Brush the tops of
the rolls with the butter mixture.
Not exact matches
Roll each piece into a ball and dip into
butter mixture, then sprinkle
with a pinch of Parmesan cheese.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small cubes and mix it
with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like
mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface
with flour, and flatten the dough
with a
rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive
mixture, then place a couple of slices of ham and cheese on top, then top
with more cream cheese
mixture and finally sprinkle
with fresh chives
In the traditional version they use a buttery pastry for the
rolls and then they fill them
with a
butter, cream cheese, egg, heavy cream and shredded cheese
mixture, so that at the end they can
roll them in more shredded cheese again.
After the dough is
rolled out, line four
buttered ramekins
with each square, fill each ramekin
with the secret egg
mixture, and bake.
When the
mixture is set, cut
with a
buttered knife or cookie cutters and
roll the marshmallows in powdered sugar.
From here, brush the tops of the
rolls with the melted
butter, garlic and herb
mixture, and then give it a final topping of grated Parmesan cheese.
You could totally make these treats
with regular marshmallows because it's really the added cinnamon / brown sugar /
butter mixture that is spread over them before
rolling them up and the drizzled icing on top that makes them so cinnamon
roll - like.
After removing the
rolls from the oven, brush
with butter / garlic
mixture.
It's made by coating
rolled oats
with a
mixture of peanut
butter, coconut oil and pure maple syrup, and then toasting the oat
mixture in the oven.
1) Melt
butter 2) Dissolve sugar in melted
butter 3) Mix sugar
butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough
with your hands on a cool, flat surface, using a
rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it
with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed)
with shredded coconut
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder
with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled,
roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough
with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm,
with a side of whipped cream or ice cream (optional)
Brush the tops of the muffins
with butter, then
roll muffins in cinnamon sugar
mixture.
I can remember sitting on the counter,
rolling the sticky peanut
butter mixture into balls
with my momma, and slipping into a state of sweet euphoria as I licked my fingers upon completing the messy task.
Then brush the top of one muffin at a time
with butter and
roll the top lightly in the sugar / cinnamon
mixture.
Roll each piece into a ball and dip into
butter mixture, then sprinkle
with a pinch of Parmesan cheese.
The basis is my recipe is
rolled oats, crunchy peanuts, and all - natural peanut
butter bound together
with a
mixture of brown rice syrup and honey.
Then we
rolled it out in a rectangle and poured melted
butter over it, sprinkled it
with a
mixture of brown sugar and white sugar, then covered it
with crushed M&M's ® and M&M's ® Red Velvet.
Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted
butter onto dough, sprinkle on brown sugar and cinnamon
mixture Place apple slice at the long end of the triangle and
roll up Brush a little
butter on top, sprinkle
with cinnamon Bake for 12 - 15 minutes, until
roll ups are golden brown and apples are soft Serve
with a scoop of vanilla ice cream and enjoy!