Pull-Apart Brioche

Eric, over at Happy valley chow, posted this beautiful photo, of a braided brioche, he made. I've made only one attempt, to make brioche, from one of Michel Roux's recipes, with disastrous results. (I'm always botching Chef Roux's recipes, lol) I decided to give Eric's recipe a try... one word... Euphoria! Thank you Eric!!!

This has such a delicate, buttery texture. I made this to go with Chicken Fettuccine Alfredo, but skipped dinner and ate a few of these instead.

Ingredients:
1 packet of dry yeast
1/3cup very warm water
2-1/3cups cake flour
2cups all-purpose flour
1/3cup sugar
2-1/2tsp. fine sea salt
6 large eggs- room temperature
20Tbl. (2-1/2 sticks) real butter- cut into cubes and brought to room temperature

Preparation:
Dissolve the yeast, in the water. let stand 15-minutes.
Whisk together, the flours, salt and sugar, in a large bowl.
Using a mixer, fitted with dough hooks, add the eggs and yeast mixture to the flour, and and mix about 5 minutes, until well combined.
Add the butter (1/4 at a time) Beating 1-minute after each addition.
After the final addition, beat 10-minutes, until smooth.
Cover and let rise until double, about 3-hours.
Turn the dough out, onto a lightly floured surface, and knead out the air bubbles. (this dough is very soft, I cheated, and stirred it down)
Return the dough, to a bowl, cover and refrigerate overnight.
The next day:
Heavily butter two loaf pans.
On a floured surface, with floured hands, divide the dough, into 16-equal pieces, and shape them into balls.
Place eight pieces, in each loaf pan, and let rise 1-hour.
Preheat the oven to 350*F.
Beat an egg, and lightly brush the tops of the dough.
Bake about 40-minutes, or until browned.

Add the eggs, and yeast mixture, to the flour mixture. Beat 5-minutes.

Add the butter (1/4 at a time)Beating 1-minute, after each addition.

After all of the butter has been added. Beat an additional 10-minutes, until smooth.

Cover and let rise, 3-hours. Turn onto a floured surface, and knead out the air bubbles. Cover, and refrigerate overnight.

Shape into 16-equal pieces, and place into 2 heavily oiled loaf pans, let rise 1-hour.

Bake about 40-minutes. Remove them from the pan, and cool.

Big Bacon, Egg and Cheese Biscuit (like Hardees)... Manna of the Gods!

Oh Ya, Bacon, Egg and Cheese Biscuit... Manna of the Gods!

I really should stop cooking food like this...she said with biscuit crumbs flying. What is it, with me and grease lately? God these are so good, when you add the bacon egg and cheese...exactly like Hardees.
I prefer not to roll my biscuits, they are much more tender, if shaped with wet hands. 

Ingredients:
2-1/2cups flour
2Tbl. sugar
1/2tsp. salt
1-1/2Tbl. baking powder (4-1/2tsp.)
1/2cup vegetable shortening
1cup buttermilk
1/4cup water

You'll also need:
2Tbl. melted butter, with 1/4tsp. salt stirred in.

Preheat the oven to 450*F.
Whisk together the dry ingredients.
Cut in the shortening, until crumbly.
Combine the buttermilk and water, and stir it into the flour mixture.
Knead the dough a minute or so, then shape into 6 large biscuits, with wet hands, and place them on an un-greased cookie sheet. Allow to rise 10 minutes.I set it on top of the stove, as the oven is warming.
Bake until golden brown, and brush with the salted butter.

Bacon, egg and cheese biscuit tips:
Bake the bacon
Add 1Tbl. milk to an egg and beat until well combined. Heat a little oil in a nonstick frying pan, and salt it.
Pour the beaten egg into the skillet. (It will be a thin layer) and allow it to cook undisturbed until set.
Set a slice of cheese in the center of the egg, and fold the egg over it.
Split the biscuit, add 2 slices of bacon, and the egg. My favorite breakfast food!

Soft Pretzels

Kids love making homemade pretzels

 This makes anywhere from 12-24 pretzels, depending on how large you like them. The kids like them as-is, but you could dip them in mustard or sprinkle with cinnamon and sugar, instead of salt.

