Tag Archives: sugar

Macaroons

Recently, I was asked to make some macaroons; I think they really wanted me to make macarons, but I looked for a macaroon recipe and made these little cookies. They are really quite siimple. A couple years ago I made Coconut Macaroons and wrote an article then. That recipe used sweetened condensed milk as the binding agent, whereas this recipe uses meringue. Otherwise, the recipes are very similar

The recipe comes from Alton Brown and the Food Network.

Toasty Coconut Macaroons

Ingredients

  • one 14-ounce package sweetened shredded coconut
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes until the coconut is golden. Set on a cooling rack to cool.
  3. Whip the egg whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with a whisk attachment.
  4. Using a rubber spatula, fold in the toasted coconut
  5. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown


That is the recipe, and now I need to explain how I actually made the cookies.

In my old oven, the coconut did not evenly cook, and so even with stirring, there were pieces that were much darker than others. I used my stand mixer to whip the egg white. I used my #60 scoop to measure and drop the cookies onto my cookie sheets covered with silicone pads.

I got 3 1/2 dozen cookies. I found the best cooking time was just over 15 minutes, but short of 17 minutes. The old oven is funny that it seems to cook a second pan faster than the first pan, so I have to generally reduce the time by about a minute after the first batch is cooked.

Kouign Amann

kouign amann 2 001Kouign Amann

In February, 2016, I started to learn to make Kouign Amann. It has been a long road with many missteps in getting to this recipe and set of notes.

Kouign Amann comes from the Brittany region of France. The words mean ‘Butter Cake’ in the Breton language. It seems to be a somewhat catch-all name for a type of dough which people make into many different types of pastry; on the Internet, I find images that show it as bun shaped pastry as I will give herein, as a large pie shaped pastry from which individual pieces are served like pizza slices, and as rolls much on the order of cinnamon rolls. The bun-shaped pastry can be various sizes; the two most common are a 2 inch base, made in muffin pans, or a 4 inch base made in larger muffin/pastry rings.

In Seattle, we had tried Kouign Amann at two bakeries- Bakery Nouveau and Le Reve. The former made their Kouign Amann in the larger 4 inch rings, while the latter had the 2 inch muffin pan form. We decided that we liked the larger pastry better and that was the experience I have tried to create in this recipe. The only difference is the container in which the pastry is cooked; a muffin pan or a 4 inch pastry ring.

After early research into the Kouign Amann, it is basically a puff pastry product and I wanted to use my Croissant Dough recipe. And I wanted to make the Kouign Amann in 4 inch pastry rings, I didn’t have those and so I made my first attempt in muffin pans.

kouign amshn 1 001First Attempt with Muffin Pans

If you use muffin pans to form the Kouign Amann, dump them out of the pans as soon as you take them out of the oven! If they aren’t removed from the tins while they are still very hot, the sugar will harden and they can not be taken out in a single piece.

In my research, I found one chef who indicated that the dough for the Kouign Amann should not be milk based as milk (and egg used in Danish pastry) promote browning and there is already enough sugar and butter in the dough to cause browning. That means I shouldn’t use the Croissant Dough recipe directly, but should switch to a different ingredient list. It also appears that unlike most pastries, the Brittany pastries are made with salted butter. Interesting.

One of the characteristics of the dough in the final recipe is it is a very moist dough. I ran into problems with other doughs in that the sugar would pull the moisture out of the dough leaving it dry, and it didn’t want to rise during proofing.

Since the dough is a version of puff pastry, it is layered with butter and sugar, and folded around the additions. Like most puff pastry recipes, after rolling the dough out, it is folded into thirds- the bottom third up over the middle third, and then the top third down over the middle.

It is also very difficult to make the additions as we would normally do in making puff pastry. Normally, the addition is made to the top 2/3 of the rolled out dough before it is folded. With this dough, I had trouble doing it that way- the dough is too moist to allow spreading the butter, and the sugar addition would fall off down to the fold when the top was brought down over the middle. I changed the method slightly. I add the layer in two parts; the first part is after the dough is rolled out, and goes on the middle third of the dough. Then the bottom is folded up over the middle, and the second part of the addition is placed on the bottom third (now in the middle) before the top third is folded down.

Finally, I experimented with making disposable pastry rings with aluminum foil and found they work without any problem. I will give directions for making the rings at the end of this post. (Because I was making so many Kouign Amann, I decided to buy some 4 inch muffin rings. I have made a half recipe- 3 pieces- a week for about the last 8 weeks trying to get the bugs out of the recipe and notes. If you are interested, 4 rings for less than $10.00 on Amazon- by Fox Run. [Actually, they are 3.5 inch rings.]).

