ROSEMARY PARMESAN TWISTS
These are so quick and easy to make and very tasty with lots of things. I got this recipe out of our newspaper and it calls for rosemary but you may use other herbs that you like. Dry basil or Italian seasoning is good to go with spaghetti and meatballs. Also, a little sprinkle of garlic salt/powder is good, too. You can double the recipe and freeze the second batch, unbaked, on a cookie sheet. Then seal in a plastic bag and keep frozen up to a month. Bake them frozen for 10-15 minutes, till golden.
Provided by Mimi in Maine
Categories Breads
Time 22m
Yield 24 strips
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees; line two baking shees with parchment paper.
- Roll puff pastry into a 10x14-inch rectangle.
- Whisk egg and water together and brush on pastry.
- Sprinkle with parmesan cheese, rosemary, and pepper pressing lightly into pastry with fingers.
- Cut the pastry into 24 strips, each slightly more than 1/2" wide.
- Twist each strip and place on baking sheet.
- Bake 10-12 minutes till golden.
- Serve warm or at room temperature.
- NOTE: For 2 sticks--30 calories--2g fat--1g protein--0g fiber--50mg sodium.
Nutrition Facts : Calories 64, Fat 4.4, SaturatedFat 1.2, Cholesterol 9.7, Sodium 44.3, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 1.4
CINNAMON TWISTS WITH CARDAMOM-HONEY DIPPING SAUCE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 24m
Yield 10 pastries
Number Of Ingredients 12
Steps:
- For the cinnamon twists:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
- For the sauce:
- In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
- Arrange the pastries on a platter and serve with the dipping sauce.
RASPBERRY-APPLE JUICE TWIST
Steps:
- Add the apples and raspberries to a medium pot over medium heat. Fill the pot with water until it is level with the fruit and bring to a boil. Lower the heat and simmer until the fruit begins to soften, about 10 minutes. Once softened, use a wooden spoon to lightly mash the fruit, concentrating on the raspberries. Let simmer for 5 more minutes. Line a fine-mesh sieve with cheesecloth and put over a bowl. Pour the contents of the pot into the sieve and using the wooden spoon, press all of the moisture out and, if necessary, release the cheesecloth from the sieve and squeeze out the excess juice. Add sugar, to taste, and refrigerate until cold or serve over ice in glasses.
RAISIN WALNUT ROSEMARY BREAD
Provided by Food Network
Categories dessert
Yield 2 81/2 x 4 ? - inch loaves or
Number Of Ingredients 11
Steps:
- Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.
ROSEMARY GARLIC BRAID
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden. -Cori Oakley, Traverse City, Michigan
Provided by Taste of Home
Time 1h55m
Yield 3 loaves (12 slices each.).
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary. , Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash., In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. , Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes, Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 320mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY RAISIN BREAD
I highly recommend fresh rosemary for this loaf. By softening the raisins, they become plumper, and the raisin-water is then used for the liquid in the recipe. I like to make mini-loaves and freeze them before the second rise. Before bed, put one on the counter to defrost, and bake it when you get up in the morning. It seems to do well that way. And you can suprise your family/coworkers with warm bread. The cook time is approximate. Keep an eye on yours. I got this recipe from a high school friend, Katie Herlihy.
Provided by Kelly Vaughn
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Soften the yeast in about 1/4 cup of the warm water.
- Soften the raisins in the rest of the warm water.
- Combine flour, salt, and rosemary in a large bowl.
- Mix in the oil, water, raisins, and yeast mixture.
- Knead in enough flour (about 1 more cup) to make a smooth, elastic dough.
- Dough should be"tacky," but not"sticky.
- "Try to add just enough flour so that the dough doesn't stick to the board (or bowl) and then stop adding it.
- Too much flour will make the dough rise less.
- Place in an oiled bowl and cover with plastic wrap.
- Let rise in a warm place until doubled.
- Punch dough dough.
- Divide into 2 portions, form into loaves, and press each into a loaf pan.
- Let rise until doubled.
- Bake in a preheated 350 degree oven until brown.
Nutrition Facts : Calories 1702.2, Fat 57.5, SaturatedFat 8.1, Sodium 2342.9, Carbohydrate 259.6, Fiber 10.5, Sugar 15.1, Protein 34.6
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