Hello everyone! Today's recipe is Apple-Cheese Popovers. These are pretty good and easy to make. You could make this into a diabetic recipe if you use low-fat ingredients instead and use unsalted butter, Enjoy!
*Apple-Cheese Popovers*
Makes 8 servings.
Butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. sharp cheddar cheese, shredded
2 large eggs
1 C. all-purpose flour
1/8 tsp. salt
1 C. low fat milk
1 Tbls. Butter, or margarine melted
Preheat oven at 450*F.
Lightly coat 8 popover cups with cooking spray. Place 1 Tbls. each of the apple and cheese at the bottom of each popover cup. Sprinkle cinnamon over apple and cheese mixture. In a food processor or a blender, Mix eggs, flour, and salt. Process until well blended. While the machine is running, add milk and butter through the feed tube. Process until smooth. Fill the cup about two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350*F., and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.
Per Serving: 134 Cal (35% from Fat, 18% from Protein, 47% from Carb); 6 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 15 g Carb; 1 g Fiber; 2 g Sugar; 92 mg Calcium; 0 mg Iron; 109 mg Sodium; 72 mg Cholesterol
  |
  |
  |
  |
Showing posts with label Pastry. Show all posts
Showing posts with label Pastry. Show all posts
Sunday, October 11, 2009
Saturday, October 10, 2009
*Mocha Dream Puffs* (Diabetic)
Hello everyone! Today's diabetic recipe is Mocha Dream Puffs. These are so good. You can serve these at party's or any time. They are really easy to make too. Well enjoy!
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
*Mocha Dream Puffs* (diabetic)
Servings: 8
Cooking Spray
½ Cup Water
2 Tbls. Butter
½ Cup All-Purpose Flour
2 Eggs
1 1 Oz. Pkg. Sugar-Free Instant Chocolate Pudding Mix
2 Cups Non-Fat Milk
3 Tsp. Coffee Crystals
Lightly coat a baking sheet with the cooking spray; set aside.
Pre heat oven at 400°F.
In a small sauce pan mix together the water and butter and bring to a boil. Add flour, stirring vigorously. cook and stir till mixture forms a ball. Let cool for 10 minutes. With a wooden spoon, add one egg at a time, beating well.
Drop eight mounds of mixture three inches apart on baking sheet.Bake in oven for thirty minutes or until golden brown.Transfer to a wire rack and cool. Cut puffs in half and remove soft dough from the inside.
For the filling: Meanwhile, stir coffee crystals into milk. Prepare pudding mix according to package directions using the coffee milk.Arrange puffs in an air tight container. Refrigerate until ready to serve.
To serve, spoon about 1/4 cup of pudding mixture into the bottom half of puffs. Place tops back on. If Desired, sprinkle with powdered sugar or cocoa powder. Enjoy!
Per Serving: 119 Cal (35% from Fat, 16% from Protein, 49% from Carb); 5 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 14 g Carb; 0 g Fiber; 3 g Sugar; 135 mg Calcium; 0 mg Iron; 253 mg Sodium; 70 mg Cholesterol.
Sunday, July 6, 2008
*Fruit Fan Bread*
Hello, today I decided on fan-bread. This is a little harder than most recipes. these are shaped like a cinnamon roll, but they are all connected to each other; hence the name fan bread. I hope my instructions are easy enough for you to under stand. If you have any questions, you can e-mail me or ask me in the comment area and I'll get back to you as soon as possible.Here is the recipe.
*Fruit Fan Bread*
Servings: about 12
Bread:
¼ Cup Warm Water, 105°f.-110°f.
