Dessert

Briercrest CBs at the SS

Posted on: April 19th, 2015 by Carla Johnson 12 Comments

“Cinnamon bites and kisses simultaneously” ~ Vanna Bonta

Anyone who ever had a CB and the SS (Cinnamon Bun at the Service Station) knows how utterly unforgettable they were. They were a very special treat found along the Trans-Canada Highway in Caronport, Saskatchewan, Canada. I don’t think they make them anymore, but in the “good old days” they were legendary. My friend’s Grandma used to work there and make them. She shared the recipe, so I hope it’s okay to post it here too.

I am posting the recipe here a little in haste as I haven’t yet tried to make them – and of course I plan to inject some “sin” into them ;) – but recently a few people have asked for the recipe so here it is, verbatim, just the way it was shared with me.

The CBs, as I remember them, were very tall and rolled in very thin layers. I would lift each layer slowly and savour each soft, sweet bite. I found this image from Solly’s in Vancouver. It reminds me of how the SS made them “back in the day.” If anyone has tips on how to make them in thin layers like this, I’d love to know.

Thank you for sharing the recipe Marilyn!

Carla Johnson author Cooking With Sin

Solly’s cinnamon buns, Vancouver. Photo courtesy of Jenn Chic, WE Vancouver http://www.thewestcoastreader.com/sollys-cinnamon-buns-go-around-the-world/

Briercrest CB’s at the SS

Original Recipe (thanks to Donnie Aason – aka Donnie Eliason/Taylor and translated into a written recipe by her daughter Karlene Benallick!)

Ingredients
– 6 cups water
– ¼ cup sugar
– 2 tbsp yeast
Mix the first three ingredients and let stand until yeast activates (bubbles)

Add

– one cup of milk
– ½ cup lard
– ½ cup margarine
– ½ cup sugar
– 2 tsp salt
– 2 eggs
– 12 cups flour (16 cups most likely needed) (kneed until desired texture)
Let rise for approximately 1 hour before forming into buns or CBs.

For CB’s,
Mix 2 cups of brown sugar, 3 cups of margarine and 1 cup of pancake syrup and pour into the bottoms of about four 9 x 12 pans.

Divide the dough into management amounts (e.g. 4 equal parts). Roll each part into a rectangle. Melt margarine and spread in a thin layer on top of the dough. Sprinkle brown sugar and cinnamon on top of the margarine until the entire rectangle of dough is covered. Roll up the rectangle with the margarine/sugar on the inside of the roll. Cut into 1-2” individual rolls (dental floss works better than a knife for cutting the dough up into cinnamon rolls). Place each roll flat-side down on top of the syrup in the baking pans.

Let CBs rise in pan for at least an hour.

Bake @ 325 for 45 minutes (regular bake – not convection setting).

Note: I sent Donnie a message and asked her about getting the bun layers so thin. It is clearly more about knowing what the dough should feel like – which comes with experience. This is what she had to say. 

When I started working at the Pilgrim years ago there were no written recipes—-everything was done just out of the ladies heads that worked there!!! I sat down and wrote up what they were doing—- and that’s the “recipe” that keeps popping up!!! There is lots to say about proportions but there is also lots to say about how how the dough is supposed to feel, cooking procedure ( which can vary from oven to oven) etc.

Carla’s Cream Cheese Icing

Simply put, stir softened, spreadable cream cheese into your favourite vanilla icing. You can use store-bought icing/frosting, but I like to make my own from scratch. My recipe is rough as I add ingredients as I go, but here is my simple version:

1. In a small or medium sized mixing bowl add 1 good scoop icing sugar + 1 small chunk of softened butter + a couple drops of vanilla. Beat with mixer slowly adding drops of milk until it reaches the right consistency.

2. Stir in a small scoop of the cream cheese and mix until smooth.

3. Spread on top of each CB while they are still warm so the icing melts down the sides and between the layers. Just thinking about all the gooey sugary goodness makes me smile.

Looking for something more specific and helpful? I found this one for you. :)

Carla Johnson author Cooking With Sin

Photo Credit T. Bilodeau Photography: http://tbilodeauphotography.com/blog/food-photography/whitecourt-ab-photographer-carrot-cake-cream-cheese-icing/

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin 2014 Calendar – December

Posted on: November 30th, 2014 by Carla Johnson No Comments

Each month in 2014, I have been sharing a calendar page that includes a CWS recipe. Here is December’s, the final one for 2014! This dessert is SO delicious, it can be enjoyed a month early. :)

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Yup, I know it’s a Rabbie Burns Day recipe, but I think it’s really Christmasy too. I bet the Bard would approve. :)

Here is the original post:

Ode to the Haggis” Burns Nicht.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin 2014 Calendar – November

Posted on: November 6th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is November’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Cooking With Sin author Carla Johnson

Check out the story with the original recipe:

Sugar Plum Sisters’ Strawberry & Lemon “Short” Cake

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

Maple Whisky Cookies “Ya huh!”

Posted on: September 8th, 2014 by Carla Johnson No Comments
Carla Johnson author Cooking With Sin

I believe the photo credit goes to Crown Royal.

Cooking With Sin 2014 Calendar – July

Posted on: July 1st, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is July’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

Carla Johnson author Cooking With Sin

Check out the story with the original recipe

“Super Bowl” Planked Twinkies.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin