Showing posts with label Cooking Light. Show all posts
Showing posts with label Cooking Light. Show all posts

Wednesday, October 30, 2013

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.
When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!


The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

 Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients



Ingredients


  • Rolls:
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 11.9 ounces bread flour (about 2 1/2 cups)
  • 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup mashed cooked delicata squash-(acorn squash works great)
  •  (about 1 [1-pound] squash)
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons water
  • 3 tablespoons finely chopped walnuts, toasted
  • Glaze:
  • 1/3 cup water
  • 1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
  • 2 tablespoons butter, melted  
  • 1 tablespoon butter
  • 1 tablespoon half-and-half
  • 1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.










 (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.











 Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

 Roll the dough, jelly-roll fashion, starting with long side.












 Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.






















4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.


6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

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    Tuesday, November 27, 2012

    Paprikás Krumpli {Paprika Potatoes}

    As the saying goes..."the eyes are windows to the soul"...well, let me tell you; I've been doing a lot of 'soul searching' in the last few days, after the holidays! A lot has happened since. I finally decided to get an eye exam, knowing that I need a new prescription for my eyes, and new glasses (I wear contact lenses, as well) Have had problems with both lately, my right eye not feeling just comfortable, blurriness, and sharp pain at times.

    Just from my eye exam visit this Monday, (which took 2hrs) I was directed to visit a Retinal Eye Care place the next day for my right eye. Well, that was this morning...after 3hrs of thorough test, eye drops, yellow dye that they inject into your arm to see more...I found out that I damaged, badly scratched retina...swelling, as well. I will be needing an eye surgery, which will take place next Monday and hopefully I will regain my eye sight normally. Over the last few days, I have lost 75% of my vision in the right eye.

    The eye specialist asked me if I had a trauma...perhaps hitting my eye; and I suddenly realized and remember my car accident and how I got smacked in the eye from the air bag...my eyeglasses knocked off and the right side digging into my eye...two years, and I have done nothing...even at that time I didn't bother to get my injured eye checked...so now, thinking I need new glasses, this is the result.

    Please, do not neglect your eyes, and do go for regular eye exams yearly, if your wear glasses especially!  I waited 2 years with an injured eye that did heal from the physical bruises, but internal eye 'trauma' such as mine, the doctor told me, could have caused blindness...and neglect sure has not helped...so please say a 'little pray' for me for a successful outcome of the Retinal Surgery to correct this problem to regain my sight back...thank you, and I don't mean to 'dump' on you with my problem; but I just wanted to share this with you!
     Nothing like making a simple comforting dish from your childhood, and serving it on a beautiful cobalt blue plate, and a special tea towel from your Hungarian grandmother that she 'needle pointed' herself...some 40+yrs ago. I am truly blessed to have this, and proudly showing it off!
    Paprikás Krumpli {Paprika Potatoes}
    Recipe by; Elisabeth

    4 medium potatoes; of your choice
    1 med. onion, chopped
    3 cloves garlic, sliced
    half link of smoked sausage, sliced...I used Polish Kielbasa
    1 Tbsp. extra virgin olive oil
    1 Tbsp. Hungarian sweet, or hot paprika
    salt and pepper to taste

    Cut potatoes in half, with skin on, and boil in salted water, just until it is still partially cooked. You can take the casing off from the smoked kielbasa, and slice thin.

     Saute onion, and garlic in the olive oil. till translucent, and golden. Add the paprika.












    Saute onion, and garlic, and the paprika...add some chicken or vegetable broth, to keep from burning on the bottom of the pan.












     I used Progresso chicken broth, but you can use a vegetable broth as well. I used probably about 1 cup, of the 32 ozs, of the broth, and added the potatoes.











    Add enough of the broth so that you can simmer the potatoes...at this time, you can add the sausage, or just stay with the potatoes, and let it get thick, and saucey.










    At this time, you can add the sliced Kielbasa, and just cook for a few minutes to incorporate.












    Add more broth as needed, but do not add more oil. You can always drizzle some extra oil at the end, to make it look glistening, and tasty, as well. Total cooking time is about probably 30 minutes...not counting the pre-cooking for the potatoes!








    So, there you have it...the best tasting comfort potato dish, you would enjoy, as a brunch, lunch, side dish, or even for dinner with nice crusty bread, and a side salad!


















