The Pioneer Woman Tasty Kitchen
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Homemade English Muffins

Posted by in Step-by-Step Recipes

I love Georgia Pellegrini. She’s as beautiful on the inside as she is on the outside, and her passion for food writing is infectious. She’s also an active Tasty Kitchen member, and I’m so excited to welcome her as a contributor. Take it away, Georgia! –Ree

 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

 
Sarah Fowler had me at skillet. In life, you need few things. Everyone has their list. Mine includes a bedroll and a skillet. Entire meals can be cooked in a single skillet. And the best part? You don’t really have to wash a skillet. You just wipe it out, stick it back on the stove, and move on with your day! It is God’s antidote to dirty dishes.

When I saw Sarah’s recipe for homemade English Muffins, I was intrigued. When I saw it required little more than your hands and a skillet, I was sold. And so I channeled Thomas and gave them a try. They are a fun breakfast treat and not nearly as daunting as they may sound.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

I also liked how simple the ingredients are—all things people often have sitting in their kitchen ready to go.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

You begin by whisking together the honey, butter, and milk until it begins to bubble slightly. Then you set it aside to cool.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Meanwhile, you line a sheet tray with foil or wax paper and sprinkle it generously with cornmeal.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Since you don’t use any butter to cook the muffins, I found it was important to be very generous with the cornmeal. That’s why Thomas has that dusting of cornmeal on his muffins. It feels authentic.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Next pour the yeast dissolved in water into a bowl.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Add the butter, honey, and milk mixture, and give it a stir.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Combine half of the flour into the mixture.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

I was feeling rebellious so I added some whole-wheat flour to the mix instead of all white flour. Whatever suits your mood.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Mix it together well to remove the large lumps.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Add the salt to the remaining flour.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Then add the rest of the flour to the wet ingredients.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Mix it together well. Now might be the time to get your hands in there. That is your best kitchen tool, after all.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Lay the dough on a clean, floured surface and sprinkle it with some more flour.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Begin to work the dough with your hands, and knead it for 3-4 minutes. Then let it rest for 5 minutes to help the gluten relax.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Next you get out the rolling pin. Add more flour to the surface and the rolling pin, and roll it to ¼ – ½ inch thickness. I was a little overzealous with the rolling pin and if I were to do it again, I would err on the thicker side for a thicker muffin.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Then with a cutter, or as Sarah wisely pointed out, the top of a mason jar, cut circles from the dough.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Place them on the prepared sheet tray, cover with a clean dry towel, and let them rise.

Since I made these later in the day, I let them rise overnight so that they were ready to finish for breakfast the next morning. However you do it, they may need more time to rise than the recipe suggests, depending on your environment. The key is to wait until they look plump and have about doubled.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Next you remove the towel and heat an ungreased skillet.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Dust off any excess cornmeal so that it doesn’t burn in the pan, and place a few muffins at a time into the skillet.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

I cooked mine for about 7 minutes on each side, on medium low heat. You just want them to brown, not cook through.

Once they look browned, remove them to a rack to cool. Then, with a fork, split them open and toast them. Whatever you’re not ready to eat now can be refrigerated or even frozen for another day.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

Thomas would be proud.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

They are full of all of those signature nooks and crannies.

 
 
 
Tasty Kitchen Blog: Homemade English Muffins. Guest post by Georgia Pellegrini, recipe submitted by TK member Sarah Fowler.

And then you can do all sorts of fun things with them. Add some lemon curd or a bit of butter and jam. Or make a truly homemade bacon, egg, and cheese sandwich.

Give these a try sometime!

And thanks again to Tasty Kitchen member Sarah Fowler for this fun homespun recipe.


 
 


Printable Recipe

English Muffins

See the full recipe post on Sarah Fowler’s site!
4.33 Mitt(s) 12 Rating(s)12 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 512 votes, average: 4.33 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 20

20

Description

Homemade English muffins. A lot of work, but worth it!

Ingredients

  • 1 cup Milk
  • 3 Tablespoons Butter
  • 2 Tablespoons Honey
  • 1 cup Warm Water
  • ¼ ounces, weight Yeast
  • ¼ cups Cornmeal
  • 5-½ cups Flour
  • 1 teaspoon Salt

Preparation Instructions

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.

Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.

When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful book Food Heroes, and enjoy her latest adventures.

 
 

Avatar of Natalie | Perry's Plate

Grandma Inez’s Pineapple Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

 
I’m excited to share a recipe from my own box today because it’s one that’s close to my heart. I have a southern grandmother who cooks the best desserts. (I’m guessing many of you are nodding your heads and smiling. You know what I’m talking about, right?) Grandma Inez’s Pineapple Pie is my most favorite pie in the whole world and one of my favorites in her repertoire.

