Buttermilk Biscuit Cinnamon Rolls

We don’t have air conditioning in our rather intimate 520 sq. ft. condo and we’re experiencing sunny, hot weather. You might think it odd to be baking with an oven cranked to the maximum 500F (250C) limit.

As the beads of sweat formed across my brow, well before I had even started to make the biscuit dough, I wondered if I had breached my own limits of sheer lunacy. However, after eating several (ok, a half dozen) of these delicious rolls, I know it was worth risking heat stroke.



Although it’s not a terribly unique idea, I’ve wanted to make biscuit cinnamon rolls for quite some time. Over a year ago, I received some piece of marketing literature and it included a handful of assorted recipe cards. One of them was for a biscuit-based cinnamon bun and I kept the recipe posted on my desk ever since.

I never got around to making the recipe and when we moved earlier this year, I decided it was time to throw out the recipe.

However, the recipe haunted me ever since and my urge recently returned.

Fortunately, I had plenty of buttermilk on hand and I decided to use a recipe for fluffy buttermilk biscuits which I had bookmarked some time ago. The recipe comes from Nicole of Pinch My Salt and not only does she provide an excellent recipe, she includes the most comprehensive list of biscuit making do’s and don’ts.

Based on the weather, I knew that working quickly would be the key to my success. The chilled butter warmed quickly on the counter, turning from a solid into a rich pudding. I knew the directions for the biscuits were explicit about keeping all of the ingredients properly cold until mixed, so I worked more fervently than normal (and followed directions more precisely than normal as well).

The biscuit dough comes together within minutes and rolled easily into a 1/4″ sheet. Try to keep it as rectangular as possible, roughly 9″ by 16″.

Cinnamon Roll Filling

2 tablespoons softened butter

1/2 cup brown sugar, firmly packed

2 teaspoons cinnamon

1/3 cup pecans, chopped

Next, spread the butter evenly over the dough. Sprinkle with filling mixture. Beginning with the edge closest to you, roll the dough away from you. Keep the roll tight as you go.

When fully rolled, pinch the seam together so that it doesn’t unroll. Cut across the roll into 1.5″ sections. Place each roll on a baking tray lined with parchment paper. I positioned the rolls so all of the seams faced inward for fear they might unroll during baking.

Bake in a 500F (250C) oven for 8-10 minutes, or until lightly browned and the sugar is bubbling on top of each roll.

The rolls turned out gorgeous and filled the kitchen with the most delicious smell. I decided to take the cinnamon rolls one step further by slathering with a buttermilk glaze.

Buttermilk Glaze

2/3 cup powdered sugar

1 tablespoon buttermilk

1 teaspoon butter

1/4 teaspoon vanilla

Beat the ingredients together until a stiff glaze forms. It will be similar to a soft frosting. Place a bit of frosting on top of each roll once they are still slightly warm. The last remaining warmth will heat the glaze to make sure it seeps into every crack and crevice.

The edges of the rolls are dry so after frosting, place the rolls into a sealed container for storage. Within a few hours, the moisture in the rolls and frosting equalizes, making any dry surfaces properly moist.

Did I mention that these rolls are fricken’ delicious? Seriously good. Flakey, soft and rich. And unlike traditional cinnamon rolls involving yeast-based doughs which need to rise, you can whip up these in about 30 minutes or so.

In retrospect, these turned out much better than the recipe I had tucked away on desk for so long. Sometimes it’s not about the recipe, but instead about the inspiration a recipe gives you.

Ice Cream Pie

Serves 12

Fresh cherries in season are the crowning feature in this rich, picturesque pie…just like a sundae with a cherry on top, but better! For a less-sweet crust, combine 1 cup graham cracker crumbs, 1/4 cup ground flaxseed and 3 tablespoons melted butter.
Ingredients

1 teaspoon plus 3 tablespoons butter, melted and divided
16 365 Everyday Value Chocolate Sandwich Cremes, crushed
4 cups 365 Everyday Value Vanilla Ice Cream, softened
1/2 cup 365 Everyday Value Strawberry Fruit Spread
1/2 cup toasted walnut pieces
1 1/2 cups non-hydrogenated frozen whipped topping, thawed
1/4 cup 365 Everyday Value Dark Chocolate Mini Chunks
12 fresh cherries
Method

Use 1 teaspoon butter to grease a 9-inch pie pan. Combine cookies and 3 tablespoons butter in a bowl then press firmly into pan to form a crust; chill 30 minutes.