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    Thursday, November 15, 2012

    {My Best}...Apple Brown Betty


    Betty or Brown Betty - A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs. Betties are an English pudding dessert closely related to the French apple charlotte. Betty was a popular baked pudding made during colonial times in America.
    According to The Oxford Companion To Food, by Alan Davison:
    The name seems to have first appeared in print in 1864, when an article in the Yale Literary Magazine listed it (in quotation marks, implying that it was not then a fully established term) with tea, coffee, and pies as things to be given up during 'training'. That author gave brown in lower case and Betty in upper case: and, in default of evidence to the contrary, it seems best to go along with the view that Betty is here a proper name.
    According to The American History Cookbook, by Mark H. Zanger:
    Brown Betty (1890) - This recipe was part of the winning essay for the $500 American Public health Association Lomb prize on practical, Sanitary, and Economic Cooking Adapted to persons of Moderate and Small Means, which became a book of the same title by Mrs. Mary Hinman Abel. It was part of a series of menus to feed a family on thirteen cents a day. Mrs. Abel may have carried the recipe into use the the New England Kitchen, an experimental Boston restaurant aimed at "improving" the food choices of the poor. check the link; What's Cooking in America/History
    I've often wondered where did the name 'Apple Brown Betty' come from?...I've always known that this simple and quick comforting dessert has a great American history, and I was right...although I have not done any research on it, I just assumed that it has to do with perhaps the same name as 'Betty Crocker'...which is a fictitious name that was given to the famous American cookbook back in the early 1940's!

    This dessert, among the 'Cobbler' the 'Crisps', the 'Crumble', and the 'Buckle' is an unmistakeably origins in Colonial American cooking.
    Although the earliest date recorded in print, was 1864, the first recipe appeared in 1890. America should be proud to have such an early culinary history, which were developed by our early settlers from England...so how about that?

    Linking to: Thursday Favorite Things Blog Hop @ Katherines Corner 
                     Full Plate Thursday @ Miz Helen's Country Cottage


    As the Thanksgiving holiday approaches, I start to pull out my treasured Thanksgiving and Christmas issues of Bon Appetit, Gourmet, and Cooking Light. Over the years I saved a huge stack of these favorites, but have drastically narrowed them down.

    I have only about 10 various holiday issues now. I have a Bon Appetit November 1983 issue which I treasure so much because of the unusual Roast Turkey called, 'Roast Turkey with Cornmeal' consists of spreading cornmeal and butter under the skin to crisp the skin...also has a 'Wild Mushroom Dressing'...'Brussel Sprouts with Mustard Seeds'...'Native American Cranberry Sauce' that consists of pure maple syrup, ground ginger, and lots of fresh cranberries. I have made this entire recipe, back then, and had success with it, but have not made it since....perhaps, now is the time to make it again!
    I'll be totally honest with you, my friends and (readers)...this is the best Apple Betty I have made in a long time...some people 'jazz' it up with oats, or lots of streusel, but I'll tell you; it's not needed. You just make sure you have 5...apples. They could be sweet; as well, or mix the tart and the sweet. I used Rome apples!

    The secret in this amazing Apple Betty is the the French or the Italian day, or so, old bread that you soak in the milk, which is mixed with the sliced apple to give it the pudding effect...then you add your strews for the top! If you use margarine instead of butter, and use almond milk in place of dairy milk...then you can make this yummy dessert; VEGAN...no eggs required in this recipe! Serve it hot, with a scoop of your favorite vanilla ice cream...I used Edy's Vanilla...yumm!

    Apple Brown Betty
    adapted from Cooking Light Magazine, 2007 issue
    -original recipe by; Lia Huber

    2 cups sliced peeled Granny apples
    2 cups sliced peeled Rome apples
    (I used all Rome apples)*
    Zest and Juice of 1 lemon*
    1/4 cup granulated sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 cup low-fat milk
    1 Tablespoon mollases
    1 teaspoon vanilla extract
    2 ounces day old French or Italian bread
    torn into 1/2 inch pieces
    (I used 6 ounces)*
    Cooking Spray
    1/2 cup all-purpose flour
    (I used 3/4 cup)*
    1/4 cup packed brown sugar
    (I used 1/2 cup dark brown sugar)*
    1/4 cup chilled butter cut into small pieces
    I used 1 stick (4 oz.=113 g.) sweet-unsalted butter)


     Preheat oven to 350 degrees F.
    Combine sliced apples in a large bowl. Sprinkle with the mixture of sugar, cinnamon, and nutmeg.
    Combine milk with the molasses and vanilla in a medium bowl. Add the bread mixture; toss to combine.
    Add bread mixture to apple mixture; toss to combine. Spoon mixture into an 8 inch pan, coated with
    cooking spray.

