Raspberry Butter

I don't have a picture to go with this. But it was easy and yummy!

Raspberry Butter

Mix on high until combined:

1 cube butter
1 cup honey
1 tsp vanilla extract
1/2 - 1 cup  raspberry jam

Ruby's Wheat Bread

I have been making this bread for the past year and really like it. It's a combination of several different recipes. The carmel butter recipe is under Monkey Bread.

In your mixer combine and mix and sit for 15 minutes:

2 1/2 cup warm water
1, 1/2 T SAF yeast
2 cups wheat mixture

After the mixture sits for 15 minutes add:

1/3 cup honey
1/3 cup oil
1, 1/2 T vital wheat gluten
2, 1/2 tsp salt
1 cup oats
1 cup wheat mixture
2 cups white bleached flour
3 T Millet
1/2 cup sunflower seeds

Mix for 7 minutes. Let rise for 1 hour. Form loaves. Let loaves double in size. Bake at 375 for 30 minutes. Makes 2 loaves.

***My wheat mixture is simply one half soft white wheat and one half hard red wheat.

Monkey Bread

It has been a long time since I posted anything! I am realizing now what a blessing it was that I compiled all my favorite recipes onto this blog. I don't have as much time as I use to to try new recipes. It is a handy tool to have your favorites tried and tested!

For this recipe use your favorite white bread recipe. Pull the dough into 1-2 inch round balls and dip them in the sauce. I like to use this sauce also as a sweet butter for bread!



Caramel butter

On the stove heat and stir constantly until simmering:

1 cube butter
1 cup brown sugar
1 can sweet and condensed milk
1 tsp cinnamon

Bake at 375 for about 20 minutes

Pumpkin Waffles and Cinnamon Syrup

These waffles were delicious! I got the recipe for Studio5.

Waffle

mix:

2 c flour
1/2 c brown sugar
2, 1/4 tsp baking powder
1, 1/2 tsp cinnamon
1 tsp salt

Add and mix:

2 eggs
1, 1/2 c milk
3 T oil
1 c. canned pumpkin


Syrup

Heat on stove until boiling, stirring constantly:

1 c sugar
1/2 c corn syrup
1/4 c water
1 tsp cinnamon
1 tsp vanilla

Remove from heat and add:

1/2 c evaporated milk

Potato Salad

I haven't made potato salad in years. This will make for a wonderful side to our Memorial Day picnic!

Mix and chill:

8 Russett potatoes, diced small and boiled for 15 minutes
5 green onions, chopped
2 heaping Tablespoons dill relish (or chop pickles)
1, 1/2 cup mayo
4 T mustard
4 hard boiled eggs, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
dill (to taste)

Crock Pot Fajitas

You could do this with chicken as well.

Mix and place in crock pot:

2 lbs sliced steak
1 can green chilies
1/4 cup water
1 packet fajita mix (McCormick)

Add:

1 onion, sliced
4 peppers, sliced (red, green, yellow, orange)
1, 1/2 cup water mixed with
1 more packet fajita mix

Cook on low for 6-8 hours

last hour add 1 can black beans, drained.

Serve with sour cream and chopped tomatoes

Blueberry Scones with Lemon Glaze

This recipe came from my friend MariLee. I thought it was a little funny there was no egg. It may be easier to work with if an egg was added. But, they are yummy!

Sift:

2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar

Cut in:

5 T butter, cold, cut in chunks

Make a well in the center and pour in :

1 c heavy cream

Fold everything together. Do not overwork the dough.

Fold in carefully:

1 c blueberries (fresh or frozen. I would actually use less than a cup)

Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1, 1/4. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape.  Place scones on an ungreased cookie sheet and brush the tops with heavy cream.

Bake at 400 for 15-20 minutes. Let cool

Glaze

Mix and microwave for 30 seconds:

1/4- 1/2 c lemon juice (3-4 lemons)
2 cups powdered sugar

Add:

1 lemon zest
1 T butter

Drizzle over scones