Saturday, November 08, 2014

Local author release new cookbook feating Frank's Hot sauce, plus 2 recipes shared

Everything tastes better with Frank’s RedHot Cayenne Pepper Sauce says local Baltimore blogger and cookbook author Rachel Rapport. Her new cookbooksCooking with Frank’s RedHot Cayenne Pepper Sauce,” goes beyond drizzling it on pizza and wings to show the endless possibilities of this bestselling sauce.

With this book, you’ll wow your friends and family with Cinnamon Cayenne Buns, Atomic Wings, Spiced Party Mix, Smoky Hot Bacon Mac & Cheese, Zesty Cobb Salad, Tangy Pineapple Pulled Pork, and so much more! These dishes are perfect for game day parties, end-of-summer BBQs, and even brunch get-togethers.

This is the first and only cookbook exclusively dedicated (not officially sponsored) to hot, hot, hot recipes featuring Frank’s RedHot Cayenne Pepper Sauce.

"I loved exploring the versatility of hot sauce for this book,” explains author Rachel Rappaport, who is also an award-winning recipe developer and the food blogger behind “I already loved it on wings, but mixing it into ice cream and cinnamon rolls was an unexpected delight."

I personally love the versatility of the recipes in the cookbook - from breakfast, lunch, entries, side dishes and more!

Get ready to spice things up in ways you never thought possible. Try one if not both of these featured recipes from this HOT cookbook!

Ultimate Hot Baltimore Crab Dip

In Baltimore, crab is king! No party is complete without bubbling, cheesy crab dip, served with a side of crackers, chips, and sliced bread. This version kicks it up a notch with the addition of Frank’s® RedHot® Original Cayenne Pepper Sauce.

Makes about 18 servings
  • 1 cup blue crab claw meat
  • 1 cup lump blue crab meat
  • 1 cup cream cheese, at room temperature
  • 3⁄4 cup sour cream
  • 1⁄4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
  • 2 1⁄2 tablespoons mayonnaise

  • 1 1⁄2 tablespoons Chesapeake Bay seasoning
  • 1⁄2 tablespoon Worcestershire sauce

  • 1⁄4 teaspoon garlic powder

  • 1⁄4 teaspoon freshly ground black pepper
  • 1 shallot, minced
  • 3⁄4 cup shredded sharp Cheddar cheese

  1. Preheat the oven to 350°F.
  2. In a medium bowl, stir together both crab meats, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, black pepper, and shallot until smooth.
  3. Spread the mixture into an 8 x 8-inch baking dish.
  4. Sprinkle with the cheese in an even layer. Bake uncovered until the cheese is melted and the dip is warmed through, about 15 minutes. 
  5. Serve immediately with crackers, chips, bread, or Soft Pretzel Sticks.
credit:  Cookbook

Cinnamon Cayenne Buns with Frank’s® RedHot® Original
Cayenne Pepper Sauce Cream Cheese Frosting

Finally, the cinnamon bun for which the hot sauce lover has been waiting. I took a traditional cinnamon recipe, spiked it with cayenne pepper, and then made a decadent Frank’s® RedHot® Original Cayenne Pepper Sauce cream cheese frosting. It is as equally at home at breakfast as it is at dessert. Or as a midday snack!

Makes 9 buns

  • 1⁄2 cup butter, cubed

  • 1 1⁄4 cups milk

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1⁄2 cup firmly packed dark brown sugar
  • 1 egg, beaten

  • 1 teaspoon salt

  • 4 cups flour

  • 1⁄2 cup butter, at room temperature

  • 1 1⁄4 cups firmly packed dark brown sugar
  • 2 tablespoons cinnamon

  • 1⁄2 teaspoon ground cayenne pepper

  • 6 tablespoons cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1⁄2 cups confectioners’ sugar  
  • 1 teaspoon Frank’s® RedHot® Original Cayenne Pepper Sauce

1. In a small saucepan over medium heat, melt the butter. Allow to cool 5 minutes. Return to the heat and whisk in the milk. Milk burns easily, so be careful not to overheat it and burn it. Simmer until it reaches 100°F. Pour into a large bowl. Sprinkle with the yeast and sugar. Allow to sit 5 minutes.

2. Using an electric mixer with a dough hook, combine the dissolved yeast and the butter mixture on low. Slowly add the brown sugar, then the egg. Add the salt and 2 cups of flour on low, mixing until well incorporated. Slowly mix in the remaining 2 cups of flour. The mixture should become a slightly sticky but uniform dough at this time.

3. Scrape out the dough onto a floured countertop. Knead the dough until it doesn’t stick to your hands, adding small amounts of flour (up to 1⁄2 cup) as needed. Place in a large greased bowl. Cover with a damp cloth and let rise for about 45 minutes or until it doubles in size.

4. Remove the dough from the bowl and place on a floured counter. Using a floured rolling pin, roll out in a 12 by 24-inch rectangle. The dough should be about 1 inch thick. 

1. In a small bowl, whisk the butter until smooth and fluffy. Using an icing spatula, spread the whipped butter over the dough. In small bowl, whisk together the brown sugar, cinnamon, and cayenne for the filling. Sprinkle evenly over the buttered dough. Roll the dough into a tight log. Cut into 1-inch-thick slices. Place in 2 ungreased 9-inch round cake pans, forming a circle with one roll in the middle. Allow to rise about 1⁄2 hour, until they are about level with the top of the cake pan.

2. Preheat the oven to 350°F.

3. Bake the rolls for 15–20 minutes, until fully cooked. Remove to a wire 
rack and cool 5 minutes in the pan, then invert onto a plate.

4. Whisk together the icing ingredients until smooth. Spread on slightly warm buns. Serve immediately.

credit:  Cookbook
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