Cinnamon Rolls
1 1/2 cups lukewarm water
1 Tablespoon rapid rise yeast
1/3 cup sugar
1/3 cup oil
1/3 cup powdered milk
1/2 Tablespoon salt
2 eggs
4 1/2 - 5 cups flour
2 Tablespoon flax seed (optional)
Combine all ingredients except the salat and mix thoroughly. Turn off the mixer and let stand for 10 minutes. Add the salt and mix again for 5 minutes. Let rise until doubled in size. Put on a floured surface and roll out into a fairly thin rectangular shape. Melt butter and rub across the dough (I like to use my hands, but a pastry brush will work) Sprinkle generously with cinnamon and brown sugar. I probably use somewhere between 1/2 stick - 1 stick butter. Start at one end and roll and tuck as you go to form a log. Use a piece of dental floss to cut through the dough for individual rolls. Place in a pan sprayed with Pam and let rise until double in size.
Bake in a preheated oven at 350 degrees for 10-15 minutes until golden brown.
Cream Cheese Frosting
1 8-ounce package of cream cheese
1 stick butter
3-4 cups powdered sugar
1 tsp vanilla
1/8-1/4 tsp sea salt (taste as you add for right amount for you)
Spread across slightly cooled cinnamon rolls.
Picture to follow.
Thursday, May 5, 2016
Saturday, February 11, 2012
Chocolate Haupia Pie
One of the reasons I look forward to Super Bowl Sunday!!
Pie Crust (makes 2, 9 inch pie shells)
Flaky Pie Crust with Coconut Oil (See http://apronofgrace.com/2011/flaky-pie-crust-using-coconut-oil/)
3 cups All-Purpose or Unbleached Flour
1 tablespoon Sugar
1/2 teaspoon Salt
6 tablespoons Butter (chilled and sliced)
3 tablespoons Coconut Oil (chilled)
4 tablespoons Ice Water
Cooking Directions
In a medium bowl, mix dry ingredients.
Add chilled butter and coconut oil and blend with a pastry blender or fork till mixture is crumbly.
Stir in ice water and knead a few times.
Mold into a disc and wrap in plastic wrap and place in the refrigerator for 15 minutes or more.
Roll on lightly floured surface and cut into a circle about 2 inches larger than your pie pan inverted on top of the dough.
Place in pan and prick bottom with a fork.
Flute the edges and than brush edges with a light coat of milk or cream using a pastry brush.
Fill as desired and bake.
If you will be needing the crust pre-baked for cream pie, etc, than place a piece of tin foil on the raw dough and fill with dry beans and bake at 350 degrees for about 15 minutes, or until edges are golden brown.
You may also freeze pie crust if sealed properly for up to 3 months.
Just be sure to let come to room temp before using.
Filling:
In a medium saucepan, bring to a boil 2 cups of milk, 2 cups of sugar, and 2 cans of coconut milk (stir consistently). You will also need to have 1 cup cornstarch mixed into 2 cups of water ready. Once the milk mixture has come to a boil, pour the cornstarch mixture in stirring constantly until it thickens.
Have 2 cup of chocolate chips ready in a bowl. When the coconut pudding is thickened, pour half of it over the chocolate chips and stir until the chocolate pudding is smooth.
Pour 1/2 of the chocolate pudding in the bottom of the pie shell. Then pour the coconut pudding on top of the chocolate pudding. Pour the last 1/2 of the chocolate pudding on top of the coconut pudding. Chill for 1 hour and then spread whipped topping across the top of the pie. Grate a chocolate bar and sprinkle over the top. Makes 2, 9-inch pies.
MMMMM....yummy!
Pie Crust (makes 2, 9 inch pie shells)
Flaky Pie Crust with Coconut Oil (See http://apronofgrace.com/2011/flaky-pie-crust-using-coconut-oil/)
3 cups All-Purpose or Unbleached Flour
1 tablespoon Sugar
1/2 teaspoon Salt
6 tablespoons Butter (chilled and sliced)
3 tablespoons Coconut Oil (chilled)
4 tablespoons Ice Water
Cooking Directions
In a medium bowl, mix dry ingredients.
Add chilled butter and coconut oil and blend with a pastry blender or fork till mixture is crumbly.
Stir in ice water and knead a few times.
Mold into a disc and wrap in plastic wrap and place in the refrigerator for 15 minutes or more.
Roll on lightly floured surface and cut into a circle about 2 inches larger than your pie pan inverted on top of the dough.
Place in pan and prick bottom with a fork.
Flute the edges and than brush edges with a light coat of milk or cream using a pastry brush.
Fill as desired and bake.
If you will be needing the crust pre-baked for cream pie, etc, than place a piece of tin foil on the raw dough and fill with dry beans and bake at 350 degrees for about 15 minutes, or until edges are golden brown.
You may also freeze pie crust if sealed properly for up to 3 months.
