Here are a few favorite recipes I want to share!
½ cup butter
whipping cream (or half and half, or sour cream)
(2-3 Tb used in crust the rest in filling)
(large can of peach halves)
Using your food
processor mix together flour, baking powder, slat, and 2-3 Tb brown sugar.
Until it is like coarse meal.
pan. Arrange peaches dome side up. On surface to cover. Usually a ring and one
or two in the middle. Sprinkle fruit with mixture of cinnamon and remaining
Then beat 2 egg yokes and cream together. Pour over the peaches after they have
baked for 15 minutes with brown sugar mixture.
to 375 degrees.
pan or large flat skillet type pan.
followed by the milk and finally the melted butter.
powdered sugar, syrup, whipping cream,
yougurt and fruit, ricotta cheese, peanut butter
Measure flour out in separate bowl, combine 2 cups flour, yeast,
sugar, and salt in large bowl of stand mixer. Add butter and 1 1/2 cups of very
hot tap water. Beat at low speed for 2 min. Scrape occasionally. Add eggs and 1
cup flour. Beat 2 minutes or until thick and elastic. Stir in enough flour to
make a soft doug. Kneed with bread hook for about 7 minutes.
well in a warm spot and will often cook the dough). In warm spot (like on
stovetop while oven pre heats) raise until double (about 45 minutes). Divide
(cut) into two portions.
third (long wise) of the rectangle spread softened butter liberally. Then fold
left third over the buttered middle third, and the butter liberally again.
Finally fold right third over to middle to cover buttered area. Fold in half to
form a narrow tube of dough. Cut into roll size lumps (about enough to fill a
muffin tin). Place into muffin tins that are sprayed lightly with Pam. Slightly
pinch the bottoms so that top of the roll is opened just enough to allow it to
get an start on opening up to look “flower like”
butter sprinkle grated cheddar cheese, parmesan cheese (powdered), italian
seasoning, and a bit of garlic salt. Just sprinkle a light covering of each.
golden. Watch time carefully!