By Amy Story Larson

Furlough Flatbread


2 c. flour

1-1/4 c. lukewarm water

1 Tbsp. baking powder

1 tsp. kosher salt

1 Tbsp. melted butter

Optional: powdered garlic or onion powder to taste for savory, or 2 Tbsp. sugar if sweetness desired.


> Mix dry ingredients together, then add enough water, little by little, as you mix in, until dough is consistency of a pizza crust dough.

> Knead for a few minutes, and let mixture set up in greased bowl for 30-60 minutes.

> Divide mixture into six pieces, and roll each out until it is very flat.

> Cook on a griddle until golden brown, flipping over to cook both sides.

> Set on plate, separating each with a napkin or paper towel.

Note: (Makes 6) Can be kept frozen in heavy freezer bags for quite a while

This is adapted from a recipe by Brandon Johnson on Facebook.

Quarantine Caramels


2 c. sugar

2 c. light Karo™ syrup

1/2 c. butter

1/8 tsp. salt

2 c. heavy whipping cream or half-and-half

1 c. chopped or slivered nuts of your choice


> Heat first four ingredients in a saucepan, and then add heavy whipping cream or half-and-half.

> Boil to “hard ball” stage.

> Add nuts.

> Pour out onto a buttered or grease prepped cookie sheet.

> Allow to harden in refrigerator, and then cut into one-inch squares

Optional: Lightly sprinkle with coarse sea salt, or drizzle melted dark chocolate over top for a tasty garnishment.

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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