Below are two recipes; the full size recipe and a half size recipe. Because I was making the Kouign Amann so often, I needed to create the half recipe for testing my changes; you may want to make a half recipe just to experiment with the dough and techniques before going for a full recipe

Kouign Amann (full recipe- )

Ingredients

Kouign Amann (half recipe- )

Ingredients

  • 1 1/4 cup water (not over 100 degrees)
  • 1 packet yeast
  • 2 3/4 cups AP flour
  • 1 teaspoon salt
  • 1 1/2 sticks (12 Tbs) cold salted butter (leave in the refrigerator until needed)
  • 1 cups sugar (plus more for non-stick rolling)
  • 2/3 cup water (not over 100 degrees)
  • 1/2 packet yeast (1 1/8 tsp)
  • 1 3/8 cups AP flour (1 cup + 1/4 c + 2 Tbs)
  • 1/2 teaspoon salt
  • 6 Tbs cold salted butter (leave in the refrigerator until needed)
  • 1/2 cups sugar (plus more for non-stick rolling)

Directions

Differences Full Recipe Half Recipe
Size for adding butter/sugar 10 x 18 7.5 x 12
Goal for flattened butter 10 x 9 7.5 x 8
Sugar per third of dough 1/4 cup 2 Tbs
Final rectangle for 4 inch rings 11 x 16 6 x 16
Final rectangle for 2 inch rings 8 x 22 8 x 11.5
Squares and size for 4 inch rings six 5 x 5 three 5 x 5
Squares and size for 2 inch rings twelve 3.5 x 3.5 six 3.5 x 3.5

  1. Prepare the dough. Mix the first four ingredients in a mixer bowl, and let the mixer run for 3-4 minutes to knead the dough
  2. Let the dough rise. Put the kneaded dough into the bowl that has been sprayed with cooking spray, cover the bowl with plastic wrap, and place it in an area with a temperature in the 70-72 degree range. Let the dough rise to double in size; this might take a couple hours.
  3. Prepare the butter packet. Refrigerate the dough in its covered bowl for 1 hour. Meanwhile, place the cold butter on a piece of parchment paper. Place a piece of plastic wrap on top of the butter. With a rolling pin, beat the butter to flatten it. Between beating and rolling, try to get the butter to be 2/3 the size to which the dough will be rolled. This will make it easier to put the butter on the dough. Place the flattened softened butter on the parchment paper in the refrigerator.
  4. Prepare the dough packet Place the chilled dough on a lightly floured rolling surface, flour the top, and roll it into a rectangle for addition of the butter. Place half of the softened flattened butter on the middle 1/3 of the dough. Now fold the bottom not buttered piece up over the middle buttered third and and place the other half of the butter on the folded up piece of dough. Now fold the top third of the dough down. Pinch all the edges together. This completes the first turn. The dough is three layers with butter between each layer.
  5. Complete turn 2. Rotate the dough so it is like a book ready to be opened with its spine to the left. (Each turn will start with the dough in this position- a book with its spine on the left). Roll the dough into a rectangle the same size for additions, although nothing is added this time. Again fold the bottom third up and then the top third down completing the second turn. Wrap this dough package in plastic and place it in a baggy in the refrigerator over night. (I always leave the dough in the refrigerator over night, but I suspect that you could continue with the following steps after cooling the dough for 2-3 hours. Since we will not use flour any more, the rolling surface needs to be cleaned at this point)
  6. Turn the dough 2 more times and while adding sugar Remove the dough from the refrigerator and place it on a sugared rolling surface (about 2 Tbs) in the position of a book ready to be opened. Sprinkle the top of the dough with another couple tablespoons of sugar to keep it from sticking. Roll the dough out into a rectangle for addition of the first sugar. Sprinkle the middle third of the dough with its sugar; fold the dough bottom third up. Now sprinkle the addition sugar over the bottom third and fold the top third down. Rotate the packet into book position and reapply sugar to the rolling surface and the top of the dough. Again, roll the dough into the addition size rectangle and sprinkle the middle 1/3 with an addition of sugar and fold the dough bottom third up. Sprinkle it with another addition of sugar and fold the top third down. Refrigerate the dough while preparing for cooking. (the four additions of sugar in this step adds up to the amount of sugar given in the ingredient list [4 Tbs = 1/4 cup])
  7. Prepare the Pastry Rings This step assumes that if you are using temporary foil rings, they have already been made. Place a piece of parchment paper in the bottom of a sheet pan. Spray the inside of the pastry rings with cooking spray and place them on the parchment paper, opening the rings to as round as possible.
  8. Form the Kouign Amann. Sprinkle the rolling surface with sugar and place a packet of dough on the surface. Sprinkle additional sugar on top of the dough. Roll the dough out into its final rectangle. Trim a 1/2 inch off all sides of the rectangle so that the layers of dough are visible. Cut the rectangle into its squares. Sprinkle each square with about 2 tsp of sugar, then pick up the square by its 4 corners flipping it upside down so that this latest sugar is on the bottom. Place the square in a pastry ring. Put about 1/2 tsp of sugar in the center of the square and tuck the corners over onto the center of the pastry so they do not hang over the edges of the ring.
  9. Proof the Kouign Amann.Let the pastry rise until slightly puffy- 40 to 45 minutes. Preheat the oven to 400 degrees with a rack in the middle of the oven. (while recipes seem to all say the oven rack in the middle, I found I needed to move the rack down one notch, and then place the sheet pan inside a secnd nesting sheet pan to insulate the bottom from being closer to the bottom heat).
  10. Bake the Kouign Amann. Place the sheet pan in the oven and immediately turn the temperature down to 375 degrees. Bake for about 30 minutes; after 15 minutes, tent the Kouign Amann to keep the tops from browning too fast. The pastry is done when the tops are deep golden and the tips look like they might just be starting to burn. It takes this last almost burned state to get the caramel at its peak.
  11. Remove from pan and cool. After removing the pan from the oven, use a pancake turner and tongs to remove the Kouign Amann to a cooling rack without their pastry rings. Cool the Kouign Amann upside down.