2 Tbls. Dry Yeast
½ Tsp. Sugar
¼ Tsp. Ground Ginger
2 Cups Whole Wheat Flour
1 Cup Warm Milk, 105°f.-110°f.
6 Tbls. Butter, softened
1/3 Cup Maple Syrup
3 Eggs, Divided
1½ Tsp. Salt
2 Tsp. Lemon Zest
2½-3 Cups Flour
Filling:
1 Cup Fruit Preserves, Your Choice Of Flavor
1 Tbls. Water
Combine water, yeast, sugar, and ginger, in a large bowl; stir to dissolve.Allow mixture to sit about 5 minutes, until foamy. In a large bowl mix together wheat flour, milk, butter, syrup, 2 eggs, salt, and lemon zest. Beat until smooth, for about 1 minute. Add the yeast mixture and a ½ cup of flour. Mix until blended. Mix in remaining flour, a little at a time, until a soft dough forms. Lightly grease a large bowl, and set to the side. Turn dough onto a lightly floured surface. Kneed for 5 minutes, or until smooth and elastic. Shape in a ball, cover and let rest for 10 minutes. Now place dough in the greased bowl, turning once to coat. Cover with a towel; let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size. Coat 2 baking sheets or you may grease them. Punch dough down and divide in ½. Turn 1 ball out on to a lightly floured surface. Use a rolling pin and roll into a 9 inch square. Spread a ½ cup of fruit preserves of your choice on to dough. leaving an 1 inch border uncovered. Roll into one big jelly role and pinch seams to seal. Move to a prepared baking sheet. Using a pair of scissors, make deep cuts down one side of the roll, Cutting about ¾ of the way through, leaving about 1 inch in between each cut. Take one hand and roll one slice to opposite side, doing this alternately. Repeat with other ½ of dough. Cover with plastic and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven at 350°F. In a bowl, beat the remaining egg with water and brush tops of loafs with mixture. Bake the loafs for 45 minutes, until golden brown. Move to wire rack and cool completely.
Per Serving: 341 Cal (21% from Fat, 10% from Protein, 69% from Carb); 9 g Protein; 8 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 60 g Carb; 4 g Fiber; 19 g Sugar; 53 mg Calcium; 2 mg Iron; 393 mg Sodium; 78 mg Cholesterol.
*Fruit Fan Bread*
Servings: about 12
Bread:
¼ Cup Warm Water, 105°f.-110°f.
2 Tbls. Dry Yeast
½ Tsp. Sugar
¼ Tsp. Ground Ginger
2 Cups Whole Wheat Flour
1 Cup Warm Milk, 105°f.-110°f.
6 Tbls. Butter, softened
1/3 Cup Maple Syrup
3 Eggs, Divided
1½ Tsp. Salt
2 Tsp. Lemon Zest
2½-3 Cups Flour
Filling:
1 Cup Fruit Preserves, Your Choice Of Flavor
1 Tbls. Water
Combine water, yeast, sugar, and ginger, in a large bowl; stir to dissolve.Allow mixture to sit about 5 minutes, until foamy. In a large bowl mix together wheat flour, milk, butter, syrup, 2 eggs, salt, and lemon zest. Beat until smooth, for about 1 minute. Add the yeast mixture and a ½ cup of flour. Mix until blended. Mix in remaining flour, a little at a time, until a soft dough forms. Lightly grease a large bowl, and set to the side. Turn dough onto a lightly floured surface. Kneed for 5 minutes, or until smooth and elastic. Shape in a ball, cover and let rest for 10 minutes. Now place dough in the greased bowl, turning once to coat. Cover with a towel; let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size. Coat 2 baking sheets or you may grease them. Punch dough down and divide in ½. Turn 1 ball out on to a lightly floured surface. Use a rolling pin and roll into a 9 inch square. Spread a ½ cup of fruit preserves of your choice on to dough. leaving an 1 inch border uncovered. Roll into one big jelly role and pinch seams to seal. Move to a prepared baking sheet. Using a pair of scissors, make deep cuts down one side of the roll, Cutting about ¾ of the way through, leaving about 1 inch in between each cut. Take one hand and roll one slice to opposite side, doing this alternately. Repeat with other ½ of dough. Cover with plastic and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven at 350°F. In a bowl, beat the remaining egg with water and brush tops of loafs with mixture. Bake the loafs for 45 minutes, until golden brown. Move to wire rack and cool completely.
Per Serving: 341 Cal (21% from Fat, 10% from Protein, 69% from Carb); 9 g Protein; 8 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 60 g Carb; 4 g Fiber; 19 g Sugar; 53 mg Calcium; 2 mg Iron; 393 mg Sodium; 78 mg Cholesterol.
Saturday, July 5, 2008
*Streusel Coffee Cake*
Hi, this streusel reminds me of the Godfathers pizza streusel. I really like this stuff, so I can only allow myself to have one slice. So, I saver every bite. This recipe is pretty easy.
