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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Soft Caramels


Ingredients


– 1c sugar
– 1/2c brown sugar
– 1/2c (1 stick) butter (preferably unsalted)
– 1/2c milk
– 1/2c heavy cream
– 1/2c light corn syrup
– 1 tsp vanilla
– kosher salt or something flaky or chunky to top

Directions


1. Butter a 6×9 baking dish.
1. Mix all but vanilla in a 3qt or larger pan. NOTE: This will foam up a lot more than you might expect, so be generous in pan size.
1. Heat on medium heat until everything is melted together, approximately 20 minutes. Stir occasionally.
1. Continue to cook until temperature is 245f to 250f, approximately 25 minutes.
1. Poor into baking dish. Sprinkle salt on top (optional).
1. Cool on counter until room temperature.
1. Place in refrigerator 1 hour.
1. Extract from dish and cut into bite size pieces.

Crockpot Collard Greens

Based loosely on: https://momswithcrockpots.com/slow-cooked-collard-greens/


Ingredients

  • 1 smoked ham hock
  • 6 slices thick bacon
  • 8 c collard greens (tough ribs and stems removed, torn into 2″ strips)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic
  • 1 large onion or 1/4 c onion flakes
  • 2 cups chicken broth
  • 2 cups water
  • pinch red pepper flakes

Directions

  1. Rinse collards, remove thick stems, tear into small strips
  2. Cook bacon in skillet.
  3. Place bacon and drippings in crock pot.
  4. Add rest of ingredients to crock pot.
  5. Cook on low for 6 hours or high for 3 hours.
  6. Remove hock, discard bones and other inedible bits. Shred rest and return to crockpot.
  7. Serve.

Semolina Pasta Dough


Ingredients

  • 600g semolina flour
  • 6 eggs
  • 1 tsp salt

Directions


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

Flan V2

From: https://www.davidlebovitz.com/creme-caramel-flan-recipe/


Ingredients

    Caramel:
  • 200g sugar
  • a few drops of corn syrup
  • 60ml water
  • a few drops lemon juice
  • For the custard:

  • 8 large eggs room temperature (20 to 25 °C)
  • 130g sugar
  • 800ml whole milk
  • Seeds from 1 vanilla bean or 1 1/2 tsp vanilla extract

Directions

  1. Preheat the oven to 300ºF (150ºC).
  2. Lightly butter a 9-inch loaf pan. Have a baking dish with high sides to make a water bath to bake the custard in.
  3. To make the caramel, spread the 200g of sugar in an even layer in a skillet. Pour the water over it and add a few drops of lemon juice. Cook the sugar over medium-high heat until it reaches 245°F to 250°F.
  4. When sugar is a deep amber color, remove from heat; pour the caramel into the buttered mold. Coat evenly. Set aside to cool. It will need to be under 120°F before the custard is added.
  5. Whisk the eggs and sugar. Add vanilla. Gradually add the milk, whisking constantly.
  6. Pour custard into the pan over the cooled caramel. Place flan in baking dish. Pour warm water into the outer dish, until it reaches over halfway up the outside flan.
  7. Bake the uncovered flan in the oven 1 hour, 20 minutes, or until barely set.
  8. Remove from the oven. Rest in the water bath for 30 more minutes.
  9. Transfer the flan to a cooling rack. Let cool to room temperature, then refrigerate until completely chilled, preferably overnight.

Roast Brussels Sprouts w/ Mustard Dressing


Ingredients

  • 2 pounds brussels sprouts, halved or quartered.
  • 1/4 c olive oil for roasting
  • 1/4 c olive oil for dressing
  • 2 tbsp vinegar (sherry, apple cider, tarragon, many choices will work fine here)
  • 1 tbsp grainy mustard.
  • Salt
  • Pepper

Directions

  1. Preheat oven to 450 deg f.
  2. Line half-sheet pan with aluminum foil.
  3. Toss brussel sprouts with olive oil, salt, and pepper. Spread on half sheet pan.
  4. Roast for 20-30 minutes until golden and desired mix of crunchy/soft. Flip after 10 minutes.
  5. While roasting, in a bowl that is large enough to eventually toss the brussels sprouts, whisk together vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper. Slowly add 1/4c oil.
  6. Add roasted sprouts to dressing bowl and toss.

Bisquick Ultimate Pancakes


[recipe-note]
Originally taken from Bisquick box, but it doesn’t always show up on the boxes, thus the need to add it here.
[/recipe-note]

Ingredients

  • 4 c Bisquick
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 4 tbsp lemon juice
  • 2 c milk
  • 4 eggs

Directions

  1. Heat pan or griddle to 375 deg F (about medium to medium high)
  2. Mix all ingredients.
  3. Make each pancake about 1/4 c
  4. Cook until edges dry and bubbles mostly stop, then flip and cook slightly less time on the second side.

Pasta Dough


Ingredients

  • 3 c flour
  • 6 eggs
  • 1 1/4 tbsp olive oil
  • 1 tsp salt

Directions


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

Potato Leek Soup



Ingredients

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 large leeks, white and light green parts only, sliced about 1/4″ thick
  • 1 pounds Yukon Gold potatoes, roughly peeled and chopped into 1/2-inch pieces
  • 3.5 cups low sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 4 oz. bacon, cooked and chopped into pieces smaller than a bite, larger than bacon bits.
  • shredded cheddar cheese.
  • chives, thin sliced (optional)

Directions

  1. Melt butter in stock pot
  2. Sweat leeks and garlic about 10 minutes
  3. Add potatoes, thyme, bay leaf, salt, pepper, broth. Bring to boil, then reduce to simmer until potatoes are tender, about 15 minutes.
  4. Remove thyme stems and bay leaf.
  5. Blend (preferably with stick blender).
  6. Add sour cream and bacon.
  7. Serve in bowls topped with chives and cheddar.

Cinnamon Monkey Bread

This is similar to Christmas Eve Shortcut Cinnamon Buns


Ingredients

  • 20x rolls (we use Rhodes brand, other may require different count)
  • 1 small packet jello butterscotch (or vanilla) pudding powder (about 3.5 oz)
  • 1 stick butter, melted
  • 3/4 cup brown sugar.
  • 1 tsp cinnamon.

Directions

  1. Mix dry ingredients.
  2. Put rolls in bundt pan, toss with dry mix.
  3. Drizzle with butter.
  4. Let sit 8-10 hours (overnight can result in too much rising, but try if you want), covered with plastic wrap or wet cloth.
  5. Put in 350deg F oven (perhaps on top of cookie sheet in case of spillage) for 25-30 minutes.

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