    Lightly spoon flour into a small bowl, combine with brown sugar (1/4 cup) and half the amount (1/4 cup)'
    of the chilled butter, cut into small pieces, using a pastry cutter or two knives, until mixture resembles small

    Tuesday, November 6, 2012

    Sweet Potato Bread with Chocolate Chips

    If you love sweet potatoes like I do, you would certainly love this moist and delicious bread...more like cake texture. This would probably fall into the category of 'eat your veggies'...as in dessert? First it was carrot, then zucchini, so why not sweet potatoes in a sweet bread...but not too sweet, so you will enjoy the outstanding natural flavor of the grated sweet potatoes in the bread.

    Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                    Thursday Favorite Things Blog Hop @ Katherines Corner
     
    With all my cookbooks, magazines, Internet, and favorite food blog recipes, I could not resist this recipe that inspired me from the October 2012 issue of Cooking Light. This is how it happens for me with certain recipes. As long as I don't have to go out of my way to get the ingredients I'm ready to get started. I don't like to make a huge project of it most of the time, so it's a lot more enjoyable to make something. I, of course changed this a little, simply because I had to substitute a couple ingredients...other than that I followed the recipe quite close.

    Since this was my daughter's magazine, I copied the page, and photographed it to upload the actual recipe, with my adaptation to follow.

    Sweet Potato Bread with Chocolate Chips
    recipe adapted from Cooking Light

    I followed the ingredients on the above list, the change I made was (1 cup of grated sweet potato)

    I used 1/2 cup Greek Yogurt, and 1/2 cup sour cream

    omitted the nuts and raisins, and used 1 cup Hershey's semi-sweet chocolate chips. Folded in 3/4 of it, and sprinkled 1/4 on the top before baking.

    For the Spread on top: did not use the cream cheese and the powdered sugar. I added the grated lemon rind in the batter

    Combine the flour and your dry ingredients
    Combine the wet ingredients...stir, just until smooth (do not use and electric mixer)
    Add your wet ingredients to the flour mixture...then add the grated potatoes
    Fold in 3/4 cup of the chocolate chips
    Sprinkle 1/4 cup of the chocolate chips on the top (you still have another cup left over from the large bag of chocolate chips...save for another use) Bake in a preheated 350 degrees oven for 25 minutes...lower the temperature to 325 degrees, and bake for an additional 20 minutes.
    Cool in pan for 10 minutes...and remove
    I waited another 10 minutes and started to slice it while still warm. Use a serrated knife, and be sure to clean after each slice.
    I tried a slice while it still was warm...you cannot imagine the intense flavor of the sweet potato; just the right amount of sweetness from the 1/2 cup of sugar...the lovely flavor and aroma of the cinnamon, nutmeg, and cloves, and the moistness of the sour cream and yogurt...and only 1/4 cup of canola oil. Super moist, delicate in indescribably delicious!










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    Friday, October 21, 2011

    Apple-Date Cobbler...and Homemade Biscuit Mix


    I have been searching around in my little trusted file box from Better Homes and Gardens to pull out some "magic"...as in pulling a rabbit out of a magic hat?...well, it certainly came down to that, because I am just fresh out of ideas, for finding something out of my favorite cookbooks, ie: How To Cook Everything, by Mark Bittman, or my Southern Living collection, my Food and Wine Collections, or my Cooking Light collection of series, from the year 2000 all the way through 2010...all of which are "thrift finds," but my collections of newspaper clippings, which I have totally narrowed down, and have stopped collecting, and index cards that I have pasted or written recipes on, are now, a "thing of the past."...done, and gone!


    Nowadays, you can find so many recipes on the Internet, and you don't have to go further than, your foodie buddies' blogs, to get inspired by all the amazing recipes they create, and post. I get inspired just by visiting, and commenting on all the my favorite blogs...most of, who are my friends that I like to keep in touch with! So why don't I just stay comfy-cozy, and keep getting ideas from their blog?...it's because I need to accomplish what I set out to do, is to go through my collection of recipes...or just toss them out...which most I have already done so!

