Tag: roll

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes^[1] cookbook. It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple. I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos. I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find. I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that. They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them. I think I might just be a pretty cool mom in their eyes today. Thanks for the great cookbook Taste of Home^[2]!

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle the frosting over the warm turnovers.

These cherry turnovers are best when served immediately. Enjoy.

Print^[3]

Quick Cherry Turnovers

Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

^{^} Taste of Home Best Loved Recipes (www.facebook.com)
^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

And the Winner Isn’t….Pumpkin Roll!

I’m going to be posting a seasonal pumpkin recipe on Friday,
and let me tell you, it wasn’t easy deciding on which food wish to do. I get
tons of pumpkin requests this time of year, and while I’m not going to spoil
the surprise, I can tell you that the venerable pumpkin roll didn’t make the
cut. Maybe next year I’ll do my take, but in the meantime, here’s a video from
my friends at Allrecipes.com, featuring one of their highest-rated versions.
Enjoy!

Click here to get the ingredients and to read the written recipe!

Pita Bread – What’s in Your Pocket?

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t.
Fortunately, pita bread is not on that list. The dough is easy to make, and
much like the flour tortillas we did, the taste and texture of the freshly made
product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a
moment to talk about production. As you’ll see in the clip, after you roll the
pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since
each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want
to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go
full balloon. Sometimes they all puff, sometimes some, and sometimes none. This
is the way of the pita. But the good news is, even if they don’t fully puff,
you should still get some sort of internal pocket with which to stuff. Even if
you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give
these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge
mix:

1 pkg dry active yeast (2 1/4 tsp)

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky
dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8
small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes
before grilling.

Gordon Ramsay Recipes

Tag: roll

And the Winner Isn’t….Pumpkin Roll!

Pita Bread – What’s in Your Pocket?

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