Saturday, December 26, 2009

Easy Breakfast Pull-apart Orange Rolls

This is a favorite Christmas morning tradition at our house. These are great because they are easily put together the night before and then, in the morning you just bake them and enjoy them. I adapted this recipe from one that used cinnamon and sugar, but since I can't eat cinnamon, I came up with this orange roll version. I hope you enjoy it!

  This is what it looks like when you first put them in the pan with the orange sauce over the frozen rolls.
This is what it looks like in the morning when you wake up and they are risen to the top of the pan.

This is what they look like after baking, before being taken out of the pan.

This is the finished product: hot pull-apart orange rolls with very little effort!

Pull-apart Orange Rolls

24 frozen rolls (I like Rhodes)
3/4 c sugar
1 cube butter (melted)
1 TBSP fresh grated orange rind

Place the rolls in a bundt pan. Mix the remaining ingredients together and warm in the microwave until the sugar begins to dissolve. Pour over the frozen rolls and cover with foil or plastic wrap. Let rise for 8 hours (overnight) in cold oven. In the morning, remove from the oven, preheat to 350 degrees, remove foil and bake for 30 minutes on a lower rack in the oven. Let cool for about 5 minutes before turning out upside down onto a plate.

Tuesday, December 22, 2009

Fresh Apple Pancakes

When my daughter was in high school, she and her girlfriends went on a trip to St. George to stay in our family condo and I was the chaperon. They were all very domestic and did all the cooking. This is what they fixed for breakfast. It was so good! I REALLY liked them, especially the syrup - it is so fresh tasting with the lemon juice and apple juice. It's another family favorite. I highly recommend this recipe! Fresh Apple Pancakes

2 eggs
2 c milk
4 TBSP oil
2 c flour
2 TBSP sugar
2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 ½ c grated tart apple ( I like Granny Smith)

Mix all pancake ingredients, except apples. Stir in apples last.

Apple Syrup:

1 c sugar
2 TBSP cornstarch
¼ tsp cinnamon
2 c apple juice
2 TBSP fresh lemon juice
¼ c butter

Stir together sugar, cornstarch and cinnamon. Add apple juice and lemon juice. Bring to a boil, stirring constantly. Boil 1 minute. Remove and stir in butter.

Monday, December 21, 2009

Beef Strogonoff

This is a recipe that I grew up having for Sunday dinners. It is my daughter Rachel's favorite. She would request it for every birthday. Since she is here for Christmas, we had it tonight since she won't be here for her birthday. The house smelled so good all afternoon! It is so yummy.
Oven Strogonoff
2 lbs stew meat
1 can french onion soup in beef broth
1 can cream of mushroom soup
1 small onion diced
3/4 c water
1 c sour cream
Brown the stew meat. Combine the soups, onion and water with the browned meat and put into a baking dish. Cover and bake 2 1/2 hours at 350 degrees. Remove cover and bake for 1 more hour with cover off. (Add a little water if needed)
When ready to serve, stir in the 1 c sour cream.
Serve over rice or egg noodles.

Monday, December 14, 2009

Guacamole (Healthy Style)

Years ago, my niece's husband - Trevor- returned from serving a mission in Mexico and came back with this wonderful recipe for guacamole. I ate SO much of it the first time I had it. I have made it many times since. I like it because everything in it is healthy - and oh so delicious! The lime juice makes it taste very fresh.

5 ripe avocados
juice of 2 large limes
3/4 of a white onion finely chopped
3/4 - 1 bunch of cilantro finely chopped
1 - 2 tsp salt (to taste)
1 large tomato chopped (or a handful of grape tomatoes chopped)
I chop the onion and cilantro together in my food processor. Mash the avocados and add the lime juice. Stir in the other ingredients and adjust to your taste. (The lime juice keeps the avocado from turning brown) Serve with tortilla chips.

Saturday, December 12, 2009

Christmas Cranberry Cake

This cake has been a Christmas tradition for many years at our neighborhood progressive dinner. The dessert course is always at our house, and one year I tried something different for dessert, and there was a revolt! So, last night we had our party and the Cranberry Cake was there once again. It's officially Christmas!! The cake is VERY low fat and a little tart, but the sauce is very HIGH fat and sweet and together the are delicious!

