Post by nybirder on Sept 30, 2016 9:43:08 GMT -5
Cooking for Two
2013 February Recipes
1. Birdy's Crispy Baked Chicken Wings
2. Perfect Poached Egg Technique
3. Chocolate Pasta with Pecans and Caramel
4. Caramel Rolls
5. Mashed Potatoes for the Freezer
Birdy's Crispy Baked Chicken Wings
NYBirder
I grew up eating chicken wings because they practically gave them away and it was an economical meal for us. The price has certainly risen since then but I still crave them the way my mother made them which makes them very crispy and drains much of the fat.
This is more of a method than a recipe, but I'm listing the seasonings that I like to put on them. You can use any herb or seasoning combination you want that won't burn in the high heat. They're even good with just salt and pepper. If you want to use BBQ sauce, bake them for 30 minutes without it and then start brushing them with sauce about every 5-10 minutes, turning until they are done (although they won't be quite as crispy.) The amount of wings you make depends on their size and your appetite. Usually 3-4 large wings are enough for one entree serving for me. They are also excellent cold.
Ingredients:
Chicken wings, divided into 2 sections with tips removed (I use kitchen shears to cut them apart and I save the tips in the freezer for when I make chicken broth.)
Salt and pepper, to taste
Garlic powder, to taste
Ground thyme, to taste
Dried basil, rubbed finer between your fingers, to taste
Preheat your oven to 400F and place the oven rack in the upper third of the oven. I use a counter-top oven for just myself and it works well.
Place a baking rack sprayed with cooking spray on a shallow baking sheet lined with aluminum foil to save on cleanup.
Place the wings on rack and sprinkle with the seasonings. I like to do the underside first and finish with the side of the sections with the thickest skin on top (the "top" of the wing.) This way the wing will baste itself as it bakes since they have enough fat built in to keep them moist. And . . . that skin gets nice and crisp. There is no need to turn them as they bake.
Bake 40 - 50 minutes or until they are tender and very crisp. Remove from the rack to a paper towel to drain and then enjoy.
Re: Birdy's Crispy Baked Chicken Wings
Beema
Birdy, do you think this would work with drumsticks?
Re: Birdy's Crispy Baked Chicken Wings
NYBirder
Beema--I usually bake my chicken parts on a rack at 400F, too. Since they're larger, I put them on the middle position of the oven because they take longer. I also turn them once part-way through unless they're breaded. Since I don't usually use butter or oil when breading to save calories, baking on a rack allows the heat hit the bottom so that it helps keep it from getting soggy. I also remove the skin if I'm going to use a coating. I got in the habit of doing this years ago when on a diet and have kept it up ever since.
I don't bake chicken breasts like this since I prefer dark meat so I can't say whether they would do well at this temperature.
A Perfect Poached-Egg Technique?
NYBirder
I love poached eggs but I have to admit I've resorted to doing them in one of those egg inserts because I never liked the fuss and uncertainty of the traditional way. Sometimes they worked and sometimes they dissolved into the water no matter how fresh the egg or how I did it. But there's something about that perfectly round egg white from the poached-egg insert that just doesn't look like breakfast from Mom.
It was interesting to run across this technique featured on the Kitchen Parade site that was developed by Cooks Illustrated (of course--aren't they always experimenting with something?) This one actually looks like something I'm willing to try. Check it out--what do you think?
www.kitchenparade.com/2013/01/how-to-poach-perfect-egg-cooks-illustrated-technique.html
Re: A Perfect Poached-Egg Technique?
c3clark
I made one for myself for breakfast this morning and it came out really good. Thanks for posting the link! I boil eggs the same way, bring to a boil, cover, turn off the heat and let sit for 17 minutes. Perfect every time!
Re: A Perfect Poached-Egg Technique?
Beema
I have an egg poacher, in fact I have three... All involve a cup that sits in the water in a pan with a cover and a valve to let the steam escape. I abhor the vinegar in the water, and i don't like the watery egg. The ramekins are all rather sturdy, and i would wager that putting the egg in the ramekin and then the ramekin in just enough water to be at the same level as the egg, cover the pan with a tiny edge just a bit off to allow steam to escape, let cook for three minutes and you will have a perfect poached egg. As for the hard boiled eggs, I do the same as Carole... bring the water to a boil, turn off the heat and let sit for 17 or 18 minutes. Perfect. I do that when I make deviled eggs. Making me hungry for some eggs over toast.
