Cornbread Muffins w/ Honey Butter. Mmmm… Cornbread. Who doesn’t love warm and delicious homemade cornbread…? With honey butter. My husband and I have been enjoying good homemade honey butter to go along with any types of rolls… and cornbread muffins. We tried honey butter back when we were in college in Idaho. Cornbread Muffins w/ Honey Butter Ingredients For Cornbread Muffins: 1 cup milk 1/4 cup butter, melted 1 large egg 1 1/4 cups yellow cornmeal 1 cup all purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt Simple Honey Butter: 3/4 cup butter, room temperature 1/4 cup honey Directions Heat oven to 400 degrees F. Bake about 20 minutes or until golden brown and toothpick inserted in center comes out clean.
In a small bowl mix butter and honey until smooth. My Fabulous Recipes - Easy Cheese and Bread Pudding. We are on the official countdown to my favorite holiday of the year – Thanksgiving!! So, I thought I’d start things off by tackling the tough things first. Stuffing. I know, it’s a pretty controversial topic – cooked in or out of the bird? Packaged mix or homemade – Grandma’s standard recipe or something new? In my family, the answer to that question was always easy. So, for me, stuffing was never an issue – until I was in college – and had stuffing for the first time. It was not a memorable occasion. This bread pudding definitely falls into that category. Easy Cheese and Herb Bread Pudding Ingredients 2 Tbsp. unsalted butter 2 shallots, peeled and sliced 1/4 cup dry white wine or sherry 6 eggs 2 1/4 cups half and half 2 tsp. salt 1 tsp. white pepper 1 1/2 cups grated Gruyere cheese 1 1/2 cups grated Swiss cheese 1/4 cup minced fresh chives 1/4 cup minced fresh sage 1 Tbsp. herbs de Provence 1 lb. day old sourdough baguette, cut into 1/2 inch pieces Instructions Article by Nancy.
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream!
I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt Add 1-1/2 cups of lukewarm water. See? Dutch Babies: Sweet or Savory. Remember those funny, flat sponge creatures you’d play with as a kid that would grow like 10 times their size when they’d hit water? They came in all different shapes and characters and colors, and no matter how many times you dropped one in water, you’d always stare in amazement as it grew bigger and bigger.
Dutch babies are like the edible equivalent of those. It’s essentially just some egg and flour, milk and butter on a pan. No big deal. But once in the oven, they start to puff up, and up and up, right before your eyes, until they’re peaking and spilling out of your pan. It’s insane. I used a miniature cast iron pan so the ones you see here didn’t puff up as much as ones made in larger dishes can. Don’t worry, they do actually deflate and settle once removed from the oven, which is kind of fun to watch too. To help with rising: 1. Flavor wise, they’re kind of like a pancake, but not as cakey. The question is, where have these babies been hiding all my life? You need: Directions. Frites & fries - Garlic Knots. Most of my early food memories had to do with all the garlic dishes that my grandmother made.
Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:
French Bread in 10 min. Melt-in-your-mouth Homemade Cheese Crackers! « In the kitchen with Kath. By Kath Dedon a Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own. I adapted Smitten Kitchen’s recipe for Cheese Straws (which Deb adapted from The Lee Bros. Southern Cookbook). I decided to cut the dough into little bite-sized squares. Well, I now have a new favorite homemade cheese snack! This recipe is super-simple if you have a food processor. Deb advises that these will keep in the refrigerator in a sealed container for 2 days. I had fun staging the photo with the martinis , but we’re not eating the crackers tonight. (Adapted from a recipe on smittenkitchen.com, which was credited to a recipe in The Lee Bros. (print the recipe) Makes about 70 1-inch square crackers 1½ cups (6 oz) grated extra-sharp Cheddar cheese 4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces ¾ cup (90 g) flour, plus more for dusting ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 tablespoon milk 1. 2. 3. 4. 5. 6. 7. 8. 9.
Cheeky Kitchen » How To Make Butterflake Rolls if You’re Not Martha Stewart. Try as I might, I can’t make things perfect. I can make one cupcake in a batch look pretty dang awesome. From time to time my junk drawer has all of the pens in the same slot. I’ve attempted gardening until my dirt is a soft mixture of home-recycled compost, but somewhere between good intentions and real life, I discover that I don’t have enough patience to hand-craft pansies from gumpaste. Nor do I have what it takes to handpaint my own murals on antique dresser handles. Apparently, I don’t have what it takes to make photo-worthy Butterflake Rolls, either. And, let’s be honest, neither do you. No worries. The floor will get messy. Toss a bit of butter into your muffin tins. Mix together your basic ingredients until a soft, luscious dough forms. The real trick to making Butterflake Rolls is layer after layer after layer of butter kneaded into layer after layer after layer of dough. Bound to get ugly before it gets beautiful.
