SYRUP
(lay it on thick baby...its what makes it good!)
1 cup sugar
1/2 cup buttermilk
3/4 cup butter
1 TBS light corn syrup
1/2 tsp. baking soda
1 TBS vanilla
Mix and boil for 5 minutes on high or until it looks like its of syrup consistency (don't boil for too long or it'll become too thick and "caramelly")
We love it on French Toast!
We are excited to try it on some Oatmeal Pancakes later this week!
Emma is definatly her Mommy's girl when it comes to good Chocolate!
ingredients1 tbsp. unsalted butter
1 tbsp. brown sugar
2 tbsp. dijon mustard
1 tbsp. honey
1 tbsp. low-sodium soy sauce
1 tbsp. olive oil
2-4 fillets of salmon
directions
heat the oven to 400 degrees. combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. stir in mustard, honey, and soy sauce. heat the tbsp. olive oil in an ovenproof skillet over high heat.
season the fillets with salt and pepper and add them to the pan.
cook them until browned on one side, about 3-4 minutes.
then flip them, brush on half the honey mustard, and
place the pan in the oven. bake until the salmon is firm and flakes easily (but before white
solids begin to form on the surface), about 5 minutes.
remove the fillets from the oven and brush them with more honey mustard.
This is SUPER Good! I don't normally like fish...but this wasn't "Fishy" tasting at all and Spencer loved it and Emma loved it...Big HIT!
Soft Garlic Knots
for the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1 ¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup + 2 tbsp. lukewarm water
For the glaze:
2 cloves garlic
3 tbsp. melted butter
1 tsp. herbes de provence (or Italian seasoning)
Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 12 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.
Artisan Bread in 5 Minutes A Day:
3 cups luke warm water
1 1/2 Tbs yeast
1 1/2 Tbs kosher salt (I have used table salt as well and it works just as well)
6-61/2 cups flour . Depends on your elevation.
Pour 3 cups water into tall container, a container big enough for the dough to rise! Add yeast and salt, then mix in flour with a wooden spoon. Mix just long enough until everything is combined. You can also use your mixer with your dough hook to mix the dough if you'd like.
Cafe Rio Cilantro Rice
2 c. white rice
-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.
2 Rotel-brand diced tomatoes/green chilis
-Cook everything together in the crock pot.
When done, shred chicken and add lime juice to taste
Cilantro Tomatillo Dressing
4 Tomatillos (throw away the outer peel and quarter)
1/2 Cup Mayo, not Miracle whip
1/2 Cup Milk
1 Packet Ranch Dressing mix
pinch of Red Pepper Flakes
1 bunch of cilantro, washed and stems discarded
1 Lime
1. in a medium bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt. make a well in center of flour mixture; set aside.
2. in another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. add egg mixture all at once to the flour mixture. stir just until moistened {batter should be slightly lumpy}.
3. pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle maker. close lid quickly; do not open until done. bake according to manufacturer's directions. when done, use a fork to lift waffle off grid. repeat with remaining batter. serve warm.
if you're cooking for two, i recommend halving the recipe. i love serving these with Cinnamon Honey butter, & fresh strawberries. enjoy!
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