Sunday, November 20, 2011
Here is a video (that's actually pretty funny) about how to make these ribs. http://www.thecookingguy.com/cookbook/recipe.php?id=312
• 1 1/2 cups barbeque sauce, plain
• 1/4 cup pancake syrup
• 1/4 cup brown sugar
• 4 tablespoons white vinegar
Remove from oven and carefully lift off tin foil - watch out for steam. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options: Heat BBQ to medium and place ribs meat side down without sauce - but you can baste the back with the sauce. Cook until they start to develop grill marks, and turn over - now baste the top. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do. Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more
Flip back to the top (sauce again) and cook until they get that beautiful rib look. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.
(Sam the Cooking Guy - and Adrianne Campbell)
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.
*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.
1 quart French vanilla ice cream (block form preferred)
2 ½ cups coconut, toasted* and divided
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup carmel sundae syrup, divided
½ cup miniature chocolate chips, divided
Smucker’s® Chocolate Fudge Magic Shell® Topping
Heat oven to 350º. Grease bottom of a 10-inch springform pan. Spread the cookie dough evenly across the bottom of the pan and bake at 350º for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer.
Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled. Layer half of the fudge grahams, half of the broken cookies, 1/3 of the chocolate chips, 1/3 of the coconut (press into the ice cream), and 1/3 of the caramel on top of the ice cream. Take the last half of the ice cream sections and spread evenly. Repeat the broken cookie layer, adding the rest of the coconut. Cover with aluminum foil and place in the freezer for 2-4 hours or until frozen throughout.
Before serving let the pan sit out for 10-20 minutes to soften. Run a knife around the edges of the pan. Release the springform. Store covered leftovers in the freezer.
*Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally.