Hello all! Snowy, windy weather has us stuck in the tent on one our last few days in the field… Time to bake! We made some delightful cinnamon rolls and would like to share the recipe with you!
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2 1/4 cups white flour
3/4 tsp salt
4 tsp sugar
4 tsp baking powder
1/3 cup butter (softened)
1 cup powdered milk (or normal milk)
1/2 stick butter (melted)
a bunch of brown sugar
a bunch of granulated sugar
a bunch of cinnamon
bunch of chopped dates, golden raisins, almonds
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Mix the dough ingredients in a dirty plastic bowl that hasn’t been washed in nearly two months. Soften butter on camp stove (or by any means) and cut into dry ingredients; when frustrated, mash the refrozen butter with your fork. Add enough cold water so that dough is slightly sticky (note: adding hot water from your “billy” will prematurely activate baking powder).
Preheat dutch oven (or any oven) to an unknown temperature. Clean off half of dirty, cold metal table with baby wipes and then wet paper towels. Sprinkle ample flower on the table. Roll out dough ball with purple Nalgene® bottle into a rectangle with a 2:1 x/z ratio that is ~3 mm (3×107 Å) thick. Pour melted butter over dough and slather with filling ingredients. Roll up the fillings into the dough and cut into 3 cm tall pieces.
Use Crisco®, vegetable oil, or butter to grease pan. Place rolls in pan, adequately spaced to accommodate a bit of rising. Prior to “burny” smell, flip rolls to other side (note: this step is probably unnecessary in a normal oven). Remove once rolls are the color of titanite (or slightly darker than staurolite in plane-polarized light) on each side and enjoy while warm with lots of tea!
Note: the cinnamon rolls should be vegetarian if not cooked in an unwashed dutch oven with 8 weeks worth of meat residue. Note: Sorry if I ruined anyone’s appetite by mentioning “meat residue” in a cinnamon roll recipe.