8 Servings
Uncategorized
3 1/4 c ur
3 tb ar
1 1/2 ts t
3 tb Dry k
2 oz etable oil
9 oz Warm water
1 pk Dry st
Mix together dry ingredients until well blended. Mix oil and water and add to dry mixture. Stir and mix until a soft dough is formed. Additional flour may be needed. Knead dough and allow it to rise to double in size. Punch down and form into rolls. Place on greased baking sheet and allow to rise again. Bake at 350 degrees for 10 - 12 minutes. Remove from oven and brush with warm butter. Makes about 10 rolls. Per serving: 278 Calories; 8g Fat (26% calories from fat); 6g Protein; 45g Carbohydrate; 2mg Cholesterol; 408mg Sodium NOTES : . Posted to EAT-L Digest 17 Mar 97 by Dot McChesney and lt;jrjet and at;MTCO.COM and gt; on Mar 18, 1997
VIEW THE RECEIPT
Showing posts with label Rolls. Show all posts
Showing posts with label Rolls. Show all posts
Salted Nut Rolls
10 Servings
Peanutbutter chips Southern
bars sweet bars candy holiday cookies Peanutbutter chips Southern
1 1 12 oz pkg nut butter chips
1 1 24 oz pkg roasted peanuts ted
1 1 10 oz pkg mini shmallows
1 cup densed milk
2 tbls garine
Grease a 9x13 pan: layer half the peanuts on the bottom. Mix the rest of the ingredients except peanuts and melt together. Pour over peanuts in the pan. Sprinkle the rest of the peanuts over the top. Oress down. Cool and cut into squares.
VIEW THE RECEIPT
Peanutbutter chips Southern
bars sweet bars candy holiday cookies Peanutbutter chips Southern
1 1 12 oz pkg nut butter chips
1 1 24 oz pkg roasted peanuts ted
1 1 10 oz pkg mini shmallows
1 cup densed milk
2 tbls garine
Grease a 9x13 pan: layer half the peanuts on the bottom. Mix the rest of the ingredients except peanuts and melt together. Pour over peanuts in the pan. Sprinkle the rest of the peanuts over the top. Oress down. Cool and cut into squares.
VIEW THE RECEIPT
Smoked Mozzarella Rolls
6 Servings
Cheese Italian
Bake Snacks Hors dOeuvres Appetizers Cheese Italian
6 sheets llo dough
4 tablespoon ter melted
8 ounces smoked zarella sliced 1/4-inch thick
8 ounces -dried tomatoes drained
Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
VIEW THE RECEIPT
Cheese Italian
Bake Snacks Hors dOeuvres Appetizers Cheese Italian
6 sheets llo dough
4 tablespoon ter melted
8 ounces smoked zarella sliced 1/4-inch thick
8 ounces -dried tomatoes drained
Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
VIEW THE RECEIPT
Cinnamon Rolls
18 Servings
Cinnamon American
Desserts Snacks Bake Picnics Spring Winter Kid Friendly Cinnamon American
DOUGH
1 cup k
3 tablespoon ter
1 1/2 cups leached flour
1/2 cup ar
1 large
1/2 teaspoon Rapid rise st
1 teaspoon t
Pam king spray
FILLING
1/2 cup Light wn sugar
4 tablespoon namon
3/4 cup Real ter
ZE
4 ounce am cheese
1 cup dered sugar
1/4 cup Butter or garine
1/2 teaspoon illa
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball. Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl, melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for 20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do) I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
VIEW THE RECEIPT
Cinnamon American
Desserts Snacks Bake Picnics Spring Winter Kid Friendly Cinnamon American
DOUGH
1 cup k
3 tablespoon ter
1 1/2 cups leached flour
1/2 cup ar
1 large
1/2 teaspoon Rapid rise st
1 teaspoon t
Pam king spray
FILLING
1/2 cup Light wn sugar
4 tablespoon namon
3/4 cup Real ter
ZE
4 ounce am cheese
1 cup dered sugar
1/4 cup Butter or garine
1/2 teaspoon illa
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball. Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl, melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for 20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do) I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
VIEW THE RECEIPT
Fastest Cinnamon Rolls
Click here for a larger picture of Fastest Cinnamon Rolls
8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
VIEW THE RECEIPT
8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
VIEW THE RECEIPT
Fastest Cinnamon Rolls
Click here for a larger picture of Fastest Cinnamon Rolls
8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
VIEW THE RECEIPT
8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
VIEW THE RECEIPT
International Cabbage Rolls
40 Servings
Cabbage Mediterranean
cabbage rolls Cabbage rolls sausage Mediterranean middle-eastern
