Hot Chocolate the Proper Way!!!!

We feel that any other way of making Hot Chocolate should just curl up and die. We use to make this with 2 cups of whole milk and 2 cups of heavy cream, but that seemed silly.

2 servings

4 cups of half & half

4 ounces of chocolate (the best you can afford...Ghirardelli or any chocolate bar you like)

Sugar to taste

Dollop of heavy cream

1. Coarsely chop the chocolate and place in a 4-cup microwavable container with a spout. Add half & half.

2. Zap in microwave for 3 minutes. Whisk.

3. Zap for another 1 or 2 minutes. Whisk.

4. Pour into mugs and add sugar to taste. Add dollop of cream to each cup.

Roy's Garlic Mashed Potatoes

12 servings

6 pounds unpeeled but scrubbed potatoes

2 large heads of garlic

2 1/4 cups of half & half, warm

3/4 cups (1 stick) of unsalted butter at room temperature

1 teaspoon coarsely ground black pepper

1 heaping Tablespoon table salt

1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender, 20-30 minutes.

2. While potatoes are cooking, peel the paper-like outer skin off the garlic and separate the cloves Place them in a small saucepan, cover with water and bring to a boil. Lower heat and simmer until the garlic is very soft, 15 minutes. Drain and allow to cool.

3. Peel potatoes and cut into rough chunks.

4. Slip the skins off the garlic and combine the garlic cloves and the cream in a food processor. Puree.

5. Transfer the potatoes to the bowl of an electric mixer, and add the pureed garlic, butter, egg yolk, pepper and salt. Beat until just smooth.

Adapted from The New Basics Cookbook by Russo & Lukins and Cooks Illustrated.

Market Street Meatloaf

Makes 3 meatloaves with 8-10 portions each

This is the best meatloaf recipe, ever!, but it does take quite a bit of prep work. To justify the effort involved, Roy and I would triple it, bake one loaf and freeze the other two. The measurements here are for our tripled version.

Saute in butter for about 10 minutes then chill in icebox for at least an hour:

8 Tablespoons of butter

2 cups finely chopped onions

2 cups finely chopped scallions

1 1/2 cups finely chopped carrots

3/4 cup finely chopped celery

1 1/2 cups finely chopped bell pepper of various color

2 Tablespoons of minced garlic

Combine in mixer and beat well:

Salt, to taste

1 Tablespoon freshly ground black pepper

1 teaspoon ground white pepper

3/4 teaspoon cayenne pepper

1 Tablespoon ground cumin

1 1/2 teaspoons freshly grated nutmeg

9 eggs

1 1/2 cup ketchup

1 1/2 cup half & half

Add:

6 pounds of lean ground beef chuck

3 tubes of Jimmy Dean ground pork with sage or plain (12 ounces each)

2 cups of bread crumbs, toasted

1. Knead in mixer or by hand for 5 minutes. Divide meat evenly into 3 portions. Put into plastic freezer bags and flatten for convenient freezer storage.

2. To cook: Preheat oven to 375 degrees. Form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches, resembling a long loaf of bread.

3. Place meatloaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. I know this is a pain in the neck, but we tried to skip this "bath" and the result wasn't pretty!!!

4. Place the pan in the oven and bake for 35 to 40 minutes.

5. Remove the dish from the water bath and let the meat loaf rest for 20 minutes before slicing.

Recipe adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins. Their recipe was from 72 Market Street in Venice, California. This restaurant was founded by Dudley Moore and Liza Minnelli, among others and closed in November 2000. I suppose the meatloaf recipe will live on forever!

Ritzy Broccoli Casserole

Makes 8 Servings

Large package of frozen broccoli, cooked

1 (10 3/4 ounce) can of cream of mushroom soup

1/2 cup of mayonnaise

1 egg

1/2 onion, finely chopped

1/2 cup grated cheddar

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1 1/4 cups fine ritz cracker crumbs (31 crackers)

1. Preheat oven to 350 degrees. Place broccoli in 8x8 pan.

2. In a bowl combine the mushroom soup, mayonnaise, egg, onion, cheese, salt and pepper. Spread over broccoli.

3. Melt the butter ina medium saucepan over low heat. Add the crumbs and cook for a minute or so, being careful not to scorch the crumbs, stirring continuously. Sprinkle crumbs over mushroom soup mixture.

4. Cover and bake in preheated oven for 35 minutes. Remove cover and bake an additional 10 minutes. Let set for 10 minutes before serving.

