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Somethin' Good is Always Cookin' (Recipes)

Easy Cinnamon Rolls

Dough:
2¾ cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 package Red Star® Platinum Superior Baking Yeast®, ¼ oz.
½ cup water
¼ cup milk
2½ tablespoons unsalted butter
1 large egg
Filling:
3 tablespoons unsalted butter, softened to room temperature
1½ tablespoons ground cinnamon
¼ cup granulated sugar
Glaze:
1 cup powdered (confectioners') sugar
1 teaspoon vanilla extract
2 tablespoons milk/cream

Set aside ½ cup of flour. In a large bowl, toss 2¼ cups flour, the sugar, salt and yeast together, until evenly dispersed. Set aside.

Heat the water, milk and butter together in the microwave, until the mixture is very warm, but not too hot to touch, about 125-130°F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 3-5 minutes. Place in a lightly greased bowl and let rest for 10 minutes.

After 10 minutes, roll the dough out in a 14x8" rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it over the dough. Roll up the dough tightly. Cut into 11 even pieces, and place in a lightly greased 9" round pan or pie dish. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.

After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.

Top the rolls with glaze right before serving.

From Family Features

Drusilla's Health and Wellness Recipes
Cashew, Broccoli and Chicken Stir Fry

2 cups chicken stock
2 tablespoons canola oil or peanut oil
4 boneless chicken thighs (remove skin), cut into 1" pieces
1 head broccoli
salt, to taste
1½ inches fresh gingerroot, peeled and finely chopped or grated
2 to 3 garlic cloves, finely chopped
3 tablespoons soy sauce
a cup orange marmalade
2 cup roasted unsalted cashews, chopped
1 teaspoon toasted sesame oil, optional
2 cups cooked rice, if desired

Trim the broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the florets until tender-crisp, about 3 to 4 minutes. Drain and set aside.

Heat a large skillet over high heat while the broccoli cooks.

To the skillet: Add ½ tablespoon of the oil and when hot, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate.

Add the remaining ½ tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute.

Add the soy sauce, and the marmalade, and the remaining ½ cup of chicken stock.

Slide the chicken, broccoli, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.

Serve over cooked rice or noodles. Makes 6 servings.

Nutrition Facts per serving: (1½ cups) 290 calories, 12g total fat, 350mg sodium, 25g carbohydrate, 3g dietary fiber, 15g protein


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