1 lb of Jimmy Dean sage sage
1 head of bage
1/3 onion-chopped
3 oz diced Portabella hrooms
1 1 8oz box of Zatarain’s balaya Mix rice
1 1 24oz jar of Bertolli Italian sage Garlic and R
3 tablespoons of Bertolli virgin ve oil
8 large green ves-chopped
1/3 cup of green ve juice
1 tablespoon freshly chopped is the preferred method)
2 tablespoons of Cavender’s Greek soning
1 teaspoon of garlic and pepper soning
1 large frying pan
1 1 2x11x15 baking pan
1 can of Pam king spray
1 roll of aluminum foil
Cooking directions: Start the water to boil for the Zatarain’s rice mix; (follow instructions on the box). Turn the oven on bake to 350° to preheat. Dice 1 of package, (3oz), of sliced portabella mushrooms, chop 1/3 of a red onion, chop 1T of fresh tarragon or just gather 1t of dried tarragon, (make sure you only add a teaspoon of dried tarragon if you do not have the fresh), and chop 8-10 large green olives. Gather 1/3 cup of green olive juice, 1T of Cavender’s Greek seasoning, 1t of garlic and pepper seasoning. Once the rice is going good; get a large frying pan, cover its surface with 3T of olive oil, and turn the burner to med-high. When the pan is hot; add 1lb sausage, 3oz diced portabellas, 1/3 of a chopped red onion, 1T freshly chopped tarragon or 1t of dried tarragon, 1T of Cavender’s, and 1t of garlic and pepper seasoning. Brown the sausage to a light brown color, (do not overcook as it will have time to finish cooking in the oven), and then add 1/3 cup of green olive juice. Heat another 3-5 min and drain the sausage. Mix the sausage with the rice and 8-10 large chopped green olives. Stir until it is thoroughly mixed. Cut the head of cabbage in quarters and peel cabbage leaves trying to keep them in whole triangle pieces. Spray 2x11x15 pan with Pam and then put 1-2 tablespoons of filling in cabbage leaf and roll. Roll enough leaves to completely fill the pan with one layer and add the jar of Bertolli spaghetti sauce evenly over the rolls. Sprinkle 1T of Cavender’s Greek Seasoning over the rolls and cover the pan with foil. Bake at 350° degrees for 45 minutes and enjoy.
VIEW THE RECEIPT
Cabbage Mediterranean
cabbage rolls Cabbage rolls sausage Mediterranean middle-eastern
1 lb of Jimmy Dean sage sage
1 head of bage
1/3 onion-chopped
3 oz diced Portabella hrooms
1 1 8oz box of Zatarain’s balaya Mix rice
1 1 24oz jar of Bertolli Italian sage Garlic and R
3 tablespoons of Bertolli virgin ve oil
8 large green ves-chopped
1/3 cup of green ve juice
1 tablespoon freshly chopped is the preferred method)
2 tablespoons of Cavender’s Greek soning
1 teaspoon of garlic and pepper soning
1 large frying pan
1 1 2x11x15 baking pan
1 can of Pam king spray
1 roll of aluminum foil
Cooking directions: Start the water to boil for the Zatarain’s rice mix; (follow instructions on the box). Turn the oven on bake to 350° to preheat. Dice 1 of package, (3oz), of sliced portabella mushrooms, chop 1/3 of a red onion, chop 1T of fresh tarragon or just gather 1t of dried tarragon, (make sure you only add a teaspoon of dried tarragon if you do not have the fresh), and chop 8-10 large green olives. Gather 1/3 cup of green olive juice, 1T of Cavender’s Greek seasoning, 1t of garlic and pepper seasoning. Once the rice is going good; get a large frying pan, cover its surface with 3T of olive oil, and turn the burner to med-high. When the pan is hot; add 1lb sausage, 3oz diced portabellas, 1/3 of a chopped red onion, 1T freshly chopped tarragon or 1t of dried tarragon, 1T of Cavender’s, and 1t of garlic and pepper seasoning. Brown the sausage to a light brown color, (do not overcook as it will have time to finish cooking in the oven), and then add 1/3 cup of green olive juice. Heat another 3-5 min and drain the sausage. Mix the sausage with the rice and 8-10 large chopped green olives. Stir until it is thoroughly mixed. Cut the head of cabbage in quarters and peel cabbage leaves trying to keep them in whole triangle pieces. Spray 2x11x15 pan with Pam and then put 1-2 tablespoons of filling in cabbage leaf and roll. Roll enough leaves to completely fill the pan with one layer and add the jar of Bertolli spaghetti sauce evenly over the rolls. Sprinkle 1T of Cavender’s Greek Seasoning over the rolls and cover the pan with foil. Bake at 350° degrees for 45 minutes and enjoy.
