Brendon O'Brien Chef | Caterer

Brendon O'Brien Chef

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25.01.2022 Oysters with Guinness Cream Ingredients * 2 dozen fresh oysters * Lemon cheeks and finely chopped chives, to serve... Guinness Cream * 6 egg yolks * 100ml Guinness * a pinch of salt * a dash of Worcestershire sauce Method In a large metal bowl over a double boiler whisk the egg yolks, Worcestershire sauce and Guinness for about 5-10 minutes until the mixture thick, creamy and doubled in volume. Don’t allow the bowl to get over 55C or you may curdle the eggs (Feeling the bottom of the bowl is a good way to test the temperature. If the bowl is too hot to touch them remove from the heat for a while, but continue to whisk.) Season with a little salt. Arrange the oysters on a plate and scatter a small amount of chopped chives and squeeze of lemon into each oyster. Serve with a bowl of the warm Guinness Cream. To eat, top a cold oyster with a little of the warm cream and eat immediately. See more

25.01.2022 Grans Butter Cake Old Fashioned Butter Cake with Butter Cream Frosting Ingredients 3 cup all purpose flour... 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 cup butter 2 cup sugar 4 eggs 1 cup buttermilk or cream 2 tsp vanilla extract Butter cream frosting, see below Method Preheat oven to 350 degrees F. Grease and flour 9x13 baking pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from ovenlet cool. Butter Cream Frosting 1 cup butter, soft 1/2 cup milk or cream 2 tsp vanilla extract 5 cups powdered sugar Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency. Variation: Use cup butter and cup shortening in place of 1 cup of butter

25.01.2022 Wishing all my friends & followers a safe and happy holiday period

24.01.2022 Toblerone Mousse INGREDIENTS 4 egg whites 600 ml cream ... 2 x 100 g Toblerone chocolate bars 1 Chokito chocolate bar. (optional) METHOD Beat egg whites until they are hard peaks. Whip the cream and separate 60/40 into seperate bowls. Gently fold egg whites into the larger amount of cream, until all mixed through. Melt the Toblerone bars, and fold into the combined egg whites, make sure all the chocolate is mixed through. Pour the combined chocolate, cream and egg whites into your serving bowl. Layer the remaining cream and top with a couple of strawberries/raspberries As an option to the berries Place Chokito in a food processor/blender and Chop into small to mediuum pieces and sprinkle over for decoration. Refrigerate until set. *I ate the chokito

23.01.2022 Scallops In Apple Amazu Prep 30 mins / Soaking 30 mins / Cooking 5 mins 12 scallops, roe removed... 1 tbsp olive oil Garlic mayonnaise, micro herbs, panko (Japanese breadcrumbs) to serve Apple Amazu 5 Granny Smith apples Salt 1 cup apple juice 1 cup sushi vinegar Jalapeno Sauce 60g jalapeno chillies 1 tsp chopped ginger 1 tsp chopped garlic 100ml rice vinegar 100ml mirin 100ml pomace olive oil or vegetable oil 1 1/2 tbsp chopped spring onion 1 tbsp coriander leaves First make the apple amazu. Peel, core and quarter apples. Finely slice, lengthways, and place in a bowl of salted water. Set aside for 30 mins, until apples have softened slightly. Drain and rinse off salt under running water. Drain again. Combine apple juice and sushi vinegar in a large bowl. Add apple and toss to combine. Refrigerate until ready to serve. To make the Jalapeno Sauce, place jalapeno, ginger, garlic, vinegar and mirin in a food processor or small spice blender. Blend until smooth and paste-like. Add oil, onion and coriander and pulse until finely chopped and well combined. Season to taste and set aside. Lightly oil and season scallops. Preheat a chargrill, barbecue or large frypan on high. Cook scallops for 1-2 mins each side, until seared. To serve, place scallops on plates and drizzle with jalapeno sauce. Top with 1tbsp pickled apple (squeezing excess liquid out first), a little garlic mayonnaise, micro herbs and a sprinkle of panko.