Re: A Perfect Poached-Egg Technique?
NYBirder
I never use that much vinegar in the water--often I don't use any at all. As long as the water isn't bubbling too much when I first put the egg in I haven't had a problem with it spreading a lot. Also, using fresh eggs (you don't have to find a chicken--just fresh supermarket eggs) helps a lot. When I take the egg out of the water, I use a shallow scoop with holes (a skimmer?) I set it on a folded paper towel for a second to drain it.
I love a traditionally poached egg since it looks like a bigger serving spread out a bit. I also like to live dangerously and break the egg directly into the water without putting it in a small dish first. I love a runny yolk--I can't eat them any other way--which I suppose these days is living dangerously, too. Being lazy, I find washing a non-stick skillet quicker than a couple of ramekins.
Chocolate Pasta with Pecans and Caramel
mapanda
Am going to try to copy and paste this recipe. I saw it demonstrated on "The Talk" show by Nigella Lawson from her cookbookk "Nigelllissima: Easy Italian Inspired Recipes". It sure looked good, and if there's one thing I love, it pecans and caramel.
Chocolate Pasta with Pecans and Caramel
Serves 2
Ingredients:
4 ounces cocoa or chocolate pasta, such as cocoa fusilli
Pinch or two of salt
1⁄2 cup unsalted pecan nuts, roughly broken up
3 tablespoons soft unsalted butter
1⁄4 cup dark brown sugar
7 tablespoons heavy cream, plus more (optional), to serve
Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for 2 minutes before the package instructions say it will be ready. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.
Now stir the butter and sugar together in the frying pan over a low heat, until you have a hot, thick syrup. Carefully, pour in the cream, stir, and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.
Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty caramel sauce, adding a tablespoon or two of the cooking water, if needed, to help coat the pasta. Stir to combine before dividing between 2 bowls. Serve with a little extra cream in a small pitcher to pour over as you eat, if wished.
Missing few carmel rolls
madamprez2000
Hi!! My mother is 88 and in assisted living now. Lately, I have been missing her carmel rolls. Does anyone have a smaller recipe that I can make?
Re: Missing few carmel rolls
CanNerd
Without knowing what your mother's recipe was, here is a simple recipe from my file that you might be able to play with.
Caramel-Cherry Sticky Buns
Yield: 10 buns
12 bite-size caramel candies
3 Tbs milk
1/2 cup (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)
1. Melt caramels and milk in a small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate.
2. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.
3. Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
4. Serve warm.
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org
Re: Missing few carmel rolls
NYBirder
I know what it’s like to remember your mother’s baking—I still miss my Mom's cinnamon rolls after all these years. Considering her age, I’m assuming that your Mom made yeast rolls. If you want to try to duplicate them, here’s a good place to start. It’s from the Fleischmann's yeast web site. In the past, I have found that their recipes are reliable.
This recipe isn’t specifically for caramel rolls but it makes a basic yeast dough that they have sized for 6 baked in muffin cups. It looks pretty versatile and could be used for other things, too. You could use the muffin pan, or instead I think you could make it in an 8” round pan with 5 rolls around the outside and one in the middle. The baking time would probably be just a little longer if you do. You could follow their directions or use the dough cycle of your bread machine if you use one. Instead of their chocolate filling, check the directions from the second recipe, also from Fleischmann's.
Half-Batch Breakfast Rolls: www.breadworld.com/Recipe.aspx?id=477 (Note--this link no longer takes you to the recipe nor does it seem to be on their site. A copy can be found at: www.pastrywiz.com/dailyrecipes/recipes/704.htm
If you use your bread machine, use the least amount of flour first and check it after it has been kneading for a while. Add more flour a tablespoonful or so at a time and allow it to absorb first before putting in more. You want it to clean the side but not be dry. You'll be adding a little more flour when you shape it later. You don't want to get too much flour into them or the rolls will be dry.
This one is a large recipe that gives the information for making a filling and the caramel topping. You could divide it by four and use the dough from the above recipe.
Country Caramel Rolls: www.breadworld.com/Recipe.aspx?id=718
Update: Here is the dough recipe for Half-Batch Breakfast Rolls as of 9/30/2016. Use the caramel roll filling and follow baking directions from that recipe.
