Thursday, October 31, 2013

Pound Cake Challenge Week 9: Cream Cheese Coconut Pecan Pound Cake

1 ½ cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon salt
¼ cup milk
1 ½ teaspoons vanilla
1 cup chopped pecans, toasted
½ cup shredded coconut

1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
3. Add eggs, one at a time, beating just until the yellow disappears.
4. Stir together flour and salt, add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
5. Stir in vanilla, pecans and coconut. Pour batter into prepared pan.
6. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes.
7. Remove from pan; cool completely on a wire rack.

Wednesday, October 30, 2013

Chicken with Pecans, Asparagus and Couscous

1 pound chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon salt
4 tablespoons olive oil, divided
1 medium carrot, peeled and diced
1 cup chopped onion
8-oz. fresh asparagus
2/3 cup Georgia pecan halves, chopped
1 (5.7-ounce) package couscous mix with herbed chicken flavor
1 1/4 cups boiling water

Cut chicken breasts lengthwise to make 8 long, thick strips; sprinkle strips with thyme, paprika, and salt on all sides.
Heat a large non-stick skillet with a tight-fitting lid over medium-high heat. Add 2 tablespoons oil; swirl it to lightly coat pan.
Add chicken strips, cover and cook 5 minutes or until nicely browned.
Turn chicken over, reduce heat to medium and cook 5 – 7 minutes longer or until chicken is almost cooked through. Remove from skillet and keep warm.
Add 2 tablespoons oil to pan; then stir in carrot and onion.
Cook, covered, 8 minutes, stirring occasionally.
Meanwhile, snap off and discard tough ends of asparagus; cut spears crosswise into 3/4-inch lengths.
Add asparagus to carrot mixture; cover and cook 5 minutes, stirring once.
Remove from heat and stir in pecans and couscous.
Arrange chicken on top. Combine boiling water and contents of seasoning packet; pour into skillet, cover tightly and let stand 8 minutes before serving.

Cast of Characters:
For full disclosure, you'll notice I don't have paprika (in the recipe but didn't use it) or the mushrooms (not in the recipe but sounded good so I added at the last minute) in the photo. 

Time for the thyme. 

After the chicken strips are browned on all sides, remove them to a plate while you cook the veggies.

The onion, carrot and mushrooms ready to go in the skillet. 

Threw the asparagus on the top. 

Added the pecans. 

And now the couscous. 

Then add the chicken back to the top. 

The end result is simply delicious.  And more good news, I only dirtied one skillet.  That's always a plus!

Tuesday, October 29, 2013

Pumpkin Pecan Chocolate Chip Muffins

Ingredients for Streusel:
1/2 cup pecan pieces
2 tablespoons brown sugar
2 tablespoons rolled oats
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons mini chocolate chips

Ingredients for Muffin Batter:
1 cup low fat french vanilla yogurt
3 tablespoons butter, softened
2/3 cup white sugar

1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin purée
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

1. Preheat oven to 375 degrees. Grease 12-cup muffin tin or use paper liners. In a small bowl, combine streusel ingredients and then set aside.

2. In a large bowl or electric mixer combine yogurt, butter, and sugar. Mix well. Add egg, vanilla, and pumpkin. In another bowl, mix the rest of dry ingredients together. Add dry mixture to yogurt pumpkin mixture.
3. Fill muffin liners 2/3 full. Press streusel mixture on top. Bake for 16-18 minutes until toothpick comes out clean. Let muffins cool for 5 minutes.

Monday, October 28, 2013

Pecan and Cornbread Crusted Pork Tenderloin

3/4 cup Georgia pecan halves
1 1/4 cup crumbled cornbread or corn muffin
2 tablespoons butter
1 tablespoon finely chopped garlic
2 (1 pound each) pork tenderloins
Salt and pepper
3 tablespoons Dijon mustard

Preheat oven to 400 degrees.
In a food processor, combine pecans and cornbread and process until pecans are finely chopped.
Melt butter in medium-size skillet over moderate heat. Add the garlic and cook until fragrant—about 1 minute. Stir in the pecan mixture to blend with butter and garlic. Set aside to cool slightly.
Pat pork dry and sprinkle with salt and pepper. Place in an oiled shallow baking pan. Spread mustard thickly over tenderloins and pat crumb mixture onto mustard.
Roast in middle of oven 15 minutes. Tent pork loosely with foil to prevent crust from burning and continue to roast until thermometer inserted diagonally into center of meat registers 158 degrees—about 15 minutes longer.
Let meat stand 10 minutes before slicing.

