Sorghum Pecan Christmas Muffins

I wanted a recipe that I could make ahead for Christmas morning.  I grew up loving sorghum molasses so this was just the ticket for me and my family.  I hope that your family loves this too!  Wishing you all health and happiness this Christmas season.

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  You'll need:

  1 cup chopped toasted pecans, divided

  10 tablespoons unsalted butter, melted and divided

  1 1/4 pounds frozen white bread dough, thawed (such as Bridgford Frozen White Ready Dough)

  3/4 cup granulated sugar

  1 tablespoon ground cinnamon

  1/3 cup packed light brown sugar

  1/3 cup sorghum syrup

  1/4 teaspoon kosher salt

  
  

  Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in bowl with butter; toss well to coat.

  
  

  Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of pieces evenly in muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in muffin pan.

  
  

  Combine brown sugar, sorghum, salt, and remaining 6 tablespoons butter in a small saucepan over medium-low. Cook, stirring occasionally, until mixture starts to bubble, about 5 minutes. Remove from heat; cool 10 minutes. Pour evenly over dough in muffin pan (about 1 tablespoon each). Cover loosely with plastic wrap. Chill 8 hours or up to overnight.

  
  

  Remove pan from refrigerator, and uncover. Let stand at room temperature 20 minutes. Preheat oven to 350°F.

  
  

  Place pan on a rimmed baking sheet to catch any drips. Bake in preheated oven until dough is puffed and cooked through, about 20 minutes. Remove pan from oven; let stand 5 minutes. Line a baking sheet with aluminum foil or parchment paper. Carefully invert muffins onto prepared baking sheet; transfer to a platter.

Grilled Veggie and Pasta Dinner

 

Well, we are well into garden season and we are having an abundant harvest!  This is a super easy Sunday Supper of whatever your garden (or grocery) has to offer plus a base of pasta.  I've tried a lot of new things this year but this one will definitely be a repeat dish and often!

 

You'll Need:

 

2 Zucchini Squash

2 Yellow Squash

6 Fresh Carrots

1 each, Red, Yellow, Orange and Green Bell Peppers

1 bunch Asparagus

1 pint Cherry Tomatoes

1/2 head Red Cabbage

1 box bow tie pasta

Butter

Salt and Pepper

Red Pepper Flakes

Garlic Flakes

Onion Flakes

 

This is the easiest thing in the world and one of the tastiest things I've done in a long time!  Start with your pasta, boil until al dente' and put in the base of your dish.   Clean and slice your squash lengthwise, clean and half your peppers and trim your asparagus to just the tender tips.  Scrub your carrots and slice your cabbage into "steaks". 

 

I started with my carrots top trimmed and on the grill for about 25 minutes.  Add asparagus and tomatoes in a grill wok for about 15 minutes, or until the tomatoes start to blister.  Remove and set veggies aside.

 

Grill your peppers until they start to blister - about 15-20 minutes.  Add your cabbage steaks to your grill wok and after 15 minutes, season with a dollop of butter with a shake of onion and garlic flakes.  Cook cabbage 5 more minutes then flip them over in your grill wok.

 

Finally, grill your zucchini and squash - season with salt and pepper.  I learned to make cool grill marks today!  Start with your squash at 10 o'clock then rotate them to 2 o'clock.  So pretty!

 

When your veggies are all done, slice them into bit size pieces and top your pasta.  Some may want a vinaigrette, but I just did butter, salt and pepper with a tiny pinch of red pepper flakes. You could add toasted almond slivers or even shredded parmesan cheese. 

 

This dish doesn't require any fancy ingredients.  Just use what your garden gives you and what suits your family's taste.  This is very economical and delicious!  Do it your way and enjoy!