1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring
if desired. Add 6 cups sugar; beat on low speed until smooth and well
blended. Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2
inches apart on wax paper−lined baking sheets. Flatten each ball into
a 1 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry
at least 1 hour.
Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Melting the chocolate chips can also be done using a
double−boiler over low heat. With fork, dip each patty into warm
chocolate (draw fork lightly across rim of pan to remove excess
coating). Invert onto wax paper−lined baking sheets; let stand until
firm. Store covered at room temperature or in refrigerator.
T.J. Cinnamon's Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.
Labels:
T.J. Cinnamon's Cinnamon Rolls
T.G.I Friday's Pot Stickers
Dough:
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced
Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped
Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8 dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced
Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped
Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8 dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.
Labels:
T.G.I Friday's Pot Stickers
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