Refrigerated cinnamon rolls are a delicious place-and-bake staple to sweeten up weekend mornings without a lot of fuss. Semi-Homemade’s Sandra Lee knows how to make an incredibly easy, yet special, Sunday morning breakfast. According to Lee, smart shortcuts in the kitchen allow you to create something delicious and still have time to enjoy it with those you love.
“Pillsbury refrigerated cinnamon rolls are a great example of how you can make loads of delicious goodness with hardly any prep time,” Lee said. “From my personal experience, there’s nothing like pulling a pan of cinnamon rolls from the oven to warm up a home.”
For an easy Sunday morning breakfast, bake a batch of cinnamon rolls, or try one of these new easy breakfast recipes from Sandra Lee.
Refrigerated sweet rolls can be baked, frosted and served, or dressed up with a few simple ingredients, such as orange zest, clove or ginger for a signature flavor. Add your own touch to sweet rolls for a customized creation:
Set out a warm cup of icing and let the family have fun frosting their own rolls.
Keep a stash of walnuts, candy sprinkles or raisins handy for a special garnish.
Create a breakfast-in-bed tray for your sweetheart with flaky cinnamon rolls, orange juice, coffee and the weekend newspapers.
Bring fresh-baked cinnamon rolls with cream cheese icing on a pretty tray to your next brunch event. The whole group will love the indulgent treat, and you can leave the tray as a hostess gift.
Children are naturally nervous and anxious around jittery parents. Help children understand and prepare for any emergency with FEMA’s helpful and informative family guides and kids games – http://www.ready.gov/kids
Cooking at home can be a fun, challenging and rewarding affair. All you need is a good recipe, fresh ingredients, a nice bottle of wine and a little patience. Each month check out our What’s Cooking Bermuda column, courtesy of This Week in Bermuda, for a suggested evening of cooking at home.
Try cooking one or all of this month’s recipes and tell us how it/they turned out for a chance to win an Amore Bermuda Cookbook! Simply log ontowww.thisweek.bmand tell us how the evening turned out by leaving us a comment, and email us your contact details at
Visiting the island? Try out the recipe when you return home but make sure to pick up any key ingredients that might only be available locally at Lindo’s. You are still qualified to win no matter where you cook from!
This month’s recipes come from Livio Ferigo’s Amore Bermuda – The Passion for Italian CookingCook Book, available across the island.
When it comes to bananas, Bermuda residents will agree bigger isn’t always better. Locally grown bananas are much smaller than those imported, but what they lack in size they more than make up for in flavour.
Although there are many varieties of bananas grown on the Island, often in backyards, the most common and popular varieties are the Dwarf Cavendish and the Grande Naine.
Dwarf Cavendish bananas are often sold while slightly green
The Dwarf Cavendish banana is a banana cultivar originally from Vietnam and China. The name ‘Dwarf Cavendish’ is in reference to the height of the pseudostem which is a false stem made of the rolled bases of leaves, which may be 6 to 8 feet tall, not the fruit (which are medium sized). Cavendish bananas are named in honour of William Cavendish, 6th Duke of Devonshire. While on an exploratory mission in Asia, the Duke’s gardener collected a specimen of banana. Upon his return to the Duke’s estate in England, he successfully grew and propagated cultivars in greenhouses, and before long the Cavendish banana was available commercially worldwide.
The mature height of the Dwarf Cavendish makes it stable, wind-resistant, and easier to manage – perfect for Bermuda’s windy winters. The fruits of the Cavendish bananas range from about 6 to 10 inches in length, and are thin skinned. Each plant can bear up to 90 fingers.
Bermuda postal stamp highlighting the artistry of banana leaf dolls crafted by local artisan Veronica Chameau.
Introduced to Bermuda in 1616, bananas have long been a part of traditional Bermudian cuisine and often accompany our national dish of codfish and potatoes. Other favourite dishes include Banana Bread and Banana Fritters (flambé with Black Rum of course!).
