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Text of the page (random words):
g arthur unbleached bread flour 3 to 4 tsp cinnamon 1 16 a pinch of salt put the melted butter in a bowl and add the rest of the ingredients stirring the mixture until it has the texture of damp sand set aside to assemble the rolls transfer the dough to either a lightly greased work surface or as i did use my silicone baking mat press into a 10 x 12 inch rectangle that s about 1 2 inch thick try to actually create a rectangle with corners and not an oval spread the filling over the surface covering all but a 1 2 inch strip along one long side starting with the long side roll the dough into a log score the dough into eight 8 equal 1 1 2 to 2 inch pieces this generous size is part of their charm for the cleanest cut you dental floss but a bench knife or sharp knife will work too place the rolls onto the prepared baking sheet spacing them at least 2 apart away from the edges 3 2 3 arrangement works well to prevent them unraveling tuck the ends of the spirals underneath the rolls to hold them in place i use a small clear garbage bag to cover my baking sheet but you can use plastic food wrap as well again place them in a warm part of the kitchen and allow to rise 30 to 60 minutes the rolls should be puffy and the dough shouldn t bounce back immediately when gently pressed about 20 minutes before they are ready preheat oven to 375f degrees bake the rolls for 14 to 18 minutes mine took 15 minutes until they were a light golden brown and a thermometer in the center of one roll read 190f degrees remove from the oven and brush with 1 1 2 t melted butter let rolls cool 10 to 15 minutes before icing them icing 1 1 2 t unsalted butter melted 1 2 tsp vanilla extract 1 16 pinch salt 1 1 2 cups confectioners sugar icing sugar 1 to 2 t milk cream or buttermilk i used half half combine all the ingredients mixing until you have a smooth icing i placed a dollop on each roll then used an offset spatula to spread the last few days have been rainy and cool so the thought of a warm cinnamon bun put a smile on my face these are worth trying enjoy at january 02 2021 21 comments email this blogthis share to x share to facebook share to pinterest friday january 1 2021 holiday shortbread tidbits holiday shortbread tidbits shortbread has always been a favorite in our home hubby is scottish and it s his favorite i made many batches of these little bites this holiday and thought it would be a good recipe to share ingredients 1 cup 2 sticks unsalted butter softened at room temperature 1 2 cup granulated sugar 1 2 tsp almond extract 2 1 2 cups king arthur all purpose flour 1 2 tsp kosher salt 2 t 2 tsp multi colored nonpareils step 1 heat oven to 325 degrees f line a 8 inch square baking pan with plastic food wrap leaving at least 1 inch overhang line baking sheets with parchment paper set aside step 2 in a stand mixing bowl combine the butter sugar and almond extract beat at medium speed scrapping the bowl often until creamy reduce speed to low add flour salt and nonpareils mix until combined step 3 knead the mixture 4 to 5 times in the bowl until dough forms a ball pat the dough evenly into the prepared pan i used a measuring cup to press the dough firmly into the pan use the plastic wrap to life dough from pan cut dough into 1 2 3 4 inch squares gently place squares onto parchment lined baking sheets bake 13 15 minutes or until bottoms are just beginning to brown these tidbits make a great gift filled in a decorative glass or mug for neighbors teachers or importantly front line workers enjoy at january 01 2021 16 comments email this blogthis share to x share to facebook share to pinterest thursday november 2 2017 october s give away apron november snuck up but i didn t want another day to go by without announcing october s apron winner congratulations to linda from the puddle pond blog please contact me with your information where to send your gift now sadly and with heavy heart i will be ending my blog i feel i ve neglected it and all my lovely followers so after 9 years i will say good bye i will however try to stop in on your blogs from time to time and keep in touch thank you for all your support especially during the darkest time of my life when we lost our daughter you all were a lifeline to hold on to as shakespeare wrote parting is such sweet sorrow have a wonderful holiday and a blessed new year susan at november 02 2017 114 comments email this blogthis share to x share to facebook share to pinterest friday october 27 2017 fall pear muffin with cinnamon oat streusel this morning was chilly and for me to say that it was cold in fact i woke up at 2 30 a m and even turned the heat on for a bit so baking this morning i was looking for those fall flavors that would fit the weather pears like pumpkins and apples are definitely a fruit we see in the markets and farm stands in fact my best friend had so many pears this year in her orchard that she was canning for days it s thought