Thursday, October 24, 2013

Pound Cake Challenge Week 8: Almond Poppy Seed Pound Cake

· 3 cups baking mix (recommended Bisquick)
· 1 ½ cups white sugar
· 1 cup sour cream
· ¾ cup butter, softened
· ½ cup all-purpose flour
· ¼ cup poppy seeds
· 1 teaspoon almond extract
· 1/8 teaspoon salt
· 6 eggs
· Powdered sugar, for dusting

1. Preheat oven to 350 degrees.
2. Generously butter sides and bottom of 10-cup tube pan and lightly flour.
3. Beat all ingredients except powdered sugar in a large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
4. Bake for 50-55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes in pan.
5. Remove cake from pan and cool completely on a wire rack.
6. Sprinkle with powdered sugar.

Wednesday, October 23, 2013

Trick or Treat Turnovers

· ½ pound ground chuck
· 1 tablespoon finely chopped union
· 1 teaspoon garlic powder
· 2 tablespoon spicy brown mustard
· ¼ cup ketchup
· 1 cup shredded mozzarella cheese
· 1 tube large refrigerated flaky biscuits
· 1 egg, beaten

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic powder, mustard, ketchup and cheese. Stir until cheese is melted. Cool slightly.
2. Pull each uncooked biscuit apart into two halves. Flatten one half down into a 4 inch circle onto a greased cookie sheet. Spoon two heaping tablespoons of meat mixture onto each biscuit.
3. Using a sharp knife, cut jack-o-lantern faces on remaining biscuit circles.
4. Place over meat mixture and pinch edges to seal slightly. If desired, reroll scraps and cut out stems for pumpkins.
5. Brush with egg. Bake at 350 degrees for 10-15 minutes or until golden brown.

Tuesday, October 22, 2013

Corn Maze Mix and Monster Munch

Corn Maze Mix

· 8 ounces white chocolate baking bars, coarsely chopped
· 4 cups Corn Chex cereal
· 2 cups bite-size pretzel twists
· 1/2 cup raisins
· 1 cup candy corn
· ½ cup orange and black M&Ms

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and M&Ms.
3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Monster Munch

· 1 (11 ounce) bag regular flavor candy corn
· 1 (11 ounce) bag caramel candy corn
· 1 (11 ounce) bag chocolate candy corn
· 1 (11 ounce) bag caramel apple candy corn
· 1 (12 ounce) bag chocolate covered peanuts
· 2 small cans salted peanuts
· 1 small can salted cashews
· 1 (19.2 ounce) bag M&Ms

Mix all ingredients together and enjoy!

Monday, October 21, 2013

Super Duper Ribs (Stack of Bones)

· 1 cup chili sauce
· 2 green onions, chopped
· 2 tablespoons brown sugar
· 2 tablespoons balsamic vinegar
· 1 tablespoon Dijon mustard
· 1 tablespoon Worcestershire sauce
· 1 tablespoon soy sauce
· 1 teaspoon ground ginger
· 1/4 teaspoon crushed red pepper flakes
· 1/2 teaspoon Liquid Smoke, optional
· 4 pounds pork baby back ribs

1. In a large bowl, combine the first 10 ingredients. Cut ribs into individual pieces; dip each into sauce.
2. Transfer to a 5-qt. slow cooker; top with remaining sauce.
3. Cover and cook on low for 4-5 hours or until meat is tender.

Cookbooks have arrived!

Exciting news!  The Cooking with Crevolyn Cookbooks have arrived!  As of today, October 21st, we have Cooking with Crevolyn cookbooks available in both J&J Foods locations.  This is a limited edition cookbook so pick one up today!  They are $14.95 plus tax and include over 350 recipes. What a deal!

Friday, October 18, 2013

Cookbook Signing this Sunday!

Exciting News!  The Cooking with Crevolyn Cookbooks have arrived and will be in our stores beginning Monday morning, October 21st.    However, if you just can't wait and would like to pick up a copy, please consider joining the fine folks at Flat Creek Baptist Church on Sunday morning.  They are celebrating "Church Library Day" and have invited several local authors to participate.  Authors will be selling and signing their books.  I'm thrilled and honored that they have asked me to be a part of this very special event.    Here are the particulars.  We would love to see you there!