Oh, who am I kidding. Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Are you all addicted to pizza as much as I am? I’m addicted to a lot of things, but pizza would be close to the top of my list. It’s just so addicting! I can’t help myself. If you can learn to make it perfectly at home, it’s not only cheaper, it’s healthier! Well, it CAN be healthier if you put in the effort….which I did not do this time around…oops.
The hardest part in pizza making is the crust. Here are the details of my pizza dough recipe that you are going to want to know: {1} I use warm water-not hot, not cold. That’s pretty much it. Incase you got lost in that last paragraph, there are some easy to follow step by step instructions below. I turned my pizza dough into delicious Cheesy Garlic Bread Sticks. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Once you reach this stage, turn the mixer on high to knead for 6 minutes.
Ingredients: Directions: Caramel Apple Sticky Buns. I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. I would like you all to observe a moment of silence for my love handles. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat.
Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. Let this melt and start to bubble up, but don’t let it cook very long. Enjoy! Flour Tortillas. When I was growing up in South Texas we had this neighbor who would, on Saturday afternoons, make her tortillas for the week. Believe me, I made friends with her children so I could make myself available for tortilla day. I think she enjoyed my enthusiasm and always had a few extra tortillas for me to take home. They were sublime! My family would fight over them, and no matter how many she sent home with me they were always gone before dinner. Eventually we moved to North Texas and that ended my weekly tortilla gorge.
I had quite a bit of culinary know-how, and I had the internet which would surely hold the key to delicious tortillas, right? You would be surprised! I tested a number of recipes for tortillas with all manner of ingredients. I discovered pretty early that all-purpose was the flour to use. I despaired that I would never find what I was looking for when, while looking at the shortening shelf at the grocery store, I remembered one thing from the Saturday's at my neighbors. *Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. It super easy to whip up and only takes a few minutes under the broiler.
There is no thawing, no artificial butter and no dirty dishes! Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Homemade Tortillas.
Making soft delicious tortillas at home is surprisingly easy. In fact, once I started making my own suddenly all our dinners and lunches were rolled up in fresh tortillas. The dough is made from flour, shortening, water, and salt. I had all the ingredients on hand but the shortening.. which ended up only costing two dollars and has lasted through many many batches of tortillas. Considering how cheap the ingredients are and how delicious they taste it just doesn't make sense to pay for the much more expensive packaged ones. To make the dough you first work the shortening into the flour. Next some hot tap water and salt is stirred in with a fork until a dough forms. To make sure that the tortillas are the same size the easiest thing to do is roll the dough into a log and then cut it into equal pieces. Since the dough is a medium-stiff consistency it might be easier just to squeeze it into a log shape rather than roll it.
Each ball gets rolled out into the seven inch diameter circle. 1. 2. Cheesy Florentine Biscuit Cups. March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands!
4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. { Mrs Happy Homemaker }: Apple Pie Muffins. Have you seen the muffin man? Well, which way did he go? He just stole my apple pie muffins!! Wait, that wasn’t the muffin man! It was my husband, & I am pretty sure he had two adorable little girls as his helpers! Looks like I need to whip up some more, huh? Ok, let’s prepare the batter ingredients.
Beat the flour, egg, buttermilk, melted butter, vanilla, & brown sugar until well combined. Stir in the diced apples. Now, lets assemble the ingredients for the strudel topping. 1/2 cup packed brown sugar1/3 cup all purpose flour1 tsp ground cinnamon2 tbsp melted butter Stir the strudel topping together using a fork. Grease your muffin cups, or spray them with Baker’s Joy like I do – or line with muffin liners if you wish. Sprinkle generously with the topping. Bake in an oven preheated to 350 degrees for 25-30 minutes. These are also really good with pears, or a mixture of pears & apples. Ingredients: Instructions: Preheat the oven to 350 degrees.
Like what you see here on the Mrs? Onion & Cheese Bread. This bread is simply delicious. It's a great snacking dish, so pull some pieces off and enjoy the cheesey goodness. Yield: 8 servings Ingredients 1 sourdough loaf, 2 lbs.1 lb. Directions Using a serated knife, cut the bread lengthwise into 1-inch strips without cutting through the bottom. Adapted from The Girl who Ate Everything. Cinnamon and Sugar Muffins On Simple Daily Recipes.
The Only Pizza Dough Recipe You’ll Ever Need | Serendipity Mommy. Apple Cinnamon Bread. Mall Pretzels Recipe. How to make braided challah. Crock Pot Bread Baking (Fast Bread in a Slow Cooker) Simply delicious home-cooked meals, etc.. ] Jessica's Dinner Party » Buttery Croissants. Bacon Cheddar Chive Biscuits ~ Sugar and Spice.