we made this because we had a lot of salsa left over in our refrigerator. so we used half enchiladas sauce, half mild chunky salsa. it turned out great!
Enchiladas
Yields 6 servings (12 enchiladas)
Bake:350F for 15-20 minutes
For filling combine: 2 cups diced cooked chicken or turkey
1 cup almonds, slivered or chopped
1 cup chopped onion
2 green onions, chopped
About 1/3 cup Enchiladas sauce
Warm 12 corn tortillas wrapped in foil in oven at 300-350F for 10 to 15 minutes.
Pour a little of the enchiladas sauce over the bottom of baking dish.
Divide filling evenly and place down center of each tortilla. Roll it up and place edge side down in baking dish.
Top rolled tortillas with remaining Enchiladas sauce and 1 ½ cups cheddar cheese
Bake uncovered at 350F for 15-20 minutes or until hot through.
Sunday, December 28, 2008
Sweet Cinnamon Biscuits
This recipe is a Christmas tradition in my family. we have always made cinnamon rolls on Christmas morning. when i was younger, my dad would just buy Pillsbury dough brand. but as i got older i took over this job and have been making this recipe. this Christmas was the 2nd year my brother was in Denver, and as we had our cinnamon rolls in Chicago Erik and Tiffany had theirs in Denver! These rolls are more like biscuits. what i mean is that they don't have icing on them and they have the possibility to be more drier then normal buns. with that being said they are SO good and a nice change.
Serves 6
Prep: 20 min.
Bake: 15-20min.
Sweet Cinnamon Biscuits
Combine 2 cups sifted AP flour, 1 T. baking powder, 1t. salt, 1/4 t. baking soda in a medium bowl and mix well. Stir in 1/4 cup vegetable oil. Add 3/4 cup buttermilk and stir until well blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 inch rectangle. Preheat the oven to 400 F. Grease a 9 inch round baking pan lightly. spread melted butter over the dough. Combine 3/4 cup of sugar with 1 t. cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up Rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
**12/25/07
After kneading and before rolling out the dough I cut it in half. This will give you small pieces to roll out, thus giving you small biscuits like poppers. I just packed them into a round silicone cake pan. This helps when taking them out (a lot easier).
**12/25/08
I didn’t have any buttermilk, so I just used regular milk. The biscuits came out a bit dry. Needed more cinnamon in the cinnamon/sugar mix.
Serves 6
Prep: 20 min.
Bake: 15-20min.
Sweet Cinnamon Biscuits
Combine 2 cups sifted AP flour, 1 T. baking powder, 1t. salt, 1/4 t. baking soda in a medium bowl and mix well. Stir in 1/4 cup vegetable oil. Add 3/4 cup buttermilk and stir until well blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 inch rectangle. Preheat the oven to 400 F. Grease a 9 inch round baking pan lightly. spread melted butter over the dough. Combine 3/4 cup of sugar with 1 t. cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up Rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
**12/25/07
After kneading and before rolling out the dough I cut it in half. This will give you small pieces to roll out, thus giving you small biscuits like poppers. I just packed them into a round silicone cake pan. This helps when taking them out (a lot easier).
**12/25/08
I didn’t have any buttermilk, so I just used regular milk. The biscuits came out a bit dry. Needed more cinnamon in the cinnamon/sugar mix.
Bohemian Sweet Rolls
oh boy! its been awhile. getting ready for christmas has been hectic! heres a new recipe i found in my "Bread Bible" by Beth Hensperger. These puffy, round, feather-light buns, which conceal a dried fruit or cheese filling, are, along with gingerbrean figures, favorite holiday ornaments. These are a Czech pastry tradition called the Kolacki. They are Great! i'm not sure how you would hang them on your christmas tree, thats just what it says in the book! lol...it does take some time to make these wonderful rolls so make sure you allow penty of time.
1 Package dry yeast
3T. Sugar
½ C. Warm Water
1 ½ C. Warm milk
Grated Zest of 1 lemon
2 large eggs
1 ½ t. salt
6-6 ½ C. unbleached AP flour
8T. unsalted butter, at room temperature
~Dried Fruit Filling~
8 oz. Dried Fruit
2T. Fruit brandy
1/3 C. Sugar
Grated zest of 1 lemon
2T. unsalted butter
~Fresh Cheese Filling~
1 ½ C. Ricotta Cheese
½ C. Sugar
1 large egg
1t. pure vanilla extract
Grated zest of 1 lemon
Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temp. until foamy, about 10 minutes.
