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Chez Helene Calas Tout Chaud Recipe

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This recipe for Chez Helene Calas Tout Chaud, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Cook
Added: Monday, April 6, 2009


Make 3 c. cooked white rice and chill well.
Preheat 3 in. of veggie oil in 2 and 1/2 quart saucepan to 350 degrees.

In a large bowl combine:
1 c. unsifted all-purpose flour
1/4 c. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg

Add & stir until dough forms:
3 c. cooked white rice, well chilled
2 c. flour
3 tsp baking powder
1/2 tsp. salt

Cut in (to size of green peas, DO NOT OVERDO):
4 tbsp. margarine

Stir in using a fork (stir in a circle until it forms a dough):
3/4 c. to 1 c. milk

Knead a few times on a very lightly floured counter to make a smooth dough. Don't overdo! Shape the dough into a fat rectangle. Roll out the dough on the floured surface until it is about 1/4 in. thick keeping it in a rectangular shape. It helps to only roll in 2 opposite directions. Spread about 2 tbsp. of melted margarine on top using a pastry brush.

Sprinkle (onto margarine using more or less if you like):
1/4 c. sugar
1 tsp. cinnamon

Roll into a spiral log.
Cut into rolls about 1 to 1 1/2in. thick using crossed pieces of thread method. Bake on ungreased cookie sheet 10 - 12 min. or until lightly browned.

Icing (make thick because you're putting it on hot rolls)
Mix together until smooth:
2 c. powdered sugar
3 tbsp. soft margarine
2 tbsp. milk
1/2 tsp. vanilla




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