Saturday, September 4, 2010


Jensen is the newest Principal dancer
for Ballet Etudes.
This is a dream come true for her.
She has worked so hard and put in so many
hours to be able to accomplish this.
We are so proud of you Jensen!
Way to go!!
If you are unsure what a Principal dancer is...
it is the highest level at Ballet Etudes.
Truly an honor and a privilege.

Thursday, September 2, 2010

a little change...



Sometimes you just need a little change.

Wednesday, September 1, 2010

Cinnamon Rolls

These Cinnamon Rolls do not disappoint. They are fabulous. Two years ago I came across this recipe from Sisters Cafe. I make these for all sorts of gatherings and functions, I take them to family and friends at the Holidays and at least once a month we make and eat them.

2 c. milk

2 cubes butter

2 pkg yeast (4 1/2 tsp.)

1/3 c. warm water

1 1/3 c. sugar

1 tsp. salt

4 beaten eggs

8 c. flour

Filling: 1 cube softened butter and cinnamon and sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp. salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm, but sticky. Cover with a cloth and put in a warm place and raise 1 1/2 - 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle about 1/2 inch thick. To this half of dough, spread on 1/2 square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into a long roll. Pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do the same thing to the second half of dough. Cover with a clean dishtowel and put in a warm place, free of drafts for 2 to 5 hours to raise - they should double in size. Bake at 350 for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3 - 4 dozen.

Butter Cream Glaze:

1 cube softened butter

1 tsp. vanilla

dash of salt

dash of cream of tarter

1 1/2 lbs of powdered sugar

scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.