|Stir the Pot: The History of Cajun Cuisine|
|by Ryan A. Brasseaux|
From debunking myths about Cajun cooking to exploring the fascinating place of that food holds in Acadia, "Stir the Pot" presents the complex hist...
1 - 10 of 752 for nut roll
Combine sifted flour, ... The following morning, roll 1/4" thick and ... Makes about two dozen rolls. Combine ingredients to use for filling the rolls.
Preheat oven to ... and chill overnight. Roll into 8 x ... of sugar fold nuts in gradually let ... Bake at 325 for 30 to 35 minutes until nicely brown.
Heat milk, butter, ... of dough per nut roll. This recipe ... then brush with mixture of egg yolks (4) and water (1 tbsp.). Bake at 350°F for 20 minutes.
Scald the milk; ... add to ground nuts. If you ... little more milk. Roll your dough on ... hot, spread each roll with butter. Yields: 15 rolls. Excellent!
Mix in a ... 1/2 hour. Then roll like pie dough ... thick. Spread with nut filling. Start at ... Grease top of bread when removed from oven. Cool on rack.
Mix 1/2 of ... dough into 8 rolls. Roll out and fill with nuts or poppy seed. ... degrees for 30 minutes. Boil milk and butter. Pour over Filling mixture.
Mix flour, Crisco, ... 3/4 pound each). Roll on floured cloth ... Place in greased nut roll pans and ... nut/sugar mixture. This makes it easier to spread.
Heat milk and ... until dissolved and nuts mix well. Mix ... (Take 1 ball, roll out and fill ... 30 to 40 minutes until golden brown. Makes 8 nut rolls.
To the flour ... to dissolve. Add nuts last. Add more ... or not spreadable. Roll out dough and ... at 350 degrees for 25 minutes. Makes 12 large rolls.
Combine in large mixing bowl hot roll mix. Add to ... take 1/2 of nut mixture and spread ... Bake at 350 degrees for 20 minutes. Pour on glaze when cooled.
top of page