开云体育

Grilled Bratwurst Sandwiches Grilled bratwurst sandwiches, topped with a medley of sautéed sweet onions and cabbage and a drizzle of homemade honey mustard sauce, are a hearty, flavorful alternative to hot dogs. Prep Time10minutes mins Cook Time30minutes mins Total Time40minutes mins Course: Sandwiches Cuisine: German 开云体育s: 4 servings Author: Lynne Webb Ingredients 4 fully-cooked bratwurst see notes 4 bakery-style hot dog rolls For the cabbage and onion topping: 2 tablespoons vegetable oil 1 sweet onion thinly sliced 1/2 head cabbage cored and thinly sliced 2 tablespoons brown sugar 1 tablespoon apple cider vinegar Salt and freshly ground black pepper For the honey mustard sauce: 2 tablespoons coarse grain mustard 2 tablespoons Dijon-style mustard 2 tablespoons honey Instructions Preheat a gas or charcoal grill to medium heat (about 375°F). Prepare the cabbage and onion topping: Heat the vegetable oil in a frying pan over medium heat. Add the sliced onion and sauté until softened, 5 to 7 minutes. Add the sliced cabbage, a handful at a time, and continue cooking, stirring often, until the cabbage wilts and reduces in volume, 3 to 4 minutes longer. Sprinkle the brown sugar over the mixture, add the vinegar, and season with salt and pepper. Continue cooking for about 10 minutes, stirring often, until the cabbage and onions are tender and golden. Taste and adjust the seasoning if needed, then remove from the heat. Prepare the honey mustard sauce: While the cabbage and onions cook, combine the coarse grain and Dijon mustard in a small bowl. Stir in the honey and set aside. Grill the bratwurst: Oil the grill grates and add the bratwursts. Grill, turning frequently, for 5 to 6 minutes, or until the casings are crisp and lightly browned. Transfer them to a plate, cover loosely with foil, and set them aside to keep warm. Toast the rolls and serve: Toast the rolls until golden, then spread them with some honey mustard. Add the bratwurst, top with the cabbage-onion mixture and serve. Notes About the bratwurst: Our recipe calls for fully cooked bratwurst; however, if you prefer to use fresh bratwurst, please increase the grilling time accordingly and cook them to an internal temperature of 160°F. Make-ahead tip: The cabbage and onion mixture can be made ahead, refrigerated, and reheated in the microwave just before serving. Nutrition note: The nutrition information listed below is just a guideline and can vary widely depending on the type and brand of bratwurst you use. Nutrition Calories: 518kcal | Carbohydrates: 51g | Protein: 16g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 772mg | Potassium: 612mg | Fiber: 5g | Sugar: 26g | Vitamin A: 127IU | Vitamin C: 46mg | Calcium: 157mg | Iron: 3mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Pumpkin spice muffins are the epitome of cozy autumn flavors, blending warm spices with the rich taste of pumpkin. These muffins are perfect for a chilly morning breakfast or an afternoon snack paired with a hot cup of coffee or tea. The combination of cinnamon, nutmeg, and cloves creates a delightful aroma that fills your kitchen, while the moist and tender crumb of the muffin makes each bite a treat. Whether you’re baking for a special occasion or just because, these muffins are sure to bring a taste of fall into your home. INGREDIENTS: list of 15 items ? 1 3/4 cups all-purpose flour ? 1 teaspoon baking soda ? 1/2 teaspoon baking powder ? 1/2 teaspoon salt ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground cloves ? 1/4 teaspoon ground ginger ? 1 cup pumpkin puree ? 1/2 cup vegetable oil ? 1/2 cup granulated sugar ? 1/2 cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/4 cup milk list end INSTRUCTIONS: list of 8 items 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. 3. In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. 4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender. 5. Stir in the milk until the batter is smooth and well incorporated. 6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. 7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. list end Enjoy these Pumpkin Spice Muffins warm or at room temperature, and savor the flavors of fall!