rings 001

Making Disposable Pastry Rings

From my experience, these rings work as well as hard metal rings. The length of the foil should be 12 inches for 4 inch rings and 7.5 inches for 2 inch rings. The overlap point is 11 inches for the 4 inch rings (actually 3.5 inches) and 6.25 inches for 2 inch rings.

  1. For each ring, cut a piece of aluminum foil that is 4 inches wide by the suggested length.
  2. Fold the 4 inch dimension in half twice, resulting in a 1 inch strip that is 4 layers of foil.
  3. Mark the overlap point from one end (End A).
  4. Loop the foil strip, bringing End A to the marked overlap point.
  5. Staple the overlapped part of the ring twice to hold the rings shape. When the ring is used, its shape can be straightened to more closely resemble a ring.

It is interesting that the softness of the ring doesn’t seem to be a problem. I think that is because a circle is a very stable figure, and as the pastry rises and expands, it pushes fairly evenly all around the ring bringing it back into a circular shape. And, when the baking is finished, there is no washing of the rings; they are tossed in the trash.

So, why are the sizes for the half recipe not closer related to the full recipe sizes? For example, the size for adding ingredients for the full recipe is 10 x 18; why not either 5 x 18 or 10 x 9 for the half recipe? I don’t like the 18 inch height for my rolling surface, and I don’t like the ending shape for a 10 inch wide since that would be longer when turned to roll out again than that goal which would be 9 inches. It all has to do with the area of the surface of the dough. For the full recipe, the area (in this case) is 180 square inches; half recipe would be 90 square inches. And 7.5 x 12 is 90 square inches.

Individual Cheesecakes

Bday 001

Allison wanted her birthday cake to be cheesecake. And as always, I had to do something special. Since different folks like different tastes, I decided to make individual cheesecakes with a smorgasbord of sauces. Each cheesecake is about the size of a cupcake, and is complete in itself. And then there are the toppings with which each person can choose and complement their cheesecake. All the recipes are in this article, even if some have appeared earlier in other articles.

Bday 006

For toppings, I made a ganache, a caramel, a praline sauce, lemon curd, strawberries, blueberries, and pumpkin. The latter is because this year we celebrate Alli’s birthday on Halloween, and Halloween goes well with pumpkin cheesecake.

I obviously made way too many, and too much toppings. I was surprised to find that the lemon curd and the strawberries were probably the favorites, with the caramel running third. The ganache was not a favorite; as daughter Mindy told me later- who wants chocolate with cheesecake? Cheesecake is almost the anti-chocolate food.- She also said that she felt pumpkin mousse was not a topping for cheesecake, but if you want a pumpkin cheesecake, you should put the pumpkin in the cheese layer.