In a bowl, stir ice cream until spreadable then transfer half into crust and gently spread to cover bottom. Dollop fruit spread over ice cream then scatter with walnuts. Spoon remaining ice cream over walnuts and gently spread to edges. Spread whipped topping over the top, garnish with chocolate chunks, cover and freeze until firm, 4 to 6 hours. Garnish with cherries, briefly set the pan in warm water to loosen crust, slice and serve.
Nutrition

Per serving (about 4oz/106g-wt.): 330 calories (170 from fat), 19g total fat, 9g saturated fat, 25mg cholesterol, 85mg sodium, 35g total carbohydrate (1g dietary fiber, 27g sugar), 4g protein

Raspberries with Balsamic Glaze

This raspberries with balsamic glaze recipe has a special secret: crushed raspberries. Cooking and then crushing fresh raspberries into the balsamic reduction adds an intense berry flavor to the already flavorful glaze. These berries are so versatile and delicious; add them to ice cream, crepes, or a salad.
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:

* 3 cups fresh raspberries, divided
* 1/3 cup balsamic vinegar
* 2 tablespoons sugar

Preparation:

In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and thickened.

Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries.

This raspberries with balsamic glaze recipe makes 4 servings.

Spinach, White Bean, and Taleggio Pizza

makes one pizza, serves two

1 ball of pizza dough (see recipe link above)
olive oil
2 cloves of garlic, minced
4 to 5 ounces taleggio, sliced or pinched off into small bits
1/4 cup white beans
parmesan cheese
4 ounces fresh spinach (we used baby spinach leaves)

Preheat your oven and pizza stone to 550 degrees.

Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one. If you are using the recipe above, you'll have a 12- to 14-inch pizza.

Spread a couple of teaspoons of olive oil over the dough, then evenly scatter the garlic, taleggio, and white beans. Grate a bit of parmesan over the pizza (you should need very little, about an ounce). Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper.

Because it's hard to slide a heavy pizza off of a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, transfer the pizza to the hot stone BEFORE adding the spinach.

Once you've transfered the pizza to the pizza stone, pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.

BLUEBERRY MUFFINS

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 large egg

1/2 cup milk

¼ cup melted butter

1 cup fresh blueberries

Stir together flour, baking powder, salt and sugar. Stir in the egg the milk and the butter until the mixture is moistened. There will be some lumps in it. Fold in blueberries. Fill buttered muffin pans ¾ full. Bake at preheated 375-degree oven for 20 to 25 minutes.

MARTHA TURNER’S EASY BLUEBERRY PIE

One 9-inch pie shell that is baked

2 1/2 cups fresh blueberries

1 cup of sugar

3 tablespoons cornstarch

¼ cup water

1 tablespoon margarine or butter

1 teaspoon vanilla

1 4-ounce container of Cool Whip

This is layered. First, place 1¼ cup of blueberries into pie shell, spread evenly and set aside. Combine 1 cup of blueberries, the sugar, cornstarch and water in pan and cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in the butter and vanilla. When this is cool, pour it over the blueberries already in the pie shell. Let it chill in refrigerator for several hours and spread whipped topping over the top and decorate top with fresh blueberries.

MARTHA TURNER’S BLUEBERRY DUMP CAKE

One 20-ounce can crushed pineapple with juice

3 cups fresh blueberries

¾ cup sugar

1 yellow cake mix

1 stick of margarine or butter

1 cup chopped pecans

¼ cup sugar

optional whipped cream or Cool Whip

Grease a 9” by 13’’ pan and pour in the can of pineapple. Add the blueberries and sprinkle ¾ cup sugar over the blueberries. Sprinkle dry cake mix over the top of the berries. Melt the margarine and drizzle over the cake mix. Mix together remaining sugar and nuts and put that over the cake mix. Bake 350 degrees for 30 to 40 minutes until puffy and brown on the top. Cool and top it with whipped cream or Cool Whip.

Learn To Make Your Pet’s Food

If you have never thought about making your dogs food, you may never have been introduced to the wide world of homemade dog food recipes before. There is a vast range of meal ideas for your pet, just as there are for humans, that can provide your pet with a complete and nutritious meal plan. You can find homemade dog food recipes for soups, stews, breakfast meals, international food, snacks and main dishes. New recipes are developed all the time. You will have fun researching pet food recipes!

Finding homemade dog food recipes is relatively easy with your old pal the internet. You can do a search for homemade dog food recipes on Google. Lo and behold you will be inundated with plenty of recipes. If your pet has a liking for beef then add that to the search. Type something like, homemade dog food recipes with beef and you get plenty more recipes. You will be surprised how easy many are to prepare. The important consideration is the quality of the ingredients which is where you come in.

When you come across a recipe that you think your dog will like then give it a go ! Make sure the recipe doesnt contain ingredients your dog is sensitive to. You cant be sure your dog will enjoy the particular homemade dog food recipe until you make it and he tries it so this method truly is one of trial and error.