VIEW THE RECEIPT
Pizza Rolls
0
Ground Beef
American
Bread Main Dish Bake Ground Beef American
2 ounces und beef
2 ounces ato sauce
1 ounce sliced hrooms
1 pinch lian seasonings
1/2 teaspoon grated mesan cheese
1/2 teaspoon on juice
1/2 tube refrigerated crescent rolls
1 ounce grated zarella cheese
side ad
1. Brown hamburger in a skillet over medium heat. Drain. 2. Add tomato sauce and sliced mushrooms to browned meat. Add Italian seasonings, grated Parmesan cheese and lemon juice. Heat over medium-low. 3. Preheat oven to 375 degrees. 4. Open refrigerated rolls. DO NOT separate into triangles. Separate ONLY into rectangles. (One tube of rolls will make 4 rectangles). 5. Sprinkle grated mozzarella cheese onto rectangles. Spoon meat and mushroom mixture onto one half of each rectangle. 6. Starting at the meat-filled half of each dough rectangle, roll up from the narrow edge. 7. Place on a baking sheet and cook in preheated oven for 10 to 15 minutes until golden brown. 8. Serve with a side salad.
VIEW THE RECEIPT
Ground Beef
American
Bread Main Dish Bake Ground Beef American
2 ounces und beef
2 ounces ato sauce
1 ounce sliced hrooms
1 pinch lian seasonings
1/2 teaspoon grated mesan cheese
1/2 teaspoon on juice
1/2 tube refrigerated crescent rolls
1 ounce grated zarella cheese
side ad
1. Brown hamburger in a skillet over medium heat. Drain. 2. Add tomato sauce and sliced mushrooms to browned meat. Add Italian seasonings, grated Parmesan cheese and lemon juice. Heat over medium-low. 3. Preheat oven to 375 degrees. 4. Open refrigerated rolls. DO NOT separate into triangles. Separate ONLY into rectangles. (One tube of rolls will make 4 rectangles). 5. Sprinkle grated mozzarella cheese onto rectangles. Spoon meat and mushroom mixture onto one half of each rectangle. 6. Starting at the meat-filled half of each dough rectangle, roll up from the narrow edge. 7. Place on a baking sheet and cook in preheated oven for 10 to 15 minutes until golden brown. 8. Serve with a side salad.
VIEW THE RECEIPT
Madden's Caramel Rolls
16 Servings
Bread
American
Bread Breakfast American
2 package st dry
2 cups Water lukewarm
1 ea well beaten
1 teaspoon t
6 tablespoon ar
3 tablespoon rtening melted
5 1/2 cups ur sifted
2 1/4 cups wn sugar
3/4 cup Whipping am
1/2 cup ter to butter the pan
Dissolve yeast in warm water (approx 120?); let stand 5 minutes. Mix egg, salt, sugar, shortening and add to yeast. Mix in flour. Should take 5 - 5 1/2 cups of flour. Cover bowl and let rise until double in bulk. PUnch down and roll out on a lightly floured surface into a rectangle about 12 x 17 inches. Roll jelly-roll fashion and slice 1 inch thick. Grease 13 x 9 2 inch pan heavily with butter. Spread brown sugar evenly over bottom of pan. Pour unwhipped whipping cream over brown sugar. Arrange rolls cut side up and 1/2 inch apart on top of cream. Bake at 375? for 20 minutes or until rolls are golden brown. Let stand in pan for 5 minutes, then invert on a wire rack set over wax paper. Serve warm.
