Baking


Isn’t that a fun word?
If you don’t know what a kushaw is…

kushaw

    …it is a winter squash.

Similar to a pumpkin in flavor, but milder. And it makes a great cake!!

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While this was probably one of the least photogenic bundts EVER it is quite tasty.
AND it was baked in the SLOW COOKER!! Which is what caught my eye when I saw the original recipe – Old Fashioned Pumpkin Cake in a old cookbook.

Slow Cooker Kushaw Bundt Cake

    1/2 cup veggie oil
    2 eggs
    1 1/2 cups sugar {I used bulk Stevia with an extra shot of plain Stevia}
    1 cup pureed KUSHAW
    1/2 cup water
    1 1/2 cups AP flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp cinnamon {I used a full tsp}
    1/2 tsp ground cloves
    1/2 tsp grated nutmeg
    1/8 tsp salt
    1 cup chopped pecans.

In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water.
Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Blend well. Stir in the pecans. Turn into a buttered bundt pan.
Carefully place the bundt pan in a 5-quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours, or until a cake tester inserted in center of the cake comes out clean. {Mine took 3 hours} (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker. Cut into wedges and serve warm or at room temperature. Instead of the recommended whipped cream or powdered sugar I topped it with a

Honey Cinnamon Drizzle

    1/2 cup butter
    1 tsp cinnamon
    2 Tbl brown sugar
    1/4 cup honey

Mix the ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken.Allow to cool before drizzling on the cake And try NOT to eat it with a spoon!!!

Our theme for September was Autumn Harvest hosted by the lovely Tux of Brooklyn Homemaker

BundtBakers

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

    Today is Monday, you know what that means!
    It’s time for fun with Annie, fun with Annie, baking with Annie is fun.

Okay, if you were a Micky Mouse Club Fan you know I changed the words just a smidgeon. Fun with Music just didn’t fit, but I had fun with Annie these last few weeks. Annie is the writer, baker, recipe developer,and photographer behind Annie’s Noms!which I was lucky enough to be assigned for this month’s Secret Recipe Club. And when she says Baker she means BAKER!! So many wonderfully luscious treats to be had and me trying not to eat sweets. But I did manage to find some recipes that fit in with our weekly menu and gave me some tasty dishes to add to the regular lineup. Thanks, Annie!!

I found a recipe for Chicken Bacon Pot Pie and Chicken Cobbler and I couldn’t decide which one to make – so I made both – Kinda sorta. I put the two recipes together and came up with the best Chicken Pot Pie I have made in a long time. Creamy, with a cheesy biscuit on top!

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BACON!! How can you go wrong with adding that to just about anything? Let’s call this one Chicken Bacon Cobbler.

    1 tbsp oil
    1 Tbl butter
    2 boneless chicken thighs, sliced into small chunks
    1 onion, sliced thinly
    3 slices of bacon, diced
    2 heaping tbsp chicken gravy granules {Like Annie I didn’t have time to make gravy so I used part of a packet of gravy mix.}
    2 tbsp cream
    1 carrot, thinly sliced
    1 cup frozen peas
    Water, added to the consistency you want your gravy
    salt and pepper to taste

Preheat the oven to 350F degrees.

In a large saucepan or wok heat up the butter and oil. Add the bacon and fry until almost crisp. Add the onion and cook until soft stirring occasionally. Remove the bacon and onion and set aside.
Add the chicken to the pot and stir, allowing the chicken to brown. Add the bacon and chicken back to the pot.
Add in the gravy granules and water til you get a gravy consistency.
Add the cream, and salt and pepper to taste.
Bring to the boil then lower the heat and simmer until gravy thickens, about 10 minutes.
Mix in carrot and peas.
Place mixture in small 10 oz cups or bowls.
Top with a cheesy biscuit and bake until biscuit is nicely browned. {I used my regular biscuit recipe but Annie has one on the Cobbler recipe.}

I did relent and make something sweet. How could I resist with all the lovely sweet treats on Annie’s blog?

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Honey Madeleines

I love making Madeleines. {After my first batch with TWD turned out like BLOBS I bought a pan and it doesn’t stay in the cabinet long.} It’s a cookie/cake and so versatile. Annie’s had plenty of honey and were the perfect dessert.

I did make Annie’s

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Wholemeal Oat Bread

which was great for toast. We always need bread and I try to make only whole wheat these days. The only change – I added some 7 grain cereal we picked up earlier this year.

I had fun going through Annie’s lovely treats and now I will have to go back and try out her:

Notice they are all sweet treats, but then, that’s what Annie is all about!!

You can see what the other SRC members made by visiting the links below.

