Vacation Preparations - Part II

I love the hazelnut granola that I buy locally at Andy's and pay about $5.00 for a fist sized bag.  A few years ago I baked my own granola regularly using a recipe that uses applesauce rather than oil.  I got out of the habit of making it and bought Trader Joe's instead.  A few years a go Candace sent us home from a visit with a small bag of this homemade granola.  It was yummy, so I've adapted the recipe fo be similar to what I purchase at Andy's by adding toasted hazel nuts.  While traveling we often get up and want something easy to eat as we go, that portion of this batch has tiny chocolate chips added.  This with yogurt fills that need well.

World Famous Adair Maple Granola

7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds
1/2 cup dry milk
1/2 tsp salt
1/2 cup vegetable oil
1 cup maple syrup (or honey)
1 tablespoon vanilla extract
1 cup dried raisins
Additional dried fruit/nuts as desired

In a large bowl combine first 7 ingredients, oats through dry milk.  Mix well.  In a separate bowl whisk the salt, oil, syrup and vanilla.  Pour over oat mixture stirring and tossing until everything is well combined.  

Spread in a couple of large lightly greased baking sheets, I used parchment.  Bake in a 250 oven for 2 hours tossing and stirring every 15 minutes or so.  Remove from oven and cool completely.

Transfer to a large bowl and mix in desired dried fruit. 

Click here for printable recipe

Strawberry Cream Cheese Bread

I arrived home from my Pacific Northwest Vacation to an abundance of strawberries.  The following day this recipe was in my inbox so I decide it would be a good way to save the strawberries.  I must have been right, it only lasted one day!

I used my glass pan that I make meatloaf in and it overflowed.  Perhaps it's not exactly 9x13.  Next time I'll make 3 little loaves or muffins, rather than clean out my oven after baking.


Yield: 1 loaf

 

Ingredients:

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

Directions:

1. Grease and flour a 9x5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350°F oven for 50 to 60 minutes.

From My Baking Addiction

Click here for printable recipe

Any Berry Puff Pancake

A few weeks ago I made the Double Berry Puff found on Recipe Girl.  It was a hit, with Rob and Kaci enjoying the leftovers.  This morning I picked this bounty of berries thinking her recipe used strawberries, 

I was surprised to see I had used raspberries, not strawberries!  I searched the raspberries and picked about 6 puny ones, it was strawberries and blueberries or nothing. We actually found it just as good, if not better with strawberries, so I altered the recipe and renamed it.





Yield: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

4 large eggs
1 cup whole milk
1 cup All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved strawberries or raspberries or 1 cup of any berry
powdered sugar, syrup and/or freshly whipped cream for topping

Directions:

1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Recipe Adapted from Recipe Girl 

Click for Printable Recipe

Blueberry Danish Puff

I was asked to contribute to the Coffee Hour after church on Easter Sunday.  My memory recalled many hectic Easter mornings of Easter Egg Hunts and getting children ready for church when I would have loved to have a morning treat that looked nice, went together quickly and tasted as good as this does.  This is a keeper!

Ingredients: 

1 box puff pastry {2 sheets}, thawed to room temperature
Filling
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1/2 tsp. Almond Extract
1-1/2 cups frozen blueberries

 

Frosting (I skipped this)

1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp Almond Extract
3 shakes of salt
chopped almonds (optional)

Directions:
Lay one whole pastry sheet onto a greased cookie sheet.Mix softened cream cheese, sugar, and almond extract together until well blended.  Spread on top of pastry sheet.
Top with frozen blueberries.
Cut second puff pastry sheet into 10 long strips.  Weave strips on top of blueberries.
Bake at 375 F for 25-35 minutes or until golden brown.
I sprinkled mine with powdered sugar.  The recipe states: you can pipe the frosting on for a fancy effect and sprinkle with chopped almonds if desired.

Enjoy!

Click here for printable recipe

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

One goal I've made for myself this summer is to keep my blog up to date.  It was something I had to let go by the wayside during this school year.  This is also a selfish goal, I find that if I keep recipes I like in my blog I can always find them!  

While I try to watch the fat intake available around the house, I find that I miss baking most of all. Mark thinks anything in the kitchen should be eaten by him. I couldn't resist trying these Lemon Rolls, similar to my mom's cinnamon rolls, but filled with tangy lemon.  They did not disappoint, worthy of every extra gram of fat.  After we ate one for breakfast I sent some off to Rob and Kaci, fewer left for us to consume.  The fact the the recipe only makes 12 is worth trying other versions, perhaps with blueberries, or with orange and poppy seeds similar to the orange poppy seed rolls sold by the Village Bakery in Sepastopol?

I made the rolls the evening before and popped in the refrigerator until morning when I let raise on the counter for about and hour.  My kind of Sunday Morning treat!

Click for Printable Recipe

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls

Lemons, for dough, filling, glaze, and garnish
3 large lemons, at room temperature

For the dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast

3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour (I only used 4 cups)
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 large eggs

For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger

For the lemon cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar

Prepare the lemons:
Zest and juice the lemons. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.
Divide the juice into two equal parts, and set aside. Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.

Make the dough:
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.

Make the filling:
In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part (1/2) of the lemon juice, stirring. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice, depending on how much juice you got from your lemons.)