Individual Cheesecakes

Ingredients

  • 1 cup graham cracker crumbs
  • 2 Tbsp Granulated Sugar
  • 3 Tbsp Butter
  • 3 pkg (8 oz. each) Cream Cheese, softened
  • 1 tsp Vanilla Extract
  • 3/4 cup Granulated Sugar
  • 3 Eggs
  • 2 cups Sour Cream at room temperature
  • 1/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract

The above Ingredient list is broken into 3 parts- bottom crust, middle filling, and topping.

Directions

  1. Preheat oven to 325 degrees F.
  2. Put cupcake papers into the bottom of 18 muffin cups
  3. For the crust, mix the graham crumbs, 2 Tablespoons sugar and butter until well blended, and press into the bottoms of the cupcake papers.
  4. For the filling, beat the cream cheese, 1 teaspoon vanilla and 3/4 cup sugar until blended. Add the eggs, one at a time mixing on low speed after each just until blended. Spoon over the crusts.
  5. Bake 25 to 30 minutes or until the centers are almost set.
  6. For the topping, combine the sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a small bowl. Spread over the surface of the warm cupcakes. Return the cupcakes to the oven and bake for another 5 to 7 minutes. Cool completely on a wire rack, and refrigerate for at least 2 hours or over night.
  7. Remove the cupcake papers and arrange the individual cheesecakes for serving.


Since I made the seven toppings, I will give you recipes for each of them although you should probably only focus on a couple or three for your serving.

Ganache is a mixture of heavy cream and chocolate. I have used several of these in the past and am providing you with a pointer to some of those recipes as well as giving you a recipe herein. Perhaps the best previous recipe was with the home-made Ding Dongs. In that case, We wanted the ganache to set since it was an outside coating, and we wanted it to be shiny. So the amount of chocolate was more than the amount of cream, and we added fat (butter) for the gloss. Likewise, for holding cake pops together, we use a ganache. The recipe in the cake pop article is not strong enough compared to the recipe for white chocolate ganache in the Icings, Frostings and Glazes article; you really need a 4 to 1 ratio of chocolate to cream for cake pops. Here, we want a fairly liquid ganache, and use a 1 to 1 ratio.

Ganache

Ingredients

  • 8 oz. Chocolate Pieces (any flavor or type, including white)
  • 1 cup Heavy Cream

Directions

  1. Place the chocolate in a microwave proof bowl
  2. Heat the cream in a sauce pan until small bubbles start to appear around the edges (just to a boil but not boiling!)
  3. Remove from the heat, and pour over the chocolate.
  4. Let the mixture sit undisturbed for 5 minutes
  5. Stir until all the chocolate is melted and the mixture is smooth

An alternative approach is to place the ingredients in a double boiler over simmering water and cook, stirring until it is smooth and all the chocolate is melted. Since the chocolate is in a heat proof bowl, and the sauce pan is out, this should be an easy change from heating the cream separately and waiting for the chocolate to melt.

Caramel is a mixture of heavy cream and sugar. Most of the caramel I have used I have made from salted caramel chips, and used a ganache recipe; it works. However, if you want a straight caramel without salt, then the recipe I have in the Guinness Gingerbread Cupcakes article does a nice job.

Caramel

Ingredients

  • 4 Tablespoons butter
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Directions

The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat over low heat until smooth and spreadable.

  1. Melt the butter over medium heat in a sauce pan.
  2. Add the brown sugar and cream. Stir with a whisk until the sauce bubbles and gets sticky, about 5 minutes.
  3. Stir in the vanilla and salt.

If ganache is Chocolate and Cream, and Caramel is Sugar and Cream, then I would say that Praline is Sugar and Sugar; it is a very sweet sauce, and this recipe adds chopped pecans to give it more of that Southern flavor.

Praline Sauce

Ingredients

  • 2 Tablespoons light brown sugar
  • 2 Tablespooons cornstarch
  • 1 cup dark corn syrup
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Directions

  1. In a small heavy sauce pan, stir together the brown sugar and cornstarch
  2. Stir in the corn syrup and cook over medium heat, stirring constantly until thick.
  3. Remove the pan from the heat and stir in the nuts and vanilla.
  4. Cool slightly, and serve.


I tried many recipes for a lemon sauce, and found I didn’t like any of them. Then I found this recipe for Lemon Curd, and the way the people at the party liked it, I think it is a real winner. As one person said, “I can’t wait to have my toast with lemon curd in the morning”.

