Rossana's gravy recipe

3-4 Tablespoons unsalted butter
1 carrot, chopped fine 
1-2 ribs celery, chopped fine 
1 onion, chopped fine 
5-6 mushrooms, sliced 
1/4 cup flour
2 cups low sodium chicken broth
2 cups low sodium beef broth 
1 bay leaf
1 teaspoon fresh thyme or 1/2 t dried thyme 
5-6 whole black peppercorns 

Melt the butter in large sauce pan, add the veggies and cook until softened and well browned. make sure are well browned that the flavor without the turkey drippings. Stir in the flour and cook, stirring constantly, until well browned 4-5 min . 
Gradually whisk in the broths and bring to a boil. add the bay leaf, thyme and peppercorns and simmer, stirring occasionally until thickened 25-30 min .
Pour the gravy through a fine -mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible, discard the solids, season with salt and pepper!!!


The gravy can be made ahead, can be refrigerated in an airtight container for up to 4 days or frozen for to 2 months.

candy corn cookies

I can't use her recipe without permission, and I'm too lazy for that.  So instead, here is the link to the Pinterest page. candy corn cookie

Crash potatoes

Recipe

Crash Hot Potatoes

Prep Time:

 30 Minutes

 

Cook Time:

 25 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
•  Kosher Salt To Taste
•  Black Pepper To Taste
•  Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Warm Crack Dip

Warm Crack Dip
serves 10-12

• 8oz cream cheese, softened
• 1 (1oz) package Ranch dressing mix
• 1 (3oz) bag bacon bits (Oscar Meyer)
• 2 cup shredded cheddar cheese
• 16 oz sour cream

Preheat oven to 400.

In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.

Bake dip 25 to 30 minutes or until hot and bubbly.

http://www.plainchicken.com/2014/01/warm-crack-dip-football-friday.html

applesauce sandwiches

applesauce
8 slices of bread
softened butter
cinnamon/sugar

spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Yield: 4 servings.

Read more: applesauce sandwiches from Taste of Home

3 Ingredient Peanut Butter Cookies

(Adapted from allrecipes.com)

Ingredients:

* 1 cup peanut butter * 1 cup white sugar * 1 egg

Directions:

Combine peanut butter, sugar, and egg well in a mixing bowl. Drop tablespoon sized balls of dough on a cookie sheet. Smash down with a fork until more flat than round. Bake at 350 degrees for about 10-12 minutes. Be careful not to burn. They should be slightly brown on the bottom and soft. Makes about 14 cookies.

Baked Potato Pizza

Ingredients

1

can (11 oz) Pillsbury™ refrigerated thin pizza crust

6

slices (1 oz each) provolone cheese

2

cups cubed unpeeled baked potato (about 1 large)

2

tablespoons olive oil

2

tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)

8

strips crisply cooked bacon, chopped

1

cup shredded mild Cheddar cheese (4 oz)

1/4

cup sliced green onions (4 medium), if desired

Sour cream, if desired

• 1Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
• 2Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
• 3Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.

Tabbouleh

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Cheese-garlic biscuits

Heat oven to 400 degrees

2 cups of Bisquick baking mix

2/3 cups milk

1/2 cup shredded cheddar cheese

1/4 cup margarine or butter, melted

1/4 teaspoon garlic powder

Mix baking mix, milk, and cheese until soft dough forms; beat vigorously for 30 seconds.  Drop dough by spoonfuls onto ungreased cookie sheet.  Bake 8-10 minutes or until brown. Mix garlic and butter; brush over warm biscuits before removing from cookie sheet.

Buffalo Chicken Dip Recipe

Ingredients:

Two 8 ounce packages cream cheese, room temperature
16 oz. precooked chicken pieces (such as Tyson brand Chicken Breast Strips)1 cup buffalo wing sauce1 cup ranch dressing1 ½ cups shredded cheddar cheeseTortilla chips

Directions:1. Preheat the oven to 350 degrees.2. Spread the cream cheese on the bottom of a 9×13” pan or similar sized casserole dish.3. Mix the chicken, wing sauce, ranch dressing and 1 cup of the cheese in a bowl. Spread the mixture on the top of the cream cheese. Top with the remaining ½ cup cheese.4. Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbling. Serve warm with tortilla chips or celery sticks.

Simple Chili Bean Dip

photo and recipe from Love Grows Wild

8 ounces cream cheese, softened

15 ounce can Hormel chili

2 cups shredded cheddar cheese

Instructions:

1. evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish. Spread chili over the cream cheese. Top with shredded cheddar cheese.
2. Microwave on high for 4 minutes. Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted. Serve with tortilla chips.

