Is there anything be better than a crusty loaf of bread with butter? This caramelized onion honey butter takes it to the next level but couldn’t be easier. Spread on bread or sandwiches, in pasta dishes, with pierogi, on steaks, and so much more.
3 medium onions, finely sliced
2 Tablespoons olive oil
2 1/2 sticks butter, separated and room temperature
1 teaspoon salt
1 Tablespoon honey
Heat oil and 4 tablespoons of butter in a skillet and add onions and salt. Stir until nicely caramelized. Set aside and let cool.
2. Whip softened butter in a food processor or blender. Add honey and cooled caramelized onions and pulse until desired consistency. Enjoy!
Links are affiliate links but I only list items I personally use and LOVE. This comes at no added cost to you and helps support my channel. Thank you!
You haven’t tasted Greek yogurt until you make it in your instant pot! It’s absolutely the creamiest and most delicious yogurt and very easy to make and EASY to make. All it takes is two ingredients and a little patience!
8 Cups Milk (I use 2%)
2 Tablespoons of Yogurt Starter
Any plain yogurt from the grocery store that lists active cultures will work
Pour the milk into the Instant Pot’s insert. Press the “Yogurt” button, then press “Adjust” so the digital readout says “Boil” or “HIGH.” Depending on your model, it will either say BOIL or HIGH. This step takes about 30 minutes and will boil the milk by bringing it to 180 degrees. Once finished, Instant Pot will say YOGT.
Allow boiled milk to cool either by removing insert pot and setting on a counter to cool or leaving in the instant pot. You want it to cool to ~110F so you can add the live culture yogurt without killing it.
Mix 2 Tablespoons of yogurt and add about 1/2 cup of the warm milk and mix until smooth. Pour into warm milk.
Set the insert of milk back in the Instant Pot place glass lid on top and press YOGURT. Depending on your model, you’ll need to press “adjust” and change the setting from “HIGH” to “MEDIUM.” After that, if the readout does not say “10:00,” add time using the + button until it does.
The Instant Pot will incubate your yogurt for 10 hours before switching itself off (the display will read “Yogt” once the 8-hour default programming is complete). You can use the +/- button to adjust the incubation time. The longer the time, the more “sour” it gets. If you prefer a lighter yogurt then adjust to 8:00 hours.
Note that, when incubating yogurt, the timer counts up (when pressure cooking with your Instant Pot, the readout counts down) so it can be confusing. Once finished, it will switch to WARM.
Once complete, allow to come to room temperature and then place insert directly in the the refrigerator for at least 6 hours.
Once chilled, you can eat this as yogurt, or to make Greek yogurt strain it through a cheesecloth or clean kitchen towel to separate the whey. Simply line a colander with cheesecloth or clean towel over a bowl and place in refrigerator for several more hours or overnight. What remains will be thick and delicious Greek yogurt.
BONUS: don’t throw out the whey! It can be used in place of buttermilk in pancakes, waffles, pie, etc.
In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes or until it begins to bubble and foam.
In a stand mixer, fitted with a paddle attachment stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky.
Drizzle and rub olive oil in bottom of a large bowl place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rest in a warm place for 30-60 minutes.
Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a large rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder. Tuck both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make several diagonal cuts across the top of each loaf with a knife or bread lame. Cover loaves and let rise 30 to 60 minutes.
Preheat the oven to 400°F. Bake 20 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If browning too fast, lightly cover with foil and lower the temperature to 375°F.
Brush the top with melted butter, if desired. Slice and serve while warm
This recipe will be a big hit on St Patty’s and a fun way to get the kids involved in decorating! If you like a bakery style bundt cake, you’ll love this recipe!
1-15.25 oz. Yellow Cake Mix
1-3.4 oz. pkg Vanilla Instant Pudding
1 1/4 c. Sour Cream
1/2 c. Warm Milk
1/3 c. Butter
1 tsp. Vanilla
1 container Cream Cheese frosting
Green food dye
St Patrick’s Day decorations
DIRECTIONS: Pre-heat oven to 325 Fahrenheit. Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed. Pour into well-greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool before frosting. Enjoy!