Recipe Revival Blog – Bungalow Chef | Mike Mech Tradtional Family Recipes Wed, 23 Aug 2017 15:26:31 +0000 en-US hourly 1 Pecan Pralines Wed, 23 Aug 2017 15:26:31 +0000

As a youngster, I was blessed to go on food related travel adventures with my family. One trip, that instilled an array of memories, was to the Brown Country, Indiana Maple Syrup Festival where we visited a farm that processed maple syrup. The amazing aroma from the sugar shack was something I will never forget…sweet with an amber smoldering smell that wafted through the air. It was just incredible. I also recall learning that it takes 40 gallons of tree sap to produce 1 gallon of syrup. Can you believe it?  The whole process still amazes me today.

Maple Syrup Pecan Pralines

Maple Syrup Pecan Pralines

Brown Country, Indiana

My family and I at the Brown Country Maple Syrup Festival

As you know, I love using handcrafted products in my recipes. And Burton’s Maplewood Farm Maple Syrup is one that goes beyond pancakes and is perfect to bake and cook with as well. My Pecan Praline recipe is generations old and uses all fresh, natural products.

Pecan Pralines

Yields 12-15 pieces

1 cup granulated sugar
1 pinch table salt
2/3 cup milk
1/2 cup real maple syrup (Burton’s Maplewood Farm)
2 tablespoons butter
3/4 cup chopped pecans (I pre-roast them to intensify the flavor)

In a heavy sauce pan:
Combine the sugar, salt, milk, and maple syrup. Using a candy thermometer, heat mixture to 235 degrees. Wipe down the sides of the pot with a damp wet pastry brush then let boil for two minutes. Pull off heat, add the butter but do not stir. Just let the butter melt. Cool mixture down to 160 degrees, then add the pecans and beat with a wooden spoon until thickened and taking on an opaque like color. Using a teaspoon, place on parchment paper.  Let cool.  Place in an airtight container to store.

Mike Mech,“The Bungalow Chef”



]]> 1
Bungalow Chef’s Maple Bourbon Tipsy Peach Crumble Fri, 11 Aug 2017 15:01:36 +0000
Red Arrow Highway Sign in Harbor County, Michigan

Red Arrow Highway Sign in Harbor County, Michigan

Late summer means fresh peaches in the Midwest and I love to drive the historic Red Arrow Highway in Harbor County, Michigan to purchase them from the local farmers’ groves. Red Haven peaches are the most popular peaches in the area and they’re the one all others are judged against. So, it’s no surprise that I always buy them by the bushel! And that first bite is beyond wonderful. The juice, full of sweet summertime flavor, flows down my chin every time. Red Haven delights are the best and they’re also good for baking.

My Maple Bourbon Tipsy Peach Crumble isn’t your grandmother’s dessert but it sure is special thanks to Basil Hayden’s Bourbon and Burton’s Maplewood Farm Maple Syrup. Served with a dollop of whipped cream or a scoop of vanilla ice cream and you’re sure to have a winning dessert.


Maple Bourbon Tipsy Peach Crumble

Maple Bourbon Tipsy Peach Crumble!



Bungalow Chef’s Maple Bourbon Tipsy Peach Crumble

7-8 medium size, fresh ripe peaches. Skin on, pitted and cut into 8-10 wedges
1 lemon (juice only)
1/3 cup Burton’s Maplewood Farm Maple Syrup
1/4 cup Basil Hayden’s Bourbon
2 tablespoons corn starch
1 cup brown sugar
3/4 cup softened butter
1/4 cup additional Burton’s Maplewood Farm Maple Syrup
1 cup old-fashioned rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt

Pre-heat oven to 350 degrees

In a large mixing bowl add cut fresh peaches, lemon juice, maple syrup, bourbon, vanilla and cornstarch. Mix well, let sit for ten minutes for the flavors to marinate into the peaches. Spray a 9”x13” baking dish with cooking spray or rub it with butter. Put the peach mixture in the bottom of the baking dish.

In a separate bowl, add the rolled oats, brown sugar, softened butter, additional maple syrup, salt and cinnamon. Toss together lightly then place over the peach mixture patting down to create a crumbly crust.

Bake for 35-45 minutes until the peach mixture is bubbling and the crumble is golden brown.  Let cool slightly and serve warm.

