HONEY BUTTER ROLLS WITH
COARSE SALT
3 1/4-3 1/2 cups flour
1 pkg yeast
1/2 tsp kosher salt
1 cup milk, warmed
3 tbls honey
4 tbls butter
1 egg, beaten
Coarse salt
Honey Butter:
6 tbls melted butter
3 tbls honey
In the bowl of a stand mixer, combine 3 1/4 cup flour, yeast and salt. Add the warm milk, honey, butter and egg. Using the dough hook, mix until flour is completely incorporated (5 minutes). If the dough seems sticky, add 1/4 cup of flour. Cover bowl with plastic wrap and let sit at room temperature 15 minutes, up to 2 hours or risen. Grease a 9X13 dish. Turn dough out on floured surface; punch down and divide dough in half. Roll each half to a 12”square, 1/2” thick. Brush each half with honey butter. Cut each square into 6 strips. Roll each strip into coils and seal seam. Place seam side down in baking dish (at this point you can cover and refrigerate overnight and proceed with instructions) Cover with a damp towel and let rise for 30 minutes until puffy. Bake at 350 for 18-25 minutes and golden brown. Brush with remaining honey butter and sprinkle with flakey salt.
CREAM OF SQUASH SOUP
1 tbls butter
1 tbls flour
Salt and pepper to taste
1/4 tsp of ginger, nutmeg or both
1 1/2 cups chicken broth
1 cup half and half
1 pound squash, cubed, boiled until tender and drained (mashed if desired)
Melt butter; add flour and heat until bubbly. Add seasonings. Stir in half and half and heat until bubbly. Stir until it thickens. Add squash and broth. Heat until simmering. Add more half and half if necessary. Makes 3 1/2 cups; or 3-4 side dish servings.
GRILLED BACON WRAPPED SHRIMP
Bacon Slices (enough to wrap scallops)
Large shrimp, peeled (allow 4 per person, depending on size)
Marinade:
1/2 cup soy sauce
1/2 cup honey
2 tsp minced garlic
1/2 cup olive oil
4 tbls apple cider vinegar
Skewers for grilling
Cooked rice
Wrap shrimp in bacon and secure on skewer. Whisk together marinade ingredients. Place skewers on a hot grill; brush shrimp liberally with marinade. Cook 5-8 minutes per side. When firm and done, remove from grill. Drizzle with remaining marinade. Serve over hot rice.
RASPBERRY CREAM CHEESE COBBLER
1 stick butter
1 egg, beaten
1 cup milk
1 cup flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 quart raspberries
2 oz cream cheese, cut in small pieces
Melt butter in a 10” iron skillet. Mix egg, milk, flour, sugar, baking powder and salt. Pour into skillet with melted butter. Do not stir. Add raspberries and sprinkle with cream cheese. Bake at 350 for 45 minutes until golden brown. Crust will rise over the fruit.
CHICKEN MARSALA
4 chicken breasts
Salt and pepper
4 tbls olive oil
2 tbls butter
1/2 tsp thyme
3/4 cup chicken broth
1 green onion, chopped
8 oz sliced mushrooms
1 1/2 tbls flour
1/2 cup Marsala wine
Cooked rice
Pound chicken until thin. Dredge in flour, salt and pepper; saute breasts in olive oil for 3 minutes on each side. Remove chicken. In same pan, add butter, thyme, green onion and mushrooms. Stir. Add flour and cook 1 minute. Add wine and broth. Return chicken to pan and cook until bubbly. Serve over rice.
PEPPERMINT BARK
1 pound white candy coating/almond bark
1 tbls butter
1 tbls canola oil
1 cup chopped peppermint candies
Line baking sheet with parchment. Melt white candy in microwave until smooth. Stir in butter and oil. Stir in candies. Spread until desired thickness on pan. Refrigerate until firm. Break into pieces. Store in airtight containers.
