packages regular or fast-acting dry yeast (4 1/2 teaspoons)
cup butter or margarine (1/2 stick), room temperature
Cooking spray to grease bowl and pan
cup granulated sugar
teaspoons ground cinnamon
cup butter or margarine (1/2 stick), room temperature
cup raisins, if desired
cup finely chopped nuts, if desired
cup powdered sugar
tablespoon butter or margarine, room temperature
to 2 tablespoons milk
1In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
2Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13×9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
4Using your hands or a rolling pin, flatten dough into a 15×10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
5Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
6In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap. Scoop ice cream into 10 prepared egg carton cups and flatten with a wet spatula. Make sure you have pressed out all the air bubbles. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
Combine the flour and sugar in a microwave safe bowl and mix. Add the water and food colouring and mix thoroughly. Then, cover the bowl with plastic wrap and cook on high in the microwave for 1 minute. Stir the mochi and then cook for another 30 seconds. Stir again and cook for 30 seconds. The dough should change from opaque to somewhat translucent.
Sprinkle your board with the corn starch and place the dough directly down. Sprinkle to top with more corn starch. Then using a rolling pin roll out the dough to ½ cm thickness. Then place in the fridge to cool down slightly before touching the ice cream.
Once cool, cut the dough using a circle cutter and dust off any excess corn starch. You can re-roll any remaining scraps. Place the ice cream balls in the center of the mochi and fold over the sides until completely covered. Trim any excess dough and then wrap in plastic wrap and twist the end to seal tightly. Place in the freezer and repeat the process with each mochi. Place in the freezer one final time for an hour to seal completely and then unwrap and enjoy.
4 large tomatoes, (about 1 1/2 pounds/675 g total)
salt and pepper
4 slices white bread
2 tablespoons olive oil
2 small goat cheeses (about 8 ounces/225 g total)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
salad leaves for serving (optional)
Heat the oven to 400°F/200°C. Core the tomatoes, cut shallow lids from the flower (rounded) ends, and discard them. Using a sharp spoon or melon baller, scoop out about half of the seeds from the tomatoes, taking care not poke a hole int he bottom. Sprinkle in insides with salt and pepper. Toast the bread and stamp out the largest possible rounds from the center of each with a 3-inc/7.5 cm cookie cutter. Brush the rounds generously with some of the olive oil and set them in a single layer in a small baking dish.
For the filling, crumble the goat cheeses into a bowl, or coarsely crush them with a fork. Mix the garlic, parsley, chives, thyme, pepper, and a little salt in a small bowl, and sprinkle half the mixture in the tomatoes. Fill the tomatoes with the crumbled cheese, mounding it so it is not packed down. Sprinkle withe the remaining garlic mixture and drizzle with the rest the olive oil. Place the tomatoes on the bread croûtes.
Bake until the cheese is very hot and the tomato skins start to split, 15 to 20 minutes. Serve the tomatoes hot on individual plates, garnished with a few salad leaves if you like.
1beef brisket, about 10 pounds (5 kg), fat trimmed to 1/4 inch (6 mm)
1/2 cup (125 grams) kosher salt
1/2 cup (60 grams) coarsely ground pepper
1tablespoongranulated garlic (optional)
Barbecue sauce for serving
Remove the brisket from the refrigerator at least 1 hour before cooking. Season generously all over with salt and pepper, packing the coating on well. Sprinkle with garlic, if using, then gently rub over seasoning.
Prepare a smoker or a charcoal or gas grill for smoking over low heat. The grill temperature should be 225 to 250˚F (107 to 120˚C). If using charcoal, bank lit coals on either side of grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill with water. Add 1 to 2 cups soaked wood chips to the fire just before grilling. (Keep remaining chips in water until ready to use.) If using gas, fill smoker box with about 1/2 cup chips, then preheat grill. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. Turn off one or more of the burners to create an indirect-heat zone. Brush and oil grill grate.
Place the brisket on the grill, fatty side up, as far away from the fire as possible. Cover and cook 4 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 to 170˚F (66 to 77˚C). Check the wood chips every 30 to 45 minutes, adding more chips by the 1/2 cup to keep smoke levels constant. If using charcoal, add lit coals every few hours to maintain heat level.
Remove the brisket from the heat and wrap it in aluminum foil. Return to the smoker or grill or place in a 250˚F (120˚C) oven an additional 4 to 6 hours. The brisket is ready when fork tender and an instant-read thermometer registers 195 to 205˚F (91 to 96˚C), 8 to 12 hours total.
Transfer the brisket to a cutting board and remove the foil. Let rest at least 30 minutes. Thinly slice across the grain, arrange slices on a platter, and serve at once. Serve with BBQ sauce, whether warm or at room temperature.
Quick Tips: Maintaining temperature and smoke levels can be a tricky bit of fire mastery. When smoking in a charcoal grill, have a chimney starter filled with glowing coals at the ready, so you can replenish your fire every 30 minutes or so.
Craving chicken and a hearty pasta dish tonight? Start this flavorful recipe by lightly browning your chicken with a smidge of olive oil and then add in fresh vegetable and fettuccine. Mix it up with a variety of pastas for something new every meal.
3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets
1 tablespoon minced garlic
1½ teaspoons Italian seasoning
1 teaspoon seasoned salt
3 tablespoons olive oil, divided
2 tablespoons butter, divided
6 ounces fresh French green beans, sliced in half
1/2 teaspoon salt, divided
1 small red bell pepper, sliced into ½” slices
6 cremini mushrooms, sliced
2 green onions, sliced
1 (16-ounce) package fettuccine pasta, cooked and drained
1 tablespoon flour
2/3 cup chicken broth
Season chicken with garlic, Italian seasoning and seasoned salt.
Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.
Add remaining tablespoon olive oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.
Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.
Remove vegetables from skillet and add to hot fettuccine.
Stir flour and remaining tablespoon butter into skillet drippings. Cook 1 minute.
Stir in chicken broth. Bring to a boil and cook 30 seconds.
Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken. Toss well.
Serve pasta with vegetables on a platter and top with cooked chicken breast fillets.