RUGUH-LOVE
Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes 32
Number Of Ingredients 9
Steps:
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and salt on low until well combined; add flour and mix until a dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours.
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
- Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11-inch round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.
- To Fill: Spread 1 tablespoon raspberry preserves on each piece of dough; sprinkle 1 teaspoon nuts on the short side of each piece. Starting with the short side of the triangle, fold corners in toward the center and roll up each piece to enclose filling. Repeat process with remaining dough, preserves, and nuts.
- Make the coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat, pressing on open ends to enclose. Place on a baking sheet 1/2 inch apart.
- Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.
WHITE COCONUT ROUGH
I was craving some chocolate last one night, and came up with this. It was so yummy, and I make it regularly now.
Provided by Sara 76
Categories Candy
Time 30m
Yield 1 container
Number Of Ingredients 2
Steps:
- Spread coconut on a tray, and bake at 180C until lightly toasted. You will need to keep checking and giving the tray a shake. Be really careful not to burn it. It can take up to 20 minutes.
- Melt chocolate in the microwave or in a double boiler.
- Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set.
- Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!
Nutrition Facts : Calories 526.1, Fat 35.7, SaturatedFat 31.6, Sodium 284.2, Carbohydrate 52.8, Fiber 4.8, Sugar 48, Protein 3.6
RUGUH-LOVE RECIPE - (5/5)
Provided by kmad
Number Of Ingredients 12
Steps:
- Directions 1.Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and salt on low until well combined; add flour and mix until a dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours. 2.Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside. 3.Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11-inch round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough. 4.To Fill: Spread 1 tablespoon raspberry preserves on each piece of dough; sprinkle 1 teaspoon nuts on the short side of each piece. Starting with the short side of the triangle, fold corners in toward the center and roll up each piece to enclose filling. Repeat process with remaining dough, preserves, and nuts. 5.Make the coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat, pressing on open ends to enclose. Place on a baking sheet 1/2 inch apart. 6.Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.
CANADIAN CHILI RECIPE
I'm a chili fan, and over umpteen years of making the stuff, this is my present method. I've posted it in my "Camping" thread, but thought it should get shown on the Board as well, in order that a wider group should have access to it. Chili is what you want to make it, but this stuff tastes pretty good, has both Mexican and American influences, but is a simple thing to make for dinner after getting home from work; mind it does taste better the next day, also freezes well!
Provided by John DOH
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt fat, and brown meat, preserving the drippings in the pan and maintaining temperature at medium heat.
- Add onion and garlic, allowing onion to wilt somewhat.
- Add tomato sauce and tomato paste, mix well.
- Add seasonings, jalapenos and kidney beans, mix well.
- Add celery and allow celery to get to medium cooked texture.
- Add bell pepper pieces, and cook until only slightly crisp in texture.
- Serve with sourdough bread and crispy refridgerator dills.
- Enjoy!
Nutrition Facts : Calories 682.5, Fat 41.2, SaturatedFat 15.6, Cholesterol 136.7, Sodium 629.2, Carbohydrate 32.9, Fiber 7.6, Sugar 10.6, Protein 44.5
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