22.01.2022 Christmas Vegies Rosemary & Garlic Potatos with Baby Carrots * Ingredients * 4 garlic cloves, skin on... * 2kg desiree potatoes, peeled, cut into 2cm pieces * 1/2 cup (about 1 bunch) fresh rosemary leaves * 125ml (1/2 cup) olive oil * 4 bunches baby (Dutch) carrots, trimmed, peeled * Method Preheat oven to 200C. Use the back of a knife to bruise the garlic. Place the garlic, potato, rosemary and 80ml (1/3 cup) of oil in a large bowl. Season with salt and pepper. Toss to combine. Divide the mixture between 2 baking trays. Bake on top and middle shelves of oven, shaking occasionally and swapping trays halfway though cooking, for 40 minutes or until golden. Meanwhile, place carrots in a baking dish. Drizzle over the remaining oil. Season with salt and pepper. Toss to coat. Bake on bottom shelf of oven for 35 minutes or until tender. Serve. See more

20.01.2022 Cherry Ripe Slice INGREDIENTS 250g packet plain or choc sweet biscuits, crushed 125g butter, melted and cooled ... tin sweetened condensed milk 3 Cherry Ripe chocolate bars, chopped ICING 250g dark cooking chocolate, melted Dessicated coconut, to sprinkle 1 Cherry Ripe, cut into squares METHOD Line a 20cm square baking pan with baking paper. In a large bowl mix crushed biscuits, melted butter, condensed milk, and cherry ripe pieces. Press into tin and chill. ICING Break dark chocolate into pieces, place in a glass bowl or jug and melt in the microwave on level 4 power in 1 minute bursts. Mine took 4 minutes to melt. Spread over slice. Sprinkle with coconut and decorate with cherry ripe pieces.

15.01.2022 Scallops In Apple Amazu Prep 30 mins / Soaking 30 mins / Cooking 5 mins 12 scallops, roe removed... 1 tbsp olive oil Garlic mayonnaise, micro herbs, panko (Japanese breadcrumbs) to serve Apple Amazu 5 Granny Smith apples Salt 1 cup apple juice 1 cup sushi vinegar Jalapeno Sauce 60g jalapeno chillies 1 tsp chopped ginger 1 tsp chopped garlic 100ml rice vinegar 100ml mirin 100ml pomace olive oil or vegetable oil 1 1/2 tbsp chopped spring onion 1 tbsp coriander leaves First make the apple amazu. Peel, core and quarter apples. Finely slice, lengthways, and place in a bowl of salted water. Set aside for 30 mins, until apples have softened slightly. Drain and rinse off salt under running water. Drain again. Combine apple juice and sushi vinegar in a large bowl. Add apple and toss to combine. Refrigerate until ready to serve. To make the Jalapeno Sauce, place jalapeno, ginger, garlic, vinegar and mirin in a food processor or small spice blender. Blend until smooth and paste-like. Add oil, onion and coriander and pulse until finely chopped and well combined. Season to taste and set aside. Lightly oil and season scallops. Preheat a chargrill, barbecue or large frypan on high. Cook scallops for 1-2 mins each side, until seared. To serve, place scallops on plates and drizzle with jalapeno sauce. Top with 1tbsp pickled apple (squeezing excess liquid out first), a little garlic mayonnaise, micro herbs and a sprinkle of panko.

14.01.2022 Slow Cooked Beef Casserole INGREDIENTS Dash Olive Oil 500 g Rump Steak (Trimmed)... 1 Large Potato (Diced) 1 Large Carrot (Chopped) Teaspoon Oregano 1 Teaspoon Basil A Good Pinch of Cayenne Pepper 1 Clove Garlic (Crushed) Salt & Pepper To Taste 1x 420gm Tin Of Tomato Soup 250 mL Beef Stock (see my recipe) 1 Tablespoon Cornflour Combined With 100 mL Cold Water METHOD Place all ingredients into slow cooker, except cornflour / water mix. Cover and cook on high for 3 hours, turning a couple of times. Pour in cornflour and water, stir through. Cover and cook another hour.

