Maple Roasted Apple Bread with Caramel Icing


Warm caramel frosting, over a light and buttery apple bread, is a perfect slice of fall! ~Amy 

Maple Roasted Apple Bread with Caramel Icing

Maple Roasted Apples:

1 large apple, pink lady, honey crisp, etc… peeled and diced
1-2 tbsp butter melted
1-2 tbsp maple syrup

Heat Oven to 350 degrees.

Whisk together butter and maple syrup.
Place apples on a small parchment lined baking sheet. Drizzle with butter mixture and toss to coat, bake for 10 minutes or until tender. Set aside.

Batter:
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda

Whisk together in a medium sized bowl.set aside.

2 eggs
3/4 cup sour cream
1/4 cup butter, melted and cooled
1/2 tsp vanilla

In a small mixing bowl, whisk together all ingredients until smooth.

Pour into dry ingredients and stir until well blended. Add apples and pour into prepared pan. Bake 45-50 minutes or until golden brown and cake tester cones out clean.

Cool about 10 minutes. Turn out onto cooling rack, and frost with caramel icing.

Caramel Icing:

1/4 cup butter
1/2 brown sugar
2 tbsp milk
1 1/2 cups powdered sugar

Ina medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Whisk in milk and remove from heat. Quickly whisk in powdered sugar and beat until smooth. Quickly spread frosting over the top of warm bread.

Makes 1 loaf

Recipe by Amy Richardson

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Fresh Lilac, Blackberry, and Butter Palette!


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Paint your pallette with delicious, butter, blackberry jam, and delicate lilac blossoms. The perfect little station for your Easter celebration! ~Amy

Fresh Lilac, Blackberry, and Butter Palette!

Butter, at room temperature
Blackberry Freezer jam
Lilac blossoms
Fresh baked rolls

Slate or marble tile

Stir butter until smooth. Place on tile and spread slightly to flatten. Place a couple of tablespoons on top. And gently swirl. Sprinkle with lilac blossoms, and serve with hot rolls or bread.

Recipe by Amy Richardson

Hand-Crafted Butter And Bread Boulangerie Party Menu


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A Handcrafted Butter and Bread Boulangerie Party Menu! Perfect for a winter gathering! Today on KSL’s Studio 5!

Menu:
Hand-Crafted Butter
And Bread Boulangerie

Assorted Homemade Butters:
Homemade Fleur de Sel Butter
Apricot Orange Blossom Honey Butter
Black Pepper, Manchego, and Fresh Rosemary Butter
Candied Orange and Cranberry Honey Butter
Gorgonzola, Olive, and Walnut Butter
Candied Lemon Honey Butter

Assorted Breads: Mrs. Backer’s Pastry Shop, Gourmandise Bakery*
Parker House Rolls
Croissants
Swedish Limpa
Almond Pastry Ring
Rum Bread
Christmas Stollen
Baugettes
Assorted French rolls
French baguettes
Apple bread
Seven Grain Bread

Drinks:
Holiday Hot Chocolate and Hot Spiced Pear Cider

* tip to keep breads warm. Heat terra cotta tiles or paving bricks in 350 degree oven for 25 minutes. Wrap in cotton napkin or thin towel and place in the bottom of serving basket or tray.

Recipes:
Homemade Fleur de Sel Butter

3 cups heavy whipping cream
1 tsp Fleur de Sel

Place cream in food processor. Run on high for 10-15 minutes, or until butter comes together and milk separates. Remove and press out additional liquid either by hand or in a fine mesh sieve. Stir in salt, and refrigerate or freeze to keep fresh.

Makes 3/4 pound

Apricot Orange Blossom Honey Butter

1/2 cup Fleur de Sel Butter
1/4 cup + 1 tbsp finely snipped, dried apricots
4 tbsp powdered sugar
2 tbsp orange blossom honey
1/4 tsp vanilla

Mix all ingredients together until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Black Pepper, Manchego, and Fresh Rosemary Butter

1/2 cup Fleur de Sel Butter
4 tbsp finely grated, Manchego cheese
1/2 tsp black pepper
1-2 sprig fresh rosemary, leaves removed and finely minced

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Orange and Cranberry Honey Butter

1/2 cup Fleur de Sel Butter
4 tbsp powdered sugar
2 tbsp fresh Candied Cranberries*
Candied Orange Zest
1 tbsp honey
1/4 tsp vanilla

