FLOWER PETAL SWEET ROLLS
I adapted this recipe from the back of a frozen dinner roll package. You can prepare the rolls the night before for convenience. Then, bake them in the morning to make a lasting impression on guests as they step into the kitchen and smell the sweet aroma. -Celinda Skogsberg, Tuxedo Park, New York
Provided by Taste of Home
Time 55m
Yield 11 petal rolls plus center roll.
Number Of Ingredients 14
Steps:
- Let yogurt stand at room temperature 15 minutes. In a large bowl, dissolve yeast in warm water. Add yogurt, oil and sugar. In another bowl, whisk flour, baking soda and salt. Add to yeast mixture; beat until smooth. Let stand 10 minutes., Turn dough onto a floured surface; punch down. Divide and shape dough into 13 balls. For center of flower, combine 2 balls and place in the center of a greased pizza pan. Place remaining balls around center, allowing room for balls to rise. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Depress centers of petals and pistil; fill each with 1 teaspoon jam. Bake 20-25 minutes or until golden brown. Cool on pan 5 minutes. Remove to a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Drizzle over warm rolls.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
POTATO ROSES RECIPE BY TASTY
Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese
Provided by Pierce Abernathy
Categories Sides
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
- Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
- On a cutting board, lay out two pieces of bacon overlapping each other vertically.
- Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Starting at one end, gently roll up the bacon, creating a potato rose.
- Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
- Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
- Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams
RING AROUND THE ROSE-PETAL FOOLS
A pocketful of sugared rose petals is all you'll need to top these rich strawberry fools.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 3 1/2 cups
Number Of Ingredients 9
Steps:
- Puree strawberries, 1/2 cup confectioners' sugar, the rose water, and vanilla seeds until mixture is slightly chunky.
- Whisk heavy cream, creme fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour.
- Meanwhile, make the sugared rose petals: Pick up each rose petal with tweezers. Lightly brush with egg whites and sprinkle with superfine sugar to coat. Let dry on a wire rack.
- Garnish each fool with a rose petal just before serving.
ROSE PETAL ROLLS
I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since.
Provided by Cree6936
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm waster; stir in sugar.
- Beat in ingredients.
- Grease muffin tins and spoon 1/2 full of batter.
- Bake in preheated over, 450, 10 minutes or until done.
- (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
CRYSTAL ROSE PETAL JAM
For the most fragrant and attractive jam use brightly colored tea roses, or any other fragrant roses. I am using light pink roses from my garden - although they do not make the most colorful jam, I am sure the roses are not sprayed. I am suggesting a small batch recipe for those, who, just like me, only have one or two rose bushes. The recipe can be doubled.
Provided by Svetlana Dascaliuc
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 57m
Yield 4
Number Of Ingredients 3
Steps:
- Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals.
- Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve.
- Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes.
- Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 1.8 mg, Sugar 25 g
EBONY'S ROSE PETAL PUDDING
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it's likely that Ms. DeKnight, the magazine's food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.
Provided by Kayla Stewart
Categories custards and puddings, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
- Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
- Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
- Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
- When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
- While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
- While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.
CHEF JOHN'S POTATO ROSES
Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g
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- In a large saucepan cook noodles in boiling, lightly salted water 2 to 3 minutes or until just tender; drain. Rinse under cold water; drain well. In a large bowl cut cooled noodles into short lengths. Toss with 1/4 cup rose petals.
- To assemble rolls: Pour warm water into a shallow bowl or pie plate. Working with one rice paper at a time, dip in water until pliable. Lay 1/4 cup rice noodles about a third of the way up from the bottom toward center of rice paper. Fold bottom edge up over filling; roll over once tightly. Place some of the vegetables, herbs, and remaining rose petals on paper above the rolled portion. Tuck in sides. Continue rolling to seal rice paper to itself. Repeat with remaining rice papers. Serve with Rose Dipping Sauce.
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