This issue "O" 06-29-09

A CraftELady Mailing

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Hi Everyone!

I hope you enjoy the recipes!
[Archives ] http://www.acrafteladymailing.com/recipes/archives.html

Index

1. Old-Fashioned Cinnamon Rolls
2. One Dish Dinner
3. Oregano Shrimp

4. Outrageous Chocolate Banana Smoothie
5. Oven Steamed Chicken & Vegetables (for 2)

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1. Old-Fashioned Cinnamon Rolls

Prep: 45 minutes
Rise: 1 hour
Chill: 2 to 24 hours
Stand: 30 mins
Bake: 20 mins

4¾ to 5¼ c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
3 eggs
3 tbsp. butter, melted
2/3 c. sugar
2 tsp. ground cinnamon
1 recipe Cream Glaze (below)

1. In a large bowl, combine 2¼ cups flour and yeast. In a saucepan, heat and stir milk,1/3 cup butter, 1/3 cup granulated sugar, and ½ tsp. salt just until warm (120° to 130°) and butter almost melts. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turning once. Cover; let rise in a warm place until double in size (1 hour).

3. Punch down dough. Turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Lightly grease two 9 x 1½-inch round baking pans. Roll each half of the dough into a 12 x 8 rectangle. Brush with melted butter. Combine the 2/3 cup sugar and the cinnamon; sprinkle over rectangles. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, in prepared pans.

4. Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 min.

5. Preheat oven to 375°. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until light brown. If necessary to prevent over browning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.

Creamy Glaze:
Mix 1¼ cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and ½ teaspoon vanilla. Stir in enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.

Source: Better Homes & Gardens

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2. One Dish Dinner
INGREDIENTS:
1 medium potato, split
8 oz Catfish filet or Chicken breast, split
1 Acorn squash, split (I use very small one)
DIRECTIONS:
Oven temp 350*F.
In a large casserole dish that has been buttered, place the catfish
and sprinkle with bread crumbs, lemon juice, and place 1/2 teaspoon
butter on each one.
Wrap potato and squash in foil an bake them for 1/2 hour. Place the casserole in oven and bake for 25 minutes more.
Serves 2.

Source: Recipe Ross

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3. Pasta, Seafood and Eggs:
Oregano Shrimp

from Stop and Smell the Rosemary,
Recipes and Traditions to Remember

INGREDIENTS:

1-1/2 pounds fresh large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh oregano
1/2 cup (1 stick) unsalted butter, melted
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1 pound angel hair pasta, cooked al dente

TO PREPARE:

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta.

SERVES: 4 - 6

Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.

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4. Outrageous Chocolate Banana Smoothie

Description

Low in fat and calories, this smoothie also boasts a full four grams of protein per serving.

Ingredients
16 ounces Vitasoy Chocolate Banana flavored soymilk
1/2 cup Nasoya or Azumaya Silken Tofu
1 ripe, medium-sized banana
1 Tablespoon, cocoa powder

Preparation

Place ingredients in a blender and mix until smooth. If desired, add honey or sweetener to taste.

Nutritionals per serving, 2 servings per batch:
Calories: 220     Total Fat: 6g
Cholesterol: 0mg     Protein: 8g
Carbohydrates:     Sodium:

Serves

Makes: 2-3 servings

Source Vitasoy

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5. Oven Steamed Chicken & Vegetables (for 2)
INGREDIENTS:
2 Chicken Breasts - skin off
1 Cup diced mixed vegetables - onion, carrot, peppers, zucchini etc. Can also use frozen veggies.
1 Clove Garlic crushed
1 Splash White Wine
Seasonings - salt, pepper, chili flakes, herbs
Can also use soy sauce, chilli sauce etc. in place of wine (or with)
to keep the meat moist and to create the steam.
DIRECTIONS:
Heat oven to about 180 c.
Place chicken on a piece of foil big enough to enclose meat & vegetables.
Sprinkle vegetables on top of meat, dust with seasonings and splash over the wine. Enclose the meat in the foil, seal tightly and bake on an oven tray (in case of leakage) for about 50 min or until meat is cooked, and juices run clear.
Serve with a baked potato that you can cook with the chicken, and you have a very low fat, healthy, easy meal.

Source: Recipe Ross

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