Objects are Closer than they Appear

     Life is a journey, and my cooking career could resemble at times a switch back mountain trail. A switch back trail is rough and unpredictable but the foundation is strong. My faith has carried me through the many hallways of culinary arts.

  

     The single most difficult thing to any new job is morphing yourself into the quilt of people that already exists in your new world. One thing I know is food, this is evident by my inability to turn my back on my longtime friend butter and cream. Hey, when you've ridden in a Cadillac it is hard to switch to a Prius. But those outnumber the Me's. Namely little ole' me.

     She said, "Can you make a gluten-free Cinnamon Bun"?,  and then another someone said, "Can you make a Vegan Gluten-free Cinnamon Bun"?,and when those two questions were digested, still another female someone said "Hey, I am a diabetic why can't I join this happy Lalala party"?. Wow, my hair is going grey at the temples and I need to get to my hairdresser, and I am keeping myself up late researching things that 5 years ago would seem blase.

     If it was not for my ultimate favorite food host Paula Deen, whom sadly found out that she was diabetic, I would still be riding the butter, cream, sugar party train. But I do have a soft heart, and I do adore Paula with diet restrictions and all. It was a Wild Toad's ride wasn't it?

     Anyone that meets me, knows that I enjoy a good challenge and perhaps God wanted in on the action. Moving to the Co-op, I have learned to think differently. I have never worked with tempeh and now I could perhaps sneak it in to my family's diet and only get a small riot. Tofu wow!!!, I am just grateful that I am able to make it somewhat palatable.

     It is nice to finally put my job on like a well worn slipper that you refuse to throw away. It took a while but we all know good things take time. During the transitional stage Sarah A and I perfected the Ultimate No-No-No Cinnamon Bun.

Putney Co-Op's No No No Cinnamon Buns

Apple Filling
3 large apples, peeled cored and diced
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons orange juice
3 tablespoons cornstarch
Dough
1 1/2 cups soymilk
1/2 cup Earth Balance margarine
1 tablespoon vanilla extract
5 1/2 cups Pamela's Amazing Gluten-free Bread Flour
2 tablespoons dry active yeast
1 teaspoon salt
1/2 cup granulated sugar
3 teaspoons Egg Replacer mixed with 4 tablespoons plus 1/2 cup warm water.
1 cup brown sugar
1/4 cup Earth Balance margarine
1 teaspoon ground cinnamon
Vegalene vegetable spray

In a medium bowl combine peeled cut apples with orange juice, sugar, spices and cornstarch and set aside. In a small saucepan combine soy milk, Earth Balance and vanilla and bring to a scald making sure the margarine is melted. In a standing mixer with a dough hook attachment combine 4 1/2 cups of Pamela's Amazing gluten-free bread flour with 1 teaspoon salt, 1/2 cup granulated sugar and two tablespoons dry active yeast. With mixer turned on low combine the flour mixture with the soy milk mixture. When well combined add the Egg replacer and water, and the final cup of gluten-free flour. Turn the dough out on a well gluten-free floured surface and knead for at least 5 minutes. Place in a greased bowl and allow to rise at least 90 minutes. Combine the brown sugar, Earth Balance and ground cinnamon until it resembles a paste. When the dough has risen, roll out on a well floured surface. Spread the dough with the brown sugar mixture and layer all the apples evenly. Roll up and discard the ends. Cut the log in half, cut each half in half and then in half again, so you have eight rolls. Layer evenly in a well greased nine inch cake pan and bake in a 350F oven until golden brown. Turn out and glaze with a mixture of powdered sugar and water.

You block your dream when you allow your fear to grow bigger than your faith.  ~Mary Manin Morrissey