1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
09 February 2008
low-cholesterol cinnamon rolls
-Bon Appetit 1990
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
1 large russet potato, peeled
1 envelope dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105°F. to 115°F.)
1/2 cup evaporated milk
1/4 cup honey
3 tablespoons vegetable oil
1 teaspoon salt
5 cups (about) unbleached all purpose flour
2 egg whites, beaten to blend
1 1/4 cups firmly packed dark brown sugar
1 cup raisins
2 teaspoons ground cinnamon
Vegetable oil
preparation
Cook potato in medium saucepan of boiling water until tender, about 30 minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer 1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve.
Let yeast mixture stand until foamy, about 10 minutes. Add yeast to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture.
Stir in enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes. Gently punch dough down.
Grease large bowl.
Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet.
Gently punch dough down. Roll dough out on lightly floured surface to 20x15-inch rectangle. Brush dough with egg whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar mixture over dough, leaving 1-inch border on all sides.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
Starting at 1 long side, roll dough up jelly roll fashion to form cylinder. Pinch seam to seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared sheet, placing cut side up and spacing 2 inches apart. Brush rolls with vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35 minutes.
Preheat oven to 350°F.
Bake rolls until golden brown, about 30 minutes. Cool slightly in pan on rack. Serve warm or at room temperature.
05 February 2008
Tofu with Key West Barbecue Sauce
-Vegetarian Times Complete Cookbook
To make the sauce, combine .5 c ketchup. 1/3 to .5 c sugar/honey, 2 T lime juice, 2 cloves garlic, 1 minced onion, 4 T Worcestershire, 1 t hot pepper sauce. Bring to a boil then simmer 20-30 minutes.
To make the tofu you need:
1 lb firm tofu
2 T flour
2 T cornmeal
1.5 t poultry seasoning
2 t nutritional yeast
.5 t salt
.25 t pepper
2 T mustard
4 T oil for frying
Drain tofu and slice into 1/4" pieces. Mix together dry ingredients, dredge tofu in mustard and dry mixture, then fry over medium heat until golden brown.
To make the sauce, combine .5 c ketchup. 1/3 to .5 c sugar/honey, 2 T lime juice, 2 cloves garlic, 1 minced onion, 4 T Worcestershire, 1 t hot pepper sauce. Bring to a boil then simmer 20-30 minutes.
To make the tofu you need:
1 lb firm tofu
2 T flour
2 T cornmeal
1.5 t poultry seasoning
2 t nutritional yeast
.5 t salt
.25 t pepper
2 T mustard
4 T oil for frying
Drain tofu and slice into 1/4" pieces. Mix together dry ingredients, dredge tofu in mustard and dry mixture, then fry over medium heat until golden brown.
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