I had this at a baby shower over the weekend and it sent me over the moon. I had two helpings and restrained myself from a third.
Ingredients: 8 Rhodes Texas™ Rolls, thawed and risen
8 ounce package cream cheese
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/4 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
Parmesan cheese, if desired
Directions: Press rolls together and roll out to a 10x13-inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Spread mixture over dough. Sauté mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on a large sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese, if desired.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 45 minutes. Do not underbake. Cover with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Braiding is optional, but better for presentation!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, February 26, 2012
Tuesday, July 26, 2011
Eggs and Onions Piperrada
Ingredients
6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
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Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter
6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
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Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter
Patatas Bravas Home Fries
Ingredients
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Home Fries
Ingredients
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
Banana Pecan Pancakes
Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Print Recipe
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Banana Chocolate Gorilla Bread
Paula Deen
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Yogurt Breakfast Split
2 bananas, peeled, split in 1/2, lengthwise, divided
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
Crustless Spinach Cheese Quiche
Paula Deen's Crustless Spinach Cheese Quiche
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
Sunday, May 8, 2011
Creme Brulee French Toast
Crème Brûlée French Toasts as seen on Smitten Kitchen
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.
Wednesday, May 4, 2011
Cinnamon Swirl Bread
Cinnamon Swirl Bread
printer friendly recipe
Ingredients:
* 1/3 cup sugar
* 1/2 cup finely chopped pecans, toasted
* 2 teaspoons ground cinnamon
* 1 cup sugar
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg
* 1 cup milk
* 1 teaspoon vanilla
* 1/3 cup cooking oil
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 5 loaf pan (or little loaf pans — my favorite!) Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk, vanilla and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not over mix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done, less time if you have little loaves. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
Monday, May 2, 2011
Cinnamon Rolls
The recipe originates from the Lion House in Salt Lake City. In addition, recipes for honey butter and frosting are included. Enjoy!
Lion House Dinner Rolls
Ingredients:2 c. warm water (110-115 degrees)
2/3 c. nonfat dry milk (instant or non instant)
2 tb. dry yeast (2 packets)
1/4 c. sugar
2 tsp. salt
1/3 c. shortening (butter or margarine at room temp)
1 egg
5-5 1/2 c. flour (bread flour)
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of the mixer until ingredients are wet then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until ingredients are wet then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix in well. If the dough is sticky add another 1/2 cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky, and not stiff. IT IS NOT NECESSARY TO USE THE ENTIRE AMOUNT OF FLOUR.
Scrape the dough off the sides of the bowl and pour approximately 1 tbsp of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered by the oil. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and put dough on the flour. It is now ready to cut or shape into desired rolls. Place on greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1-1/2 hours. Bake in a 375* oven for 15-18 minutes or until they are browned to your satisfaction. Yields about 1-1 1/2 dozen rolls.
Dough can be frozen for a max of 5 weeks.
CINNAMON ROLLS
Ingredients:
1 recipe of Lion House roll dough (below)
soft butter
1/2 cup brown sugar
1-2 teaspoons cinnamon
Prepare one recipe of the Lion House roll dough and allow rising until double. Sprinkle flour on work area, place dough on flour and roll out to 12"x8" rectangle. Spread with soft butter. Sprinkle with mixture of ¼ cup sugar and 1-2 teaspoons cinnamon (depending on your taste), and roll up like a jelly roll. Slice into one-inch slices and place on a well-greased pan with space between so they can rise. Allow to rise until double in size and bake in a 375 degree oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow cooling. Combine 3 cups of powdered sugar, 2 teaspoons Vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth. Gently spread frosting on the rolls with your hand or drizzle on with a spoon. Allow to cool slightly and enjoy!
HONEY BUTTER (FOR DINNER ROLLS)
1 c. butter
3/4 c honey
1/4-1/2 tsp vanilla
Beat for 30 minutes so it will not separate.
CINNAMON ROLL FROSTING
2 lb bag powdered sugar
1 stick butter
1/2 c shortening
2-3 tsp vanilla
Milk (Noelle used whipping cream)
Mix first 4 ingredients well. Add milk choice to get desired consistency.
Lion House Dinner Rolls
Ingredients:2 c. warm water (110-115 degrees)
2/3 c. nonfat dry milk (instant or non instant)
2 tb. dry yeast (2 packets)
1/4 c. sugar
2 tsp. salt
1/3 c. shortening (butter or margarine at room temp)
1 egg
5-5 1/2 c. flour (bread flour)
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of the mixer until ingredients are wet then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until ingredients are wet then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix in well. If the dough is sticky add another 1/2 cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky, and not stiff. IT IS NOT NECESSARY TO USE THE ENTIRE AMOUNT OF FLOUR.
