FOUR LEAF CLOVER COOKIES RECIPES

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FIND THE 4-LEAF CLOVER ROLLS RECIPE - CHRISTMAS.FOOD.COM



Find the 4-Leaf Clover Rolls Recipe - Christmas.Food.com image

These taste just like the clover leaf rolls that my mother used to make. I found this in a British recipe book called 500 Fabulous Cakes and Bakes. I like the idea of making a few of the rolls 4-leaf clovers. Who will be the one or two that get lucky. :)

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups milk
2 tablespoons superfine sugar (caster sugar)
4 tablespoons butter, softened
2 teaspoons dry active yeast
1 egg
2 teaspoons salt
4 cups flour, plus a bit extra if needed
2 tablespoons butter, melted for brushing
shortening, for lining bowl and pans

Steps:

  • Warm the milk until lukewarm.
  • In a large bowl pour in the lukewarm milk, stir in sugar, the 4 tablespoons of softened butter and the yeast. Let stand for 15 minutes.
  • Add eggs and salt to the mixture.
  • Stir in 4 cups of flour a little at a time adding more if needed to get a rough dough texture.
  • Knead dough until smooth (about 5-10 minutes).
  • Place the dough into a clean bowl coated with shortening; cover with tea towel and let sit in a warm place until doubled in size (about 1 1/2 hours).
  • Coat 2 muffin pans with shortening.
  • Punch down raised dough and roll into balls, sized to fit 3 into each cup in the pan. Make a few to fit four balls in the pan for the 4-leaf clovers.
  • Cover the pans with a tea towel and let rise in a warm place for 1 1/2 hours.
  • Preheat the oven to 400F; brush the rolls with the melted butter and bake about 20 minutes until lightly browned.
  • Let cool slightly before serving.

Nutrition Facts : Calories 238.3, FatContent 7.7, SaturatedFatContent 4.5, CholesterolContent 37.2, SodiumContent 450.4, CarbohydrateContent 35.6, FiberContent 1.3, SugarContent 2.2, ProteinContent 6.1

4-LEAF CLOVER SPINACH PIE RECIPE - TABLESPOON.COM



4-Leaf Clover Spinach Pie Recipe - Tablespoon.com image

A delicious and extra "lucky" new way to serve spinach pie!

Provided by Gimme Some Oven

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup diced white onion
1 cup chopped fresh spinach
3 large eggs
1 cup shredded cheese (I used Monterrey Jack)
1/4 cup Parmesan cheese
Pinch of salt
Pinch of black pepper

Steps:

  • Preheat oven to 350°F.
  • Prepare two 6-cup aluminum muffin tins by squeezing together the outside corner of the four corner tins until they form a teardrop shape. (See photo as an example.)
  • Roll out one of the pie crusts, and use a knife to cut it into fourths. Press one of the pie crust pieces into one of the teardrop muffin tins, and then trim the edges so that an 1/8-inch of the crust borders the top of the tin. Press the edges down and score with a fork if desired.
  • Repeat with remaining tins and the remaining pie crust until 8 pie crusts are prepared.
  • Bake crusts in the oven for 5 minutes. Then remove.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Remove from heat and transfer mixture to a large mixing bowl.
  • Add the fresh spinach, eggs, cheese, salt, and pepper, and stir until combined. Spoon the mixture into the pre-baked pie crusts until they are filled.
  • Bake in preheated oven until eggs have set and the top is slightly browned, about 20-25 minutes. Remove and let cool for 10 minutes before serving. Serve with the corners placed together, forming a four-leaf clover shape.

Nutrition Facts : ServingSize 1 Serving

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