A Word From Kevin…….
Hello to my Loyal Readers,
Spring is in full swing here in Silicon Valley and so is the Job Market. With Unemployment at Historic Low numbers it’s a good time to be in my business. It seems to me that every able bodied person with a background in the SEMI Industry is working, What this means is that this is a good time to upgrade your career. Take a look at the openings I am working on (on my Website) and see if you can think of someone that you know that has the qualifications for these openings. I love referrals.
I have had a good season so far at the Industry Trade Shows. At almost every company that I stopped and visited with at the CLEO Show in San Jose last week there was a lot of activity. I am following up on those leads and expect to have some good positions to be able to talk about. As the saying goes, “There is no business like New Business”.
Please let me know how I can be of service to you. I appreciate your support.
I plan to attend the SemiCon West Trade Show in Mid-July, I hope to see you there.
Kevin Keifer, CPC
Links for you
Trade shows Kevin will be attending:
We all live in areas that may be prone to specific weather or natural emergencies. Whether it is flooding, earthquake, hurricane, tornado or just monster weather patterns. It is up to each individual to be able to deal with what comes their way.
As we roll into Summer how prepared are you for a power outage? When was the last time you checked to see if those extra batteries still have charge? Do you have a fireplace to use for heat? Do you have candles that will not fall over and start a fire? How about extra food and water? Sometimes, the best way to check how ready you are, is to pick a day and pretend that there is an emergency. Have the entire household participate and no electricity can be used. (Did you remember to get that manual can opener?).
If you do not have an emergency plan in place then it may be very eye opening how dependent we are on “other people” taking care of what ever the problem may be.
My Favorite Recipe!
For the Dough:
- 1 cup scalded whole milk
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 1/2 teaspoons dry active yeast
- 2 large eggs
- 4+ cups all purpose flour
- 2 teaspoons salt
For the Cinnamon Filling:
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 1/2 tablespoons ground cinnamon
- 3/4 teaspoon ground nutmeg
For the Creamy Glaze:
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t effect the yeast’s ability to rise. Don’t skip!)
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
- Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
- For the Cinnamon Filling: Mix the brown sugar, softened butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.
- Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
- Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
- Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed up.
- For the Creamy Glaze: While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
NOTES: To prep ahead, make the dough the day before serving. Follow the instructions through step 6. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!