Date:  Sunday, October 20
Time:  Worship Services at 9:45 a.m. and 11:10 am.  The authors will be available between and after services
Where: Flat Creek Baptist Church, 5504 Flat Creek Road, Oakwood, GA  30504

Pumpkin Praline Cake

1 (15 ounce) can of pumpkin (not pumpkin pie filling)
½ cup milk
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 box butter recipe cake mix
2 cups pecans
2 sticks butter, melted
2 (8-ounce) packages cream cheese
1 cup powdered sugar
1 (16 ounce) tub whipped topping


Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish. 
Mix the pumpkin, milk, eggs, sugar and cinnamon well. Pour into baking dish.
Sprinkle dry cake mix over the pumpkin layer. Sprinkle pecans over the dry cake mix. Pour melted butter over the pecan layer.
Bake for 50 minutes to 1 hour. Cake is done when center is set.
Allow cake to cool completely.
To prepare topping, mix cream cheese and powdered sugar with an electric mixer.
Add whipped topping and mix well.
Spread topping over the cooled cake.

Thursday, October 17, 2013

Pound Cake Challenge Week 7: Pumpkin Pound Cake with Maple Pecan Glaze

Ingredients for Cake:
· 3 cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· ½ teaspoon ground ginger
· ¼ teaspoon ground cloves or allspice
· 2 sticks butter, softened
· 1 cup white sugar
· ¾ cup packed brown sugar
· 5 large eggs
· 1 (15 ounce) can pumpkin (not pie filling)
· 1 ½ teaspoons vanilla

Ingredients for Maple Pecan Glaze:
· 4 tablespoons butter
· 3 tablespoons maple syrup
· 3 tablespoons heavy whipping cream
· ½ cup powdered sugar
· 1/3 cups finely chopped pecans, optional

Directions for Cake:
1. Preheat oven to 325 degrees. Grease and dust with flour (or sugar) a 10-inch tube pan.
2. In a medium bowl, combine flour, baking powder, soda, salt and spices; set aside.
3. In a mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in pumpkin and vanilla. Slowly add the dry ingredients. Continue mixing on medium speed until smooth and well blended.
6. Spoon the batter into the prepared tube pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
7. Cool for 15 minutes in the pan on a wire rack. Invert cake onto a serving plate to cool completely.
8. Glaze with Maple Pecan Glaze or dust with powdered sugar before serving.

Directions for Glaze:

1. In a small saucepan, combine the butter, maple syrup, and cream. Bring to a boil. Continue to boil for 1 minute.
2. Remove from heat and sift powdered sugar into the hot mixture. Whisk until smooth.
3. Let cool for about 15 to 20 minutes, until slightly thickened.
4. Stir in the pecans, if desired. Drizzle over the cooled cake.

Wednesday, October 16, 2013

Beef Mushroom Stew

2 pounds beef stew meat (sirloin cut into cubes)
2 tablespoons flour
4 tablespoons butter
2 tablespoons olive oil
2 whole shallots, minced
3 cloves garlic, minced
1 (8 ounce) package button mushrooms
1 can beef consomme
Salt, to taste 
Pepper, to taste
2 sprigs fresh thyme or rosemary
2 tablespoons flour
Pasta, cooked according to package directions (recommended: fettuccine or egg noodles), if desired

1. Sprinkle flour over meat and toss to coat.
2. Melt butter with olive oil in a heavy pot. Sear meat over high heat in batches, removing when brown.
3. Add shallots and garlic to pan (don’t wipe the pan clean); sauté for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes.
4. Pour beef consomm
e and 1 can-full of water into pot. Add salt and pepper to taste and stir.
5. Bring to a boil and then return the browned meat to the pot. Reduce heat to low.
6. Add thyme or rosemary. Cover and simmer for 30-45 minutes. Mix 2 tablespoons flour with ¼ cup water and pour into the stew.
7. Allow to thicken for 10 minutes. Turn off heat and let stew sit for 15 to 20 minutes before serving.
8. Serve with pasta, if desired.

Friday, October 11, 2013

Caramel Apple Cobbler with Toasted Pecan Ice Cream

Ingredients for Cobbler:
½ cup butter
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 tablespoons lemon juice
1 15 oz. package refrigerated pie crusts

Ingredients for Ice Cream:
2 pints homemade-style vanilla ice cream, softened
1 cup chopped toasted pecans

Directions for Cobbler:
Melt butter in a large Dutch oven over medium-high heat. Add apples, sugar and juice, cook, stirring often, 20-25 minutes or until apples are caramel colored. Spoon into a shallow, greased 2 qt. baking dish.
Unroll 1 pie crust; cut into ½ inch strips. Arrange strips in a lattice design over filling; fold edges under.
Bake cobbler at 425 degrees for 20-25 minutes or until crust is golden.
Serve warm with Toasted Pecan Ice Cream.

