QUICK AND EASY CINNAMON ROLLS

Ingredients: 

2 and ¾ cups all-purpose flour

3 Tablespoons granulated sugar

1 teaspoon salt

1 package instant yeast

½ cup water

¼ cup milk

2 Tablespoons unsalted butter

1 large egg

Filling:

¼ cup (1/2 stick) unsalted butter, softened to room temperature

2 Tablespoons ground cinnamon

¼ cup brown sugar

Glaze:

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 Tablespoons milk or coffee

Instructions: 

In a large bowl, mix the flour, the 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). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand 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.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

 After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. 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 aluminum foil or plastic wrap. 

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze. 

To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

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Coconut Pineapple Bread Recipe

INGREDIENTS:

1 1/2 cups sweetened shredded coconut

1/2 cup unsalted butter, at room temperature

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

3 large eggs

1 cup sour cream or plain Greek yogurt

2 cups fresh pineapple chunks

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.

4 .Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.

5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes.

6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

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Pizza Stuffed Crescent Rolls

Ingredients:

1 (8-ounce) can cresents rolls

½ cup pepperoni

4 mozzarella cheese sticks, cut in half

2 tablespoons unsalted butter, melted

Italian seasoning,

garlic powder

marinara sauce heated for dipping

Instructions:

Preheat oven to 375 degrees.

Unroll crescent rolls onto a baking sheet lined with a silicon baking mat. Separate into triangles.

Place pepperoni on the widest side of the triangle.

Place a ½ of a mozzarella stick on top.

Roll the wide end to the smaller tip of the crescent making sure to tuck in the corners so the cheese doesn't ooze out.

Brush melted butter onto crescent rolls.

Sprinkle with Italian seasoning and garlic powder if desired.

Bake for 10-14 minutes or until golden brown.

Serve warm with marinara sauce for dipping.

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Mary Berry's orange and honey roast chicken

Ingredients

1.5 kg fresh whole chicken

25g butter

25g plain flour

Marinade

600ml orange juice from a carton

3 cloves garlic, crushed

3 tbsp soy sauce

4 tbsp runny honey

1 large tbsp fresh thyme leaves, chopped

Method

Measure the marinade ingredients into a jug and stir until combined.

Take two large poly bags and put one inside the other. Put the chicken inside the bags and pour over the marinade. Securely tightly and leave to marinate in the fridge overnight.

Preheat the oven to 200°C/400°F/Gas 6.

Remove the chicken from the marinade and sit in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over). During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken. Return to the oven and continue to roast until the chicken is tender. If it starts getting too brown, cover with a piece of foil.

Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).

Remove the chicken from the roasting tin and set aside to rest. Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.

Strain the sauce and serve with the carved chicken.

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