Caramels and Apples for October's National Apple Month!

In the United States, October has been designated National Apple Month.  Just in case that is not good enough, October 21^st is National Apple Day.  Over the many years of writing this food column, I have shared many a recipe revolving around apples.  Pies, cakes, donuts, cider, even as an addition to a main meal dish.  I was wondering how I missed out writing about caramel apples, then figured out that I sort of had already.  San Juan Record, October 9, 2018 column was on Caramel Apple Cake.  ….and so, the trek into caramels and apples now begins.

Turning apples into a candy seems kind of redundant.  Apples are basically Mother Nature’s natural candy; crunchy, sweet, and satisfying.  A good bite fills the mouth and as one chews, the juices get the taste buds tap dancing. Of course, there are so many varieties of apples available, some not so sweet, but perfect for making treats, like Granny Smiths.  There is something about its tartness, mixed with spices and sweeteners, that make the final products irresistible.

Take, for example, Newark, New Jersey candy-maker William W. Kolb.  In 1908, he wanted to make something eye catching for his store’s display window.  How to show off all those chocolatey Christmas candies, how to make them catch a customer’s eyes?  One popular hard candy was red cinnamon; it certainly spiced up the tongue and mouth, but was not very sweet.

Now hold on, cinnamon goes in apple pie, apples are popular during the holidays of Halloween, Thanksgiving and Christmas; what if?  Yes, he did it.  He made a mixture of those red cinnamon hard candies, melted down with sugar, inserted sticks into the center of apples, and dipped them into the mixture.  They rested on wax paper until cooled, adorned with silver ribbon, and nestled amongst piles of chocolates.  Here was this bright red, candied apple, drawing eyes to it, and the chocolates keeping it company; of course, sales went up!

Traveling forward in time to 1950, Kraft Foods employee, Dan Walker, experimented with leftover caramels which did not sell during Halloween.  There had to be a way to use them, to create a new, and profitable, product for the company.  Taking a cue from candied apples, he melted the caramels, dipped the apples, and the recipe for caramel apples was born.  The recipe was printed onto new packages of caramels, and for Thanksgiving and Christmas, became the newest treats for adults and children alike.

As time went on, enhancing candied and caramel apples took on a whole new world of experimentation.  After dipping the apples, they were rolled in a variety of different candies or chopped nuts; or drizzled with chocolate, vanilla or peanut butter sauces.  Only the imagination was the limit.  Rocky Mountain Chocolate Factory (Cortez or Durango, CO, or Farmington, NM) have a large variety; and make sure to have a napkin at the ready for the drool coming out of your mouth.  Our favorite is tiger butter, a mixture of creamy peanut butter, white and semi-sweet chocolates, and caramel encasing a large and juicy Granny Smith apple.

 

However, not everyone can bite into a caramel apple, so does that mean they will never get to taste one?  The only person, who can limit imagination, is yourself.  As I mentioned, in the first paragraph, I made a cake to simulate the caramel apple experience.  Recently, I experimented with my cinnamon roll and apple pie recipes, and you guessed it, simulated the caramel apple experience.  Wow, sounds like a ride at Disneyland; The Caramel Apple Experience!

 

For the cinnamon rolls, instead of coating the dough with melted butter, I brushed on caramel sauce, then sprinkled cinnamon and chopped up bits of apple.  This was going to be super sweet, so the dough was cut into a baker’s dozen (13 for those not in the know), so a smaller roll would be baked.  Serve one of these, with a scoop of vanilla ice cream on the side, prepare to go to dessert heaven.

 

 

 

 

For the apple pie, instead of having the sliced apples sit in sugar, or brown sugar, to release some of their juices, I poured a half cup of caramel sauce over them. After brushing the top crust with egg wash, brown sugar was sprinkled over to create a shiny caramelized topping.  Once the pie was cooled though, a quarter cup of more caramel sauce was drizzled over the crust.  How good was it?  Roy asked me to please hide the pie, as he could not stop eating it, and did not want to go into a diabetic coma.   

