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There's an old book that emphasized not to bake because men will not take you seriously. I also know someone who told me she sometimes bakes help soften her image, to be nicer. Then there are women who like to bake and others appreciate the goodies with no judgement on her/her position (and there's no expectation that 'she' should bake due to being female). I also know there's many guys out there who like to bake too. What are your thoughts? Does the book and/or the stereotype hold the same sentiment today? Are we still there or have we moved on? Women - do you like to bake/cook and bring it in? Does that help/hurt relationships? Men - when a female in your unit brings in baked goods. Does this impact your opinion of her performance and leadership capability? Here's a great article below for added context:
http://www.forbes.com/sites/meghancasserly/2012/02/16/playing-house-in-the-office-the-cookie-conundrum/2/
http://www.forbes.com/sites/meghancasserly/2012/02/16/playing-house-in-the-office-the-cookie-conundrum/2/
Baking
Morale
Posted 10 y ago
Responses: 27
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Maam, it took me several minutes to respond to this because I don't believe we need to box in either gender regarding food preparation. Both my wife and I prepare meals for our family although I do most of the cooking because I LOVE to cook. I have several of my own personal recipes for a variety of dishes, which have been very popular with personnel who have tried them. My wife though is a good baker. She loves to make cookies, brownies and the occasional cake.
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SSG (Join to see)
PO2 Jonathan Scharff, thank you. The great thing is I just picked up 12 boxes of the Pillsbury Chocolate Peppermint cookie mixes for my wife, who has been trying to find them for the last month.
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Lt Col (Join to see)
I completely agree SSG Redondo! Thank you so much for responding. I'm thrilled because I am now confirming that I had dated advice. Times are definitely changing one baked cookie at a time. I celebrated with baking though my husband kept saying "this one is broken" and eating them all...This also confirms to always follow gut. The book had great advice but that point always didn't feel right to me.
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Nothing wrong with baking, man or woman. Those are my Christmas Cinnamon rolls. Grandmas recipes
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CPT (Join to see)
SGM Erik Marquez, it's been ten days. Where's that recipe? Do I need to send a team to your house?
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SSG (Join to see)
I agree. My wife would love to make some yummy cinnamon rolls.
Methinks a march to SGM's house may be in order. Oh, lookee here. He lives in Killeen, right around the corner from me. Hehehe!!! :D
Methinks a march to SGM's house may be in order. Oh, lookee here. He lives in Killeen, right around the corner from me. Hehehe!!! :D
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SGM Erik Marquez
Grandmas Cinnamon Rolls
From Erik Marquez
Ingredients:1 Envelope Dry Yeast (not quick rise, check date on package)
1TBS Sugar
¼ C warm water (test on wrist- Warm like a babies milk)
1/3 C Sugar
1 Large Egg
¼ C Shortening or vegetable Oil
½ TSP Salt
1 C Warm water
4 C Flour (Gold Medal)
1 C Brown Sugar
½ C White Sugar
½ C Soft butter (or cheat and use Squeeze Margarine)
2 TSP Cinnamon
4 to 6 TBL water
(Note add ¼ C white sugar and ½ TSP Cinnamon for extra gooey mess on top.. We like gooey mess On top)
Directions: In a 4~6 QT glass bowl, Stir yeast, 1 TSP Sugar and ¼ C warm water. (if cold in house pre warm bowl) Let sit 5 Min.
Add 1/3 C White Sugar, 1 Whole Egg, ¼ C shortening or Oil, ½ TSP salt, 1 C Warm water and 2 C flour. Mix the ingredients well with electric mixer 5 Min till smooth. Remove mixer. With large spoon stir in remaining 2 C flour. Mix well.
Dust rolling board with flour. Just enough to prevent dough from sticking. Knead dough for 10 Min.
Oil dough- Put back in bowl and cover with towel. Set in warm place (or place bowl in pan of warm water) Let rise for 1 hour.
Push dough down and let rise for 30 more Min.
Now you are ready to make Rolls.
