Friday, January 29, 2016

Improving My Cooking Skills

Aunt Erva's Way ... and Moiya's Way
There are 2 ways to make cinnamon buns: Aunt Erva’s way and Virginia Johnson’s way.

The latter has an edge on timing.

Make a sponge, then put in more flour, roll and put in pans and I can whip that up, have it cooked and on the table in less than two hours. I made those for Alex’s friends. They were appropriately grateful.

But the next day Alex asked me if I knew how to make cinnamon buns Aunt Moiya’s way, where every strip is covered on every side with a cinnamon-sugar glaze.

Aunt Moiya’s way? I am still laughing. Moiya would be the first one to say that she rarely makes them, and Wyona makes them even less. Hard to believe that Moiya got all of the glory in this case.

And yes, the quick ones are good, but the jury has spoken about the ultimate in cinnamon buns – at least from Alex.  Always make them Aunt Moiya's way.



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  2. Hot cinnamon buns sear you tongue but compel you to keep eating. Those memories cannot be forgotten easily.I have them myself. Many of them. Out on the porch at the noisy cabin. At my apartment in Florida. On Calgary in the pre-reno kitchen. In the cultural hall in Bow Valley. All images have one common source of that warm full belly with a lingering after taste of sugar and spicw. An image of my mom flipping over the pan and me watching the strands of thick syrup stretch between the buns on thw counter and the pan heading heavenward.

  3. I know I associate these buns with my Aunt Erva, for it is she who taught my mother how to make them. After my mother died, my sister, Bonnie ER retaught me the skills. Then my memories shift to teaching people how to make them -- and getting people's help as well. I got so that I wouldn't make them unless there was someone along side me to hurry the process up -- one person to cut and dip in the butter and the other person to roll the dough in the brown sugar and cinnamon and put them in the pans.

    I can remember teaching people how to do this in my kitchen, in their kitchens, in the church kitchen -- even at work I ran a noon hour seminar on how to do this.

    One of the women at work did them at home with her daughteer. Leslie Barnes's little girl used to like to take the sugar that was left over and rub it up and down her arms. How that made me laugh. She must have needed a bath when it was over. All I had to do was make sure that the sugar was wiped off of the counters and swept and them mopped off of the floor.

    A lot of fun for just a little bit of sugar, flour, yeast, butter and cinnamon.

    The hardest part of all of this is remembering how to spell cinnamon / cinammon. Is it 2 "n's" or 2 "m's".

  4. Arta, we still refer to them as 'Arta's cinnamon buns'. We all had our job when making them - I would cut a length of dough, give it a stretch and hand it off to Katie who would dip it in butter before handing it to her dad whose job was to dip it in the cinnamon and sugar mixture, tie it in a knot and put it in the pan. It was the left over butter that she would rub on her little arms - must be why she has such nice skin as a young woman. I still make cinnamon buns but do so without my little helpers. Such sweet memories!

  5. And I too ma laughing along with Arta
    Yes, Alex...Arta is right!
    I don't make them very often.
    You must have been really hungry when you had some of mine!!!!!!!!
    I call them Arta's Cinnamon Buns and they turn out different every time I make them.
    not enough cinnamon
    too much cinnamon
    too doughy
    more gooey
    not enough goo