Bake the rolls at 350 for 20-25 minutes, or until golden brown.
1 T half and half (or milk)
2. Meanwhile, make the filling by chopping rhubarb into 1/4 inch slices and add to a medium sauce pan with 1 cup of water and 3/4 cup sugar. Bring mixture to a boil and cook until rhubarb is tender, about 2 minutes. Drain in a fine mesh strainer, add drained rhubarb to a food processor with a pinch of salt (and food coloring if using) and pulse 3-4 times. Taste the rhubarb and add additional sugar and/or lemon juice to taste.
3. Punch down risen dough and roll to a rectangle 16x12 inches. Spread cooled rhubarb mixture over the dough, and carefully roll to make a 16 inch long roll. Pinch the end to seal it.
4. With a serrated knife, slice roll into 12 even pieces and place in 9x13 baking pan. Cover and let rise 30 minutes. Heat oven to 350 degrees.
5. Bake rolls 20-25 minutes, until golden brown. Let cool in pan 10 minutes, and then turn out onto a wire rack and cool five more minutes. Turn right side up onto a baking sheet. Combine glaze ingredients in a small bowl, adding more powdered sugar or half and half to achieve a consistency you like. Spread over warm rolls and serve warm or at room temperature.
Recipe Source: HeatOvenTo350
Ok so, I don't know about all of you but I love, love, love love cooking with yeast. I don't know if it's the anticipation of how beautifully it magically (oh maybe it's more chemically) rises, or the punching down, or the wooooonderful taste of the homemade bread. Does anything really beat the taste of homemade bread?? I grew up on homemade bread and I remember my mom making 5-6 loaves at a time and one of the loaves was used strictly for fresh from the oven eating. That's right, anyone that was home at the time got to have a thick slab of bread spread with rich real butter. YUUMMY! Now that I'm a mom, it's all I make and my little one year old is a total bread snob. He won't even touch the store bought stuff! Can you really blame him? The great thing about homemade bread is that you control the ingredients that go into it. Store bought bread has loads of salt...loads! My diet consists of low sodium foods so one of my bestest friends in the world (yes and the other gal writing this blog with me) taught me how to make my own bread. So this recipe is hers (taken from America's Test Kitchen) but along the way I've added a key ingredient: potato flakes. I took a cooking class where I learned that this ingredient adds a softer, chewier texture that is unmatched!! So here you are, and make sure that you cut yourself a thick slab of the bread fresh from the oven!
The weather here has been unseasonably cold here in Minnesota. Ironically, we had 70 degree weather for most of April, then we pop in to May and we can't seem to get out of the 40's and 50's? Now, I'm not telling you this so that you don't have to dig out your Farmer's Almanac. No, I'm telling you this because when the weather turns cold, my tastebuds scream out for soup! Or Choup--which is my made up name for a dish that is a cross between soup, stew, and chili. Which is what this recipe is--and trust me even in mid-summer you'll crave the explosion of flavors that this choup gives your mouth!! So here you go:
Ok so a couple of things to keep in mind as you dive into this food adventure with us. I'll probably start most of my posts with, "Ok so...". I don't know why I do it, I just do so I hope it isn't too annoying! Second, I like to write the same way that I talk. I get overly excited, using lots of these, "!!!" over things that most people deem ordinary. Like these cookies for instance-YUMMY!!!! I found this recipe on www.thepioneerwoman.com (which if you type tasty kitchen into your google search it will bring you to the same place.) I made them thinking that they are for sure going to be overkill sweet--I mean sugar (white and brown) coconut, AND toffee bits?!? But I'm happy to say that these little guys are treasures! They are crispy and chewy and have about 3 depths of taste (yes three--trust me!) Also, for those of you on a diet, do yourself a favor and don't make them because they are ADDICTING! For this particular post I don't have the pictures for the prep work, only the ending result. Ok, Ok, I wasn't planning on putting them on here so I didn't bother taking pictures during prep..until I tasted them and knew they had to be a part of this blog! So here you are. Enjoy!
Anyway, the thing is, despite all that great ice cream and great time eating the chunks from the ice cream, guess what I'd say my favorite ice cream flavor is? No, not Chubby Hubby, although that is a close second. It's vanilla. Nothing fancy, nothing special, just vanilla. You can add whatever toppings you want, or none at all. It's delicious any way you scoop it. And as far as vanilla ice cream goes, pretty much nothing tops homemade. There's just something fresh and creamy about homemade ice cream. Sadly, though, my husband and I have never owned an ice cream maker, and I don't foresee the purchase of one in the near future. I just have way too many kitchen gadgets and way too little extra cupboard space. That's why when I found this recipe a few years ago I got really excited. It claimed to make delicious chocolate ice cream without a machine and it looked super easy. Could it really be true? Could it be modified to make delicious vanilla ice cream? The answer is, oh boy yes it's true, and my mouth is so much happier for it.
Ice Cream - Without a MachineHeatOvenTo350 Published 05/04/2010
- 2 tablespoons milk (optional)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream - hey, I never said this was a healthy recipe
- In a medium bowl, mix the sweetened condensed milk with vanilla, salt and milk (if using. If you like your ice cream slightly soft when you take it out of the fridge, add the extra milk. If you like it harder then omit it.)
- With an electric mixer, whip heavy cream until soft peaks form.
- Take 1/3 of the whipped cream mixture and stir it into sweetened condensed milk mix. Don't skip this step. It lightens up the milk mixture so you don't deflate the whipped cream completely when you add everything together. Fold this mixture into the whipped cream and pour into a freezable container.
- Freeze at least 6 hours or until firm, then enjoy!