Sour Milk
Since our use of milk here is mostly just for Anthony to eat cereal in the mornings, we don’t go through it very quickly and we frequently end up with sour milk. Although this is not a fun surprise when Anthony opens the milk and can’t use it, it is very useful in providing for my baking experiences. So here we have two of the results from having sour milk: cinnamon rolls and coffee cake.
To make the cinnamon rolls, I made half a recipe of plain white bread dough (using sour milk instead of un-sour milk), rolled it out, sprinkled lots of cinnamon and sugar on it, rolled it into a tube, and cut it into pieces which I baked in the “pressure cooker” on the stove.
The coffee cake was very good, but it was more bread-like than fluffy coffee cake. I used the following recipe:
2 cups flour
1 tbs. baking powder
1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
1 Tbs. cinnamon
1 egg
1 cup sour milk
After baking it in the “pressure cooker” for 45 minutes, it was done and I spread butter on top and sprinkled a mixture of cinnamon and sugar over that.
To make the cinnamon rolls, I made half a recipe of plain white bread dough (using sour milk instead of un-sour milk), rolled it out, sprinkled lots of cinnamon and sugar on it, rolled it into a tube, and cut it into pieces which I baked in the “pressure cooker” on the stove.
The coffee cake was very good, but it was more bread-like than fluffy coffee cake. I used the following recipe:
2 cups flour
1 tbs. baking powder
1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
1 Tbs. cinnamon
1 egg
1 cup sour milk
After baking it in the “pressure cooker” for 45 minutes, it was done and I spread butter on top and sprinkled a mixture of cinnamon and sugar over that.
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