Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
This recipe can be found at KingArthurFlower.com
1 lb. Frieda’s Fiesole Baby Purple Artichokes
1/4 cup extra virgin olive oil
Sea salt and pepper
1. To prep artichokes, wash and peel back outer leaves; cut in half if desired. Bring 2 to 3 inches of water to boil in a pot fit with a steamer insert. Place the artichokes in the steamer basket, cover tightly, and steam until just tender – about 6 to 8 minutes. Drain well.
2. Cool slightly, then toss in olive oil and arrange in a single layer on a baking dish. Bake in a 400-degree oven for 7 to 8 minutes. Sprinkle with salt and pepper to taste.
Grilled Artichokes: After step 1, brush artichokes with olive oil and place on hot grill for about 5 minutes per side, until charred in spots.
Serve with mayonnaise, lemon or balsamic vinegar. Try Frieda’s Meyer LemonMayonnaise: mix mayonnaise with a squeeze of Meyer Lemon juice and a bit of zest. Enjoy!
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
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Preheat oven to 350 degrees.
Butter a tube or bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.
In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary.
Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter.
Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.
NOTE: This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, etc.
Recipe Courtesy of Cooks.com
3/4 cup butter, softened
1 tbsp. vanilla
2/3 cup sugar
2/3 cup packed brown sugar
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups small chocolate Easter candies or coarsely chopped candy bars (Editor’s note: We used Hershey’s Solid Milk Chocolate Eggs)
36 jelly beans, if desired
1. Heat oven to 375⁰F. Beat butter, egg and vanilla in large bowl until well mixed. Mix in both sugars.
Recipe courtesy of Recesslv.com
1. Preheat the oven to 375°F. Line a baking sheet with waxed paper.
2. Lay the candy bars (alternating flavors) side-by-side on the prepared baking sheet. Place the baking sheet in the oven for 3 to 5 minutes, or just until the chocolate bars are melted. Remove the pan from the oven.
3. Use the tip of a skewer or knife to swirl the chocolates together. Press the eggs into the melted chocolate- scattering them all over. Sprinkle sprinkles on top too. Place the baking pan in the freezer for about 15 minutes (or until set). Use a knife to break apart the bark. Keep the bark in a covered container in the refrigerator or freezer until ready for munching.
Recipe courtesy of Dash Recipes
Boxed brownies go from ho-hum to fabulous by adding in your leftover chocolate Easter candy.