Mike Mech “The Bungalow Chef”



]]> 1
The Bungalow Chef’s Cool and Refreshing Onion Dip Thu, 10 Aug 2017 15:50:51 +0000

My hand made Onion Dip is a welcome addition to any late summer pool or patio party. Mine is so easy to make and filled with fresh sweet onion flavor, that once you try it, you’ll never consider purchasing that dry boxed powder mix again.

Home made onion chip dip

Home made onion dip

As a child, our milkman delivered super-sized cans of potato chips along with his usual dairy selections. We always had them on hand. Do you remember the mid-century Sputnik like chip and dip bowls with the hanger above the base so the dip almost touched the chips below? With chips and dip as vogue as the Twist in those days, this iconic vessel was in a lot of homes…including ours.

I consider my cool and refreshing recipe “dipping perfection” for your favorite chips. And, I’ll be so bold as to say, it’s ideal for dipping anything from a crudité platter. But I also love to serve this as a topping on a baked potato with a big steak dinner or even as a filling for a brunch omelet.

Bungalow Chef’s Cool and Refreshing Onion Dip

Serves 8-10 people

3 tablespoons olive oil
1 3/4 cups finely diced Spanish onions or yellow onions
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 1/2 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon ground horseradish (optional)

In a heavy sauté pan, heat oil, add the chopped onions and sprinkle with the sugar and kosher salt. Stir often, slowly caramelize the onions over medium heat until they are deep golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the sour cream and mayonnaise and mix well. Add the garlic powder, pepper, salt, and horseradish. Then toss in the cooled sautéed onions and blend well.  Transfer to your serving bowl and garnish with the paprika.

Best if made a day in advance so the flavors can meld over night.




]]> 0
Bungalow Bread Or…The Blizzard of 1967 Survival Bread Thu, 01 Jun 2017 20:02:20 +0000

The blizzard of 1967 hit Chicago and the surrounding area on January 26th with a record setting 23 inches of snow followed by high winds and drifting.  To this day, it remains the worst winter storm in Chicago history. My small Mayberry-esque suburb of Blue Island, Illinois was in its path and, for a boy of 8 years old, it became a magical dream world. School was called off, snow forts were built and there was endless television on all THREE channels. However, for my parents, there was serious concern for the safety of family and friends. Just returning from work was a challenge for Dad and with little warning of the storm, Mom found grocery store shelves quickly emptied of bread, milk and daily staples.

Chicago Blizzard of 1967

Chicago Blizzard of 1967

This was when Mom taught me about bread being the staff of life. Interestingly, she always kept yeast in the house and we had plenty of flour and sugar left from the holiday baking season. Mom pulled me into her emergency mode and shared with me the art of bread baking.  She dug out the vintage crock-like Bauer Bowl (which I cherish and still use today) and my Great Grandmother Rose Schade’s bread recipe.

Bungalow bread still warm from the oven

Bungalow bread still warm from the oven

I quickly learned from a master the techniques of working with yeast, kneading dough, letting it rise and punching it down to rise once again. Loaf after loaf of glorious bread went into the oven and was shared with family, friends and neighbors. All of that bread with its warm and comforting aroma, as well as that iconic ’67 snow storm, will remain with me forever.

Bungalow Bread

Yields 4 Loaves

2 packages of dry active yeast
4 cups of warm milk (at 100 to 110 degrees)
4 tablespoons granulated sugar
½ cup melted unsalted butter
2 tablespoons salt
10-12 cups of all-purpose flour (additional flour for kneading)
2 egg whites beaten with 1 tablespoon of water
6 tablespoons of butter to finish the crust

Preheat oven to 400 degrees
Use extra butter to grease the bread tins well.

Add the yeast to 1 cup of the warmed milk and the sugar. Stir well until the yeast starts to work or foams.

Place the remaining milk, melted butter, and salt in a bowl. Stir in the flour, one cup at a time with a wooden spoon. After the 5th cup add the yeast mixture. Keep on adding the rest of the flour cup by cup until a stiff dough forms.