Stuffed French bread is a hearty, flavorful dish perfect for family dinners or a crowd-pleasing appetizer. This recipe takes a crusty loaf of French bread and fills it with a rich mixture of seasoned ground beef, gooey cheese and a medley of vegetables, creating a savory filling that’s baked until warm and bubbly. The golden bread crust contrasts beautifully with the creamy, cheesy interior, making each bite a delightful mix of textures and flavors. Easy to prepare and even easier to enjoy, this dish pairs wonderfully with a simple salad or a bowl of soup. INGREDIENTS: list of 14 items ? 1 large loaf of French bread ? 1 lb (450g) ground beef ? 1 medium onion, finely diced ? 1 green bell pepper, finely diced ? 2 cloves garlic, minced ? 1 cup shredded cheddar cheese ? 1 cup shredded mozzarella cheese ? ? cup mayonnaise ? ? cup sour cream ? 1 tablespoon Worcestershire sauce ? 1 teaspoon Italian seasoning ? Salt and pepper to taste ? 2 tablespoons butter, melted ? Optional: chopped parsley for garnish list end ----- INSTRUCTIONS: list of 7 items 1. Preheat the Oven: Set your oven to 375°F (190°C). 2. Prepare the Bread: Slice the French bread in half lengthwise. Scoop out the soft interior of the bread, leaving about a ?-inch shell. Set the bread shells aside and reserve the scooped-out bread for another use or discard. 3. Cook the Filling: list of 2 items nesting level 1 ? In a large skillet, brown the ground beef over medium heat, breaking it into crumbles. Cook until no longer pink, then drain any excess fat. ? Add the onion, bell pepper, and garlic to the skillet. Cook for 5-7 minutes, until the vegetables are softened. list end nesting level 1 4. Combine Ingredients: list of 2 items nesting level 1 ? Remove the skillet from the heat and stir in the mayonnaise, sour cream, Worcestershire sauce, Italian seasoning, and half of each cheese. Mix until well combined. ? Season the mixture with salt and pepper to taste. list end nesting level 1 5. Stuff the Bread: Spoon the beef and cheese mixture evenly into the hollowed-out bread halves. Sprinkle the remaining cheese over the top. 6. Bake: Place the stuffed bread halves on a baking sheet. Brush the exposed edges of the bread with melted butter for added flavor and crispness. Bake for 12-15 minutes, or until the cheese is melted and bubbly. 7. Serve: Allow the bread to cool for a few minutes before slicing into 2-inch pieces. Garnish with chopped parsley if desired. list end ----- Enjoy your delicious Stuffed French Bread as a main dish or as an indulgent party snack!

Green Jello salad is a nostalgic and delightful dessert that has graced many holiday tables and family gatherings. This classic dish combines the bright and refreshing flavors of lime gelatin with the creamy richness of whipped topping and a medley of fruits, nuts, and marshmallows. It’s a versatile and colorful treat that can be served as a side dish or dessert, making it a perfect addition to potlucks and picnics. Easy to prepare and loved by both kids and adults, green Jello salad is a sweet, creamy, and slightly tangy delight that will bring a smile to everyone’s face. INGREDIENTS: list of 8 items ? 1 package (6 oz) lime Jello ? 2 cups boiling water ? 1 can (20 oz) crushed pineapple, undrained ? 1 cup miniature marshmallows ? 1 cup cottage cheese ? 1 cup whipped topping (such as Cool Whip) ? 1/2 cup chopped pecans or walnuts ? 1/2 cup maraschino cherries, halved (optional) list end INSTRUCTIONS: list of 5 items 1. Prepare the Jello list of 1 items nesting level 1 In a large mixing bowl, dissolve the lime Jello in 2 cups boiling water. Stir well until the gelatin is completely dissolved. list end nesting level 1 2. Add the Pineapple list of 1 items nesting level 1 Stir in the crushed pineapple with its juice. Mix well, and refrigerate for about 30 minutes or until the mixture starts to thicken slightly but is not fully set. list end nesting level 1 3. Add the Remaining Ingredients list of 2 items nesting level 1 Once the gelatin mixture has thickened, gently fold in the miniature marshmallows, cottage cheese, and whipped topping until well combined. If using, add the chopped nuts and maraschino cherries. Stir gently to distribute evenly. list end nesting level 1 4. Chill the Salad list of 2 items nesting level 1 Pour the mixture into a 9×13-inch serving dish or individual serving cups. Refrigerate for at least 2 hours, or until fully set. list end nesting level 1 5. Serve list of 1 items nesting level 1 Once set, serve the Green Jello Salad chilled. You can garnish with additional whipped topping, cherries, or nuts if desired. list end nesting level 1 list end Enjoy your green Jello salad, a fun and refreshing treat that adds a pop of color and flavor to any meal!