Lemon Curd

Ingredients

  • 6 Tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 egg yolks in addition
  • 2/3 cup lemon juice
  • 1 teaspoon lemon zest

Directions

  1. Cream the butter and sugar in a large bowl. Add the eggs and egg yolks one at a time, beating each into the mixture. Mix in the lemon juice. The mixture will look lumpy but will smooth out in the next step as it is cooked.
  2. In a heavy bottom sauce pan, cook the mixture over low heat until it smooths out. The lumpy appearance disappears as the butter in the mixture melts. Increase the heat to medium and continue to cook the mixture, stirring constantly, until the mixture thickens. The thickened mixture should leave a path on the back of a spoon, and will read 170 degrees F on a thermometer. Don’t let the mixture go beyond 170 degrees, or boil.
  3. Remove the mixture from the heat, and stir in the lemon zest. Transfer the mixture to a bowl, and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator; it will thicken as it cools.

The curd will keep in the refrigerator for a couple weeks, and can be frozen for a couple months.

For the strawberries, I made the Strawberry Sauce recipe that is macerated strawberries. Again, I had tried several different recipes to get a good strawberry sauce, and finally settle on this one; it is juicy and sweet.

Strawberries

Ingredients

  • 16 oz. strawberries, hulled and coarsely chopped
  • 1/4 cup sugar
  • 1 teaspoon lemon juice

Directions

  1. Mix the strawberries, sugar and lemon juice, cover, and refrigerate for 24 hours.

Taste the resulting sauce, and if not sweet enough, add more sugar. Some recipes go to 1/2 cup of sugar, while others start with only 2 Tablespoons of sugar.

I started with the idea that I would macerate the blueberries, but then, who would want smashed blueberries. They really would not be very appetizing. So I left the blueberries whole; maceration seems to need the fruit to be cut, or opened such that its juices can flow.

Blueberries

For this “sauce” I added a couple tablespoons of sugar and some lemon zest to the blueberries, but next time, nothing but the berries. I think the zest turned people off; blueberry lovers want the simple pure fruit!

So finally, here is the pumpkin mousse that Mindy said was not proper for a cheesecake; she said the pumpkin should be cooked into the cheese layer of the cheesecake and not painted on top. However, this mousse would make an excellent filling for a simple pie- say graham cracker crust. And it would require no cooking- ready in a jiffy!

Pumpkin mousse

Ingredients

  • 2 small boxes of instant vanilla pudding (sugar free is okay)
  • 1 cup milk
  • 1 -15 oz. can pure pumpkin/pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp clove

Directions

  1. In a large bowl, combine the vanilla pudding mix, milk, pumpkin and spices.
  2. Whisk until smooth


That is all there is too making the mousse. Use it as you like.

Lemon Curd

If you have breakfast breads, like toast or English Muffins, then you should learn to make Lemon Curd as a topping for the bread. It works just like jams and jellies, but I discover that I skip the butter when I use lemon curd.

Lemon Curd 002

And lemon curd is not just a topping for your breakfast breads; it can also be used on sweet breads, like tea breads or pudding breads- anywhere you would like a strong lemony flavor. Lemon curd is also a base for other recipes that want a strong lemony flavor.

This recipe is easy, and I feel fail-safe. I have made it several times, and it comes out perfect with a nice smooth curd.

Lemon Curd

Ingredients

  • 6 Tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 egg yolks in addition
  • 2/3 cup lemon juice
  • 1 teaspoon lemon zest

Directions

  • Cream the butter and sugar in a large bowl. Add the eggs and egg yolks one at a time, beating each into the mixture. Mix in the lemon juice. The mixture will look lumpy but will smooth out in the next step as it is cooked.
  • In a heavy bottom sauce pan, cook the mixture over low heat until it smooths out. The lumpy appearance disappears as the butter in the mixture melts. Increase the heat to medium and continue to cook the mixture, stirring constantly, until the mixture thickens. The thickened mixture should leave a path on the back of a spoon, and will read 170 degrees F on a thermometer. Don’t let the mixture go beyond 170 degrees, or boil.
  • Remove the mixture from the heat, and stir in the lemon zest. Transfer the mixture to a bowl, and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator; it will thicken as it cools.

The curd will keep in the refrigerator for a couple weeks, and can be frozen for a couple months.

For a lime curd, substitute lime juice and zest for the lemon juice and zest.

I found that two large lemons gave me the 2/3 cup of lemon juice. I have also made this recipe with just a single lemon for the zest, and the rest of the juice from the plastic bottle in the refrigerator.

The recipe makes about 20 ounces of curd.