After the flour is incorporated, remove the dough to a well-floured board, and knead for 5 minutes. You want the dough smooth, supple and no longer tacky. You might need to add a bit more flour to handle the dough. Butter the inside of a large crock-style bowl well. Place the dough in the bowl and flip it a few times to cover all sides with butter.  Then cover the bowl with a towel, and allow rising in a warm, and draft free spot until the dough has doubled twice its size. Depending on the temperature of the kitchen it could take up to two hours. Note: A warmer draft free kitchen will help assist in the rise of the bread.

Remove the dough from the bowl, and punch down the dough three or four times. Return to the floured board, and knead for 5 more minutes. Divide into 4 equal portions, shape into loafs, and place into prepared bread pans. Cover the loaves again, and let rise again until doubled in size.

Using a sharp knife, score the center of each loaf slightly and brush with the beaten egg whites.  Bake for 45 minutes or until the bread sounds hollow when tapped and nicely browned.

Remove bread from the pans and let cool on a rack. Using the additional butter, slather the tops of the warm bread to give a finish coat and a crispy crust.

Happy snow days!


]]> 1
The Bungalow Chef’s Apple Strudel Thu, 16 Mar 2017 18:10:13 +0000

How can anyone resist Apple Strudel fresh from the oven? The crisp and flaky crust wrapped around fresh apples and raisins, and the warm aroma of cinnamon and butter…are amazing. As a child, I was taught the technique of stretching the dough over a kitchen table but today, I use fillo dough. I love Organic Fillo Dough by The Fillo Factory. It’s made with clean vegan ingredients and is easy to use.  This dough comes in 13” x 18” sheets which are perfect.

Apple Strudel made with Fillo-Factory fillo dough

Apple Strudel made with Fillo-Factory fillo dough


Growing up as a mid-century kid, I remember the television show Hogan’s Heroes with the beloved character, Sergeant Hans Georg Schultz, never passing up a slice of Apple Strudel.  And as Schultz preferred, I always serve mine “mit schlag”, with whipped cream.

Apple Strudel “mit schlag”

Apple Strudel “mit schlag”

The Bungalow Chef’s Apple Strudel

6-8 servings

Preheat the oven to 350 degrees


5 large Granny Smith Apples, peeled, cored, and diced
1/2 cup raisins
2 tablespoons melted butter
1/4 cup dried bread crumbs (un-seasoned)
1 teaspoon fresh lemon juice
1 cup granulated sugar
1 tablespoon cinnamon

8 sheets of fillo dough (Thawed per the directions on The Fillo Factory’s Organic Fillo Dough box)
½ cup melted butter
1 cup granulated sugar mixed with 1 tablespoon cinnamon

Directions:                                                                                                                                                                                                                                                                                                                                            In a large mixing bowl, add the diced apples, raisins, melted butter, bread crumbs, lemon juice, sugar, cinnamon and mix well.

Place one sheet of fillo dough on a large kitchen towel. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Layer and repeat the process using all 8 sheets of dough. Tap down using the backside of a baking sheet.

Spoon the apple mixture along the long side on the fillo sheets. Roll like a jelly roll. Brush the seam area with melted butter. Transfer onto a parchment paper covered baking sheet with seam side down. Bush with remaining butter and cinnamon sugar mixture and bake for 20-30 minutes. Let it set for one hour before slicing with a serrated knife and serving.

For a variation on this strudel recipe, I often use fresh pears or summer plums.

Chef’s Tip: Keep the dough from drying out by covering with barely damp kitchen towels or plastic wrap.


Mike Mech


]]> 0
Beef Bourguignon and Potato Soufflé … A Romantic Valentine’s Day Duo Indeed! Thu, 02 Feb 2017 17:00:31 +0000

Beef Bourguignon is an easy, classic and delicious meal for special occasions like Valentine’s Day. I suggest you make this a day ahead then reheat it so the flavors come to their full bloom.

Bungalow Chef's Beef Bourguignon

Bungalow Chef’s Beef Bourguignon

When I a kid I wasn’t particularly interested in sports as I lacked two important physical components…speed and coordination. (If you’re imagining me in Husky’s you have the perfect visual. LOL) Early on, my playing field of pursuit was shaped by culinary icons such as Julia Child and Graham Kerr, and later by David Rosengarten. These masters would grace my home with their presence on our black and white Zenith television with rabbit ears. There I would sit in awe and be trained and entertained by my heroes.

Potato Souffle!

