Spinach & Red Pepper Dip

Ingredients:

1 cup water
1 cup diced red bell pepper
1/2 cup thawed frozen chopped spinach
1 (8 ounce) package cream cheese
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 pinch freshly ground black pepper
1 tablespoon finely diced red bell pepper

Directions:

Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.

Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.

Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.

Cinnamon Swirl Bread

Ingredients:

1 cup milk

1/3 cup butter, salted

2 1/2 teaspoons active dry yeast

2 eggs

1/3 cup sugar

3-3 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons butter, room temperature

1/3 cups sugar

2 tablespoons cinnamon

1/2 cup raisins and/or walnuts, optional

1 egg and milk

1 tablespoon milk

Directions:

Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm.

Mix in the yeast and let sit for 10 minutes.

Mix the eggs and sugar in a large bowl.

Mix in the milk.

Mix the flour and salt and beat half of that mixture into the milk mixture until combined.

Beat in the remaining flour until combined.

Knead the dough until smooth, adding more flour if it is too sticky.

Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)

Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.

Spread the butter over the dough.

Mix the sugar and cinnamon and sprinkle it over the dough.

Roll the dough up into a log.

Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.

Mix the egg and milk and brush it over the top of the loaf.

Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.

Deli-Style Reuben Sandwich

Ingredients:

2 slices rye bread

1 tablespoon butter, softened

2 ounces thinly sliced corned beef

2 ounces sauerkraut

1 slice mozzarella cheese

Directions:

Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Turkey Bolognese with Fettucine and Mushrooms

Ingredients:

Bolognese Sauce:

1 tablespoon olive oil

1 small onion, small dice

1 fennel bulb, small dice

1 large carrot, small dice

2 stalks celery, small dice

6 cloves garlic, chopped fine

1 tablespoon fennel seeds

3 sprigs fresh thyme

1 pound ground turkey

1 cup dry red wine

2 cups chicken stock

9 medium VERY ripe tomatoes (about 2 3/4 pounds), medium dice

4 ounces button mushrooms, quartered

Pasta

12 ounces fresh fettuccine or tagliatelle noodles

1/2 cup fresh basil, torn into pieces

1 wedge Parmigiano-Reggiano

Directions:

PREPARE BOLOGNESE SAUCE:

Heat a heavy medium pot (5 quart) over medium high heat.

Add the olive oil to the hot pot and sweat the onions for 2 minutes, stirring constantly, or until they soften.

Add the fennel, carrot, celery, garlic, and fennel seeds and saute until the liquid evaporates and the vegetables are golden, about 12 minutes.

Add the turkey. Season generously with salt and pepper and cook until the turkey is golden brown, about 10 minutes, stirring occasionally.

Add the wine and cook until the wine has almost completely reduced.

Add the broth, tomatoes, and mushrooms and bring the sauce to a simmer.

FINISH THE SAUCE:

Reduce heat and cover. Continue simmering very gently, stirring occasionally, for 1 1/2 hours, or until the sauce has reduced slightly and thickened.

Season to taste with salt and pepper.

PREPARE THE FETTUCCINE:

Just before serving, bring a large pot of salted water to a boil and cook the fettuccine in the water for 2 to 3 minutes or until the pasta is al dente.

Lift the pasta from the pasta water to drain, reserving 1 cup of the pasta water.

TOSS PASTA WITH SAUCE:

Transfer the pasta to the sauce.

Toss well with carving fork to combine and season to taste with salt and pepper, adding a little of the reserved pasta water if necessary to thin out the sauce.

TO SERVE:

Swirl the pasta into the center of 4 pasta bowls or onto a pasta serving platter.

Mix some of the basil into the remaining sauce in the pot, then spoon the sauce over the pasta.

Sprinkle the remaining basil over each bowl of pasta then grate the Parmesan over and serve.

Slow Cooker Baked Potatoes

Ingredients:

Medium Russet Potatoes

Foil

Directions:

Wash potatoes and let them dry. Prick a few times with a fork. Microwave for 5 minutes. Wrap in foil. Place inside slow cooker. (Don't add water, but you might want to spray or oil the inside.)

Cook on low for 6 hours, or high for 3-4 or until desired tenderness. Test with sharp knife.

Clotted Cream

Ingredients:

2 cups pasteurized (not ultra-pasteurized) cream

Directions:

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Pepperoni Casserole

Ingredients:

1 (16 ounce) package uncooked rotini pasta

1 package pepperoni

1 (16 ounce) jar pasta sauce

2 (12 ounce) containers cottage cheese

1 (2.25 ounce) can sliced black olives

12 ounces shredded mozzarella cheese

2 (3 ounce) packages sliced pepperoni

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown.