Christmas Cranberry Cake

3 TBSP butter
1½ c sugar
1½ c milk
3 c flour
4 ½ tsp baking powder
A dash of salt
18 oz (1 ½ bags) fresh cranberries

2 cubes butter
2 c sugar
1 c heavy cream
1 tsp vanilla

Cake: Cream butter and sugar, then add milk and mix together.  Wisk together flour, baking powder and salt and add to mixture. Fold in cranberries. Bake in greased bunt pan at 350 degrees for 50-55 minutes. Let cake cool for 5 – 10 minutes then remove from bundt pan. Let cool and top with sauce

Sauce: Melt butter and add other ingredients until sugar is dissolved. Do not boil.

Tuesday, December 8, 2009

English Toffee

This is a great - pretty easy - candy to make. It makes a lot and is SOOO yummy! My daughter-in-law and I made 6 batches today. The smells alone in our house could make you put on a few pounds!

English Toffee
adapted from Randy Judd of Xocolate

2 1/2 c sugar
1 pound butter
1/4 c water
1/4 c light corn syrup
1/2 c finely chopped almonds
1 bag of milk chocolate chips

Combine butter, sugar, corn syrup and water in a 4-5 quart pan over medium-high heat. Stir constantly until butter is melted, sugar is dissolved and mixture starts to boil. At a rolling boil, reduce heat to medium and stop stirring. Let cook (about 30 minutes) until mixture reaches 290 degrees (this is the temperature at our elevation along the Wasatch Front, if you live elsewhere, it is 300 degrees at sea level - you can adjust accordingly). Pour mixture onto a cookie sheet and allow to cool about 30 minutes. (I found out through experience that if you don't allow it to cool the full time, the chocolate doesn't stick to the toffee)

Melt the chocolate chips in the microwave, stirring after every 30 seconds until they are melted and smooth. Spread on top of the cooled toffee. Sprinkle with the chopped almonds and allow to cool completely. Break the toffee into pieces using a butter knife, and store in an airtight container. Yields about 2 1/2 pounds of YUMMY toffee.

Sunday, December 6, 2009

Green Salad with Almonds and Orange Dressing

This is a great salad to have during the winter months, because it uses oranges and jicama and things that are found in the winter. I had a little bit of a hard time finding jicama, but found some beautiful ones at the Mexican market near our home.

Green Salad with Almonds and Orange Dressing

1 large head leaf lettuce, washed, dried and chilled
1 medium red onion, sliced into rings
1 11-ounce can mandarin oranges, drained
1 small jicama peeled and cut into julienne (matchstick sized) strips
4 ounces sliced almonds
3 TBSP sugar

Orange Dressing:

½ tsp grated orange peel
1/3 c. fresh orange juice
2 TBSP red wine vinegar
½ c. vegetable oil
2 TBSP sugar
1 TBSP Good Seasons dry Italian dressing mix

Place first 4 ingredients in a salad bowl; chill. In a small skillet sprinkle 3 TBSP sugar over the almonds and cook over medium heat until almonds are coated and sugar has dissolved. (They brown quickly; do not burn.) Place in a small bowl and allow to cool.

Mix dressing in a shaker jar; chill. Pour salad dressing over chilled salad and sprinkle sugared almonds over all. Toss and serve.

Sesame Green Beans

This is a long-standing staple at our house. I love fresh green beans, and now you can get them just about year round at Costco ( I should get a bonus for always plugging them-shouldn't I?). I steam them for about 10 minutes at the most - just till they are tender- not mushy. SO good!

Sesame Green Beans
adapted from Lion House Lite Cookbook

2 c. (about 1 pound) fresh or frozen green beans
½ tsp salt
2 TBSP butter
1 TBSP soy sauce
1 TBSP sesame seeds

Wash green beans and snip ends. Cook in boiling salted water or steam them until just tender. Drain
In a small frying pan, toast the sesame seeds in a dry pan over medium heat until barely golden brown. Remove from heat and add the butter. It is usually hot enough to melt the butter, but you can keep it on the heat if needed to melt the butter. Stir in the soy sauce. Pour over cooked green beans.
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