Living, Eating and Gratitude: March 2010

When Baking Nana shared her recipe for Texas Egg Rolls http://allrecipes.com/PersonalRecipe/62300152/Texas-Egg-Rolls/Detail.aspx I got excited. My kind of recipe, few ingredients, fast to prepare. After visiting three stores requesting wonton wrappers with no success, I determined if I was EVER going to get me a Texas Egg Roll, I would have to make my own wonton wrappers. So, using the Wonton Wrappers recipe http://allrecipes.com/Recipe/Wonton-Wrappers/Detail.aspx I set out to do just that! I read all the reviews, and have been making my own tortillas for four months, whole wheat, flour and corn. I mixed up the wonton dough

and let it "rest" under a damp towel, while I prepared the peppers, cheese and a crab mixture for Hannah.

Jack cheese cut in strips

Then I rolled the wrappers out in a little bit of corn meal

To this size

Then placed the peppers and cheese on it

And rolled it up.

Rollin, rollin, rollin. . .

Here they are just before the oven. I lightly sprayed them with oil.

And here they are after they were baked.

Texas Egg Roll Cheesy Crab Egg Roll
Holy Guacamole these were good !!

I hope this means Spring is here.

I am including a recipe. I made these today. The inspiration came from a recipe in Light & Tasty, Dec/Jan 2008, but I have changed it, using all whole wheat flour.

Gingerbread Cinnamon Rolls

Yields 12 large rolls

1 cup warm water (divided)
1 pkg. active dry yeast
1/2 tsp. sugar
1/2 c. molasses
1 egg
2 Tbls. Sunflower Oil (may use canola)
2 Tbls. toasted wheat germ
1 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
3/4 tsp. Kosher salt
3 3/4 c. whole wheat flour

Filling:
2 Tbls. butter, softened
1/2 c. packed brown sugar
1 T. cinnamon (or to taste, you may prefer less)

Icing:
5 oz. softened cream cheese
2 Tbl. softened butter
1/2 tsp. vanilla
Confectioners Sugar

Proof yeast in 1/2 c. warm water with sugar. It will get happy :).
Mix together remaining water, molasses, egg and oil. Add spices and wheat germ. Sprinkle with 1 c. flour and stir in yeast mixture. Add remaining flour 1/2 c. at a time, until it forms a ball. Knead 5-10 minutes, until smooth. Place in greased bowl, turn to cover top with oil, allow to rise until double (about an hour). Punch down dough, and dump on floured counter top down. Sprinkle with flour and smooth over, allow to rest 10 mins. Gently stretch dough into 12 x 12 square. Spread with softened butter, sprinkle with cinnamon sugar mixture. (May also add raisins and/or nuts at this point, to taste). Roll up jelly-roll style, pinch seam to seal. Cut into 12 pieces, place in prepared pan. (I used a jelly roll pan, lined with parchment paper. Could use greased 9 x 13 baking dish.) Cover and let rise until nearly doubled (30-40 mins.) Bake at 375 degrees 20-25 minutes, or until golden brown.
Icing: Stir together butter, cream cheese and vanilla, add confectioners sugar to desired consistency.
Frost with icing or brush with butter and dust with confectioners sugar, as you wish. Would also be good brushed with honey butter while still warm.