- February 5, 2009 at 1:23 pm #270344
20 unbaked Three-Seed Dinner Rolls
1/2 cup confectioners’ sugar
1 tablespoon half-and-half
1/4 teaspoon ground cinnamon
Apple mash, at room temperature (from Spiced Apple Tart ) – recipe follows
1. Let the prepared rolls stand at room temperature for 45 minutes to 1 hour. Meanwhile, position a rack in the center of the oven and preheat to 350º.
2. Bake the rolls until golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven and let cool on a rack for 5 to 10 minutes; invert onto a plate, then invert again onto a cutting board or platter.
3. Using a fork, stir together the confectioners’ sugar, half-and-half, cinnamon and salt. Drizzle the glaze over the rolls and serve warm or at room temperature with the apple mash.
Spiced Apple Tart
3 pounds Cortland apples (about 6)
2 1/4 pounds Granny Smith apples (about 5)
2 tablespoons fresh lemon juice
1/2 cup apple cider
5 tablespoons packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
One 9-inch frozen pie shell
1 large egg, beaten with 1 tablespoon water
1 1/2 tablespoons unsalted butter, cut into small pieces and chilled
Ice cream, for serving
1. Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature.
2. Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350º. Let the pie shell sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside the rest for serving with the Cinnamon Sweet Rolls). Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary.
3. Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream.
- February 9, 2009 at 5:35 am #414359
i think i am make these and surprise the hubbie with them on valentine’s day..
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