When I tell people my favorite pie is pineapple, I always wonder what kind of images their mind conjures up. A flaky pie crust filled with steaming pineapple rings? Ugh. No wonder they make faces at me. No steaming pineapple rings here. Think of this pie as a pineapple version of lemon meringue. Better now?

Let’s get started!

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

One of the things I love about this pie is that the ingredients are simple and the technique isn’t fussy. You’ll need eggs, sugar, butter, vanilla, salt, cream of tartar, corn starch, water, a can of crushed pineapple, and pre-baked pie crust. A pie crust from scratch is best, especially if it looks like it was made by a three-year-old. (Grandma, don’t look at my crust, please.)

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Get a medium saucepan and dump in 3/4 cup sugar …

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

And the butter. Two tablespoons? I know. Pretty weak for a southern recipe, but I’m not going to argue with my grandma.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

At this point you’ll need to separate the eggs if you haven’t already. Reserve the whites in a small bowl and set aside.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Place the yolks in the saucepan with the sugar and butter.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Get out your electric hand-held mixer and beat until everything’s mixed up nicely.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Add the cornstarch and vanilla.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Give it another mix.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Then add the water and the crushed pineapple, juice and all.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Mix it again. (You could even use a spoon if you want.)

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Move the saucepan over to the stove and place it over medium heat. You want it to heat up, but don’t let it boil. If it starts to bubble a lot, turn the heat down. Stir constantly for a few minutes until it starts to thicken.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

It’ll seem like nothing is happening, and then BAM it’ll thicken up really quickly. When it starts to get clumpy like this, remove it from the heat. Keep stirring.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

The filling should be really thick. Like this.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Bring out your perfectly fluted pie crust and dump all of the pineapple filling into it.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Spread it around evenly and set it aside. If you’re not going to make the meringue right away, you’ll need to cover this with some plastic wrap and put it in the refrigerator.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Preheat your oven to 400 degrees F.

Now for the meringue. Grab a clean, medium-sized mixing bowl and add the egg whites.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Okay, y’all, I have a confession to make. (I like saying “y’all”. And I like people who say “y’all”. But that’s not my confession.)

When I made this meringue for this blog post, I was following my recipe card that I copied from my grandma. She says to put all the meringue ingredients into the bowl at once and beat them. Other meringue recipes will tell you to beat the egg whites for a minute or two before adding in anything else, which is how I wrote the directions when I submitted this recipe to Tasty Kitchen.

Is there a difference? I think so. I think it takes a lot longer for the whites to whip up if you add everything at the beginning. I swore I’d lost my meringue mojo while I was standing there whipping this. It took FOREVER (forever = about 7 minutes) and there were a few times I was tempted to toss the whole thing and start over.

But …

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

It worked anyway.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

And I ended up with smooth, fluffy, glossy meringue. You can whip this until it reaches stiff peaks (peaks standing straight up), but I like it when they sort of flop over. I think it’s cute.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Spread all the meringue over the pineapple filling.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

If you want to, make a few little peaks to give the pie some texture. Then put it in your preheated oven for 5-8 minutes or so until it’s golden brown. Keep an eye on it so it doesn’t burn!

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

See why I like to make little swirlies on the top? How gorgeous is that?

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

My favorite was this little guy right here. My three-year-old called dibs on him when I was slicing it up.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

 
And that, my friends, is a pineapple pie. It’s delicious when it’s still a bit warm from the oven. Or when it’s ice cold. Or when it’s 4 AM. The recipe easily doubles, and making more than one is definitely a good idea. I hope you enjoy this as much as I do!

(And thanks, Grandma! This pie rules.)

 
 

Printable Recipe

Grandma Inez’s Pineapple Pie

See the full recipe post on Natalie | Perry's Plate’s site!
4.75 Mitt(s) 20 Rating(s)20 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Similar to lemon meringue, this unique pie features a creamy pineapple filling. It’s also my favorite pie in the whole world. My grandma quit asking me what dessert I want her to make when we visit. She just makes one of these. Sometimes two. One for me and my grandpa and the other one for everyone else.

