Roll dough into ½-inch-thick rectangle, using guide on scraper. Brush surface with 2 tablespoons softened butter. Sprinkle remaining filling mixture over butter-brushed dough.

• ½ - 1 cup candy corn, set aside to add separately Preheat oven to 400 F. Brush 10-inch round or 9-by-13-inch baking dish with 2 tablespoons melted butter. Mix sugar, brown sugar, cinnamon and ...

Grill the corn to brown, set aside. Cut the corn off the cob into a bowl. Get all the lobster out of the shells and add that to the bowl as well, roughly chopping it as needed but leaving it ...

Roll out into a rectangle about 12 inches long spray with I cant believe its not butter spray. Spread evenly. Add 1/4 cup of ...

Add the corn cobs and steam until just barely cooked, around 3 to 4 minutes. 3. Cut the shrimp into 1/4 inch pieces, then mix with the mayonnaise, cucumbers and parsley, and adjust the seasoning with ...

Makes 2 quarts soup, 6-8 servings. Recipe by Teresa B. Day. 5 ears sweet corn 3 red bell peppers, halved 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper ½ stick ...

Use a toaster, only let the buns lie on top of the slots, turn on the toaster and the heat will brown them. Flip them if you like and repeat on the other side. 2.

Bring the mixture to a boil over medium-high heat, stirring constantly. Once it starts to boil, lower the heat to medium-low for 10-15 minutes, stirring occasionally.

Dough. 4 cups all purpose or bread flour ¼ cup sugar; 1 ½ tablespoons baking powder; 2 teaspoons pink Himalayan salt 6 tablespoons salted butter, softened and cubed ...

Roast for 20 -25 minutes, turning at half-way point, until corn starts to brown. 2. While corn and peppers roast, sauté onion and garlic in butter in a 4-quart Dutch oven or stock pot.