This homemade raspberry syrup is a versatile and delightful addition to your kitchen. With its vibrant color, sweet-tart flavor, and silky texture, it’s perfect for drizzling over pancakes, waffles, or yogurt, stirring into cocktails or mocktails, or even sweetening your favorite teas and lemonades. Made with fresh or frozen raspberries, sugar, and a hint of lemon, this syrup captures the essence of summer in every spoonful. It’s quick to make, and the results are far superior to store-bought options. You’ll love having this luscious syrup on hand for elevating both breakfasts and desserts. INGREDIENTS list of 4 items ? 2 cups fresh or frozen raspberries ? 1 cup granulated sugar ? 1/2 cup water ? 1 tablespoon lemon juice (optional, for brightness) list end INSTRUCTIONS list of 6 items 1. Prepare the Ingredients: Rinse the raspberries if fresh, and set them aside. If using frozen raspberries, no need to thaw them first. 2. Cook the Mixture: In a medium saucepan, combine the raspberries, sugar, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil. 3. Simmer and Mash: Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. Use a potato masher or the back of a spoon to mash the raspberries as they soften, releasing their juices. 4. Strain the Syrup: Place a fine-mesh sieve over a bowl or jar and pour the raspberry mixture through it. Use a spoon to press the solids against the sieve to extract as much liquid as possible. Discard the solids. 5. Add Lemon Juice (Optional): Stir in the lemon juice for a brighter flavor. This step is optional but recommended for a more vibrant taste. 6. Cool and Store: Allow the syrup to cool to room temperature. Transfer it to a clean jar or bottle and store it in the refrigerator for up to 2 weeks. list end SERVING SUGGESTIONS list of 3 items ? Breakfast: Drizzle over pancakes, waffles, French toast, or oatmeal. ? Beverages: Mix into cocktails, mocktails, or sparkling water for a refreshing drink. ? Desserts: Use as a topping for ice cream, cheesecake, or pound cake. list end Enjoy your homemade raspberry syrup as a sweet addition to your favorite dishes and drinks!

Warm German Potato Salad Our warm German potato salad is a hearty and comforting side dish that omits mayonnaise in favor of savory bacon, red onion, grainy mustard and apple cider vinegar, finished with fresh chives. Prep Time10minutes mins Cook Time30minutes mins Total Time40minutes mins Course: Sides Cuisine: German 开云体育s: 6 servings Author: Lynne Webb Ingredients 2 lbs waxy potatoes preferably baby red (see notes) 1/2 lb bacon cut into 1/2-inch pieces (see notes) 2 tablespoons vegetable oil 1/2 medium red onion finely chopped 1 tablespoon grainy mustard 3 tablespoons apple cider vinegar Salt and freshly ground black pepper 2 tablespoons chopped fresh chives Instructions Scrub the potatoes and place them in a large saucepan with 1 tablespoon of salt. Cover with cold water and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside. While the potatoes cook, fry the bacon until crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and reserve 4 tablespoons of the rendered bacon fat. Wipe out the pan, add the reserved bacon fat and vegetable oil and warm over medium heat. Add the onion and cook for 3 to 4 minutes until slightly softened but not browned (see notes). Lower the heat and stir in the mustard and cider vinegar until well blended. Remove from the heat and set aside. Cut the potatoes into small cubes (3/4-inch) and place them in a large bowl. Dice or crumble the bacon into tiny pieces and add to the potatoes. Add the bacon fat mixture and toss to combine thoroughly. Add the chives, season to taste with salt and pepper and combine again. You may want to add a small amount of extra vegetable oil and/or vinegar if the potatoes seem a little dry. They should have a slight sheen, but the dressing should never pool at the bottom of the bowl. Serve warm or at room temperature. Notes About the potatoes: Many traditional recipes for German potato salad call for the potatoes to be sliced. We leave the tender skins on our potatoes and cut them into small cubes because if they were sliced, the skins would be more likely to slip off. About the bacon: We opted to use thick-cut bacon, which yields somewhat larger, meatier pieces in the potato salad, but that's purely a matter of preference. Regular