Balsamic Glaze

2 C Balsamic Vinegar
1/2 C Brown Sugar

Directions:

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 
2. Bring to a boil, reduce heat to low and simmer until glaze thickens and sticks to the spoon

Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen

BoBerry Biscuits

BoBerry Biscuits

• 2 cups flour
• 1 cup nonfat milk
• 1/3 cup sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 ounces dried blueberries (dehydrated)

Glaze
• 1 cup powdered sugar, sifted
• 1/8 cup water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice

Preparation of Bo-Berry Biscuits Recipe:

Directions:
1. One hour before baking take take butter and place in freezer.
2. Preheat oven to 450°F Mix salt, sugar, flour, blueberrys and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
3. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
4. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

Orange Knots

Ingredients:
24 Rhodes Dinner Rolls, thawed but still cold
1 orange rind, grated
3/4 cup sugar

1/2 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
3 Tbsp orange juice
1/2 tsp vanilla extract

Combine the grated orange rind with sugar and mix well.  Roll each roll into a 9-inch rope then dip in the melted butter followed by rolling in the sugar/rind mixture.  Tie the roll into a loose knot and place on a prayed baking sheet.  Cover with plastic and let them rise till they have doubled in size.

Uncover and bake at 350 for 15-20 minutes.  Remove from baking sheet and place on a cooling rack. Using a pastry brush, brush rolls with citrus glaze while still warm.

Zucchini Bread

Mix Together:
3 eggs
2 cups sugar
2 cups grated zucchini
1 cup cooking oil
1 Tbsp vanilla

Sift Together:
1 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
1/4 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
3 cups flour

Directions:
Combine all the wet ingredients and mix well.  Add the dry ingredients to mixture and mix well.  Grease loaf pans and line the bottom with parchment paper then pour in the mixture.  Bake at 350 for 45-50 mins.

After bread has cooled coat with the butter glaze

Butter Glaze:
1/3 cup butter
1 tsp vanilla
3-4 cups powder sugar
hot water

Directions:
Melt butter, mix in vanilla.  Sift in powder sugar adding a little bit at a time then adding small amounts of hot water at a time.  Mix each time until smooth.  After all powder sugar is mixed in add enough water to make glaze thin but not too runny.  Using a pasty brush ice zucchini bread, let dry. Serve and enjoy.