Directions for Ice Cream:
Stir together softened ice cream and pecans. Freeze until firm.

Ingredient Roll Call!

For this recipe, I only use Granny Smith apples. They are firm and tart which makes them perfect for this cobbler.

When toasting pecans for the ice cream, lay them in a single layer on a baking sheet. Bake for about 8-10 minutes at 350 degrees. Be sure and watch them carefully. They can burn quickly. When they come out of the oven, let them cool for about 10 minutes. Then take your softened ice cream out of the carton and put into a large bowl and mix with the toasted pecans. Put it back in the carton and return to the freezer.

Slicing up the apples.

Mixture of butter, apples, sugar and lemon juice.

The apples will begin to turn a caramel color after about 20-25 minutes.

Put the apple mixture in a greased 9x13 inch baking dish.

Okay, now for the crust. Unroll the refrigerated pie crust onto a cutting board.

If you have one of these handy-dandy cutting tools, put it to use. If not, no worries, a knife works just fine. Could you cut it with pinking shears? hmm... maybe?

Lay the pie crust strips on the apple mixture.

And make whatever design your heart desires.

To make the pie crust pretty and shiny, whisk up one egg and brush on the crust.

All ready to go in the oven.

And the final product!

Thursday, October 10, 2013

Pound Cake Challenge Week 6: Caramel Apple Pound Cake

Ingredients for Cake:
1 cup white sugar
1 ¼ cups firmly packed light brown sugar, divided
1½ cups butter, melted
4 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon apple pie spice
1 teaspoon salt
3 cups chopped Granny Smith apples
2 teaspoons ground cinnamon

Ingredients for Cream Cheese Icing:
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
¼ cup milk
¼ cup hot caramel topping, plus some for garnish
1 cup chopped walnuts, optional for garnish

Directions for Cake:
1. Preheat oven to 350 degrees. Grease with butter and dust with flour or sugar a 10-inch tube pan.
2. In a large bowl, beat white sugar, 1 cup brown sugar and melted butter until combined. Add eggs, one at a time, beating well after each addition. Add the vanilla.
3. In a medium bowl, combine flour, baking powder, apple pie spice and salt. Gradually add flour mixture to sugar mixture, beating just until combined.
4. In a separate bowl, combine apples, remaining ¼ cup brown sugar and cinnamon.
5. Spoon one-third of batter into prepared pan and half of the apples. Repeat layers. Top with remaining third of batter.
6. Bake for 50 minutes to 1 hour, or until a wooden pick inserted in the center comes out clean.
7. Let cool in the pan for 20 minutes. Remove from pan and let cool completely on a wire rack.
8. Top with Cream Cheese Icing.

Directions of Cream Cheese Icing:
1. In a medium bowl, combine cream cheese and powdered sugar. Beat a medium-low speed with an electric mixer until smooth.
2. Beat in milk and caramel topping. Drizzle with additional caramel topping and sprinkle with nuts, if desired.

Wednesday, October 9, 2013

Baked Apples

6 apples – peeled, cored and sliced
½ cup white sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts
½ cup milk

1. Preheat oven to 350 degrees.
2. Grease or spray with cooking spray a 2 quart casserole dish.
3. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts.
4. Spoon into prepared dish. Pour milk evenly over apple mixture.
5. Bake for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Tuesday, October 8, 2013

Toffee Dip with Apples

1 (8 ounce) package cream cheese, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 8 oz. pkg. toffee bits
1 tablespoon lime juice
1 tablespoon lemon juice
3 red delicious apples, each cored and cut into 8 wedges
3 Granny Smith apples, each cored and cut into 8 wedges

Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
Add toffee bits and mix well.
Cover and chill.
Combine juices and apples in a bowl; toss well.
Serve dip with apples on side.