This week we are making Bread with Nigel Slater. I used a bread recipe of his earlier this year hen we went on a group picnic. I decided to use the same recipe again but to make something different with it. So go back and pick up the recipe and then make these…

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    Maple Syrup walnut Pecan Buns.

I have been making cinnamon rolls for a long time – always trying to make them as delicious as my Mom-in-Law’s – but I would not have thought to make them without cinnamon. These use Maple syrup instead which is poured over the buns after they are baked. I like this idea because I never really cared for the powdered sugar drizzle. The syrup works its way down to the bottom of the pan and then is soaked up into the buns – a good reason to maybe DOUBLE the amount of syrup. I used pecans because we are not walnut fans and I ALWAYS have pecans in the freezer {friends with trees}.

I made 1/2 of the dough recipe and it was more than enough. I had enough left over to make some plain bread rolls.

Spread the dough with a mix of:

    7 Tbl butter (100g), softened
    1/2 cup pecans {65g}
    grated zest of an orange
    raisins 75g {I Left these out but thought about using dried cranberries.}

When baked and still hot pour 1/2 cup maple syrup {100ml} over them. Oh Yeah!!

These were so good with the orange zest mixed into the butter with the pecans. {I would add more pecans next time.}

They didn’t last long.

What BREAD did the other members of I Heart Cooking Club make? Check out their posts.

This week it was my turn again to pick the recipe for the Wednesday with Donna Hay gals. I really wanted to do something different. Something I would never make under ordinary circumstances. Cooking with the other three ladies – Gaye, Chaya, and Sarah – I try to not to pick the ordinary. So this time I went with:

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Anchovies have never been an item on any of my menus – or Pizzas – so this recipe of Donna Hay really caught my attention. Even if you don’t care much for the salty little fishies you really need to try out this tart. The onions, black olives, and Parm cheese really blend together well and the little fishies add another layer of flavor that adds saltiness but not fishy-ness. The onions are slightly caramelized, mixed with brown sugar and Balsamic vinegar and then piled on some puff pastry and topped with the olives, thyme, and anchovies. The Parm cheese forms a nice foundation.

I have to tell you – these were GOOD!!! Lots and lots of flavor. No changes to be made. Except—I think next time I would use shredded Parm rather than grated.

Go visit with

    Chaya,
    Sarah, and
    Gaye and see if they liked my pick this week.

    You can find the recipe on Donna’s website. And on page 170 of Modern Classics: Book 1

    AND…if you would like cook/bake along with us we are using the recipes from Donna’s website and from this cookbook. No pressure. We just cook and bake and blog.

One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

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Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

Thanks to Gaye, we made muffins this week for Wednesdays with Donna Hay. And they were good muffins. Lots of apples, lots of dates.

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This is a whole wheat muffin stuffed with grated apple, chopped dates and oats. And did I mention there is also Maple Syrup in them AND on them. And then topped with an oat, syrup crumble and drizzled with maple syrup. I did sub in Stevia for the 3/4 cups of sugar {and threw in about 1/8 tsp of bulk stevia for a little extra sweetness.} Next time I will add a little more cinnamon and maybe a little extra syrup.

This was good one, Gaye.

Check out

The recipe came from a newspaper clipping but if you want to try it HERE is the link.

It’s POTLUCK week for I Heart Cooking Club. Still going with Bittman so this week I tried his Almost Whole Wheat Quick Bread.

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This is a non-yeast whole wheat bread. And not bad. IT was good toasted with some jam. It was even better as a grilled cheese sammy with some Gruyere.

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    5 tablespoons olive oil
    2 cups whole wheat flour, or more as needed
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
    3/4 cup yogurt or buttermilk
    3/4 cup warm water
    2 tablespoons honey, optional

2 Tbl 7 grain cereal {I added this in.}
1. Heat the oven to 375°F Grease a baking sheet or 8-inch square baking pan with 1 tablespoon of the oil. Put the flours, baking powder, soda, and
salt in a food processor and turn the machine on. Into the feed tube, pour first the remaining 4 tablespoons oil, then the yogurt or buttermilk, most of the water, and the honey if you’re using it and the 7-grain cereal.
2. Process for a few seconds until the dough is a well-defined, barely sticky, easy-to-handle ball. If it’s too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet (this is unlikely), add 1 to 2 tablespoons whole wheat flour and process briefly.
3. Form the dough into a round and put it on the baking sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes. Sprinkle the top with a little coarse salt and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean.
Let cool completely. Cut the bread into slices or squares and serve or store for up to a day.
I made mine in a loaf. I think next time I would make it a free form.


The 7-grain cereal added some extra texture and crunch to the bread.

The recipe is on page 529 of Bittman’s Food Matters Cookbook

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