Lemon Sauce

If you have been watching the sweet sauces I have posted, you will have noted that I do not like a sauce with corn starch, and I have been searching for a good lemon sauce. I have found one that I want to share with you.

lemon sauce 001

March 9, 2015 Update of the following
I kept getting inconsistent results as I tried to repeat this recipe, and finally, I think, I found the problem; it takes a lot of heat to get the sauce to thicken. So in the Directions, I am adding information about thickening the sauce. My results now are a thick lemon sauce that is not quite as stiff as a lemon curd.

Lemon Sauce

Ingredients

  • 3 eggs
  • 3/4 cups sugar
  • 2/3 cup of lemon juice
  • 1 1/2 Tablespoons of lemon zest
  • 5 Tablespoons butter, at room temperature

I found that two large lemons provided both the necessary juice and zest

Directions

Cut the butter into 5 or more pieces. It has to be able to melt easily in the hot egg, sugar,and juice mixture.

In a heavy bottom pan, cook the eggs, sugar and lemon juice over medium heat, whisking constantly until thickened. It requires a temperature of the mixture to get into the 165 degree F range for the mixture to thicken.

Remove from the heat and add the butter and zest. Stir until smooth and the butter is all melted into the mixture. Transfer to a storage container.

Place plastic wrap on the surface of the mixture to avoid a scum forming. Refrigerate.

When ready to use, stir until smooth again


This sauce has a very strong lemon flavor, but is ideal for spreading on sweet breads such as the Steamed Bread Pudding, or even as a topping for ice cream.

I originally tried to make this sauce in a bain marie, or double boiler. The sauce would not get hot enough, and didn’t thicken. Then, as it cooled, it separated. I was able to save the sauce by reheating it in a heavy bottom sauce pan and stirring and raising it to a temperature of 168 degrees F. Don’t let the sauce boil, and don’t let the temperature go over 170 degrees F.

I used lemons- about 2.5-3.0 inches in diameter.

Morning Buns

Morning buns use the croissant dough as a base. Six morning buns can be made from each packet of croissant dough. The option in making the buns is in the filling; a plain cinnamon and sugar filling can be used, but I found having some brown sugar in the mix makes it better. The brown sugar seems to partially run out into the bottom of the muffin pan and caramelize making for a slightly sticky bottom roll.

mBuns 004

Morning Bun Filling

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 Tablespoons ground cinnamon

Directions

Stir the ingredients together in a bowl.

To assemble the morning buns, the ingredients are:

  • 1 packet croissant dough
  • 2 Tablespoons melted butter
  • 1 cup filling
  • 2 Tablespoons cinnamon in a small bowl


To make 12 morning buns, use both packets of croissant dough and after finishing with one packet, immediately process the second packet. The two groups of morning buns will be able to be cooked together after their final rise.

Directions

  1. Spray a 6 muffin pan with cooking spray.
  2. Unwrap a packet of chilled dough and place it on a lightly floured surface. Deflate it by gently tapping it several times with the rolling pin. Cover it with plastic wrap and let it rest 10 minutes to relax the gluten.
  3. Roll the dough into a rectangle that is approximately 12 inches wide by 10 inches high.
  4. Spread melted butter over the dough. Sprinkle filling over the melted butter.
  5. Roll the rectangle of dough up so that a 12 inch long cylinder results. Seal the edge of the cylinder so that it doesn’t unwind.
  6. Cut the cylinder into 2 inch sections.
  7. Dip each section in the cinnamon, rolling the section around to coat the sides and bottom of the dough. Place the coated dough into one of the muffin pan spaces.
  8. Repeat the coating of the dough for all 6 sections and fill the muffin pan.
  9. Let the dough have a final rise for 1 – 1 1/2 hours in which it should double in size. It will not be the final size as the heat in the oven will cause the buns to expand even more.
  10. Preheat the oven to 350 degrees
  11. Place some of the filling in a small bowl to be used to top the rolls after they are baked.
  12. Cook the buns for about 20 minutes. A toothpick stuck into the side of the bun just above the muffin pan should come out clean, and should feel the dough crusting as it enters the bun. The buns should be brown.
  13. Dump the buns out of the muffin pan and with tongs, put the top of each bun down into the dish of filling mixture to coat it and then set the bun upright on a cooling rack.


mBuns 001

No matter how hard I try, there is always a rounded edge when I roll out a rectangle. As a result, the buns cut from the ends of the cylinder are usually not nicely shaped. To get around that problem, I roll the rectangle larger than the specified size of 12 x 10, and then cut it down to size with square corners; I discard the dough that is cut off. Usually if I get the widest part out to 14 inches, the 10 inch dimension does not need to be trimmed.

