A group of my girlfriends celebrates 50th birthdays with a croning ceremony. I know, it sounds kind of awful -- who wants to be called a crone? But it's fun and hey -- any excuse for a party with this bunch. Apparently we're kind of trendy too -- croning ceremonies were featured in USA Today. Here's what they had to say about it:
"This was a croning ceremony, designed to invoke spiritual reflection,
dignity and wisdom.
An ancient rite of passage to honor older women, croning ceremonies
had become nearly extinct. But they are making a comeback. And they're
going mainstream.
With the youngest baby boomers turning 50 this year, many women are
evaluating what it means to stand on the threshold of old age. For some
women, croning ceremonies serve as an ideal way to make a statement
about that passage.
In ancient times, she says, old women were known as crones. They held
power and enjoyed status as "the healers, the mediators, the wise of
the communities.''
I think there is something powerful in taking what is perceived as a negative, like growing older, embracing it, honoring it, and creating something positive. And the mimosas were really good too.
Our croning ceremony was followed by a potluck brunch. It was delicious -- there are some fabulous cooks in this group. My contribution was cinnamon rolls and since some people requested the recipe, I thought I'd share it with all eleven of my readers.
Cinnamon Rolls
ROLLS
-
3/4 cup water plus 2 tablespoons
- 2 tablespoons butter,
softened
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon bread machine yeast
FILLING
-
1/3 cup sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter,
softened
GLAZE
-
1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoon milk
Directions
- Place water, 2 Tablespoons butter, flour, 1/4
cup white granulated sugar, salt and yeast in the bread machine and
start on dough cycle.
- Once dough is complete, roll out into a 9"
square on a lightly floured surface.
- Mix 1/3 cup sugar and 2 teaspoons ground
cinnamon together (I mix it in a measuring cup).
- Spread 2 Tablespoons softened butter over
the dough and sprinkle with the cinnamon mixture.
- Roll up tightly into a log and pinch the
edges to seal.
- Cut into 1" slices and place in a greased
9"x9"x2" pan
- Cover loosely with a dish towel and let rise
1 hour or so until double, OR in refrigerator overnight if making for
breakfast.
- Preheat oven to 375°F and bake 20 minutes or
until golden brown.
- Mix powdered sugar, vanilla and milk to make
glaze, drizzle over rolls and serve warm
Notes: I usually roll my dough out a little bigger -- about 9" by 12" and roll it on the long side to make a few more rolls. I almost always make it the night before and I don't always put it in the refrigerator overnight -- I just leave it covered on the counter.
To make this without a bread machine, after combining the dough ingredients, cover the bowl and let it rise in a warm spot for about an hour. Then proceed with the original directions.
Here's a pic of the brand new crone rocking her tiara: