GREEN ONION ROLLS
Better double the batch! These savory, elegant rolls will disappear fast. -Jane Kroeger, Key Largo, Florida
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 415mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
TOTALLY LAZY MINI SAUSAGE ROLLS
I make these often - sometimes the sausage shoots rather rudely out of its skin, sometimes it doesn't. To guarantee your sausage does not escape its roll during cooking, the sausage "skin" can be slipped off before encasing it in pastry.
Provided by Lorraine Pascale
Categories appetizer
Time 1h5m
Yield 16 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll the pastry out on a floured counter to a rectangle of about 19 x 12 1/2in (48 by 32cm) and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up.
- Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg and lay a piece of sausage at the other end, then season the sausage with salt and pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. For a flavor variation add sage, parsley, or chopped rosemary. Put the sausage rolls in the refrigerator for 20 minutes for the pastry to harden.
- Once the pastry is hard, remove them from the refrigerator and score the tops with a sharp knife for decoration or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and let cool slightly before serving.
THREE-TIER RED VELVET CAKE
Celebrations should be marked with beautiful, memorable cakes. This favorite of mine looks impressive, but is actually quite simple. Each tier uses the same ingredients in different quantities, so the chart will help if you want to make fewer tiers. Use a good brand of red coloring and, for a strong, vibrant color, avoid "natural red." Ready-to-roll fondant is available from supermarkets or specialty cake stores.
Provided by Lorraine Pascale
Categories dessert
Time 3h25m
Yield one three-tiered cake
Number Of Ingredients 44
Steps:
- For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes
- To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed. Serve with Bride and Groom and lots of alcohol!
QUICHE LORRAINE
Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
- Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'.
- Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more.
- Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning.
- Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.
- Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together.
- With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Makes 1 crust (about 14 ounces).
KNOTTED ONION SAGE ROLLS
Provided by Food Network
Yield 36 rolls.
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until soft, but not brown. Set aside and cool. In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, salt, 2 cups flour and cooled onions. Beat vigorously for two minutes. Whisk sage and whole wheat flour together and add to onion mixture. Stir to incorporate. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 36 equal pieces, Shape each piece into an 8-inch strand and tie it into a single knot. Place about three inches apart on parchment-lined baking sheets. (These knotted rolls are also attractive if placed into well-greased muffin pans.) Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake for 15 minutes, or until the internal temperature of the rolls reaches 190 degrees. Immediately remove rolls from baking sheets and cool on a rack. For a shiny, soft crust, brush the tops of the rolls with olive oil.
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