13.01.2022 Barbecued Kangaroo and Macadamia Salad with Honey Mustard Dressing Ingredients 2 rosemary sprigs, leaves picked 2 Dried Lemon Myrtle Leaves... 3 garlic cloves 1 tablespoon macadamia oil 2 tablespoons Australian Bush Spices Red Meat Blend or chopped fresh thyme 600g kangaroo loin fillets 2 cups each baby spinach & rocket leaves 1/2 red onion, thinly sliced 1 red capsicum, thinly sliced 1/2 cup (75g) roasted macadamia halves Honey Mustard Dressing 2 teaspoons honey mustard 2 tablespoons white wine vinegar 1/3 cup (80ml) macadamia oil Method Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight. Heat chargrill pan or barbecue over high heat. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes. For the dressing, whisk the mustard, vinegar and oil in a bowl until combined. Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.

13.01.2022 Fruit Mince Pies Ingredients 225g plain flour... 50g ground almonds 140g butter, cut into small pieces grated zest of 1 orange 50g golden caster sugar 1 egg yolk For the filling and decoration 200g Jewelled mincemeat (see below recipe) 1 egg white, lightly whisked golden caster and icing sugar, for dusting Method Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs.Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers. Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars. Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving. Jewelled Mincemeat Ingredients 75g soft dark brown sugar 60ml any port you have in the cupboard - I have also used sherry with great success. 300g fresh cranberries 1 tsp ground cinnamon 1 tsp ground ginger tsp ground cloves - I didn't have ground cloves so I popped a 4 whole cloves in and then fished them out at the end 75g currants 75g raisins 30g dried cranberries 1 Clementine, zest and juice only (1/2 an orange & 1/2 a mandarine in a pinch) 25ml brandy A few drops almond extract tsp vanilla extract 2 tbsp honey In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries and stir. Add the spices, dried fruit and the fresh cranberries and the zest and juice of the Clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Remove from the heat and allow to cool a little. Then stir in the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.

12.01.2022 Even Yummier Than A Vanilla Slice Vanilla Slice Cake Ingredients: 4 eggs (whites separated from yolks), room temp... 1 tsp vanilla extract 3/4 cup sugar 125gm melted butter 3/4 cup plain flour 2 cups luke warm milk icing sugar for dusting Method Preheat oven to 160 C. Grease and Line 8 inch x 8 inch baking dish with Gladbake. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with icing sugar. See more

10.01.2022 Oysters with Guinness Cream Ingredients * 2 dozen fresh oysters * Lemon cheeks and finely chopped chives, to serve... Guinness Cream * 6 egg yolks * 100ml Guinness * a pinch of salt * a dash of Worcestershire sauce Method In a large metal bowl over a double boiler whisk the egg yolks, Worcestershire sauce and Guinness for about 5-10 minutes until the mixture thick, creamy and doubled in volume. Don’t allow the bowl to get over 55C or you may curdle the eggs (Feeling the bottom of the bowl is a good way to test the temperature. If the bowl is too hot to touch them remove from the heat for a while, but continue to whisk.) Season with a little salt. Arrange the oysters on a plate and scatter a small amount of chopped chives and squeeze of lemon into each oyster. Serve with a bowl of the warm Guinness Cream. To eat, top a cold oyster with a little of the warm cream and eat immediately. See more

08.01.2022 Perfect Easy Fluffy Hot Cakes Ingredients 4 Cups Sifted Flour 4 Tbl Spoons Baking Powder 4 Cups Luke Warm Milk... 3 Egg Yolks 3/4 Cup Melted Butter 4 Egg Whites Method 1. In a bowl, add the flour and baking powder together, stirring to combine. 2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine. 3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form. 3. Gently combine the bowl of flour with the butter and milk mixture, stirring until combined. Gently fold in the egg whites. 5. Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on low heat. Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean. Repeat with remaining batter. 6. Serve with maple syrup. 7. Enjoy!

