I‘m leaving on a jet plane and when I get back I will be in the thick of packing my children’s lunches for school. Here we go again, and so soon. If you have been my friend for a while, you know that I go into Fall kicking and screaming, I think it is the routine that sends me into a spin. Monday through Friday, the same shtick over and over again. Routine is good for my personality style (flight-of-ideas, very random/abstract), but I don’t enjoy it. So I need a new game to keep me going, a new plan, a new toy. Ma and Himself are rolling their eyes in that here-she-goes-again gaze. I know they are!
Mason Jars. They’re my new gig for packing Himself’s and my kids’ lunches. Over 3700 lunches in the last 8 years packed for my kids alone, I think I can finally call myself an expert in this realm of motherhood. I have tried just about every container, hot and cold gizmo, and varieties of food, that I should have some sort of medal. The next 2 pics are with my iphone because I let my camera battery run out. See, totally unfocused am I.
Himself has even enjoyed Breakfast Mason Jar Meals. Homemade Sausage Gravy at the bottom, topped with pan fried taters, and scrambled eggs. A cute little jarred Cinnamon Roll, and a jar of mixed fruit.
And how will my kiddies get these Mason Jar Meals (MJMs) to school?
Well how about that Cinnamon Roll recipe, hum?
In a large bowl mix together all the dry ingredients then cut in butter and mix until the dough is crumbly. Add buttermilk and mix until a nice dough forms. Place dough on a floured surface, knead a little, and roll into a big rectangle about 1/4 inch thick.
1/4 cup butter very soft
1 cup brown sugar
1 T. cinnamon
Mix the filling ingredients together and spread evenly over rolled dough. Roll the dough length-wise away from you and slice into 12 evenly sized buns. Place in greased 4 ounce jelly mason jars that are on a jelly roll pan. Bake for 18 minutes in a 350 degree oven or until golden and baked through. Remove from oven and let cool on a wire rack. Top with icing.
2 cups powdered sugar
Place sugar in a bowl and whisk in small amounts of cream until the icing is thick but spoonable. Stir in a few drops of vanilla. Spoon over Cinnamon Rolls and let set a bit before adding lids. Refrigerate up to one week or freeze for 6 months. Makes 12. If you would like you can add a bit of cream cheese to the icing. Yum.
Have a great rest of your summer and I will see you all again in September. Tschüs!