bacon will do just fine. About the onion: Red onion can be a tremendously overpowering ingredient so we cook it for a short time in the bacon fat to mellow and sweeten the flavor. Storage and ReheatingWarm German potato salad can be covered and stored in the refrigerator for up to two days. To reheat, place the potato salad in a microwave-safe dish, cover it, and heat on medium (50%) power, stirring every 60 seconds until it's warmed to your liking. Times will vary by microwave wattage. Nutrition Calories: 321kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 384mg | Potassium: 737mg | Fiber: 4g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg Source: MyGourmetConnection ~~~~~ Rhonda in MO

Amish White Bread Prep:2 hrs 30 mins Cook:40 mins Total:3 hrs 10 mins 开云体育s:20 servings Ingredients 1 1/4 cup water (warm: 95 to 110 F) 2 1/4 teaspoon/1 package/1/4 ounceyeast (active dry) 1 cup milk (room temperature) 2 tablespoons sugar 2 teaspoon salt 3 tablespoonslard 6 cups bread flour 1/2 tablespoons butter (melted)Steps to Make It Gather the ingredients. In a large bowl, mix warm water and yeast. Add milk, sugar, salt, and lard. Stir. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour. Punch down dough. Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts. Shape each dough half into a loaf. Place each loaf in greased, 9 X 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Preheat oven to 350 F. Brush melted butter on loaves. Bake bread for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on a rack. Serve and enjoy! Tips Learn how to make braided rolls with these pictured instructions. Learn how to make swirl rolls with these pictured instructions. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising. To keep the bread soft, store in a plastic bag. Store flour properly to keep it from spoiling. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk. There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe. Source: The Spruce Eats ~~~~~ Rhonda in MO

Amish Sourdough Bread Recipe Prep:20 mins Cook:40 mins Rise:2 hrs 40 mins Total:3 hrs 40 mins 开云体育s:20 servings Yield:2 loaves "This recipe is a great introduction to sourdough bread. Besides making the starter, the steps are just like any other yeast bread, so bakers should find it very familiar. The bread tastes great, with a nice crumb and balance of sweet and sour. It’s also filling, a nice side for dinner, and excellent sandwich bread." —Colleen Graham A Note From Our Recipe TesterIngredients 1 (1/4-ounce) package active dry yeast, or 2 1/4 teaspoons 1 1/2 cups warm water (110 to 115 F) 5 to 6 cups all-purpose flour, divided 2 teaspoons kosher salt 2 teaspoons granulated sugar 1 cup friendship bread sourdough starter, at room temperature 1/2 teaspoon baking soda Cooking spray, for greasingSteps to Make It Gather the ingredients. In a large bowl, dissolve the yeast in the warm water. Stir in 2 1/2 cups of the flour, the salt, sugar, and sourdough starter. In another large bowl, combine 2 1/2 cups of the flour and the baking soda. Stir into the sourdough mixture. Keep adding as much of the remaining 1 cup of flour as possible, mixing with a spoon, until the dough is no longer wet, begins to follow the spoon around the bowl, and looks shaggy. Turn the dough onto a lightly floured surface. Continue to knead the dough until it is smooth and elastic, about 6 to 8 minutes total. Alternatively, knead the dough in a stand mixer fitted with the paddle attachment. Shape the dough into a ball. Generously grease a large bowl with cooking spray. Place the dough in the bowl turning once to coat. Cover with a clean kitchen towel. Let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch down and divide the dough in half. Cover and let rest for 10 minutes. Generously spray two 9 x 5-inch loaf pans (or one large baking sheet for 6-inch round loaves) with cooking spray. Shape the dough into the desired shape. Make shallow X-shaped slashes with a sharp knife over the surface. Cover and let rise until doubled in size, about 1 hour. Position a rack in the center of the oven and heat to 400 F. Bake loaves until golden, 35 to 40 minutes. Let cool completely on wire racks before serving. Tip Starter mix can be frozen and used later, with the new cycle beginning after the starter has thawed. Additionally, it can be slowed to