Friday, August 31, 2012

Sticky Buns with Toasted Pecans

Yum!  Yum!  Yum! This recipe makes 40-50 sticky buns...plenty for now..freeze some for later.  I combined two recipes to make these heavenly sticky pecan rolls. 

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 tsps) active dry yeast
9 cups all-purpose flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 TBS salt

2 cups softened butter
1/4 cup ground cinnamon for sprinkling
2 cups sugar

Pecan Caramel Topping:  *This is only enough topping for 1/2 of the recipe, about 24 rolls*
3/4 cup packed brown sugar
1/4 cup heavy cream
2 TBS light corn syrup
1/2 tsp table salt
1 cup chopped pecans, toasted

For the dough, heat the milk, vegetable oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil.  Set aside and cool to lukewarm.

Sprinkle the yeast on top and let it sit on the milk for 1 minute.  Add 8 cups of the flour.  Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour.  Stir thoroughly to combine. 

You may use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

To assemble the rolls, remove half the dough from the bowl.  On a floured surface, roll the dough into a large rectangle, about 30 x 10 inches.

To make the filling, spread 1 cup of the softened butter over the surface of the dough.  Use your fingers to spread the butter evenly.

Sprinkle 1/8 cup of the ground cinnamon and 1 cup of the sugar over the butter. 

Now, beginning at the end farthest from you, roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.

When you reach the end, pinch the long seam together.  When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.  Set aside.

Generously grease pie pans or a 9 x 13 pan with softened butter.  Set aside. 

To make the pecan caramel topping, boil the brown sugar, cream, corn syrup and salt in a saucepan over medium-low heat, for 2 minutes.  The topping is only enough for about 24 rolls (a 9x13 pan).  You will need to double the topping if you are making this full recipe.

Pour the hot caramel mixture into the greased pan(s).  Sprinkle toasted pecans over the caramel.  Set aside.

Transfer the dough logs to a cutting board and with a sharp knife, make 1 1/2 in slices.  One log will produce about 20-25 rolls.Place the sliced rolls in the pans being careful not to over crowd.  I was able to fit 24 rolls in one 9 x 13 pan.

Repeat the rolling/sugar/butter process with the other half of the dough and more pans.  Or you may cut this second log into 4 separate logs.  Wrap each log well and freeze for later.  When ready to use,  remove from freezer, let thaw and follow recipe above.

Preheat the oven to 375 degrees.  Cover the pans with a kitchen towel and set aside to rise on the counter top for a least 20 to 30 minutes before baking.  Remove the towel and bake for 13 to 17 minutes, until golden brown.  Don't allow the rolls to become overly brown.

Let rolls rest 5 minutes in the pan; then carefully turn pan upside down onto a serving platter.

Sources:  Cinnamon Rolls:  The Pioneer Woman Cooks - Ree Drummond
                Caramel Pecan Topping:  Cuisine At Home Magazine, October 2012 issue


Saturday, August 25, 2012

Thai Turkey burgers with Zesty Peanut Sauce

Oh... these burgers are so good! The peanut sauce makes these burgers extra delicious.  Serve with Asian coleslaw on the side for a delicious meal.

1/3 cup bottled light peanut sauce
1 tsp sesame oil
1 tsp reduced-sodium soy sauce
1 tsp grated lemon zest
1 tsp grated gingerroot

1 1/2 lbs ground turkey or chicken
1 cup fresh whole-grain bread crumbs (or 1/2 cup dry unseasoned bread crumbs)
1/4 cup finely minced green onions
2 TBS minced fresh cilantro
1 egg
1/2 tsp salt
1/4 tsp black pepper
3 TBS of above peanut sauce mixture
6 whole-grain hamburger buns
Lettuce and sliced tomatoes

To make sauce, combine peanut sauce, sesame oil, soy sauce, lemon zest and gingerroot in a small bowl.  Mix well and set aside.

In a large bowl, combine ground turkey, bread crumbs, green onions, cilantro, egg, salt, pepper and 3 TBS of the peanut sauce mixture (you will use the rest of the sauce to baste the burgers).  Mix gently using your hands.  Form mixture into 6 patties, about 1/2 inch thick.  Cover and refrigerate until ready to grill.

Preheat grill to high.  Brush grill rack lightly with oil.  Grill burgers for about 5 minutes per side, or until cooked through and no longer pink in the center.  Brush burgers with reserved sauce during the last 2 minutes of cooking time.

Serve burgers on lightly toasted buns with sliced tomatoes and lettuce or any of your favorite burger toppings.