From Rosine's Cuisine by Renee Davi.

Thicker French Toast

Serves 4

6 eggs

1 1/2 cups milk or half & half

1 Tablespoon vanilla

1/4 cup sugar

2 Tablespoons ground cinnamon

1/2 teaspoon salt

8 Tablespoons butter

8 slices of whole wheat bread, cut 1 1/4" thick, slightly stale is good

1/2 cup of powdered sugar

Maple Syrup, heated

1. Preheat oven to 300 degrees and bake slices of bread on baking sheet for 8 minutes and then flip. Return to oven for another 8 minutes. Cool for 5 minutes. Return baking sheet to oven and reduce heat to 200 degrees.

2. In Pyrex pan, beat together the eggs, milk, vanilla, sugar, cinnamon and salt until blended well. Allow slices of bread to soak in batter for 20 seconds on each side.

3. Preheat large frying pan on low heat and add 2 Tablespoons of butter. When butter has melted and is bubbly add slices of bread and brown for 3-4 minutes on each side. Place toast in oven's baking sheet and continue to cook remaining French toast. Every few batches of toast cooked, wipe out pan with paper towels then add butter again.

4. Heat maple syrup until hot.

5. Put toast on plate and sprinkle with powdered sugar. Serve with lots of butter and hot maple syrup.

Lasagne

Serves 8 People

2 pounds (4 cups) ricotta cheese

4 Tablespoons heavy cream or milk

6 1/2 cups Karen's Infamous Spaghetti Sauce with 1 cup of water added

16 ounces whole-wheat lasagna noodles

3 cups mozzarella cheese, shredded

1 1/2 cups jack cheese, shredded

1/4 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees.

2. In a food processor or blender beat the ricotta and milk or cream until smooth.

3. Spray 9x13 pan with Pam and then spread thin layer of sauce. Arrange noodles on sauce slightly overlapping to make a solid layer of pasta. Spread half of the ricotta over noodles, then sprinkle with 1 cup of mozzarella, 1/2 cup of jack and half the Parmesan cheese. Spread a layer of sauce over the cheese, then place another layer of noodles over sauce this time place the noodles in the opposite direction as the first layer. Spread the remaining ricotta over noodles, then sprinkle with 1 cup of the mozzarella, 1/2 cup of the jack and the remaining Parmesan cheese. Spread a layer of sauce over cheese then another layer of noodles and finally all the remaining sauce.

4. Cover with foil and bake in preheated oven for 1 hour. Remove foil and sprinkle with remaining mozzarella and jack cheese. Return lasagna back to oven and bake until cheese melts and is bubbly.

5. Remove from oven and allow at least 15 minutes for lasagna to set before cutting. Serve with lots of garlic bread and a salad made with red lettuce and lost of Italian dressing.

---It is not necessary to pre-cook the lasagna noodles if the sauce is watery enough which is why I add a cup of water to the sauce. I told my witless friend, Cheryl Gaskin, this well known Italian trick (which I learned from my mother-in-law) and she decided to try it, only freezing the uncooked lasagna, with uncooked pasta and it turned out badly. Now, did she ASK me if she could freeze it it uncooked??? No, not at all!!! But I know she still remembers what happened and blames me for it. Personally, I blame HER for being totally and completely WITLESS!!!! If you want to freeze this lasagna, either cook the pasta first or bake the lasagna and then freeze it.

Adapted from Rosine's Cuisine by Renee Davi.

Roy's Potatoes

Makes 4 Helpings

4-6 large red or Russet potatoes cut into cubes

1/4 cup of vegetable oil

1/4 cup of almond oil

2-4 teaspoons of Lawry's Seasoning Salt

Put oven rack to lowest position and heat oven to 400 degrees F. Add oil to the bottom of large baking dish. Add potatoes and toss until potatoes are covered with oil. Sprinkle with Lawry's Seasoning Salt. Bake 15-20 minutes, turn. Bake another 15-20 minutes, turn. Potatoes should be golden all over.