HALF BATCH BREAKFAST ROLLS
Yield: 6 rolls
Dough
1- 3/4 to 2 cups all-purpose flour
1/4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
3 tablespoons potato water
1 tablespoon milk
1/4 cup butter or margarine
1/4 cup cooked, mashed potato
1 large egg
Cinnamon Cocoa Filling
1 tablespoon melted butter or margarine
2 tablespoons sugar
2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon
Powdered Sugar
Chocolate Glaze, optional
1 (1-ounce) square semi-sweet chocolate
1 tablespoon butter or margarine
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Prepare the Cinnamon Cocoa Filling:
Combine sugar, cocoa, and ground cinnamon. Stir to blend.
Using a Rolling Pin roll dough to a 9 x 6-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 6 equal pieces. Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or drizzle with Chocolate Glaze if desired.
Chocolate Glaze:
Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.
Nutrition Information per serving 1 roll (3.41 ounces):
Calories 310, Total fat 11g, Saturated fat 6 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrates 47 g, Dietary fiber 2 g, Sugars 13 g, Protein 6 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
Re: Missing few carmel rolls
BobbiJoAZ
I thank you Birdy for the link to the small cinnamon roll recipe. My regular cinnamon roll recipe also has mashed potato in it and I really like it. I will give this a try. Since it fits in a six cup muffin pan, I can bake it in the toaster oven. Again, Thanks.
Re: Missing few carmel rolls
madamprez2000
Thanks everyone, but big thanks to Birdie. That recipe is close to my moms, but smaller. I am so happy.
Mashed Potatoes for the Freezer
NYBirder
I ran across this recipe for mashed potatoes that can be frozen in small batches: www.tasteofhome.com/Recipes/Freezer-Mashed-Potatoes
This sounds like a great idea but I would like to do something more basic without the extra additions. Has anyone here tried freezing prepared mashed potatoes without the addition of cream cheese and/or sour cream? Not that I wouldn't love to do that but right now I'd like to be able to do something that'll be a little more friendly to my diet. Any thoughts?
Re: Mashed Potatoes for the Freezer
tastycook1
I have tried this recipe and it is good, tastes nice and it lasts in the freezer for a little while. I Have also tried freezing regular mashed potatoes and they are fine if they are just there for a few, and I mean few, days. After that the texture does change and they are not great at all. They could be used I suppose for a potato topping like on shepherd's pie, but then I might be adding some cheese, which doesn't make it too diet friendly.
I will also add plain frozen mashed potatoes to a pot of soup as a thickener, instead of adding flour or cornstarch - a good way to use them up if they get lost in the freezer In fact, I just pulled some out of the freezer this morning that I am going to add to a big pot of turkey chowder that I will take to the curling club tomorrow. One of the guys there has to eat gluten free so this means that the soup can be thickened and he can eat it safely
Re: Mashed Potatoes for the Freezer
c3clark
NYBirder--I always use sour cream in my mashed potatoes. I either use fat free sour cream or mix one carton of fat free with one carton of light. I used to put butter in my mashed potatoes but now only s&p,garlic which is boiled with the potatoes, skim milk and sour cream. I don't know for a fact but I'm thinking that the sour cream is less fattening than the butter. I never measured, but I probably use a couple big tablespoons of the sour cream.
Re: Mashed Potatoes for the Freezer
Beema
I have successfully frozen mashed potatoes (the real kind, not made from the dry flakes).... this is what I do:
Tear off a sizeable square of saran wrap, lay it flat on the counter, put the amount of potatoes to be frozen, about one cup per package, in the center of the wrap, flatten the potatoes so they are about 3 x 5, fold up the bottom edge of the wrap, fold down the top edge, then tightly fold over the two side edges, so you end up with an air tight package about the size of an index card. Put several of these "cards" into a larger zip lock bag, and press out the air, and seal.
It's easy to take out the number of packages you need. Texture doesn't seem to change, and I think it is because there is no air pockets, as there might be if the potatoes are put into a container.
Playing with the flavors, I have used all kinds of things: some of the creamy salad dressings (ranch, for example), mayo, softened cream cheese, even cottage cheese. I love to add things like parsley, garlic powder, onion powder, rosemary, etc., (not all at the same time), and they all seem to work just fine.
