Ingredients: 1 cup milk 2 teaspoons dried yeast 2 teaspoons salt 2 large eggs, beaten ¼ cup honey ½ cup butter, melted 3 ½ cups all-purpose flour Topping and filling: ¾ cup butter, melted, 1 ¼ cup brown sugar ⅓ cup honey 1 teaspoon ground cinnamon ½ teaspoon nutmeg ½ teaspoon salt 1 ½ cups chopped pecans or walnuts Instructions:
In a large bowl combine the flour, yeast, and salt. Set aside.
In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
Notes: If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.
Ingredients: 1 bag (25 oz.) frozen ravioli (cheese, meat, or cheese & spinach) 1 lb. ground beef 3 cans (15 oz.) of diced or crushed tomatoes Fresh or dried basil 1 Tablespoon of Italian Seasoning 2 cloves garlic 1 teaspoon of onion powder 4 cups grated cheese (mozzarella, or a mixture of your favorite cheeses) Directions: 1. In a Dutch oven or large sauce pot, brown ground beef -- drain fat. 2. Add tomatoes and spices (except for basil). 3. Using a 6-quart slow cooker -- cover the bottom with your tomato/beef mixture. 4. Place a layer of ravioli over sauce. Sprinkle in basil. 5. Then add a layer of cheese. 6. Continue to layer in this fashion until ravioli is used up (usually 3 layers). 7. End with a layer of sauce and a sprinkling of cheese. 8. Cover and cook on low for 4-5 hours. 9. Turn off crock pot and allow your lasagna to rest for 15-45 minutes. 10. Delicious served with crusty bread and tossed salad for a quick & easy meal that looks like you spent hours on it!
Ingredients: 1/2 cup hydrogen peroxide 1/2 cup rubbing alcohol 1 tablespoon liquid dish soap 3 cups water 5-6 drops of essential oil (optional) Directions: Pour the peroxide, rubbing alcohol, dish soap and rinse aid into a spray bottle of at least a 32 oz size. Slowly add the 3 cups of water. Put the top back on the spray bottle and then slowly tip the bottle back and forth to mix the ingredients. To use: After showering, mist the spray on the walls of the shower and you’re done. There’s no need to wipe.
Ingredients: Nonstick cooking spray 1 1/2 cups confectioners' sugar 1 1/2 cups graham cracker crumbs 1 cup all-natural peanut butter 1/4 teaspoon sea salt 1 stick (1/2 cup) butter, melted 8 ounces (1 cup) semisweet chocolate chips 1 cup heavy cream Directions: Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside. Place the chocolate chips and 1/8 teaspoon salt in a medium bowl. Heat the cream in microwave for 2 minutes. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight. Cut into squares to serve.
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