Ingredients:
1-1/2cups warm water
1Tbl. oil
1packet dry yeast
1/4cup brown sugar
1-1/2tsp. salt
4cups flour

For the baking soda solution:
2cups warm water
2Tbl. baking soda

You'll also need:
melted butter
coarse salt

Preparation:
Whisk together the water, oil, yeast, sugar, and salt, until dissolved.
Add 2-cups of the flour, and beat into a batter, add the remaining flour, and stir/knead until you have a smooth dough.
Spray a bowl with cooking spray, toss the dough in it, cover and let rise 30-45 minutes.
Preheat the oven to 450*F.  Spray a cookie sheet with cooking spray.
Stir together the baking soda and water, until dissolved. Set aside.
Pinch off a walnut size piece of the dough, and shape it into a 1/2-inch thick coil. Fold into a pretzel, dip it in the baking soda solution, and set it on the cookie sheet. Continue the same, for the remaining dough.
Let them rise 30-minutes.
Bake for 8-10 minutes, or to desired color.
Brush with meted butter, then sprinkle with coarse salt. (such as sea salt)

French Crusty Bread

                                              French Crusty Bread
I really like Land O' Lakes version of this bread. Allowing the yeast to proof for 45-minutes, gives the interior of the loaf a really soft, chewy texture. The milk and egg, make the crusts nice and crispy. This is such a simple recipe, with perfect results, every time.

Ingredients:
2-1/4cups warm water
1 packet of yeast
1Tbl. sugar
2tsp. salt
5-1/2cups flour
1egg
1Tbl. milk

preparation:
In a large bowl, whisk together the water, yeast, salt, and sugar. Set aside for 45 minutes.
Add 2-cups of the flour, and beat into a batter.
Add 2 more cups flour, and mix it in, with a spoon.
Knead in the remaining flour, until smooth.
Turn onto a lightly floured surface, and knead, until you have a smooth dough, that's not sticky.
Place the dough, in an oiled bowl, flip it, cover and let rise, about 1-1/2 hours.
Split the dough into 2 pieces for two large loaves, or 3 pieces for baguettes, and shape them into your preferred loaf style, on a lightly floured surface.
If you want professional looking bread, here is a really good tutorial for the three styles of  Shaping French bread
Cut deep slices in the loaves.Combine the egg and milk, and brush it on the top and sides of the loaves.
Or brush on an herb butter. Let rise, 30 minutes.
Bake at 400*F until browned.

Parmesan Garlic Butter:
2Tbl. butter-softened
1Tbl. Parmesan cheese
1tsp. garlic powder
1tsp. dried parsley
1/4tsp. basil.

Brush with the egg and milk mixture,

Or an herbed butter.

Raisin Bread

The only times, my grandmother and great-grandmother cooked together, were when they made raisin bread. They would bake from 5:00 in the morning, until dinner that evening. I always loved, waking up to that smell.
They never used a recipe, just pouring the ingredients from bags, and every loaf was amazing. I have a lot of respect for anyone who has that knack. This recipe, on the other hand, took several years of tweaking, to get it the way I like it, lots of raisins, not too sweet, and just the right amount of cinnamon.

Ingredients:
3/4cup milk
2tbl. butter
1 packet dry yeast
1/4cup water
1 /4cup brown sugar
1/2tsp. salt
2tsp.cinnamon
1/2tsp.vanilla
1-1/2cups raisins
2-1/2cups flour- plus extra for kneading

Preparation:
Scald milk in a sauce pan. turn off heat and add butter.
In a large bowl combine the yeast, water, and sugar. Allow to rest 15 minutes.
Add 1-1/2cups flour, salt, vanilla, cinnamon and cooled milk to the bowl and beat for 2 minutes until smooth.
Stir in the raisins.
Gradually add the remaining flour, mixing by hand, until the dough forms a ball.
Flour a surface and knead for a few minutes, until you have a soft, smooth dough, that isn't sticky.
Spray a bowl with cooking spray, add dough and cover.
Let it rise about an 1-1/2-hours or until doubled.
Spray a loaf pan with cooking spray.
Punch down the dough, and press it into the loaf pan. Let rise until double, about 1 hour.
Bake at 350*F, until lightly browned.

