Good Morning, Dear Sweet Rolls

DEAR SOS: In the ‘70s Garfield High sold cinnamon rolls that were a yeast bread with a crumbly filling. Delicious. Can you print that recipe?

--OLIVIA

DEAR OLIVIA: Here’s the recipe sent to us by the Los Angeles Unified School District Food Service people some time ago.

CITY SCHOOL SWEET ROLLS

FILLING

1 cup plain cake crumbs

1/2 cup brown sugar, packed

1 teaspoon cinnamon

GLAZE

2 cups powdered sugar

1/4 cup hot water

1 teaspoon vanilla extract

ROLLS

2 (1/4-ounce) envelopes yeast

2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

1 egg

1 cup cake flour

5 cups bread flour

3/4 to 1 1/2 teaspoons nutmeg

1/4 cup melted butter

FILLING

Combine cake crumbs, brown sugar and cinnamon. Set aside.

GLAZE

Mix powdered sugar and hot water until smooth. Stir in vanilla. Set aside.

ROLLS

Dissolve yeast in lukewarm milk.

Mix sugar, salt, shortening and egg on low speed of electric mixer 1 minute. Add milk mixture and mix 1 minute. Add cake flour, bread flour and nutmeg and mix until flour is well incorporated, not more than 5 minutes.

Roll out dough to rectangle shape. Brush with butter. Sprinkle with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-thick slices.

Place on greased baking sheet, cut-side down, and pat out fairly flat. Let rise until doubled. Bake at 400 degrees until lightly browned, about 15 minutes. Cool slightly, then brush with Glaze.

18 rolls. Each roll:

347 calories; 313 mg sodium; 21 mg cholesterol; 10 grams fat; 58 grams carbohydrates; 7 grams protein; 0.13 gram fiber.

East Sierra Salad

DEAR SOS: Can you persuade the proprietress of the Alpenrose Restaurant in Mammoth Lakes to share the Alpenrose salad dressing? Creamy, tart and fabulous!

--KAREN

DEAR KAREN: The combination of unusual seasonings, including Aromat, a product made by Knorr, gives the salad its distinctive flavor. Using homemade aioli or mayonnaise helps too.

SALAD MAISON DRESSING

2 tablespoons finely diced onion

2 teaspoons light olive oil

1/4 cup vegetable stock

2 cups mayonnaise or aioli

1/4 cup sour cream

1 teaspoon salt

1/2 teaspoon white pepper

Pinch nutmeg

Pinch curry powder

Pinch Aromat

2 tablespoons Worcestershire sauce

1/4 cup apple cider vinegar

1/4 cup lemon juice

Saute onion in olive oil in small skillet over medium heat until light golden in color, 3 to 4 minutes. Add stock and simmer 5 minutes. Set aside to cool.

Combine mayonnaise, sour cream, salt, pepper, nutmeg, curry powder, Aromat, Worcestershire sauce and onion mixture in bowl and mix well. Blend in vinegar and lemon juice. Serve over greens or a cold vegetable salad.

1 1/4 cups. Each 1-tablespoon serving:

173 calories; 272 mg sodium; 12 mg cholesterol; 19 grams fat; 1 gram carbohydrates; 0 protein; 0.03 gram fiber.

Ready for a Picnic

DEAR SOS: Some time ago I clipped a recipe for a European potato salad that contained no dairy products but did contain oil, vinegar, dill and Dijon mustard. It was a salad that could go to a picnic without worrying about spoilage in the heat. I can’t seem to find the recipe and would be forever grateful for a copy.

--BOBBIE

DEAR BOBBIE: Here is a typical European-style potato salad without dairy products, using the ingredients you mentioned. Hope it’s close to the recipe you want.

EUROPEAN POTATO SALAD

6 red boiling potatoes, cooked in skins

1/4 cup cider vinegar

1/2 cup oil

1 teaspoon Dijon mustard

1/2 teaspoon dill weed or 1 tablespoon chopped fresh dill

Salt

Freshly cracked black pepper

1 onion, thinly sliced

Peel potatoes while still warm. Slice into bowl. Combine vinegar, oil, mustard, dill and salt and pepper to taste. Pour over potatoes. Add onion slices and toss to mix well. Sprinkle with cracked black pepper to taste.

6 servings. Each serving:

238 calories; 75 mg sodium; 0 cholesterol; 19 grams fat; 18 grams carbohydrates; 2 grams protein; 0.63 gram fiber.

‘Doodle All the Day

DEAR SOS: Can you please print a recipe for snickerdoodle cookies?

--S. VERHAGEN

DEAR S.V.: These are great to take to a game, pass around at the office or give as gifts.

SNICKERDOODLES

1 cup shortening

1 1/2 cups, plus 2 teaspoons sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

Mix shortening and 1 1/2 cups sugar until light and creamy. Beat in eggs, one at a time, until smooth.

Sift together flour, cream of tartar, baking soda and salt and stir into shortening-sugar mixture. Chill dough thoroughly, about 1 hour.

Combine cinnamon and remaining 2 teaspoons sugar. Shape dough into walnut-size balls and roll in cinnamon-sugar mixture. Place balls 2 inches apart on ungreased baking sheet and bake at 400 degrees until lightly browned, 5 to 10 minutes.

5 dozen cookies. Each cookie:

59 calories; 29 mg sodium; 7 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 1 gram protein; 0.02 gram fiber.

Direct From Nanaimo

DEAR SOS: Do you have a recipe for Nanaimo bars? My grandchildren have been requesting the cookies, but I seem to have lost my recipe. I would be so grateful for another copy.

JOY

DEAR JOY: Here is the Nanaimo, Canada, recipe for the famous layered bar cookie made with a cooked custard base.

library: this one not in OC & SFV:

ORIGINAL NANAIMO BARS

3/4 cup (1 1/2 sticks) plus 1 tablespoon butter

1/4 cup granulated sugar

1 egg

1/4 cup unsweetened cocoa powder

2 cups graham cracker crumbs

1 cup shredded coconut

1/2 cup chopped nuts

3 tablespoons milk

2 tablespoons egg custard mix powder

2 cups sifted powdered sugar

4 (1-ounce) squares semisweet chocolate

Combine 1/2 cup butter, granulated sugar, egg and cocoa in top of double boiler over boiling water. Cook, stirring, until mixture resembles custard, 10 to 15 minutes. Remove from heat.

Combine graham cracker crumbs, coconut and nuts. Add to custard and blend well. Spread and press tightly into 9-inch-square baking pan.

Beat additional 1/4 cup butter, milk, custard powder and powdered sugar until creamy. Spread icing over custard mixture in pan.

Melt chocolate in top of double boiler over hot water. Add remaining 1 tablespoon butter and blend well. Spread over icing. Cool to room temperature. Refrigerate.

27 (3x1-inch) bars. Each bar:

177 calories; 116 mg sodium; 23 mg cholesterol; 11 grams fat; 21 grams carbohydrates; 2 grams protein; 0.29 gram fiber.

* Raybowl by Sandy Chilewich from Museum of Contemporary Arts stores, downtown Los Angeles and Santa Monica.