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Valentine’s Day is the sweet tooth’s favorite day. Big heart shaped boxes of candy may be the traditional sign of affection for the day, but delectable treats from your kitchen can be just as appealing. Your family might like to start the day with Caramel Apple Sweet Rolls. Charlene Kagele served these at a recent quilters gathering. She got the recipe from an article in Costco Connection, featuring Ree Drummand’s new cookbook, The Pioneer Woman Cooks: A Year of Holidays, published by William Morrow Cookbooks.

This baking powder and soda assisted yeast dough, filled with a rich apple mixture and covered in caramel icing has some unusual preparation techniques and makes a huge batch of dough. You will either want to double the filling ingredients, or plan to use a different filling for the remainder of the dough.

Caramel Apple Sweet Rolls

Basic Dough:

4 cups whole milk

1 cup canola oil

1 cup granulated sugar

9 cups all-purpose flour

2 packages (2 1/4 tsp each) active dry yeast

1 heaping tsp baking powder

1 scant tsp baking soda

1 Tbsp salt

Filling:

4 Granny Smith apples

1/2 cup (1 stick) butter, plus more for greasing pans

1 cup packed brown sugar

1/2 cup heavy cream

1 tsp ground cinnamon

Caramel Icing:

1/2 cup (1 stick) butter

1 cup packed brown sugar

1/2 cup heavy cream

2 cups powdered sugar

1/4 tsp salt

Combine the milk and canola oil in a large pot (you will be mixing the dough in this pot). Add the sugar and stir. Scald the mixture (heat it to almost a boil), then turn off the heat. Let the mixture cool until it’s warm, but not too warm. Add 8 cups of the flour along with the yeast, and stir until it’s all combined. It’ll be super sticky, but have faith! Cover the mixture with the lid of the pot or a dish towel and let it sit for an hour or so, until it is risen.

After it’s had a chance to rise, sprinkle in the remaining cup of flour, the baking powder, the baking soda and the salt, and stir gently to combine. It takes a little while to get it stirred together.

Meanwhile, make the Caramel Apple Filling: Dice the apples pretty finely, then throw them in a skillet over medium-high heat and stir them around to cook. After 3 to 4 minutes, when they have gotten nice and golden brown, remove them to a plate.

Throw a stick of butter and the brown sugar into the same skillet over medium heat, and stir it around until the butter is melted and the sugar is dissolved. Pour in the cream, then stir it around and let it bubble up and thicken for about a minute. Turn heat down to low, then return the apples to the skillet and sprinkle on the cinnamon. Stir the mixture and let it thicken for about 1 to 2 minutes, then spoon it into a bowl to cool.

Make the rolls: Preheat oven to 375 degrees. Using half of the dough, roll out in a rectangle about 10x30 inches. Spoon the caramel apples over the dough and use your fingers to spread them evenly over the surface. Roll the dough toward you into a nice, tight roll and pinch the seam when you get to the end. Turn the seam over so that it’s face down against the counter top.

Slice the dough into rolls 1/2 to 3/4 inch thick. Grease 3 round disposable foil cake pans with butter. Place 7 to 8 rolls in each pan. Being careful not to crowd them. Set aside to rise in a warm place for 20 to 30 minutes. Bake 15 to 18 minutes, or until they’re nice and golden brown.

Make the caramel Icing: While the rolls are baking, melt a stick of butter in a saucepan over medium heat and add the brown sugar. Let it melt, then whisk in the cream. Cook for 2 minutes, whisking constantly, then remove from the heat. Sift in the powdered sugar and salt, and stir until you have a smooth icing.

Remove the rolls from the oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly and watch it slowly seep into the cracks and crevices. Makes about 30 rolls.

Charlene baked her rolls in two 9x13 inch pans, but the disposable pans are handy if you want to give the rolls as gifts.

Double Chocolate Chip Muffins appeared on Christy Jordan’s Southern Plate email newsletter and was suggested to me to try. I served them as treats for my high school students. These are a chocolate lovers delight and are not sticky as many current muffin recipes are.

Double Chocolate Chip

Muffins

2 cups self rising flour

1 cup granulated sugar

1 cup milk

3/4 cup cocoa powder

1 egg

1/2 cup butter, melted

1 1/2 cups chocolate chips

1 tsp vanilla

Preheat oven to 400 degrees.

In a large bowl combine flour, sugar, and cocoa powder

In a separate bowl mix together melted butter, egg, milk and vanilla.

Pour wet ingredients into dry ingredients and stir to mix well. Stir in chocolate chips.

Divide batter among 18 greased or paper lined muffin cups. Bake for 20 minutes. Yield: 18 muffins.

Note, for a more moist muffin, add 2 Tbsp extra milk and 2 tbsp extra melted butter.

With the cold and flu season on, nose bleeds are often a problem, especially among children. Hot flavored gelatin is a good source of fluids, soothing to sore throats and the gelatin helps prevent nosebleeds.

Then there is the dried blood to try to get out of clothing, usually the lightest color and best garment owned. I heard about using Windex to remove dried blood, so tried it and it seems to work well without damaging the color. I have heard several comment they has used Windex with good results. I haven’t tried other window cleaner brands, but the Windex Brand works. Now if you can get to the garment before the blood dries, soaking in cold water is all that is needed.

Our next column will feature some Valentine main dishes. Share your favorites by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa WA 99159, email to: therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Daffodil foliage is beginning to appear, spring must be near.