Friday, October 4, 2013

Pumpkin Apple Cake with Nutmeg Frosting

Ingredients for Cake:
· 2 ½ cups all-purpose flour
· 1 teaspoon baking powder
· ¾ teaspoon baking soda
· ½ teaspoon salt
· 1 ½ teaspoons cinnamon
· ½ teaspoon nutmeg
· 2 cups sugar
· 2 cups canned pumpkin (not pumpkin pie mix)
· 1 ½ teaspoons vanilla
· 3 eggs
· 1 cup vegetable oil
· 1 ½ cups fresh apples; peeled and grated
· ¾ cups raisins
· ¾ cup walnut or pecan pieces (optional)

Ingredients for Nutmeg Frosting:
· 1 (8-ounce) package cream cheese, softened
· 1 stick butter, softened
· 1 (1 pound) box powdered sugar
· 2 teaspoons nutmeg

Directions for Cake:
1. Preheat oven to 350 degrees. Spray a 9x13 cake pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl, combine sugar, pumpkin, vanilla, eggs, and oil. Add flour mixture. Stir in apples.
4. Fold in raisins and nuts. Pour batter into prepared pan.
5. Bake for 45 to 50 minutes or until toothpick inserted comes out clean.
6. Cool completely in pan. Spread with Nutmeg Frosting.

Directions for Frosting:
1. Mix all ingredients with a mixer until mixture gets to spreading consistency.
2. Spread over cooled cake.

Roll Call for the Pumpkin Apple Cake and Nutmeg Frosting:  

The Dry Ingredients first: 

The recipe calls for a grated apple.  The easiest way I've found to do this is to use a stand grater.  First peel and core the apple and then just start the grating process.  

This is all of the ingredients mixed together.  The pumpkin sure does make it a pretty color, doesn't it?  

I was taking this cake as a thank you gift to some folks thus the less-than-attractive baking pan.  Functional - yes.  Pretty - not so much.

Mixing up the nutmeg frosting.  Butter, cream cheese and nutmeg ....

plus the powdered sugar.  

This finished product ready for delivery!


Thursday, October 3, 2013

Pound Cake Challenge Week 5 - Hummingbird Pound Cake

I'm sure you're familiar with the Southern Living classic Hummingbird Cake. This recipe takes the traditional one step further into a pound cake and it is scrumptious! It's more than a pound cake in so many ways (weight included!). 

Ingredients for Cake:
3 cups all-purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped pecans
1 ½ cups vegetable oil
1 ½ teaspoons vanilla
2 cups chopped bananas
3 eggs
1 (8-ounce) crushed pineapple

Ingredients for Icing:
1 (8-ounce) package cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
1 box powdered sugar

Directions for Cake:
1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. Stir together all ingredients by hand (do not use a mixer).
3. Pour batter into prepared pan. Bake for 1 hour 10 minutes.
4. Remove cake and place on a wire rack. Cool for 20 minutes. Remove from pan to wire rack and cool completely.
5. Spread icing on cake.

Directions for Icing:
1. Beat together cream cheese, butter and vanilla.
2. Gradually add powdered sugar until the icing reaches desired spreading consistency.

Roll Call for our Hummingbird Pound Cake minus the bananas. I forgot to get them in the picture. But y'all know what bananas look like.

This recipe is an easy one by pound cake standards. You just start with the first ingredient and keep adding, stirring as you go. No mixer necessary or even recommended. Begin with the dry ingredients.

The vegetable oil ready to go in.

Here are those bananas!!

Add the bananas, vanilla, eggs and pineapple.

Mix it all up!

Butter and flour the tube pan ..

and pour in the batter.

After about an hour and 10, she comes out looking like this.

The crowing glory to this cake is undoubtedly the Cream Cheese Icing.

Yes, I know this cake deserves a better presentation than a paper plate. That's ridiculously sad but it had to travel and unfortunately, this was the only option. I sincerely apologize for not giving it the beauty it was due.

Tuesday, October 1, 2013

Easy Mayonnaise Rolls

· 2 cups self-rising flour
· 4 tablespoons mayonnaise
· 1 cup milk
· 1 teaspoon sugar

1. Preheat oven to 450 degrees. Spray a 12-cup muffin pan with cooking spray.
2. Mix all ingredients in a large mixing bowl until well blended. Fill muffin cups 2/3 full.
3. Bake 10 to 12 minutes or until golden brown.

These Easy Mayonnaise Rolls live up to their name for sure - easy. The four ingredients are pantry staples.

Flour and sugar.

Add the milk and mayonnaise.

Stir it up.

When these lovelies come out of the oven, a good idea is put a little pat of butter on the top. You'll be glad you did.

And then a little more butter ...

And then you might want to end with some butter.