Southern “Fry” Bread & Creamy Caramel Saucy Dip
Donna Bardocz @Grandmereb
- 1/2 c
- butter, melted
- 1 c
- dark brown sugar
- 1 pkg
- (8 oz.) cream cheese, softened
- 4 tsp
- teaspoons vanilla (preferably real)
- 3 Tbsp
- 1 c
- self-rising flour*
- 1/2 c
- 2 Tbsp
- all-purpose flour (for dusting)
CREAMY CARAMEL SAUCY DIP
SOUTHERN “FRY” BREAD
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.
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.
*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.