Graham Crackers

 1/2 cup butter

3/4 cup brown sugar

1 tsp. vanilla

2 cups whole wheat flour

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk + 2 Tsp.

In a bowl, cream together butter and brown sugar.  Stir in vanilla.  Combine flours, baking powder, baking soda and salt.Stir into creamed mixture, alternating with milk.  Cover and chill dough for approximately 1 hour.

Preheat oven to 350°.  Grease cookie sheets.  On a lightly floured surface, roll the dough out in to 1/8 inch thickness.  Cut into rectangles.  Place 1/2 inch apart on cookie sheets.

Bake for 10 minutes or until crisp and edges are golden brown.  Cool on wire racks.

Makes 22 large or 22 small crackers.

Applesauce

7 lbs. apples peeled & cored

1 ½ cups water

1 ½ Tbsp. lemon juice

1 Tbsp. butter

½ tsp. cinnamon

¼ tsp. ground allspice

¼ tsp. salt

Place all ingredients in an instant pot and cook for 5 minutes (the entire process will take about 20-30).  Release pressure and puree.

Fill quart jars and process in a steam canner for 20 minutes.

Butterbeer

HOMEMADE BUTTERSCOTCH:

1/4 cup butter 

1/2 cup brown sugar

1/2 cup whipping cream

1/2 tsp vanilla extract

Heat your butter in a medium saucepan over medium heat. Do not burn the butter. Heat it just until melted. 

Add brown sugar and salt (if you used unsalted butter) and mix well.

Once the sugar has dissolved some, add 1/2 cup whipping cream. It doesn't take long to get the brown sugar dissolved a bit. 

Mix well.

Bring the mixture to a boil. Make sure you stir every so often as it comes to a boil so it doesn't burn.

Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but it can be done faster than that. Check the coating frequently.

Let cool. Add vanilla. Set aside.

MAGICAL WHIPPED CREAM:

1 cup whipping cream

1 cup marshmallow creme

Combine 1 cup whipping cream and marshmallow creme in a mixing bowl.

With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like whipped cream typically is.

BUTTERBEER:

4 cups cream soda ice cubes (put cream soda in ice cube trays and freeze)

4 cups vanilla ice cream (or less if you want it a little less creamy)

4 tsp butter extract

8 Tablespoons homemade butterscotch

2 cups cream soda

Magical Whipped Cream (to put on top)

In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda.

Mix well.

Pour into glasses and top with Magical Whipped Cream. Top with more butterscotch.

Sweet Potato Pancakes

1 medium sweet potato

1/2 cup old-fashioned oats

1 large egg

4 egg whites

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup greek yogurt

Cook sweet potato in microwave or bake in oven until fork tender.  Cool and peel.  Add oats to blender and process until a powder.  Add cooked sweet potato, eggs, vanilla, cinnamon and yogurt.  Process until smooth.  Pour pancakes on hot griddle.  Serve with maple syrup.

Print recipe HERE.

Brazilian Cheese Rolls

 2 eggs

1/2 cup olive oil

1 1/3 cup milk

3 cups tapioca flour

1 cup grated cheddar cheese

1 tsp. salt

Preheat oven to 400°.  Grease 2 muffin tins with cooking spray.  Combine all ingredients in a blender.  Pulse until combined, stopping to scrape down the sides with spatula as needed.

Pour batter into muffin tins, filling each about halfway full.  Bake for 20 minutes, until the tops are lightly browned.  Cool and serve immediately.

Makes 24 rolls.

Print recipe HERE.

Artisan Dutch Oven Bread

 3 cups flour

1 1/2 tsp. salt

1/2 tsp. instant yeast

1 1/2 cups warm water

Mix ingredients in mixing bowl.  Cover with plastic wrap and let rise for at least 12 hours.  Preheat oven to 450° with dutch oven and lid inside to heat as well.

While oven is preheating, punch down dough.  When oven is ready, lightly flour a square of parchment paper.  Pour dough (will be sticky) in the center of parchment paper and place in dutch oven.  Cover with lid and bake for 30 minutes.  Remove lid and bake another 15 minutes or until golden brown on top.

Print recipe HERE.