Maple Frosting Cinnamon Rolls

This recipe is from The Pioneer Woman {hence all of the butter}.

FORMULA:

DOUGH

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast

8 + 1 cups of all-purpose flour

1 heaping tsp baking powder

1 "scant" tsp baking soda

1 heaping tablespoon of salt

1 1/2 - 2 cups melted butter

1 cup of sugar

generous sprinkling of cinnamon

MAPLE SYRUP FROSTING

1 bag of powdered sugar

2 teaspoons of maple flavoring

1/2 cup milk

1/4 cup melted butter

1/4 cup of brewed coffee

1/8 teaspoon salt

PROCESS:

Mix the milk, vegetable oil, and sugar in a pan. Scald the mixture (heat to just before boiling). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda and the salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to spluge out of the pan, just punch it down.)

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Sprinkle surface generously with flour. Take half of the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

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For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Don't skimp on the frosting.

Summer Salad

FORMULA:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced - but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It's best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don't overmix.

Three Ingredient Fettuccini Alfredo

This recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

FORMULA:

2 sticks butter

1/2 pound grated parmesan cheese, plus more for serving

Salt

1 pound fettuccine

PROCESS:

1. Using an electric mixer, beat butter and Parmesan until creamy.

2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of pasta water. Add more pasta water, as needed. Serve with additional cheese.

Molten Chocolate Cookies

FORMULA:

1/3 cup granulated sugar, plus 1/2 cup for coating

1 1/2 cups unbleached all-purpose flour

3/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon plus 1/8 teaspoon table salt

1/2 cup dark corn syrup

1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 ½ sticks) unsalted butter, softened (70 degrees)
1/3 cup packed dark brown sugar
4 ounces bittersweet or semi-sweet chocolate (I think milk would be good too)

PROCESS:

Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper (I just greased mine and it worked fine). Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

Divide dough into 16 equal portions; roll between hands into balls about 1 ½ inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) 10 to 11 minutes. Do not overbake.

Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

Sesame Noodles with Shredded Chicken

FORMULA
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced (about 2 tsp)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
water (hot)
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon table salt
1 pound fresh Asian noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions , sliced thin on diagonal
1 medium carrot , grated



PROCESS

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.


2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.