BYU Broadcasting | Culinary Creations

Directions: Place bacon in Dutch oven over coals. While the bacon is frying, peel and slice the potatoes and onions into 1/4" slices. When bacon is crisp, add potatoes and onions. Stir to coat with bacon. Pour in water. Salt and pepper to taste. Put on lid and bake for 45-60 minutes. Check the potatoes after thirty minutes. If they are tender, remove several briquets and continue cooking for 15 more minutes.

Caramel Dumplings
Printable Version

Ingredients:

1 1/2 cups flour

2 tsp. baking powder

2 tablespoons butter

1/2 cup sugar

1/2 cup milk

1 tsp. vanilla

Directions: Cream Butter and Sugar Together. Add Flour and Baking Powder Alternating with Milk. Add Vanilla. Drop by Spoonfuls into the Hot Caramel Sauce. Bake in Oven about 30 Minutes. Serve Warm and Bottom Side Up. May Be Sprinkled with Nuts and Topped with Whipped Cream.

Sauce
Printable Version

Ingredients:

2 cups brown sugar

2 cups boiling water

2 tablespoon butter

Pinch of Salt

1 tsp. vanilla

Directions: Dissolve Brown Sugar in Boiling Water. Stir in Butter, Salt and Vanilla. Cook this Syrup for 10 Minutes Before Topping with Dumplings.

Fat-Free Sugar Free Sour Dough Bread
Printable Version

Ingredients:

1 cup water (lukewarm)

1 cup flour

1/4 teaspoon yeast

Directions: Combine yeast and water. Stir until yeast is dissolved. Add flour and mix. Let stand at room temperature for 24 hours.

The Bread
Printable Version

Ingredients:

2 cups water (lukewarm)

4 cups flour

1 teaspoon yeast

4 teaspoon salt

Directions: Dissolve yeast in water and add to the 24 hour start in large mixing bowl. Blend in 4 teaspoons salt and 4 cups flour. Knead to form a satiny dough. Shape into 2 large round loaves. Place on baking sheet and cover lightly with dampened towel or plastic wrap. Let rise until double in size. Bake in preheated 400 degree oven for 50-60 minutes. Best when served warm. A treat with real butter and honey!!

Fresh Trout on the Grill
Printable Version

Ingredients:

1 trout for each person (Cleaned with head and tail intact)

Olive Oil

Salt and pepper to taste

1 Fresh lemon half for each person

Directions: Prepare the grill with medium hot coals. Brush the fish well with olive oil and place on the grill. Season with salt and pepper. Cook until skin begins to char and flesh is white. Remove trout from the grill. Gently lift the skin away from the flesh, pulling with the head to remove the skeleton. Squeeze fresh lemon juice over filet and serve immediately.

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