In a large bowl with a whisk combine the remaining sugar, the warm milk, lemon zest, eggs, salt, and 2 cups of the flour. Beat again for 1 minute. Add the butter pieces and beat until incorporated. Add the remaining flour, ½ cup at a time, until a soft dough that just clears the sides of the bowl. Switch to a wooden spoon when necessary.
Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 1 to 2 minutes, dusting with flour only 1T. at a time as needed to prevent sticking. Do not add too much flour or the bread will be dry.
Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 ½ hours.
Meanwhile, prepare the fruit or cheese filling.
To make the fruit filling, in a small saucepan, combine the dried fruit of your choice with a corresponding fruit brandy and water to cover. Bring to a boil, cover, and reduce the heat to low. Cook until tender, about 20 minutes. Drain, reserved ¼ cup of liquid. Combine the warm fruit, reserved liquid, sugar, lemon zest, lemon juice, and butter in food processor fitted with the metal blade and processor until smooth.
To make the cheese filling, combine all ingredients in a food processor and puree just until smooth. Set aside or cover and refrigerate until needed.
Gently deflate the dough. Turn the dough out onto a floured work surface. Grease two baking sheets. Divide into 2 equal portions. Divide each portion into 12 equal portions. Form each portions into a round ball. Flatten each ball into a disk about 3 in. in diameter. Place the disks about 2 in. apart on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 30 minutes. (The pastries may also rise overnight in the refrigerator.)
20 minutes before baking, preheat the oven to 350F. with your thumb, press an indentation into the center of each roll to form a hollow. Spoon a heaping Tablespoon of filling into each hollow. Place one pan at a tim e on a rack in the center of the oven and bake for 20 to 25 minutes or until the rolls are golden brown. Transfer to a cooling rack. Serve warm or at room temperature.
Bohemian Sweet Rolls
(Kolacki)
Yields 24 rolls
Prep including rise time:
about 2 ½ hours
cook time: one pan…20 min.
(Kolacki)
Yields 24 rolls
Prep including rise time:
about 2 ½ hours
cook time: one pan…20 min.
1 Package dry yeast
3T. Sugar
½ C. Warm Water
1 ½ C. Warm milk
Grated Zest of 1 lemon
2 large eggs
1 ½ t. salt
6-6 ½ C. unbleached AP flour
8T. unsalted butter, at room temperature
~Dried Fruit Filling~
8 oz. Dried Fruit
2T. Fruit brandy
1/3 C. Sugar
Grated zest of 1 lemon
2T. unsalted butter
~Fresh Cheese Filling~
1 ½ C. Ricotta Cheese
½ C. Sugar
1 large egg
1t. pure vanilla extract
Grated zest of 1 lemon
Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temp. until foamy, about 10 minutes.
In a large bowl with a whisk combine the remaining sugar, the warm milk, lemon zest, eggs, salt, and 2 cups of the flour. Beat again for 1 minute. Add the butter pieces and beat until incorporated. Add the remaining flour, ½ cup at a time, until a soft dough that just clears the sides of the bowl. Switch to a wooden spoon when necessary.
Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 1 to 2 minutes, dusting with flour only 1T. at a time as needed to prevent sticking. Do not add too much flour or the bread will be dry.
Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 ½ hours.
Meanwhile, prepare the fruit or cheese filling.
To make the fruit filling, in a small saucepan, combine the dried fruit of your choice with a corresponding fruit brandy and water to cover. Bring to a boil, cover, and reduce the heat to low. Cook until tender, about 20 minutes. Drain, reserved ¼ cup of liquid. Combine the warm fruit, reserved liquid, sugar, lemon zest, lemon juice, and butter in food processor fitted with the metal blade and processor until smooth.
To make the cheese filling, combine all ingredients in a food processor and puree just until smooth. Set aside or cover and refrigerate until needed.
Gently deflate the dough. Turn the dough out onto a floured work surface. Grease two baking sheets. Divide into 2 equal portions. Divide each portion into 12 equal portions. Form each portions into a round ball. Flatten each ball into a disk about 3 in. in diameter. Place the disks about 2 in. apart on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 30 minutes. (The pastries may also rise overnight in the refrigerator.)
20 minutes before baking, preheat the oven to 350F. with your thumb, press an indentation into the center of each roll to form a hollow. Spoon a heaping Tablespoon of filling into each hollow. Place one pan at a tim e on a rack in the center of the oven and bake for 20 to 25 minutes or until the rolls are golden brown. Transfer to a cooling rack. Serve warm or at room temperature.
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