Ingredients
6 tbsp butter
1/2 cup sugar
2 tbsp sugar
2 cup flour
1 tsp salt
4 tsp baking powder
1 egg, beaten
1/2 cup water
2 tsp cinnamon
4 tbsp raisins
2 tbsp brown sugar *
Directions
Melt 4 Tbsp. butter. Cool. Sift 2 Tbsp. sugar with flour, salt and
baking powder. Add beaten egg and 2 Tbsp. of the melted butter to
water, and add slowly to dry ingredients to make soft dough. Knead
lightly. Roll out 1/4" thick on floured board; brush with remaining
melted butter. Mix 1/2 cup sugar and cinnamon; sprinkle with raisins
over dough. Roll as for jelly roll. Refrigerate 1 hour. * Cream 2
Tbsp. butter with 2 Tbsp. brown sugar. Spread this mixture on bottom
and sides of a 2 or 10" cast-iron baking pan (or skillet), and heat
just long enough for butter to melt. Cut dough into 1" pieces and
place with cut edges up on pan, about 1/2" apart. Lots of
cinnamon-sugar will fall out when you cut the buns. Sprinkle this on
top of the pieces in the pan. * As oven heats to 400 degrees, allow
dough to stand 15 minutes. * Bake 25 minutes. Remove from pan at
once, turning upside down to serve. Buns will expand to form a large
cake. There will be about a dozen buns. Pull apart to eat.
Servings: 1 servings
Philadelphia Cinnamon Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can track the history of meal recipes far back into ancient history, at least as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Moving our culinary historical trip onwards, we find some books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is served today, but instead recipes for the types of meals served to the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices such as basil and rosemary. The introduction of these new culinary ideas caused an eruption in manuscripts on food, the majority of which are kept safe in private libraries. Over the following few centuries, the powerful and rich strove to serve up the most extravagent banquests, and as a result chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing the recipes of their peers. When we get to the 1900s, cookbooks are greatly in demand as a result of increased literacy, leisure time and being a little richer. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Philadelphia Cinnamon Buns recipe.
