Ingredients
- 3-1/2 to 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup butter
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, softened
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 4 teaspoons half-and-half or light cream
Directions
Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).5
Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.
Make-Ahead Tip
Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.
2. Christmas Morning Casserole
A hearty brunch dish that is lightening fast to make!
Ingredients
| 2 cup Smithfield Ham, diced |
| 1 pkg hash browns |
| 1 cup cheddar cheese, shredded |
| 1 cup smoked gouda cheese, grated (can substitute cheddar) |
| 1/2 cup green onion, chopped |
| 5 eggs |
| 1 cup milk |
| 1/2 cup sour cream |
| 1/2 tsp black pepper |
| 1/4 tsp salt (omit if using Smithfield country ham) |
| 3/4 cup butter melted
Directions
Preheat oven to 350 degrees F. In a casserole dish, layer hash browns, ham, and cheese until all gone.
In a medium mixing bowl, whisk together green onion, eggs, milk, sour cream, pepper, salt and butter.
Pour mixture over casserole and bake for an hour.
3. Apple Butter Hotcakes  Ingredients
1/2 cup butter, softened
1/4 cup honey
1/4 teaspoon ground cinnamon
1 12 ounce package frozen pitted light or dark sweet cherries
1/2 cup cherry jam or cherry preserves
1teaspoon finely shredded orange peel
1 1/2 cupspackaged regular or buttermilk pancake mix (not complete pancake mix)
3/4 cupmilk
2 tablespoons cooking oil
2 eggs, lightly beaten
1/2 cup purchased apple butter
For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.
For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes.
4. Champagne and Grape Jelly
In this jewel-toned jelly, grapes and champagne form a natural team. Great tasting on toast, it's also dressy enough to star on an hors d'oeuvres platter along with sharp cheese, crisp crackers and seasonal fruit like fresh figs.
Ingredients 1 bottle(s) champagne
2 cup(s) white grape juice
11 cup(s) sugar
2 teaspoon(s) unsalted butter
4 tablespoon(s) lime juice
2 package(s) (3/4 cup) liquid fruit pectin
1 1/2 cup(s) red grape juice
Zest of 1 lime
Directions
Make the champagne jelly: Combine 2 cups champagne, white grape juice, and 7 cups sugar in a large saucepan over high heat. Bring to a rolling boil and add 1 teaspoon butter, 2 tablespoons lime juice, and 1 pouch pectin. Boil for exactly 1 minute and remove from heat. Sterilize ten 1/2-pint jars. Ladle the hot mixture into the hot jars so that each jar is half full. Cover until set -- 2 to 12 hours.Make the grape jelly: Combine remaining champagne, sugar, lime juice, red grape juice, and zest in a large saucepan over high heat. Bring to a boil and stir in the remaining butter and pectin and cook for exactly 1 minute. Carefully pour over the top of the champagne jelly, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method (see Related Links) for 5 minutes. Store in a cool, dark pantry for up to 1 year. 5. Orange-Honey Arborio Rice Pudding with Toasted Granola
1/2 cup(s) Arborio rice
3 cup(s) milk
Zest of 2 medium oranges (cut into large strips)
1 cup(s) heavy cream
1/4 cup(s) sugar
1/4 cup(s) honey
1 large whole egg
1 egg yolk
1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
Directions
Combine the rice, 2 1/2 cups milk, and zest from 1 orange in a heatproof mixing bowl set over a large pot of simmering water. Cover and cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 50 to 60 minutes. Remove the orange zest and set rice aside.In a small saucepan, heat the heavy cream with the remaining 1/2 cup milk and zest until just simmering. Beat the sugar, honey, and egg and yolk together and add the hot milk mixture in a slow stream while whisking constantly. Return the mixture to the saucepan. Cook, while stirring constantly, over medium heat until the mixture thickens to a custard and coats the back of a spoon. Immediately strain the custard over the rice. Discard the zest. Add the vanilla and salt and stir to mix. Cool and store refrigerated in an airtight container. Let pudding warm slightly at room temperature before serving. Toasted Granola
Ingredients
2 1/2 cup(s) granola
1/4 cup(s) honey
3 tablespoon(s) melted butter
1/4 teaspoon(s) cinnamon
Directions Heat oven to 325 degrees F. Toss all the ingredients together and spread on a parchment-lined baking pan. Bake for 15 to 20 minutes. Cool on the pan. |
No comments:
Post a Comment