that pears originated in caucasus and spread to europe and asia where they were cultivated more than 4000 years ago both the greeks and romans valued the fruit for its flavor and medicinal properties raw pears are 84 water 15 carbohydrates and contains negligible protein and fat it has about 57 calories and is a good source of dietary fiber they are consumed fresh canned as juice and dried of course jams and jellies including butter and cider fall pear muffin with cinnamon oat streusel batter 1 large egg 4 t unsalted butter melted and cooled slightly 1 2 cup milk 1 4 cup sour cream 3 4 cup firmly packed browned sugar 1 tsp vanilla extract 1 large bosc pear peeled and grated 3 4 cup oat flour 1 cup king arthur all purpose flour 3 4 tsp baking powder 1 4 tsp baking soda 1 tsp salt oat topping 1 2 cup old fashioned rolled oats not instant or quick cooking 1 3 cup king arthur all purpose flour 6 t firmly packed brown sugar 1 tsp ground cinnamon 4 t unsalted butter softened and cut into 1 2 inch pieces preheat oven to 375f degrees spray a 12 cup muffin pan or line with paper cups make the topping mix all the ingredients together and use a pastry cutter to cut the butter in until it is chunky and only a few pea size pieces of butter are visible set aside make the batter in a large bowl whisk together the egg melted butter add the milk sour cream brown sugar and vanilla whisk into combined then stir in the grated pear you can make your own oat flour by pulsing old fashioned oats in a food processor add the flours baking powder baking soda and salt and fold together into the batter be careful not to overtax divide the batter equally among the prepared muffin wells mound with equal amounts of streusel on top baking 18 to 20 minutes for standard muffins or 25 to 30 minutes for jumbo size muffins remove the pan from the oven and cool about 5 minutes carefully remove the muffins from the pan and transfer to a rack to cool a little more i enjoyed my warm with my favorite cup of harney sons tea enjoy my flowers are still beautiful with the days warm with the nights very cool at october 27 2017 11 comments email this blogthis share to x share to facebook share to pinterest labels muffins pear saturday october 21 2017 butter pecan angle food cake with browned butter glaze all a recipe has to say is butter pecan and it peaks my interest i found this recipe in a special release magazine called fall baking cookbook on the newsstand at my grocery store and this is just one of many i ll be trying with the fall weather upon us angel food cake originated in the united states and it s a type of sponge cake but made with egg whites flour and sugar with a whipping agent like cream of tartar it was so named because of it s unique light and fluffy texture and is said to resemble the food of the angels it first became popular in the 19th century and it differs from other cakes because it uses no butter but rather gets it s structure from protein foam from whipping egg whites egg whites which are composed of many proteins aid in creating the voluminous angel food cake if you re a butter pecan fan like me and my mother was then this is the cake for you my hubby loved it butter pecan angel food cake with browned butter glaze preheat oven to 375f degrees used an ungreased 10 inch tube pan preferably one with feet to help properly cool the cake 1 1 2 cups confectioners sugar icing sugar 1 cup cake flour 3 4 tsp salt 3 4 cup finely ground pecans 12 egg whites at room temperature 1 1 2 tsp cream of tartar 2 t butter flavoring 1 t vanilla extract 1 t vanilla butternut flavoring 1 cup granulated sugar in a medium bowl sift the confectioners sugar and cake flour add the salt and stir set aside in a stand mixer using the whisk attachment beat egg whites cream of tartar and flavorings until frothy on high speed gradually add the granulated sugar beating until stiff and peaks form my mom always said if you can turn the bowl upside down over your head and none falls out you ve whipped it enough remove bowl from the stand and gently fold in the flour confectioners sugar mixture in thirds until it s fully incorporated this can get a little messy but gently folding ensures you have a light cake spoon mixture into the 10 inch tube pan bake in the preheated oven for 40 minutes mine actually took 38 so watch it after 35 just to be sure if you don t have a 10 inch tube pan with feet you will have to invert the pan onto a top of a bottle let it cool completely browned butter glaze 1 cup confectioners sugar 1 8 tsp salt 10t unsalted butter cubed and browned in a saucepan heat the butter over medium heat until it turns a medium brown and has a nutty aroma about 8 minutes have your confectioners sugar and salt in a medium bowl and when the butter is ready pour over the sugar through a fine mesh strainer whisk until smooth pour over the inverted cooled cake and decorate with additional chopped pecans enjoy at october 21 2017 24 comments email this blogthis share to x share to facebook share