about
Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
cooking
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

navigate
blogroll
archives
categories
Design by emtwo

« Over In A Flash | Main | Eternally Damp »

Citrus-Cream Cheese Pull-Apart Rolls

These were very good. I would make a half a recipe (it makes 24 rolls) next time because I found roll dough that came in 12 roll bags. Also I would cut the butter down to 1/8 cup and reduce the sugar in the rind mixture to 1/3 or less because it was too much and they would be just as tasty only better for you.

Citrus-Cream Cheese Pull-Apart Rolls

The cream cheese mixture sinks to the bottom of the rolls. Place some foil under the pan in case the sugar mixture runs over.

1 (25-ounce) package frozen roll dough
Cooking spray
1/4 cup butter or stick margarine, melted
1/2 cup sweetened dried cranberries (such as Craisins) or chopped dried apricots
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature 30 minutes.

Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85°), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Bake at 350° for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. Proceed with recipe as directed.
Yield: 2 dozen (serving size: 2 rolls)

NUTRITION PER SERVING
CALORIES 174(29% from fat); FAT 5.6g (sat 2.8g,mono 1.9g,poly 0.6g); PROTEIN 3.6g; CHOLESTEROL 20mg; CALCIUM 10mg; SODIUM 203mg; FIBER 0.6g; IRON 0.3mg; CARBOHYDRATE 27.7g
Cooking Light, DECEMBER 1999

TrackBack for this entry:
http://www.fillorburst.com/mt/mt-tb.cgi/1090