: Flour the rolling board and roll dough to the thickness of your little finger (note: who’s finger? Well grandmas, not Erik’s pudgy ones of course.. Ends up being about 18x13” or so.. Or the size of my large rolling board)
Prepare 9x15” Pan. Butter generously (I use a pastry brush) with the soft butter. Sprinkle generously with all of the brown sugar.
To the rolled dough spread generously with soft butter and sprinkle with about 2/3 of the white sugar and ½ the Beginning at one side (long side) of the dough roll up like a jelly roll. Pinch the edge along the long side to keep dough from unrolling.
With a sharp knife cut slices ¾~1” thick. Place cut rolls in prepared pan. 12~15 rolls to the pan.
Again butter and sprinkle the tops with the rest of cinnamon and white sugar (add more if you like, Hyperglycemia is allowed once a year)
Set pan in warm place and let rise 30-40 Min.
Bake at 350 deg for 20 Min
If you like a sugary gooey top.. Sprinkle again with more cinnamon and white sugar when ready to bake (yes we like them this way). As you put the rolls in the oven Add the 4~6 Tbs water, a spoon full here, a spoon full there in the gaps between rolls. This is what makes the gooey mess when they come out. (we like gooey mess).
Once baked, remove from oven and immediately invert pan onto a cookie sheet covered in wax paper. Scrape out gooey mess on top of the rolls. Serve warm.. Enjoy
From Erik Marquez
Ingredients:1 Envelope Dry Yeast (not quick rise, check date on package)
1TBS Sugar
¼ C warm water (test on wrist- Warm like a babies milk)
1/3 C Sugar
1 Large Egg
¼ C Shortening or vegetable Oil
½ TSP Salt
1 C Warm water
4 C Flour (Gold Medal)
1 C Brown Sugar
½ C White Sugar
½ C Soft butter (or cheat and use Squeeze Margarine)
2 TSP Cinnamon
4 to 6 TBL water
(Note add ¼ C white sugar and ½ TSP Cinnamon for extra gooey mess on top.. We like gooey mess On top)
Directions: In a 4~6 QT glass bowl, Stir yeast, 1 TSP Sugar and ¼ C warm water. (if cold in house pre warm bowl) Let sit 5 Min.
Add 1/3 C White Sugar, 1 Whole Egg, ¼ C shortening or Oil, ½ TSP salt, 1 C Warm water and 2 C flour. Mix the ingredients well with electric mixer 5 Min till smooth. Remove mixer. With large spoon stir in remaining 2 C flour. Mix well.
Dust rolling board with flour. Just enough to prevent dough from sticking. Knead dough for 10 Min.
Oil dough- Put back in bowl and cover with towel. Set in warm place (or place bowl in pan of warm water) Let rise for 1 hour.
Push dough down and let rise for 30 more Min.
Now you are ready to make Rolls.
: Flour the rolling board and roll dough to the thickness of your little finger (note: who’s finger? Well grandmas, not Erik’s pudgy ones of course.. Ends up being about 18x13” or so.. Or the size of my large rolling board)
Prepare 9x15” Pan. Butter generously (I use a pastry brush) with the soft butter. Sprinkle generously with all of the brown sugar.
To the rolled dough spread generously with soft butter and sprinkle with about 2/3 of the white sugar and ½ the Beginning at one side (long side) of the dough roll up like a jelly roll. Pinch the edge along the long side to keep dough from unrolling.
With a sharp knife cut slices ¾~1” thick. Place cut rolls in prepared pan. 12~15 rolls to the pan.
Again butter and sprinkle the tops with the rest of cinnamon and white sugar (add more if you like, Hyperglycemia is allowed once a year)
Set pan in warm place and let rise 30-40 Min.
Bake at 350 deg for 20 Min
If you like a sugary gooey top.. Sprinkle again with more cinnamon and white sugar when ready to bake (yes we like them this way). As you put the rolls in the oven Add the 4~6 Tbs water, a spoon full here, a spoon full there in the gaps between rolls. This is what makes the gooey mess when they come out. (we like gooey mess).
Once baked, remove from oven and immediately invert pan onto a cookie sheet covered in wax paper. Scrape out gooey mess on top of the rolls. Serve warm.. Enjoy
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