Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Chopped walnuts (Optional)
|
½ cup |
| 2. |
Raisins, divided (Optional)
|
½ cup |
| 3. |
Frozen bread dough, thawed
|
2 (1 pound) loaves |
| 4. | Butter | ½ cup |
| 5. |
Packed brown sugar
|
1 cup |
| 6. |
Cook-and-serve vanilla pudding mix
|
1 (4.6 ounce) package |
| 7. | Milk | 2 tablespoons |
| 8. | Ground cinnamon | ½ teaspoon |
Cooking
1 . Stage
Grease a 13x9-inch baking dish. Sprinkle walnuts into the bottom of the baking dish. Sprinkle about half the raisins with the walnuts.
2 . Stage
Tear one bread dough loaf into pieces; add to baking dish and top with remaining raisins.
3 . Stage
Melt butter in a saucepan over medium-low heat. Stir brown sugar, pudding mix, milk, and cinnamon with the butter; cook, stirring frequently, until the dry ingredients dissolve completely and the mixture thickens into a caramel-like sauce. Drizzle the sauce over the bread in the baking dish.
4 . Stage
Tear remaining dough loaf into pieces and arrange into he pan, filling any empty spots with dough pieces.
5 . Stage
Let the dough raise for 2 1/2 hours to overnight.
6 . Stage
Preheat oven to 375 degrees F (190 degrees C).
7 . Stage
Bake in preheated oven until no longer doughy in the center, about 30 minutes. Cool rolls in pan for 15 minutes.
8 . Stage
Turn the rolls out onto a serving platter large enough to contain the sauce that will run off the rolls.
1 . Preheat the oven to 425 degrees F (220 degrees C).
2 . Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.
3 . While the vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.
4 . Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
5 . Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.
6 . Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.
7 . Remove from the oven and cool for 10 minutes before serving. Linz
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine sausage, Cheddar cheese, flour, baking powder, salt, onion powder, seasoned salt, and dry mustard in a large bowl.
3 . Form into walnut-size balls and place on rimmed nonstick baking sheets.
4 . Bake in the preheated oven until golden brown and no longer pink in the centers, about 20 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
2 . Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
3 . Bake in the preheated oven for 20 minutes.
4 . Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
5 . Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
6 . Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.
1 . Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
2 . Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
3 . While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
4 . Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.
1 . Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
2 . Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
3 . Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
4 . Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes.
5 . To make glaze: Combine confectioners' sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2 . Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
3 . Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
4 . Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
5 . Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
6 . Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.
1 . Preheat slow cooker on Low.
2 . Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
3 . Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
4 . Cook on Low until meat is cooked through, about 5 hours.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot. Dotdash Meredith Food Studios
3 . Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
4 . Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
3 . Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
4 . Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.
1 . We put it for 1 hour in a warm place, and when the dough increases, we add the melted butter, vanilla sugar, eggs and sugar residues to the egg mixture.
2 . We mix everything well and add the sifted flour - knead, the dough should remain soft and remove it again in a warm place for 1 hour. When it rises, knead it well and set it up for the second rise.
3 . Then roll the dough into a layer, grease with soft butter, sprinkle with sugar and sprinkle with raisins.
4 . We turn the roll and cut into pieces.
5 . We put buns with raisins with cream filling to infuse for 20 minutes in a warm place. Then bake for 25 minutes at a temperature of 200 degrees.
6 . Cover the hot buns with cream filling, beat the cream cheese, cream or sour cream and powdered sugar.
7 . Have a nice tea party !!!
8 . Knead a dough of warm milk, dried yeast, 1 tbsp. tablespoons of sugar and 1.5 tbsp. flour, previously sifting.