Baking anyone?

I've already started thinking about our February cooking class. Baking in all it's glory and yumminess can sometimes be a challenge, so a little practice never hurt anyone.

I baked cinnamon rolls yesterday, a request from Kalynn, to see how this recipe would turn out (you have the recipe in your December file - Suzy's Cinnamon Rolls). Well taste testers, it seems that most of you like the ones that have a little more flour added to the dough and the Lemon rolls seem to be the favorite among those that like a little taste of citrus.

I made the lemon rolls to use up some "lemon sugar" that I've had in the kitchen for a while and after tasting them, a cross between a roll and lemon meringue pie, I've decided that there is no end to what you can do with flavored sugars.

I thought I might share the secret to making flavored sugars with you. It's really very easy.

Measure 1-2 cups of sugar into a container that has a lid. Zest an orange, lemon or lime and add the zest to the sugar. Stir it up and allow it to sit for a while. You'll notice that the sugar will pick up the taste of the oils in the zest and the color as well. How much zest you add depends on how strong you want the sugar to be. More zest, stronger flavor and brighter color.

If you're planning on trying a flavored sugar in your rolls, you might want to get a jump on it and start your sugars now. That will allow them to sit for a couple weeks and pick up the flavor and color you want.

If you want vanilla sugar, split a vanilla bean, and place it in the middle of the sugar. Make sure you keep all containers covered with a lid and away from moisture.

Have a great time making sugars and spend a little time in the kitchen - it's good for you.