In the prepared casserole dish, mix the cooked pasta, sausage, and pasta sauce. In a bowl, mix the cottage cheese, olives, and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Grilled Tandoori Chicken

Ingredients:

1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed

2 tablespoons vegetable oil

1/2 cup chopped white onion

2 tablespoons chopped garlic

2 tablespoons chopped ginger

 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed

1 tablespoon paprika

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon cayenne

1/2 cup plain yogurt

1 tablespoon fresh lemon juice

Directions:

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Preheat a grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

Gnocchi with Sage-Butter Sauce

Ingredients:

6 medium russet potatoes, scrubbed

1 1/2 cups flour

Kosher salt

1 1/2 tablespoons chopped fresh sage

2 sticks butter, diced

1/4 cup freshly grated Parmigiano Reggiano

Sea salt (optional)

Directions:

Heat the oven to 350. Prick the potatoes with a fork or knife and then bake them until they are soft, about 1 1/2 hours.

While they're still hot, cut all of the potatoes in half lengthwise. Scoop the potatoes out of the skins and into a fine-holed ricer. Pass them through the ricer onto a large clean work surface -- use your counter top, kitchen table or a large cutting board. Using the tip of a large metal spoon, spread the potatoes in a layer about 1/2 inch thick.

Blanket the potatoes with a thin layer of flour, about 1/4 cup. Using a dough scraper, incorporate the flour into the potatoes. Repeat incorporating another 1/4 cup or so of flour into the potatoes. Form the dough into a ball. Sprinkle your work surface generously with flour and place the dough on top. Flatten the dough with your hands and sprinkle with flour. Incorporate this final addition of flour by folding then pressing then folding the dough again. Repeat the process until there is no longer any flour visible (do not knead the dough or you will activate the gluten and the gnocchi will be tough).

Form the dough into a compact log. Dust the outside with flour then allow the dough to rest for about 5 minutes. Lightly dust the work surface with flour. Start rolling the dough into cylinders about ½ inch thick. Using a floured knife or pastry cutter, cut the dough into gnocchi about 1 inch long.

Bring a pot of heavily salted water to a boil. Working in two or three batches, drop the gnocchi into the water and cook, stirring occasionally until they float, 2 to 3 minutes.

Meanwhile make the sauce. Combine the sage and about an ounce of water in a warm skillet over medium-low heat. When the water is almost but not quite evaporated, reduce the heat to low and begin swirling in the butter a tablespoon at a time. Season the sauce with salt. Add the cooked gnocchi to the sauce, add Parmigiano and pepper to taste and swirl to coat the gnocchi with sauce. Serve topped with additional Parmigiano and fresh sea salt if desired.

Slow Cooker Cornish Game Hens

Ingredients:

1 large cooking apple, cored, cut in quarters

1 tablespoon soy sauce

4 Rock Cornish game hens

3 tablespoons orange marmalade

1/2 lemon, juice and rind

1/2 teaspoon salt

1/8 teaspoon pepper

Directions:

Dip apple quarters into soy sauce,and put one into the cavity of each Cornish hen. Stir wine, marmalade, lemon rind and juice, salt and pepper into remaining soy sauce and brush over Cornish hens. Place Cornish hens breast side down in a 5 to 6-quart slow cooker; pour the remaining sauce over all. Cover and cook on low for 7 hours. Baste occasionally after 4 hours of cooking. Arrange Cornish hens on a heated serving platter; serve with rice.

California Sushi Rolls

Ingredients:

2 sheets nori (seaweed) (each about 8 inches square)

1 recipe Sushi Rice Filling

Desired fillings (such as small carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp)

1 recipe Honey Ginger Sauce (below)

Directions:

Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.

Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.

Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.

Makes 12 sushi rolls

Sushi Rice Filling

In a fine-mesh sieve wash 1/2 cup short grain rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, 1 cup cold water, 2 tablespoons rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.

Honey-Ginger Sauce

In a small saucepan combine 1/3 cup honey, 1/4 cup water, 2 tablespoons plum sauce, 2 tablespoons soy sauce, and one 2-inch piece fresh ginger, peeled and thinly sliced. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain into a small bowl; cool. Cover and chill. Makes a scant 3/4 cup.