Skinny Black Bean and Corn Quesadilla

prep time: 20 minutes
cook time: 15 minutes
Yield: 4 servings
Serving  size: 1 Quesadilla

Ingredients:
15 ounce can black beans, rinsed and drained
1 cup frozen yellow corn
1/2 cup reduced-fat Mexican cheese, shredded
1/2 cup fresh cilantro, chopped and divided
1 cup tomato salsa, divided
4-9" La Tortilla Factory Smart & Delicious Low Carb, High Fiver Tortillas
1 ripe avocado, diced
2 teaspoons extra virgin olive oil

*Optional toppings
jalapenos
lime wedges
tomatoes, diced

Instructions:

1. Combine beans, corn, cheese, 1/4 cup cilantro, and 1/4 cup salsa in bowl
2. Place tortillas on a large baking sheet or platter
3. Spread filling on half of each tortilla (a little more than 1/3 cup on each).
4. Fold tortillas in half, pressing to flatten
5. Add oil to large frying pan and brown tortillas on medium-low heat until cheese is melted, flipping once, about 3-4 minutes on each side.
6. Or grill on T-fal OptiGrill o the sandwich setting
7. Repeat until all tortillas are golden brown and cheese is melted
8. Slice in halves and top with remaining fresh salsa, cilantro, avocado, and any other toppings of your choice.

I

Oreo truffles

1 package Oreo cookies

8 ounces of cream cheese at room temperature

melted chocolate

crush Oreos an mix with the cream cheese until completely combined.  Chill for one hour.  roll into small balls and dip in chocolate.  Enjoy!   

Sara's granola dough

1  cup dry oatmeal

2/3 cup toasted coconut flakes

½ cup peanut butter

½ cup ground flaxseed or wheat germ

½ cup chocolate chips

1/3 cup honey

1 tsp vanilla extract

Stir all ingredient together until thoroughly combined. Let chill in refrigerator for half an hour.

Roll into balls. Store in an airtight container in the refrigerator for up to a week.

Pavlova with Lemon Curd Pudding and Berries-Elysianna Ashcraft

 Low Carb Lemon Chiffon

Ingredients
3 eggs, separated
3 oz Splenda, Stevia, etc
juice of 1 lemon
grated rind of ¹/₂ lemon
Beat the egg yolks and Splenda together until creamy, then gradually add the lemon juice and rind. Heat gently in a thick-based pan or the top of a double boiler, stirring all the time, until the mixture thickens - do not overheat or it will curdle.
Allow to cool. Whisk the egg whites stiffly and fold into the lemon cream mixture. Pile into individual glasses and chill before serving. Eat the same day.
Instead of adding egg whites, I added heavy whipped cream, whipped with 1/3 c powdered sugar. It helped a lot with the bitter aftertaste of the Stevia.

MERINGUE NESTS:

 1 teaspoon vanilla extract OR 1 vanilla bean (seeds only)
juice of half a lemon
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/4 cups sugar
6 ounces egg white, about 5-6 large eggs

I did 1 cup sugar and 1/4 cup Stevia, to cut down a little on the carbs. :)

Divide the egg whites from the yolks. Save the yolks for a later use, such as Citrus Curd or another favorite recipe that requires egg yolks. Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
Prepare by preheating your oven to 250 degrees F and lining a large baking sheet with parchment paper. Set aside. Whisk the cornstarch and sugar together in a small bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, turn the speed on to low. Mix for 1 minute, then gradually increase the speed to medium-low.
Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
Tip: Form a dip in the center of each pavlova with the back of the spoon before baking to act as a dish to hold the lemon curd and berries.
After pavlova has cooled, top with lemon curd and fresh berries. Best served immediately. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.

Sweetened Ricotta with Berries

Ricotta:
8 cups milk (any kind)
1 cup heavy whipping cream
1/2 cup lemon juice

Dessert:
1 cup fresh black berries
1 cup fresh raspberries
1 teaspoon sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions:

1. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Stir in lemon juice. Remove from the heat and let stand for 15 minutes (milk and whey will separate).
2. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. Discard liquid. Wrap ricotta with edges of cheesecloth. Refrigerate for at least 1 hour. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
3. In a small bowl, combine berries and sugar; set aside. Place ricotta in a food processor. Add honey and salt; cover and process until blended. While processing, gradually add cream in a steady stream; process until creamy. Serve with berries.

Yield: 7 servings.

