Tuesday, August 2, 2016

Recipes by Steve Furness: Cinnamon Rolls; Pompadour Pudding

Steve Furness' Cinnamon Rolls

1 package hot roll mix
1/2 cup raisins
Soft butter
Brown sugar
3 tablespoons sugar

Add three tablespoons of sugar to yeast. Mix thoroughly and follow directions on hot roll mix package. Put in warm place to rise until double in size. Roll out on floured surface to about 14 inches by 10 inches. Spread with soft butter, brown sugar and cinnamon to taste, and 1/2 cup raisins and roll up. Slice in 15 one-inch pieces and place in a greased pan about 14 x 10 inches. Let rise again until double in size and bake in preheated 375 degrees F. oven 12 to 15 minutes or until brown.

Icing for rolls:

1 cup powdered sugar
1 tablespoon butter
1 teaspoon vanilla

Add hot water (or milk) until consistency to spread. Ice while hot.

Steve Furness' Pompadour Pudding

3 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1 quart milk
1 teaspoon vanilla

In bowl, put egg yolks, sugar and cornstarch. Stir until smooth, add to hot milk and cook until thickened. Remove from heat. Add vanilla and spread frosting (see below) on top and bake. Bake at 350 degrees F. for 30 minutes or until top cracks.

Frosting for pudding:

2 squares unsweetened chocolate (about 1 ounce in a square)
3/4 cup sugar
4 tablespoons milk
3 egg whites

Combine chocolate, sugar and milk in saucepan over low heat. When chocolate is melted, add to beaten egg whites.

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