Assemble the rolls:
Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches.
Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed to help keep the lemon sugar inside, and place each one, open and cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining part lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

Recipe from The Kitchn

Sour Dough Waffles

I made sourdough starter to celebrate Mark's coming home from the hospital in March.  The first thing I made with it was sourdough bread.  Once I went back to work I didn't have as much time for bread baking, so I use it to make these yummy waffles every other week.  This week the starter has been in the fridge for 3 weeks because of our trip to Orange County, we'll see how it works with such a long rest period.  I like that I can make the sponge the night before and just add the oil/butter, egg, salt an soda in the morning. 

 

For the overnight sponge:

2 cups all-purpose flour
2 tbsp. sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)

For the waffles:
2 large eggs
¼ cup vegetable or canola oil, or melted butter
All of the overnight sponge
¾ tsp. salt
1 tsp. baking soda

Directions:
To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl.  Mix well to blend.  Cover and let rest overnight at room temperature.

When you are ready to make the waffles, preheat a waffle iron according to the manufacturer’s instructions.  In a small bowl or liquid measuring cup, combine the eggs and oil or butter.   Add to the overnight sponge.  Mix in the salt and baking soda, stirring well to combine.  The batter will bubble.  Pour the batter into the preheated waffle iron and bake according to the manufacturer’s instructions.

Note:  I usually cut the recipe in half for the two of us, it makes about 6 waffles using 1/2 cup batter per waffle.

Printable Recipe

Source: King Arthur Flour

Creme Brulee Fench Toast

 This is my favorite take to a potluck brunch recipe.  Easy to whip up the night before and bake in the morning.  If I'm making it at home I lower the calories by using whole milk, rather than 1/2 and 1/2.

It's always on our table on Christmas Morning!  I've used sourdough bread, without the crust, a baguette, with the crust and brioche bread from Trader Joe's and all turn out yummy.

Ingredients:

1 cup packed brown sugar

1 cube (1/2 cup) unsalted butter

2 tablespoons corn syrup

1 8 - 9 inch loaf of sourdough bread, crust removed and cut in 1 inch  slices

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Directions:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 inch baking dish.  Cut six !-inch thick slices from center portion of bread and trim crusts.  Arrange bread slices in one layer in baking dish, squeezing slightly to fit.  In a bowl whisk together  eggs, half-and-half, Grand Marnier, vanilla and salt until well combined, pour evenly over bread.

Chill  covered at least 8 hours and up to 1 day.  

Preheat oven to 350 F and bring bread mixture to room temperature.

Bake uncovered in middle of oven until puffed and edges are pale golden, 35 - 40 minutes.

Serve immediately.

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From Epicurious

Fruit and Almond Granola

Something tells me this photo won't be here long before it's replaced by a better one.  This is my first post after Mark's long hospital stay and I don't want to bother him with setting up his camera for the shot, so here's my quickie with my phone.

I decided to make my own granola while trying to find healthy breakfast items that were low in salt and fat.  Now I realize how over priced store bought granola is.  I cleaned my cupboard of dried fruit to make this, but am listing the fruit the recipe suggested.  I used a total of 1 1/2 cups of apricots, golden raisins and cherries.  Can only imagine making it with pecans and dates.

Printable Recipe

Yield 8 servings
Prep Time:  15 minutes
Bake Time:  45 minutes

5½ cups traditional rolled oats (not quick oats)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon salt
¾ cup light brown sugar
¾ cup applesauce (I use natural/unsweetened)
¼ cup honey
1½ cups chopped or slivered almonds
¾ cup dried cranberries
¾ cup chopped dried apricots
1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, mix together the oats, cinnamon, ginger and salt.
3. In a medium bowl, whisk together the brown sugar, applesauce and honey until thoroughly combined.
4. Add the wet ingredients to the dry ingredients. Mix well, until all of the oats are moistened. Spread on the prepared pan in an even layer.
5. Bake for 30 minutes, then remove the pan from the oven and turn the granola over very carefully using a wide spatula (you’ll probably need to do this in sections). Return to the oven and bake for an additional 10 to 15 minutes, or until crisp and golden.
6. Cool completely on the baking sheet.
7. Break up the granola into chunks and stir in the almonds, dried cranberries and apricots. Store in an airtight container.

Adapted from The Brown Eyed Baker

Blueberry Cinnamon Rolls

Yummy! I decided to make these because Mark loves all things blueberry, and I liked the way they went together.  There was no heating of milk and dissolving yeast.  I was worried about the consistency of the dough, but all for not!  Everything went together as stated.  Can't wait for summer when the four blueberry bushes I planted produce enough to make these again.

Printable Recipe

Yield: 8-12 large cinnamon rolls or 12-16 smaller rolls

Ingredients:
For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries

For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest

Directions:
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth.  Mix in the egg and lemon zest until incorporated.  Mix in the flour, yeast and milk until a dough forms.  Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky.  (You may need to add a little extra flour or liquid to achieve this texture.)  Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat.  Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Mist a work surface with spray oil.  Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls).  Combine the sugar and cinnamon in a small bowl and mix to blend.  Sprinkle the cinnamon sugar mixture over the surface of the dough.  Sprinkle the berries over the top evenly of the dough.  Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll.  Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls.  Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.

Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.  At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days.  Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.

Preheat the oven to 350˚ F.  Bake for 20-30 minutes, or until golden brown.  Let cool in the baking about 10 minutes, then transfer to a wire rack.  Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls.  Let cool at least 15-20 minutes before serving.

From Annie's Eats