Ingredients

  • FOR THE PIE:
  • ¾ cups Sugar
  • 2 Tablespoons Butter
  • 2 whole Eggs, Separated
  • ⅓ cups Cornstarch
  • ½ teaspoons Vanilla Extract
  • ½ cups Plus 2 Tablespoons Of Water
  • 8 ounces, weight Canned Crushed Pineapple
  • 1 whole 9-inch Pre-baked Pie Crust
  • _____
  • FOR THE MERINGUE:
  • 2 whole Egg Whites (From Separated Eggs Above)
  • ⅛ teaspoons Salt
  • ¼ teaspoons Cream Of Tartar
  • 6 Tablespoons Sugar
  • 1 teaspoon Vanilla

Preparation Instructions

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
 

Avatar of Erika (TK)

Soup Sidekicks

Posted by in The Theme Is...

Tasty Kitchen Blog: Soup Sidekicks!

 
This has been some kind of winter for many of us. A snow day here and there is nice and pretty but lately, I’ve been noticing the first signs of cabin fever setting in.

Soup is often the most welcoming, soothing quick meal option on a cold day. You typically have enough ingredients in your kitchen to avoid having to venture out in the snow, and it’s also a great way to use up all the little leftover odds and ends in the refrigerator and pantry.

As wonderful and hearty as it is, soup can sometimes use a bit of help from a sidekick. Tomato soup has its grilled cheese, chowder has its oyster crackers, and hot and sour soup has its fried wonton noodles. So today, I thought we’d look at a few recipes that can pair with just about any soup you’re making, and help you turn a simple bowl of soup into a complete meal.

First up, the gorgeous Homemade Naan you see in the photo above, from TK member Prerna of the beautiful blog Indian Simmer. (Love her blog name!) She gives us the basic naan recipe and then you can flavor it to you heart’s content. She suggests cumin naan, garlic naan, butter naan … I think my problem would be choosing which one to make. They all sound incredible!

If your soup has an Italian twist to it, then perhaps some Garlic Knots (also seen above) from TK members Todd and Diane will fit the bill. (You know Todd and Diane, don’t you? Photographers extraordinaire, otherwise known as White in Rice Couple?) You can prepare the dough then let it proof while you’re preparing the soup or watching the snow fall outside. Or trying to find that missing glove because you refuse to admit that you now have four different, un-paired gloves because you keep losing the right one. Not that I would know anything about that.

 
 
 
Tasty Kitchen Blog Soup Sidekicks! (Easy Peasy Bread Sticks, recipe submitted by TK member Calli Taylor of Make It Do)

If you’re short on time or don’t want to bother with proofing, TK member Calli has these Easy Peasy Bread Sticks from her blog Make It Do. Easy peasy is right: These can be on the table in about 40 minutes! As a bonus, they can also be frozen and eaten as a snack later.

 
 
 
Tasty Kitchen Blog Soup Sidekicks! (Rosemary Crackers, recipe submitted by TK member Elana of Elana's Pantry)

Finally, we have these wonderful gluten-free Rosemary Crackers from TK member and resident gluten-free expert Elana of Elana’s Pantry. These crackers will go well with brothy soups and creamy soups alike. The rosemary and olive oil give these such a lovely, earthy flavor. For an extra special treat, serve it with your soup and some soft cheese on the side to spread on the crackers.
 
There you have it! A few dishes that can make your soup extra special. And on cold gray days, every bit of special counts.

Do you have any favorite soups or soup sidekicks to keep you warm during snow days? Come share your favorites! With the way this winter has been going, we’ll be needing lots of those ideas to see us through to spring.

 
Stay warm, everyone!

 
 

Avatar of missamy

Honey Caramel Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

 
Lately I’ve been doing a little reading about honey. It truly is an amazing food, straight from the hive, with no added ingredients or preservatives. There’s a slew of possible health benefits from eating honey, but I just enjoy the taste, one that you just can’t find with other sweeteners. And depending on the time of the year and where the bees gather the pollen, the flavor will change from one batch to the next. All thanks to the handiwork of busy bees all over the world.

I think many people usually reserve honey for adding to tea, or maybe for spreading on a biscuit (which is mighty yummy indeed), but there are so many recipes that use honey as a main ingredient. Here at Tasty Kitchen you’ll find a nice collection of tasty temptations utilizing the sweet, golden nectar, from baked treats to marinades and yummy sauces. One recipe I found is a honey caramel sauce, perfect for dipping apples or pears, or as a topping for ice cream or cake. And with a title like I’ve Been Called Evil Caramel Sauce from Sally Darling, how can you not be a little curious? Plus, it’s right up my ally in the level of difficulty: easy peasy.

Wanna see how easy?

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

For starters, you’ll only need four ingredients: honey, butter, brown sugar and sweetened condensed milk.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

Begin by adding the honey, butter and brown sugar to a sauce pan.

