Winnipeg Free Press - PRINT EDITION
Pizza pull-aparts a hit
Manitoba Martha's dough creates variety of items
Henderson, of Edrans, sent in her recipe for basic bun dough and several recipes -- pizza pull-aparts and Parmesan crescents -- in which to use the dough.
Now onto recent requests:
Rhonda D. requests a recipe for a potato dish from Nova Scotia called something like raupee pie (pronounced rawpea).
Charlene Schabler is seeking recipes for pecan cheesecake squares and raspberry cheesecake squares. Each dessert has a shortbread base.
Lena Shewchuk is seeking a recipe for creamy wild rice soup.
Betty Maddacks requests a recipe for almond tarts.
Lastly, June Kehler is seeking a recipe for a layered taco salad.
Anyone sending a recipe request between now and July 10 will be entered to win a copy of Ken Kostick's new cookbook, 3 Easy Steps to Great Meals (Prentice Hall.)
Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to firstname.lastname@example.org. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
Basic bun dough
6 1/2 cups (1.625 L) warm water
8 cups (2 L) white flour
1 tablespoon (15 mL) salt
1 cup (250 mL) white sugar
3 tablespoons (45 mL) instant yeast (example Fermipan)
4 beaten eggs
1/3 cup (75 mL) vegetable oil
8 cups (2 L) white flour
Place warm water in large bowl.
Stir together 8 cups (2L) white flour (or replace 2 to 4 cups of white flour with whole-wheat flour) with salt, sugar and instant yeast.
Add to water and stir well to mix
Add 4 beaten eggs (take chill off in microwave) and oil. Stir well to mix.
Add another 8 cups white flour and mix well.
Knead for 10 minutes, adding more flour if dough is too sticky.
Place in warm place to rise for l hour.
Punch down and divide into 6 equal pieces and proceed as desired.
Makes 6 dozen buns.
Taste-tester notes: This is a lovely dough to work with and easy to roll. I halved the dough recipe (which was fine) and used 1 cup of whole-wheat flour in the first flour addition, giving it a nice texture. Baking on a hot day, the dough rose quite significantly in an hour. If desired, once the dough is divided into 6 (or 3 if you halve the recipe), wrap in plastic wrap and refrigerate until needed. Bring to room temperature before using with following recipes.
l pound (500 g) lean ground beef
l small onion, minced
l clove garlic, minced
l small carrot, shredded
1/2 to 1 teaspoon (2 to 5 mL) oregano
l teaspoon (5 mL) dried parsley
Dash Tabasco sauce
l can tomato sauce (7 1/2 oz.)
l l/2 cups (375 mL) shredded mozzarella cheese
1 tablespoon (15 mL) grated Parmesan cheese
Brown ground beef on high until no longer pink. Drain fat and reduce heat to medium.
Add onion, garlic, carrot, oregano, parsley and Tabasco and cook stirring often for 5 minutes.
Add tomato sauce and cook 5 minutes more or until liquid is absorbed. Remove from heat. Cool and stir in mozzarella.
You may make the day before and refrigerate, adding cheese just before using.
Roll l/6 of basic bun dough into 14- by 10-inch (35- by 25-cm) rectangle and, leaving a 1-inch (2.5-cm) border, spread with the beef mixture. Moisten border with water and roll up tightly from long edge. Pinch seam to seal. Cut into 1-inch (2.5-cm) slices.
Place cut-side up on greased 12-inch (30-cm) pizza pan. Cover and let rise for 25 minutes.
Sprinkle with Parmesan cheese. Bake in bottom third of 425 F (220 C) oven for 20 to 25 minutes or until crust is golden.
Taste-tester notes: The pizza buns were a big hit. I suggest sauting the onion and garlic in oil for a few minutes until onion is softened and then adding the ground beef. Omit carrot if desired. Brown ground beef until no longer pink (about 10 minutes on medium). I found there to be extra filling and suggest using about 12 oz. (375 g) ground beef rather than 1 pound. Season with salt and pepper and Italian seasoning (instead of dried parsley) for added flavour. Add 1/2 teaspoon (2 mL) Tabasco for extra zip. In the warm weather, I found the buns did not need to rise another 25 minutes. Check pizza pull-aparts after 18 minutes.
Parmesan crescent rolls
1/6 of basic bun dough
About 1 to 2 tablespoons (15 to 25 mL) melted margarine
1/2 cup (125 mL) Parmesan cheese
Roll 1/6 of basic bun dough into a 15-inch (40-cm) circle. Brush with melted margarine or spray with butter-flavored Pam. Sprinkle with Parmesan cheese or more as desired. Sprinkle with garlic powder and Italian seasoning.
Cut into 12 equal triangles. Roll up each starting at wide edge. Place seam-side down on greased cookie sheet curving slightly to form a crescent.
Let rise 1 hour.
Bake about 18 minutes in 375 F (190 C) oven.
Taste-tester notes: These are delicious crescents. If desired, use melted butter and grated fresh Parmesan cheese. Season generously with garlic powder and Italian seasoning. In the warm weather, I also found the crescents did not need to rise an additional hour.
1/6 of basic bun dough
Melted butter or light pancake syrup
1 1/2 cups (375 mL) brown sugar (or more)
Raisins or ground raisins and coconut (optional)
Roll basic bun dough into a 10- by 15-inch (25- by 40-cm) rectangle. Brush with melted margarine or drizzle on enough light pancake syrup to moisten when spread with a knife.
Sprinkle on brown sugar, spreading to edges (don't skimp.) Generously sprinkle with cinnamon (again don't skimp). Sprinkle with raisins if desired or grind raisins with coconut for a different flavour.
Roll up tightly from long edge, and cut into 12 pieces. Place in greased 13- by 9-inch (22- by 33-cm) pan in which you have placed a pecan half and candied cherry per roll. Let rise 1 hour. Bake at 375 F (190 C) for l8-20 minutes.
Taste-tester notes: Nothing beats home-made cinnamon buns. I found I had an excess of filling (it was spilling out) and advise cutting back to 1 to 1 1/4 cups (250 to 300 mL) of brown sugar. If desired, once cinnamon buns are removed from oven, let rest about 5 minutes then invert pan while buns are still warm to remove from pan.
Republished from the Winnipeg Free Press print edition July 3, 2002 $sourceSection$sourcePage
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