ROLLY POLLIES
Since I was little we've made these in my family. My mom tells me she used to do this with her mother. Traditionally it is a Christmas treat but more and more we have them at any family function where there's baking. The measurements are rough because it really is from leftover pastry from pies.
Provided by Nymphadora
Categories Dessert
Time 23m
Yield 15-20 Curls
Number Of Ingredients 3
Steps:
- Roll left over pastry dough from pies out as thin as possible.
- Spread a thin layer of room temperature butter over entire dough to edges.
- Spread a thin layer of brown sugar over entire dough to edges.
- Starting from one edge, roll dough into a long tube but not too tight.
- Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
- Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
ROLY POLY'S LOW & SLOW BRISKET
I love a good brisket, and nothing says it like low and slow. I earned a reputation for my briskets at my church and now everytime we have a gathering or fellowship, people want me to bring the brisket. I hope my bragging was worth it on this recipe.
Provided by Chef Roly-Poly
Categories Roast Beef
Time 8h15m
Yield 1 Brisket, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine Season-All, Garlic Powder, Cayenne Pepper, and Smoked Paprika and mix well.
- Remove about half of the fat cap and place brisket in a large roasting pan.
- Slather lean side with worcestershire sauce and rub with half of the dry mixture. Turn fat side up and repeat with rest of seasonings.
- Cover and cook in slow oven 225 degrees F. for about 8 hours or until fork tender. Check periodically for liquid buildup. When done, remove to cutting board and allow to rest for 20 to 30 minutes. Separate layers and remove
- any remaining fat. Slice across the grain. Serve with your favorite BBQ sauce or with gravy made from pan drippings. Freezes well.
Nutrition Facts : Calories 5.6, Sodium 34, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 0.2
STRAWBERRY & CREAM ROLY-POLYS
Freeze-dried strawberries give these swirled pink and white biscuits their rosy hue - perfect for a kid's party or as an afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Tip the freeze-dried strawberries into a food processor and whizz to a powder. Transfer to a bowl, then wash the bowl of the food processor.
- Put the butter and flour in the food processor with a good pinch of salt and blend until the mixture resembles breadcrumbs. Add the icing sugar and whizz again. In a small bowl, whisk together the vanilla extract, egg yolk and cream, then add to the mixture in the food processor and whizz again until the dough clumps around the blade and most of the small crumbs have been worked into the dough.
- Scoop about half the dough out of the processor (being careful not to cut yourself on the sharp blade) and briefly knead it on a work surface to bring it together. Shape into a puck, then wrap in cling film and chill. Add the strawberry powder and a few drops of food colouring to the remaining dough in the blender, and whizz again until evenly coloured and combined - it should be bright pink (add more colouring if needed). Tip onto the work surface, flatten to roughly the same shape as the other dough, then wrap and chill for 30 mins.
- Remove both pieces of dough from the fridge 10-15 mins before you want to roll them. Dust the work surface with a little flour and unwrap the doughs. Place 1 piece of dough on top of the other, squashing the sides until they are roughly the same shape. Flour your rolling pin, then roll the dough into a rectangle, roughly 25cm x 20cm - this is easiest if you first 'notch' the dough, which means pressing the rolling pin firmly over the surface in one direction to make a long indentation in one direction, then turning the dough 90 degrees and repeating the process.
- From one of the longer sides, roll the dough into a tight coil, as you would a Swiss roll. Wrap the dough in cling film and chill for 1 hr. Or you can freeze it for up to 2 months. About 10 mins before you are ready to bake the biscuits, heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.
- When the dough is firm, cut off and discard the end pieces, then slice into discs about the thickness of a £1 coin. Lay the biscuit dough out on your baking trays, spaced a little apart, and bake for 15-17 mins, swapping the trays over halfway through cooking, until the biscuits are firm and starting to turn pale golden around the edges. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Stores in a biscuit tin for 3 days.
Nutrition Facts : Calories 114 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
JAM ROLY POLY
This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350*F (180*C).
- and line a baking tray with baking paper.
- Sift the flour into a large bowl and add the butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
- Turn onto a lightly floured surface and gather together to form a smooth dough.
- On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
- 5 inches by 9 inches.
- Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
- Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
- Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
- Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
- Serve warm with custard.
Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4
JAM ROLY-POLY
This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 7
Steps:
- Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
- Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
- Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
- Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium
BARNEY'S ROLY-POLY MINCE PIES
These aren't really pies - they're more like Catherine wheels or miniature Danish pastries and are great fun for Christmas
Provided by Barney Desmazery
Categories Snack, Treat
Time 1h20m
Yield Makes 12 large mince pies
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C. Scatter the sugar over the worktop, unravel the pastry, then roll it out so it's a quarter bigger, but keeps its rectangular shape.
- Spoon and spread the mincemeat evenly over the pastry leaving a 2cm border along the longest edges. Fold one of the longest edges over the mincemeat then roll the pastry tightly into a sausage shape while gently pressing the pastry into the mincemeat. When you get to the other edge, brush it with milk and press down to seal in the mincemeat. Press both ends in gently to plump up the roll and chill for at least 30 minutes to firm it. (The mince pie roll may now be frozen whole or as portioned slices, see below, for up to 1 month.)
- Cut the roll into 12 rounds, about 3cm thick. Lay them evenly spaced on a large baking sheet and flatten them with your hand so they look like squashed Chelsea buns. Scatter the almonds on top and bake for 20-30 minutes until golden brown and the mincemeat sizzles. Leave to cool for 5 minutes - keep them separate so they don't stick together. Eat hot with vanilla ice cream, or just as they are.
Nutrition Facts : Calories 190 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
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