Maple Buns

Dry ingredients:

* 2 – 3 cups Bread Flour, careful not to add to much flour the dough should be smooth and soft

*1 1/2 cups White Whole Wheat Flour

*1/4 cup Granulated Sugar

*1/2 cup Light Brown Sugar

*1/4 teaspoon Sea Salt

In a mixing bowl add the dry ingredients. Leavening Agent: *1 1/2 tablespoon Yeast *1/4 cup warm Water, about 102 * – 105* F. *1/8 teaspoon Granulated Sugar Place above leavening ingredients in a small glass bowl or measuring cup, set aside to get bubbly.

Liquid ingredients:

*3/4 cup plus 2 tablespoon Almond Milk or reconstituted Dry Milk or Milk, you can also scald the milk it can help with the rising of the bread, I left out this step of scalding the milk.

*1 large Egg, lightly beaten

*3 tablespoons Light Olive Oil

*2 1/2 teaspoon Maple Extract Whisk together the liquid ingredients in a glass bowl.

**Add a 1/4 cup of the flour mixture to leavening agent to coat the yeast before it comes in contact with the Oil. Then combine all the above ingredients in the mixing bowl or in Kitchen Aid or Bread Mixer that you have, mix on 2 – 3 speed for about 7 minutes (You can knead the dough by hand 7-8 Minutes.) or until smooth and soft. Remove the dough from bowl and form into a ball, place in a greased bowl and allow dough to rise for 1 hour or until double in size and cover with a damp Flour Sack Towel.

After rising cut off pieces of dough shape into desired shape and size and place on Half Baking sheet (cookie sheet) cover and let rise again another 30-60 minutes.

Bake at 350* F. For 14-18 minutes, brush on the maple butter glaze after they have baked for 10 minutes. See the Maple Butter Glaze recipe below. I made 16 rolls.

Recipe adapted from The Kneads for Speed See Maple Buns for more detailed instruction

Sweet Pork Crock Pot Style

*3 pounds Shoulder Pork Roast
*1 16.9 ounce bottle Coca Cola
*1 16.9 ounce bottle Dr. Pepper
*1/4 cup Brown Sugar
*1 teaspoon Red Pepper Flakes
*1/2 tablespoon minced dried Garlic
*1 tablespoon minced dried Onions
*1 teaspoon Deverle’s Seasoning or Season-All
*1 tablespoon Apple Cider Vinegar
*(1/4 cup Baby Rays Barbecue Sauce add after cooking)

Add the above ingredients in crock-pot in the order listed for 6-8 hours or until the pork shreds or pulls apart easily. After shredding sweet pork add 1/4 cup Baby Rays Barbecue Sauce and serve on dish desired (Nachos, Salads and Burritos).

I usually have frozen roasts in my freezer so, I start cooking the pork roast frozen in the crock pot on high with the above ingredients (except for the Baby Rays Barbecue Sauce) adding them in the order listed and cook on high for 6-8 hours. Checking on the meat after 5 1/2 hours of cooking and shred apart the roast with two forks removing any chunks of fat. I also like to cook the sweet pork the day before I want to serve the sweet pork. You can cool down the shredded sweet pork by placing shredded pork in a smaller container than the one you will use to put ice in to cool down the meat to refrigerate.  Note:  If you are concerened about cooking a frozen roast, thaw roast in refridgerator before cooking.

In the morning remove the shredded sweet pork and skim off the fat that has accumulated on top of the meat and discard. Warm the sweet pork again in the crock pot when ready to serve. I also like to use the crock pot liners for less mess and clean up.

Purple Creamy Coleslaw

*
*1/2 cup Red/Purple Cabbage, finely shredded

*2 tablespoons Onion, grated

*1 cup Matchstick Carrots or 2 Carrots, thickly grated/shredded

*1/4 cup Cilantro, chopped (optional for garnish)

*

Creamy Dressing

*
*1/2 cup Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*2 tablespoons Brown Sugar or 2 individual packets Splenda

*2 tablespoons fresh Lime Juice

*1/4 cup Orange Juice

*Sea Salt and Black Pepper, to taste

*
Toss together in a bowl the cabbage, onions and carrots.

*
In a small bowl mix together the creamy dressing ingredients and pour over the cabbage mixture and mix together and refrigerate until ready to eat.

Enjoy!

Lindy