Nutritionally, bananas are very low in Saturated Fat, Cholesterol and Sodium. They are a good source of Dietary Fibre, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
Bermuda bananas are not just for eating – for years local artisans have used dry banana leaves to make Bermuda Banana Leaf Dolls. Some people like to use fresh green banana leaves to wrap meat as it’s cooking to make it more tender, and some caterers and restaurants use the leaves for displaying food. Banana peels, like the fruit itself, are rich in potassium – an important nutrient for both you and your garden. Many gardeners cut up the peels and use them as plant food around roses, staghorn ferns and other established potassium loving plants. Additionally, with their high content of potassium and phosphorous, whole bananas and peels are welcome additions to the compost pile.
With so much sweet flavour and variety of uses, Bermuda bananas definitely get our vote as the top banana!
This is a very popular dish at Bone Fish Restaurant in the Royal Naval Dockyard.
Ingredients:
1 egg
½ cup all-purpose flour
2/3 cup beer
1½ tsp baking powder
¼ cup all-purpose flour
2 cups coconut flakes
24 jumbo shrimps
3 cups canola oil, for frying
Serves 6
Directions: 1. In a medium bowl, combine the egg, ½ cup of flour, beer, and baking powder. In 2 separate bowls, place the ¼ cup flour and coconut flakes. 2. Hold the shrimp by the tail, dredge in flour, and shake off any excess flour. Then dip into the egg/beer batter, allowing any excess to drip off. Roll the shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. 3. Meanwhile, heat the oil to 350°F in a deep fryer. Remove the chilled shrimp from refrigerator and fry in batches. Cook the shrimp, turning over once, for 2 to 3 minutes or until golden brown. Using tongs, remove the shrimp from the oil and place on paper towels to drain the hot oil. Serve warm, accompanied by your favorite dipping sauce. (more…)
(Family Features) – Summer grilling season is saved! Barbecuers longing for the golden brown juiciness of a perfectly prepared bratwurst can now be happy campers. Why? Bratwurst Boot Camp is here to show grillmeisters the easy way to grilling a brat to its full-flavored, delicious perfection.
Backyard barbecuers recognize brats’ unexpectedly flavorful taste compared to hot dogs and other less-flavorful options. When it comes to grilling, however, they need a few pointers before they graduate from Brat Boot Camp.
So, how do you grill a perfect brat? The perfect brat is cooked low and slow. That means low to moderate heat, for approximately 20 to 25 minutes, turning about every five minutes with long-handled barbecue tongs.
Once you’ve mastered the brat-grilling technique, you’re on to trying these tasty wursts in a variety of ways, from sandwiches to casseroles to dinnertime entrees.
“Unlike a hot dog, you don’t have to dress-up a brat because the great taste is all on the inside,” said Mike Zeller, Corporate Developmental Chef at Johnsonville Sausage. “I get asked a lot, ‘What are the best condiments to put on a brat?’ I always say, ‘the best thing to put on a brat, is your teeth.'”
What city is the unofficial brat capital of the United States?
How do you know when you’ve mastered the art of grilling brats?
What’s another word for bratwurst?
Answers:
A brat is a mildly seasoned, coarse-ground pork sausage.
Brats made their way to Midwestern America by German and Austrian immigrants hundreds of years ago. The tradition spread, particularly in Wisconsin by a local Austrian butcher named Ralph F. Stayer. His 100-year-old recipe was a hit and became the foundation for the number one bratwurst in America, Johnsonville Brats, started in Johnsonville, Wis.
Sheboygan, Wis., is the unofficial brat capital.
You’ve followed these six steps:
Avoid high flames that cause injury to sausage (and your neighbors!)
Use a clean grill to help reduce flare up (and impresses your friends and family)
Knowing it’s OK to pre-cook, especially if this consists of a beer and onion bath
Cooking your brats slowly, on a low heat for 20 to 25 minutes
You’ve turned the brats once every five minutes or so (but only using tongs … NEVER a fork!)
Realize when your brats are done cooking, because that golden-brown perfection is hard to taste if your brats are charred to a crisp. Remember, burning is not grilling!
Whether you call it a bratwurst, a brat, a wurst or a sausage, it all means the same thing: great taste!