Potato Souffle!

Each of my social culinarians had their way with the delicious wine filled, slow roasted Beef Bourguignon. And while mine is traditional, I’ve added my own twists. I highly recommend that it be paired with Potato Soufflé as it is the perfect foundation for a special occasion dinner. And for a sweet finish, don’t forget my White Chocolate Dipped Green Grapes. Enjoy your Valentine’s Day and make a tasty impression with those you care about most.

Bungalow Chef’s Beef Bourguignon

Yield 6-8 Servings

Equipment: Large heavy frying pan – cast iron works well, a large saucepan to reduce the wine and a large covered roasting pan, I use an old enameled from my grandmother.

Preheat oven to 350 degrees

1/2 lb. bacon (Country or slab style) diced fine
Olive oil
4 lbs beef chuck cut into 1.5-inch cubes
1 cup or more of flour seasoned with salt and pepper
2 lbs boiling onions (1 lb white or yellow and 1 lb red onions) skin removed
1 lb carrots, peeled and cut into 3/4-inch coins
15 garlic cloves peeled and left whole
3 cups low sodium beef stock or broth
3/4 cup Cognac
2 1/2 bottles of 750 Ml. Red Burgundy wine (Purchase 3 bottles and pour yourself a nice glass or two.) Simmer and reduce by one third. Cheers to the Chef!
1.5 lbs brown mushrooms, sliced
2 tablespoons dried thyme and a few springs fresh (optional if fresh isn’t available)
2 tablespoons brown sugar
2 tablespoons tomato paste
Salt and pepper

Sauté the bacon in the frying pan until it is crisp, remove and drain on paper towels. Reserve the drippings.

Dredge the beef in the seasoned flour. Using the same frying pan, brown the meat in small batches, using a small about of the bacon drippings combined with a little olive oil. Take your time! You want the meat to caramelize and brown before you turn it to the next to repeat the process.

Place the browned meat into the roasting pan, reserving those “fonds”, the brown bits of flavor from the browning process.

Now brown the onions, carrots, and garlic in the same pan using the same process. Place everything in the roasting pan.

Deglaze the frying pan by adding the cognac then the beef stock. Reduce until it is a glaze, making sure to scrape up the fonds and brown bits. Add to the roasting ban.

Add the brown sugar and tomato paste to the reduced wine and mix well then pour the mixture to the roasting pan. Toss in the mushrooms, bacon, and thyme.

Place in the oven uncovered for 1 1/2-2 hours, stirring every 30 minutes. Check the meat, when it is fork tender it’s done. Taste for additional salt and pepper.

(This can be cooled down and served the next day, heating on low heat.)

Bungalow Chef’s Potato Soufflé

Yield 8-10 servings

Equipment: 2 qt. soufflé or deep baking dish, stock pot and vegetable ricer or masher

Preheat oven to 350 degrees

5 lbs red potatoes
1 stick of butter (melted and warmed with the cream)
3 cups of heavy cream or a bit more depending on the starch of the potatoes
8 oz cream cheese (cut into small bits)
1 egg (room temperature and beaten)
1/4 tsp baking power

Peel and placed the potatoes in a stock pot with water just covering the potatoes. Add 1/2 teaspoon of salt and two tablespoons of ground horseradish. Bring to boil and simmer until fork tender. Drain well.

Using the ricer or masher start processing the potatoes. Incorporate the cream cheese,
melted butter and cream. Mix in the egg and baking powder.

Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown. This can be made the day before.  Just bring up to room temperature before you place it in the oven.

Happy Valentine’s Day! Have a fire lit, martini’s waiting, and classic Sinatra in the back ground. And if find yourself solo, remember you are always loved and never truly alone in the kitchen!

Mike Mech “The Bungalow Chef”


]]> 1
Onion, Leek and Pea Gratin…A Recipe with Roots Mon, 19 Dec 2016 21:30:57 +0000

My family’s Blue Island heritage goes back to the 1860s and as a kid growing up in this historical Chicago suburb, onions and root vegetables were plentiful and always made an appearance at Sunday family dinners. Perhaps it goes back to what was called Market Day in the horse and buggy era of where I lived.

