Butterscotch Bubble Loaf

Best Bubble Bread In the World: A friend made this at a primary activity. They were so good even Chad couldn't stop eating them. I can't wait to try them out. She said she just makes bread dough in her bread maker and uses it instead of Rhodes dough. This recipe is definitely worth trying.


Butterscotch Bubble Loaf
18-20 Rhodes frozen pan rolls, cut in half (or dough for rolls)
1/2 box butterscotch COOK AND SERVE mix (not the instant!!) about 1/3 c.
1/2 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans (optional)
Bundt pan

Spray pan with non-stick cooking spray. Cut semi-thawed pan rolls in half and dip them in dry pudding mix. Arrange rolls in bundt pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter and heat together until butter is melted and syrup is formed. Pour over pan rolls. Cover with plastic wrap. Let rise until double in bulk. (2-3) hours if using the Rhodes rolls, only about 10-15 minutes if using homemade rolls. Bake at 350 for 30 minutes. Invert bundt pan onto a serving plate when rolls are done.

We also like to do something similar to this, but instead we do a herb-loaf. I melt about 1/2 c. butter and put garlic salt, oregano, thyme, basil, and whatever other spices I have in the cupboard that sounds good, and dip the rolls in that, and then pour the remaining butter mixture over the top of the rolls and bake until done. It's good with just about anything!

Caramels

I'll be happy to share my caramel recipe. I have a confession to make anyway. I have officially decided that I prefer caramel over chocolate. Never thought that would be true. But hey, I like it better. What can I say! And it's all because of these caramels. My most favorite candy ever!

Just made some the other day. Not to mention the fact that I've made the caramel popcorn recipe I posted four times in two weeks. I LOVE caramel!

Ingredients:

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 1 /2 cups butter (real butter)

1 1/2 cups light corn syrup

1 can (14 oz) sweetened condensed milk

1 1/2 teaspoon vanilla (optional)

Directions:

Combine ingredients in a heavy saucepan. Stirring constantly, bring to a boil. Cook and stir (don't scrape the sides of the pan) until mixture reaches 242 degrees on a candy thermometer or is a firm ball when added to cold water. Pour in a greased 13 X 9 pan. Don't scrape the pan when pouring. Let set until cool. Cut and wrap in wax paper. Or use as a caramel coating for caramel apples or pretzel rods.

* The original recipe says to cook the caramel until it reaches 238 degrees. I have found that the caramel is too soft and sticky when I only cook it this long. It doesn't hold its shape when cut. So, I make sure that it reaches 242. Put the thermometer in the middle of the boiling caramel, not on the bottom of the pan, to get the best results. This may vary depending on altitude and humidity. Also, if you find out you didn't cook the caramel long enough and it's too soft, you can pour it back in the pan and cook it again to a higher temperature and it will still turn out good.

Recipes Request

Hey Erin I was showing the girls I work with the blog and Judy my boss was wondering if she could have the recipe for your carmels?

Fresh Herb Butter

My friend Melissa gave our family a loaf of bread and this butter spread in a classy little jar for Christmas. The spread was delicious! It was a great idea for a neighbor gift, so I thought I'd pass the recipe along. Melissa used fresh herbs from her herb garden. If you can't find any fresh herbs, you could probably use dried ones although it probably won't taste as good. Cut the amount by 1/3 if replacing dried herbs for fresh herbs.

Fresh Herb Butter

Ingredients:

1 pound softened butter

2 ounces softened cream cheese

2/3 cup of finely chopped fresh parsley

2 tablespoons finely chopped tarragon

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped oregano

1/2 to 1 teaspoon lemon zest

1 tablespoon lemon juice

kosher salt and pepper to taste

Cream all together. Adjust seasonings to your preferences. Refrigerate.

Peanut Butter Bars

Peanut Butter Bars
These were so good, and so fast to make because you don't have to bake them. They taste like peanut butter cups. Even Chad liked them.

Ingredients

* 1 cup butter or margarine, melted
* 2 cups graham cracker crumbs
* 2 cups confectioners' sugar
* 1 cup peanut butter
* 1 1/2 cups semisweet chocolate chips
* 4 tablespoons peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Blueberry French Toast Bake

This is one of my new favorites for breakfast . . . actually we had it for dinner. I made the French bread and used it as soon as it was cool enough to cut. It was a pretty dense bread. The original recipe calls for French bread that is twelve days old. If you're going to use a lighter bread, make sure it's a little dry.

Ingredients:

1 loaf French bread, sliced in thick pieces

5 eggs

1 1/2 cups of half and half

1/2 cup milk

1 1/2 cups brown sugar, divided

1 teaspoon vanilla extract

1 tsp cinnamon

1/2 teaspoon nutmeg

1 cup chopped pecans

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Directions:

1. Arrange bread in a greased 13 X 9 inch pan. In a bowl, combine the eggs, half and half, milk, 3/4 cup brown sugar, vanilla, cinnamon, and nutmeg; pour over bread. Cover and refrigerate a minimum of 5 hours.

2. Remove from the refrigerator 30 minutes before baking. Turn bread slices over. Sprinkle pecans over bread. Combine butter and 3/4 cup brown sugar; crumble over top. Bake, uncovered at 400 degrees for 40 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

* I made this a lot more unhealthy than the original recipe. I was trying to use up my half and half so I used it instead of 2 cups of milk. Then I also stirred 3/4 cup of brown sugar in with the butter instead of 1/4 cup. This was an accident. A delicious one! The sugar, pecans, and blueberries that top this French toast make the best streusel-like topping.

Monster Cookies

So a lady that I work with made these cookies and brought them to work and they were to die for! I am on a peanut butter kick so they were amazing. So not only were the cookies the size of monsters so was the recipe, so I halfed it last weekend and still had enough to put some dough in the freezer for later! (So you may want to fourth it!)

1 pound butter or margarine, softened
3 pounds cream-style peanut butter (6 1/4 cups)
2 pounds brown sugar
4 cups granulated sugar
1 tablespoon corn syrup
1 tablespoon vanilla
8 teaspoons soda
1 dozen eggs
1(12 oz) package of chocolate chips (2 cups)
1(16 oz) package of plain m&m's
18 cups rolled oats

Cream butter with peanut butter. Add the remaining ingredients, in order, blending well after each addition. Use an ice cream scoop to dip out dough. Flatten cookies on ungreased baking sheet, leaving ample room for spreading. Bake at 350 degrees, for about 15 minutes depending on size. Yields about 75 to 80 cookies.

So this isn't a great picture but I used peanut m&m's and just chopped them up so you get peanuts too! Bon Appetite!