Golden Puffs With Honey Butter Dip Food

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.

GOLDEN PUFFS

Steps:

• Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
• Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
• Add 1/4 cup oil, milk and egg; beat until smooth.
• Drop batter by teaspoonfuls into hot oil.
• Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
• Mix 1/2 cup sugar and the1 teaspoon cinnamon.
• Roll warm puffs in sugar-cinnamon mixture.

RACHEL SANDWICHES

Steps:

• Butter 1 side of each bread slice, if desired.
• Layer cheese, corned beef and coleslaw on buttered side of each of 6 bread slices.
• Top with remaining bread slices with buttered side down. Cut sandwiches in half.

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

GOLDEN PUFF

Steps:

• Spray with oil a 12x8-inch baking dish.
• Cover bottom of dish with a layer of soda crackers.
• Add cheese slices.
• Top with remaining crackers.
• Beat together eggs, milk, mustard and pepper.
• Pour on top of crackers.
• Cover.
• Set dish is refrigerator overnight.
• Sprinkle with paprika.
• If your mixture is not completely covered add more milk.
• Bake in a preheated oven 375° 45 minutes.

BAKED LEMON CHICKEN

Steps:

• Mix egg and the 1 teaspoons water. Add chicken and turn to coat.
• Heat oven to 425 degrees. Spray a baking sheet that has a lip with Pam. In plastic bag mix flour, baking soda and cayenne. Remove chicken from egg and shake in flour bag one at a time and put on baking sheet. Spray chicken with cooking spray to moisten.
• Bake uncovered 20 to 25 minutes until done.
• While baking, make the sauce. In small saucepan combine the sugar, chicken broth, lemon peel, lemon juice, corn syrup, vinegar, salt, and garlic. Bring to boil. In small bowl, mix cornstarch and the 2 teaspoons water. Add to sauce and stir to thicken. Serve with chicken.

CARIBBEAN COCONUT TART

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

GOLDEN PUFFS WITH HONEY-BUTTER DIP

Steps:

• Beat eggs on high until well mixed (when they turn about lemon colored), 3 minutes, give or take. Add yogurt and butter, mixing on low.
• Once yogurt and butter are well mixed, keep the mixer on low, and *Slowly* add the dry goods--flour, baking powder, baking soda, nutmeg and salt.
• Heat 2-3 inches of oil to 360 degrees F/186 degrees C in a heavy frying pan, 3-quart pot, or electric deep fryer.
• Drop dough by the teaspoonful (level, if you can) into the oil, and fry till light golden brown, about 2 minutes; drain well.
• Serve warm with honey-butter dip (see below).
• Honey-Butter Dip: Beat 1/4 cup softened butter and 1/4 cup honey together on medium-low speed until light and fluffy.