Home' Trinidad and Tobago Guardian : April 9th 2017 Contents B3
1/2 of a 32-oz. pkg. frozen diced hash brown pota-
1 tablespoon butter
1 small onion, chopped
1 4 ounce can mushroom stems and pieces, drained
3/4 cup half-and-half or light cream
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Monterey Jack cheese with jala-
peño peppers, sharp cheddar cheese or Swiss cheese
1. Generously butter an 8x8x2-inch (2-quart square)
baking dish; set aside. Layer hash browns in
prepared dish, building up sides; set aside.
2. In a medium skillet, melt the 1 tablespoon but-
ter over medium heat. Add onion; cook until
onion is tender, stirring occasionally. Spoon onion
mixture and mushrooms over hash browns; set
3. In a medium bowl, beat eggs with a rotary beat-
er or whisk. Beat or whisk in half-and-half,
parsley, chives, basil, salt, dry mustard, black
pepper, and cayenne. Carefully pour egg mixture
evenly over onion mixture.
4. Bake, covered, in a 325 degree F oven for 30
minutes. Uncover and bake about 35 minutes
more, or until a knife inserted near the centre
comes out clean. Sprinkle with cheese. Let stand
for 10 minutes before serving. Makes 6 servings.
EGG, MUSHROOM AND
Ingredients for Grapefruit Syrup
2 medium grapefruits, peeled and sectioned
1 1/2 cups pure maple syrup
Ingredients for Pancakes
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
3 tablespoons vegetable oil
2 tablespoons orange liqueur or orange juice
To make the grapefruit syrup
In a medium saucepan combine grapefruit sections
and maple syrup. Cook over medium heat just
until heated through. Set aside; keep warm.
To make the Pancakes
1. In a large bowl whisk together flour, sugar, bak-
ing powder and salt. In another bowl, whisk
together egg, milk, oil, and if desired, orange
liqueur. Add egg mixture all at once to flour
mixture. Stir just until moistened (batter should
be slightly lumpy).
2. For each pancake, pour about 1/4 cup batter
onto a hot, lightly greased griddle or heavy
skillet. Spread batter if necessary. Cook over
medium heat for 1 to 2 minutes on each side
or until pancakes are golden brown; turn over
when surfaces are bubbly and edges are slight-
ly dry. Keep warm in a 300 degree F oven while
preparing remaining pancakes.
3. Serve pancakes topped with warm Grapefruit
WITH GRAPEFRUIT SYRUP
2 and 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and 1/4 tea-
1/2 cup water
1/4 cup milk
2 tablespoons unsalted butter
1 large egg
1/4 cup (1/2 stick) unsalted butter, softened to room
2 tablespoons ground cinnamon
1/4 cup brown sugar
1 cup powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk or coffee
To Make dough:
1. In a large bowl, mix the flour, sugar, salt and
yeast together until evenly dispersed. Set aside.
In a small microwavable bowl, heat the water,
milk and butter together in the microwave until
the butter is melted (about 30-45 seconds).
2. Stir the butter mixture into the flour mixture.
Add the egg and knead by hand or with a stand
3. mixer for 3-4 minutes or until the dough is
no longer sticky. Place in a lightly greased bowl
and let rest for about 5 minutes.
3. Preheat the oven to 200 degrees F and turn off
after 10 minutes or just before placing rolls in oven.
To Make Filling:
1. After the dough has rested for 5 minutes, roll it
out in a 15x9 inch rectangle.
2. Spread the softened butter on top. Mix togeth-
er the cinnamon and sugar and sprinkle it all
over the dough.
3. Roll up the dough tightly and cut into 9 (large)
even piece. Place in a lightly greased 9-inch or
square pan (or cut into 12 small pieces and place
in a 9x13 pan) and lightly cover with aluminium
foil or plastic wrap.
4. TURN OFF the oven and place the cinnamon
buns in the oven to rise for 20 minutes. Keep
the buns in the oven then REMOVE THE FOIL
OR PLASTIC and turn on the oven to 375 degrees
5. Bake the cinnamon rolls for 15-20 minutes or
until golden. Remove from oven and top with
To make glaze: Mix the powdered sugar, vanilla
and 2 tablespoons milk together until smooth and
lump free. Drizzle over warm rolls.
45 MINUTE CINNAMON ROLLS
A hearty welcome to everyone viewing our Eas-
ter Cooking publication this year, where inside you
will find recipes showcasing different treatments
for familiar ingredients.
Besides the familiar hot cross buns, everyone
can try something new and different from these
pages and give your inner chef an opportunity to
get creative in the kitchen.
So, sit back, relax and plan your lunchtime Eas-
ter menu with us, alright?
Special Publications Unit
What’s Cooking this Easter?
Links Archive April 8th 2017 April 10th 2017 Navigation Previous Page Next Page