I hope you all had a good and safe 4TH. Here is the recipe.
*Streusel Coffee Cake*
Servings: 12
Streusel:
3 Tbls. Flour
¼ Cup Brown Sugar, packed
1½ Tsp. Cinnamon
¼ Cup Butter,softened & Cut Into Pieces
¾ Cup Walnuts, Chopped
Coffee Cake:
3 Tsp. Dry Yeast
¼ Cup Warm Water, 105°F.
3 Tbls. Butter, Softened
3 Tbls. Sugar
1/8 Tsp. Salt
2 Cups Flour
1/8 Cup +1 Tsp. Milk
1 Egg
Streusel:
In a bowl mix flour, brown sugar, and cinnamon. Using a pastry cuter or fork, cut the butter into coarse crumbs. Add the nuts in and set to the side.
Coffee Cake:
Coat a 12 inch pizza pan with cooking spray In another bowl, dissolve the yeast in the warm water. Let it stand until it becomes foamy, about 10 minutes. Using a large bowl, use a mixer and set it on high speed. Beat butter, sugar, and salt about 3 minutes, or until light and fluffy. Add milk, egg, yeast, and 1/4 cup of flour to the butter mixture; mix well. Add in enough of the flour to make a soft, smooth dough. Split into 2 even balls. Roll 1 ball into a 12 inch round on a flowered surface. Carefully place 12 inch round on the prepared pizza pan. Spread half the streusel over the dough, leaving a 1 inch edge. Roll the other ball of dough into a 12 inch round and place on the top of the streusel. Seal the edges of dough together. Preheat oven at 375°F. and sprinkle the remaining streusle over that dough. Let it rise for about 40 minutes. Bake the cake for about 25 minutes, or until golden brown. Remove from oven and set on a wire rack to cool. Cut into wedges and serve.
Per Serving: 226 Cal (46% from Fat, 9% from Protein, 45% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 21 mg Calcium; 1 mg Iron; 53 mg Sodium; 35 mg Cholesterol.
I hope you all had a good and safe 4TH. Here is the recipe.
*Streusel Coffee Cake*
Servings: 12
Streusel:
3 Tbls. Flour
¼ Cup Brown Sugar, packed
1½ Tsp. Cinnamon
¼ Cup Butter,softened & Cut Into Pieces
¾ Cup Walnuts, Chopped
Coffee Cake:
3 Tsp. Dry Yeast
¼ Cup Warm Water, 105°F.
3 Tbls. Butter, Softened
3 Tbls. Sugar
1/8 Tsp. Salt
2 Cups Flour
1/8 Cup +1 Tsp. Milk
1 Egg
Streusel:
In a bowl mix flour, brown sugar, and cinnamon. Using a pastry cuter or fork, cut the butter into coarse crumbs. Add the nuts in and set to the side.
Coffee Cake:
Coat a 12 inch pizza pan with cooking spray In another bowl, dissolve the yeast in the warm water. Let it stand until it becomes foamy, about 10 minutes. Using a large bowl, use a mixer and set it on high speed. Beat butter, sugar, and salt about 3 minutes, or until light and fluffy. Add milk, egg, yeast, and 1/4 cup of flour to the butter mixture; mix well. Add in enough of the flour to make a soft, smooth dough. Split into 2 even balls. Roll 1 ball into a 12 inch round on a flowered surface. Carefully place 12 inch round on the prepared pizza pan. Spread half the streusel over the dough, leaving a 1 inch edge. Roll the other ball of dough into a 12 inch round and place on the top of the streusel. Seal the edges of dough together. Preheat oven at 375°F. and sprinkle the remaining streusle over that dough. Let it rise for about 40 minutes. Bake the cake for about 25 minutes, or until golden brown. Remove from oven and set on a wire rack to cool. Cut into wedges and serve.
Per Serving: 226 Cal (46% from Fat, 9% from Protein, 45% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 21 mg Calcium; 1 mg Iron; 53 mg Sodium; 35 mg Cholesterol.