Creamy Hash Brown Casserole

Ingredients:

2 teaspoons olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 medium zucchini, cut into thin strips

2 tablespoons all-purpose flour

2 cups fat-free milk

3/4 teaspoon salt

1/4 teaspoon pepper

Pinch ground nutmeg

1 (20-ounce) package refrigerated shredded hash browns (we used Simply Potatoes™)

2/3 cup reduced-fat shredded Cheddar cheese

6 multi-grain club crackers, coarsely crushed

2 teaspoons melted butter

Directions:

Preheat oven to 375°F. Spray a 7 x 11-inch casserole dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, over medium heat, stirring occasionally, until very tender, 6 – 8 minutes. Add the zucchini, and garlic and cook, stirring until the zucchini is softened, 3 – 4 minutes. Add the flour, stirring to combine. Add the milk, salt, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Stir in the potatoes until well mixed. Spoon the mixture into the casserole dish. Combine the cheese, crackers, and butter in a small bowl. Sprinkle over top. Bake, uncovered, until the filling is hot and the cheese is melted and bubbly, about 40 minutes.

Bacon-Peanut Truffles

Ingredients:

2 tablespoons dark brown sugar

1/4 teaspoon salt

3/4 cup honey-roasted peanuts

8 thick bacon slices, cooked and divided

1/3 cup creamy peanut butter

Parchment paper

6 ounces bittersweet chocolate, chopped

Directions:

Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 minutes or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours.

Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on parchment paper-lined baking sheet; chill 1 hour.

Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. 

Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.

Weeknight Chili

Ingredients:

1 pound mixed ground beef, browned and drained

1 medium onion, diced

1 red bell pepper diced

2 (28-ounce) cans diced tomatoes

 1 (28-ounce) can whole, peeled tomatoes

Ground cumin

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions:

In a skillet brown ground beef, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, red pepper, and saute briefly. Stir in the diced and whole tomatoes. Add cumin, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Old Fashion Oatmeal Raisin Cookies

Ingredients:

1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening

1 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

2 large eggs, well beaten

1 Tbsp vanilla

3 cups rolled oats (Do not use instant.)

1 1/2 cups raisins

Directions:

Preheat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.

In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.

Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins. Stir in oats.

Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

Makes about 2 dozen cookies.

Thai Lime Green Curry

Ingredients:

Curry Paste

10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)

6 cloves garlic

4 green (spring) onions, sliced

3 Tbsp. fish sauce (available in tall bottles at Asian stores)

4 Tbsp. freshly-squeezed lime juice

3 Tbsp. soy sauce

1 tsp. dark soy sauce

2 tsp. brown sugar

3 Tbsp. coconut milk

1/2 cup fresh basil

1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)

1/2 tsp. shrimp paste (available by the jar at Asian stores)

Curry

2 Tbsp. vegetable oil

2 shallots OR 1/4 cup red onion, finely chopped

2 to 3 Tbsp. sherry OR cooking sherry

1 to 1.5 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces

1 red bell pepper, chopped into bite-size pieces

1 green or yellow bell pepper, chopped into bite-size pieces

1/2 can good-quality coconut milk

1/2 cup fresh basil

Directions:

Make the curry paste: Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Combine these strips plus all remaining paste ingredients in a mini food chopper (or a food processor which can mince finely).

Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry 1 minute.

Add the chicken, plus sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.

Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).

Reduce heat to medium. Add the remaining paste plus 1/2 can coconut milk, stirring well to mix.

Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.

Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with rice.

Goat Cheese Phyllo Purses

Ingredients:

5 oz goat cheese, softened

2 Tbsp chives, chopped

4 slices of pancetta or bacon, cooked to a crisp (prosciutto is good, it’s just not crispy)

black pepper

6 sheets of phyllo dough

6-8 Tbsp of melted butter

Chives or strips of the tops of green onions for tying

Directions:

Preheat the oven to 400. Stir together goat cheese, chives, crumbled bacon, and a few grinds of black pepper in a small bowl. If the goat cheese is too hard, put it in the microwave for 10 seconds.

Unroll the phyllo dough onto a dry surface. Remove 1 sheet of phyllo dough and place it on a dry surface (I put a sheet of wax paper between the dough and countertop). Brush the entire top of the sheet with melted butter. Top with another sheet of phyllo and brush the top of it with melted butter. Repeat with one more sheet of phyllo. Cut the stack into 4 equal rectangles.

Place a golf ball-sized filling onto the center of each piece of dough. Gather the sides into a pouch and form a purse, pinching the gathered dough. Tie a chive or a strip of green onion around the gathered dough. Place the purse onto a lined baking sheet and lightly brush with melted butter. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy. Remove from oven and let cool. Serve warm or room temperature

Yields 8 purses

Cinnamon Rolls with Cream Cheese Icing

Ingredients:

Filling

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted

Dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 tablespoons unsalted butter, melted

Icing

3 tablespoons cream cheese, softened

3 tablespoons buttermilk

1 1/2 cups confectioners’ sugar

Directions:

Make the buns

Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.

Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

Bake until the edges are golden brown, 20 to 25 minutes.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.