Blueberry Cinnamon Rolls

If you like cinnamon rolls AND blueberries, this is the ticket to both in one.

Ingredients:

1 1/2 cup water
1/4 tsp double strength vanilla
1 egg
3 1/3 cups flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons SAF Red - Instant Yeast

Filling:

2 TBS melted butter
1 Cup dried blueberries
1/2 cup sugar
2 TBS cinnamon

Place the first seven ingredients in your bread machine or in a stand mixer with the dough hooks. Select dough cycle, or knead with the dough hooks until you have a smooth dough.

Remove dough onto a lightly floured surface, knead for 2-3 minutes, then roll into an 18x9 rectangle. Brush dough with 2 tablespoons melted butter. In a separate container, mix together 1/2 cup sugar and 2 teaspoons cinnamon, add the blueberries (wet them first) and sprinkle over entire dough surface. Roll up tightly in a jelly roll style. Wet the end seam with water, then press so as to seal the roll.

Slice into 9 equal rolls of 2 inches each, then place in a greased 9x9 inch pan. Cover and let rise 30 to 40 minutes until doubled in size. Bake in a preheated 375F. oven for 25 to 30 minutes or until golden brown.

Glaze:

1 cup powdered sugar
2 Drops of lemon extract
1/4 Cup Heavy Cream
2 TBS softened butter


Stir and mix all together until very smooth. Spread the glaze while the rolls are still warm.

Banana-Oatmeal Muffins

These muffins are terrific for breakfast or a break. They are loaded with nutrition and fiber, AND very tasty.

Ingredients:

1 1/2 cups oatmeal (instant)

1 1/2 cups boiling water

1 cup all purpose flour

1/2 cup whole wheat flour

3/4 teaspoon salt

3/4 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon cardamon

2 ripe bananas

2-4 tablespoons vegetable oil

1 egg1 teaspoon vanilla

3/4 cup brown sugar
Milk as needed to make a medium-thick batter.

Instructions:

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray, or a six cup Texas sized muffin tin.

In a large bowl, mix together the oats and boiling water. Mix well until fully hydrated.

In a medium bowl, mix together the flours, salt, baking powder, baking soda and cardamon.

In a glass measure, mash the bananas thoroughly with a fork. Add enough vegetable oil to reach the 1 1/8 cup mark. (A little more is ok – say, a cup and a half) Stir together, then add to the oatmeal mixture, along with the egg, vanilla and sugar. Mix well. Add the flour mixture and mix gently until combined. Divide batter evenly among the muffin cups. Bake until a tester comes out clean, about 20 minutes.

I use the Texas-sized muffin tin – makes 6-large muffins, but you can also use the standard 12-muffin tin.

Honey Sesame Seed Pork Tenderloin

Pork... the OTHER white meat. This is a fast, easy to prepare meal. Can be served with most any vegetable, but brocolli or cauliflower with a mild cheese sauce goes exceptionally well. You might also want to consider asparagus with a Hollandaise sauce, and a twice baked potato.







Ingredients

1-2 lbs. Boneless Pork Tenderloin
1/2 cup soy sauce
2 cloves garlic, minced
1 tablespoon grated or shredded fresh ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed

Instructions

Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove pork from marinade, pat dry.

Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork entire tenderloin in the honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 400 degrees F. for 20-30 minutes, until meat thermometer inserted registers 160 degrees F. Remove to serving platter, slice thinly to serve.

Serves four - that is unless you are extra hungry. :-)

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Chicken Lo Mein

This is a fast, tasty meal that is a great variation from the everyday doldrums of pork and beef.


1 Whole chicken breast or 1 ½ Lbs Chicken tenders
2 TBS Sesame Oil
1 Bunch Scallions
½ Lb Bean Sprouts
1 Cup Chicken Broth
1/3 Cup Soy Sauce
1 TBS Corn starch
2 Cups Shredded Lettuce
1 TBS Chopped Pimiento
Mini canned corn cobs (Optional)
Brocolli Flowerettes (Optional)
Vermicelli Pasta

Bone chicken breast, reserving skin and bone. Slice meat into thin strips;
set aside. Simmer the skin and bone in 1 ¼ cups of water for 15-minutes.
Strain into cup; add enough water, if necessary, to make one cup of broth.
Boil vermicelli according to the manufacturer’s directions.

Heat the oil in a large skillet. Sauté the chicken until it’s golden brown on
all sides. Add chopped Scallions; sauté one minute longer. Add Reserved
chicken broth and Cook until thick and clear. Fold in the bean sprouts,
1 ½ cups of the shredded lettuce, and cooked vermicelli. Continue heating
until the lettuce is wilted, and the mixture is well combined. Serve and top
with remaining lettuce and the pimiento.

This is absolutely delicious served cold as a pasta salad.
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