Pork steaks – depends on the number of people
Sour cream – 1 can (you’ll use about a third of it)
Cheddar Cheese (sliced)
1. Preheat the oven to 200 C
2. Cover the steaks in salt and pepper
3. Add sour cream
4. Add 2 slices of cheddar to each steak
5. Cook in the oven until the meat looks ready (took us about 20 minutes, but keep an eye on it, you don’t want to burn your dinner, right?)
- For the dough
- 250ml (8 fl oz) warm milk (45 C)
- 2 eggs, room temperature
- 75g (3 oz) butter, melted
- 600g (1 1/3 lb) bread flour
- 1 teaspoon salt
- 100g (4 oz) caster sugar
- 2 1/2 teaspoons quick yeast
- For the filling
- 225g (8 oz) dark brown soft sugar
- 2 1/2 tablespoons ground cinnamon
- 75g (3 oz) butter, softened
- For the icing
- 100g (4 oz) cream cheese, softened
- 50g (2 oz) butter, softened
- 200g (7 oz) icing sugar
- 1/2 teaspoon vanilla essence
- 1/8 teaspoon salt
- Dissolve the yeast in the warm milk in a large bowl.
- Mix in the sugar, butter, salt and eggs.
- Add flour and mix well.
- Knead the dough into a large ball, using your hands dusted lightly with flour.
- Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
- Roll dough into a 40x50cm (18×20 in) rectangle.
- Spread dough with 75g butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 slices.
- Place buns in a lightly greased 23x33cm (9×13 in) baking tin.
- Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6
- Bake buns in preheated oven until golden brown, about 15 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.
25 large marshmallows
1/4 cup milk
(or just use Fluff instead of these two)
3 1/2 cups fresh blueberries
1/2 cup blueberries, for topping
1 (9 inch) pastry shells, baked
1. In a heavy saucepan, combine marshmallows and milk (Or use Fluff).
2. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth.
3. Cool for 8-10 minutes, stirring several times.
4. Stir in 3 1/2 cups of blueberries. fold topping into blueberry mixture.
5. Pour into crust. Refrigerate for at least 2 hours (Or not).
6. Garnish with remaining blueberries and reserved topping.
Add some vanilla ice cream.
This is a modified recipe. Here’s the original: http://www.food.com/recipe/blueberry-fluff-pie-194834?oc=linkback%3C/a>
Nora requested a coconut mojito, so it had to happen.
Malibu – 2 cups
sugar – almost a cup
mint – a lot
lime juice – 4 limes
Live it for a bit and let it ‘brew’ to get minty taste.