Easter - A time of transition

I hope you all had a blessed Easter. Our Easter was sad. My son's mother-in-law and long time friend was admitted to the hospital on Easter-eve and passed the following Tuesday. My life was enriched by having her as a part of my life for so many years. My heart hurts for her children, grandchildren, and the many friends she has left behind.

Easter is a time of transition, change, and re-birth. This grand lady, Gloria, loved Spring with all it's promise and new growth. Her favorite things were flowers. What a lovely time of year to go 'home'.

Nothing diminishes the pain caused by letting go of a loved one except time, and the closeness of family and friends. Comfort food is a necessity at a time like this. Comfort food means something different to everyone. My idea of comfort food is baking bread. I get comfort from handling the dough, and the aroma released by the yeast. My late father's idea of comfort food was home made cinnamon rolls. My favorite comfort food to eat is my Mom's bread pudding with orange sauce. My daughter's favorite comfort food is Tuna Casserole, the family recipe made with biscuits. I don't know if she considered them comfort food or not, but Gloria loved the muffins I used to bake for her whenever I baked muffins for my family; I would bake a pan of miniature muffins just for her. I think it is interesting that these foods are all bread or bread based. "Bread is the staff of life."

Applesauce Muffins

1 cup applesauce
1/2 cup oil
1 cup sugar
1 egg
1 5/8 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 to 2 tsps. cinnamon (optional)
1/2 cup raisins or nuts (optional)
Fine sugar and/or cinnamon (optional)

Mix applesauce with oil, sugar and egg. In another bowl mix dry ingredients thoroughly. Stir first mixture into dry mixture. Then stir in nuts and/or raisins. Prepare muffin tins with cooking spray or line with paper muffin cup liners (tip - if using paper muffin cup liners, spray with cooking spray - the muffins are easier to remove from the wrappers. Fill each cup about 2/3rds full. Sprinkle tops with fine sugar or a combination of fine sugar and cinnamon (optional). Bake at 400 degrees for about 20 minutes, or until muffins are brown. This recipe makes 18 muffins unless baked in miniature muffin tims and then it will yield about 36 muffins.

1 cup of other fruit pulp may be substituted for the applesauce.

My Father's Favorite Frosted Cinnamon Roll Recipe

2 pkgs. dry yeast
1/2 cup warm water (105 - 115 degrees F.)
2 cups lukewarm milk which has been scalded
1/3 cup sugar
3 tsps. baking powder
2 tsps. salt
1 egg
5 - 6 cups all purpose flour
4 tbsps. softened buter
1/2 cup sugar
1 tbsp. + 1 tsp. cinnamon

Dissolve yeast in water. Stir in milk, sugar, oil, baking powder salt eggs and 2/3 cup of flour. Stir until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn dough into evenly floured board, and knead until smooth and elastic (9-10 minutes). Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in bulk, about 1 1/2 hours. Grease 2 13x9x2-inch pans. Punch down dough, divide into halves. Roll each half into 12x10-inch rectangle. Spread each with half the butter and cinnamon. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 2 hours but no longer than 48.

To bake immediately do not wrap. Let rise in warm place until it doubles. About 30 minutes. Bake in 350 degrees F. oven until done about 30 - 35 minutes. Frost while warm.

I prefer Cream Cheese Frosting but I will include Powdered Sugar Frosting for those of you who prefer that. This is my favorite cinnamon roll recipe because it makes two pans of rolls, one to keep and one to share. Makes 24 cinnamon rolls.

Cream Cheese Frosting

1 pkg. (4-oz.) cream cheese, at room temperature
2 cups powdered sugar, sifted
1 to 2 tbsps. milk
1/2 tsp. pure vanilla extract

Place the cream cheese in a large mixing bowl and beat until softened. Add sugar, milk and vanilla. Beat on low until the ingredients are incorporated. Beat until fluffy, 2 minutes longer, on medium speed.

This will frost both pans of rolls.

Powdered Sugar Frosting

1 cup powdered sugar
1 tbsp. milk
1/2 tsp. vanilla
1 - 2 tbsps. soft butter

Mix above ingredients until smooth and of spreading consistency. This will frost 1 pan of rolls.

I do not have an official recipe for our family Tuna Casserole. I will just explain how I make it. In a good sized buttered casserole or baking dish I place creamed tuna; which consists of well drained tuna, saute'd onions, frozen peas and a medium white sauce, simmered together for 20 to 30 minutes. Over the top of the creamed tuna I place biscuits which have been rolled into a rectangle and sprinkled with grated medium cheddar cheese. The cheese covered rectangle is rolled into a spiral and sliced, as for cinnamon rolls. This is baked in a 375 degree F. to 400 degree F. oven until biscuits are browned and cooked through and sauce is bubbly. The time varies with the size of pan and how your oven performs.

This recipe has many variations. I have made this with home made biscuits, Bisquick biscuits and regrigerated biscuits. The creamed tuna can be made with suateed celery, and/or onion or green onions. I have used just home made white sauce or mixed the sauce with any cream soup. I have also used prepared white sauce. I have used canned peas instead of frozen and used mixed vegetables instead of peas. My family loves this recipe and it is often requested. I like the versatility of it - I can spend a great deal of time and effort and make everything from scratch or if in a hurry I can assemble it using convenience foods. It is always good!!! Comfort food is meant to be shared. Enjoy.

Appreciate family and friends for life is precarious. Enjoy this glorious Spring season with all the beauty it has to offer. Peace.