Item
The comforting smell of cardamom and cinnamon on a Sunday morning
Title (Dublin Core)
The comforting smell of cardamom and cinnamon on a Sunday morning
Disclaimer (Dublin Core)
DISCLAIMER: This item may have been submitted in response to a school assignment prompt. See Linked Data.
Description (Dublin Core)
One of the most defining characteristics of my quarantine has been learning how to bake. After a year and a half, I am finally comfortable kneading, proofing, and baking. I have learned the tell-tale signs of under-proofed and over-proofed bread by touch (slightly indent the bread with the end of your finger and how the dough springs-back will tell you all you need). I have learned to listen for the hollow sound of fully cooked bread. However, one of the greatest joys I have found with baking is filling the house with the smell of cinnamon, sugar, and cardamom on a Sunday morning with my slightly adjusted cinnamon roll recipe from our well-used Betty Crocker’s 1961 New Picture Cookbook (it was my mum’s before me).
My family is Scandinavian, and the smell and taste of cardamom is ever-present in Scandinavian baking. Kanalsnegl, klejner, and fødselsdagboller are all delicious Danish and Norwegian cardamom classics. But Betty Crocker’s cinnamon rolls are also highly popular in my house. From this, a fusion roll was born. On Sunday mornings, the house is filled with cinnamon and cardamon of these classic buns. The Betty Crocker recipe calls for two teaspoons of cinnamon filling, but I sub one teaspoon with cardamom. I also add a pinch of cardamom to the butterscotch topping.
In a time of stressful uncertainty, the smell of freshly baked rolls with cinnamon and cardamom is like wrapping up in a comfortable blanket. I have attached the recipe if you want to try this sensory smell experience, too.
My family is Scandinavian, and the smell and taste of cardamom is ever-present in Scandinavian baking. Kanalsnegl, klejner, and fødselsdagboller are all delicious Danish and Norwegian cardamom classics. But Betty Crocker’s cinnamon rolls are also highly popular in my house. From this, a fusion roll was born. On Sunday mornings, the house is filled with cinnamon and cardamon of these classic buns. The Betty Crocker recipe calls for two teaspoons of cinnamon filling, but I sub one teaspoon with cardamom. I also add a pinch of cardamom to the butterscotch topping.
In a time of stressful uncertainty, the smell of freshly baked rolls with cinnamon and cardamom is like wrapping up in a comfortable blanket. I have attached the recipe if you want to try this sensory smell experience, too.
Date (Dublin Core)
Creator (Dublin Core)
Contributor (Dublin Core)
Event Identifier (Dublin Core)
HST643
Partner (Dublin Core)
Type (Dublin Core)
photograph
recipe
text story
Controlled Vocabulary (Dublin Core)
English
Food & Drink
English
Recreation & Leisure
Curator's Tags (Omeka Classic)
Contributor's Tags (a true folksonomy) (Friend of a Friend)
Arizona State University
HST 643
Sensory History
cinnamon rolls
baking
cinnamon
cardamom
Norwegian
Danish
American
Scandinavian
Betty Crocker
1961 cookbook
fusion baking
butterscotch
weekends
comfort
smell
taste
touch
Collection (Dublin Core)
Linked Data (Dublin Core)
Date Submitted (Dublin Core)
10/17/2021
Date Modified (Dublin Core)
10/20/2021
06/27/2023
Item sets
This item was submitted on October 17, 2021 by Sarah Peterson using the form “Share Your Story” on the site “A Journal of the Plague Year”: https://covid-19archive.org/s/archive
Click here to view the collected data.