Almond Glazed Butterhorns

It’s a blast from the past with these soft flakey butterhorns topped with the sweet glaze and crunchy almonds. Sometimes traditional flavours just don’t need to be messed with!

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So today’s recipe is one that I grew up with. My mom made these all the time and they were one of those treats everyone loved. I must admit, these are the only “danish” type baking I have ever done, so perhaps at some point, I should branch out, but I don't know about you I find it so hard to try new things when you already have a recipe that is just so delicious!

So going back to my mom making these, everyone loved them so much they often suggested that she sell them at our local farmers market. Now, unfortunately (or probably fortunately because I don't trust some peoples houses), you need a commercial kitchen to sell things in public so these little puppies being for sale never quite happened, but luckily for our friend and family they were often stocked in the freezer ready to be served any time of the day!

So, what’s your family favourite recipe? Do you have one that instantly brings your back to your childhood?

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prep time 25 minutes + 2 hours rising time

cook time 18 minutes per batch

total time 3 hours 30 minutes

servings approx 18 butterhorns

Ingredients

2 cups milk

1/2 cup white sugar + 1 tsp

1 cup butter

1 tsp salt

1/2 cup warm water

1 1/4 tsp active dry yeast

6 cups flour

1 large egg

Instructions

In a small saucepan add milk and allow to come to a low simmer then remove from heat. Add in 1/2 cup of sugar, butter + salt and stir so that the butter melts and the sugar dissolves. Set aside and allow to cool.

In a small bowl combine 1 tsp sugar, yeast and warm water and stir. Allow the mixture to rest for 10 minutes until yeast is frothy.

In a large bowl pour in flour and make a well in the centre. Add in an egg that has been lightly beaten, cooled milk and yeast. Stir gently until combined then stir more vigorously until it is mixed very well (at this point your dough will be very sticky).

Cover with a tea towel and allow to rest in a warm place for 1 hour or until your dough has doubled in size. Press down on your dough using the back of a large spoon and cover again and allow to rise another 30 minutes.

Once the dough has risen a second-time press down again with the back of your spoon then divide into 2 pieces. On a very well floured surface roll out your dough into a 12x10 rectangle. Cut your dough into 1.5-inch strips then roll each strip gently to forms a cylinder. Coil each strip until your form a circular “bun” then place on a parchment lined baking sheet leaving 2 inches between each bun. Continue until all of your dough has been used. Cover with tea towel and allow to rise another 30 minutes.

Preheat oven to 350. Bake 1 tray at a time for 15 - 18 minutes or until lightly golden brown. Place on a cooling rack and allow to cool before icing then top with sliced almonds.

Almond Glaze

2 cups icing sugar

3 tbsp butter

2 tbsp milk

2 tsp almond extract

Sliced almonds to garnish

In a small bowl combine icing sugar, milk, melted butter + almond extract. Whisk until smooth.

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Charred Brussels Sprouts with Sweet + Spicy Glaze

Brussels sprouts are one of those vegetables that people either love or hate! But if you serve them charred and with a delicious glaze and you may convert even the biggest skeptic.

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So are you for or against brussels sprouts? I must say that growing up I was wholeheartedly opposed to them, but then something changed. I think perhaps it was the fact that as a kid the fresh variety was less common where we lived, so the only ones we had come from the frozen sections, and they were mushy. Then about 8 years ago I bought fresh ones at the grocery store and let’s just say I have never looked back!

Also, fun fact of the day! Did you know it’s actually brussels sprouts, not brussel sprouts? Maybe only I was unaware of the additional s - or maybe I just blew your mind like mine was just blown just a few short minutes ago!

So what is your favourite way to eat them? I also think that cooked with Pancetta and Pine nuts is an instant winner with most people, but let’s be honest, adding bacon to almost anything is always an instant winner!

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prep time 10 minutes

cook time 25 hour

total time 35 minutes

servings 4

Ingredients

1 lb brussels sprouts

2 tbsp olive oil

salt + pepper

1/2 cup maple syrup

1/4 cup red wine vinegar

1/8 tsp red pepper flakes

1/4 cup slivered almonds

zest of 1 lemon

Instructions

Preheat oven to 425. To prepare wash and dry your Brussel sprouts then trim off the end of the core. Slice in half and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Toss to coat then place in oven for 20-25 minutes or until slightly charred (turning halfway to avoid burning).

In a small saucepan combine maple syrup, red wine vinegar and red pepper flakes. Simmer for 2-3 minutes then set aside.

Once your brussel sprouts are fully cooked place in a medium-sized bowl and pour the warm liquid over then carefully stir until everything is fully incorporated.

On a serving tray place your Brussel sprouts and cover with slivered almonds and lemon zest. Serve immediately.

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