3 1/2 to 3 3/4 cups all-purpose flour
1 (1/4 oz) package active dry yeast
1/2 cup whole milk
1/2 cup sour cream
6 tablespoons unsalted butter, cubed
1/3 cup sugar
2 teaspoons kosher salt
1 large egg, lightly beaten
1 cup cherry preserves
1 teaspoon lemon zest
1 1/2 cup powdered sugar
1/2 cup heavy whipping cream
In a stand mixer bowl, combine flour and yeast.
In a medium saucepan, combine milk, sour cream, butter, sugar and salt. Cook on medium heat until mixture reaches about 120 degrees, stir occasionally.
Add butter mixture to flour mixture while the mixer is on low speed. Then add the egg. Mix until it turns into dough. You might have to add flour depending on how sticky it is.
Switch to a dough hook on stand mixer and beat dough for about 5-10 minutes. The dough shouldn’t be sticky.
Let dough rise for 1 hour 30 minutes in a warm place.
Once dough is ready roll it out in a 14×10 rectangle. Spread cherries, lemon over dough and fold over and seal edge. Cut into 10 rolls.
Preheat oven to 350 degrees and and bake for 30 minutes in a 12″ cast iron skillet.
Mix cream and powdered sugar to make a topping for the rolls after they are done.
Credit: Cast Iron Desserts 2016 Magazine (page 60)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27