Sample Project From One to Five

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Nice 'n' Simple

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One to Five

Ordinary crisps just can’t compare to what you’re about to prepare. You’ll love this spin on cinnamon rolls after you taste them and discover what a snap they are to assemble.

Hands-on: 30 minutes. Total time: 50 minutes. Serves 12.

Extract from

One to Five by Ryan Scott

Published by GMC Distribution

If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.

One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.

From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.

One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.

© 2018 Ryan Scott / GMC Distribution · Reproduced with permission. · One to Five by Ryan Scott, published by Oxmoor House (£19.99, available from


  • Step 1

    Preheat the oven to 400°F. Heat the oil in a large nonstick ovenproof skillet over medium-high. Add the apples, and cook until caramelized, about 7 minutes. Transfer to a plate. Add the brown sugar, cream, butter, and salt to the skillet, and whisk to combine. Bring to a boil, stirring occasionally, and stir in the apples, blueberries, walnuts, and apple juice. Cook until the apple mixture is bubbly, about 1 minute. Remove from the heat.

  • Step 2

    Using a rolling pin, roll out the dough on a lightly floured surface into a single sheet, about 12- x 6-inches. Sprinkle the granola evenly over the dough; press gently to adhere it. Roll up the dough from a long side. Slice the rolled dough crosswise into 12 (1-inch-thick) pieces. Turn the dough pieces cut sides up so they look like pinwheels, and press gently to flatten them. Arrange the pinwheels on top of the apple mixture in the skillet so they are touching and cover most of the apple mixture. Brush the dough with the beaten egg. Bake until golden brown, about 20 minutes.

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