 

So, there you have it, the wonderful world of caramels and apples.  What, you do not have a recipe for homemade cinnamon rolls or apple pie?  Shocking!  Do not fret, my recipes are available on my food blog, or you can do a search of my articles at the San Juan Record website.

Enjoy National Apple Month!

Mary Cokenour

 

A Sweeter New Year

Happy New Year Everyone!  It is 2020 and jokes about our vision are bandied about.  At the time I am writing this article, it is still 2019.  Unease has not only hit our vast corner of Utah, but the entire United States is facing chaos.  Impeachment looms on the horizon, maybe, for our current President, Donald Trump.  Politicians in Washington, DC, are against term limits, so it seems the ones making a mockery of our rights; well we are kind of stuck with them for now.  In our county, taxes are going up, economic development is being kept at bay, and everyone notices the underlying racial tension.

Took one of those silly Facebook tests, one on focus for 2020.  The three words that I noticed immediately were: Happiness, Energy and Powerful.  Wow…wow!  At a time when happiness is a minor commodity, grabbing, and holding, onto it makes perfect sense.  Energy, depression saps energy, and who is not depressed over our current state of affairs!?!  Again, grab, and hold, onto your inner energy; make yourself shine with it!  Powerful, how can anyone feel empowered when every Tom, Dick and Harry seems to want to own, and run, your life!?  Stand up straight and tall, and say, “No way!  I refuse to give my power to anyone.  I refuse to have anyone dominate me with their power.”  Seems easier to say than do, but not if you believe in yourself, and you surround yourself with others of a positive attitude.  Personal empowerment can be achieved by acknowledging a fear, then conquering it.  Fear, indeed, is the mind killer.  Once again, Happy New Year Everyone!

To start off the New Year, I will entertain you with a recipe that I have, myself, feared.  Cinnamon rolls are an exquisite example of comfort food.  The yeast smell from the dough assails the nostrils.  Cold winter nights outside, but cuddly warm inside wrapped in flannel blankets while a fire snap, crackles and pops in the fireplace.  Kneading the dough moves the arm and hand muscles, yet soothes them at the same time.  The soothing is due to a satisfaction of accomplishment; the yeast lived, proofed, and rose the dough.  Rolling it out, brushing sweetened, melted butter and then a savory scented layer of brown sugar and cinnamon.  Roll out the barrels…oops, Octoberfest just popped into my mind.  Rolling the dough, cutting slices that are place into buttered pans, a little more rising and then the baking begins.  Within minutes, the scent of yeasty, sweet bread is mixing with the sweet brown sugar and savory cinnamon.  The scent wafts throughout the entire home, even the noses of the pets are twitching, and they sigh in their sleep.

Picture it, the Happiness of warm memories.  The Energy which accomplishment brings overall to mind and body.  The Powerful knowledge that a fear has been conquered.  Yes, I did fear making cinnamon rolls from scratch.  I thought it would be frustrating and difficult, and I feared the failure.  Now I know better, and am so much happier for it.

I do not know what this New Year, of 2020 Vision, will bring to myself, friends, and family, to anyone really.  While I would love to see a coming together of all, for the good of all, well, human nature is unpredictable.  Personally, I believe that letting a small handful of individuals, make all the major decisions for a community, is not a working concept any longer.  It is time that all groups concerned, put on their big boy/big girl panties, and begin doing what is best for the majority.  Perhaps others will finally understand this message too, and greater, more positive changes, will develop.

Until then, make some cinnamon rolls and share them; sit down together and have calm conversations.  It is amazing, how something so small, can bring people together.

Cinnamon Rolls

Ingredients:

Dough:

2 packages active dry yeast

1 cup warm water (105-115F)

2/3 cup sugar plus 1 tsp

1 cup warm milk

2/3 cup butter, softened

2 tsp salt

2 eggs, slightly beaten

7 cups flour

Filling:

1 cup melted butter, divided in half

2 cups brown sugar, divided in half

3 ½ Tbsp. cinnamon

Glaze:

2/3 cup melted butter

4 cups powdered sugar

2 tsp vanilla

6 Tbsp. hot water

Cream Cheese Frosting:

2 packages (8 oz.) cream cheese, softened

1 cup butter, softened

3 tsp vanilla

6 cups confectioner's sugar

2 Tbsp. warm milk

Preparation:

For the Dough:

In a small bowl, mix together yeast, warm water and one teaspoon sugar; set aside. Yeast will be ready when bubbles begin forming.