Just be sure to let come to room temp before using.
Filling:
In a medium saucepan, bring to a boil 2 cups of milk, 2 cups of sugar, and 2 cans of coconut milk (stir consistently). You will also need to have 1 cup cornstarch mixed into 2 cups of water ready. Once the milk mixture has come to a boil, pour the cornstarch mixture in stirring constantly until it thickens.
Have 2 cup of chocolate chips ready in a bowl. When the coconut pudding is thickened, pour half of it over the chocolate chips and stir until the chocolate pudding is smooth.
Pour 1/2 of the chocolate pudding in the bottom of the pie shell. Then pour the coconut pudding on top of the chocolate pudding. Pour the last 1/2 of the chocolate pudding on top of the coconut pudding. Chill for 1 hour and then spread whipped topping across the top of the pie. Grate a chocolate bar and sprinkle over the top. Makes 2, 9-inch pies.
MMMMM....yummy!
Lupulu
Another reason I look forward to Super Bowl Sunday! Yes, we do Hawaiian!
You will need:
taro leaves (purchase at Hawaiian Hut in West Valley)
canned tomatoes
chopped onions
corned beef
coconut milk
Rinse taro leaves and cut off the stem. Try to choose taro leaves with no holes in them. Place one on top of the other (with tips in opposite direction) in the palm of your hand. With your other hand, fill leaves with a scoop of corned beef, a handful of chopped onions, and a spoonful of tomatoes. Wrap up your packets by folding the leaves together. Place your packets into a pressure cooker. 1 can tomatoes, 1 can corned beef usually makes 6 packets. Pour a can of coconut milk over the packets. Place pressure cooker on the stove on high until it reaches the second red line and then turn to low. Let cook for 45 minutes to 1 hour.
You will need:
taro leaves (purchase at Hawaiian Hut in West Valley)
canned tomatoes
chopped onions
corned beef
coconut milk
Rinse taro leaves and cut off the stem. Try to choose taro leaves with no holes in them. Place one on top of the other (with tips in opposite direction) in the palm of your hand. With your other hand, fill leaves with a scoop of corned beef, a handful of chopped onions, and a spoonful of tomatoes. Wrap up your packets by folding the leaves together. Place your packets into a pressure cooker. 1 can tomatoes, 1 can corned beef usually makes 6 packets. Pour a can of coconut milk over the packets. Place pressure cooker on the stove on high until it reaches the second red line and then turn to low. Let cook for 45 minutes to 1 hour.
Wednesday, December 7, 2011
Crusty French Bread
One of our favorite breads to eat with a bowl full of soup...
2 cups warm water
1 Tablespoon yeast
1 Tablespoon sugar
1 Tablespoon oil
2 tsp salt
4 1/2 cups - 5 cups of flour
1/4 cup wheat gluten
Proof water, yeast, and sugar in mixing bowl. Add the rest of the ingredients and mix/knead the dough for 10 minutes. Form dough into a ball and rub oil all around it. Let it double in size. Shape into two loaves. Place on a pan sprayed with Pam and sprinkled with cornmeal. Make slits in the top of the loaf with a sharp knife. Let rise to double in size a second time. Preheat oven to 375 degrees. Place loaves in oven and bake for 30 minutes. For a crustier crust, spray with water 2-3 times during baking cycle.
Wednesday, August 3, 2011
Avocado Slaw
Okay so Duane and I love to watch The Next Food Network Star. This is one of my favorite recipes for this season. Susie Jiminez calls it Cabbage Slaw, I like to call it
AVOCADO SLAW
1 head of cabbage, shredded.
1 red onion, chopped finely
1 bunch of cilantro, chopped very fine
3 limes, juiced
2 avocados
1-2 jalapenos, fined chopped
1 cucumber, deseeded and finely sliced
1/4 to 1/2 tsp fennel seeds, rubbed in between hands into the bowl
Combine all the ingredients and season with salt and pepper ( in my rush, I forgot the salt and pepper and didn't even miss it!)
I quickly mashed my avocados with a potato masher, leaving some chunks as well. Mix it in softly and not too much (can produce a bitter flavor with too much mixing).
This is tasty as a side dish. I would use it on chicken and fish tacos as well. Soooo YUMMY!!!
Seriously Enjoy!!
Tuesday, January 4, 2011
Thai Fillet of Fish in Banana Leaves
SORRY NO PICTURE - WILL HAVE TO INCLUDE LATER!
So we just left my father-in-law's and mother-in-law's home following an awesome holiday celebration together. We had a wonderful Hawaiian meal for New Year's Eve prepared by my sister-in-law and my niece! Anyway, the left behind some Taro leaves. My mother-in-law said that she would never use them and I excitedly accepted them so that I could make one of the wonderful dishes again. I got home and found that she also sent some banana leaves! Banana leaves! What am I going to do with banana leaves?? I found this recipe on About.com. It goes together so easily. The only problem I found was in interpretation of measurements. I will provide the original recipe and then what I did.
