1/4 cup butter, melted
2 cans refrigerated cinnamon rolls with icing.
6 eggs
1/2 cup heavy whipping cream
2 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup
1. Heat oven to 375*. Pour melted butter into ungreased 9x13 glass baking dish. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans' drizzle with 1 cup syrup.
3. Bake uncovered 20-28 minutes or until golden brown. Cool 15 minutes
4. Meanwhile, remove covers from icing' microwave on medium for 10 seconds or until drizzling consistency.
5. Drizzle icing over top' sprinkle with powdered sugar, spoon syrup over individual servings. Serve with an addition 1/2 cup syrup.
Tuesday, May 17, 2011
Caramel Apple Steusel Bars
1 can refrigerated crescent dinner rolls
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
Apple Dumplings in Caramel Sauce
2/3 cup flour
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
Black Hills Golden Egg Bake
1/2 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
Friday, April 22, 2011
Lefse
8 cups riced or mashed potatoes (about 5 pounds)
1/2 cup heavy whipping cream
1/4 cup butter - melted
1 teaspoon salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
- Rice or mash hot boiled potatoes.
- Add all other ingredients EXCEPT FLOUR.
- Cool. (Set in fridge for several hours or overnight.)
- Add flour to cooled potato mixture. (Mixing in with your hands works best.)
- Form lefse dough into golf ball size (or larger) portions.
- Roll out thin. (You will need a generously floured surface for this and rolling pin or whatever you are using, I just push them in a a circle or square shape with my hands.)
- Cook on hot 500*, dry lefse griddle or non-stick pan, cooking once each side.
*** To clean your griddle or gill off when the flour gets on there and starts to brown get a piece of wax paper and crumble into a ball and wipe over the griddle - it will come right off. No need to wash before you continue to cook. ***
--- I spread butter on them and sprinkle with sugar (my aunt uses brown sugar) on them generously then I roll them up and chow down! You can fill them with anything you'd like, sandwich filling, fruit and cool whip - you name it it'll be good! ---
Good Luck...and Good Eating!
1/2 cup heavy whipping cream
1/4 cup butter - melted
1 teaspoon salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
- Rice or mash hot boiled potatoes.
- Add all other ingredients EXCEPT FLOUR.
- Cool. (Set in fridge for several hours or overnight.)
- Add flour to cooled potato mixture. (Mixing in with your hands works best.)
- Form lefse dough into golf ball size (or larger) portions.
- Roll out thin. (You will need a generously floured surface for this and rolling pin or whatever you are using, I just push them in a a circle or square shape with my hands.)
- Cook on hot 500*, dry lefse griddle or non-stick pan, cooking once each side.
*** To clean your griddle or gill off when the flour gets on there and starts to brown get a piece of wax paper and crumble into a ball and wipe over the griddle - it will come right off. No need to wash before you continue to cook. ***
--- I spread butter on them and sprinkle with sugar (my aunt uses brown sugar) on them generously then I roll them up and chow down! You can fill them with anything you'd like, sandwich filling, fruit and cool whip - you name it it'll be good! ---
Good Luck...and Good Eating!
Tuesday, March 29, 2011
Sausage & Cheese Crescent Squares
2 cans crescent dinner rolls
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water
1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.
2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.
4. Mix one egg with 1 tablespoon water and brush over the top of the crust.
5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.
1 pound hot or milk bulk pork sausage
1 package (8oz) cream cheese
2 cups shredded sharp cheddar cheese
1 egg
1 tablespoon water
1. Heat over to 375* Unroll 1 can of dough into 2 long rectangles; place in ungreased 9x13 glass baking dish. Press in bottom and 1/2 inch up the sides to form crust.
2. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, cook cream cheese over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
3. Unroll second can of dough on work surface; press into 9x13 rectangle, firmly pressing perforations to seal. Carefully pace over the cheese.
4. Mix one egg with 1 tablespoon water and brush over the top of the crust.
5. Bake 21-26 minutes or until golden brown. Cool 15 minutes. Cut into small squares; serve warm.
Mac & Cheese with Carmelized Onion & Bacon
8 oz macaroni noodles
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Preheat oven to 450*. Spay a 7x11 dish with PAM.
2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.
3. Meanwhile cook macaroni according to package. Drain and return to pan.
4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.
5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.
6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.
Subscribe to:
Comments (Atom)
Posts
