While I am traveling on business during the next several weeks, some of my friends have graciously sent me articles and photographs to share with all of you. I can’t wait for you to meet each one and discover new blogs to follow and meet some of the best talent in the industry!
Today I would like to introduce you to Tricia Houston of Napoleon Ridge Farm in Kentucky. Tricia is a farmer and chef, turning what she grows into healthy and delicious meals for her family. Napoleon Ridge is a 28-acre sustainable farm located in Gallatin County, Kentucky. They grow all natural fruit and vegetables and humanely raise chicken, pigs, goats and other animals. All their animals are free to roam in their pastures, never being given growth hormones or other unnatural substances.
Thank you Tricia for a wonderful recipe that reminds me of the cinnamon rolls my grandmother and I used to make together!
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As a farmer and chef, I am always striving to find good recipes that embrace the ingredients from my farm, Napoleon Ridge, and the best use of my time. This recipe is a great way to do that, I make the dough the night before, and get up early to let it rise again before baking. The smell is heavenly, and the flavor is even better. Gooey caramel, toasted pecans and a light cinnamon-sugar filled roll are the perfect way to start the day!! So let’s roll up our sleeves and get going…
- 1 package dry yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons melted margarine
- 1 egg
- 3-1/4 to 3-1/2 cups flour
- 1/3 cup margarine
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 2/3 to 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 teaspoon freshly ground cinnamon
- I start by toasting my Kentucky farm raised pecans. I love pecans, and they have a better flavor toasted, be sure to keep an eye on them when toasting – they can go from pretty to burned in seconds flat.
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4-cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks).
- On a floured board, roll out the dough into about a 9 by 15-inch rectangle.
- Spread sugar and cinnamon mix over the dough.
- Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan.
- Cover with a damp cloth and let rise in a warm place until double in size (about 1-1/2 hours).
- Bake in a preheated 375°F oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter. You can use a spoon to redistribute the pecans and caramel if it strays too far from the rolls. Eat warm or reheat when ready to eat. These pecan caramel rolls are decadent.
- Yield: about 12 rolls
To learn more about Tricia, follow her food adventures and learn more about her country life, make sure you visit Napoleon Ridge Farm. And to follow her on social media, click on these links:
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