Karen's Infamous Spaghetti Sauce

Makes Approximately 8 Quarts

3 onions, chopped

2 cups of carrots, chopped

4 Tablespoons of minced garlic

1/2 cup of olive oil

1 pound Jimmy Dean's pork sausage with sage

1 pound sweet Italian Sausage cut in pieces

5 (14 1/2 ounce) cans of crushed tomatoes

4 (15 ounce) cans of tomato sauce

2 (6 ounce) cans tomato paste

3 teaspoons sweet basil

1/3 cup oregano

1/3 cup of dried parsley

1 teaspoon salt

2-5 Tablespoons sugar (or cranberry sauce), depending on tartness of tomatoes

1. Preheat oil in heavy pot and cook onions, carrots and garlic until translucent, about 15 minutes.

2. Add ground pork and sausage and cook until browned.

3. Add canned tomato products, stirring well.

4. Add basil, oregano, salt, pepper and 2 Tablespoons of the sugar. Adjust for flavor. Simmer additional 15 minutes.

5. Serve over whole wheat spaghetti with French rolls or Garlic Bread.

This recipe started with Rosine's Cuisine's Rosine's Infamous Spaghetti Sauce but I changed the meat to ground pork and Italian sausage, the stewed tomatoes became crushed tomatoes because I was too lazy to break the tomatoes up with my fingers....

Elena's Potato Salad with a Few Changes

Makes about 20 Generous Servings

14 medium Russet Potatoes, peeled and cut in 1 inch cubes

1-2 medium red onions, finely chopped

3 ribs of celery, chopped

1 (6 ounce) can of chopped olives with juice squeezed out

1 cup pickle relish with juice squeezed out

2 1/4 cups mayonnaise

1 Tablespoon powdered mustard

1 Tablespoon celery seed or powder

1/3 cup sugar (optional)

1/2 teaspoon pepper

1 1/4 teaspoon salt

6-8 hardboiled eggs, chopped (optional)

1. Place potatoes in large saucepan and add water to cover by 1-inch. Bring to boil; add 1 Tablespoon salt, reduce heat to medium, and simmer, stirring a few times, until potatoes are tender, about 8 minutes.

2. Let stand until potatoes are just warm, about 20 minutes.

3. In small bowl, stir together onion, celery, chopped olives, pickle relish, mayonnaise, mustard powder, celery seed, sugar, pepper, and salt. Stir mixture and eggs into potatoes. Cover and refrigerate.

Paradise Pumpkin Pie

Makes 2 9-inch Pies

Cream Cheese Filling:

16 ounces cream cheese, soft

2 eggs

1 cup powdered sugar

2 teaspoons vanilla

Pie Shells:

2 Pillsbury pie shells

Pumpkin Filling:

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon powdered ginger

1 (12 ounce) can evaporated milk

1/4 teaspoon ground cloves

1 1/2 cups sugar

1 (29 ounce) can Libby pumpkin

Topping:

1 1/2 cups maple syrup

1 cup finely chopped pecans (optional)

whipped cream (for garnish)

Preheat oven to 350 degrees. Prepare the cream cheese filling by whipping cream cheese with electric mixer until smooth. Add the eggs, sugar, and vanilla extract. Continue to beat until creamy, wiping sides of bowl frequently. Spread in the bottom of unbaked pie shells.

To prepare the pumpkin pie filling, beat the eggs until light and lemon colored. Add salt, cinnamon, ginger, evaporated milk, cloves, sugar, and pumpkin, mixing well. Carefully pour over cream cheese mixture (cream cheese may rise to the top). Bake in preheated oven for 45 minutes to 1 hour or until knife inserted in center comes forth clean. Pour maple syrup over pies while still warm. Sprinkle with pecan if using. Served chilled with a large dollop of whipped cream.

From Rosine's Cuisine by Renee Davi

Mystery Pecan Pie

Makes 1 9-Inch Pie

Filling:

8 ounces of cream cheese, soft

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

Pillsbury pie shell

1 1/4 cups pecans, toasted, chopped

Topping:

3 eggs

1/4 cups sugar

1 cup grade B maple syrup

1 1/2 teaspoon vanilla

vanilla ice cream or whipped cream

Preheat oven to 375 degrees. On medium speed of mixer, prepare the filling by creaming together the cream cheese, sugar, salt, vanilla, and egg until smooth, scraping sides of bowl frequently. Spread in bottom of unbaked pie shell. Sprinkle pecans over cream cheese mixture.

Prepare the topping by beating together the eggs, sugar, maple syrup, and vanilla. Gently pour over pecans. Bake in preheated oven for 35-45 minutes or until center is firm. Serve warm with vanilla ice cream or cold topped with whipped cream.