2013 February Recipes
1. Birdy's Crispy Baked Chicken Wings
2. Perfect Poached Egg Technique
3. Chocolate Pasta with Pecans and Caramel
4. Caramel Rolls
5. Mashed Potatoes for the Freezer
Birdy's Crispy Baked Chicken Wings
NYBirder
I grew up eating chicken wings because they practically gave them away and it was an economical meal for us. The price has certainly risen since then but I still crave them the way my mother made them which makes them very crispy and drains much of the fat.
This is more of a method than a recipe, but I'm listing the seasonings that I like to put on them. You can use any herb or seasoning combination you want that won't burn in the high heat. They're even good with just salt and pepper. If you want to use BBQ sauce, bake them for 30 minutes without it and then start brushing them with sauce about every 5-10 minutes, turning until they are done (although they won't be quite as crispy.) The amount of wings you make depends on their size and your appetite. Usually 3-4 large wings are enough for one entree serving for me. They are also excellent cold.
Ingredients:
Chicken wings, divided into 2 sections with tips removed (I use kitchen shears to cut them apart and I save the tips in the freezer for when I make chicken broth.)
Salt and pepper, to taste
Garlic powder, to taste
Ground thyme, to taste
Dried basil, rubbed finer between your fingers, to taste
Preheat your oven to 400F and place the oven rack in the upper third of the oven. I use a counter-top oven for just myself and it works well.
Place a baking rack sprayed with cooking spray on a shallow baking sheet lined with aluminum foil to save on cleanup.
Place the wings on rack and sprinkle with the seasonings. I like to do the underside first and finish with the side of the sections with the thickest skin on top (the "top" of the wing.) This way the wing will baste itself as it bakes since they have enough fat built in to keep them moist. And . . . that skin gets nice and crisp. There is no need to turn them as they bake.
Bake 40 - 50 minutes or until they are tender and very crisp. Remove from the rack to a paper towel to drain and then enjoy.
Re: Birdy's Crispy Baked Chicken Wings
Beema
Birdy, do you think this would work with drumsticks?
Re: Birdy's Crispy Baked Chicken Wings
NYBirder
Beema--I usually bake my chicken parts on a rack at 400F, too. Since they're larger, I put them on the middle position of the oven because they take longer. I also turn them once part-way through unless they're breaded. Since I don't usually use butter or oil when breading to save calories, baking on a rack allows the heat hit the bottom so that it helps keep it from getting soggy. I also remove the skin if I'm going to use a coating. I got in the habit of doing this years ago when on a diet and have kept it up ever since.
I don't bake chicken breasts like this since I prefer dark meat so I can't say whether they would do well at this temperature.
A Perfect Poached-Egg Technique?
NYBirder
I love poached eggs but I have to admit I've resorted to doing them in one of those egg inserts because I never liked the fuss and uncertainty of the traditional way. Sometimes they worked and sometimes they dissolved into the water no matter how fresh the egg or how I did it. But there's something about that perfectly round egg white from the poached-egg insert that just doesn't look like breakfast from Mom.
It was interesting to run across this technique featured on the Kitchen Parade site that was developed by Cooks Illustrated (of course--aren't they always experimenting with something?) This one actually looks like something I'm willing to try. Check it out--what do you think?
www.kitchenparade.com/2013/01/how-to-poach-perfect-egg-cooks-illustrated-technique.html
Re: A Perfect Poached-Egg Technique?
c3clark
I made one for myself for breakfast this morning and it came out really good. Thanks for posting the link! I boil eggs the same way, bring to a boil, cover, turn off the heat and let sit for 17 minutes. Perfect every time!
Re: A Perfect Poached-Egg Technique?
Beema
I have an egg poacher, in fact I have three... All involve a cup that sits in the water in a pan with a cover and a valve to let the steam escape. I abhor the vinegar in the water, and i don't like the watery egg. The ramekins are all rather sturdy, and i would wager that putting the egg in the ramekin and then the ramekin in just enough water to be at the same level as the egg, cover the pan with a tiny edge just a bit off to allow steam to escape, let cook for three minutes and you will have a perfect poached egg. As for the hard boiled eggs, I do the same as Carole... bring the water to a boil, turn off the heat and let sit for 17 or 18 minutes. Perfect. I do that when I make deviled eggs. Making me hungry for some eggs over toast.