Saturday, June 28, 2008
*Breakfast Danish* (Diabetic Recipe)
Hello, I decided to post this Breakfast danish today. Not only is it good for you, it tastes like you are getting a treat for breakfast. I get a bit of a sweet tooth every now and then and this pretty much takes care of that. I didn't have time to find something that doesn't warm up the kitchen today because I spent the day with my grand daughter and my son. Tomorrow I will be going out with them again, but I will try to find something that wont heat up the house. Here is the recipe. I hope you all enjoy them as much as I do.
*Breakfast Danish* (Diabetic Recipe)
Servings: 32
1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts
Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.
Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.
*Breakfast Danish* (Diabetic Recipe)
Servings: 32
1 16 Oz. White Bread Dough, Your Own Recipe Or Store Bought
1/3 Cup Sugar Free Strawberry Jam
1 16 Oz. Can Sliced Peaches, In Own Juices Drained And Cut In Chunks
¼ Cup Powdered Sugar
¼ Cup Splenda
2 Tsp. Orange Juice, More If Needed
¼ Cup Walnuts
Preheat oven at 350°F.
Line 2 baking sheets with parchment paper and spray with non stick cooking spray. Lay dough on a lightly floured surface. Slit dough in half. Roll each half into a 12x17 inch rectangle and place one on each lined baking sheet. Spread strawberry jam evenly on each rectangle. Scatter the peaches over the jam. On the longer side of each rectangle, make 2-inch long cuts from the edge to the filling, repeating this at every inch starting at one end, alternately fold opposite strips of dough over filling. Cover with a towel; Let them rise in a warm place, about an hour or until almost doubled in size. Bake for about 15 minutes or until a golden brown. Remove danish from the baking sheet. Allow to cool a little. Mix powdered sugar, splenda, and as much of the orange juice needed to make a drizzling consistency. Drizzle over each danish and sprinkle them with the nuts. Cut each danish into 16 slices.
Per Serving: 59 Cal (17% from Fat, 11% from Protein, 72% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 18 mg Calcium; 1 mg Iron; 80 mg Sodium; 0 mg Cholesterol.
Tuesday, May 20, 2008
Recipe:*Home Made Maple Bars*
Hi Everyone! I have been making these :*Home Made Maple Bars* for Years. A friend of mine gave me this recipe when my boys where young and still living at home. I never had a maple bar go to waste. I have had many requests for this recipe. Now everyone can enjoy them.
*Home Made Maple Bars*
Servings: 32
Dough:
1 Cup mashed potatoes
2 compressed yeast cakes
1 1/2 Tsp salt
1 Cup sugar
1 1/2 Cups water
vegetable oil, for deep fat frying
5 1/2-7 cups flour
Icing:
2 Cup powdered sugar
2 Tbls.cream
1/2-1 tbls. maple flavoring
Dough:
Mix mashed potatoes, yeast, water,salt, and sugar all together and let stand 20 minutes. In the mean time mix shortening and eggs together with a mixer till well blended. add to mix. Add flour to mixture till dough is smooth and work for 20 minutes. let rise till double in size. Roll out and cut into bar shapes and let rise for the last time, for About 1 to 1 1/2 hours. Preheat oil to 375 degrees F. and cook in oil (both sides) for 2 to 4 minutes, a few at a time, turning only once. Drain on paper towels and cool for frosting with maple icing.
Icing:
Mix ingredients for Icing together till spreadable. Frost bars and enjoy.
Oil for frying is not included in Nutrition Facts.
Per Serving: 234 Cal (2% from Fat, 9% from Protein, 89% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 51 g Carb; 2 g Fiber; 15 g Sugar; 2 mg Calcium; 0 mg Iron; 132 mg Sodium; 1 mg Cholesterol.
*Home Made Maple Bars*
Servings: 32
Dough:
1 Cup mashed potatoes
2 compressed yeast cakes
1 1/2 Tsp salt
1 Cup sugar
1 1/2 Cups water
vegetable oil, for deep fat frying
5 1/2-7 cups flour
Icing:
2 Cup powdered sugar
2 Tbls.cream
1/2-1 tbls. maple flavoring
Dough:
Mix mashed potatoes, yeast, water,salt, and sugar all together and let stand 20 minutes. In the mean time mix shortening and eggs together with a mixer till well blended. add to mix. Add flour to mixture till dough is smooth and work for 20 minutes. let rise till double in size. Roll out and cut into bar shapes and let rise for the last time, for About 1 to 1 1/2 hours. Preheat oil to 375 degrees F. and cook in oil (both sides) for 2 to 4 minutes, a few at a time, turning only once. Drain on paper towels and cool for frosting with maple icing.