VIEW THE RECEIPT
Bread
American
Bread Breakfast American
2 package st dry
2 cups Water lukewarm
1 ea well beaten
1 teaspoon t
6 tablespoon ar
3 tablespoon rtening melted
5 1/2 cups ur sifted
2 1/4 cups wn sugar
3/4 cup Whipping am
1/2 cup ter to butter the pan
Dissolve yeast in warm water (approx 120?); let stand 5 minutes. Mix egg, salt, sugar, shortening and add to yeast. Mix in flour. Should take 5 - 5 1/2 cups of flour. Cover bowl and let rise until double in bulk. PUnch down and roll out on a lightly floured surface into a rectangle about 12 x 17 inches. Roll jelly-roll fashion and slice 1 inch thick. Grease 13 x 9 2 inch pan heavily with butter. Spread brown sugar evenly over bottom of pan. Pour unwhipped whipping cream over brown sugar. Arrange rolls cut side up and 1/2 inch apart on top of cream. Bake at 375? for 20 minutes or until rolls are golden brown. Let stand in pan for 5 minutes, then invert on a wire rack set over wax paper. Serve warm.
VIEW THE RECEIPT
Creamy Sauerkraut Rolls
6 Servings
Canned sauercraut
"European"
Spicy Sauerkraut Light Lunch Main Dish Easy No Fuzz Baking Canned sauercraut "European"
2 tbs ve oil
1/2 cup smoked on (chopped)
1 cup chopped on
1 pound canned sauercraut
2 sheets of llo dough
2 pint Heavy Whiping am
1 dash per
2 tbs ad crumbs
1. Over medium heat cook olive oil, bacon and onions for 10 min. 2. Drain Sauercraut from the can and add to ready bacon and onions, ad dash of pepper and cook troughly, all together, until golden brown ( for 20 minutes). Stir occasionally. 3. Unroll and place 2x4 sheets of phyllo neht to each other. 4. After the sauercraut mix is troughly cooked, let cool for 15-20 minutes. 5. Spread a dash of oil and bread crumbs evanly over baking dish. 6. Layer the Sauercraut mix onto Phyllo and spread evenly. Roll Phyllo w/the kraut tightly into two rolls and cut into 1 inch thick pieces. Place the roled pieces vertically into baking dish. 7. Cover the dish w/heavy whipped cream and bake on 400 degrees for 20 minutes. Let coll and serve as deloicious side.
VIEW THE RECEIPT
Canned sauercraut
"European"
Spicy Sauerkraut Light Lunch Main Dish Easy No Fuzz Baking Canned sauercraut "European"
2 tbs ve oil
1/2 cup smoked on (chopped)
1 cup chopped on
1 pound canned sauercraut
2 sheets of llo dough
2 pint Heavy Whiping am
1 dash per
2 tbs ad crumbs
1. Over medium heat cook olive oil, bacon and onions for 10 min. 2. Drain Sauercraut from the can and add to ready bacon and onions, ad dash of pepper and cook troughly, all together, until golden brown ( for 20 minutes). Stir occasionally. 3. Unroll and place 2x4 sheets of phyllo neht to each other. 4. After the sauercraut mix is troughly cooked, let cool for 15-20 minutes. 5. Spread a dash of oil and bread crumbs evanly over baking dish. 6. Layer the Sauercraut mix onto Phyllo and spread evenly. Roll Phyllo w/the kraut tightly into two rolls and cut into 1 inch thick pieces. Place the roled pieces vertically into baking dish. 7. Cover the dish w/heavy whipped cream and bake on 400 degrees for 20 minutes. Let coll and serve as deloicious side.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)