Re: A Perfect Poached-Egg Technique?
NYBirder
I never use that much vinegar in the water--often I don't use any at all. As long as the water isn't bubbling too much when I first put the egg in I haven't had a problem with it spreading a lot. Also, using fresh eggs (you don't have to find a chicken--just fresh supermarket eggs) helps a lot. When I take the egg out of the water, I use a shallow scoop with holes (a skimmer?) I set it on a folded paper towel for a second to drain it.
I love a traditionally poached egg since it looks like a bigger serving spread out a bit. I also like to live dangerously and break the egg directly into the water without putting it in a small dish first. I love a runny yolk--I can't eat them any other way--which I suppose these days is living dangerously, too. Being lazy, I find washing a non-stick skillet quicker than a couple of ramekins.
Chocolate Pasta with Pecans and Caramel
mapanda
Am going to try to copy and paste this recipe. I saw it demonstrated on "The Talk" show by Nigella Lawson from her cookbookk "Nigelllissima: Easy Italian Inspired Recipes". It sure looked good, and if there's one thing I love, it pecans and caramel.
Chocolate Pasta with Pecans and Caramel
Serves 2
Ingredients:
4 ounces cocoa or chocolate pasta, such as cocoa fusilli
Pinch or two of salt
1⁄2 cup unsalted pecan nuts, roughly broken up
3 tablespoons soft unsalted butter
1⁄4 cup dark brown sugar
7 tablespoons heavy cream, plus more (optional), to serve
Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for 2 minutes before the package instructions say it will be ready. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.
Now stir the butter and sugar together in the frying pan over a low heat, until you have a hot, thick syrup. Carefully, pour in the cream, stir, and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.
Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty caramel sauce, adding a tablespoon or two of the cooking water, if needed, to help coat the pasta. Stir to combine before dividing between 2 bowls. Serve with a little extra cream in a small pitcher to pour over as you eat, if wished.
Missing few carmel rolls
madamprez2000
Hi!! My mother is 88 and in assisted living now. Lately, I have been missing her carmel rolls. Does anyone have a smaller recipe that I can make?
Re: Missing few carmel rolls
CanNerd
Without knowing what your mother's recipe was, here is a simple recipe from my file that you might be able to play with.
Caramel-Cherry Sticky Buns
Yield: 10 buns
12 bite-size caramel candies
3 Tbs milk
1/2 cup (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)
1. Melt caramels and milk in a small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate.
2. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.
3. Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
4. Serve warm.
Source: Cherry Marketing Institute
Web Page: www.cherrymkt.org
Re: Missing few carmel rolls
NYBirder
I know what it’s like to remember your mother’s baking—I still miss my Mom's cinnamon rolls after all these years. Considering her age, I’m assuming that your Mom made yeast rolls. If you want to try to duplicate them, here’s a good place to start. It’s from the Fleischmann's yeast web site. In the past, I have found that their recipes are reliable.
This recipe isn’t specifically for caramel rolls but it makes a basic yeast dough that they have sized for 6 baked in muffin cups. It looks pretty versatile and could be used for other things, too. You could use the muffin pan, or instead I think you could make it in an 8” round pan with 5 rolls around the outside and one in the middle. The baking time would probably be just a little longer if you do. You could follow their directions or use the dough cycle of your bread machine if you use one. Instead of their chocolate filling, check the directions from the second recipe, also from Fleischmann's.
Half-Batch Breakfast Rolls: www.breadworld.com/Recipe.aspx?id=477 (Note--this link no longer takes you to the recipe nor does it seem to be on their site. A copy can be found at: www.pastrywiz.com/dailyrecipes/recipes/704.htm
If you use your bread machine, use the least amount of flour first and check it after it has been kneading for a while. Add more flour a tablespoonful or so at a time and allow it to absorb first before putting in more. You want it to clean the side but not be dry. You'll be adding a little more flour when you shape it later. You don't want to get too much flour into them or the rolls will be dry.
This one is a large recipe that gives the information for making a filling and the caramel topping. You could divide it by four and use the dough from the above recipe.
Country Caramel Rolls: www.breadworld.com/Recipe.aspx?id=718
Update: Here is the dough recipe for Half-Batch Breakfast Rolls as of 9/30/2016. Use the caramel roll filling and follow baking directions from that recipe.