In a large bowl, beat together thoroughly 2/3 cup sugar, milk, butter, salt and eggs; mix yeast mixture. Add 4 cups of flour, beat until smooth; add in remaining flour one cup at a time, until dough is slightly stiff, but still sticky. Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover with a clean linen towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 minutes; roll out on floured board into a 15x20" rectangle.

For the Filling:

Spread dough with 1/2 cup melted butter. Mix together 1-1/2 cups brown sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll style, pinching edge together to seal. Cut into 16-18 slices.

Brush bottom and sides of a 13x9 inch baking pan and a 9 inch square or round pan (6 slices per pan) with remaining melted butter; sprinkle with remaining brown sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 1 hour.

Preheat oven to 350F; 25-30 minutes, or until rolls are golden brown. Allow rolls to cool slightly before glazing or frosting.

For the Glaze:

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water one tablespoon at a time until glaze reaches desired thickness.  Add more water if necessary.

For the Frosting:

In a large bowl, beat together all ingredients on medium speed until smooth and creamy.

Makes 16-18 rolls.

Mary Cokenour 

Lickity Split Bakes Up Fine Character.

Lickity Split Bakery

 

87 South Main Street (Hwy. 191)

Blanding, Utah, 84511

Phone: (435) 459-9455

Hours of Operation:  Monday thru Friday, 8am to 1pm; Seasonal

 

 

 

 

Nowadays, the American economy is full of unemployment; federal and state funds being consumed by teenagers living on welfare due to unplanned pregnancies; an American school system that does not provide skills for adulthood.  Small towns can no longer expect their children to live on the laurels of their ancestors; this does not bring food to the family table, nor put savings in the bank to reach financial goals.  In fact, small towns will eventually shrink smaller and become ghost towns; adult age young people are leaving for the big cities where the jobs, and money, are.

How about a concept that is not novel, but might save the future of a small town?  A business that employs youths between the ages of 10 to 18; teaches them business and life skills; manners and customer relations; teaches them skills that provides a platform to grow in life???  Yes, such a business does exist, right here in Blanding, Utah; established in 2004 by Elaine Borgen, a volunteer with AmeriCorps Vista.  Currently, she resides in Henderson, Nevada where she runs an Artisan Bakery for homeless women; teaching them skills to go forth in life with goals.  At first the shop was known as “Lickity Split Chocolates”, homemade chocolates that were so delicious and scrumptious; however, it became too well known and successful.  Orders for locals, and for shipping to other areas, simply became too much to handle.  The youth worked primarily just to fill orders; education was becoming second best.

Back to the drawing board, and “Lickity Split Bakery” was born in 2008; baked in the shop cakes, cookies and pies; breakfast fare such as quiche and crepes; lunch specials all locals love, Navajo Tacos.  2016 and the bakery is going strong, and I was able to stop in one Wednesday to speak with Chef Leon Sampson; one of the instructors and mentors of the children.  This gentleman beams with pride as he talks about “the little bakers”; while mainly Navajo, any child between the age of 10 to 18, who resides in San Juan County, is welcomed to come to the shop to learn and work.  He shows off the goods they have created and explains, “Lickity Split Bakery provides a community service for young people; they become skilled in business/work ethics, nutrition in food, life in general.  After high school graduation, they now know where their next step in life leads; whether to college or business directly, they can make a choice on their own.”

 

  
 

 
 

Leon’s own son, Trevor Sampson, is currently a CEO of Lickity Split Bakery…he’s only 16 years old!  Elysia is one of the Navajo young ladies who has worked at the Bakery for five years now; she is not only adept at baked goods, but runs the front counter with ease.  Her favorite part of the entire experience, well the baking of course!

