Honey Cloverleaf Rolls

1 c whole milk 3 T unsalted butter 4 T honey 1 1/2 c whole wheat flour 1 1/2 c bread flour 1 1/4 oz package rapid rise yeast 1/2 t salt 1 large egg beaten with 1 T water 1/2 t each poppy seeds, sesame seeds, caraway seeds, mixed, optional 1) In a small pan over low heat, warm milk, butter, and honey until butter has melted and an instant-read thermometer reads 110. In a large bowl, whisk together whole-wheat flour, 1 c bread flour, yeast, and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flours as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes. 2) Mist a 12 c muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes. 3) Preheat oven to 425. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from and serve. All You magazine December 2011 Kitchen tips Bake ahead. You can make the rolls the day before. Store in an airtight container at room temperature. Wrap in foil and reheat in a 350 oven for 15 minutes before serving Stick to one see You can use one type of seed instead of mixing them Swap flours. The whole-wheat flour gives the roles a nutty flavor, a hearty texture and added fiber and other nutrients, but you can substitute all purpose flour if that suits your family's tastes. Use the same amount. butter it up. Soften a stick of unsalted butter, mix it with a few teaspoons of honey, spread in 2 ramekins, cover and chill. Serve with the rolls for an extra treat.

Beef roast w Red wine gravy

5 lb boneless sirloin roast tied 4 large cloves garlic, thinly sliced 2 T chopped fresh thyme 2 t dry mustard 2 t onion powder 1 t salt 1 t pepper 1 T plus 1 t olive oil 1 large onion, peeled, cut into 8 wedges 4 large sprigs thyme Gravy 3 T olive oil 3 T all purpose flour 1 1/2 c low sodium beef broth salt and pepper 1) Make roast, using a small sharp knife make slits all over beef roast and insert a piece of garlic deeply into each slit so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight. 2) Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325 and roast until a meat thermometer inserted in thickest part of roast registers 125 for medium rare, about 1 hours, or 135 for medium about 1 hour 15 minutes. Check once or twice during roasting time, if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130 for medium rare or 140 for medium 3) Make gravy; remove rack from roasting pan. Add 3 T oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking until brown, 2 to 3 minutes. Pour in broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine mesh sleeve into a serving dish and season with salt and pepper. 4) Remove strings from roast, slice meat and serve with gravy. All you magazine December 2011

Butternut Squash apple soup

2 butternut squash, halved lengthwise seeds removed (about 3 1/2 lb total) slat and pepper 2 T unsalted butter 1 large onion chopped 2 granny smith apples 3 cloves garlic, chopped 2 t pumpkin pie spice 6 c low sodium chicken broth 6 T reduced fat sour cream 1) Preheat oven to 375, line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins. 2) In a large pot, melt butter over medium heat,. Add onion, sprinkle with salt and cook, stirring until soft, about 8 minutes. D not allow onions to brown. Peel, core, and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes. 3) Working in bathes, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm. 4) Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately. All you magazine December 2011

Salmon and Dill spread

1 14.75 oz can red salmon, drained, skin and bones removed 8 oz reduced fat cream cheese at room temperature 1 1/2 T lemon juice 1 t finely grated lemon zest 2 oz smoked salmon, chopped (about 1/2 cup) 2 T chopped fresh dill salt and pepper 3 heads endive 1) In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down side of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper. 2) Transfer mixture to a bowl, cover and chill for at least 2 hours or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping T spread onto wide end of each leaf. Serve right away or cover and chill for up to 6 hours. Garnish with dill sprigs if desired. Optional Instead of spooning onto the endive, serve it in a bowl with assorted crudites and crackers. Add another layer Toss a tablespoon or two of beet horseradish into the food processor when you add the canned salmon. It lends the spread a brighter pink hue and adds depth to the flavor. Try it in the morning This spread is also delicious when slathered on bagels. If you're having guest for brunch make it the night before, transfer to a bowl, cover and chill. Serve in the morning with toasted bagels, sliced red onion, sliced tomatoes and capers. All you magazine December 2011

Cheddar herb twists

2 c finely shredded sharp cheddar 1 t dried or 1 T finely chopped fresh thyme 1 t dried or 1 T finely chopped fresh sage 1/2 t dried or 1 1/2 t finely chopped fresh oregano 1/4 t cayenne salt 1 17.3 oz box frozen puff pastry 2 sheets thawed 1) Line 2 large baking sheets with parchment. In a bowl, combine cheese, herbs and cayenne. Season with salt. 2) On a lightly floured surface, roll out a sheet of pastry to 16 by 9 1/2 inch rectangle. with the short side facing you, spread half of cheese mixture over bottom half of pastry sheet. Fold top half of pastry toward you over bottom half, enclosing cheese mixture (into 8 by 9 1/2 inch rectangle) Press pastry down to help dough layers adhere and force out air pockets. Roll pastry into a 8 by 16 inch rectangle. Transfer to baking sheet; chill for 20 minutes. Repeat with remaining pastry sheet and cheese mixture. Refrigerate for 20 minutes. Preheat oven to 425. 3) Remove 1 pastry sheet from refrigerator and place on a lightly floured cutting board. Place a fresh sheet of parchment on the baking sheet. With a sharp knife, trim uneven edges from pastry, then cut pastry into 32 1/2 by 8 inch strips. Holding 1 end in each hand twist each strip 3 or 4 times and place 1 inch apart on lined baking sheet, pressing ends down. (You'll fit 10 to 12 twists on each sheet) 4) Bake twists for 12 to 14 minutes, until golden brown. Transfer twists to wire racks to cool. Repeat with remaining pastry. Serve at room temperature. All you magazine December 2011

Chocolate Mint Sandwich Cookies

Cookies 1 C all purpose flour 6 T unsweetened cocoa 1/2 t baking soda 1/2 t salt 10 T (1 1/4 sticks) unsalted butter at room temperature 1 C sugar 1 large egg 1 T Vanilla extract Filling: 10 t (1 1/4 STICKS) unsalted butter at room temperature 1/2 C confectioners' sugar Pinch of salt 1 1/2 C marshmallow fluff 1/4 t peppermint extract Red and green food coloring 1) Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined. 2) Divided dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day or freeze for up to 1 month. 3) Preheat oven to 350. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4 inch thick rounds (36 slices per log) Place on baking sheets 2 inches apart. Bake until cookies are dry on top about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough. 4) Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling. All you magazine December 16, 2011

Gingerbread Cookies

3 c all purpose flour 1 t baking soda 2 T ground ginger 1 t cinnamon 1/4 t ground cloves 1/4 t allspice 1/4 t salt 8 T (1 stick) unsalted butter at room temperature 1/4 c vegetable shortening at room temperature 1/2 c packed light brown sugar 2/3 c molasses 1 large egg 1) Wish together flour, baking soda, spices, and salt in a large bowl using an electric mixer on medium high speed cream butter and shortening. Add sugar and beat until fluffy about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form to 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight. 2) Preheat oven to 350. Line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3 inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough. #) Bake cookies for 10 to 12 minutes switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.