Mmm...Crescent Rolls- Easier Than Croissants

Above any other food, I love fresh baked bread. Biscuits, dinner rolls, croissants, naan , popovers.
I would pass up the most decadent dessert, the juiciest steak, for any of these. This is one of my favorite recipes, they're lightly sweet, and very tender. You can double this, without any problems. Makes one dozen.

Ingredients:
1 packet of yeast
1/2cup warm water
1/2tsp. salt
1/4cup sugar
1/4cup shortening
1egg
2cups plus 2Tbl. flour
2Tbl. melted butter

Preparation:
In a large bowl, dissolve the yeast in the warm water.
Add the salt, sugar, shortening, egg and 1cup of the flour. Beat into a batter, with an electric mixer.
Stir / knead in, as much of the remaining flour, as you can, to form a soft dough, that isn't sticky.
Toss it in a bowl, that has been sprayed with cooking spray. Cover and let rise until double. (about 2 hours)
Punch down, and roll into a 12inch circle, on a very lightly floured surface.
Cut (like a pizza) into 12 triangles.
Brush the melted butter, over the entire cut, circle.
Roll each triangle, like the photo below.
Place on a greased cookie sheet, and let rise, 30-60 minutes.
Preheat the oven to 350*
Bake until lightly browned.

Roll the dough into an 1/8-inch thick circle, (about 12 inches) cut into 12 triangles with a pizza cutter, then brush with the melted butter.

I don't move the triangles, so they won't stretch. Roll from the large end, towards the point.

Once rolled, shape into a crescent, (moon) and transfer to a greased cookie sheet.

White Sourdough Rye Bread

My rating: really like it

                                      White Sourdough Rye Bread

I love rye bread, but I was looking for a way, to make a softer rye loaf. I started by making a loaf, from a rye sourdough starter. But that was still not soft enough, Then I decided, to use my Soft sourdough bread recipe, as a base. That was what I was looking for. So here's the result. A nice mild rye flavor, ground caraway seeds, and a soft, dense loaf.

1cup sourdough starter
3/4cup sour cream or buttermilk
2Tbl. butter-melted
1pkg. dry yeast
1tsp. sugar
1/2tsp. salt
1Tbl. caraway seeds-ground in a spice grinder
1-1/2cups rye flour
1-1/2cups all purpose flour

 Preparation:
In a large bowl, mix together everything except the flours.
Stir in the rye flour with a spoon, beat into a batter.
Add the all purpose flour, kneading in enough so it's not sticky. Knead 3-5 minutes more, into a smooth dough.
Turn into an oiled bowl, flipping twice, cover and let rise until doubled. About 2-3 hours.
Punch down, and place it in a greased loaf pan. Cut a few slits in the loaf, if you prefer.
Let rise until double again. About 1 hour.
Bake at 375* until lightly browned. About 30 minutes. I like to butter the top of the loaf, right after it come out of the oven.

Because of the rye flour, this dough is very slow to rise, I usually let it rise 2-3 hours.

After it rises, punch it down, and place it in a greased loaf pan. Let rise 1 hour.

                        Bake until lightly browned, about 30 minutes.

Make your own Breadcrumbs

 Just out of curiosity, I decided to make my own breadcrumbs. I left 10 white sandwich slices, set out on a cookie sheet, to dry for two days. Then crumbled them, in a bowl. I put them in the food processor, a little at a time. Sifted out, the large particles, then -re-processed the large particles. Made 2 cups.

Indian Fry Bread

My rating: Really like it.

         Fry bread with powdered sugar, cinnamon and sugar, and honey.

 Indian Fry Bread making, has it's roots in an American tragedy. The Trail of tears. Being nomadic, hunter gatherers, they had no farming skills, and were completely dependent on government commodities.  Fry bread became a staple, for survival. Today it is a beloved tradition, still in practice.
When I would take my kids to a Powwow, the first scent I detected was burning sage. ( A spiritual offering ) Then the wonderful aroma of fry bread. It can be eaten as is, or with powdered sugar, cinnamon and sugar, or honey. This tradition has evolved into another popular powwow staple...Indian tacos with bison

