APPLE PIE CINNAMON ROLLS

July 30, 2020 / Lyn Jones / 0 Comments

With a gooey cinnamon apple filling and a super tasty caramel brown sugar frosting TO DIE FOR. Servings: 12


INGREDIENTS

  • 4 1/2-5 cups all purpose flour
  • 1/3 cup sugar
  • 2 packets Fleischmann’s® RapidRise Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 Tablespoons butter
  • 1 large egg

Filling

  • 3 fuji apples, peeled and diced very small
  • 5 Tabs butter, softened divided
  • 1/4 cup sugar
  • 1/2 cup + 2 Tabs brown sugar divided
  • 2 teaspoons cinnamon divided
  • 1 teaspoon apple pie spice

Frosting

  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 cups icing mixture

INSTRUCTIONS

Dough

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Filling

  • In a skillet, melt 2 tablespoons butter over medium-high heat. Add apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and stir 3-4 minutes until apples are tender. Remove from heat.
  • Roll dough into a 15×10 inch rectangle. Rub remaining 3 tablespoons softened butter all over the dough. In a small bowl stir together remaining brown sugar and cinnamon, sugar, and apple pie spice. Sprinkle mixture all over the buttered dough. Using a slotted spoon, spoon apples over the cinnamon sugar mixture.
  • Roll up dough tightly and cut into 12 equal-sized pieces.

    Place cut-side-up in a greased 9×13 inch baking pan. Bake at 350 for 25-30 minutes. Allow to cool somewhat before frosting.

Frosting

  • Melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and simmer for 2 minutes. Stir in heavy cream, remove from heat and pour into a large bowl. Stir in vanilla and powdered sugar. (Add a few tablespoons of milk as needed to reach desired consistency). Frost sightly cooled cinnamon rolls and serve or store in airtight container up to 3 days.

NOTES

TIP:  Use unflavoured dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.

Recipe adapted from these Beginners Frosted Cinnamon Rolls.

 

baked eggs with mushrooms

July 11, 2020 / Lyn Jones / 0 Comments

what you need

4 eggs
200g mushrooms, thickly sliced
1/2 leek, white part only, thinly sliced
1/2 red capsicum, diced
4 kale leaves, thinly shredded
1 clove garlic, minced
1 Tab olive oil or ghee
1 Tab bone broth paste (I used Best of the Bone Bone Broth – Italian Herbs)
1/2 – 1 tsp chilli flakes, to your personal taste
Cracked black pepper & sea salt, season to taste
To serve, chopped parsley & goats cheese

 what to do 

Preheat oven to 180°C.

Heat oil or ghee in a shallow frying pan on a medium heat. Add leek and garlic to the pan and cook until leek has softened.

Add mushrooms, capsicum, kale and broth and cook, stirring, for 3 – 4 minutes. You want the vegetables to start to soften but not lose their shape.

Stir chilli flakes through the mixture and season with salt and pepper.

Evenly spoon the mixture into 4 ramekins.

Place the ramekins onto a baking tray. Crack one egg on top of the mixture in each ramekin.

Place into the oven and bake for 18 – 20 mins.

Remove from oven and place the ramekins onto a small plate. Sprinkle with parsley, goats cheese and extra chilli flakes (optional). Serve immediately.

notes

At times, I will use fermented garlic in place of minced garlic. I will stir the fermented garlic through the mixture at the same time as the chilli flakes. If you want the full digestive health benefits of the fermented garlic, do not add to the hot mixture and instead add a small spoonful to the top of the baked eggs along with the parsley and goats cheese.

Beetroot sauerkraut is also a tasty addition to the baked eggs before serving.

Any other cheese, grated or crumbled, will work as a topping. If you do not eat dairy, try sprinkling some nutritional yeast instead.

recipe by Kristin J for go natural foods

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