Baking


I am trying to figure out why this particular cooking group has existed for the last 3 years and I had never found it. I mean really! TEA TIME TREATS!! As much as I love Tea and Scones! Well, I have now and this is my first post for this group.

    Yes, I would like some tea, thank you!

The Challenge was VEGETABLES in a Tea Time Treats – either sweet or savory. This time of the year we are harvesting winter squash so it was perfect way to use some Butternut Squash in These Mini Butternut Squash and Cranberry Cakes.

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    2 1/2 cups AP flour
    1 cup WW flour
    2 tsp baking soda
    1 1/2 tsp cinnamon
    1 tsp ground allspice
    1 tsp nutmeg
    2 cups pureed butternut squash
    2 cups sugar and 1 cup Splenda {or 3 cups sugar}
    4 eggs
    1 cup unsweetened applesauce
    1 cup dried cranberries

You can use all AP flour, or use all sugar, or leave out the cranberries, or add in some nuts. It’s a very versatile recipe.


Preheat oven to 350 degrees.
Sift dry ingredients together in a bowl.
In a separate bowl combine sugar, eggs, butternut, and applesauce.
Add dry ingredients slowly to the wet and mix just until all the dry is ingredients.
Stir in cranberries.
Baking Times:

    Mini loaves and muffins – 20 to 25 minutes
    Large loaf – 1 hour

Yield: 2 full loaves or 8 mini loaves and 6 muffins.
After cakes/muffins have cooled drizzle with Cinnamon Glaze.

    1 cup (4 ounces) glazing or confectioners’ sugar
    1 – 1 1.2 tsp cinnamon
    1 teaspoon vanilla
    2 to 3 tablespoons heavy cream

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The mini loaves, sliced, are just right for a sweet tea with a good cuppa.

Tea Time Treats is hosted by Karen of Lavander and Lovage and Janie of The Hedge Combers This month the hostess is Karen so visit her Tea Time Page for all the wonderful Vegetable Tea Time Treats.

Tea Time Treats

This week the bloggers with French Fridays with Dorie are celebrating a special birthday. Dorie’s! And we are doing it by making one of the sweet treats from her Baking Chez Moi, which comes out nest Friday. But her birthday is first so, Dorie, this Tourte is for you.

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You can find the recipe on her blog – In the kitchen and on the road with Dorie. She is generous enough to share several of her recipes from the new book on her site.

This is a tourte – a tart, basically, with two crusts. The crusts are made from the Sweet Tart Dough from BFMHTY (but you can find it here). It will also be in the new book – which you need to buy NOW!! It has always been my favorite crust.

Between the two crusts is a combination of peaches, sugar, flour, and almond ( or vanilla) extract.

    Oh, Yeah!!

I added a little extra sugar because we are WAY past peach season here in Louisiana and the ones I found were pretty but not sweet.

The only problem I had was with the top crust which simply would NOT remove itself from the parchment. I cut it in quarters to transfer it. In the end it was just fine. I really wish I had had some of Dorie’s Honey Peach Ice Cream to go with it.

Several years ago we baked our way through Dorie’s Baking From My Home To Yours. Now – starting November 11, we will be baking our way through Baking Chex Moi. If you want to join us – visit the TWD site – for everything you need to know.

And a big birthday shout-out to all the Doristas who celebrated Dorie’s Birthday this month with their treats:
Mini Cannelés

Chocolate Cream Puffs with Mascarpone Filling

Paletes de Dames, Lille Style

Brown Butter-Peach Tourte

Making strudel, danish, Challah is, to me, a fun way to spend time in the kitchen. This tasty treat from KAF is not exception. Full of apples and cinnamon it is perfect for breakfast or snack or dessert or…anything!

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The recipe starts out like cinnamon rolls. Roll out the dough, cover with the filling and then roll up and slice. But after rolling the dough, which was wonderfully soft with the added potato flakes and butter, and filling it with the apple and cinnamon, which I doubled, you slice it in half and then slice it in half horizontally and twist the two pieces together. While messy to work with it looks beautiful and tastes fantastic.

I basically adhered to the recipe except I doubled the cinnamon and and then 1/2 again as much apple mix on each roll. They seemed rather empty with just what was called for. I think I would add some pecans next time.

Hint: if you are using flour I would suggest draining the mix in a sieve before using – it is very wet.

One is already gone the other is in the freezer waiting for company and breakfast.

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The other Twists can be found on the ABC page after October 3. Visit with them and see their beautiful twists.

And the recipe is on the King Arthur Flour page.

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.

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