Ingredients: Makes 4
2cups flour
2tsp. baking powder
1/2tsp. salt
1/4cup powdered milk
1cup water
oil for frying- I love the taste of these fried in corn oil

Preparation
In a bowl, combine the first four ingredients.
Add the water, and work it into the dough, with your hands, adding a bit more flour as necessary to form a soft dough that isn't sticky.
In a skillet, begin heating about 1 inch of oil, on medium heat. Meanwhile...
Split the dough into 4 pieces, and pat one into a circle, with your hands.
Keep patting and gently stretching the dough until it is very thin.
Here's a video, that shows how the dough is worked Cooking fry bread in Monument Valley.
I can never get my dough to look like this video, it must take, lots of practice.
I poke a tiny hole in the center of the bread before adding it to the oil. it allows it to cook more evenly.
Fry the bread, have a fork handy to poke holes into any large air bubbles that form.
Brown lightly on both sides. Fry bread cooks very quickly. Drain on paper towels. Serve warm.

Sourdough Starter

Sourdough Starter
I've been in the mood for Frisco style sandwiches,(Slow roasted chicken on grilled herbed Sourdough with Creamy Basil Sauce) on grilled sourdough. They're best on homemade bread. I guess I'll have to make a starter.

I usually have the best intentions going into it, ie..trying different sourdough recipes, baking a loaf every few days, giving away starters... but after a couple of weeks, I usually forget about it, and wind up with a dried up container, in the back of the fridge.
But I ran across a great idea a while back, freeze the leftover starter, then let it thaw a few hours, before using it in recipes. Here we go again, the last time I made a starter, it went totally berserk, and started overflowing from the container in a couple of hours.
From what I understand, the dough captures live yeast from your kitchen... if it ferments very quickly, you have a lot of those little buggers running around.

Before dried yeast became available, you had to add fruit juice or similar to flour and water, then wait..and wait..then wait some more, until you finally capture enough yeast..sounds kinda dangerous to me.

Sourdough is nothing new, it's been used for thousands of years, but somebody had to have discovered it by accident. Somebody, somewhere, (probably a man) looked at an ancient, bubbling, oozing pile, and decided to cook it. Yep, definitely sounds male-ish. I'm not generally the squeamish type, but I would have looked at the pile with a bit of interest, maybe poke it with a stick, then kept on walking. So these fearless types are really important, and have made huge contributions to mankind...the ones who survived, that is. What's that saying?..."There's a fine line between bravery and stupidity" I've been on both sides of that line.

This is the old King Aurthur Flour sourdough starter, Ill give their exact instructions..

Ingredients:
2cups warm water
1Tbl. of sugar or honey (optional)
1Tbl. or packet active dry yeast
2cups flour

Preparation:
Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.
The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Here is what Better homes and Gardens had to say about the process.
" Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.)"

If you don't want to freeze your starter, it has to be replenished.
King Arthur Flour's instructions for maintaining your sourdough starter 

                                Whisk together the starter ingredients.

I'm making sure it doesn't overflow this time! I know, it's overkill.  I covered it with a dishcloth, secured with a rubber band.
I think this plant room, under fluorescent lights, is a good warm spot. I have lots of room since I kil...er...uh..over-loved all the orchids. It's amazing how long an orchid can live after you've rotted all it's roots away!( a year in some cases.)

                    This is after only 1-1/2 hours. let's take a peek inside.

Definitely signs of life. The expansion comes from the carbon dioxide, the yeast gives off, trapped in the batter. Just give it a stir or shake to release it, if it looks like it will overflow.

            After1 day, the starter has separated, give it a stir, and re-cover.
  

I let the starter ferment 3days, then baked soft-parmesan garlic sourdough bread.

Soft-Parmesan Garlic Sourdough Bread

                             Soft-Parmesan Garlic Sourdough Bread
This went great with Garden Style Spaghetti. My sister commented, that it tasted like Red Lobster's cheddar bay biscuits. Hmmm. Maybe I'll add cheese next time.

