Tuesday, April 02, 2013

The Cravory's Cinnamon Roll Cookies

Cookie dough:

1 cup (2 sticks) butter
1/2 cup (3 1/2 ounces) sugar
1 cup (8 ounces) brown sugar
1/4 cup (1 ounce) powdered sugar
3 eggs
2 teaspoons vanilla extract
3 cups plus 1 teaspoon (13 ounces) unbleached flour
1 teaspoon ground cinnamon
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract.

In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt.

With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate the dough until well-chilled, at least 1 hour.



1 cup (4 ounces) chopped toasted pecans
1/2 cup (4 ounces) light brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon cinnamon

Shortly before assembling the cookies, prepare the filling: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until well-combined.


Cookies and glaze:

Cookie dough
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup (4 ounces) powdered sugar, sifted
1 vanilla bean, scraped
Zest of 1/2 orange, optional
3 tablespoons milk

Flour a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10-by-10-inch square.

Spread the filling gently but evenly over the dough.

Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight.

Heat the oven to 350 degrees.

Prepare the glaze: In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick.

Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup.

Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking.

Remove the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving.

Makes 20 to 24 cookies

Stuffed Artichokes

4 artichokes
1 cup bread crumbs
1/2 cup grated Romano or Parmesan cheese
1 egg
1/4 cup raisins
1/4 cup olive oil (more if needed for consistency)
1/2 cup water
A pinch of salt and pepper (about 1/4 teaspoon each)

Cut pointy tops off artichokes with a knife and then open them with a knife as far as you can. Clean the inside and outside of the artichokes.

Mix all other ingredients together.

Stuff mixture into the artichokes.

Put artichokes in a 3 or 4 quart pot filled 3/4 way with water and let cook on the stove for 1 hour (covered) or until leaves are soft to eat.

Serves 4

Asian Turkey Meatballs

10 oz ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 Tbs minced water chestnuts
1 egg white
1 Tbs reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened apple sauce

Preheat the oven to 375 degrees. Spray a nonstick jelly-roll pan with nonstick cooking spray.

In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape into 32 equal meatballs, about 1" each; place on the pan. Bake until cooked through and browned, about 15 minutes.

Meanwhile, in a 2-quart microwavable dish, combine the sweet and sour sauce and applesauce; microwave on High until hot and bubbling, 2 minutes. Stir in the meatballs and serve with toothpicks.

Servings: 8