Makes 8 dozen
Freezes well
From Ginger Smith
2 loaves thin white bread (fresh), such as Pepperidge Farm Thin Sandwich
2- 8 ounce packages cream cheese, softened
2 egg yolks
1/2 cup sugar
1 cup butter or margerine, melted
1 cup brown sugar
2-3 teaspoons cinnamon
1. Trim crust from bread and roll thin with a rolling pin.
2. Cream together the cream cheese, egg yolks and sugar.
3. Spread thinly on the bread slices.
4. Roll up bread.
5. Mix brown sugar and cinnamon in one bowl. Have separate bowl of melted butter.
6. Dip each roll first into melted butter then into brown sugar mixture.
7. Place close together on cookie sheets.
8. Freeze 5 minutes then remove and slice each roll in half. Return to freezer until solid enough to store in zip-lock bags or other freezer container.
9. When ready to bake, take straight from freezer and place on greased cookie sheet. Bake at 350 degrees for 15-20 minutes. These adapt well to microwave, heat approximately 10 seconds.
Sunday, April 26, 2009
Sweet and Spicy Bacon
Serves 6, prep time about 45 minutes
1 1/2 tablespoons packed brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound thick sliced bacon
1. Preheat oven to 350 degrees.
2. Stir together sugar and spices.
3. Place bacon in single layer on foil lined baking pan with sides. Bake 20 minutes.
4. Turn bacon over and sprinkle sugar mixture evenly over bacon.
5. Bake 15-20 minutes more until crispy.
6. Drain on paper towels.
1 1/2 tablespoons packed brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound thick sliced bacon
1. Preheat oven to 350 degrees.
2. Stir together sugar and spices.
3. Place bacon in single layer on foil lined baking pan with sides. Bake 20 minutes.
4. Turn bacon over and sprinkle sugar mixture evenly over bacon.
5. Bake 15-20 minutes more until crispy.
6. Drain on paper towels.
Salmon with Fresh Dill En Papillote
Serves 6
Can be prepared several hours ahead of serving
Also works well with striped bass, sea bass and red snapper
2 pounds skinless salmon fillets, cut into 6 equal size pieces
5 carrots, peeled and trimmed (about 1 pound)
3/4 pound large mushrooms
6 tablespoons unsalted butter
Juice of 1 lemon
3/4 cup scallions cut into 2-inch lengths
Salt and freshly ground pepper
4 tablespoons chopped fresh dill leaves
6 tablespoons chopped shallots
6 tablespoons dry white wine
1. Preheat oven to 500 degrees.
2. Holding a knife at a 45-degree angle, cut each salmon piece into 4 thin slices.
3. Spread a large sheet of parchment paper on a flat surface. Invert a 12-inch round cake pan on the paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until you have six of them.
4. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips.
5. Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices.
6. Heat 2 tablespoons of the butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, stirring, for 1 minute. Add the carrots, scallions and salt.; then cover and cook for 7-8 minutes. Sprinkle the dill on top and stir well. Cover and set aside.
7. Melt the remaining butter in a small saucepan. Place the paper rounds on a flat surface and brush them with the melted butter. Spoon equal portions fo the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
8. Lay slices of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine, salt and pepper.
9. Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.
Can be prepared several hours ahead of serving
Also works well with striped bass, sea bass and red snapper
2 pounds skinless salmon fillets, cut into 6 equal size pieces
5 carrots, peeled and trimmed (about 1 pound)
3/4 pound large mushrooms
6 tablespoons unsalted butter
Juice of 1 lemon
3/4 cup scallions cut into 2-inch lengths
Salt and freshly ground pepper
4 tablespoons chopped fresh dill leaves
6 tablespoons chopped shallots
6 tablespoons dry white wine
1. Preheat oven to 500 degrees.
2. Holding a knife at a 45-degree angle, cut each salmon piece into 4 thin slices.
3. Spread a large sheet of parchment paper on a flat surface. Invert a 12-inch round cake pan on the paper and trace around the pan with a sharp knife to make a 12-inch circle. Repeat until you have six of them.
4. Cut the carrots crosswise into 1-inch lengths. Cut each piece lengthwise into matchstick strips.
5. Cut off and discard the stem of each mushroom and cut the cap crosswise into thin slices.
6. Heat 2 tablespoons of the butter in a frying pan over medium-high heat. Add the mushrooms and lemon juice. Cook, stirring, for 1 minute. Add the carrots, scallions and salt.; then cover and cook for 7-8 minutes. Sprinkle the dill on top and stir well. Cover and set aside.
7. Melt the remaining butter in a small saucepan. Place the paper rounds on a flat surface and brush them with the melted butter. Spoon equal portions fo the carrot mixture on each disk slightly below the center, leaving a margin large enough to fold over.
8. Lay slices of salmon over each mound of vegetables. Sprinkle each serving with a tablespoon of shallots, a tablespoon of wine, salt and pepper.
9. Fold the foil to completely enclose the contents, while leaving some room for expansion. Crimp the seal as tightly as possible. Arrange the packages on a baking sheet and bake for 8 minutes.
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