Honey Butter

Ingredients: 
- 3 cups Honey
- 4 lbs butter
- 3 cups marshmallow topping

Directions:

1. Using paddle, blend on speed 1, then on speed 2, beat 10 minutes on speed 3.

Carmel Nut Topping

Step 1: 4 lbs of butter (Heat in pan, just until melted)

Step 2: 10 cups brown sugar, 1/2 cup cinnamon (Add to butter, mix well)

Step 3: 10 cups nuts (Add, mixing until nuts have cooked for one minute)

Do not overcook this topping.
Pour out of pan immediately into bucket.

Amish White Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Ready In: 2 hours 30 minutes



Ingredients: 
- 2 cups warm water
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4cup vegetable oil
- 6 cups bread flour



Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divided half.Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F for 30 minutes.

Disney Copycat Recipe: Smoked Turkey Legs

Course: snack 

Cuisine: American 

Servings: 6 people

Prep Time: 12 hours

Cook Time: 4 hours

Ingredients:

- 1 cup Warm Water

- 1/2 cup Seasoned Meat Tenderizer

- 2 tbsp Liquid Smoke

- 1/2 tbsp Sea Salt

- 1/4 cup Brown Sugar

- 4 Bay Leaves

- 8 cups Cold Water 

- Peppercorns (As Desired)

- 3 Ziplock Freezer Bags

- 6 Jumbo Turkey Legs

Instructions

1. Mix together all of the brine ingredients, add the 8 cups of cold water last.

2. Put two turkey legs each in a large Ziplock bag and cover with the brine

3. Zip tight and place in a large casserole dish and sit overnight in the refrigerator, up to 12 hours or so.

4. Be sure the brine is touching the legs, and you can turn them around once in a while during the brining stage to ensure complete coverage.

5. The next day, set your smoker to about 220 F.

6. Drain the legs from the brine, rinse the legs lightly under cool running water, and pat dry.

7. Season with your favorite dry rub.

8. Smoke for about 4 hours at 225 F.

9. Bring it down to 180 F for the last hour, or until the meat reaches an internal temperature of 160 F.

10. When you remove the turkey legs, it will continue to cook up to the proper 165 F.