Scrape the dough off the sides of the bowl and pour approximately 1 tbsp of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered by the oil. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and put dough on the flour. It is now ready to cut or shape into desired rolls. Place on greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1-1/2 hours. Bake in a 375* oven for 15-18 minutes or until they are browned to your satisfaction. Yields about 1-1 1/2 dozen rolls.
Dough can be frozen for a max of 5 weeks.
CINNAMON ROLLS
Ingredients:
1 recipe of Lion House roll dough (below)
soft butter
1/2 cup brown sugar
1-2 teaspoons cinnamon
Prepare one recipe of the Lion House roll dough and allow rising until double. Sprinkle flour on work area, place dough on flour and roll out to 12"x8" rectangle. Spread with soft butter. Sprinkle with mixture of ¼ cup sugar and 1-2 teaspoons cinnamon (depending on your taste), and roll up like a jelly roll. Slice into one-inch slices and place on a well-greased pan with space between so they can rise. Allow to rise until double in size and bake in a 375 degree oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow cooling. Combine 3 cups of powdered sugar, 2 teaspoons Vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth. Gently spread frosting on the rolls with your hand or drizzle on with a spoon. Allow to cool slightly and enjoy!
HONEY BUTTER (FOR DINNER ROLLS)
1 c. butter
3/4 c honey
1/4-1/2 tsp vanilla
Beat for 30 minutes so it will not separate.
CINNAMON ROLL FROSTING
2 lb bag powdered sugar
1 stick butter
1/2 c shortening
2-3 tsp vanilla
Milk (Noelle used whipping cream)
Mix first 4 ingredients well. Add milk choice to get desired consistency.
Praline French Toast
Adapted from King Arthur's baking blog.
Yield 9 to 12 serving
Glaze
1/2 cup butter
1 cup brown sugar
2 tablespoons honey, ,maple syrup or corn syrup
Bread
French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
5 large eggs, or 1 1/4 cups egg substitute
1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
1/4 teaspoon salt
Topping
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Glaze4 ounces butter7 1/2 ounces brown sugar1 3/8 ounces maple syrup or corn syrup, or 1 1/2 ounces honey BreadFrench or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" panCustard12 ounces whipping cream, half and half, milk, or fat-free half and half5 large eggs, or 10 ounces egg substitute1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract1/4 teaspoon saltTopping3 3/4 ounces brown sugar1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamonDirections
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
6) When you're ready to bake, preheat the oven to 350°F.
7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
Yield: 9 to 12 servings.
Yield 9 to 12 serving
Glaze
1/2 cup butter
1 cup brown sugar
2 tablespoons honey, ,maple syrup or corn syrup
Bread
French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
Custard
1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
5 large eggs, or 1 1/4 cups egg substitute
1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
1/4 teaspoon salt
Topping
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Glaze4 ounces butter7 1/2 ounces brown sugar1 3/8 ounces maple syrup or corn syrup, or 1 1/2 ounces honey BreadFrench or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" panCustard12 ounces whipping cream, half and half, milk, or fat-free half and half5 large eggs, or 10 ounces egg substitute1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract1/4 teaspoon saltTopping3 3/4 ounces brown sugar1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamonDirections
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
3) Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. Leftover/stale bread works well here; kids may prefer softer, sandwich-type bread, which will make softer, smoother French toast. Adults seem to prefer bread with more body.
4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
6) When you're ready to bake, preheat the oven to 350°F.
7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
Yield: 9 to 12 servings.
Sour Cream Coffee Cake
Another Barefoot Contessa winner.
Sour Cream Coffee Cake
Serves 8 to 10
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
nocoupons
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
nocoupons
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Sour Cream Coffee Cake
Serves 8 to 10
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
nocoupons
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
nocoupons
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Doughnuts
These are everything a doughnut should be. Thanks PW for the recipe!
Doughnuts
1-⅛ cup Whole Milk, Warm
¼ cups Sugar
2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-¼ stick Unsalted Butter, melted
4 cups All-purpose Flour
¼ teaspoons Salt
Canola Oil
GLAZE
3 cups Powdered Sugar
½ teaspoons Salt
½ teaspoons Vanilla
½ cups Cold Water Or Milk
Preparation Instructions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.
Doughnuts
1-⅛ cup Whole Milk, Warm
¼ cups Sugar
2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-¼ stick Unsalted Butter, melted
4 cups All-purpose Flour
¼ teaspoons Salt
Canola Oil
GLAZE
3 cups Powdered Sugar
½ teaspoons Salt
½ teaspoons Vanilla
½ cups Cold Water Or Milk
Preparation Instructions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.
Raspberry Granola
Raspberry Granola Breakfast Bake
1 egg
1/4 c sugar
1 1/2 c milk
1 Tbls melted butter
1 c fresh raspberries (or frozen, thawed)
3 c granola
maple syrup or honey for topping
Preheat oven to 350F and spray a 9-inch pie plate with nonstick spray.
