the sweet/sour combination. My meatloaf recipe does have a few surprise ingredients, but overall, I have tried to limit the amount of interfering or overpowering flavors.

My goal with this Meatloaf recipe was to accent the natural flavor of the lean, organic, grass-fed, humanly raised, environmentally sustainable ground beef that I am lucky enough to have access to though my local Whole Foods Market. Yeah, it's healthier and "Green" but most importantly it's downright TASTY! The supplier is White Oak Pastures, a family owned southern farm that is doing an absolutely superior job of conscientiously raising cattle.

My 3 year old boy assisted me with this recipe today. Like his Papa, he is a Meat & Potatoes Man in training. As always, I find that he much more apt to try (at least one bite) of what's on his plate if he feels a part of the cooking process.

INGREDIENTS:
2 lbs. Lean Ground Beef
1/2 Onion, finely diced
2 Celery Stalks, finely diced
1 Tablespoon Olive Oil
1 Large Egg
1/2 Cup Hummus
2 Rye Wasa Crackers (finely "crumbled")
2 Cloves Garlic (Minced)
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/4 Teaspoon Salt
Pepper to Taste

Position a rack in the center of an oven and preheat to 350º F

My young chef begins the preparations by placing 2 Wasa Crackers in a Ziplock bag. Using a wooden rolling pin, he then "crumbles" the crackers into a fine grind. Meanwhile, I dice the onion and celery and saute them in the olive oil over medium heat until transparent (about 8 minutes). Then set aside to cool.

I then give my young chef a large mixing bowl and allow him to add his ground crackers and the spice ingredients ( 1/2 tsp Cumin, 1/2 tsp Coriander, 1/4 tsp Salt). Using a pepper mill, my chef adds some fresh ground black peppercorns to the bowl. With a wooden spoon, he stirs the Hummus and Worcestershire Sauce into the mixture.

The Garlic Press is a favorite kitchen utensil of my 3 year-old boy, an apparatus with which to exert his strength. He triumphantly minces 2 garlic cloves into the bowl.

Though my little chef would love to get his hands on the delicate shell of the egg and gingerly knock it against the edge of the counter, as he has seen me do countless time before, I know where the egg will end up. Instead, I place the egg in the palm of my hand and give him a spoon to "tap" and crack the egg with. In this manner, one large egg is added then stirred into the mixture.

I then add the cooled onions and celery along with the ground beef and mix by hand. I then transfer the mixture to a 2 1/2-lb. loaf pan and, again using my hands, shape the mixture into an oblong loaf.

Bake (350º F) until an instant-read thermometer inserted into the center of the meat loaf registers 165ºF, about 1 1/2 hours.

If you have any great kid's recipes, we'd love to hear you at info@chefsemporium.net. Thanks for joining us and we look forward to seeing you again soon at The Chef's Emporium !

I do love the nostalgia of this picture perfect Meatloaf dish. Though I don't know which is more politically incorrect these days, the Pipe in the Papa Duck's Mouth or the Golden Swimming Pool of Melted Butter in the Mash Potatoes! Well, at least the Meatloaf has entered the 21st century with ingredients I'm proud to feed to my family. Enjoy!