I have discovered that I get a better seal on the cylinder if I wipe the cylinder with wet fingers at the point the final edge will come against the body of the cylinder. Most recipes say to pinch the dough together, but by the time it is rolled up, the dough has lost some of its stickiness to the butter and sugar that has pushed out while rolling it.

Snickerdoodles

Snickerdoodles are probably my favorite cookie. What can say Holiday Season better than the smell and taste of the cinnamon and sugar coating on these cookies. I have made Snickerdoodle cookies for many years; they are very simple and yet to me, very delicious.

snickerdoodle 001

I found this recipe in a small recipe book that Marlys had received from her Aunt Evelyn. Evidently the Ladies of Saint Charles Borromeo had each contributed one or more recipes and then the group published the booklet to raise money.

Snickerdoodle Cookies

(Jan Murphy, Calendar of Kitchen Halos, The Ladies of Saint Charles Borromeo)

Ingredients:

  • 1 cup shortening
  • 1 1/2 cups + 2 Tablespoons sugar, divided
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 Tbsp. Cinnamon

Directions:

  • Preheat oven to 400 degrees F.
  • Cream the shortening and 1 1/2 cups of sugar.
  • Add eggs and beat well.
  • Add flour, cream of tartar, baking soda and salt.
  • Add vanilla extract.
  • Form into walnut-size balls and roll in a mixture of sugar and cinnamon (2 Tablespoons each mixed well).
  • Bake 10 minutes on greased cookie sheet; cool on sheet 3 minutes before moving to cooling racks.
  • Cook one pan at a time.

Hints and suggestions

I use a #50 scoop to measure the dough into a walnut-size ball. And I use silicon mats on my cookie sheets to avoid having to deal with the grease.

When I take the cookie sheet from the oven, I slide a cooling rack onto the cookie sheet under the silicon mat to help the cookies cool. I leave it there for the 3 minutes until the cookies harden enough so I can move them onto my other cooling racks.

English Toffee

English Toffee is a favorite when it comes to Holiday Season candy. I find it difficult to make because of the changing state of the sugar from hard-ball to caramel is so fast you need to move quickly and use subjective judgment. There is no time to use a candy thermometer or the cold water testing of the sugar’s state. The key is the dark golden brown color, but not so dark as to be burned.

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I think there is a psychological factor in cooking the toffee that in order to prevent the burning I do not let the heating of the sugar advance completely to the caramel state. I have burned the sugar at times, and the burned sugar tends to be stuck to the bottom of the pan; so the problem is not with the caramelized sugar going into the toffee, but in cleaning the pan. And, my sister Rachael taught me how to do that- there is a powder known as Barkeepers Friend that seems to take the black burn right out of the pan. I buy my Barkeepers Friend at one of the Big Box building goods stores.

English Toffee

Ingredients:

  • 1 pound butter
  • 2 cups granulated sugar
  • 2 cups slivered almonds
  • 1 package (12 ounces) chocolate chips
  • 1 cup finely chopped walnuts

Directions:

  • Stir butter and sugar together in a large sauce pan over high heat until mixture is melted.
  • Continue cooking while stirring constantly until toffee is very smooth and dark golden brown (about 10 minutes).
  • Add almonds and cook one minute longer, being careful not to burn.
  • Spread in a 9″ x 13″ buttered pan. Allow to cool several minutes.
  • Sprinkle chocolate chips evenly over top. As chips melt, spread over entire surface.
  • Cool in refrigerator. Knock from pan and break into pieces.
  • Stores well in a covered can in refrigerator; I place wax paper between layers.


While the recipe is for a 9 x 13 inch pan, the recipe easily divides into half and can be made in a 7 x 9 pan. I have done that many times and recommend starting that way if you are not confident about boiling the sugar.

If your pan is glass, I would recommend lining it with foil before buttering it; I have been successful buttering with PAM spray. I broke a glass pan trying to knock the toffee from an unlined pan.

You are going to get a little burn in the bottom of your sauce pan; get the Barkeepers Friend I mentioned previously and it comes right out.

Daughter Mindy saw someone making English Toffee and putting it in a 10 x 15 inch pan; she felt the depth of the toffee looked better than when in the 9 x 13 pan. If you want to do this, you should increase the amount of chocolate chips to cover the bigger areas; try 16 ounces instead of the 12 ounces as a starting point.

Do NOT use the point of your good knife to break up the toffee. I lost the point of my knife that way. Depending upon how close to caramel the sugar got, you might even need to go out to the garage and get a chisel and hammer to break up the toffee.

