12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Grillin' One
Ok, I know homemade hamburger buns…EASY? No way! Well, you’re wrong. This recipe is wonderful and it truly is easy peasy. Trust me! By the way, it won’t take long to prepare and while you’re doing other things the rise is simple. Tips for making homemade bread: The biggest tip my hubby the bread maker tells me… 1) Watch that the milk is not too hot or too cold  for anything mixed with yeast or you will spoil the yeast 2) While you knead the dough, make sure you time it and pull the bread to see the elasticity. I should have taken a picture of this for you but was so into it I forgot. Anyway, I think you will be proud of yourself for making these and with the big game coming up it will be a special treat! You can make them smaller for sliders. Great for bigger crowds too! Here ya go! Ingredients: 1 cup warm almond milk (100 degrees F) 1 tbsp active dry yeast ¼ cup organic sugar 2 tbsp melted butter 1 egg  (room temp) 1 tsp fine sea salt 3-3 1/2 cup all-purpose flour For the top of buns: 1 egg beaten with 1 tsp water (wash on top of bread dough to give it a shiny look) Sesame seeds Directions:
  1. Combine milk and yeast in small bowl. Make sure milk is not more than 100 degrees. Stir well. Pour into larger bowl.
  2. Mix in sugar, butter, and egg, then add the salt and flour.
  3. Pull dough onto lightly floured counter and knead for 6-8 minutes. The dough should be smooth and have elasticity.
  4. Set aside in a warm place and cover with a towel for an hour or doubled in size.
  5. Punch down dough and divide into 8 equal balls onto a pan that you have greased and dusted with cornmeal.
  6. Flatten into 3” circles. I used the lid of a mason jar to make my circles.
  7. Let rise for 30 minutes then beat your egg and water and brush on each bun top. Sprinkle with sesame seeds.
  8. Place in 375-degree oven and bake for 14-16 minutes or until nicely golden brown.
Due to the fact, these are homemade, you need to put them an airtight container and eat within 3 days. Or freeze. I tell ya…best buns ever and guess what….YOU MADE  THEM HOMEMADE nothing better!!!! Let me know what you think if you tried it! Love to hear how yours turned out. God’s blessings, Love deeper, talk sweeter, Lee
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Food, Grillin' One, Ranch Life
Is your mouth watering yet? This recipe uses my favorite combination of chocolate and fresh oranges which sets the stage for a great breakfast! I did a cream cheese filling instead of whipping cream to make them more filling and to give it more fluff in the middle. The traditional crepe with whipping cream is awesome, but today I switched it up a bit. Let me know what you think…my family went nuts! It was a great start to our weekend of Christmas decorating! Festive Orange Chocolate Crepes Ingredients: 1 Cup Almond Milk ½ Cup of half and half or Whipping cream 5 eggs, beaten 1 Tablespoon butter, melted Plus more for your pan 1 teaspoon vanilla 1 Cup of All Purpose Flour 5 Tablespoons of Cocao Powder  Dash of salt For Filling: 4 ounces of Cream Cheese 1 tablespoon of Maple Syrup 1 Medium Orange, zested 1 Tablespoon of Freshly squeezed orange juice 1 ½ cup of Heavy Whipping cream Instructions: CREPES: In a small bowl, whisk together milk, eggs, and melted butter, and essential oil. Set aside In a separate bowl, sift together your flour, cacao powder, sugar, baking powder, and salt. Make a well in your dry ingredient bowl and slowly pour your liquid mixture together, stirring as you pour. I use a wire whip while doing the stirring and the bowl moves freely around on its own, kinda cool! Cover with plastic wrap and put in the fridge for 30 minutes. Make your filling. For Filling: Beat together cream cheese, maple syrup until smooth. Add orange juice and zest. Add whipping cream until small peaks form. TRY not to eat this as you blend….HA didn’t work for me! Set in the refrigerator as you make the crepes. To Make Your Crepe: 1.When making your crepe, your butter your cast iron pan well. (We use this one perfect for this kind of thing) The pan must be hot to make a perfect crepe. 2. Pour 1/4 cup of your crepe mixture onto hot pan. 3. Roll the pan until the mixture is moving around forming the shape of the pan. 4. Because the mixture is dark you will cook for only about a minute. Flip do another side 5.Layout a crepe onto your plate and spread a generous amount of filling into the center of a done crepe 6. Roll up. 7. Sprinkle your powder sugar on top and add more orange zest. We had extra pomegranates so I spread them on the plate too. More festive!
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Crafts, Ranch Life, Sewing
This is such a simple and fun thing to make! These doggy bandanas make awesome gifts for ANY dog lover! If you don’t like to sew, I have an ETSY store and you can just purchase them. Free shipping too. BUT, if you like to sew well here ya go! First, pick your favorite fabric. I love Fabric.com Measure an even square for your size pup. I do mostly 14″ to 16″ as my dog is a medium size pup. It really doesn’t matter if it comes out smaller as you make this bandana for the collar to go through. Easy off for washing or switching to another fun bandana. Perfect square evenly measuring all the way around. (I did 18″ here for a BIG dog) Sew a 1/4″ seam on your corners. Right SIDE should face up. I sewed and back stitched a couple of times on both ends because of how many times a collar could be put in and out of this area. Allowing extra support. Sew 1/4″ seam around your triangle making sure right sides together, and you start and stop at your sewn corners. Leave the openings and reverse your bandana when done. Once you sew on your line you can wipe off the mark with water. This will be the hole for the collar to go through. Enjoy making these! They are super fun to sew, give as gifts, and to interchange for seasons or occasions! Love deeper, talk sweeter, Lee
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