Ingredients for soft sourdough bread:
1cup sourdough starter
3/4cup sour cream or buttermilk
2Tbl. butter-melted
1pkg. dry yeast
1tsp. sugar
1/2tsp. salt
3cups flour- more if using buttermilk
cornmeal

Preparation:
In a large bowl, mix together everything except the flour.
Stir in half of the flour with a spoon, beat into a batter.
Stir in the remaining flour, then knead 3-5 minutes, it into a smooth soft dough that isn't sticky, adding a bit more flour if necessary.
Turn into an oiled bowl, flipping twice, cover and let rise until doubled.
About 1 to 1-1/2 hours.
Punch down, and shape into an oval, that looks kind of like a flattened football.
Grease a baking sheet and sprinkle it with cornmeal.
Place the loaf on the baking pan cut a few slits in the loaf.
Let rise until double again. usually only 30-45 minutes.
Bake at 375* until golden brown. About 30 minutes.
I prefer a lighter crust so I don't bake it as long.


Parmesan Garlic Spread
2Tbl. butter-softened
1Tbl. Parmesan cheese
1tsp. garlic powder
1tsp. dried parsley
1/4tsp. basil.

Mix all ingredients in a bowl.
After you put the loaf on the baking sheet, spread the Parmesan mixture over the top of the loaf.
Cut slits in the the bread, and let rise until double.
Proceed as with the regular loaf. Adding this topping will make a soft crust bread that becomes only lightly browned.

Viva Italia Focaccia

                                          Viva Italia Focaccia
A delicious Italian flat-bread topped with garlic, Parmesan and thin slices of onion.

Ingredient:
1 packet of dry yeast
1tsp. sugar
3cups flour
3/4cup warm water
1tsp salt
1tbl. minced garlic
2tbl. olive oil
1tbl. cornmeal or farina
2 tsp. sea salt
Parmesan cheese
1 small onion- very thin sliced separated into rings
1 recipe Easy Garlic Butter with 1tbl. minced garlic stirred in

Preparation:
In a small bowl, mix together the yeast, sugar and 1tbl. of the flour.Set aside for 10 minutes.
In a large bowl, whisk together the remaining flour and salt. Add 1tbl. garlic and half of the onion rings.Stir.
Make a well in the center and add yeast mixture and olive oil. Mix to form a firm dough.
Knead on a lightly floured surface for 10 minutes.
Spray a bowl with cooking spray. Add the dough, cover and allow to rise for about 1 hour.
Heat oven to 425*
Sprinkle the bottom of a cookie sheet with the cornmeal.
Knead dough again, For about 2 minutes and flatten into a 1/2 inch thick circle.
Poke deep holes (lots of them) in the dough with your finger or the tip of a wooden spoon.
Smear the garlic butter over the dough.
Top with onion rings, sea salt and sprinkle lightly with Parmesan cheese.
Bake about 30 minutes or until just lightly golden.

Press/spread the dough onto a cookie sheet that has been sprinkled with cornmeal. poking holes makes this bread more tender.

Spread the garlic butter. Top with Parmesan, onion and sea salt. Bake about 30 min. Cut with a pizza wheel.

Tex-Mex Cornbread

Tex-Mex Cornbread
Paul makes this from a mix. We all love this one.

Ingredients:
1onion- diced
2 jalapenos- minced
1tsp. minced garlic
1 box Jiffy cornbread mix

Preparation:
Mix cornbread according to box directions.
Add all other ingredients, stir well.
Bake according to box directions.

Bread Pudding With Caramel Sauce

Bread Pudding With Caramel Sauce
Another old recipe no one makes anymore.
So good, like a custard.Very easy

Ingredients for the pudding:
4 cups stale bread or toast it in the oven until very dry
2tbl. melted butter
1/2cup sugar
3cups warm milk
3eggs
1tbl. cinnamon
1tsp.nutmeg

Preparation:
Heat oven to350*
Butter a 1/2 quart baking pan
Place bread in a large bowl.
In another bowl, whisk together all other ingredients.
Pour over bread. let it stand 5 minutes.
Spread the bread mixture into the baking dish.
Add about 1 inch of water to a larger baking pan.
Place the pan of water in the oven.
Place the bread pan inside the water pan.
bake for1 hour or until custard is set, no longer runny.
Serve warm with-