Corn Bread

Marlys shows several optional ways for baking this recipe. I used the muffin tins, and everything came out perfectly. But, I remember Marlys making it in her old 10 inch cast iron skillet- the one she would never let me touch for fear I would wash it and ruin the seasoning of the iron. She also made it at times in the 8 inch square Corningware dish she had.

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Corn Bread

  • 1 1/2 cup yellow cornmeal
  • 1 1/2 cup sifted flour
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 3 Tablespoon sugar
  • 2/3 cup oil
  • 1 1/2 cup milk
  • 3 eggs

Mix together with wire whisk. While mixing, heat oiled pan in oven;
add batter.
Bake at 400°F for:

  • 12 muffin tins——20 minutes
  • 8″ square pan——25 minutes
  • 10″ fry pan———25 minutes

A word of caution about the recipe. Heating the oiled pans in the oven might cause the oil to smoke and burn. The oven is at 400 degrees, which is hotter than most oils used in recipes can take. (In the recipe, the oil is okay; it is when it is in the direct heat that it breaks down). For an oil that can take the 400 degrees, look for peanut oil, or even sunflower oil. Generally seed or kernel oils are good to about 450 degrees. When looking at the back of my Mazola corn oil bottle, it says that it burns at 375 degrees; and I agree after trying to use it to oil the pans.

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Muffin tins seem to vary in size; my tins are about 2.75 inches across, and just over an inch deep. The recipe seems to make a perfect amount for 12 tins; each tin was filled to the top and I ran out of mix. And the baking time was also ideal; you can see the good color on the corn muffins.

Cinnamon Bread

This is the second of the flavored yeast breads that I enjoy, and make fairly often. In this case, I know that I have an easy target for any extra bread; Kris likes the cinnamon bread.
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Again, this bread is made in the stand mixer with the bread hook attachment. It is different from the Dilly Bread in that it starts with milk, and takes the chill off the milk before adding it to the yeast and sugar. The Dilly Bread doesn’t use any milk as such; the closest it gets to milk is the cottage cheese.

In the list of ingredients, you will see that the butter, sugar and eggs are all divided; that is, the amount shown in the ingredient list is for two uses each. The first use will be in the bread dough, and the second use will be when forming the loaves of bread or for the egg white, during the last minutes of baking the loaves.

Cinnamon Bread

Makes 2 loaves

Ingredients

  • 1 cup milk
  • 3/4 cup water
  • 1/3 cup butter plus 2 Tablespoons divided
  • 6 1/2 – 7 1/2 cups all-purpose flour
  • 6 Tablespoons sugar plus 1/2 cup divided
  • 1 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 3 eggs plus 1 egg white, at room temperature divided
  • 2 teaspoons cinnamon
  • 1 egg white, beaten

Directions

Combine milk, water, and the 1/3 cup butter in a small saucepan. Heat over low heat until liquids are warm (120°F to 130°F); butter does not need to melt.

Place 6 cups flour, the 6 Tablespoons sugar, salt, and yeast in the mixer bowl with the dough hook attached. Slowly turn from its slowest “stir” speed to Speed 2 and mix for 15 seconds. Add the eggs, then the warm liquids, and “stir” for about 1 minute. Mix on Speed 2 for 1 minute longer.

Continuing on Speed 2, add the remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk.

Combine 1/2 cup sugar and cinnamon in small bow; set aside.

Punch dough down and divide in half. Roll each half into a rectangle that is as wide as the loaf pans, and as long as about 14 inches. The more rectangular you can make the rolled out dough, the easier it will be to roll it into a loaf. Melt the final 2 Tablespoons of butter and brush each half with melted butter and sprinkle with the cinnamon-sugar mixture. Roll dough tightly from the narrow side and shape into loaves. Place in two loaf pans with the seam side down.

Cover; let rise in a warm place, free from draft, until doubled in bulk, about 35 minutes. Bake at 375°F for 40 minutes. Remove from oven and brush with beaten egg white. Return to oven and bake 5 minutes or until golden brown. Remove from pans immediately and cool on wire racks.


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I have already warned you about how the divided ingredients are used. Hopefully, I have broken them out strongly enough in the ingredient list that you will not accidentally use them at the wrong time.

I also like my flavors stronger that what I find this recipe gives me; I use extra sugar and cinnamon when I sprinkle the rolled out dough. To make certain that I don’t use too much cinnamon, I just double the quantity of both the sugar and cinnamon in the mixture.

Finally, I don’t like the top crust of the bread getting too crusty and hard, so I tent the loaves for the last ten minutes of the 40 minute baking time. I have to remove the tenting after brushing the loaves with the egg white to allow it to brown.