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. 

Buns

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

• 3 tablespoons melted butter

This recipe can be found at KingArthurFlower.com

Ingredients

1 lb. Frieda’s Fiesole Baby Purple Artichokes
1/4 cup extra virgin olive oil
Sea salt and pepper

Steps

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!

Ingredients

• 3/4 cup plus 2 tablespoons light brown sugar
• 1 1/2 sticks unsalted butter, softened
• 1 vanilla bean, split, seeds scraped
• 1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350°. Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.

2. In a large skillet, combine the remaining 3/4 cup of brown sugar with the 1/2 stick of butter and the vanilla bean and seeds and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. Remove the vanilla bean and pour the pan juices over the pineapple.

3. In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream–egg mixture and beat again until fluffy, 2 minutes.

4. Spoon the batter over the pineapple and spread it evenly. Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.

Ingredients

1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Directions

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.

Read more at Food Network

Ingredients:

3/4 cup butter, softened
1 egg
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

Directions:

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

LEFTOVER EASTER CANDY BROWNIES

Makes 20

Boxed brownies go from ho-hum to fabulous by adding in your leftover chocolate Easter candy.

Ingredients:

• 1 box chocolate brownie mix
• 2 eggs
• 1/4 water
• 1/2 vegetable oil
• 10 ounces chopped candy

Directions:

1. Preheat oven to 350 degrees F. Spray 8 x 8-inch glass baking dish with cooking spray.
2. Make brownie mix according to the package directions.
3. Before spreading the batter into the pan, fold in pieces of candy.
4. Pour into the dish and spread evenly. Bake 42-45 minutes or until a toothpick inserted into the center comes out clean.