Monday, May 3, 2010

orange rolls

for the rolls:

1/2 cup water

1/2 cup milk

1/3 cup brown sugar

2 1/4 teaspoons active dry yeast (.25 oz package)

1 egg

1/3 cup butter, softened

1 teaspoon salt

3 3/4 cups bread flour

For the filling:

1 cup brown sugar

1/3 cup butter, softened

zest of two oranges

For the glaze:

3 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1/2 teaspoon vanilla extract

juice of 1/2 orange

1/8 teaspoon salt

in a small saucepan, heat the milk and water until the mixture

reaches 120 degrees. pour the mixture into the bowl of a

stand mixer fitted with a dough hook. add the sugar and yeast and

let sit until the mixture bubbles (around 10 minutes).

with the mixer on medium low speed, add the egg, butter,

salt and flour. mix for 8 minutes. the dough will be slightly sticky.

lightly grease a medium bowl. add the dough, and turn to

coat the top. cover with a towel and let the dough rise in a warm

place for one hour.

punch down the dough and cover again with the towel while you

mix together the filling ingredients.

turn the dough out onto a lightly floured surface and roll into a
25 x 6 inch rectangle
(you may want to split this into two 13 x 6 inch rectangles).
spread with the filling mixture. roll up the dough and pinch
together. slice into 24 one inch slices and place on a baking sheet.
cover with a clean kitchen towel and let rise in a warm place
for about 45 minutes.
preheat the oven to 350°. bake for 20-25 minutes, until the tops
of the rolls begin to brown. while the rolls bake, whisk together the
icing ingredients until smooth. remove the rolls from the oven and
slather with the icing.

asian style oven-fried chicken

asian style oven-fried chicken

1 tbsp unsalted butter
2/3 cup buttermilk baking mix
3 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp lemon peel, grated
2 tsp parsley
1-1/2 tsp instant garlic powder
3-1/2 lb whole chicken, cut up

preheat oven to 425°F. melt butter in a 9x13 inch pan in oven until melted.
combine baking mix, next 5 ingredients and salt to taste in a shallow bowl.
coat chicken. place skin side down in pan. bake 35 minutes uncovered.
turn, and bake about 15 minutes more, until chicken is cooked through.

Saturday, May 1, 2010

chicken paprikash

2 T. butter
2 onions, thinly sliced
salt and pepper, to taste
1 lb. boneless, skinless chicken breasts
1 T. sweet paprika
1 c. chicken stock
1 c. sour cream
1/2 lb. fully cooked & drained egg noodles

1. heat the butter in a large skillet. add the onions and season with salt and pepper. cook for 3 minutes.

2. cut chicken into cubes and add to the skillet, then add the paprika and chicken stock. stir to incorporate the paprika. bring to a boil. reduce heat to a simmer, cover skillet, and let simmer for one hour. remove from heat.

3. stir the sour cream into the sauce in the skillet. nd stir to coat. Serve over egg noodles

Saturday, April 24, 2010

black bean sloppy joes

Black Bean Sloppy Joes

1 lb hamburger or ground turkey
2 cans black beans, drained and rinsed
1 sweet onion, chopped
1 green or red pepper, chopped
1 ½ cups ketchup
2 T Worcestershire sauce
1 6oz. can tomato paste
¾ cup water
3 T brown sugar
1 t dry mustard
salt and pepper to taste

Brown hamburger with onions and green pepper. Add cooked beans. In a small bowl mix remaining ingredients. Add to hamburger bean mixture and simmer long enough to get everything hot and blend flavors.

Serve on homemade whole wheat French Bread Rolls.

Friday, April 23, 2010

Layered Cabbage Casserole

This recipe is similar to cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavor improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special.


1/3 cup butter
8 cups cabbage, finely shredded
1 cup onion, finely chopped
1 teaspoon salt


1 tablespoon vegetable oil
1 large garlic clove, minced
1 lb lean ground beef
1 lb ground turkey
1 teaspoon paprika
1/2 teaspoon black pepper, freshly ground


3 cups onions, thinly sliced
1 (28 ounce) can tomatoes, drained
1 (14 ounce) can tomato sauce
1/2 cup brown sugar
1/2 cup white vinegar
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground


3/4 cup rice, uncooked


1 cup sour cream, at room temperature

  1. In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
  2. Stir in salt and transfer to a large bowl.
  1. Add oil to skillet and cook garlic, beef and turkey over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
  2. Stir in paprika and pepper then set aside.
  1. In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
  2. in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
  3. Sprinkle with half the rice, then 1/3 of the tomato sauce.
  4. Repeat layers, finishing with the cabbage and tomato sauce.
  5. Cover and bake for 2 hours at 325F or until cabbage is tender.
  6. Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.