Warm Caramel Sauce:
1cup sugar
1/2cup boiling water
2tbl. cream
Pinch of salt
Preparation:
Place sugar in a skillet and heat on a very low flame.
Stirring constantly until sugar begins to liquify and turn a golden-honey color.
Quickly remove from heat. Add water,cream and salt.
Stir very fast or your sauce will be too dark and bitter.
immediately pour into a bowl.It can be reheated in the microwave.
When pudding is done, pour warm sauce over pudding.Serve

Superb French Toast

Superb French Toast

Ingredients:
Oil or Butter
2 Eggs
4tbl Milk or Cream
1tsp. Vanilla
Cinnamon
6 slices White bread or sliced French bread

Preparation:
In a bowl, add eggs and vanilla.Whisk until blended.
Add a small amount of oil to a griddle or skillet. Heat to medium.
Dip bread into milk mixture, allowing excess to drip off.
Place on warm griddle, and sprinkle a little cinnamon on each slice.
Lightly brown each side. Remove from heat.
Serve with maple syrup or top with strawberries and whipped cream.

Sally Lunn Batter Bread

                                           Sally Lunn Batter Bread
I love the creamy golden color and the soft texture of this bread, tastes great too.
It fills the house with its aroma.
Ingredients:
1-package dry yeast
1/2cup warm water
1cup warm milk
1/2cup butter
1/4cup sugar
2tsp.salt
3eggs
5-1/2 to 6 cups flour
Honey Butter-1/2cup real butter mixed with 1/2 cup honey
Instructions:
In a bowl dissolve yeast in warm water.
Add the milk, butter, sugar, salt, eggs, and 3 cups of the flour.
Beat until smooth. stir in enough of the remaining flour to form a soft dough. (do not knead)
Cover and let rise in a warm place until it had doubled. (about an hour)
Stir the dough down, spoon into a greased and floured 10inch tube pan or bundt pan.
Cover and let rise again until doubled (about an hour)
Bake at 400* for 25-30 minutes or until golden brown remove the loaf from the pan and cool.
Serve with the honey butter.

                          Spread the soft dough into a bundt or tube pan.

Naan Bread

Naan Bread
This is My favorite bread, it's made in the broiler and done in a minute or two.

Ingredients:
1-2/3cups flour
2tsp.baking powder
1tsp.salt
2tbl.plain yogurt
1/2cup lukewarm water
Minced garlic

Directions:
Mix together the flour, baking powder and salt.
Add the yogurt, and basically rub the yoghurt in with your hands to make a make a crumbly dough.
Add the water a little at a time mixing in with your hand to create sort of flakes of dough.
Gather all the dough together, and knead for a few minutes cover and let rise for an hour.

After the dough has ripened.
Open the broiler and spray the top with cooking spray, turn your oven on broil and allow it to heat for about 15 minutes.
Split the dough into 3 equal pieces. flatten one piece and place on hot broiler.
Scoop out about 1 tbl. chopped garlic with your hands and spread over top of the dough flattening a little more.
Close broiler and cook about a minute or two. Usually, no need to turn over, just lightly brown the top.
Remove from broiler.
Cool a minute and wrap them in aluminum foil or put into a bag, to keep them soft.
Serve warm.
It cooks very fast so you'll have to watch closely until you get the hang of it. (I serve it with chilli garlic sauce with a little water added, but this is really hot) This would be good with marinara, or with any main course.

                   I use minced garlic from the produce section of the grocer.

                           Whisk together salt and flour. Drop in the yogurt.

The easiest way I've found, is to hold your fingers stationary and make circular motions with your hand.

                                       Until it resembles large crumbs.

                Begin pouring in water very slowly while making circular motions.

                      Form the dough into a ball, cover and let rise for 1 hour.

 Lay the loaf on the hot broiler, spread about 1tbl minced garlic, and press the loaf to flatten it a bit more.

                        Broil until lightly browned, only a few minutes.

                               Keep them wrapped until ready to serve.

Hillbilly Garlic Bread

                                                 Hillbilly Garlic Bread
 know this sounds like a horrible recipe, but it's outstanding, just try it once. :{D
Ingredients
1/4 cup country crock in the tub
1/2tsp.garlic powder, more if you prefer
Parmesan cheese
white sandwich bread.
Directions:
In a toaster, toast bread to taste, butter with garlic butter, sprinkle with Parmesan.serve.