Candied Cranberries and Orange Zest
1/2 cup sugar
1/2 cup water
Cranberries
Orange zest ribbons

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Repeat with cranberries. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Gorgonzola, Olive, and Walnut Butter

1/2 cup Fleur de Sel Butter
4 tbsp crumbled Gorgonzola cheese
2 tbsp finely chopped olives
2 tbsp finely chopped walnuts

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Lemon Honey Butter

1/2 cup Fleur de Sel Butter
3 tbsp powdered sugar
Candied Lemon Zest*
1/4 tsp vanilla

Candied Lemon Zest:
1/2 cup sugar
1/2 cup water
Zest ribbons from 1 lemon

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Cranberry Pear Bread Pudding with Cranberry Caramel Sauce


Cranberry Pear Bread Pudding with Cranberry Caramel Sauce

Bread Pudding:

1 loaf Artisan bread, cut in to cubes
1 cup while milk
1 cup half and half
4 eggs
1 cup sugar
1/3 cup brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 pear, peeled and finely chopped
1 cup cranberry sauce* ( see Sweet Orange Cranberry Sauce recipe )

Sugar Topping:

1/4 cup sugar
1/4 tsp cinnamon
Crystal sugar, (optional)

Cranberry Caramel Sauce:

1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup cranberry juice

Preheat oven to 350

To make pudding:
Butter a medium sized baking pan or individual ramekins, bottoms lined with parchment. Set aside.

In a small bowl, stir together 1/4 sugar and cinnamon. Set aside.

In a large bowl place bread. Pour milk and half and half over bread and stir to coat. In a separate bowl, whisk together eggs with sugars. Add in melted butter and vanilla. Pour over bead mixture and mix well. Stir in chopped pear.

Option 1:
Place cranberry sauce in the bottom of individual ramekins, for upside down style. Then evenly distribute bread pudding mixture over the top. Sprinkle with cinnamon and sugar mixture. Place ramekins on baking and bake 35-40 minutes or until golden brown and set.

Option 2:
Place half of the bread mixture in to baking dish. Evenly spread cranberry sauce over the bread. Top with remaining half of bread mixture, sprinkle with sugar mixture and top with crystal sugar if desired.

Bake for 50-55 minutes or until golden brown and set.

Caramel sauce:

In a medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Remove from heat and whisk in sour cream until smooth. Whisk in cranberry juice. Cool until ready to use. For a thicker sauce, refrigerate until ready to use.

To serve:
For individual ramekins, run a knife around edges to loosen, invert onto individual plates. Remove parchment and top with additional cranberry sauce if desired. Serve with a swirl of caramel sauce.
For pan size, cut into even pieces. Serve with caramel sauce.

Makes 6-8 servings

Recipe by Amy Richardson

Bubba’s Famous Buttermilk Pie


Bubba's Famous Buttermilk Pie

Is it too early to think about pies for Thanksgiving? This is one of my top restaurant favorites! Bubba’s Famous Buttermilk Pie in Jackson Hole Wyoming. Because I love this pie so much, I decided last fall to come up a recipe that is pretty darn close. It has a delicious custard filling, and is served with fresh lemons and whipped cream. I am wishing I had some right now…. I better get baking!
Here’s the recipe just in case you’re in the mood for pie too!
-Amy

Bubba’s Buttermilk Pie
Ingredients:

1 – 9 inch pie crust
1/2 c. butter, softened
1 1/2 c. sugar
3 T flour
3 eggs, beaten well
1 c. buttermilk
1 t. vanilla
1 t. lemon juice
Pinch of salt
1 lemon sliced into wedges
Sweetened whipped cream

Method:

Heat oven to 350

Lightly prick crust. Place crust in preheated oven and bake for 5-7 minutes. Set aside.

With an electric mixer, beat butter and sugar together. Add eggs one at a time. Add vanilla, lemon juice, and salt until smooth. Slowly add Buttermilk, and beat until well blended. Pour into crust and bake for 50-60 minutes or until top is golden brown.

Cool and serve with fresh lemon slices and cream.

Makes 8 servings

Bubba’s Famous Buttermilk Pie is on the menu at Bubba’s Barbeque in Jackson Hole, Wyoming.

You can also check out our segment from last year on Studio 5!
http://studio5.ksl.com/index.php?nid=126&sid=22964896