Beat egg, sugar, milk, and melted butter. Stir in the raspberries and granola. Pour into dish and bake for 45-60 min until set (Mine took about 50 min).
Serve slightly warm topped with honey or maple syrup.
Orange Rolls
Orange Rolls by Lion House
Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half
Place powdered sugar and orange juice in a small bowl; add half the
amount of heavy cream. With spoon or mixer, mix until smooth. If icing
is too thick, add more cream a little at a time. The hotter the rolls
are when frosted, the thicker the frosting needs to be. Note: You can
add more orange flavor by mixing in 1 to 2 teaspoons orange zest if
desired.
Lion House Dinner Rolls
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until
milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups
flour. Mix on low speed until ingredients are wet, then for 2 minutes
at medium speed. Add 2 cups flour; mix on low speed until ingredients
are wet, then for 2 minutes at medium speed. (Dough will be getting
stiff and remaining flour may need to be mixed in by hand). Add about ½
cup flour and mix again, by hand or mixer. Dough should be soft, not
overly sticky, and not stiff (It is not necessary to use the entire
amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of
vegetable oil all around sides of bowl. Turn dough over in bowl so it
is covered with oil. (This helps prevent dough from drying out). Cover
with plastic and allow to rise in warm place until double in size.
Sprinkle cutting board or counter with flour and place dough on floured
board. Roll out and cut rolls into desired shape and size. Place on
greased (or parchment lined) baking pans. Let rise in warm place until
rolls are double in size (about 1-1 ½ hours).
Follow recipe for Orange Rolls at this point.
Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half
Place powdered sugar and orange juice in a small bowl; add half the
amount of heavy cream. With spoon or mixer, mix until smooth. If icing
is too thick, add more cream a little at a time. The hotter the rolls
are when frosted, the thicker the frosting needs to be. Note: You can
add more orange flavor by mixing in 1 to 2 teaspoons orange zest if
desired.
Lion House Dinner Rolls
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until
milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups
flour. Mix on low speed until ingredients are wet, then for 2 minutes
at medium speed. Add 2 cups flour; mix on low speed until ingredients
are wet, then for 2 minutes at medium speed. (Dough will be getting
stiff and remaining flour may need to be mixed in by hand). Add about ½
cup flour and mix again, by hand or mixer. Dough should be soft, not
overly sticky, and not stiff (It is not necessary to use the entire
amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of
vegetable oil all around sides of bowl. Turn dough over in bowl so it
is covered with oil. (This helps prevent dough from drying out). Cover
with plastic and allow to rise in warm place until double in size.
Sprinkle cutting board or counter with flour and place dough on floured
board. Roll out and cut rolls into desired shape and size. Place on
greased (or parchment lined) baking pans. Let rise in warm place until
rolls are double in size (about 1-1 ½ hours).
Follow recipe for Orange Rolls at this point.
Peanut Butter Granola
Whenever I make this my kids insist they are cookies. This really gives you an energy boost, is extremely satisfying and dessert all at the same time.
Peanut Butter Granola
Makes about 6 cups (12 servings)
MAKE AHEAD: The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated for up to 1 month.
4 tablespoons (1/2 stick) unsalted butter
1 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups rolled oats (do not use quick-cooking)
Preheat the oven to 375 degrees. Have an ungreased rimmed baking sheet at hand.
Combine the butter, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. The mixture should be smooth and thick; if needed, microwave on HIGH for another minute.
Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on the baking sheet and bake for 10 minutes, or just until browned and crisp.
Let cool on the baking sheet, then break it up into bite-size pieces. Store in an airtight container.
Per 1/2-cup serving: 253 calories, 7 g protein, 38 g carbohydrates, 10 g fat, 3 g saturated fat, 6 mg cholesterol, 98 mg sodium, 5 g dietary fiber, 10 g sugar
Peanut Butter Granola
Makes about 6 cups (12 servings)
MAKE AHEAD: The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated for up to 1 month.
4 tablespoons (1/2 stick) unsalted butter
1 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups rolled oats (do not use quick-cooking)
Preheat the oven to 375 degrees. Have an ungreased rimmed baking sheet at hand.
Combine the butter, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. The mixture should be smooth and thick; if needed, microwave on HIGH for another minute.
Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on the baking sheet and bake for 10 minutes, or just until browned and crisp.
Let cool on the baking sheet, then break it up into bite-size pieces. Store in an airtight container.
Per 1/2-cup serving: 253 calories, 7 g protein, 38 g carbohydrates, 10 g fat, 3 g saturated fat, 6 mg cholesterol, 98 mg sodium, 5 g dietary fiber, 10 g sugar
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