Hey, while we’re talking about honey, do you know the about the tip for measuring honey? Lightly spray your measuring cup with cooking spray before measuring the honey. It’ll glide right out. Nifty.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

Over medium to high heat, combine until well mixed, stirring constantly.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

When the mixture comes to a rolling, bubbling boil, continue to stir for two minutes.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

Next, add the condensed milk.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

Continue stirring over medium heat until thoroughly combined. And if you’re like me, have fun making designs in the pot of sweet stuff. Cool.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

It’ll thicken a bit into a smooth, lovely golden color.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

Serve right away, or let cool and store in an airtight container in the refrigerator. The sauce will thicken as it cools and can be easily warmed up in the microwave.

 
 
 
Tasty Kitchen Blog: Honey Caramel Sauce. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sally Darling of My Homemade Life.

It was yummy over some sliced pears. Wouldn’t it make a lovely house warming gift, accompanied with a simple pound cake, or basket of pears?

 
And check out these Tasty Kitchen recipes that would also make a good partner for this delicious sauce:
 

Tasty Kitchen Blog: Caramel SaucesClockwise from top left: Roasted Apricots & Ice Cream from runningwithtweezers, Brandied Peach Ice Cream from bunkycooks, Red, White and Blue Ice Cream Granola Parfaits and Baked Oatmeal from Melanie (Mel’s Kitchen), Cream Cheese Pound Cake for Two with Strawberries from tinafromtexas, and (not pictured) Sour Cream Lemon Pie from sklhczech.

 
 
 
Thanks again to Tasty Kitchen member Sally Darling for this tasty temptation. Check out her blog, My Homemade Life, for more of her “evil” recipes!

 
 

Printable Recipe

I’ve Been Called Evil Caramel Sauce

See the full recipe post on Sally Darling’s site!
4.66 Mitt(s) 24 Rating(s)24 votes, average: 4.66 out of 524 votes, average: 4.66 out of 524 votes, average: 4.66 out of 524 votes, average: 4.66 out of 524 votes, average: 4.66 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

I’ve been called “evil” because of this recipe. Finger in my face, “you are Evil for giving me this recipe!” You can make this delicious bit of heaven and dip Honey Crisp apples in it or pour it over vanilla ice cream. Now I know what the cooks on TV mean when they say: “Make your own caramel sauce.” I always would just buy store-bought. No more!

Ingredients

  • ½ cups Honey
  • 1 stick Butter
  • ¾ cups Brown Sugar
  • 1 can (14 Oz. Can) Sweetened Condensed Milk
  • To Serve: Apples Or Vanilla Ice Cream Or Whatever!

Preparation Instructions

Mix together honey, butter and sugar in saucepan. Turn on medium-high heat while stirring constantly. Bring the mixture to a rolling bubbling boil for 2 minutes while continuing to stir constantly. Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through.

Store in airtight containers in the fridge. To warm up, use a microwave on a low setting.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

Avatar of twopeasandtheirpod

Tortellini Soup

Posted by in Step-by-Step Recipes

  January is not my favorite month. It is hard getting back to “normal” life after the holidays. It is also long, cold, and COLD! I dress in layers, live under my electric blanket, and eat comforting foods to try and stay warm. My favorite comfort foods are soup and pasta dishes. When I saw […]

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Gooey Butter Cake

Posted by in Baking, Step-by-Step Recipes

Note from Ree: I’m so excited to welcome Jessica from HowSweetEats as a new contributor here on Tasty Kitchen. Jessica’s bulging recipe box (149 recipes, anyone?) is a goldmine of deliciousness, and a testament to Jessica’s love for cooking and baking. For her inaugural post, Jessica brings us the step-by-step instructions for this Gooey Butter…

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Red Quinoa and Black Bean Salad

Posted by in Step-by-Step Recipes

  It was many years ago when my mum first set a bowl of quinoa (pronounced keen-wah) in front of me. It didn’t look like rice. To my teenaged self, it resembled something straight out of a hippie-infested Woodstock-ian field. Quinoa is, in fact, a grain that originated in South America and was once known […]

Avatar of Erika (TK)

Looks Delicious! Baked Spice Doughnuts

Posted by in Looks Delicious!

  Here’s a quick Sunday treat that’ll help ease the pain of bidding another weekend farewell. It takes less than half an hour to make, using ingredients you likely already have in your pantry. Make extra to have as a Monday morning pick-me-up! This Baked Spice Doughnuts recipe is brought to us by Jenna, whose […]