Cinnamon Bread

Jan 14, 2026 | Recipes

1 batch of bread dough (class recipe)

Cinnamon mixture
¼ cup sugar
¼ cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter melted
2 tablespoons light corn syrup

  • In a pie pan, melted butter, add corn syrup together. In another dish, whisk together the sugar, brown sugar and cinnamon.
  • Preheat the oven to 350º Shape dough into loafs. I make 2 or 3 three small loafs, the cinnamon mixture constancy is better and line loaf pans with parchment paper. It easier to take out of pan.
  • Cut 4 deep slashes across the top of each loaf, cutting about halfway through. The dough will be very soft and will deflate as you work with it. Dip each loaf into the butter mixture, turning to coat both sides. Then place it in the brown sugar mixture making sure it is completely coated, and the topping has gone into the slashes. Place in the loaf pans.
  • Sprinkle the remaining brown sugar mixture over the top. Bake until lightly brown, about 25 minutes. Lift the bread out of the pans and let cool until slightly warm. Do not put bread in the refrigerator. Place in an airtight container.

* Any leftover bread? Slice bread and use it in French toast.

Chicken Alfredo Pizza

Jan 2, 2023 | Recipes

Ingredients

  • 1 pizza crust mix prepared to bake/or any pizza crust
  • 2 cups shredded rotisserie chicken
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese shredded

Alfredo Sauce

  • 1/4 cup butter
  • 1 cup heavy whipping cream
  • 1/4 teaspoon minced garlic (fresh or dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Pinch of salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese

Instructions

  1. In a medium saucepan add butter, heavy whipping cream. Cook over medium heat and whisk until melted.
  2. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
  3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Set aside.

Preheat oven 425F. Place pizza dough on a 10” pizza pan or 10” cast iron skillet or larger if you want a thinner crust. Spread 1/2 cup mozzarella on pizza, pressing down on dough, then spread shredded chicken, parmesan cheese and top with remaining mozzarella. Bake 25 minutes or until golden brown on top. Cool for 5 minutes then drizzle a little alfredo sauce* on top. Cool for 10 minutes. Serve the remaining alfredo sauce as extra dipping sauce for pizza.

*Adding too much alfredo to your pizza can make it soggy.

Buffalo Chicken Pizza

Dec 29, 2022 | Recipes

1 pizza crust mix prepared to bake or a pizza crust

  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano powder
  • 1/4 teaspoon Basil
  • Pinch kosher salt
  • 1 cup rotisserie chicken cooked/ shredded
  • 1/2 cup Frank’s Buffalo Sauce
  • 2 cups shredded cheese -Asiago, mozzarella, Parmesan cheese or a variety of cheeses.

Preheat oven to 425F/220C. Mix the first 5 ingredients, sprinkle over shredded chicken. Add sauce and cheese. Mix thoroughly. Spread evenly over pizza crust. Bake for 25 minutes until cheese is golden on top. Drizzle more buffalo sauce before serving.

 

Easy Homemade Butter

Feb 18, 2022 | Recipes

  • 32 ounces Heavy Whipping Cream Pasteurized
  • 1 tablespoon Cultured buttermilk, or plain whole milk yogurt.
  • 1/2 teaspoon Fine ground sea salt, optional

 

  1. Pour heavy whipping cream into a clean quart-sized jar and add 1 tablespoon of the cultured buttermilk or yogurt. Mix well with a clean utensil, and cover jar loosely with a lid or a clean cloth.
  2. If culturing the cream with buttermilk place the jar in a warm place in your kitchen. If you are culturing the cream with yogurt, you will need to place your jar in a warmer place. For example, you can place your jar in your oven, keep your oven turned off. Yogurt temperature should get to warm. Room temperature.
  3. Allow the cream to culture anywhere from 8 to 48 hours. Once you achieve the desired level of taste, transfer the cultured cream to the device you will be using to whip it, such as a stand mixer. Whip the cream until butter forms and a white liquid is left in the bottom of the mixer bowl. The white liquid is pure buttermilk.
  4. Using a mesh strainer with cheesecloth or a flour sack towel and place the lined strainer over a large bowl. Strain the butter and buttermilk through the lined strainer. Pull the cloth together and squeeze out as much buttermilk as possible from the butter.
  5. Put the butter in a clean bowl and cover it with cold purified water. Press the butter with a spatula to release any bits of remaining buttermilk. The water will become cloudy. Pour off the water and repeat this process until the water is clear and no more buttermilk can be pressed out of the butter. Drain water. Press the butter to release any remaining water and pour it out of the bowl.
  6. Add salt to the butter and work it into the butter.
  7. Transfer the butter to a surface covered with parchment paper or plastic wrap. Shape butter and refrigerate. The butter should remain fresh for approximately two weeks.