Please explain “butter flavored oil” to me. Something I can buy at Ye Olde Grocery Store or is this a professional baker ingredient?
Also, thanks for the two-fer recipe!
Well, we use a commercial product that’s a “butter flavored oil” name Whirl. I think I’ve seen similar substances for sale in the grocery.
But if you can’t find it just use a good quality vegetable oil, or canola oil, or something like that.
I’m planning on making cookies later today and I was wondering whether chopped-up Cadbury mini-eggs would make a good substitute for chocolate chips. Are the shells too hard? I’ve used M&Ms before and the cookies were great…
Has anyone tried that? What do you think?
This is my favoritist dessert. My aunt brought this recipe back from Spain when she lived there in the 80s. She called 'em Blarney Stones but there are lots of different recipes out there with that name.
Get out 3 mixing bowls and separate 4 eggs as follows:
1st Bowl:
One egg yolk-set aside for frosting
2nd Bowl: Mix together
3 egg yolks beaten
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
1/2 cup boiling water
1 tsp vanilla
3rd bowl:
beat 4 egg whites until stiff
FOLD ingredients from bowl 2 with bowl 3
POUR into 9x13’ ungreased pan
BAKE at 350 for 20-25 minutes until center springs back
FROSTING:
1 (or 2) egg yolks
1/2 cup melter butter
2 cups powedered sugar
MIX until creamy
FROST cake while still warm
SPRINKLE with salted blanched peanuts.
Generic yeast roll dough - I make a batch of this and make ham and cheese rolls and cinnamon rolls for breakfast at work and dinner rolls. Bake them, put them in individual ziplocks and freeze them. 45 seconds in the microwave when you get to work makes them nice and warm. The cinnamon rolls I put frosting on while they’re warm coming out of the microwave. This will make about 6 dozen rolls, but the dough freezes and refrigerates well, so you don’t have to bake them all at the same time.
Feather Light Dough
Ingredients
10 cups flour (more will be needed)
½ cup potato flour (can substitute potato flakes)
½ cup powdered buttermilk
5 tbsp. instant yeast
6 cups warm water (approx. 115°)
1 cup canola oil
2/3 cup honey
5 beaten eggs
2 tbsp. Sea salt
Directions
In mixer with dough hook: 10 cups flour, ½ cup potato flour, ½ cup powdered buttermilk, 5 tbsp. Saf instant yeast, 4 tbsp. Dough enhancer
Mix all the ingredients together thoroughly for approx. 1 minute to keep the powdered milk from forming lumps.
Add: 6 cups warm water (approx. 115°), 1 cup canola oil, 2/3 cup honey
Mix again for several minutes. Cover and allow to sponge for 10 to 15 minutes.
Add: 5 beaten eggs, 2 tbsp. Sea salt
Continue to add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. The dough should be sticky. Knead for about 5 minutes or until the gluten is developed.
Form dinner rolls and place on a parchment lined cookie sheet. Let rise until double in size and fill the pan. Bake at 350° for 15 to 20 minutes, or until golden brown.
For cinnamon or ham & cheese rolls, roll out. (I use a silicone mat and oil instead of flour to keep the dough from sticking. Oil the rolling pin, too.) Sprinkle with brown sugar and cinnamon, or coat lightly with mustard, add thinly sliced ham and shredded cheese. Roll into a log and cut into 1 1/2" - 2" slices. You can use a piece of dental floss slid under and crossed over, garotte-fashion, to keep them round when you slice them.
Cinnamon rolls bake at 350° for 20 minutes.
This dough makes great dinner rolls, cinnamon rolls or any recipe that calls for soft dough.
**
Cream cheese icing for cinnamon rolls**:
1 8oz package of softened cream cheese
4 T butter
1 t vanilla (or Princess flavor)
1/2 lb powdered sugar
Beat cream cheese, butter and vanilla until fluffy. Add powdered sugar until it’s even fluffier.
Very easy and tastes great. If you use Princess flavor, I’d split it 1/2 with vanilla - it’s very powerful.
StG
Also good and easy - looks pretty and co-workers loved them!
** Turtle Cheesecake Balls**
Ingredients:
8oz cream cheese
1/2 - 1 cup graham cracker crumbs
8 oz bittersweet chocolate cut into 1/2-inch pieces or chocolate chips
1 tbsp vegetable oil
3 tbsp chopped pecans, finely chopped
1/4 cup caramel sauce (or melted caramel squares)
Instructions:
Beat the cream cheese until fluffy. Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much, but some people don't care for the taste of cream cheese. Keep in mind that the chocolate and caramel add plenty of sweetness, so you want the cream cheese mixture to still have some tang. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.