Blue Island Market Day

Photo courtesy of Blue Island Historical Society and Browntown Communications

Back in the 1870s, Market Day took place on the first Thursday of every month along the southern stretch of what is now called Olde Western Avenue. This was when farmers within a twenty five mile radius would eagerly bring their livestock and produce to sell to Blue Island residents. My Great Grandma Ma Schade often shared her memories of Market Day and it was easy to imagine her strolling through the market in search of the best vegetables she could find. And yes, root vegetables like onions were high on her shopping list.

Photo by Stephen Hamilton Photographics

Photo by Stephen Hamilton Photographics

My Onion, Leek and Pea Gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This is the perfect accompaniment with roast chicken, holiday ham, as well as beef or pork roast.

Onion, Leek and Pea Gratin

8-10 1-cup servings


3 tablespoons unsalted butter, extra for buttering the casserole dish
2 strips of bacon
3/4 cup panko or Italian style bread crumbs
1/2 cup Parmesan cheese (grated)
1 leek diced fine
1 lb. pearl onions (fresh or frozen), peeled. If using fresh, par boil for one minute in boiling water, then shock them in an ice bath to stop cooking. Remove skins and drain well.
1 1/2 cups frozen peas
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon flour

Preheat oven to 400 degrees. Butter a two quart oven proof casserole dish, butter bottom and sides well.

Pan fry the bacon, remove from pan and drain. Retaining the drippings, add the diced leek and sauté until golden brown. Chop bacon and reserve. In a mixing bowl, add the bread crumbs and grated cheese. Melt one tablespoon butter in a saucepan and add the onions, leeks, and peas. Pour in the cream and broth. Bring to a light boil and cook until the vegetables are fork tender.

Now blend the flour and remaining butter in a small bowl and mix it with the vegetables and broth. Cook for two minutes over medium heat. Pour the vegetable mixture into the prepared baking dish and sprinkle with the diced bacon. Top with the cheese-bread crumb mixture. Bake for 12 -15 minutes until golden brown.


Mike Mech “The Bungalow Chef”





]]> 0
Gingerbread Folks Mon, 05 Dec 2016 01:59:00 +0000

Who doesn’t love the spicy peppery flavor of Gingerbread?  From cookies and cakes, to bread and lebkuchen, I’m completely addicted…especially around the holiday season. And nothing accompanies gingerbread better than a glass of cold milk.

Gingerbread Folks, a bungalow tradition

Gingerbread Folks, a bungalow tradition

Gingerbread Folks (politically correct) have been a staple in the bungalow for years. In addition to serving them to friends and consuming many of them myself, I always hang these “folks” on my holiday tree. You’ll see the original hand written recipe, circa 1920, is quite versatile. You can roll it out and use it with your favorite cookie cutters or shape the dough into two logs, wrap them in parchment paper, refrigerate, slice and bake. In no time your home will be filled with their magical scent. I also make a great honey glaze to give them a wonderful shine after baking.

Gingerbread Folks

Yields 20-24 cut cookies or 3-4 dozen sliced refrigerator cookies

1 cup unsalted softened butter
1 cup granulated sugar (and a bit more for rolling out the dough)
2 eggs
1/2 cup dark molasses
4 1/2 cups flour
3 teaspoons ground ginger (4 teaspoons if you dare)
1 teaspoon salt
1 teaspoon baking powder

Preheat oven to 400 degrees. In a large mixing bowl sift the flour, baking soda and salt together. Add the ground ginger, mix well and set aside.  In another large mixing bowl, cream the butter with the sugar. Then add the eggs and molasses, mixing well. Incorporate the flour mixture in two steps. Mix well, and split the dough into two equal portions. Wrap in parchment paper and refrigerate for one hour. For the roll-out cookies, cover the surface with granulated sugar to avoid sticking to the rolling pin. Roll out to 1/4 to 1/3 of an inch thickness and bake for 10-12 minutes.  Remove from oven and place on wire racks to cool.

Cookie Glaze: (optional)

1 cup honey
1 cup water
Juice of one lemon

Blend all ingredients in a heavy sauce pan on top of the stove. Heat and stir until reduced by 50% and mixture is caramelized and golden amber in color. Using caution, remove from heat and brush on the cookies.

You can also dip the cookies in tempered dark chocolate or tell the younger generation to decorate as they wish!

