"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chez Helene Calas Tout Chaud, by Lisa Cook, is from What's Cookin' In Amherst?,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.