RECIPES USING GROUND CARDAMOM RECIPES

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until spreadable.
• To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Butter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
• Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
• Meanwhile, make glaze: Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl. Remove rolls from pans and drizzle with half of this thin glaze. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls. Serve warm.
• Note: Nutritional analysis is per roll.

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients except flour in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until dough forms a ball.
• Divide dough into 24 equal pieces. Place 1 piece dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of each muffin cup.
• Combine all filling ingredients in bowl; beat at medium speed until smooth and creamy. Evenly spoon filling into muffin cups. Bake 22-25 minutes or until filling is puffed and edges of crust just begin to brown. Cool 1 minute; loosen each tart by running knife around inside rim. Cool completely. Remove from pan.
• Combine all topping ingredients except walnuts in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Remove from heat; stir in walnuts. Spoon about 1 teaspoon mixture over each tart.