about half the normal fermentation rate when it is stored in the refrigerator instead of at room temperature. Kitchen temperatures can fluctuate throughout the year, and this can affect the rising time. For the most consistent proofing, place the dough in the oven and turn on the light. Just make sure no one turns the oven heat on. How to Store Sourdough bread will stay fresh for a week, possibly a few days longer, and should be stored in a bread bin or paper bag. The bread can be frozen for several months as well. Why is yeast added to sourdough bread that uses a starter? Traditionally, sourdough bread uses a starter instead of commercial yeast, but some bread recipes (such as this one) add yeast as a supplement. Classic sourdough bread can take many hours to rise (often, two 6-hour proofing sessions), which helps the dough develop sourdough's signature tangy taste and chewy texture. By adding yeast, the rising time is significantly reduced, and, in turn, this softens the taste and texture. Why did the Amish friendship bread sink in the middle? As it cools, any bread may collapse, typically because the gluten structure is not strong enough to hold the bread up in the middle. Kneading the dough for too little time or letting it rise too long are two common causes. Another is a sudden change in temperature while baking; resist the urge to open the oven door, even for a quick peek. Source: The Spruce Eats ~~~~~ Rhonda in MO

Feeding the Amish Friendship Bread Starter Prep:30 mins Cook:0 mins Ten Days:24 hrs Total:24 hrs 30 mins 开云体育s:10 servings Ingredients Day 6 (Feeding the Bag): 2 cups all-purpose flour, divided 2 cups sugar, divided 2 cups milk, divided Day 10 (Making the Bread): 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup sugar 5 ounces vanilla pudding mix 1 cup vegetable oil 1/2 cup milk 3 large eggs 1 teaspoon pure vanilla extract 1 bag Amish Friendship Starter 1 cup chopped pecans, or walnuts, lightly toastedSteps to Make It Feeding the Amish Friendship Bread Starter (Fill in the blanks with actual days of the month.) Day 1 - ______________ - Do nothing to the bag of Starter. Day 2 - ______________ - Knead the bag. Day 3 - ______________ - Knead the bag. Day 4 - ______________ - Knead the bag. Day 5 - ______________ - Knead the bag. Day 6 - ______________ - Feed the Starter Add 1 cup flour, 1 cup sugar and 1 cup milk to the bag. Knead bag until well mixed. Day 7 - ______________ - Knead the bag Day 8 - ______________ - Knead the bag Day 9 - ______________ - Knead the bag Day 10 - _____________ - Make the Bread Pour the contents of resealable bag into non-metal bowl. Add remaining flour, sugar and milk. Stir with wooden or plastic spoon. Add 1 cup of the starter in each of the 3 resealable 1-gallon bags. Give these to friends. Use the remaining starter to make the bread.Instructions for Baking the Bread Gather the ingredients. Preheat the oven to 325 F and grease two 8x4-inch loaf pans. Stir together the flour, baking powder, baking soda, salt, cinnamon, sugar, and vanilla pudding mix in a large bowl, with a wire whisk (metal is okay when making a loaf of bread). Combine the vegetable oil, milk, eggs, and vanilla in a medium bowl. Mix well. Add the leftover starter and wet ingredients to the dry ingredients. Mix until just combined. Stir in the nuts. Carefully, pour batter into prepared pans. Bake for 1 hour. Cool in the pan for 5 minutes. Carefully dump the bread out onto a wire rack for complete cooling. Source: The Spruce Eats ~~~~~ Rhonda in MO

Quick Amish Cinnamon Bread Recipe Prep:15 mins Cook:55 mins Total:70 mins 开云体育s:10 servings Yield:1 loaf "The Amish cinnamon bread had good warm-spice flavor and was an easy preparation. The top was crusty with swirls of cinnamon-sugar in the center. It's a tasty basic quick bread that can be enjoyed any time of the year." —Diana Rattray A Note From Our Recipe TesterIngredients Cooking spray 1/2 cup unsalted butter, softened 1/2 cup granulated sugar, plus more for topping 1/2 cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup plain yogurt 1/2 cup whole milk 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 3/4 teaspoon ground cinnamon 1 teaspoon baking soda Cinnamon-Sugar Filling: 2 tablespoons granulated sugar 3/4 teaspoon ground cinnamonSteps to Make It Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand. Add the egg and vanilla and mix until fully incorporated, about 30 seconds. Add the yogurt and milk. Mix until fully incorporated. Sift in the flours, 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated. Spread half the batter into the prepared pan. Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan. Top with remaining batter and sprinkle with sugar, if desired. Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes. Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve with butter. Recipe Variations Add 1/2 cup dried cranberries or raisins to the batter. Add 1/2 cup chocolate chips or chunks, sprinkling half in the middle along with the cinnamon sugar and half on top. How to Store Place completely cooled quick bread in a resealable bag or airtight container and store at room temperature for up to 3 days. To freeze a completely cooled loaf of quick bread, wrap the whole loaf in plastic wrap, then wrap again in aluminum foil or place in a resealable freezer bag. Label with the name and date and freeze for up to 3 months. To freeze individual slices of quick bread, arrange them on a baking sheet and place the pan in the freezer. When the slices are frozen solid, wrap each one in plastic wrap and place them in a resealable freezer bag. Label with the name and date and freeze for up to 3 months. How do I know when quick bread is done? You can usually tell quick bread is done when a toothpick or wooden skewer comes out clean when inserted into the center. Quick bread is generally done when it is between 200 F and 205 F on an instant-read thermometer inserted into the center of the loaf. Source: The Spruce Eats ~~~~~ Rhonda in MO

Amish Milk Bread Prep:30 mins Cook:40 mins Rise :105 mins Total:2 hrs 55 mins 开云体育s:20 servings Yield:2 loaves Ingredients 2 1/4-ounce packets dry active yeast, or 1 1/2 tablespoons 1/4 cup water, warm; 95 to 110 F 2 cups milk, room temperature 1 tablespoon brown sugar, packed 1 teaspoon salt 2 tablespoons butter, soft 6 cups bread flour, divided 1 teaspoon vegetable oilSteps to Make It Gather the ingredients. In a large bowl, gently stir together the yeast and warm water. Add the milk, brown sugar, salt, and butter. Stir well to incorporate. Add 4 cups of flour and mix well. Add enough of the remaining flour, a little at a time, to make a dough that follows the spoon around the bowl. Turn the dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Grease a large bowl with vegetable oil and place the dough in it, turning it over so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour. After one hour, firmly punch down the dough. Turn dough out onto a lightly floured board and knead for 5 minutes, or until the bubbles are out of the bread. Divide dough into 2 equal portions. Shape each dough half into a loaf. Place each loaf into a greased 9 x 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes, or until doubled in size. Preheat oven to 350 F. Bake the loaves for 40 minutes or until the top is golden brown and the bread sounds hollow when tapped. Remove the loaves from the pans and allow them to cool down on a rack. Serve and enjoy! Can I Make My Own Bread Flour? Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. But you don't specifically need to buy bread flour to enjoy its benefits when baking. A quick and easy shortcut is to add 1 1/2 teaspoons of wheat gluten to each cup of all-purpose flour to produce bread flour like what you'd buy at the store. Brush the Loaves Brushing the loaves before or after baking with different ingredients produces different results. Depending on what you like in a loaf of bread, there's something you can do to enhance the crust texture: Brush the loaves with melted butter immediately after baking to produce a soft crust. Brush the loaves with milk before baking to produce a dark, shiny crust. Brush the loaves with a beaten egg white before baking to produce a shiny crust. Spraying loaves with water while they bake will produce a crispy crust. Source: The Spruce Eats ~~~~~ Rhonda in MO

