Sweet White Balsamic Vinaigrette dressing

1/2 cup sugar
1 1/2 TBS poppy seeds
1 1/2 TBS sesame seeds
1 tsp paprika
2 tsp dried mustard
1 TBS minced sweet onion
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

 - Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar

Cinnamon Bread

Cinnamon Burst Bread

3 T yeast

½ C sugar

4 eggs (beaten lightly)

3 ¾ C warm water

4 ½ tsp salt
3 T  Vegetable oil
11-12 C flour
2 ½ C cinnamon bites or chips (I found them at Kitchen Kneads in Ogden)

Combine 4 c flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage.  Stir in salt and 7 more cups of flour. Let mixer knead until bread dough forms (add more flour if too sticky), about 5 minutes. Add cinnamon chips or bites (they will stay whole if you add them at the end).  Cover and let rise for 1 hour. Spray counter with Pam and divide dough into 4 equal pieces. Shape into loaves and place in 4 bread pans. Cover and let rise another hour or until doubled. Bake at 375 for 25-30 minutes. Cool on cooling racks. Tastes great with butter, as toast or as French toast. Also freezes well!
If you use it for French Toast, you have to try this syrup with it. AMAZING!

Liquid Gold Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add vanilla and serve.

Mandarin Almond Salad

With summer approaching (well today anyway) I love to make salads. Here is a fun one to take to your next BBQ or party.

Romain lettuce
1 large can Mandarin oranges (drained)
Sugar roasted slivered almonds
1 small sliced purple onion (opt)
1 container goat cheese
1 sliced apple
Poppyseed drsg (last)
Sugar roasted almonds:
     Put 1/2 c. sugar in small sauce pan. Stir constantly. As soon as sugar starts melting a little, add 1/2 c. almonds. Continue to stir until some of the sugar sticks to almonds. Remove from heat immediately and spread the almonds on a cookie sheet lined with tinfoil to let them cool. Store in ziplock bag or air tight container.
Dressing:1 c. white sugar
1 tsp dry mustard
2 tsp salt
3 Tbsp poppyseeds
2/3 c. apple cider vinegar
2 c. Mazola (I use vegetable oil and its just fine)
1 Tbsp onion juice (can reconstitute minced onion 2:1 water to onion or grate and onion?)
      Add everything except oil and poppyseed. Blend well. Add oil SLOWLY while blender is going (if you add it too fast the oil will not mix). It will be thick. Then add poppyseed & stir. Refrigerate dressing. Lasts 2-3 weeks. (I usually half this recipe and still have leftover dressing)
Toss all ingredients together and mmmm, enjoy!

Liquid Gold Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add flavoring and serve.

Cream Cilantro Dressing (Cafe Rio)

1 16 oz Jar of La Victoria green salsa (or any green salsa that has tomatillo as main ingredient, found in mexican isle at stores)
1 pkg Buttermilk Ranch Dressing (dry)
1/2 cup Sour Cream
1/2 cup Low fat Mayo
1/2 cup Buttermilk (or regular is ok)
1 cup fresh Cilantro
2 cloves pressed Garlic
1/4 tsp Cayenne Pepper
1/2 tsp Salt
2 TBS Fresh Lime juice
1/2 tsp Cumin
1/2 cup Sugar
Few drops Tobasco sauce (optional!)
- Blend all ingredients together in a blender until smooth and creamy.
(I think it tastes better to blend it, refridgerate it for at least a few hours, THEN serve it. Instead of making and serving right after!)