Basbousa Semolina Cake

Basbousa Semolina Cake with Lime Syrup and Lime Curd

Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt. Cut in rounds, this version is topped with lime curd, whipped cream, and berries.
Recipe created by Susan Feniger

Recipe created by Susan Fenige

Servings: Serves 8

Ingredients

• 1 cup sugar
• 1/2 cup lime juice (3 limes)
• 8 Tbsp. (1 stick) butter , melted
• 2 eggs

• 1 cup and 2 Tbsp. sugar
• 6 Tbsp. lime juice (2 to 3 limes)

• 1 1/4 cups buttermilk
• 12 Tbsp. (1 1/2 sticks) butter , melted
• 1 Tbsp. lime zest
• 1 1/2 tsp. vanilla extract
• 2 cups semolina semolina flour
• 3/4 cup sugar
• 1 Tbsp. baking powder
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• Whipped cream , for garnish
• Fresh Fresh berries , for garnish

Directions

Note: The lime curd and lime syrup can both be made ahead and refrigerated.

To make lime curd: Fill a medium pot with 1 1/2 inches water; bring to a simmer. In a medium, heatproof bowl, whisk together sugar, lime juice, butter, and eggs for 1 minute. Arrange bowl over simmering water and stir mixture constantly until thick, 8 to 10 minutes; let cool 20 minutes; cover and refrigerate.

To make lime syrup: Combine 2 cups water, sugar, and lime juice in a small saucepan and bring to a boil. Reduce heat to medium-low and cook gently until reduced to approximately 2 cups syrup, about 20 minutes; set aside.

To make cake: Preheat oven to 350°. Spray a 9" square cake pan with cooking spray; set aside. Whisk together buttermilk, butter, lime zest, and vanilla in a large bowl. In a second large bowl, stir together semolina flour, sugar, baking powder, baking soda, and salt. Add buttermilk mixture to flour mixture and stir until combined. Transfer to prepared pan and smooth the batter. Bake until golden brown, 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. While cake is hot, pour lime syrup evenly over surface.

Serve cake warm or at room temperature, topped with spoonfuls of lime curd, berries, and whipped cream.

Lemon Meringue Dip with 7-UP Dippers

Lemon Meringue Dip

Cook time: 5 Min  Prep time: 10 Min  Serves: 12-18 servings

Ingredients

14 oz can sweetened condensed milk (not evaporated)

3 large eggs, separated

1/2 c fresh lemon juice

3 Tbsp corn syrup, light

a pinch cream of tartar

Directions

1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.

2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.

3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers

- UP Pie Crust Dippers

Cook time: 5 Min  Prep time: 10 Min  Serves: amount depends on size of cutters

Ingredients

1 1/2 c all purpose flour-exact measure

1/2 Tbsp salt

1/2 c crisco- regular or butter flavor-exact measure

5 Tbsp ice cold 7-up or other soda pop

Directions

1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.

2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.

3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.

4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!

Mine took longer than 5 minutes to bake, but I think I didn't roll them thin enough.

Onion Dip

2 cups diced sweet onion
2 cups mayonnaise
2 cups grated Parmesan cheese

mix all ingredients together and bake at 350° for 45 minutes or until edges are golden.  Serve with corn chips or hot, buttery crackers.

Marshmallow Dressing

Ingredients

2 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 egg whites
dash of salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind
2-4 tablespoons orange concentrate (to taste) (straight from the can before water is added to make juice)

Directions

In heavy pan, combine sugar, corn syrup, hot water.  Heat slowly, stirring until sugar dissolves.  Then boil without stirring to firm ball or thread stage. (248° F.)  Beat egg whites with salt.  When stiff gradually beat in the hot syrup, beating until thick and fluffy. Add vanilla and fold in mayonnaise, orange rind and orange concentrate.

Makes 3-1/2 cups.  (I store it in a quart jar)

Serve with fruit

J'Deanne Rackham (originally called Nut Tree Marshmallow Dressing - but adapted with a couple of slight changes) now a holiday tradition in the Larry Rackham household!

Vegetable Sushi

Ingredients
1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger

Directions

Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.

Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.

To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.

To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Serve with Sushi Dipping Sauce

Sushi Dipping Sauce

1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (Green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Directions

combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

Churros

Ingredients:

1 cup water
2-1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

1. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Serve with Chocolate Sauce

Chocolate Syrup

Ingredients

1-1/2 cups water

1-1/2 cups white sugar

1 cup cocoa powder

1 dash salt

1 teaspoon vanilla extract

Directions

1.      Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Blueberry Lemon Sweet Rolls

Blueberry Lemon Sweet Rolls photo by Tasty Kitchen

Ingredients:

• 
  
• FOR THE DOUGH:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups All-purpose Flour
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 
  
• FOR THE FILLING:
• 1 stick Butter
• ¾ cups Sugar
• 2 whole Lemons, Zested
• 2 cups (Heaping) Fresh Blueberries
• FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 2 whole Lemons, Zested
• 3 cups Powdered Sugar
• 2 cups Whole Milk, Or As Needed
• 1 dash Salt
• 3 Tablespoons Melted Butter

Preparation

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9×13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.