Makes 12 Rolls
Ingredients for Dough:
◦1/4 cup warm water
◦1 tablespoon (1 packet) active dry yeast
◦1 tablespoon granulated sugar
◦2/3 cup whole milk
◦1/2 stick (4 tablespoons) butter
◦3 cups all-purpose flour
◦1/2 teaspoon salt
◦2 large eggs
◦1/3 cup granulated sugar
Ingredients for Cinnamon Filling:
◦1 tablespoon butter, melted
◦1/4 cup packed dark brown sugar
◦1 tablespoon cinnamon
Ingredients for Icing:
◦1 cup confectioners' sugar, sifted
◦4 ounces cream cheese, softened
◦1 tablespoon heavy cream
◦1/2 teaspoon pure vanilla extract
Directions for the Cinnamon Rolls:
Step 1: Combine the water, yeast, and 1 tablespoon sugar in a mixing bowl and set aside until puffy. Heat the milk and butter in a small saucepan or the microwave until the butter is melted. Set aside. Whisk together the flour, salt, and yeast. Set aside. In a separate bowl, whisk together the eggs and sugar, then whisk in the milk-butter mixture. Add the yeast mixture and egg mixture to the flour mixture and stir to combine. (If making the dough by hand, first whisk 1/2 cup of the flour mixture into the egg mixture until smooth, then add the egg mixture to the rest of the mixture.) Knead the dough in the mixing bowl of an electric mixer fitted with a dough hook or by hand either in the bowl or on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2 to 2 hours.
Step 2: Grease and flour a 9" X 13" pan. Turn the dough out onto a lightly floured surface and roll into a 16" X 12" rectangle. Brush the tablespoon of melted butter over the dough. Combine the brown sugar and cinnamon and spread it over the dough until within 1/2 inch of the borders. Roll up the long side. Slice off the messy ends.
Step 3: The best way to cut the roll is using dental floss. Sounds crazy, but a knife exerts too much pressure and squashes the roll. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. In this manner, cut the two halves in half again, then each quarter into 3 slices to make 12 rolls in all. Lay the rolls in a prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1 1/2 to 2 hours.
Step 4: Adjust the oven rack to the middle position and preheat the oven to 350F. Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking. Remove from the oven. Cool for 10 minutes in the pan, then invert the pan and reinvert the rolls onto a serving platter.
Step 5: To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioners' sugar or you will have lumps. Spread the icing over the rolls while they are still warm, or pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.
***If you want the rolls for breakfast, prepare the rolls the day before through Step 3, but instead of setting them to rise, cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight, then pop them in the oven in the morning. You can also prepare the icing ahead of time and keep it in the refrigerator; just allow it to come to room temperature before using.***
Ingredients for Dough:
◦1/4 cup warm water
◦1 tablespoon (1 packet) active dry yeast
◦1 tablespoon granulated sugar
◦2/3 cup whole milk
◦1/2 stick (4 tablespoons) butter
◦3 cups all-purpose flour
◦1/2 teaspoon salt
◦2 large eggs
◦1/3 cup granulated sugar
Ingredients for Cinnamon Filling:
◦1 tablespoon butter, melted
◦1/4 cup packed dark brown sugar
◦1 tablespoon cinnamon
Ingredients for Icing:
◦1 cup confectioners' sugar, sifted
◦4 ounces cream cheese, softened
◦1 tablespoon heavy cream
◦1/2 teaspoon pure vanilla extract
Directions for the Cinnamon Rolls:
Step 1: Combine the water, yeast, and 1 tablespoon sugar in a mixing bowl and set aside until puffy. Heat the milk and butter in a small saucepan or the microwave until the butter is melted. Set aside. Whisk together the flour, salt, and yeast. Set aside. In a separate bowl, whisk together the eggs and sugar, then whisk in the milk-butter mixture. Add the yeast mixture and egg mixture to the flour mixture and stir to combine. (If making the dough by hand, first whisk 1/2 cup of the flour mixture into the egg mixture until smooth, then add the egg mixture to the rest of the mixture.) Knead the dough in the mixing bowl of an electric mixer fitted with a dough hook or by hand either in the bowl or on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2 to 2 hours.
Step 2: Grease and flour a 9" X 13" pan. Turn the dough out onto a lightly floured surface and roll into a 16" X 12" rectangle. Brush the tablespoon of melted butter over the dough. Combine the brown sugar and cinnamon and spread it over the dough until within 1/2 inch of the borders. Roll up the long side. Slice off the messy ends.
Step 3: The best way to cut the roll is using dental floss. Sounds crazy, but a knife exerts too much pressure and squashes the roll. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. In this manner, cut the two halves in half again, then each quarter into 3 slices to make 12 rolls in all. Lay the rolls in a prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1 1/2 to 2 hours.
Step 4: Adjust the oven rack to the middle position and preheat the oven to 350F. Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking. Remove from the oven. Cool for 10 minutes in the pan, then invert the pan and reinvert the rolls onto a serving platter.
Step 5: To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioners' sugar or you will have lumps. Spread the icing over the rolls while they are still warm, or pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.
***If you want the rolls for breakfast, prepare the rolls the day before through Step 3, but instead of setting them to rise, cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight, then pop them in the oven in the morning. You can also prepare the icing ahead of time and keep it in the refrigerator; just allow it to come to room temperature before using.***
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes
Choose the fruit you like (tropical is excellent - the more unique the better - this is Herbology you know!) and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish, or have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!
Looks really good! Hope you enjoy it because it is the twist on regular fruit salad.
packaged puff pastry sheet
Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Brush with milk for nice browning. Place on greased foil on a cookie sheet and bake in the over at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.
I decided to use my pastry scraps to make the Hogwarts shield with the H on top of my Brie. Everyone liked the shield so much, they ate AROUND it and left it there alone on the plate! haha...
You can add to the layer between the pastry and the Brie if you like. My favorite is apricot preserves with dried cranberries, but the cranberries make it lumpy, so that could mar your design, which is why I left this one plain.
dry chow mein noodles
Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.
These are really good or at least i would geuss so because my Grandma would always make them but instead of chocolate they had butterscotch and they were really really good so if you wanna try that instead even though these would be good you can because they are still clustered and you can imagine them to be cockroachs just in a different color!
Your favorite devils food cake recipe, made into cupcakes
black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.
These look so good to make kind of like cupcakes you can if you want to choose to not use the licorice, i know my family doesnt like it except for my dad.............You could probably also use whatever cake mix you like. Happy Baking!
Parchment Scrolls
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)