Cabbage Colcannon

Posted on March 13, 2014 by admin
Cabbage Colcannon
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1/3 head cabbage, cut into wedges to fit feed tube of food processor
  2. 4 russet (Idaho) potatoes (about 6 oz each), boiled in their skins and peeled (see tip below)
  3. 3/4 cup whole milk, heated just until bubbles form around the edges
  4. 2 TBSP butter
  5. 1 tsp salt
  6. freshly ground black pepper
Instructions
  1. Bring a large pot of water to a rapid boil. Meanwhile, in a food processor work bowl fitted with slicing blade, slice cabbage. Transfer to boiling water. Return to a boil and cook just until tender, about 4 minutes.
  2. Meanwhile, replace slicing blade with shedding blade. Add cooked potatoes and shred. Transfer to a warm serving dish . Add warm milk and mix until well blended. Add hot cabbage, butter, salt, and pepper to taste. Stir well and serve or place in warm oven (250 degrees F) for up to 30 minutes.
Notes
  1. TIP: the potatoes should be freshly cooked and hot. After removing them from the cooking water, run under cold water to remove the skins. Shred just as the milk is ready.
Adapted from 650 Best Food Processor Recipes
Adapted from 650 Best Food Processor Recipes
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cinnamon Rolls

Posted on February 20, 2014 by admin
Big As A Plate Cinnamon Rolls with Gooey Frosting
Yields 12
Who doesn't love cinnamon rolls? After freezing weather, kids off school, and icy roads, what we all need is a big, sweet, spicy, ooey-gooey cinnamon roll--still warm from the oven. And not just any cinnamon roll, but one that is Big As a Plate! Sometimes bigger is better. Although these are not as big as the dinner-plate size rolls at Johnson’s Corner in Loveland, Colorado, they certainly fill out a dessert plate. For fans of cinnamon rolls from Wheatfields Bakery in Lawrence, Kansas; Machine Shed restaurants throughout Iowa, Wisconsin, and Minnesota; or excess in general—this is your roll. Frosting the rolls while still warm gives a happily gooey result. Makes 6 jumbo cinnamon rolls
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Dough
  1. 1 cup whole milk
  2. 4 tablespoons unsalted butter, softened
  3. 1/3 cup granulated sugar
  4. 1 teaspoon salt
  5. 2 large eggs
  6. 3 1/3 cups all-purpose flour, plus more for kneading
  7. 2 1/2 teaspoons instant or bread machine yeast
Pan Sauce
  1. 4 tablespoons unsalted butter, softened
  2. 2 teaspoons cinnamon
  3. 2 tablespoons granulated sugar
Cinnamon Filling
  1. 1 cup packed dark brown sugar
  2. 2 ½ tablespoons cinnamon
  3. 6 tablespoons unsalted butter, softened
Gooey Frosting
  1. 1 ½ cups confectioners’ sugar
  2. ¼ cup unsalted butter, softened
  3. Pinch salt
  4. 1 tablespoon whole milk
  5. 1 teaspoon vanilla extract
Instructions
  1. In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs.
  2. In the bowl of a stand mixer fitted with the paddle attachment, place the flour and yeast. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, about 5 to 6 minutes.
  3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook. Sprinkle with a tablespoon of flour, if necessary, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place at room temperature until almost doubled, about for 45 to 60 minutes.
  4. For the Pan Sauce, spread the butter in a 9-inch square baking pan. Combine the cinnamon and sugar and sprinkle over the bottom of the pan. For the filling, combine the sugar and cinnamon; set aside.
  5. Transfer the dough to a floured surface. Roll out the dough to a 12 by 26-inch rectangle. Spread the butter over the dough and sprinkle with filling. Pat the filling into the dough. Roll up the dough, starting with a short end, and form the cylinder into a fat 12-inch cylinder. Cut the cylinder into six slices. Arrange the slices, spiral side up, in the prepared pan. Preheat the oven to 350°F.
  6. Bake for 25 to 27 minutes or until risen and browned.
  7. For the frosting, whisk the confectioners’ sugar, butter, salt, milk, and vanilla together in a bowl until smooth. Spread over the warm rolls.
Notes
  1. This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb. Instead of using a stand mixer, you can also make this dough by hand. Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini cinnamon rolls
Adapted from permission from I Love Cinnamon Rolls! by Judith Fertig, copyright © 2012
Adapted from permission from I Love Cinnamon Rolls! by Judith Fertig, copyright © 2012
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Oatmeal Cookies

Posted on February 20, 2014 by admin
Refrigerator Oatmeal Cookies
Yields 60
During our last "winter weather event", I received the recipe below and this note from Mary Vaughan, a PA at our Midtown store: "I was trying to think of a comfort food that would be tasty to put together with staples I had on hand yesterday when I realized I couldn't get to the store. I remembered an oatmeal refrigerator cookie recipe that I regularly made when I had children at home. Children and grownups alike enjoy these cookies. They are especially handy given that you can make up the dough and keep it in the freezer and cook as many as you'd like at one time.... ...This is perfect, should you ever be stuck at home wanting to cook with staples that you usually have on hand. I'm a bit of a cookie monster always but especially when it's cold and snowy outside."
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. ¾ cup granulated sugar
  2. 3 ½ cups light brown sugar, packed
  3. 1 ½ cups butter or coconut oil, melted
  4. 4 eggs, beaten
  5. 2 cups quick cooking or old fashioned oats
  6. 4 cups all purpose flour
  7. 2 teaspoons baking soda
  8. ½ teaspoon salt
  9. 2 teaspoons cinnamon
  10. 1 cup chopped nuts
  11. 2 cups seedless raisins
Instructions
  1. Mix sugars and butter or coconut oil. Add eggs and oats.
  2. Sift flour, soda, salt and cinnamon together and stir into sugar and butter mixture. Add nuts and raisins and mix well. Pack into 2 waxed paper lined 9” X 5” X 3” loaf pans. Chill thoroughly.
  3. After dough has chilled, turn out dough onto cutting board and slice it into 2 “logs.” At this point, you can cover the logs with waxed paper or parchment paper, cover tightly with aluminum foil and keep in freezer until ready to use OR you can go ahead and slice ¼ inch thick, put on ungreased baking pans and bake at 350 degrees for 10 minutes.
Notes
  1. This recipe halves well and is so handy to make up and keep frozen for those occasions when you need to take a little something to someone who is sick or you just want a little extra something to perk you up during any kind of weather.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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