Saturday Treats

Sometimes I feel I suffer the consequences of an early childhood spent in Russia. Even though it was Portland, Oregon-Russia, I suffered just the same when it came to food rationing. In a time and place of abundance it seemed everything was, "Stay out of that, that's for Sunday." Or the holiday, or company, or "don't eat too much of that it'll make you sick."  This is a home where my Mother would bake fresh bread almost every week. And cinnamon rolls and coffee cake, at least once a month. And donuts-- dark brown deep fried lumps of sweet dough slathered with maple frosting, or rings tossed in powdered sugar-- donuts maybe once every quarter like completing self-employment tax work. All that goodness accompanied by the oversight and (proper and well-intended) enforcement of a Cossack.  It's no wonder that, to this day, a cinnamon roll or doughnut is almost too much to resist.

Saturday was baking day and, after finishing all the chores both inside and out, you would usually find a table set with cinnamon rolls and fresh coffee for us and our Dad. God help us if it didn't happen because the house smelled good beyond description. Today, it's my turn.

Being older, fatter, and wiser than I was in 1965, I've invented a recipe that is essentially dairy free and very low fat. I know, I know: Where's the fun in that!? Nonetheless, these little babies look and smell the part and, as for flavor? Well, about 30 minutes after starting the project, let me just say this: Not bad. Not bad at all for a snowy Saturday morning with a hot cup of coffee.

Cinnamick Buns

1C Bisquick

1C flour

½ t baking powder

1T sugar

¾ C Soy milk

1t vanilla

mix all ingredients to make a dough

turn out on floured surface and kneed

roll out to about ¼ to ½ inch thickness

spread with melted fake butter (Earth Balance natural buttery spread [soy])

sprinkle with cinnamon, sugar—don’t be stingy with cinnamon—and raisins

roll and cut into 2-3” pieces

stand up on baking sheet and drizzle with more melted fake butter

bake @ 425 for 9-10 minutes

frost and eat

Frosting:

Blend 1C powdered sugar with about 1/3  to ½ C fake butter, add soymilk and ¼ t vanilla. Mix to desired consistency.