Friday, March 28, 2014

Cast Iron Skillet Cinnamon Rolls with Cream Cheese Frosting





Dough Ingredients:
1 cup warm milk
2 eggs, room temp
1/3 cup butter, melted
4.5 cups flour
1/2 cup sugar
2.5 tsp yeast

Filling Ingredients:
1 cup brown sugar, packed
2.5 tablespoons cinnamon
1/3 cup butter, softened

Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
2 tsp vanilla


Dough Directions:
Dissolve yeast in warm milk in a large bowl. Add in sugar, butter, and eggs. Add flour and mix well. With lightly flowered hands, start kneading your dough into a large bowl. Place dough in large bowl in warm place to rise for 1 hour. (I usually preheat my oven and set the bowl on top of the oven to rise).

Filling/Assembly Directions:
Roll dough into a rectangle. Spread melted butter across your dough. Sprinkle evenly with brown sugar and cinnamon. Roll dough up into a log and cut into 8-10 rolls. Place rolls in cast iron skillet. Bake at 400 for 30-35 minutes, or until rolls are golden brown on top. 

Frosting Directions:
While rolls are baking, beat together cream cheese, butter, sugar, and vanilla. When rolls come out of the oven, immediately frost them with 1/2 of your frosting. Wait 5 minutes and add the rest of your frosting. This will allow the frosting to get all the way down into your cinnamon rolls, yet still have frosting on top!


Garlic Crusted Prime Rib Roast








Ingredients:
2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional


Directions:
Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.


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