SUNDAY WAKE AND BUTTERFLAKE

I will be brief as I have some important eating to do, but please do try these butterflake rolls from Inspired Eats, and thank you again to JohnP for the apricot ginger preserves.

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Vegan Butterflake Rolls with Earth Balance and Apricot Ginger Preserves

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Now With Tea

Post Breakfast Update: These rolls are so perfect and buttery and yeasty and delicious. And filling. Yummmmm.

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7 Responses to SUNDAY WAKE AND BUTTERFLAKE

  1. JohnP says:

    You are welcome – and those rolls are downright inspiring!

  2. amey says:

    wow. those look amazing. Those JohnP preserves look amazing too. He is a wizard.

  3. JohnP says:

    As a special for Macho Pineapple readers, here is the recipe for the preserves from Harrod’s Book of Jams, Jellies, and Chutneys by Rosamond Richardson (1987):

    1 lb dried apricots
    2 quarts water
    4 oz (1/2 c) preserved stem ginger*
    2 oz (approx 2 inches) fresh ginger
    3 lbs sugar (I used unrefined sugar from Zulka)

    *This comes in syrup-filled jars. Try a British or Asian grocery or search “stem ginger” on amazon. It is not the same as crystallized ginger.

    Chop apricots, cover with water, and soak for 24 hours. Cut the stem ginger into tiny strips. Transfer the apricots, soaking water, and sliced stem ginger to a kettle. Tie the fresh ginger in a cheesecloth bag and add it to the kettle. Bring slowly to a boil, and simmer 40 minutes. Add sugar, stirring until dissolved. Raise the heat and let it boil rapidly for about 10 minutes. Remove the fresh ginger in its cheesecloth bag. Pour into jars with 1/2 inch headroom. Screw on the lids, and then process in a boiling water bath for 10 minutes.

  4. celyn says:

    Stealth MoFo posting! I see a trend for next year! Blog MoFo without a blog!

  5. Mandee says:

    I want to have breakfast with you, it looks delicious! :D

  6. Mo says:

    Please move south so I can come to your house for breakfast. Thanks!

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