    Homemade Biscuit Mix
    from Sun Sentinel, West Palm Beach, 1994

    1 3/4 cups all-purpose flour
    1 Tbsp. baking powder
    1 Tbsp. sugar
    1/2 teaspoon salt
    1/3 cup vegetable shortening

    In a medium mixing bowl, stir together flour, baking
    powder, sugar, and salt. cut in shortening until mixture resembles coarse crumbs.
    Store in an airtight container, and refrigerate. It will keep fresh for up to one month, or you can freeze it and keep up to 6 months. Just let it come to room temperature before using it, either way.
    Makes up to 2 1//2 cups.







    Apple Date Cobbler
    my own recipe

    1/2 cup Homemade Biscuit Mix
    2 Tbsp. whole-wheat flour
    2 Tbsp. light brown sugar
    1 Tbsp. cane sugar
    1 teaspoon cinnamon powder
    1 egg, lightly beaten
    2 Tbsp. milk
    4 apples, peeled, cored, and thinly sliced
    juice of 1 lemon
    2 Tbsp. unsalted butter
    1 cup pitted dates

    In a medium mixing bowl, combine biscuit mix, flour, and 1 Tbsp. of cane sugar. Stir in the lightly beaten eggs, and the 2 Tbsp. milk, just until they are combined, and smooth. In another medium bowl, combine the sliced apples, the 2 Tbsp. brown sugar the one teaspoon cinnamon powder, juice of the one lemon. In a medium skillet, melt butter, add the apple mixture, and saute until al-dente (not quite soft)...add the 1 cup of the pitted dates, stir for a few minutes to let the dates heat up, and soften a little.

    Transfer the mixture to a 1 quart oven proof casserole that has been sprayed with cooking spray. Immediately spoon biscuit mixture atop of the hot fruit mixture, into 4, or six mound (I added 6) Bake in a 400 -degree F. oven for about 15-20 minutes. Spoon out, 1 biscuit, and surround with fruit. You can sprinkle with powdered sugar, or additional cinnamon, mixed with sugar.
    Serves 6.
    Note: If you are using frozen fruits for the cobbler, you can mix 1 Tbsp. cornstarch into 3 Tbsp. water, to add to the fruit mix to heat up.

    Enjoy!
    I made this in the middle of the afternoon, and my 10 yr.old  granddaughter Gabby and I enjoyed a serving of this...just check out the biscuit, how light, and fluffy, the apples still in beautiful pieces, and the dates, slightly softened...Mmmm...let me tell you, this is a TREAT!...a great middle of the afternoon snack, with a nice cup of hot tea (which I don't drink unless it gets cool outside)...or a cup of cold glass of milk!

    Monday, August 8, 2011

    Strawberry Ice Box Cake

     I rarely try recipes from cooking magazines these days because I have so many selections from cookboos that I own, also from previous old recipe collections of mine, the Internet, and even better, recipes from my foodie friends' blogs which I could be trying out every single day. I also have the newest issues of Bon Appetit, Cooking Light, and Food and Wine, but for now, those are just reading materials for now until I can catch up with all the others.
    For the tutorial video, with the proper round wafers...click: Strawberry Ice Box Cake
    I'm linking the Strawberry Ice Box Cake to: 
     Hearth and Soul Hop #60 @Zesty South Indian Kitchen
    So what's wrong with this dessert?...the wafer cookies!...the directions!
    I bought the August, 2011 issue of Woman's Day, at the checkout isle, from my local Publix supermarket, and I was so thrilled with all the light summer recipes, as in my previous post with the Watermelon Feta salad. I still want to try a few more recipes in this issue, but I have to resolve this wafer, and directions problem first. I was looking for a good quality of chocolate wafer cookies...the ones I remember, from 20 or 30 years ago, that were such high quality for ice-box cakes. No Luck!
    I had no other choice than to buy a much less quality wafers, that turned out to be a dry, tasteless, soggy tasting mess, that totally ruined my yummy, tasty, and healthy frozen delight!
    I will post the recipe, as it is in the magazine, and you be the judge as to what went wrong, besides the tasteless wafer cookies. We enjoyed the frozen delight...minus the wafers. I will make this again, now that I googled the wafers, and found out that I can actually buy Nabisco wafer cookies online! While I was googling, just check this awesome recipe out on this site with Oreo Fridge Cake
    This also is a must try for me!