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Reply
| | From:  Genie· (Original Message) | Sent: 6/17/2008 6:39 PM |
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| | | From: Genie· | Sent: 6/17/2008 6:40 PM |
Eggnog Cream Puffs Cream Puffs (see below)
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 tablespoon unflavored Knox Gelatine
2 cups dairy eggnog
1 cup whipping cream
Confectioners' sugar (optional)
Chocolate Fudge Sauce Combine cornstarch, sugar and gelatine in a nonreactive saucepan. Gradually stir in the eggnog. Blend until smooth, then turn on the heat. Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture often to prevent a skin from forming. When eggnog mixture has cooled completely, beat it until smooth. Whip the cream until stiff and fold into the cooled eggnog mixture. Fill 12 cream puff shells. Top with chocolate sauce and refrigerate. Sift confectioners' sugar over each cream puff just before serving. Cream Puffs
1/4 cup Crisco®
1/2 cup boiling water
1/2 cup flour
1/4 teaspoon salt
2 eggs Combine Crisco® and boiling water and stir over low heat. Add all at once to this the flour and salt. Beat until smooth. Remove from heat. Add 2 eggs, one at a time, beating vigorously after each addition. Drop from a tablespoon onto a greased sheet. Bake at 350 degrees F for 20 minutes. Slice open and fill with eggnog filling. | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:41 PM |
| Pumpkin Cinnamon Rolls
1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter
Caramel frosting (recipe follows)
In small saucepan, heat milk and 2 tbsp. butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
CARAMEL FROSTING
1/4 cup (4 tbsp.) butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency. | | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:42 PM |
Christmas Holiday Treasures
The Dough Takes-on the Same Pleats, Folds and Dimples as a Cloth Bag
Inside Each Pouch is the Treasure: a Creamy, Rich Cream Cheese and Cranberry Filling
Makes 16 Rolls
Dough 3 to 3-1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon grated orange peel 1 envelope Fleischmann’s QuickRise Yeast 1 teaspoon salt 1/4 teaspoon ground mace 1/2 cup milk 1/4 cup water 1/3 cup butter or margarine 2 large eggs 1 egg yolk, reserve white Cranberry Filling 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup dried cranberries, dried cherries or raisins
In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 16 equal portions. Roll each to 6-inch circle. Place an equal amount of Cranberry Filling in the center of each circle. Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal. Place rolls, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Uncover rolls. Pinch again, just above filling, to seal. Lightly beat reserved egg white; brush on rolls. Bake at 350oF for 20 to 25 minutes or until golden. Remove from sheets; cool on wire racks. Tie each with a narrow ribbon.
Cranberry Filling:
In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla. Beat with electric mixer until smooth. Stir in dried cranberries. | | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:42 PM |
Zesty Cranberry Nut Sweet Rolls Recipe
1/3 C. sweetened dried cranberries
1/4 C. orange juice
1/4 C. butter
1 C. buttermilk
2 eggs
1/4 C. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 C. coarsely chopped roasted pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 C. sugar
1/2 C. heavy cream
Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.
Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing. Makes 24 rolls.
Icing:
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:43 PM |
| Cherry Festival Pecan Sticky Buns
A delightful complement to any early-morning breakfast,
mid-day brunch, or an evening or holiday meal. The fragrant
taste of cherries is blended nicely into the filling,
surrounded by sweet dough.
Basic Sweet Dough
Ingredients:
Milk 4 cups
Yeast 2 tablespoons
Sugar 1 cup
Salt 1 tablespoon
Butter (melted) stick (4 oz)
Nutmeg 1/2 teaspoon
Vanilla 1 teaspoon
Eggs 4
All-purpose flour 6 - 7 cups
Method:
1. Heat milk until a skin forms on surface, remove from heat
and add butter. Allow mixture to cool.
2. Add eggs, sugar, yeast and vanilla and beat into the milk
mixture.
3. Gradually add the flour and salt. Stir until a smooth but
sticky dough is formed. Cover and let rise in a warm place.
Filling for Sweet Dough
Softened butter 8 tbsp
Brown sugar 1 cup
Cinnamon 2 tbsp
Dried Cherries, chopped 1 1/2 cup
Smear
Brown Sugar 1 cup firmly packed
Cinnamon 1 tbsp
Butter, melted 12 oz (3 sticks)
Corn syrup 3/4 cup
Honey 1 cup
Pecans pieces 2 cups
1. Cream first three ingredients.
2. Using an electric mixer, slowly blend in syrup and honey on
MED speed.
3. Reserve the pecans for the assembly process.
To Assemble Sticky Buns:
Roll dough into a large rectangle.
Using a pastry brush, apply the melted butter on the dough.
Mix together the brown sugar and the cinnamon and sprinkle the
mixture over the top of the butter. Evenly distribute the
chopped cherries over the dough.
Roll the dough up jelly-roll style and seal the edges tightly.
Let rest while preparing the pan.
Take a 12" X 18" baking sheet and apply one quarter to one
third inch of the smear to the bottom. Be careful not to use too
much. Sprinkle the pecans onto the smear. Save remaining smear
for another pan.
Take the prepared sweet dough and cut it into 1 " circles until
all the dough is used. Place the rolls, wide side down on the
prepared pan about _" apart.
Place pan in a warm place and proof until almost double in
volume.
Bake at 350 - 375 F for 20 - 25 min. or until smear is a rich
amber color.
After removing from the oven, immediately invert the pan onto a
clean serving dish | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 6:43 PM |
Nutmeg Rolls
Roll Ingredients: 1 cup butter, softened
2 tsp vanilla
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/2 tsp nutmeg
1/4 tsp salt Preparation: Cream butter with vanilla, gradually beat in sugar, then blend in egg. Mix together with flour, nutmeg & salt. Add to butter mixture & mix well. Divide into 14 equal portions. On sugared board shape each piece in roll 12 inches long and 1/4 inch wide. Cut in 2 inch lengths and put on greased cookie sheet. Bake in preheated 350 farneheit oven for 12 minutes. Cool on rack. Spread with frosting, sprinkle with nutmeg. Glaze Ingredients 1/3 cup butter
1 tsp vanilla
2 tsp rum or rum extract
2 cups powdered sugar
2 tablespoons light cream
Glaze Preparation
Cream butter with vanilla. Add rum and blend in sugar and cream. Beat until smooth.
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