1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
- 4 large baking potatoes (washed)
- 3 TB butter, melted
- 2 teaspoons of kosher salt
- 1 1/2- 2 cups of shredded cheddar cheese
- 7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)
Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
These also taste great topped with a little sour cream. Enjoy!
paper thin prosciutto cut in half lengthwise
thawed puff pastry
Wrap half sloce of prosciutto around each asparagus spear.
With a pizza cutter, slice the puff pastry into 1/2 wide strips.
Wrap puff pastry around the asparagus.
Arrange wrapped spears in a single layer on a baking sheet.
Bake for about 25 minutes in the preheated oven, or until asparagus is tender, prosciutto is crisp and puff pastry is golden brown. Serve immediately.
Note: Prosciutto is salty enough, so you don’t need to season with salt.
You can brush the puff pastry with egg wash and sprinkle with garlic powder and parmesan cheese.