Apple Rolls

So here goes:

Syrup:

In a medium sauce pan combine the following:

2 cups sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg
1 3/4 cups water or 1 cup apple cider and 3/4 cups water. (I used apple cider from Costco. Make one cup for the syrup and one for you to enjoy while doing all the prep work.)

Add 2 Tbsp butter.

Bring to a boil stirring to dissolve the sugar. Remove from heat and let cool. ( I think I want to make this again for apple pancakes. mmmm.....)

The pastry:

Sift together:

2 cups flour (King Arthur Flour)

2 tsp baking powder

3/4 tsp salt

Then cut in:

1/2 cup unsalted butter

Mix until mixture resembles coarse meal.

In a separate bowl stir together:

1/2 cup milk

1 large egg

Add egg mixture to flour mixture. Blend just until dough is evenly moistened. It will be dry. That's OK. Dump dough out onto lightly floured sheet of Parchment paper.

If you don't have any, you seriously need to get some. King Arthur Flour has it here. The great thing about it is that you can wash it and reuse it over and over again as long as you are careful and don't tear it. It will become your new must have in the kitchen for baking.

Now take one side of the parchment paper and fold it over, then press dough flat like this:

Unfold the paper, turn it and do it again rotating the dough. This is what creates the layers of the pastry and makes it light and flaky. It's OK if there are chunks of butter visible. Trust me, you want them there. Fold and press the dough a few times to help the dough stick together. Then lightly flour your rolling pin and roll the dough out to a 9x12 inch rectangle.

King Arthur Tip: The standard rolling pin barrel is about 9 inches. A super easy way to measure your dough.


Next get two apples. To keep things festive I used a Golden, and a Cameo. Shred the apples and mix with 1 Tbsp lemon juice.

Evenly spread apple shreds on pastry dough, leaving about 1 inch space on the long end of one side to seal the seam. Carefully roll the dough up and cut with Dental floss, unflavored kind, like you do with cinnamon rolls. Gently place in well greased 9x13 pan. There should be 12 rolls.

Pour the syrup on and around the rolls. Bake in a preheated oven at 375 degrees for 40 minutes, until a tester inserted into the center of one of the rolls comes out clean. Remove from oven and serve warm.

Louisville Hot Brown

Ingredients

• 2 tablespoon(s) butter
• 2 tablespoon(s) all-purpose flour
• 1 1/2 cup(s) milk
• 1 cup(s) (about 4 ounces) shredded mild white Cheddar cheese
• 1/4 cup(s) grated Parmesan cheese
• 1 1/2 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) Tabasco sauce
• 1/2 teaspoon(s) salt
• 3 thick slices bacon
• 6 slice(s) Italian ciabatta or other rustic bread, toasted
• 1/2 pound(s) roast turkey breast, sliced
• 1 large tomato, sliced
• 1/8 teaspoon(s) ground black pepper

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Directions

1. Make the cheese sauce:
   In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
2. Cook the bacon:
   In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
3. Make the sandwiches:
   Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.