Donna Bardocz Recipe

Southern “Fry” Bread & Creamy Caramel Saucy Dip

By Donna Bardocz Grandmereb


Rating:
Serves:
10
Prep Time:
Cook Time:
Method:
Bake
Comments:

I came up with a delicious creamy caramel to dip accompany my Southern "Fry" Bread for a quick and yummy appetizer. Adults will love it and kids will go absolutely crazy over it because it is fun to eat and really, really good!

Ingredients

CREAMY CARAMEL SAUCY DIP
1/2 c
butter, melted
1 c
dark brown sugar
1 pkg
(8 oz.) cream cheese, softened
4 tsp
teaspoons vanilla (preferably real)
SOUTHERN “FRY” BREAD
3 Tbsp
butter
1 c
self-rising flour*
1/2 c
buttermilk*
2 Tbsp
all-purpose flour (for dusting)

Directions Step-By-Step

1
Creamy Caramel Saucy Dip Instructions:
On stovetop, melt butter on medium-low heat.
Add brown sugar and stir to dissolve.
Add vanilla, remove from heat.
Briskly stir in Cream Cheese until blended well.
Serve warm, or chill for 2 hours to thicken.
2
Southern “Fry” Bread Directions:
Place remaining 3 tablespoons of butter in a 10-in. ovenproof skillet; place in a 450° oven for 2-3 minutes or until melted (or just melt on top of stove). In a bowl, combine flour and buttermilk just until moistened. Turn onto a surface dusted with all-purpose flour; knead 4-5 times. Pat dough to 1/4-in. thickness.
Cut with a 2-1/2-in. biscuit cutter. Place in a single layer in prepared pan; carefully turn to coat. Bake at 450° for 10-12 minutes or until golden brown.
3
*Recipe Substitute Helps:
*Self Rising Flour: Substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.

*Buttermilk: Substitute 1/2 tablespoon vinegar or lemon juice plus enough milk to equal 1/2 cup for the needed buttermilk. Let stand 5 minutes.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #caramel, #Southern, #Dip

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4 Comments

user
Donna Bardocz Grandmereb
Sep 6, 2011
Hey Rebecca, did you ever try this recipe? How about you Leah--anyone in your group try this recipe yet? It is really excellent! The dip is great and the "Fry Bread" is fun to make and eat!
user
Nov 30, 2010 - Leah Stacey shared this recipe with discussion group: Southern Cooks Unite
user
rebecca goff sashayin
Oct 27, 2010
this sounds great and you included great subs for those like me that don't always have buttermilk. Thanks