Monday, June 28, 2010

Caramel Fondue

So every year there is a father and sons campout in our ward. Me and few friends always get together and do a fondue party and stay up late chatting. Normally we do a chocolate fondue and cheese. But this year my friend Michelle had a baby, adorable Brigham does NOT like chocolate! So I decided to do a caramel fondue for her and it was yummy!

2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2 cups heavy cream
1 stick butter, room temperature and cut into pieces
2 tsp vanilla

In a sauce pot combine, water, syrup and sugar. Over low heat cook for about ten minutes till the sugar is completely dissolved. Increase heat to moderate and cook till syrup begins to turn a golden brown. Swirl the pan or brush down the sides with a pastry brush with water. Continue to cook till the syrup is a deep amber color. Remove from heat and add butter and heavy cream. Return to heat and bring to a simmer. Remove from heat and add vanilla. Allow to cool for 30 minutes. Serve warm or cold with fresh fruit, angel food cake or our personal favorite scones. Supper yummy!

Tuesday, June 15, 2010

Sweet and sour Chicken

We really enjoy chinese food so I decided to take a stab at making it from home and oh my was it yummy! We served it with some fried rice!

6 boneless skinless chicken breasts (cut into 1” cubes)
Flour to coat
4 egg yolks
2 Tablespoons soy sauce
Oil for frying
Toss the chicken in flour then in the yolks and soy sauce then again in the flour. Deep fry till completely cooked. Remove from oil and season with salt.

Sweet and Sour sauce:
1 can pineapple chunks (reserve juice for sauce)
1/2cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
Combine all ingredients except for corn starch. taste and adjust sourness or sweetness to your liking. Bring to a boil then add corn starch to thicken. toss chicken in sauce nad serve over rice.

Tuesday, June 8, 2010

Grandma Macbeth's Scones

I'm posting this just for my friend Heidi who loves all things fried and requested this for her upcoming visit. Best served fresh and hot with honey butter and powdered sugar. Also good with perserves.

2 T yeast
1/2 c water, lukewarm
2 c milk, scalded then cooled
1/2 c shortening
1/2 c sugar
2 tsp salt
3 eggs
6 c flour

combine water and yeast and allow to dissolve. Combine all ingredients well to form a soft dough. chill for at least one hour preferably overnight. Roll out dough on a floured surface then cut into strips or shapes and deep fry. Serve hot.

Never Fail Dinner Rolls

These rolls are the best and they really are never fail! You can also use this recipe for a braided loaf or just do it as the crossiants. I've done it with an herb butter and cheese butter and just butter all are great! Super Yummy!

2 T yeast
1/2c warm water
1 1/2 c canned milk*
1 c very warm water
2 eggs
1/2 c sugar
1 tsp salt
6-8 c flour
2 T butter, melted plus extra for later

Dissolve yeast in the 1/2 c water. In large bowl combine very warm water and sugar, and salt. Mix till dissolved. Add eggs and milk and then the yeast. Add 3 c flour then the melted butter. Add 3-5 more cups of flour. add enough flour till it forms a soft ball of dough, which will seperate from the side of the bowl. Depending on the altitude and mositure in the air will depend on how much flour you need. I use 8 here. Knead on a floured surface until smooth and elastic. Let rise for 1 1/2 hours. Seperate the dough into 3 sections. roll out each section and coat with the reserved melted butter. Use a pizza cutter and cut into wedges. Roll each wedge into a crossiant starting with the wide edge. brush tops with more melted butter. Place on pan and allow to rise about 30 minutes or until they double in size. Bake at 400` for 10-12 minutes.

* if you don't have canned milk you can use regular milk, I perfer using whole milk if I don't have canned. Using the canned milk just makes for a richer dough.