HALF BATCH BREAKFAST ROLLS
Yield: 6 rolls
Dough
1- 3/4 to 2 cups all-purpose flour
1/4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
3 tablespoons potato water
1 tablespoon milk
1/4 cup butter or margarine
1/4 cup cooked, mashed potato
1 large egg
Cinnamon Cocoa Filling
1 tablespoon melted butter or margarine
2 tablespoons sugar
2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon
Powdered Sugar
Chocolate Glaze, optional
1 (1-ounce) square semi-sweet chocolate
1 tablespoon butter or margarine
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Prepare the Cinnamon Cocoa Filling:
Combine sugar, cocoa, and ground cinnamon. Stir to blend.
Using a Rolling Pin roll dough to a 9 x 6-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 6 equal pieces. Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or drizzle with Chocolate Glaze if desired.
Chocolate Glaze:
Melt 1 (1-ounce) square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.
Nutrition Information per serving 1 roll (3.41 ounces):
Calories 310, Total fat 11g, Saturated fat 6 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrates 47 g, Dietary fiber 2 g, Sugars 13 g, Protein 6 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
Re: Missing few carmel rolls
BobbiJoAZ
I thank you Birdy for the link to the small cinnamon roll recipe. My regular cinnamon roll recipe also has mashed potato in it and I really like it. I will give this a try. Since it fits in a six cup muffin pan, I can bake it in the toaster oven. Again, Thanks.
Re: Missing few carmel rolls
madamprez2000
Thanks everyone, but big thanks to Birdie. That recipe is close to my moms, but smaller. I am so happy.
Mashed Potatoes for the Freezer
NYBirder
I ran across this recipe for mashed potatoes that can be frozen in small batches: www.tasteofhome.com/Recipes/Freezer-Mashed-Potatoes
This sounds like a great idea but I would like to do something more basic without the extra additions. Has anyone here tried freezing prepared mashed potatoes without the addition of cream cheese and/or sour cream? Not that I wouldn't love to do that but right now I'd like to be able to do something that'll be a little more friendly to my diet. Any thoughts?
Re: Mashed Potatoes for the Freezer
tastycook1
I have tried this recipe and it is good, tastes nice and it lasts in the freezer for a little while. I Have also tried freezing regular mashed potatoes and they are fine if they are just there for a few, and I mean few, days. After that the texture does change and they are not great at all. They could be used I suppose for a potato topping like on shepherd's pie, but then I might be adding some cheese, which doesn't make it too diet friendly.
I will also add plain frozen mashed potatoes to a pot of soup as a thickener, instead of adding flour or cornstarch - a good way to use them up if they get lost in the freezer In fact, I just pulled some out of the freezer this morning that I am going to add to a big pot of turkey chowder that I will take to the curling club tomorrow. One of the guys there has to eat gluten free so this means that the soup can be thickened and he can eat it safely
Re: Mashed Potatoes for the Freezer
c3clark
NYBirder--I always use sour cream in my mashed potatoes. I either use fat free sour cream or mix one carton of fat free with one carton of light. I used to put butter in my mashed potatoes but now only s&p,garlic which is boiled with the potatoes, skim milk and sour cream. I don't know for a fact but I'm thinking that the sour cream is less fattening than the butter. I never measured, but I probably use a couple big tablespoons of the sour cream.
Re: Mashed Potatoes for the Freezer
Beema
I have successfully frozen mashed potatoes (the real kind, not made from the dry flakes).... this is what I do:
Tear off a sizeable square of saran wrap, lay it flat on the counter, put the amount of potatoes to be frozen, about one cup per package, in the center of the wrap, flatten the potatoes so they are about 3 x 5, fold up the bottom edge of the wrap, fold down the top edge, then tightly fold over the two side edges, so you end up with an air tight package about the size of an index card. Put several of these "cards" into a larger zip lock bag, and press out the air, and seal.
It's easy to take out the number of packages you need. Texture doesn't seem to change, and I think it is because there is no air pockets, as there might be if the potatoes are put into a container.
Playing with the flavors, I have used all kinds of things: some of the creamy salad dressings (ranch, for example), mayo, softened cream cheese, even cottage cheese. I love to add things like parsley, garlic powder, onion powder, rosemary, etc., (not all at the same time), and they all seem to work just fine.