Sunday, April 24, 2011

Bunny Buns

bunny buns


This recipe was in the friend this month.  We made them today and they were so yummy.

Bunny Buns

1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
  1. Wash hands with soap and water.
  2. Sprinkle yeast in the warm water and set aside.
  3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
  4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
  5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
  6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
  7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
  8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
  9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Friday, April 15, 2011

Stuffed Beef Patties with Mushroom Gravy

  • 1/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 pound ground beef
  • 1 cup prepared stuffing (I used Stove Top stuffing)
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • 1/2- 1 cup evaporated milk
  1. In a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties. Place 1/4 cup of stuffing on top of four of the patties.  Then top with the remaining patties. Press edges of patties together to seal.
  2. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160° and juices run clear.
  3. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the soup, ketchup, Worcestershire sauce, and thyme; heat through. Add enough evaporated milk to make desired consistency for a gravy.  Serve with burgers topped with the gravy.
I found this recipe here.

Monday, April 11, 2011

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1/2 T olive oil

2/3 C diced onion

2-3 garlic cloves, minced

2/3 C chicken broth (or water)

1/4 t cumin

1/4 t coriander

1/4 t oregano
1/2 t salt

1/4 t pepper

juice of 1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of lime juice. Then use the back of a spoon or rubber spatula so smoosh some of the beans.  If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice.  You can also put it in tacos.

I found this recipe here.

Quick Brazilian Cheese Rolls {Pao de Queijo}

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder.
Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a greased mini muffin tin, filling each well about 3/4 full, or just slightly less.  If desired  sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

I found this recipe here.

Brazilian Lemonade

4 juicy limes
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap.  Cut the ends off the limes and then cut each lime into 8ths.  Place 1/2 of the limes in your blender.  Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk.  Serve immediately over lots of ice. This does not keep well so serve immediately.

I found this recipe here.

Authentic Brazilian fudge (Brigadeiro)

1 can sweetened condensed milk
4 tablespoons cocoa powder
1 tablespoon butter
Optional: 1/3 teaspoon vanilla extract
sprinkles to decorate

Mix first four ingredients together in pan.  Stir over medium high heat continuously to avoid burning.  When it starts to stick to the pan and you can scrape it off with a spatula it is ready.  Once it is like a paste consistency, put it in the freezer for an hour to get hard enough so you can roll it into balls.  Make sure your hands are greased well so it won't stick.  Then roll in sprinkles and place on a tray to serve.  Keep in the refrigerator.

I found this recipe here.

Friday, April 1, 2011

Handprint Bunnies