 

 

Two items tried out that morning were the, and this was literally a mouthful, “Pumpkin Almond Cinnamon Roll with Orange Scented Cream Cheese Frosting”; try saying that three times fast.  As with any cinnamon roll, the outside layer had a crispness, but the inside layers were pillowy soft and moist; the frosting silky smooth with the correct hint of orange to tease the senses.  Then there was the Biscuit Crusted Bacon Cheddar Quiche; rich, eggy goodness full of onions, bacon and cheddar that slapped the taste buds up one side and down the other.   It was difficult, oh so difficult, not to buy and try the Blueberry Scone (I swear it was about 5” x 7” large); colorful Ice Box Cookies; or chocolate drizzled Chocolate Almond Cookies.

Pumpkin Almond Cinnamon Roll with Orange Scented Cream Cheese Frosting

Inside the Cinnamon Roll



Bacon Cheddar Quiche with Biscuit Crust

Blueberry Scones

Chocolate Almond Cookies



Icebox Cookies

 



New Ice Cream Shoppe

Currently, Lickity Split Bakery is open Monday thru Friday, 8am to 1pm; it is also only open seasonally, due to the fact the children must attend their regular schools during the year.  On July 4, 2016, a second shop was opened on Main Street, next to the San Juan Theatre, which will serve ice cream, cookies and crepes.

 

 

Imagine though, if a work study program could be established; where these wonderful, bright, imaginative 10 to 18 year olds could gain school credit for the skills learned at the bakery.  Imagine if such a program could happen in all the small towns, not just within San Juan County, but throughout the United States.  No, not a novel concept; perhaps a scary one to those who hold on tightly to the laurels of their ancestors; but then again, this is the 21^st century and the universe is infinite.

Mary Cokenour

 

 

 

Election Day! Which Candidate are you Voting For? Frosted or Glazed!

Today, in the United States, it is Election Day; a day when we cast our vote to see which politicians will run our country. We hope they will run it wisely and in the best interest of the American people, not for their own egos or gain.

As Americans, it is our RIGHT to vote, to give our opinions freely. If one does not vote out of laziness or non caring, that person gives up any right they have to complain about the politicians. In other words, if one wants to be heard, then do it especially when it counts the most, at Election time.

So, in the spirit of the American freedom of voting, I ask you now which do you cast your vote for, Frosted or Glazed?

Cinnamon Rolls

Ingredients:

Dough:

2 packages active dry yeast
1 cup warm water (105-115F)
2/3 cup sugar plus 1 tsp
1 cup warm milk
2/3 cup butter, softened
2 tsp salt
2 eggs, slightly beaten
7 cups flour

Filling:

1 cup melted butter, divided in half
2 cups brown sugar, divided in half
3 ½ Tbsp cinnamon

Glaze:

2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water

Cream Cheese Frosting:

2 packages (8 oz) cream cheese, softened
1 cup butter, softened
3 tsp vanilla
6 cups confectioner's sugar
2 Tbsp warm milk
 
Preparation:

For the Dough:

In a small bowl, mix together yeast, warm water and one teaspoon sugar; set aside. Yeast will be ready when bubbles begin forming.

In a large bowl, beat together thoroughly 2/3 cup sugar, milk, butter, salt and eggs; mix yeast mixture. Add 4 cups of flour, beat until smooth; add in remaining flour one cup at a time, until dough is slightly stiff, but still sticky. Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover with a clean linen towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 minutes; roll out on floured board into a 15x20" rectangle.

For the Filling:

Spread dough with 1/2 cup melted butter. Mix together 1-1/2 cups brown sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll style, pinching edge together to seal. Cut into 16 slices. Brush bottom and sides of a 13x9 inch baking pan and a 9 inch square pan with remaining melted butter; sprinkle with remaining brown sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 1 hour.

Preheat oven to 350F; 25-30 minutes, or until rolls are golden brown. Allow rolls to cool slightly before glazing or frosting.

For the Glaze:

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water one tablespoon at a time until glaze reaches desired thickness.  Add more water if necessary.

For the Frosting:

In a large bowl, beat together all ingredients on medium speed until smooth and creamy.

Makes 16 rolls.

Mary Cokenour