I’m in my fifties... Ugh, I can say that now and hardly wince! When I was in Jr. High back in the ’70s, we had three Trimesters during the school year. One of those classes was a combination of Home Economics, Sewing, and Wood Shop. I loved to sew, so that class was a cinch. My mom is an amazing seamstress. One of my favorite memories is going to the fabric store, looking at the patterns and fabrics, and then watching my mom create my beautiful clothes. Wood Shop was so much fun! It embraced my love of crafting, and, there were really cute boys in Wood Shop! Then there was Home Economics. In other words cooking. You had to find a recipe, budget, shop, and cook this in a short amount of time. It was like being on Top Chef before there was such a thing! If they were to cut one of us for being the worst cook in this class, I would have been the first to go! I’m going to be really honest, I didn’t care to know how to cook. I’d have rather been back in the sewing room, or better yet, in Wood Shop staring at Pete Lubinski! I struggled through this cooking Trimester and was so relieved when it was over. My dad on the other hand, though I should start making dinner one night a week at home, so I could become a good wife someday. (Lots more stories ahead about that) In full teenage girl rebellion, I signed up for a full year of Wood Shop! I learned how to weld, and use a wood lathe, all right there next to Pete Lubinski! Many years later, and much to my own heartache, my dad passed away. I wish he could see what a very cook I have become. I know he must be watching from somewhere saying “see Kimmer, I knew you could do it”. This week's recipe is one of his moms. My grandma Ivys’s cinnamon rolls. As I have evolved, so has this recipe, and I use this dough for different types of rolls. The classic cinnamon roll, orange rolls, and today’s recipe, a Chelsea Bun. I am baking it on this gorgeous pizza stone that is one of my all-time, most used pieces. Pizza stones are on sale this week on the Pottery Avenue site for 20% off. Use coupon code paf or Twila for discount.

P.S. I’ve never seen Pete at any class reunion... but I did hear he won the Washington state lottery! I can’t help but think of how much Polish pottery I could have bought!

Chelsea Buns

  • 4 1/2 to 5 cups of bread flour
  • 2 tablespoons active dry yeast
  • 1/4 cup warm water
  • 2 cups milk scalded
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter


  • One jar Robersons classic mincemeat (there is no meat in it)
  • One apple finely chopped
  • Orange zest
  • Lemon zest
  • 1/2 cup of chopped walnuts


  • 2 tablespoon peach or apricot preserves
  • Candied cherries

Scaled 2 cups of milk and set aside. Make sure Milk is no hotter than 110° prior to adding it to the rest of your dough ingredients so you don’t kill your yeast. Dissolve 2 tablespoons yeast in 1/4 cup warm water, and set aside for 5 minutes. In the bowl of a stand, kitchen aid mixer add 1 teaspoon salt, 1/3 cup sugar, 1/4 cup butter. Add cooled down milk and yeast and mix with a paddle attachment. Add two cups of sifted bread flour and mix. Should be muddy consistency. Change to a dough hook and add 2 1/2 more cups of sifted flour. Let the dough hook knead the dough and add the remaining 1/2 cup flour as needed. Let’s rise. Roll out dough into a rectangle and spread filling mixture out over the dough. Roll into a long roll and cut one 1 1/2 inch slices. I use the pizza stone to bake into shape, but you can use a pan if you would rather. Cover and let rise again. Bake in a 350° oven for 25 minutes or until golden brown. Let cool slightly and brush with warm peach or apricot preserves, decorate with a cherry in the middle of each roll.