Copycat Starbucks White Chocolate Sauce This decadent White Chocolate Sauce is made with only two ingredients! Use it for a white chocolate mocha, ice cream topping, and fondue. CourseChocolate CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s16 Calories152kcal AuthorTonia Larson Ingredients 8 oz white chocolate baking bars 1 ? cups heavy cream see notes for other consistencies Instructions Chop the white chocolate and place it in a medium-sized microwave-safe bowl. Set aside. Heat the heavy whipping cream in the microwave just until it comes to a boil. Pour the hot cream over the white chocolate in the bowl. Allow it to sit for 3-5 minutes. Gently stir the white chocolate and cream until smooth. Notes One: Dessert ToppingTo make a medium consistency for a topping, use 8 ounces of white chocolate baking bars and one cup of heavy whipping cream. Two: White Chocolate DipTo make a thick consistency to use as fondue or dip, use 8 ounces of white chocolate baking bars and 2/3 cup of heavy whipping cream. Three: StorageStore in an airtight container in the fridge for 5-7 days or in the freezer for 2-3 months.Nutrition 开云体育: 2tablespoon | Calories: 152kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 19mg | Potassium: 62mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.1mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Copycat Texas Roadhouse Cinnamon Butter This easy whipped Cinnamon Butter recipe is perfect for pancakes, waffles, and dinner rolls! Make it with butter, honey, and cinnamon. CourseSauces and Condiments CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s20 Calories100kcal AuthorTonia Larson Equipment KitchenAid Hand Mixer Glass Batter Bowl Ingredients 1 cup butter softened ? cup powdered sugar 3 tablespoons honey 1 tablespoon heavy cream 2 teaspoons ground cinnamon ? teaspoon vanilla Instructions Put the softened butter, honey, heavy cream, ground cinnamon, and vanilla in a mixing bowl. Mix at a low speed until combined, and then beat for 3-4 minutes until light and fluffy. Notes Store in an airtight container in the fridge for up to a week or in the freezer for 3-4 months.Nutrition 开云体育: 1tablespoon | Calories: 100kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 73mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.03mg ~~~~~ Rhonda in MO

Auntie Anne’s Copycat Soft Pretzel Nuggets This copycat recipe for soft pretzels is inspired by Auntie Anne's soft pretzel nuggets. They make a great after school snack and are a fun way to start cooking with kids. CourseAppetizer CuisineAmerican Prep Time15minutes minutes Cook Time8minutes minutes Inactive Time1hour hour Total Time1hour hour 23minutes minutes 开云体育s12 Calories229kcal AuthorTonia Larson Ingredients 2 ? teaspoons active dry yeast 2 tablespoons granulated sugar 1 teaspoon salt 1 ? cups warm water 4 cups flour ? cup baking soda 2 cups warm water 1 tablespoon pretzel salt for topping ? cup butter, melted Instructions Dissolve yeast, sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead until smooth and elastic. Place dough in a well oiled bowl and turn to coat. Cover and let rise for one hour. Preheat oven to 425°F. Turn dough onto floured surface. Pat down and cut into 12 equal pieces. Roll each piece into a rope and cut into small sections. Dissolve baking soda in 2 cups warm water. Dip dough pieces into baking soda solution. Place pieces on a greased cookie sheet. Sprinkle with pretzel salt. Bake at 425?F for 7-8 minutes until golden brown. Dip each nugget in melted butter after baking. Notes Makes 60 pretzel nuggets with a serving size of 5 per person.Nutrition 开云体育: 5nuggets | Calories: 229kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1525mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Orange Julius This homemade Orange Julius recipe is refreshing on a hot summer day. Or make an orange whip drink as a breakfast or brunch beverage! CourseBeverages CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s8 servings Calories160kcal AuthorTonia Larson Equipment Blendtec Blender Plastic Drinking Straws Crisa Cantina Pitcher Flute Jars Ingredients 12 oz frozen orange juice concentrate 2 cups water 2 teaspoon vanilla extract 1 cup half-n-half ? cup sugar 3 cups ice cubes 8 orange slices optional garnish Instructions Put all of the ingredients in a large 90-ounce capacity blender jar. Make in batches when using a smaller blender. Add the cover and blend until smooth. Pour into glasses, garnish with orange slices, and serve immediately. Notes One: Make AheadYou can make this up to two hours ahead of time. Place the covered blender jar or a pitcher with a lid in the freezer. Shake the orange julius