Sticky Buns…A quick method

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So darn fast.  I had a request for sticky buns recently thus began my search for easy.  I was kind of dreading the yeast, rise, rise thing.  These were to be served at 7 a.m.  I used to make them for the cafe on Saturdays but I would have to start the day before and attend them then get up and moving super early to do the final bit.  These are what I’ve found – not 100% as good but pretty darn close and when you figure in the labor factor, PERFECT.

1 cup dried Michigan cherries (thank you, again, Peggy Faris)

1/3 C. Rum

1 C. Dark brown sugar

2 Sticks unsalted butter, melted

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. Cardamon

1/2 tsp. ginger

1/4 Cup Chopped candied ginger (or more) – this is a new addition, no necessary but yummy anyway and since it’s fall why not.

1 C. Chopped pecans or Walnuts

Handful of whole ones

Three packages of crescent rolls.  I tried Trader Joe’s last time, good, but small.  This time I used a double volume one.  Perfecto!

Preheat 325.  Spray two muffin pans, 24 slots total w/spray or butter them.  Combine rum & cherries and heat for a bit to marinate.  Combine butter, spices and sugar, either nuke or heat up in a small pan, whisking till thickish.

Place some butter/sugar mixture in each slot, top with some chopped nuts and a few whole ones.

Unroll a package of dough on floured board, squeeze together seams so you have one sheet (don’t roll out) just use your hands.  It doesn’t have to look perfect, lumpy is o.k.  Spread some syrup mixture on the dough, sprinkle with cherries & rum (you’ll do this three times so same enough), sprinkle with some nuts, roll up the long side.  Cut in 8 slices, place in pan.  Do this with all three tubes, press down a bit.

That’s it.  They bake really fast, like 10-15 minutes tops so watch them.  Take them out when nicely browned.  Place parchment paper tightly over the top holding the parchment down with your mitts and quickly flip over to cool.  This is a really good time to immediately fill the empty tin with water and some detergent to soak while it’s hot.  Nasty letting it cool, then it’s really hard to get clean.

Enjoy.

 

 

 

Fall Biscotti

Yesterday I was wandering through my blog randomly.  I was not only surprised by how much I’ve actually posted but super happy to run across things I loved but had forgotten about.  Olive Oil Biscotti was one of them…..mmmmmyum.

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1 Cup flour

1/2 C. Cornmeal – I made these with Bob’s Medium Grind Whole Grain – a bit crunchy on the teeth.  You could grind the cornmeal finer in your coffee grinder first.

1/4 tsp. baking powder

1/2 Cup olive EVoil

1/2 Cup sugar

1/4 tsp. salt

1/4 tsp. black pepper

2 Eggs

zest of one lemon or orange

1-1/2 Cups Pecan pieces

1/2 Cup diced Mandarins or dried fruit of any kind.

Preheat to 350. Combine the first three ingredients in a small bowl. Using your mixer beat the rest in the same order, slowly add the dry, fold in the nuts and fruit last.  Using a rubber spatula (its quite sticky at this point) turn out on paper lined baking sheet and mold to a rectangular shape about 6″ x 15″. Flatten top to a depth of an inch or so.

Bake for 25 minutes, rotating half way.  Let cool on the counter for half an hour.  Turn the oven down to 325.

Slice into strips and re-position onto same cookie sheet a bit apart from each other. Bake another 20 minutes or until nicely browned.  It will crisp up more while cooling.

 

Chocolate Walnut Biscotti – One of our Cafe specials

3 – 1/3 Cups flour

1 – 1/2 Cups Sugar

2/3 Cup Cocoa

2 – 1/2 tsp. baking powder

1/2 tsp. salt

14 Tbs. unsalted butter

4 eggs plus 2 yolks

2 tsp. vanilla

3 Cups Walnuts

2 Cups coconut

 

In processor, mix flour, sugar, cocoa, baking powder, salt & butter.  Place mixture in bowl.  Mix eggs, yolks & vanilla together, add to dry.  Add nuts & coconut.  Squeeze with hands, form into two long logs, roll with rolling pin.  Bake 25 minutes. Cool. Slice, re-position, bake another 25 minutes.

Just kidding.  This is from my Cafe book; we would make giant amounts at a time.  Our bowls were larger than normal also.  No wonder I had muscles…..stirring these batches all day, every day.  Carefully measure these ingredients in half for a normal batch.  These do freeze well if you want to do a Christmas plan ahead.  Sometimes I’ll half dip the end result of these in melted good chocolate for an extra buzz.

 

Cranberry/Pistachio Biscotti

2.5 Cups flour

1 Cup sugar

1/2 tsp. soda

1/2 tsp. powder

1/2 tsp. salt

3 eggs

1 tsp. vanilla

1 Cup dried cranberries

1 Cup pistachios

Mix together all dry in mixer. Add eggs & vanilla until dough forms, add fruit & nuts on low to just incorporate.

Form and bake same as above.  If you like glossy biscotti brush w/egg wash before you bake the first time. (1 egg, 1 tsp. water)

I love these cookies and used to really enjoy making them at the shop.  Those nasty things you see in jars in various places are not good and taste like dust in my opinion.

Any questions please get in touch.  My question is this; does anyone know how to get one of those “Print” boxes onto the blog so you can just print my recipes rather than have to hand copy???? Please let me know.  Thanks.

 

 

A chewy block of good stuff – No Baking.

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This was in the recent Bon Appetit, I just changed it, as usual, to suit us.  The chocolate on top – that is all about Paul.  He wouldn’t touch it without chocolate – old man thing!

2 Cups brown rice cereal

1/2 Cup Millet – I like this as it gives it a crunchy/pop

1/2 Cup rolled oats – not my fav., a bran cereal of some sort would work.  I do like Kashi Pumpkin flakes cereal

1/2 Cup dried fruit – I used cherries

1/2 Cup coconut flakes

1/2 Cup seeds & nuts –  sesame, poppy, chia, pumpkin- I used all and pistachios & walnuts

Butter a baking dish well.  Microwave or heat on stove:

1/4 Cup brown sugar

1/4 C. Maple syrup or honey

2 Tbs. Butter or Coconut oil – I used butter

Pinch of sea salt flakes

1/4 Cup or more of Almond butter

1 tsp. Vanilla

Blend till smooth, pour over mixture in bowl, mix well, spread out press down in buttered dish.  Use a spatula to press firmer.  Dribble melted chocolate on top and dust with anything cool you like for added interest….Cover and chill to set up.

Slice w/warm knife.  Really nice room temp. but I keep them in the fridge the rest of the time.

I like these but I really prefer less ingredients in my intake.  But then again I was never a rice krispies kind of person…something about that mouth feel.  It’s large action. Hard to explain.

 

 

 

 

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I know, I know, haven’t posted in a long while but….I’m back.  One of my newest obsessions this past summer (2017) was teaching myself how to crochet.  I’m not sure how I came upon Lucy at Attic 24 but I did.  She is a crochet artists and colorist.  Perhaps it’s a magnet for color for […]