Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
|2 (16.3 ounce) cans|
Chopped walnuts (Optional)
Firmly packed brown sugar
Butter OR margarine, melted
1 . Stage
Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2 . Stage
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3 . Stage
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4 . Stage
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
1 . Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
2 . Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
1 . Cut hard-boiled eggs in half, removing egg yolks from egg whites.
2 . Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
3 . Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.
1 . Preheat the broiler to high heat.
2 . Rinse scallops and place in a shallow baking pan. Sprinkle with 2 tablespoons melted butter, lemon juice, and garlic salt.
3 . Broil in the preheated broiler until scallops begin to turn golden, 6 to 8 minutes. Remove from the oven and serve with extra melted butter on the side for dipping. Spunky Buddy
1 . Prepare ingredients. Wash the raspberries and apple. Mix honey, oil and mustard.
2 . Cut the fillet lengthwise, not all the way through. Lightly baste on all sides.
3 . Season with salt and pepper. Place apple slices and raspberries.
4 . Fold the pocket.
5 . Wrap the fillets with bacon strips. Secure the edges with wooden splinters (or sew with thread).
6 . Place the pockets in a mold, grease well with a mixture of honey and mustard. Put a sprig of rosemary and a sprig of thyme. Wrap in foil.
7 . Bake for 30 minutes at 200 degrees. Then remove the foil, pour the juice that was released. Put the rest of the berries, a couple of sprigs of herbs. And bake for another 20-30 minutes at 175-180.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
2 . Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3 . Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4 . Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
5 . Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
6 . Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
7 . Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
8 . Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
9 . Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
10 . Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
11 . Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
12 . Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
13 . Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
14 . Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.
1 . Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
2 . Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
1 . Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2 . Add lamb to spice mixture and mix until well combined.
3 . Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
4 . Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
5 . Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.
1 . Preheat the oven to 300 degrees F (150 degrees C). Set out two rimmed baking sheets.
2 . Beat butter and sugar with an electric mixer in a mixing bowl until light and fluffy. Mix in egg yolk until thoroughly combined and creamy. Add flour and cinnamon and mix until dough is well combined.
3 . Spread 2/3 of the dough over one baking sheet; spread remaining dough over half of the second baking sheet. Press down on dough with your fingers, then score with a fork.
4 . Whisk egg white and water together in a small bowl; brush lightly over dough. Sprinkle walnuts over top.
5 . Bake in the preheated oven for 30 minutes.
6 . Remove from the oven and immediately cut into 24 squares or rectangles. Let cool completely on the baking sheets, then remove and separate cookies.
1 . Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
1 . Cut cube steaks into 1/2-inch pieces. Sprinkle flour over a plate; dredge meat in flour.
2 . Heat oil and butter in a large skillet over medium-high heat. Add steak pieces, onion, and garlic to the pan; sauté until lightly browned. Add more butter if needed.
3 . Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook until thickened, about 25 minutes. Add more water if it gets too thick.
1 . Grease a 9x13-inch baking dish.
2 . Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
3 . Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
4 . Preheat oven to 375 degrees F (190 degrees C).
5 . Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.