From Rosine's Cuisine by Renee Davi

Lamb Roast & Simply Divine Lamb Gravy

Makes 8 Simply Divine Servings

5-7 pounds rolled, boneless leg of lamb, wrapped in netting, trimmed of all visible fat

10-15 garlic cloves, peeled

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoon rosemary

Preheat over to 325 degrees. Cut small shallow slits into the roast and place garlic cloves into slits. Rub salt & pepper onto roast. Place roast fat side up on a rack in a shallow baking pan. Sprinkle with rosemary. Insert a mean thermometer into the thickest part of the roast. Roast in oven until thermometer in the thickest part of the roast. Roast in oven until thermometer reads 140 degrees for rare: Approximately 20 minutes per pound for rare. Reserve the drippings to make Simply Divine Lamb Gravy.

Allow roast to set at room temperature for 10 minutes before slicing. Use this time to prepare the Gravy

Simply Divine Lamb Gravy

Makes about 2 Cups

2 cups of strained lamb drippings, if drippings don't amount to 2 cups, make the difference up with water

15 cooked garlic cloves

1 Tablespoon Poupon mustard

1/3 cup white wine

1/8 teaspoon each salt & pepper

2 Tablespoons butter

3 Tablespoons flour

Bring the lamb drippings to a boil. Squeeze garlic cloves through a fine mash strainer into the boiling drippings. Add the mustard, white wine and salt & pepper. Reduce heat and let simmer for 5 minutes. Meanwhile in a small saucepan, melt the butter. Slowly add the flour to make a roux. Add the roux to the drippings while wisking with a wire whip. If gravy becomes too thick, thin down with a little water. Taste for flavor and adjust salt, pepper and mustard if necessary.

From Rosine's Cuisine by Renee Davi

Roy's Garlic Bread

1 loaf sweet French bread

8 Tablespoons butter, at room temperature

8-10 cloves of minced garlic

Adjust oven rack to lower position and heat oven to 500 degrees. Cut bread in half lengthwise and then score halves into 2-inch slices. Stir together the butter and garlic. Spread loaf halves with butter and place onto a baking sheet. Bake until bread is golden brown and toasted, 8-10 minutes. Cut into 2-inch slices.

Chicken Baked with Rosemary

1 whole chicken, cut up

salt and pepper

2 Tablespoons rosemary

5 Tablespoons butter

Preheat oven to 350 degrees. Rinse chicken then pat dry with a paper towel. Sprinkle underside with salt and pepper and less than half the rosemary. Place chicken on a baking sheet. Sprinkle skins with lots of salt and pepper and the remaining rosemary. Dot with butter. Bake in preheated oven until golden, about 45 minutes, basting occasionally. Serve with Basmati brown rice.

Adapted from Rosine's Cuisine by Renee M Davi

Brother Peter's Beef Brisket

beef brisket, whole (4 + pounds)

2 packets of onion soup mix

1 cup of water

1. Preheat your oven to 325 degrees. Place a whole brisket (4 or more pounds) in a roasting pan. Cover the top with any commercial dry onion soup mix and put 1 cup of water in the bottom of the pan. Cover the top of the pan with foil, making sure it is sealed all around the edges to keep the steam in. Roast for approximately 2 1/2 hours or 35 minutes for each pound.

2. When finished cooking, allow it to sit in the covered pan for an additional 20 minutes before removing the foil.

3. Slice the brisket thinly, saving all the juice, occasionally basting the brisket slices in the juice. Simmer slices in the pan juices for 30 minutes. The beef should begin to fall apart, soaking up the juices.

4. To serve, place a few slices of beef on a slice of French bread, and ladle warm barbecue sauce all over.

Adapted from Sacramental Magic in a Small-Town Cafe by Br Peter Reinhart

Holy Smoke Barbecue Sauce

Makes 10 Cups

2 cans (28 ounces each) tomato puree

8 cloves of fresh garlic, pressed

1 medium onion, diced

4 1/2 cups white sugar

2 cups red wine vinegar

5 Tablespoons of Worcestershire sauce

3/4 cup light molasses

4 Tablespoons Tabasco

1/2 teaspoon freshly ground black pepper

1 Tablespoon salt

1/2 cup fresh lemon juice

Combine all ingredients, except the lemon juice in a large pot and bring to a boil. Simmer for 10 minutes, turn off the heat, then add the lemon juice. Use more peppermash or hot sauce to increase the heat, if desired. Store in icebox; it will keep indefinitely.

Adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart

Hearty Chicken Noodle Soup

Makes About 4 Quarts Soup

1 chicken, left whole

4 1/2 quarts water

5 chicken bouillon cubes

1 onion, coarsely chopped

4 bay leaves

1/2 teaspoon pepper

1/2 teaspoon sugar

2 1/2 cups of fettucini noodles, broken into 1" lengths (my favorite is garlic-parsley)

In a large pot, bring chicken, water, bouillon cubes, onion, bay leaves, pepper and sugar to a boil. Let boil for about 45 minutes or until chicken falls from bone easily. Remove chicken and set aside. Pour broth through a fine mesh strainer into a pot large enough to hold all the broth. Remove any grease that has formed on the top. Taste for flavor and add salt if needed.

Bring broth back to a boil. Drop the noodles in the boiling broth, stirring to separate noodles. Reduce heat and keep broth at slow boil, allowing noodles to cook.

Remove chicken from bones and discard bones and skin. Dice into large pieces and add to soup.

From Rosine's Cuisine by Renee M. Davi

Roy's Famous Hummus Recipe

Makes 2 cups

Hummus:
6 Tablespoons Joyva or Krinos tahini
1/4 cup extra-virgin olive oil
1 (15-ounce) can of cooked garbanzo beans, drained...reserving liquid and 2 Tablespoons of beans for later use
8-10 large cloves of fresh or roasted garlic or 2 Tablespoons of minced or pureed garlic
3 Tablespoons of lemon juice
salt to taste
Garnish:
2 Tablespoons garbanzo beans
1 Tablespoon extra virgin olive oil

1. Combine lemon juice and garbanzo bean liquid in small bowl. Combine tahini and 2 Tablespoons oil in another bowl.
2. In food processor or blender, blend garbanzo beans, garlic, and salt until smooth. Scrap down. With machine running, add lemon juice-water mixture in steady stream. Scrap down again, and then continue to process for 1 minute. Add oil tahini mixture in steady stream. Process until hummus is creamy, about 15 seconds.
3. Put hummus to serving bowl, sprinkle reserved garbanzo beans, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Make small indentation on surface and drizzle with olive oil and serve.

Serve the bowl of hummus on a platter with crackers or pita bread.

---To make a good hummus, it is essential to use canned garbanzo beans because the texture and taste is so much better. Sure, dried beans are much cheaper, but a can of beans won't break the bank and is also a HUGE time saver.

From Sacramental Magic in a Small-Town Cafe: Recipes and Stories from Brother Juniper's Cafe by Br. Peter Reinhart

Ginger Ale Tonic

Syrup:
11 cups filtered water
1 pound fresh ginger, cut in 1/4 inch pieces
6 cups honey
1/2 cup lemon juice
1/2 cup lime juice

Drink Mix:
1 cup Canada Ginger ale or tonic water
1/2 - 1 teaspoon powdered vitamin C
1/2 cup ginger syrup

1. Bring water to a boil and add ginger. Cover and simmer for 15 minutes.
2. Take off heat and add honey. Steep 15 minutes.
3. Stir and strain out ginger and add lemon and lime juices.
4. Store in icebox.
5. To mix drink add ginger ale, vitamin C, and ginger syrup to glass and stir gently.

This is the perfect drink of a nasty cold, though I served it at a couple of bridal showers too!

Adapted from Sacramental Magic in a Small Town Cafe by Br. Peter Reinhart and The Encyclopedia of Natural Remedies by Louise Tenney

Potato Leek Soup

1/4 pound raw bacon, finely chopped
2-4 Tablespoons butter
3 leeks, white parts and 3 inches of green, chopped in 1-inch sections, rinsed well
1/3 cup flour
4 cups red potatoes, diced and peeled or not peeled
3 cups strong chicken stock or 3 chicken bouillon cubes + 3 cups of water
1/4 teaspoon pepper
3 cups half & half

1. In Dutch oven, cook the bacon in the butter until done. Add leeks and cook 15-20 minutes until leeks are soft but not browned. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Add half & half. Remove from heat and let stand 15 minutes. Can be served pureed or not.

Adapted from Rosine's Cuisine by Renee Davi

Hearty Beef Stew

2 pounds boneless beef chuck-eye roast, cut into 1-1/2 inch pieces
1 cup of flour seasoned with salt and pepper
5 Tablespoons vegetable oil
2 cups onions, sliced
1 cup of carrots, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce (Hunts is best)
1 Tablespoon tomato paste
3 cups of water
1 teaspoon salt
1/4 teaspoon pepper
4 bay leaves
1/4 teaspoon sweet basil
1/4 teaspoon oregano
1 Tablespoon sugar
8 medium Yukon potatoes, cut in large pieces
1 cup of frozen peas
1 cup of frozen pearl onions

1. Toss meat with flour mixture and brown in 5 Tablespoons oil in Dutch oven. When meat is browned, add onion and carrots and cook on low for about 30 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
3. Add to Dutch oven tomato sauce, tomato paste, minced garlic, water, salt, pepper, bay leaves, basil, oregano and sugar. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
4. Take pot out of oven and skim excess fat off. Remove bay leaves and then add potatoes, peas, and pearl onions and return to oven for 45 minutes until potatoes and vegetables are tender.

