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Funnel Cake Recipe : Alton Brown : Food Network
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.
Blueberry Muffins Recipe : Alton Brown : Food Network
Overnight Cinnamon Rolls Recipe : Alton Brown : Food Network
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly.
Leftover Baked Potato Soup Recipe : Alton Brown : Food Network
Stove Top Mac-n-Cheese Recipe : Alton Brown : Food Network
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika.
Baked Macaroni and Cheese Recipe : Alton Brown : Food Network
In honor of S pring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation… but for whatever reason by time June rolls around they don’t taste or look the same to me. These are simple, sweet and scrumptious with a medley of strawberry puree and poppy seeds swirled throughout. Sour cream in the batter gives them a soft and tender crumb.
Strawberry Poppy Seed Muffins ~ Cinnamon Spice & Everything Nice
Welcome to all of you who are stopping by from the Ultimate Blog Party. I am glad to be participating. If you aren’t from the party, click on the button below if you what to check out what is going on! Today’s recipe is one that I found over at Tidy Mom . I served it on Easter for breakfast along with the Blueberry French Toast with Blueberry Syrup.
Crunchy Coated Bacon | Real Mom Kitchen
I have a super comforting and delicious recipe today for Pasta tossed in a Ricotta Cauliflower Cream sauce with a Toasted Garlic Bread Crumb topping. If you have a hard time getting your family to eat their pesky vegetables than this is your calling. They’ll never detect the cauliflower in the finished dish and after tasting it they won’t even care. You can serve this as a meatless meal or as a side dish. The base of the cream sauce is made by pureeing cauliflower florets and ricotta together, then mixing in fresh parsley and Parmesan cheese. Because cauliflower loves Parmesan.