I loved wrapping the fish in the banana leaves and my kids loved unwrapping the banana leaves to reveal the fish! My 6-year old son said, "This is like unwrapping a present!" The recipe says you can use aluminum foil as well, but I am here to tell you that you should definitely make the trip to a Polynesian or Asian store and pick up some banana leaves for two reasons: 1) Would your son ever think opening aluminum foil was even remotely reminiscent of opening a present? and 2) There is a distinct added flavour from the banana leaves! YUM!
So here it goes:
2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too (SERVES 2-3), I USED 3 FILLETS OF SALMON
1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil, MOST DEFINITELY BANANA LEAVES!
COCONUT MARINADE/SAUCE:
1 shallot I USED 1 ONION, WE DIDN'T HAVE A SHALLOT, PLUS ONIONS ARE LESS POTENT
2 cloves garlic
1 thumb-size piece galangal (or ginger), sliced I USED 1/2 TSP GROUND GINGER
2 tsp. ground coriander
handful of basil leaves I USED 1 TBLS DRIED BASIL
2 Tbsp. fish sauce I DON'T DO FISH SAUCE, CAN'T STAND THE SMELL. I'LL EAT IT THOUGH IF YOU PUT IT IN :)
1/2 can good-quality coconut milk I USED THE WHOLE CAN OF COCONUT MILK
2 kaffir lime leaves, snipped into slivers with scissors, OR 1 tsp. lime zest I USED FRESH LEMON ZEST FROM 1 LEMON
1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili from the spice aisle I USED DRIED RED CHILI, NOT CRUSHED
1 tsp. chili powder
juice of 1/2 lime I USED JUICE FROM 1 LEMON
Preparation:
Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
Slather the marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes. Tip: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice.
AWESOME! ENJOY!
So we just left my father-in-law's and mother-in-law's home following an awesome holiday celebration together. We had a wonderful Hawaiian meal for New Year's Eve prepared by my sister-in-law and my niece! Anyway, the left behind some Taro leaves. My mother-in-law said that she would never use them and I excitedly accepted them so that I could make one of the wonderful dishes again. I got home and found that she also sent some banana leaves! Banana leaves! What am I going to do with banana leaves?? I found this recipe on About.com. It goes together so easily. The only problem I found was in interpretation of measurements. I will provide the original recipe and then what I did.
I loved wrapping the fish in the banana leaves and my kids loved unwrapping the banana leaves to reveal the fish! My 6-year old son said, "This is like unwrapping a present!" The recipe says you can use aluminum foil as well, but I am here to tell you that you should definitely make the trip to a Polynesian or Asian store and pick up some banana leaves for two reasons: 1) Would your son ever think opening aluminum foil was even remotely reminiscent of opening a present? and 2) There is a distinct added flavour from the banana leaves! YUM!
So here it goes:
2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too (SERVES 2-3), I USED 3 FILLETS OF SALMON
1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil, MOST DEFINITELY BANANA LEAVES!
COCONUT MARINADE/SAUCE:
1 shallot I USED 1 ONION, WE DIDN'T HAVE A SHALLOT, PLUS ONIONS ARE LESS POTENT
2 cloves garlic
1 thumb-size piece galangal (or ginger), sliced I USED 1/2 TSP GROUND GINGER
2 tsp. ground coriander
handful of basil leaves I USED 1 TBLS DRIED BASIL
2 Tbsp. fish sauce I DON'T DO FISH SAUCE, CAN'T STAND THE SMELL. I'LL EAT IT THOUGH IF YOU PUT IT IN :)
1/2 can good-quality coconut milk I USED THE WHOLE CAN OF COCONUT MILK
2 kaffir lime leaves, snipped into slivers with scissors, OR 1 tsp. lime zest I USED FRESH LEMON ZEST FROM 1 LEMON
1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili from the spice aisle I USED DRIED RED CHILI, NOT CRUSHED
1 tsp. chili powder
juice of 1/2 lime I USED JUICE FROM 1 LEMON
Preparation:
Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
Slather the marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes. Tip: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice.
AWESOME! ENJOY!
Saturday, December 25, 2010
Christmas Eve Profiteroles
Step 1:
Cream Puffs
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 12 heaping tablespoons onto a greased baking sheet. Bake at 400 degree for 30-35 minutes or till golden. Cool on a wire rack.
Step 2:
Fill Cream puffs with Farr Better Peppermint Stick Ice Cream
Step 3:
Drizzle with Hot Fudge Sauce. Recipe follows.
Hot Fudge Sauce
1 cup butter
1/2 cup cocoa powder
3 cups sugar
1 can evaporated milk
Bring the above ingredients to a boil and continue to boil for 7-8 minutes. Then remove from heat and add
1 tsp vanilla
Serve warm to hot.
ENJOY!
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