08.01.2022 Bacon & Vegetable Fritatta Ingredients 6 eggs 1 large zucchini grated...... 1 carrot grated 1/2 onion finely diced 1/2 cup grated cheese 300g thinly sliced bacon Pinch of nutmeg Salt and pepper to taste Method Preheat oven to 180 Beat the eggs in a large bowl with nutmeg, salt and pepper Add all ingredients and pour mixture into a greased and lined tin Bake for 25mins or until set

08.01.2022 Wishing Everyone A Safe & Happy Christmas X

06.01.2022 Steamed Fresh Water Marron With Herb Butter & Aioli Ingredients 8 x 250 gm live marron 120 grams softened unsalted butter... sea salt ground black pepper 1 teaspoon fresh lemon juice 2 tablespoons extra virgin Olive Oil Method Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water Place a sharp knife between the eyes and cut into the head which will kill the marron Place the marrons in a steamer & steam for approximately 8 minutes. In the meantime lightly chop the chervil and parsley leaves and chives,add them to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish Serve with a Leafy Salad Recommended Wine : Pinot Noir..Chardonnay.. Rose

06.01.2022 Steamed Fresh Water Marron With Herb Butter & Aioli Ingredients 8 x 250 gm live marron 120 grams softened unsalted butter... sea salt ground black pepper 1 teaspoon fresh lemon juice 2 tablespoons extra virgin Olive Oil Method Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water Place a sharp knife between the eyes and cut into the head which will kill the marron Place the marrons in a steamer & steam for approximately 8 minutes. In the meantime lightly chop the chervil and parsley leaves and chives,add them to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish Serve with a Leafy Salad Recommended Wine : Pinot Noir..Chardonnay.. Rose

05.01.2022 Slow Cooked Ribs in Root Beer BBQ Sauce Root Beer BBQ Sauce Ingredients 1 cup root beer... 1 cup tomato sauce 1/4 cup orange juice 3 tbsp worcestershire sauce 2 tbsp molasses 1/2 tsp ginger 1 tsp crushed garlic 1 tsp onion finely chopped 1/2 tsp sweet paprika 1/4 tsp red pepper flakes (a bit more if you like it spicy) Method Whisk all the sauce ingredients together in a medium sauce pan. Bring to a boil over medium heat, then simmer, stirring occasionally, for about 10 minutes. This will reduce the sauce to about 2 cups. Set aside. This sauce can be made ahead and kept in the refrigerator. Slow Cooked Ribs Ingredients Root Beer BBQ sauce 1-2 kg Pork or Lamb Ribs ( I use lamb as Im not a pork fan) salt, pepper Method Remove fatty membrane from the underside of the ribs. Rub the meat with salt and pepper. Pour 1/2 of the sauce into the bottom of the slow cooker (aka the crock pot). Add ribs and coat with remaining sauce. Cook on low setting for 6-7 hours.

05.01.2022 Havent Posted A Healthy Recipe In A While .. This one can be used for breakfast or dessert Chocolate Chia Seed Pudding Ingredients... cup Brazil nuts 2 cups water cup chia seeds cup unsweetened cacao powder teaspoon ground cinnamon teaspoon sea salt 1 tablespoon maple syrup Method Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk. Add Brazil nut milk and other ingredients into a bowl and whisk until combined. Refrigerate for 15 mins (or overnight if having for brekkie) Top with fresh mixed berries Serve and Enjoy

05.01.2022 Toblerone Mousse INGREDIENTS 4 egg whites 600 ml cream ... 2 x 100 g Toblerone chocolate bars 1 Chokito chocolate bar. (optional) METHOD Beat egg whites until they are hard peaks. Whip the cream and separate 60/40 into seperate bowls. Gently fold egg whites into the larger amount of cream, until all mixed through. Melt the Toblerone bars, and fold into the combined egg whites, make sure all the chocolate is mixed through. Pour the combined chocolate, cream and egg whites into your serving bowl. Layer the remaining cream and top with a couple of strawberries/raspberries As an option to the berries Place Chokito in a food processor/blender and Chop into small to mediuum pieces and sprinkle over for decoration. Refrigerate until set. *I ate the chokito

05.01.2022 Violet Crumble Cheesecake INGREDIENTS BASE. 250 g Arnott's Nice biscuits... 1/3 cup butter melted FILLING. 500 g cream cheese 1/2 cup caster sugar 2x50 g Nestle Violet Crumbles Crushed 1/2 cup thickened cream METHOD. Mix biscuits and butter in a blender, and then press into a 20 cm springform pan and refrigerate until firm. Beat cream cheese with an electric mixer for 2 minutes or until smooth. Add sugar and cream and mix until smooth Crush Violet Crumbles & Fold half into mixture and refrigerate until set. When set top with other half of crushed Violet Crumble Serve with cream.