“Every Family has a recipe and every recipe has a story!”  Mike Mech “The Bungalow Chef”




]]> 0
Great-Grandma Rose Schade’s Pecan Crescent Cookies Mon, 05 Dec 2016 01:55:19 +0000

With the launch of my Recipe Revival blog, I want to honor my great-grandmother, Rose Schade, with the first post. Rose was born during the horse and buggy days yet she lived to see Neil Armstrong walk on the moon. Today, whenever I see a crescent moon I think of her Pecan Crescent Cookies with great fondness. I have to say this is my all-time favorite cookie and oh so perfect for the upcoming holidays.

Rose was a master home baker and taught me much about the principles of baking…and of life. Some of my earliest food memories include working by her side as she showed me how to roll the pecan cookie dough and create its signature crescent shape. While the cookies baked and their sweet aroma escaped from her vintage Magic Chef range, Rose would tell me stories of her past and share her time honored philosophies. Warm from the oven, we would roll each crescent in powdered sugar and marvel as it melted and transformed into a glistening icing. And that first bite of buttery pecan goodness? Heaven.

Whether accompanied by a cold glass of milk or…one of Rose’s perfect gin martinis, Pecan Crescent Cookies have been a favorite in my family for generations. “Cheers” to Great-Grandma Rose Schade.


pecan sandies cookie recipe

Rose and her perfect gin martini and pecan crescents

Pecan Crescent Cookies Recipe

Makes approximately 3-4 Dozen

Preheat oven to 350 degrees


1 cup butter (Unsalted) softened at room temperature

6 tablespoons powder sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon vanilla

1 cup (medium) diced pecans * I always dry roast nut meats in a hot oven for just a few minutes to truly bring out their natural flavors. Always cool before adding to a recipe.

About 2 cups additional powder sugar placed in a bowl.


Combine the butter and sugar and mix well. Combine all other ingredients with the butter and sugar mixture, then stir in the pecans. Depending on the temperature of your kitchen you might want to chill the dough for a few minutes. Then roll the dough into lengths about the size of your thumb. Curve slightly into a crescent shape and place on a parchment paper lined sheet pan and space one inch apart. Bake for 8-10 minutes until light golden brown around the edges. Remove from the oven and cool slightly. Then, roll the warm cookies in the powder sugar. Let cool completely and store in an airtight container.

]]> 0
Cinnamon Candied Apples Tue, 11 Oct 2016 19:57:13 +0000

As a child, going to the carnival or county fair was always a treat. While most kids went for the thrill of carny rides like Tilt-A-Whirl, Enterprise, Ferris Wheel, or Bumper Boats, I went for the interesting foods at these seasonal events. Here in the Midwest you would always find Cinnamon Candied Apples at the autumn festivals. The ruby glass-like coating always amazed me, more like a big “Red Hot” with a tart apple filling! Always impossible to eat, with the heat of the Cinnamon, you would have to treat it like a big sucker, licking and twirling it like a top in your fingers, until you found a “safe bite” into the cool refreshing apple center.  And by that time bees, hornets and wasps were targeting you as willing prey!

Cinnamon Candied Apples!

Cinnamon Candied Apples!

Cinnamon Candied Apples are more of a confection. For this time honored recipe you will need a candy thermometer.  And always be careful while dipping the apples in hot syrup.  Also, for serving I recommend cutting the apples in to small portions with a knife.  Not biting into one directly.

Cinnamon Candied Apples

12 Servings

1 cup water
½ cup light corn syrup
2 tablespoons honey
2 cups granulated sugar
1 teaspoon liquid cinnamon flavoring  (found at most specialty stores)
1 teaspoon red food coloring
1 dozen popsicle sticks or stiff twigs
1 dozen firm tart apples (washed and dried)
1 tablespoon of butter for greasing a sheet of parchment paper

In a heavy saucepan combine the water, honey, corn syrup, and granulated sugar together until a deep amber color is reached and the temperature reaches 250 degrees on a candy thermometer.  Remove from heat and add the cinnamon flavoring and red coloring.  Using caution, mix well.  With popsicle sticks or twigs pressed firmly into the center of the apples dip each into hot syrup, twirling until covered. Shake, drain and place on the buttered parchment  paper lined baking sheet to cool.

Mike Mech  “The Bungalow Chef”


]]> 1