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Buttery Pan Rolls Recipe

January 15th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsdry yeast
  2. 3/4cupwarm water
  3. 1teaspoonsugar
  4. 1cupwhole milkor half-and-half cream
  5. 1/2cupbutter, cut into pieces(no subs please!)
  6. 1 1/2teaspoonssalt
  7. 1/3cupwhite sugar
  8. 3 1/2cupsflour(more as needed)
  9. 1/3cup meltedbutter

DIRECTIONS

  1. Grease a 13×9-inch baking pan (preferably metal) with melted butter, coating the bottom with a thick layer of butter, and up the sides also; set aside.
  2. In a heavy-duty stand mixer fitted with a dough hook, add in 3-1/2 cups flour; set aside.
  3. In a small saucepan heat the 1 cup full-fat milk (or cream if using) with 1/2 cup butter, salt and 1/3 cup sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt); set aside to cool to a warm temperature (I usually put in the fridge for about 10 minutes if I am rushed for time).
  4. When themilk mixture is almost warm.
  5. Proof the yeast in 3/4 cup warm water with 1 teaspoon sugar; let sit for 10 minutes, or until foamy.
  6. Add the yeast and the warm milk/butter mixture to the bowl with the flour in it.
  7. Start mixing, adding more flour to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
  8. Keep adding more flour as needed and knead the dough for 8-10 minutes.
  9. Remove the dough from the mixing bowl, and let sit covered on the counter for 10 minutes.
  10. After 10 minutes, knead the dough gently for about 30 seconds.
  11. Place in a well-oiled bowl.
  12. Cover and let rise about 1 hour or until doubled in size.
  13. Punch down dough.
  14. Divide dough into 16 pieces, and shape into round semi-oval balls.
  15. Place the dough balls into the prepared baking dish that has been brushed with melted butter on bottom and sides (fitting 12 balls evenly in the dish, with 3 balls across) if you have extra dough balls, set aside in the fridge or freezer to bake later.
  16. If desired, brush the dough balls with melted butter, it is optioanl, but I like to do it before AND after the rising for a true butter taste.
  17. Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
  18. Set oven to 375 degrees.
  19. With a pastry brush, carefully brush the balls with melted butter once again.
  20. Bake for 22-25 minutes, or until dark golden brown on top.

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Buttery Caramel Apple Squares Recipe

December 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (11 ounce)packagepie crust mix
  2. 1/2cupgranulated brown sugar
  3. 1cupquick oats
  4. 3/4cup choppedwalnuts
  5. 3tablespoonsbutter, melted
  6. 1/4cupcold water
  7. 2tablespoonscornstarch
  8. 3tablespoonssugar
  9. 4apples, peeled, cored and grated
  10. 1 (12 ounce)jarcaramel topping

DIRECTIONS

  1. Very lightly butter a 13 x 9 x 2 baking pan on the bottom and 1 inch up the sides.
  2. Combine the pie crust mix, brown sugar, oats and nuts; drizzle with 2 tablespoons of the melted butter and water.
  3. Stir with a fork until evenly combined.Reserve 1 1/2 cups of this mixture.
  4. Press the remaining crum mixture into the prepare pan, covering the bottom of the pan and 1/4 inch up the sides.
  5. Sprinkle cornstarch and sugar over apples; stir to combine.
  6. Spoon apples evenly over crust.
  7. Combine remaining 1 tbsp melted butter with caramel topping; drizzle over apples.
  8. Crumble reserved crumb mixture evenly over apples.
  9. Bake at 375 for 35-40 minutes or until topping is golden brown.
  10. Cool and cut into 2-inch squares.

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Buttery Scone Ring Recipe

November 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsoil
  2. 1largeegg
  3. 1/2cupbuttermilkor plain yogurt
  4. 2cupsflour
  5. 4teaspoonsbaking powder
  6. 1/2teaspoonsalt
  7. Topping

  8. 1/2cupbutter, melted and hot
  9. 1cup finely grated maturecheddar cheese
  10. 1/2teaspoonmustard powder
  11. 1/2teaspoonground cayenne pepperor chili peppers

DIRECTIONS

  1. Heat oven to 400 deg F/200 deg Celsius.
  2. Whip together the oil and egg.
  3. Add the buttermilk or yoghurt. Beat well.
  4. Sift the flour, baking powder and salt together.
  5. Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
  6. On a floured board, pat the dough flat until about 1 1/2 inch thick.
  7. Press out circles with a cookie cutter.
  8. Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
  9. There should be about 8 – 10 scones, and they fit into most regular-sized pie dishes.
  10. Mix together the ingredients for the topping, making sure the butter is hot — not boiling!
  11. Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
  12. Sprinkle over a little extra cayenne (or paprika powder) over for colour.
  13. Bake in the preheated oven for 15 – 20 minutes or until puffy and golden.
  14. Serve hot or warm, and extra butter is unnecessary.

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Buttery New Orleans Shrimp Recipe

October 25th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupunsalted butter(2 sticks)
  2. 1cupshallots, coarsely chopped
  3. 1cuponions, coarsely chopped
  4. 1/2cupcelery, coarsely chopped
  5. 1/4cupgreen bell peppers, coarsely chopped
  6. 3garlic cloves, finely chopped
  7. 1/3cupfresh parsley, finely chopped
  8. 1 1/2lbsshrimp, shells on(see note below)
  9. 2tablespoonspaprika
  10. 1 1/2teaspoonscayenne pepper
  11. 1 1/2tablespoonsdried basil
  12. 1tablespoonsalt
  13. 1tablespoonfresh ground black pepper
  14. 1/2cupchablis
  15. 1/2lemon, juice of

DIRECTIONS

  1. Prepare all ingredients and have ready before you begin.Preheat Dutch oven over medium-high heat.Add butter and melt it until it starts foaming–don’t let it burn.
  2. Turn the heat to high and add all the chopped vegetables and the parsley, stirring them quickly and constantly for about 4 minutes.As they cook, the butter will pick up the color of the bell peppers.
  3. Add the shrimp along with the remaining ingredients.Continue stirring, thoroughly coating shrimp with butter mixture.Keep this up for at least 3 minutes (the shrimp will begin to turn pink in spots).Once the shrimp are coated, cover the Dutch oven and cook on high heat for about 3 more minutes.
  4. NOTE:Look for shrimp that have their shells on but have been deveined already.If you can’t find them, split shell along the back and remove vein, but leaving shell on.

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Buttery Garlic Stuffed Baked Shrimp Recipe

September 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblarge shrimp(10-12 count)
  2. 4tablespoonsbutter, melted
  3. 2 finely mincedgarlic cloves
  4. 35Ritz crackers, made into crumbs(1 roll)
  5. fresh parsley, finely chopped
  6. 8walnuts, chopped
  7. additional meltedbutter, for drizzling over top

DIRECTIONS

  1. Shell, devein shrimp, butterfly and run under cold water.
  2. Melt butter, add garlic, parsley, walnuts and mix.
  3. Add cracker crumbs and mix throughly.
  4. Stuff shrimp and place on a greased shallow baking dish.
  5. Drizzle with melted butter and bake at 400° for 5 to 7 minutes.
  6. Drizzle with more butter and broil until shrimp are cooked and stuffing is lightly browned.

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