Autumn's profile page
Recipes
Vanilla flavored Sugar
By Autumn
Vanilla Sugar is the perfect topping for that great dessert you just made!
- 1 whole vanilla bean
- box or jar of confectioners sugar
- or fine granulated sugar
DECADENT BARS
By Autumn
Coconut and chocolate together in "barmony"!!!
- BASE LEVEL
- 1/2 Cup softened Un-Salted Butter
- 1/2 Cup packed down Brown Sugar
- 1 tsp Vanilla Extract
- 1.5 Cups all purpose Flour (unbleached)
- TOP LEVEL
- 1 Cup packed Brown Sugar
- 1/4 Cup all purpoe Flour (unbleached)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 large Eggs
- 1 x 3.5oz can Sweetened Coconut
- 1 Cup semisweet Chocolate Chips
Cabbage Rolls
By Autumn
Gather together brown sugar crushed tomatoes couple cabbages rice hrbs and spices salt pepper onions butter egg chi...
- Ingredients
- 2 tbsp (30 mL) butter
- 2 large white onions, sliced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 tbsp (45 mL) packed brown sugar
- 2 cans (each 28 oz/796 mL) crushed tomatoes
- Filling:
- A couple large cabbages looser the better
- 2 tbsp (30 mL) butter
- 2 small onions, chopped
- Herbs and Spices you have on hand + that you enjoy
- 1/2 cup (125 mL) parboiled rice
- 1-1/4 cups (300 mL) chicken stock
- 3/4 lb (340 g) lean ground pork
- 3/4 lb (340 g) lean ground beef
- 1 egg, lightly beaten
- 3/4 tsp (4 mL) salt
- 3/4 tsp (4 mL) pepper
- Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
- Working from core end, carefully pull 12 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Save enough leaves from remaining cabbage to cover rolls in pan. Have approx 24 leaves to fill available. (Not including the extra leaves set aside to place on top of rolls to avoid burns)
- In a med-large shallow pot, melt butter over medium-high heat; saute onions, a pinch of herbs salt and pepper for about 10 minutes or until onions are golden.
- Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened.
- Set aside.
- Filling: In a pan, melt butter over medium heat; cook onions, add majority of your herbs and spices here, stirring occasionally, for about 10 minutes or until softened.
- Add (un-cooked) rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
- Transfer to large bowl; let cool for 5 minutes. Stir in pork and beef raw)(, herbs+spices egg, salt and pepper.
- Spread 1 cup (250 mL) of the tomato mixture into base of a 24-cup (6 L) roasting pan.
- Spoon in approx. 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent burning.
- Cover and bake in 350 degrees F (180 degrees C) oven for about 2 hours or until tender.
- Refrigerator: Bake rolls and let cool. Cover and refrigerate for up to 24 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for about 1 hour.
- Freezer: Bake rolls and let cool. In a freezer safe container add rolls and freeze. Thaw in refrigerator for 48 hours. Reheat, covered, in 350 degrees F (180 degrees C) oven for 1 hour.