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