Mary’s Memo #2288


Judith Fertig has to be one of the most versatile cookbook

authors in the country. Fertig is a food and lifestyle

writer. She has written for Bon Appetit, Food & Wine,

Saveur, Vegetarian Times and New York Times. Her previous

books include Prairie Home Cooking, Prairie Home

Breads, Heartland and six barbecue titles she wrote with

Karen Adler. 
Her latest cookbook is I Love Cinnamon Rolls (Andrews

McMeel Publishing, $19.99, September 2012). This decadent

cookbook is filled with 50 variations on the classic

sticky bun, even whole wheat, vegan and gluten-free ones,

so no one misses out on these delicious treats!

I’m accustomed to working with larger yeast dough

recipes but this one is great for a beginner because it makes

only one dozen large size rolls. 


1 cup whole milk 
4 tablespoons unsalted butter, softened 
1/3 cup granulated sugar 
1 teaspoon salt 
2 large eggs 
3-1/3 cups all-purpose flour, plus more for kneading

and dusting
2-1/2 teaspoons instant or bread machine yeast 

In a 4-cup measuring cup, combine the milk, butter,

sugar and salt. Microwave on High for 1 minute or until

warm. Whisk in the eggs.

Place the flour and yeast in the bowl of a stand mixer

fitted with a paddle attachment. Add the liquid ingredients.

Mix on low speed, stopping to scrape down the sides

of the bowl from time to time, until the dough forms a soft

mass and starts to pull away from the sides of the bowl, 5

to 6 minutes. 
Remove the paddle attachment and switch to the

dough hook. Sprinkle the dough with a tablespoon of flour,

if necessary, to keep it from sticking to the sides of the

bowl. When the dough is smooth, not sticky, and springs

back when you press it with your finger, you’ve kneaded

it enough (4 to 6 minutes). Place the bowl in a large, oiled

mixing bowl, cover with a tea cloth and let rise in a warm,

place (about 85ºF) for 45 to 60 minutes, or until it has almost

Proceed with a cinnamon roll recipe. Dough makes 6

jumbo, 12 large, 16 to 20 medium or 48 mini rolls.

Source: I Love Cinnamon Buns by Judith Fertig (Andrews

McMeel Publishing, $19.99, September 2012).


Like Chief and Rays shoppers, I’m always looking for

bargains and stock up on foods I like when it’s on sale and

then plan my meals around the specials. Whether you cook

for one or two or for a family this is the way to beat the

rising cost of what we eat. Chief and Rays call attention

to what you save by circling the amount on your receipt

when you check out. Weekend, 4-hour and one-day-only

sales increase your opportunities to save in addition to

the weekly ad. Use your coupons valued at 50 cents or less

when they’re worth three times as much instead of double.

Regarding coupons, I throw out more than I use because if

it isn’t a healthy food or one that I normally buy, it doesn’t

make sense to use it! One exception is a coupon to save on

a new product. I recently succumbed to the TV commercial

for Nabisco Chocolate Covered Oreos that had a family exclaiming

“wow,” “shut the door” and “Franklin Delano!”

Add “holy Toledo” for the mint flavored ones I bought! 
Look for specials in the meat department. When various

cuts are reaching their best-used-by time, they’re often

offered at bargain prices. Buy and use immediately or store

in the freezer right away until needed. 
Also, concentrate your shopping around the perimeter

of the store where food is more nutritionally dense.


 I don’t care for scary Halloween decorations inside or

out. You’re not going to find cut-out witches or black cat

cookies at my house …. nor a cake decorated like a grave

yard, either. Instead, I’ll be making the same pumpkinshaped

cut-outs that I made for my children when they

were small and when I was a room mother at school. Although

ghosts belong in the spooky category, I do make

Nutter Butter Ghost Cookies because they’re so darned

good to eat! 


1 package Nabisco Nutter Butter Cookies 
1 package almond bark (candy coating) 
Mini chocolate chips 

Melt candy coating per instructions on the package. Dip

3/4th of cookie into melted coating and then lay on waxed

paper. Add two mini chips to resemble eyes. Let harden before

storing. Recipe makes 18 servings. Make extra because

they’ll go fast!

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