I'll share my recipe, if you'll share yours, June 24, 2012

11 years ago

Doesn't this sound yummy?

This syrup is wonderful on hot, fresh blueberry pancakes.

Original Recipe Yield 2 cups

Ingredients

1 1/2 cups white sugar

3/4 cup buttermilk

1/2 cup butter

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

Directions

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

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Comments (2)

Jasdip
11 years ago
I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:)

This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it.

Orange-Honey Glazed Chicken Breasts (Cook's Illustrated)
Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful.

4 bone-in skin-on chicken breasts
1 1/2 cups orange juice, plus 2 tbsp
1/3 cup light corn syrup
3 tbsp honey
1 tbsp dijon mustard
1 tbsp vinegar
1/8 tsp red pepper flakes
salt and pepper
1/4 cup flour
2 tbsp vegetable oil
1 medium shallot, minced (3 tbsp)

Preheat oven to 375.

Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside.

Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess.

Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate.

Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet.

Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes.

Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
glenda_al
11 years ago
This is a tried and true recipe I have made for family many times.

Breakfast cookies

1/2 lb bacon, cooked and chopped
1/2 cup butter
3/4 cup sugar
1/2 cup raisins U can substitute dried cranberries
1 cup flour
1/4 teaspoon baking soda
2 cups corn flakes
1 egg
Directions:
1cook bacon till crisp - then break into small pieces. 2Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.
3Add bacon, corn flakes, and raisins and stir in by hand. 4Drop by teaspoonful onto UNgreased cookie sheet 2" apart. 5Bake 350 for 15 minutes. Cool 1 minutes, move to rack.
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I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures. I made this on Saturday and we raved about it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
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I'll share my recipe, if you'll share yours, June 24, 2012

Comments (2)

Jasdip

glenda_al

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