every 20-30 minutes to keep it from freezing solid. Stir or shake well before serving. Two: StorageStore leftovers in the fridge for 2-3 days. Stir before serving. Or pour leftovers into an ice cube tray or popsicle mold and freeze for later. Three: PineappleUse a 12-ounce container of pineapple juice (or pineapple orange) concentrate and garnish with pineapple slices. Four: Ice CreamAdd two cups of vanilla ice cream instead of half-n-half. Or serve it over scoops of vanilla ice cream in glasses like an orange float. Five: SmoothieUse one cup of vanilla yogurt instead of half-n-half. Add one sliced banana and a scoop of vanilla protein powder if desired. Recipe adapted from Bounteous Blessings by Frances A. GilletteNutrition 开云体育: 1cup | Calories: 160kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 29mg | Potassium: 333mg | Fiber: 1g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 0.2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Copycat Noodles and Company Parmesan Chicken and Buttered Noodles This Copycat Noodles and Company Parmesan Chicken and Buttered Noodles recipe is a quick way to make one of your favorites at home! CourseDinner CuisineAmerican Prep Time5minutes minutes Cook Time5minutes minutes Total Time10minutes minutes 开云体育s3 Calories955kcal AuthorTonia Larson Ingredients Parmesan Chicken 3 cooked chicken breasts (see notes for how to make using raw chicken breasts) ? cup breadcrumbs ? cup grated Parmesan 1 teaspoon Italian seasoning ? teaspoon garlic powder ? cup butter melted 2 tablespoon olive oil Buttered Noodles 3 cups cooked egg noodles 3 tablespoon butter melted 3 tablespoon shredded Parmesan ? teaspoon salt ? teaspoon Italian seasoning ? teaspoon black pepper Instructions In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder. Heat olive oil in a saute pan over medium heat. Dip the chicken breasts in melted butter and coat with the breadcrumbs mixture. Fry the coated chicken breasts in the oil for a couple of minutes on each side, until golden brown. Put one cup of cooked egg noodles in three bowls. Toss each with one tablespoon of melted butter. Sprinkle with shredded Parmesan cheese, salt, black pepper, and Italian seasoning. Slice each parmesan chicken breast and lay the slices on top of the noodles in the bowls. Notes To use raw, boneless, skinless, chicken breasts instead start by slicing the chicken breasts in half widthwise so that you have two thin chicken breasts instead of one. It will take 3-4 minutes to cooker per side. Cook until the juices run clear or until the chicken reaches an internal temperature of 165°F.Nutrition 开云体育: 1/3 | Calories: 955kcal | Carbohydrates: 48g | Protein: 70g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 281mg | Sodium: 967mg | Fiber: 2g | Sugar: 1g Source: The Gunny Sack ~~~~~ Rhonda in MO

Winter Cherry Cobbler Super easy and tastes like a dream! Tart cherries are baked in their sweet juices and topped with cake. It's bubbly and delicious. CourseDesserts CuisineAmerican Keywordcherries, cobbler Prep Time10minutes minutes Cook Time30minutes minutes Total Time40minutes minutes 开云体育s12 Calories334kcal AuthorStacie Vaughan Ingredients 1 ? cup sugar divided 3 tbsp cornstarch 3 cans Bing cherries 398ml can, pitted in syrup ? cup unsalted butter 3 cups all-purpose flour 4 ? tsp baking powder 1 ? tsp salt ? cup plus 1 tbsp unsalted butter divided 1 ? cup milk sugar and cinnamon for topping Instructions Preheat oven to 400°F. Drain the cherries, reserving the juice. Spread cherries on the bottom of a 9x13-inch baking pan. Add 1 ? cup sugar and cornstarch to a small saucepan. Stir in reserved cherry juice. Bring to a boil. Reduce heat to medium low and stir for 1 to 2 minutes, until it thickens. Pour 1 ? cups hot cherry sauce over the cherries in the baking pan. Set the rest of the sauce aside. Dot the fruit in the baking pan with ? cup butter. In a large bowl, sift together flour, ? cup sugar, baking powder and salt. Cut in ? cup plus 1 tbsp butter with a pastry cutter. Stir in milk. Spoon batter over the fruit. Sprinkle with sugar and cinnamon as desired. Bake for 30 minutes or until the topping is golden brown. Serve warm with reserved sauce. Nutrition 开云体育: 1g | Calories: 334kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 529mg | Fiber: 2g | Sugar: 37g Source: Simply Stacie ~~~~~ Rhonda in MO