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Caramel Rolls

Caramel Rolls

Dough
1/3 c. water

1/3 c. milk
3 eggs, slightly beaten
1/2 c. sugar
1/3 c. dry milk
4 c. flour
1 tsp. salt
2 1/2 tsp. yeast
1 stick butter, softened
Caramel
1 c. heavy whipping cream
1 c. brown sugar

You will also need enough butter to spread over rolled out dough, and cinnamon and brown sugar to sprinkle on top.

Directions
First put water, milk, and eggs in bread machine. Mix together dry ingredients (sugar, dry milk, flour, salt) and add to bread machine. Next put add the yeast, and put the butter on top. Start machine. While dough is mixing, begin the caramel sauce by heating the cream and brown sugar in a small saucepan over medium heat, stirring constantly. Heat just until the mixture begins to bubble. Remove pan from heat and allow to cool. When the caramel has cooled, pour it into a greased 13 by 9 pan.

When the dough is ready, roll it out into a large rectangle. Spread with butter, and sprinkle with cinnamon and brown sugar. Roll up and slice into 12 rolls. Place the rolls in the pan on top of the caramel.

At this point you can either allow the rolls to double in size and then bake them for 20-25 min. in a 350 degree oven, or you can cover them and let them rise in the fridge overnight. When you are ready to bake your rolls simply take them out of the fridge and let them sit at room temperature while the oven heats, then bake them for 20-25 min. at 350 degree oven.

The rolls are done when they are golden brown on top, and have a hollow sound when you tap them. Remove from the oven and allow to cool for 5 minutes before flipping the pan over onto a clean cookie sheet.

Hat Tip Aubrey

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Oven Baked BBQ Chilli.

Oven Baked BBQ Chilli – comes from the Pampered Chef Stoneware Favourites book.

 

2lb Stewing Beef
4 cloves garlic crushed
2 onions chopped
2 green peppers
2 cans kidney beans rinsed and drained
2 cans chopped tomatoes
8fl oz passata
6floz BBQ sauce
2 TBLSP cider vinegar
2 TBLSP hot or mild chilli powder.
Cheese, soured cream & Spring onions to serve………
Place everything into deep casserole and bake for 2.5 hours stirring a couple of times during cooking.
It says serves 8-12 but it wouldn’t serve that in our house.  If I’m doing it I normally make double and freeze some.
I did it in the Slow cooker this week and it worked well.  I did it for most of the day on High…..

Slow Cooking Dorowat

Do-ro- WHAT?

I had never heard of Dorowat until I opened this book which I got at the library last week.

Dorowat (according to this book) is a long-simmered stew eaten in Ethiopia, they are traditionally served with a pancake-like flatbread called injera”.

 

 

 

The recipe goes like this:

To serve 4

2 Tblsp Vegetable oil

2 Large onions

3 Garlic Cloves

1 inch piece fresh root ginger

6fl oz chicken stock

400G can chopped tomatoes

seeds from 5 cardamom pods

1/2 teasp ground turmeric

large pinch of round cinnamon

large pinch of ground cloves

large pinch nutmeg

3lb chicken cut into 8-12 portions

4 hard boiled eggs,

cayenne or hot paprika to taste,

salt and pepper

 

Heat oil in a large pan, add the onions and cook for 10 minutes, add garlic and ginger.  Add the stock and the tomatoes and bring to the boil stirring frequently for 10 minutes or until the mixture has thickened, then season.  

Transfer the mixture to the ceramic cooking pot of your slow cooker, stir in the cardamom, turmeric, cinnamon, cloves and nutmeg.  Add the chicken pieces in a single layer, pushing the pieces down into the sauce.  

Cover with the lid and cook on high for 3 hours.  Remove the shells from the eggs, then prick the eggs a few times with a fork or a very fine skewer.  Add to the sauce and cook for 30-45 minutes or until the chicken is cooked through and tender. 

Season to taste with cayenne pepper or hot paprika.   Service with rice or flat bread.

 

~~~~~~~~~~~~~~~

Next time I think I would make my large pinches a lot larger but that’s just a matter of taste, we quite like it hot in this house 😉

I didn’t have a chicken so I just used thighs and drumstick portions.  I did try googling Injera with the possiblity of trying to make it but in the end we just stuck to home-made naan bread.

It wouldn’t be necessary to add the eggs, it seemed a bit weird to me to be doing so but  I just stuck to the recipe and it was as if they were just a side dish.  Interesting.

I’m hoping to try the Spicy Chicken Jambalaya soon too!

 

Works for me Wednesday

 

Shannon is hosting a themed edition of WFMW to-day.

The theme is five Ingredients or less.

With the days of frugal cooking ever increasing this is a great chance to get some fresh ideas in the culinary department.

I’m going to link to previously posted recipes – click the links!

Poster by All Posters.com

Don’t you just love bananas!

Muffins with Banana and Cinnamon   with pictures!

Choc Chip Pudding.  Delicious!

My friend Naomi keeps telling me to make this frugal recipe for All bran loaf – I really do mean to get around to it 😆

Don’t forget about our traditional dish – Champ, very frugal.

Or the not so healthy Ulster Fry, this recipe shows a seven piece fry but we also make the five piece leaving out the sausage and black pudding.

 

For loads more recipes using five ingredients or less check out Rocks in my Dryer.