Serve with buttered noodles, green salad, and crusty French bread or rolls.

Adapted from Rosine's Cuisine by Renee Davi and the Cooks Illustrated website

Taco Soup

2 cups onion, finely chopped
1 cup bell peppers, finely chopped or sliced
1/2 - 1 can chopped Ortega green chilies
1/2 cup olive oil
1 pound ground beef or turkey or 3 cups of chicken
2 Tablespoons garlic powder
2 Tablespoons cumin
1 package Lawry's Taco Seasoning
1 1/2 teaspoons Lawry's Seasoning Salt
4 (15 oz) cans kidney beans
1 (14.5 oz ) can stewed or crushed tomatoes
2 cans of corn
1 can sliced black olives
4 cups water
2 cubes Knorr’s beef bouillon
Sour Cream
Shredded cheddar cheese

1. Saute onions, bell peppers and green chilies in oil over medium heat for about five minutes.

2. Add ground beef and cook until brown.

3. Add garlic powder, cumin, Lawry's Taco seasoning packet and seasoning salt and cook for a few minutes. While this is cooking, start opening the cans.

4. Add kidney beans, tomatoes, corn, olives, beef bouillon and water. Bring to a slow boil and simmer 10 minutes.

5. Serve topped with sour cream and cheddar cheese.

From Rosine's Cuisine by Renee M. Davi

Glazed Cinnamon Rolls

Dough:

8 Tablespoons of melted butter

1/4 cup of honey

1 cup of hot water

2 Tablespoons of orange juice concentrate

1 large egg

2 large egg yolks

2 Tablespoons of dried milk powder

1 Tablespoon of instant yeast

1 1/2 teaspoons salt

4-4 1/2 cups (20-21 ounces) of finely milled red wheat berries

Icing:

8 ounces cream cheese, softened but still cool

2 Tablespoons maple syrup or corn syrup

2 Tablespoons heavy cream

1 cup (4 ounces) powdered sugar, sifted

1 teaspoon of vanilla extract

pinch of salt

Filling:

1/4 cup (5 1/4 ounces) light brown sugar

3 Tablespoons ground cinnamon

1/8 teaspoon salt

1. FOR THE DOUGH: Melt butter and honey in microwave and add water and orange juice concentrate. Bring liquids to about 100 degrees.

2. Using dough hook on Bosch, mix liquids, powdered milk, salt, yeast, egg, and yolks at a low speed until well mixed. Add 2 cups of flour and mix at speed #2 for about 1 minute until completely blended. Add 2 more cups of flour and knead at #3 until dough is smooth. This takes about 4-7 minutes. If more flour is needed, add it 1 Tablespoon at a time. Form dough into a ball and put in lightly oiled bowl, covered with plastic wrap. Put bowl in warm place and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

3. FOR THE ICING: Using cookie paddles, combine cream cheese, syrup, heavy cream, sugar, vanilla, salt in mixer and blend together at Speed #2 until roughly together. Then switching to #3, blend for 2 minutes until mixture is smooth. Put in a small bowl and refrigerate.

4. TO ROLL AND FILL THE DOUGH: After rising is done, roll dough out into a 16 x 12 rectangle with the long side facing you. Mix together filling ingredients and spread over dough leaving a 1/2-inch border at the far edge. Tightly roll the dough. Moisten top border with water and then pince the dough ends to form a single seam. Cut roll into 12 pieces and place into prepared baking dish. Cover with plastic wrap and allow to rise in warm place for 1 1/2 - 2 hours until doubled in size.

5. TO BAKE THE ROLLS: Heat oven 350 degrees. Bake rolls until golden brown and middle rolls are 185 degrees, about 25 to 30 minutes. Put on wire rack and cool for 10 minutes and then spread icing on them.

---1/2 cup of uncooked oatmeal can be substituted for equal amount of flour.

Adapted from Baking Illustrated from the Best Recipe Collection, Whole Grain Baking from King Arthur's Flour, and Sue Gregg's Breakfast Cookbook