Maple Butter

Ingredients:

1/2 cup butter

2 T. powdered sugar

2 + 1/2 T. maple syrup (the 100% real kind)

1/4 tsp. cinnamon

1/8 tsp. pumpkin pie spice (optional)

1/4 tsp. maple extract (optional)

Directions:

Place butter and powdered sugar in a mixing bowl and beat (with a hand mixer, or the whisk attachment of your stand mixer) until combined and smooth. Add maple syrup, cinnamon, pie spice, and extract. beat slowly until combined and then whip for 1-2 minutes until light and fluffy. Serve at room temperature over bread or muffins. This butter is awesome on warm baked goods when it melts a little.

Store in the refrigerator but allow time to bring to room temperature before serving. For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge or several months in the freezer.

Time to Make: about 10 minutes

Difficulty: Easy

Recipe Origin: ourbestbites.com/2013/11/maple-cinnamon-butter/

Salt Dough

Ingredients:
1/2 cup salt
1 Tbsp. vegetable oil
1/4 cup water
1 cup flour

Directions:
Combine all ingredients and roll the dough into a ball. Flatten with a rolling pin and imprint with whatever design you want. Bake at 250 degrees for several hours (or until firm). Once the dough is cooled, paint and decorate however you want.

Difficulty: Easy
Time to Make: about 15 minutes prep time + several hours bake time
Recipe Origin: online somewhere

Honey Butter

Ingredients:
1 cup honey
1 cup butter, softened
1 tsp. vanilla extract

Directions:
Beat all the ingredients in a medium bowl with an electric mixer on high for 3 minutes (until the mixture thickens). Store in an airtight container in the refrigerator for up to 4 weeks.

Difficulty: Easy
Time to Make: about 10 minutes
Recipe Origin: online somewhere

Bisquick Mix

Ingredients:

10 cups flour

1/3 cup baking powder

1/4 cup sugar

1 Tbsp. salt

2 cups shortening

Directions:

Mix together all dry ingredients. Once blended, cut the shortening into the mix. Store up to 6 weeks at room temperature in an airtight container.

To make pancakes, add:

1 + 1/3 cup milk

1 egg

2 cups bisquick mix

To make biscuits, add:

1/2 cup milk

2 cups bisquick mix

To make muffins, add:

1 cup milk

1 egg

3 Tbsp. sugar

2 cups bisquick mix

Difficulty: Easy

Time to make: about 15 minutes

Recipe Origin: Mom

Homemade Marshmallows

Ingredients:

2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions:
Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.

With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Difficulty: Medium

Time to make: About 30 minutes preparation, setting overnight, and 15 minutes of cutting out.

Recipe Origin: marthastewart.com