Some pet owners prefer to determine in advance the kind of homemade dog food recipe they want to prepare. After all, you are the person who knows best whether your canine companion is a happy beef eater or is more of chicken lover, for instance. Its also up to you to be concerned with your dogs nutritional needs as you search for new homemade dog food recipes.

Of course, an important consideration when you are looking for dog food recipes is that the meals are balanced and complete. Not all meals will be balanced and complete, just as many human recipes you find on the internet may be treat type foods rather than healthy options. Find out what the nutritional guidelines are for each recipe or consult your vet about a meal you may be planning for your pet.

A vet can give you some basic nutritional rules to follow and this way you can make sure the recipes you use measure up and also that your dog is getting the right amount of vitamins and minerals in his diet. Obviously, different breeds will require different types of homemade dog food recipes so never start feeding your dog a new diet without first running it past your vet.

Keep in mind that your dog may not like some of the new homemade dog food recipes but provided the ingredients are fresh he probably will eat most of them. However, learning what he likes and dislikes is all part of the fun. It will bring you closer to your pet and the benefits in his health and temperament will make it worth the effort.

Plantains Recipes

You don’t need to be a gourmet cook in order to enjoy the taste of the Caribbean in your kitchen. Many West Indian dishes are surprisingly easy to prepare, yet very tasty. An emphasis on fruits, vegetables, rice, seafood, spices and herbs makes many Caribbean meals rather healthy choices as well.
Plantains

Plantains are a part of the banana family and are grown in tropical regions such as the Caribbean. They resemble bananas but have significant differences. They are regarded as a vegetable and not a fruit, and their taste and texture is starchier and less sweet than that of a banana. Their skin is thicker and they tend to be longer than bananas. While bananas can be eaten raw or cooked, plantains are meant to be cooked. Unlike bananas which will become mushy when overripe, plantains maintain their texture.

Even though plantains are not grown outside of tropic regions, they can easily be found in most grocery stores in America. You can also find them at local Caribbean or Latin American food stores.

The first recipe below calls for plantains that are ripe and look black in appearance. Since plantains sold in the store are green or yellow, this will require allowing them to sit at home for a few days until they ripen. Don’t refrigerate them and don’t store them in the same basket as vegetables while they are ripening, as this will cause vegetables to spoil. The second recipe calls for green plantains and the result is a dish similar in taste to the potato, hence the nickname of the plantain as the “potato of the Caribbean”.
Fried Plantains Recipe

Prep Time: 5 minutes
Ads by Google
1 Secret To A Flat Belly:
Lose up to 10lbs a week by obeying this 1 "secret". ResV in the News!
CalorieLab.com/News
Drop 25 Pounds in 30 days
Fastest Weight Loss - Guaranteed! As Seen on CBS News.
My-Stomach-Fat-Story.com


Cooking Time: 5-7 minutes
Ingredients

* Ripe plantains that are yellowish-black or completely black in color (one plantain per serving). Note: The darker the plantain, the sweeter it will be when cooked.
* Vegetable oil for cooking

Procedure

1. Cut off the ends of the plantains and carefully peel the skin. This can be done with a knife since the skin is thick.
2. Slice the plantain into thin slices as you would slice a banana.
3. Heat the cooking oil in a frying pan over medium heat.
4. Place the plantain slices into the frying pan and cook on one side until golden or dark brown. Flip them over with a spatula and repeat.
5. Remove the plantains from the frying pan and let drain on a paper towel to absorb excess oil.
6. Let cool slightly and serve as a simple snack or as a side dish to other Caribbean dishes such as Jerk Chicken. For a variation, sprinkle with salt and serve as plantain chips.

Boiled Plantains

Prep Time: Less than 5 minutes

Cooking Time: 10-15 minutes
Ingredients

* Green plantains (one per serving)

Procedure

1. Cut the ends off of each plantain
2. Using a knife, carefully slice open the skin of the plantain lengthwise, but do not remove the skin.
3. Heat water in a large cooking pot until boiling.
4. Boil the plantains with the skin on for 10-15 minutes, or until the insides are tender. Poke with a fork to determine tenderness.
5. Remove plantains from water, let cool a little and carefully peel the skin off. The result is a food that tastes like a potato and can be served as a side dish with many Caribbean dishes, such as Saltfish. A variation is to boil the potatoes in the same water with the salted codfish used to make Saltfish. The excess salt from the codfish will naturally season the plantains.


Read more: "Plantains Recipes: A Quick and Easy Side Dish or Snack | Suite101.com" - http://caribbean-food.suite101.com/article.cfm/recipes_for_plantains#ixzz0HJ0GxFXT&A