04.01.2022 Getting close to Xmas .. Spiced Nuts 500 Grams Unsalted Unroasted Nuts ( My Favourite Blend is Cashews Macadamias Almonds Pecans) 1 Cup Honey 1 Teaspoon Ground Nutmeg... 2 teaspoons Ground Cumin 1 Cup Sugar 1 Teaspoon Ground Cinnamon 1 Teaspoon salt Method Preheat Oven To 180 C Line A Baking Tray With Glad Bake & Give It A Light Spray With Real Ease or Any Canola Spray & Set Aside Over Low Heat In A Large Heavy Based Skillet Stir The Honey With The Spices Until Well Combined. Add The Nuts ,Gently Tossing To Coat Them Evenly. Tip Nuts Onto The Reserved Baking Tray, Spread Out To Form A Single Layer And Place On The Middle Shelf Of Oven Bake For 20 Minutes In The Meantime Combine The Sugar & Salt In A Large Bowl And Set Aside. Remove Nuts From The Oven And Allow To Cool Slightly(About 2 To 3 Minutes) Then Toss Through The Salted Sugar & Coat Evenly. Spread Nuts Out On Another Sheet Of Glab Bake To Cool Completely Transfer To Your Ramekins & Serve See more

04.01.2022 A Little Something More For My Vego Followers DOUBLE CHOCOLATE ZUCCHINI BREAD INGREDIENTS 2 large eggs... cup honey cup vegetable oil cup brown sugar cup baking cocoa 2 cups shredded, unpeeled zucchini, gently pressed 1 teaspoon vanilla 1 teaspoon salt teaspoon baking soda teaspoon baking powder 1 cups plain flour 1 cup chocolate chips METHOD Preheat your oven to 175 C Lightly grease an 8-inch-by-4-inch loaf pan. In a large mixing bowl, beat the eggs, honey, oil, brown sugar, cocoa, zucchini and vanilla until smooth. In a small bowl, combine the salt, baking soda, baking powder and flour. Add the dry ingredients to the wet, and mix until well-combined. Stir in the chocolate chips. Pour the batter into loaf tin Bake for 65 to 75 minutes, until a toothpick or cake tester inserted into the center comes out clean. Note that there might be a light smear of chocolate from the melted chocolate chips. Remove the bread from the oven and allow it to cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. Cool the bread completely before slicing. If you like, serve garnished with a drizzle of melted chocolate and more chocolate chips. Store well-wrapped and at room temperature. See more

03.01.2022 Soft Cinnamon Rolls Ingredients YEAST: * 1 cup milk , warmed to the touch 45c... * 1/4 cup melted butter * 5 tablespoons sugar * 2-1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast) ROLLS: * 1 large egg , lightly whisked * 3 1/2 cups plain flour * 1/4 teaspoon salt * Cooking oil spray (real ease) FILLING: * 1/2 cup loosely packed brown sugar * 2 tablespoons ground cinnamon * 2 tablespoons butter , melted ICING: * 110 grams cream cheese , room temperature * 2 tablespoon melted butter * 2 tablespoons milk * 1 teaspoon pure vanilla extract * 1 cup icing sugar Method Heat oven to 200F | 100C. FOR THE YEAST: Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy. FOR THE ROLLS: Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size. Roll out dough onto a lightly floured surface, into a 19-inch x 13inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices. Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size. While rising, preheat oven to 175C | 350F. Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing. FOR THE ICING: Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the icing sugar until lump free. Spread icing over rolls. Serve warm. Tips For the milk, use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm again for an additional 10-20 seconds. It should be warm to the touch. NOT TOO HOT or you will kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.