Icing:
Mix ingredients for Icing together till spreadable. Frost bars and enjoy.
Oil for frying is not included in Nutrition Facts.
Per Serving: 234 Cal (2% from Fat, 9% from Protein, 89% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 51 g Carb; 2 g Fiber; 15 g Sugar; 2 mg Calcium; 0 mg Iron; 132 mg Sodium; 1 mg Cholesterol.
Saturday, May 10, 2008
Home Made Cream Cheese Danish
The Recipe for the day is *Home Made Cream Cheese Danish*. If you like cream cheese pastries, you will love these. They are really rich though. So don't eat to many in one sitting. These are worth the work you put into them. If you ever have any questions to ask about any of the recipes feel free to ask me. just click comments and ask away. also, if you have a recipe you would like to share, feel free to do so. I'll Post it here for every one to see, along with your name if that's all right with you.
*Home Made Cream Cheese Danish*
Servings: 18
Note: When the dough rises they look like a cone. Also I use more filling than called for, so I double the mixture.
Dough:
3¾-4¼ Cups flour
3/4 Cup sugar, divided
2 1/4 Oz. packages active dry yeast, or use 2 1/2 tsp.bread machine yeast
1 1/4 Tsp. salt
3/4 Cup milk
1/2 Cup water
1/2 cup butter
1 egg
Filling:
1 8 Oz. pkg. cream cheese, softened
1 egg yolk
1/2 Tsp. vanilla
Glaze:
1 Cup powdered sugar
1/2 Tsp. vanilla
3 tsp. water, More if needed
In a large bowl, mix 1 cup of the flour, 1/2 cup sugar, yeast and salt. Using a saucepan, heat the milk, water and butter to 120*F-130*F. Add liquid mixture to dry ingredients; beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to make a stiff dough. Cover and refrigerate the dough for about 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Form each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils about 1½ inches apart on greased baking sheets. Cover and let rise until doubled, for about 1 hour.
In a small mixing bowl, Mix together the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Use the back of a spoon, to make a 1" wide indentation in the center of each coil, Carefully. Spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, mix together the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!
Per Serving: 324 Cal (46% from Fat, 8% from Protein, 46% from Carb); 6g Protein; 17g Tot Fat; 9g Sat Fat; 6g Mono Fat; 37g Carb; 2g Fiber; 16g Sugar; 33mg Calcium; 1mg Iron; 288mg Sodium; 58mg Cholesterol
*Home Made Cream Cheese Danish*
Servings: 18
Note: When the dough rises they look like a cone. Also I use more filling than called for, so I double the mixture.
Dough:
3¾-4¼ Cups flour
3/4 Cup sugar, divided
2 1/4 Oz. packages active dry yeast, or use 2 1/2 tsp.bread machine yeast
1 1/4 Tsp. salt
3/4 Cup milk
1/2 Cup water
1/2 cup butter
1 egg
Filling:
1 8 Oz. pkg. cream cheese, softened
1 egg yolk
1/2 Tsp. vanilla
Glaze:
1 Cup powdered sugar
1/2 Tsp. vanilla
3 tsp. water, More if needed
In a large bowl, mix 1 cup of the flour, 1/2 cup sugar, yeast and salt. Using a saucepan, heat the milk, water and butter to 120*F-130*F. Add liquid mixture to dry ingredients; beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to make a stiff dough. Cover and refrigerate the dough for about 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Form each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils about 1½ inches apart on greased baking sheets. Cover and let rise until doubled, for about 1 hour.
In a small mixing bowl, Mix together the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Use the back of a spoon, to make a 1" wide indentation in the center of each coil, Carefully. Spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, mix together the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!
Per Serving: 324 Cal (46% from Fat, 8% from Protein, 46% from Carb); 6g Protein; 17g Tot Fat; 9g Sat Fat; 6g Mono Fat; 37g Carb; 2g Fiber; 16g Sugar; 33mg Calcium; 1mg Iron; 288mg Sodium; 58mg Cholesterol
Subscribe to:
Posts (Atom)
