|EggHatter's Chocolate-Nut Dream Roll (3/2006)
EggHatter's Chocolate-Nut Dream Roll
1 -- 1# loaf frozen bread dough, thawed
1 cup nuts, chopped (your choice, we have used
almonds, cashews, macadamias)
1 cup semi-sweet chocolate chips
1/2 cup brown sugar
1/4 cup softened butter
Mix together 2 cups powdered sugar with 1 to 2 tablespoons milk and 1 tablespoon Hershey chocolate
In a food processor, with a standard utility blade, chop almonds and chocolate chips
until finely ground. Using hand mixer, add in sugar and butter until chocolate mixture is a paste. Set aside. Roll thawed
dough into an approx. 12" x 15" rectangle. Spread chocolate mixture on dough. Roll dough with mixture inside like a jelly
roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).
Egg setup is with platesetter (feet down) at about 375 dome temp. Place bundt pan on platesetter and cook
until top is golden brown (usually about 20 to 25 minutes). Invert bundt pan onto cutting surface and then drizzle glaze on
roll. Slice and enjoy.
1 loaf frozen bread dough, thawed
3/4 cup mixed dried berries
4 tablespoons flour
2 tablespoons dry oatmeal
10 tablespoons sugar
1 teaspoon cinnamon
4 tablespoons butter
Lightly grease a 9 x 13 baking dish, set aside. On a lightly floured surface, roll or press dough into a 9 x 13-inch
rectangle. Place dough in prepared dish, pressing dough to corners. Evenly top with berries, set aside.
In a small bowl, make streusel topping. Mix flour with oatmeal, sugar and cinnamon. Cut in butter until mixture
is crumbly. Spread over berries and dough. Let rise until puffy (about 1 hour at room temperature or cover Focaccia
and place in refrigerator to rise overnight).
Preheat Egg to 375. Platesetter with feet up, with grid on feet. Place 9 x 13 pan on grid. Bake for
20 - 30 minutes or until is no longer doughy in center. Remove from Egg and cool before slicing.
1 pound raw shrimp (cleaned, shelled & deveined)
1/4 cup finely chopped parsley or cilantro
1/2 cup Panko Crumbs
Freshly ground Black Pepper
Wasabi Mayonnaise (recipe follows)
In a food processor, process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a
bowl. Add the processed shrimp & parsley/cilantro, panko crumbs, salt & pepper to taste (I usually use about
2 tablespoons of DP Shakin' the Tree rub instead of S&P). Form the mixture into patties (we have found that a 1.5
inch square cookie cutter works real well for this. Put the cookie cutter on freezer or waxed paper and fill with the shrimp
mixture, then gently pull off the cookie cutter). After the burgers are formed, put them in the refrigerator for at
least one hour to help firm them up.
Egg Setup & Cooking:
Stabilize Egg at 350 with a raised grid. Place the burgers on a perforated pan such as a pizza pan with holes or
disposable fine mesh screen. Place pan on raised grid and grill until cooked through, turning once, about 3 to 4 minutes
per side. Remove the burgers to a "bun" that has been spread with the Wasabi Mayo(Hawaiian rolls are what we have used
most often as their sweetness contrasts nicely with Wasabi Mayo. These can be split to serve as open face or as a "normal"
burger). Add more Wasabi Mayo on top of the shrimp burgers. Leave as whole or cut in half or quarters depending
on how many you are trying to serve. We typically do 3 pounds of shrimp at a time which should yield about 24 burgers
1 cup Mayonnaise
1/4 cup prepared Wasabi (available in the Asian section of the supermarket)
1 tsp. freshly grated Ginger
2 Tbls. Soy Sauce
1 tsp. sugar
Mix all the ingredients together. Cover and refrigerate until ready to use.