Makes 6 servings

Source:  The Looneyspoons Collection - Janet & Greta Podleski


Asian Coleslaw with Sesame-Ginger Dressing

I served this coleslaw as a side to the Thai turkey burgers.  I really like the sweet and sour taste to this coleslaw.

1/2 cup seasoned rice vinegar
1/4 cup pure maple syrup (or honey)
2 TBS reduced-sodium soy sauce
1 TBS sesame oil
1 tsp grated gingerroot

1 pkg (1 lb) coleslaw mix (see note)
2 cups bean sprouts
1/3 cup chopped green onions
1 large Red Delicious apple, unpeeled, cored and shredded

To make dressing, whisk together vinegar, maple syrup, soy sauce, sesame oil and gingerroot in a small bowl.

In a large bowl, combine coleslaw mix, bean sprouts, green onions and apple.  Pour dressing over salad and mix well.  Refrigerate for 1 hour before serving.

*Note:  In place of coleslaw mix, use 7 cups shredded green cabbage and 1 cup shredded carrots.

Makes 6-8 servings

Source:  The Looneyspoons Collection - Janet & Greta Podleski


Monday, August 20, 2012

Pork Loin with Milk Gravy (Pressure Cooker)

We really enjoyed this pork loin. It was so tender and delicious.

2 TBS butter
1 TBS oil
2-3 pound pork loin
1 TBS minced garlic
1 cup dry white wine (or substitute additional chicken broth)
1 cup chicken broth
1/4 tsp dried rosemary
1 cup whole milk
2 TBS corn starch
salt and pepper to taste

Add the butter, oil and pork loin to the pressure cooker and heat on high or "brown" with the lid off until loin is lightly browned on all sides.

Add the remaining ingredients, except milk and corn starch, into the pressure cooker and securely lock on the lid.  Set the cooker to high and cook for 40 minutes.

Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.

Add milk and set the cooker to high or "brown", with lid off.  Simmer for 10 minutes.

Remove the roast to rest under foil as you thicken the gravy.  To thicken the gravy, mix corn starch with 2 TBS water and slowly add to the simmering juices.  Stir constantly until thick.  Salt and pepper gravy to taste.

Carve roast and serve with gravy.

*The longer you simmer the pork in the milk after cooking under pressure, the better the gravy will turn out.

Serves 6

Source:  Slow Food Fast - Bob Warden


Sunday, August 19, 2012

Blueberry Stuffed French Toast

I made this recipe for a lady's church brunch several years ago.  Everyone really enjoyed it.  I like this recipe because you can assemble it all the night before.  Delish!!    

12 - 14 slices (about 24 oz. loaf) day old white bread (crusts removed and then cut into 1 inch cubes)
12 - 16 oz. cream cheese cubed and then softened
1 cup fresh or frozen blueberries (I used 2 cups, which is 1 pint)
12 eggs
2 cups milk
1/3 cup maple syrup
1 tsp vanilla

1 cup sugar
2 TBS corn starch
1 cup water
1 cup blueberries
1 TBS butter

Place half of the cubed bread in a greased 9x13 pan.  Place cubed cream cheese over the bread.  Top with blueberries then remaining bread.

Beat eggs, add milk, syrup and vanilla.  Mix well.  Pour over bread mixture.  Cover and chill overnight or 8 hours.

Remove pan from refrigerator 30 minutes before baking.

Bake covered for 30 minutes at 350 degrees.  Uncover and bake 30 minutes more.

In saucepan, combine sugar and corn starch.  Add water.  Boil 3 minutes over medium heat, stirring constantly.  Stir in blueberries.  Reduce heat.  Simmer 8-10 minutes until blueberries burst.  Stir in butter.  Serve with French Toast.


Sunday, August 12, 2012

Banana-Blueberry Oat Muffins

I really enjoy these moist and delicious muffins. I double the recipe and freeze the muffins so I have them on hand for a quick breakfast.

1 cup quick-cooking rolled oats (not instant)
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1/4 cup ground flaxseed or wheat germ
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas (about 3 large or 4 small)
1/4 cup butter, melted
1 egg
1 cup fresh or frozen blueberries (do not thaw if using frozen berries)

Preheat oven to 375.  Spray a 12-cup muffin tin with cooking spray.

Combine oats, both flours, sugar, flaxseed, baking powder, baking soda and salt in a large bowl.  Mix well and set aside.

In a medium bowl, whisk together bananas,butter and egg.  Add banana mixture to dry ingredients and stir just until dry ingredients are moistened.  Gently fold in blueberries.

Divide batter among the 12 muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center of muffin comes out clean.  Cool on a wire rack.

Makes 12 muffins

Source:  The Looneyspoons Collection - Janet & Greta Podleski