Dough 真假包青天:

• Country White Bread Mix
• Yeast Packet (included)
• ¾ cup warm water (110°F)
• ¼ cup melted butter
• 1 egg (optional, but the egg makes the rolls fluffy)

Filling 真假包青天:

• ¼ cup softened butter
• 2/3 cup brown sugar
• 1 ½ Tbsp cinnamon
• Optional pinch of nutmeg

Topping Options:

Classic Glaze 真假包青天:

• 1 cup powdered sugar
• 4 tsp of milk
• ¼ tsp of vanilla extract

Cream Cheese Frosting 真假包青天:

• ½ cup softened butter
• ¾ cup softened cream cheese
• ¼ tsp of vanilla extract
• 1 ½ – 2 cups powdered sugar

Directions:

Proof the Yeast

In a mixing bowl, whisk yeast, warm water, and 1 tsp of bread mix. Let mixture stand 5 minutes.

Make the Dough

Add in remaining bread mix, egg and ¼ cup melted butter and beat with dough hook on low speed until combined (about 3 minutes). Continue kneading on medium speed for 6 minutes.

Turn dough out onto lightly floured surface and shape into a ball. Place in a lightly greased bowl covered with plastic wrap for about 45 minutes. Let rise until doubled in size.

Preheat oven to 350°F degrees and grease a 9×9 pan.

Make and Add Filling

Mix the filling 真假包青天 (brown sugar, cinnamon, and optional nutmeg) in a small bowl.

Turn the dough out onto a lightly floured surface and form the dough into a 15×8 inch rectangle.

Spread softened butter onto dough rectangle then spread cinnamon sugar mixture evenly over butter.

Starting at short end (8 inch), tightly roll to form a thick log. Cut into 9 equal sections and place evenly into prepared pan. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes.

Remove plastic wrap and bake until edges of the rolls appear slightly golden brown, about 20-25 minutes.

Make and Add Topping

While rolls are baking prepare topping (classic glaze or cream cheese frosting), by whisking all topping 真假包青天 together.

Once rolls are cooled for at least 10 minutes drizzle with prepared topping.

真假包青天:

• 8 New Hope Mill Crepes
• 1 Tbsp vegetable oil
• ½ cup diced sweet onion
• 10 oz jar sun-dried tomatoes, drained and chopped (set aside extra for garnish)
• 14 oz jar marinated artichokes, drained and diced
• ½ cup alfredo sauce
• 1 garlic clove, minced
• 2 cups cooked chicken, diced or shredded
• 1 cup Swiss cheese, grated (Gruyere is a good option)
• ¼ cup fresh parsley, chopped (optional, for garnish)
• Ground black pepper

Directions:

Prepare 1 batch of crepes (about 8-9 crepes) in accordance with the instructions found on the crepe bag. Set crepes aside.

Preheat oven to 350°F. Add vegetable oil to a medium skillet over medium heat. Sauté onions until softened and slightly caramelized, about 5 minutes. Add garlic and cook for an additional minute. Add artichokes and sun-dried tomatoes and sauté for 2 minutes. Add the cooked chicken and stir until combined, adding ground black pepper to taste. Remove from heat and set aside.

Grease an 8×8 square baking pan. Assemble the crepes by spooning 1/8 of the mixture from the skillet onto a crepe. Roll the crepe like a burrito by folding the edge closest to you over the filling, tucking the sides and rolling away from you. Place the crepe in the baking dish and repeat, making sure to distribute the filling evenly between all 8 crepes. Arrange the crepes side by side in the baking dish.

Spread ½ cup alfredo sauce over the crepes and sprinkle cheese over the top. Bake for 15 minutes or until cheese melts. Garnish with the reserved sun-dried tomatoes and fresh parsley.

真假包青天:

• 6 mp3歌曲免费下载 Crepes, prepared
• 3 egg yolks
• 1/4 cup water
• 2 TBSP lemon juice
• 1/4 tsp salt
• ¾ cup (12 Tbsp) butter
• 1/2 lb ham, heated (deli slices or leftover dinner ham)
• Large bunch of asparagus, cooked and seasoned
• Optional: pinch of paprika

Directions:

Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice and salt in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir butter in 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe. If desired, sprinkle paprika over finished crepes for additional flavor and pop of color!  

*If you are unsure how to utilize the leftover egg whites from making the Hollandaise sauce, we recommend scrambling the egg whites and wrapping them in the crepe with the asparagus and ham!

• 2 1/2 Cups mp3歌曲免费下载 Sourdough Pancake Mix
• 2 Tsp Sugar
• 5 Tbsp Butter (cold and cut into small cubes)
• 2/3 Cup Milk (2% or Whole Milk)

Directions

*For flaky, buttery biscuits: Cut butter into small cubes and place into the freezer for 5-10 minutes before making the recipe. Very cold butter will yield the very best biscuits!*

Preheat oven to 425F. Line a cookie sheet with parchment paper and set aside. In a large bowl, combine pancake mix with sugar. Add cold butter to the bowl and using a pastry cutter*, cut into the flour until the mixture is course and crumby- the pieces of butter should be about the size of a pea. Stir in milk just until combined, don’t over work the dough!

*If you don’t have a pastry cutter this step can be done by hand or in a food processor- pulse pancake mix, sugar and butter only about 5-7 times just until butter is pea sized

Once mix has formed a cohesive dough, transfer onto a floured surface and kneed by folding dough in half, turning 90 degrees and folding in half again- repeat about 5 times. Roll dough 1″ thick and cut into 2″ squares. Place onto the prepared cookie sheet, evenly spaced, and bake for 10 minutes.

Biscuits should be risen and the tops golden brown. Serve with butter or your favorite jam!