Harridge Post & Prospector
Roxie’s Recipes (for the lazy cook)
Well, I still haven’t found my favorite big marble rolling pin, but Linda was so excited when I mentioned cinnamon rolls that I couldn’t bear to disappoint her, so I made these using one of my smaller rolling pins. It made for a surprise special treat this morning….
- 1 cup milk
- 1/3 cup butter, softened
- 1 package dry yeast
- 1/2 cup sugar
- 4-1/2 cups flour
- 1 tsp salt
- 3 eggs
- 1/4 cup butter, melted
- 3/4 cup brown sugar
- 2 tps cinnamon
- 1/2 cup raisins (optional)
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners’ sugar
- 2 tbs half & half
- 1 tsp vanilla extract
- Warm the milk until just before it boils, remove from heat and add the butter. Stir until butter is completed blended, set aside to cool slightly, then stir in the yeast.
- Combine the milk/butter/yeast mixture with the sugar, 3 cups of the flour, salt & eggs. I highly recommend using the dough hook on a stand mixer, as this is going to get pretty thick. Gradually add the remaining flour while continuing to mix.
- After the dough ingredients are thoroughly combined, transfer it to your lightly floured working surface. Add a bit of flour to your hands and knead the dough until it is smooth. Transfer the dough to a lightly oiled bowl, cover, and let sit for an hour to rise.
- After the dough has risen, transfer it back to your floured working surface. Now it’s time to grab your rolling pin (preferably a nice big marble one…), and roll the dough evenly into a nice rectangular shape, about 1/4” thick. Keep some flour handy to sprinkle on your rolling pin as you work.
- Use a brush to baste the surface of your dough with the melted butter. Combine the brown sugar and cinnamon, then sprinkle it evenly over the dough. I found that a sifter works well for this, especially since brown sugar tends to develop chucks. If you decide to add the raisins, sprinkle them evenly over your sugared surface.
- Now roll your dough into a log and seal the edges. Cut the dough into pieces roughly 1” wide and lay them in a greased rectangular baking pan. I usually make these the night before and then pull them out of the fridge and pop them in the oven.
- Preheat your oven to 350˚ – or 325˚ if using a dark colored pan. Bake for roughly 25 minutes, checking often during the last five minutes, as ovens can vary. You want a nice mild golden texture.
- While the rolls are baking, combine the ingredients for your cream cheese frosting. Spread the frosting on your warm cinnamon rolls and serve immediately.
Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.
Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.
Cary minored in theater in college and DJ’d an indie rock show for KXLU in Los Angeles. Her favorite acting role was Lady Catherine de Bourgh in a stage adaptation of Pride and Prejudice. Cary has worked as a summer camp counselor, a barista, and as a divemaster at the U.S. Space and Rocket Center; she learned how to dive in India and Honduras and has spent over six months volunteering at animal sanctuaries in Southern Africa. However, dogs are still her favorite animal.
Rachel Anderson grew up in Gardnerville, Nevada where she fell in love with the world of theater and dance while also cultivating her passion for the sciences. Her favorite roles include Sara in Stop Kiss and Purity in Anything Goes (Nevada Repertory Company), Honey in Go-Go Beach and Romaine Patterson/ others in The Laramie Project (Brewery Arts Center Performing Arts Collaborative), and a dancer in Lysistrata’s War (Edinburgh Fringe Festival with Lake Tahoe Community College). After graduating with a Bachelors of Science in Biology, Rachel performed professionally as a showgirl, lead dancer, and magician’s assistant in Kevin and Caruso’s production shows, Magique, Magique Encore, Madame Houdini, and Holiday Jubilee, touring in Atlantic City, Reno, and Niagara Falls. Currently, she lives in Norfolk, Virginia and works as a medical laboratory scientist in an emergency room lab. She is grateful to be a part of this wonderful cast, and she would like to extend her gratitude to all her supporters, including her wife Tina, her parents, and her two dogs.
Asher Honor Hwang is a 9-year-old fourth-grader living in the suburbs of Chicago. He has acted in school productions of “Cinderella” and “Baba Yaga.” This is his first professional acting job, and he is thrilled to be playing a ghost. When he grows up, he hopes to become a singing-acting-comic-drawing voice actor.
Kyle Littlefield has worked on PPI productions of The War Of The Worlds and The Odd Couple. He has also been involved with several CVCT shows since 2016. Kyle enjoys foosball and working on the old Dodge.
ANITA KELLEY (Roxie) has performed in numerous stage productions in Tahoe and Carson Valley, and in the short films 10 Syllables and Three Clicks. Favorite roles include the eccentric Madame Arcati in Blithe Spirit, Hannah and Diana in California Suite, Johnna in August Osage County, The Grand Duchess in You Can’t Take It With You, and The Pedant in The Taming of the Shrew. Her most recent appearance onstage was as Mrs. Phelps in WNMTC’s production of Matilda, the Musical at the Bob Boldrick Theater in Carson City.
HALEY M. HWANG lives in Chicago and spends her days drinking coffee and weaving tall tales. She has a passion for writing Asian historical fiction, often infusing her stories with diverse characters, martial arts fighting and concubines. Her short fiction has been published in Volumes 7 and 8 of 72 Hours of Insanity and The Horror Tree’s Trembling With Terror Anthology. Her creative nonfiction has been published in The New York Times, which was included in the print anthology Tiny Love Stories. She has won screenwriting competitions and is currently writing her first feature screenplay.
FREDERICK HAMPTON grew up in California’s San Joaquin Valley. Now, he is a transplanted Nevadan, working at an accidental career in administrative services. His short fiction has appeared in The Missouri Review. He has written and directed a few short films, and works often with Proscenium Players, Inc. and Brewery Arts Center. A graduate of UC Davis, he studied fiction writing and poetry with Clarence Major, Carolyn Kizer, and Charles Grosel. He lives in Carson City with his son and is at work on a novel and other short stories.
SCOTT YOUNG is a filmmaker that specializes in short competition films. In the last 8-years, many of his films have taken top awards in the competitions they were produced for. He spends his down time between films writing and taking odd jobs as film editor. Currently, besides overseeing the writing team on Secrets of Harridge House, he is also putting the finishing touches on a new television pilot and getting ready to break ground on a new comedy screenplay. A film school grad from Cal State Northridge, Scott resides in southern Arizona, but is planning to relocate back to the Los Angeles area before the end of the year.
JOHN ADAMS (he/him/his) is an author from Kansas City. He writes about teenage detectives, pelican-people, robo-butlers, cursed cowboys, and bear nuns. His plays have been produced by Alphabet Soup (2018, 2020) and the 6×10 Play Festival (2016) and selected for readings at the William Inge Theater Festival (2020) and the Midwest Dramatists Conference (2017-2019). His short stories have been published by Australian Writers’ Centre, Bowery Gothic, Dream of Shadows, Fat Cat Magazine, Intrinsick, SERIAL Magazine, and Weird Christmas. He won the Johnson County Library Imagine Your Story Writing Contest, was Runner-Up in The Story Engine’s Microfiction Contest, and has been shortlisted by Furious Fiction and The Molotov Cocktail’s Flash Monster Contest. He performs with That’s No Movie, a multi-genre Improv team. Find John online at https://johnamusesnoone.com/ and on Twitter @JohnAmusesNoOne