Sunday, November 15, 2015

Cinnamon Honey Butter

  • 2 sticks of butter (room temperature)
  • 1 Cup powdered sugar
  • 1 Cup honey
  • 2 teaspoons cinnamon
  1. Mix all ingredients together to a smooth consistency and enjoy!

Saturday, November 14, 2015

1/2 cup Salted Butter
1 1/2 cups Brown Sugar
3/4 cup Light Corn Syrup
1 can (14oz) Sweetened Condensed Milk
1 teaspoon Vanilla
In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long
  • 2 cups warm water
  • 2 1/2 tsp active dry yeast
  • 1/2 TB sugar
  • 1/4 cup melted butter
  • 1 TB salt
  • 1/4 cup sugar
  • 1/2 cup evaporated milk
  • 5-7 cups of bread flour, white or wheat will work too (can use more if needed)
  • 1 TB shortening
  • 1 TB butter (to top bread)
  • Directions:

    1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
    2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
    3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
    4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it to rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
    5. Kneed the dough for 2-3 minutes.
    6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
    7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto cooling rack.

    Friday, November 6, 2015

    Rustic Chicken Stew

    • 1.5 lbs boneless, skinless chicken breasts
    • 1 medium onion, wedged
    • 2 cups baby carrots
    • 1/2 cup water
    • 1 T. Lawry's Seasoned Salt
    • 2 t parsley flakes
    • 1/2 t ground black pepper
    • 1.5 lbs red skinned potatoes, halved
    • 3 T cornstarch
    • 1/2 cup milk
    1. Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
    2. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high