to pinterest labels angel food cake butter pecan monday october 16 2017 pumpkin pie crumble autumn is definitely upon us leaves are changing nights are cooler and retail stores already have christmas products on the shelves seriously i was out on saturday shopping and i see rows and rows of christmas decorations lights and cards out well i m taking my time and relishing in the season i ve waited all summer for the days to be less humid and turn the air conditioning off however thanksgiving is getting close enough to start planning this year s meal i usually do pumpkin pie or pumpkin cheesecake but i thought i d try some new things this year who says you can t teach an old dog new tricks this has all the flavor and texture of pumpkin pie but with a cake base and a lovely crumble topping easy to make and may surprise your guest as well pumpkin is native to north america but i doubt if the first thanksgiving had it on the menu it was the nineteenth century when pumpkin pie appeared in cookbooks or became popular as dessert at the thanksgiving table in england the pie took on a different look the pumpkin was stuffed with apples spices and sugar and baked whole i think i prefer our method pumpkin pie crumble crust 3 4 cup 2t 110g cake flour 1 2 cups 2 t 125g granulated sugar 1 1 2 tsp baking powder 1 2 tsp kosher salt 1 2 cup 110g cold unsalted butter 1 large egg preheat oven to 350f degrees 175c butter a 9 inch springform pan and line the bottom with parchment paper butter the parchment paper in a medium bowl mix the dry ingredients i grated the butter into the mixture then use a pastry cutter to mix it into the dry ingredients add the egg and stir until the dough started to come together transfer the dough to the springform pan and flour your fingers press the dough every into the pan bake for about 20 minutes until it s puffy and browns a little remove from oven but leave the oven on topping 1 4 cup 30g king arthur all purpose flour 1 4 cup 50g granulated sugar 2 t firmly packed brown sugar 1 4 tso ground cinnamon 2 t unsalted butter cut into small pieces 1 2 cup 60g pecans chopped in a small bowl mix the dry ingredients then use the pastry cutter to cut the butter into the mixture add the chopped pecans then stir until the mixture comes together in clumps filling 1 15oz 425g can pumpkin puree 2 t brown sugar 1 4 tsp kosher salt 1 tsp pumpkin pie spice 1 large egg 1 3 cup 80ml milk in a medium bowl mix the first four ingredients stirring with a whisk or rubber spatula add the egg and then the milk and stir until smooth pour the filling evenly over the cooled crust then sprinkle the crumble evenly over top bake for about 40 minutes until the filling is set and the topping is golden let cool completely before removing from the pan i served a slice with a dollop of freshly whipped cream but actually it s just as good on it s own enjoy at october 16 2017 19 comments email this blogthis share to x share to facebook share to pinterest labels pumpkin pie crumble wednesday october 11 2017 autumn roasted pear bundt cake with browned butter glaze i love the flavors of autumn i bake a lot with pumpkin and apples but when a good friend mentioned she had a wonderful slice of roasted pear cake in a tavern in maine well my taste buds began salivating and i couldn t wait to come up with something my family could enjoy pears like apples are fall fruits and although there may not be as many varieties as apples there is a pretty good variety i used bartlett in this recipe but next time i m trying bosc or anjou just to see if the flavors change autumn roasted pear bundt cake with browned butter glaze 2 1 2 lbs about 5 pears 3 t water 3 t granulated sugar juice from 1 lemon preheat oven to 375f degrees peel core and chop the pears into 1 inch pieces transfer the pears to a baking dish and toss them with the lemon juice water and sugar cover the dish with aluminum foil and bake until the pears are soft and cooked through 30 45 minutes remove the foil and let the pears cool to room temperature then mash them leaving some larger bits of pear in the sauce measure out 2 cups of pear sauce and set aside you can save the rest to have with breakfast 1 2 cup 1 stick unsalted butter softened to room temperature 1 2 cup vegetable oil 2 cups firmly packed light brown sugar 2 large eggs 1 3 cup creme fraiche 3 cups king arthur all purpose flour 2 tsp baking soda 1 tsp salt 1 1 2 tsp cinnamon 1 1 2 tsp cardamon 2 cups pear sauce turn the oven down to 350f degrees butter and flour a 12 cup bundt pan and set aside in a stand mixer using the paddle attachment cream the butter oil and brown sugar together until fluffy add the eggs one at a time beating well after each addition scraping down the sides of the bowl as needed add the creme fraiche and mix to combine add the dry ingredients and the pear sauce mixing just until combined pour the batter into the prepared pan and tap on the counter top to release any air bake the cake until golden and cooked through 55 to 65 minu...