Tuesday, July 12, 2022

"TBHD" - Plum Upside Down Cake

Today for our "Tuesday’s With Dorie” challenge we are making "Crumb-Topped Ricotta Coffee Cake” found on page 79 in Dorie Greenspan’s new cookbook entitled Baking With Dorie: Sweet, Salty & Simple. 

The fruit I chose to use in this recipe was plums. They were very tasty and reminded me a lot of the "Rhubarb Upside Down Cake that we made for "Tuesday's With Dorie" back in May of 2015. My cake baked up a little dark on the bottom, I think because I used a clear glass baking dish. I think next time I am going to try baking it in a dutch oven or cast iron skillet like for a BBQ.

if you would like to check out any of my other recipes, visit my pantry blog at www.thepantrylife.blogspot.com

Wednesday, June 15, 2022

Amish Style Sticky Buns

 This is what happens when at 8:00 pm you are still craving the Amish Sticky buns that you have been craving for three days…. 🥰

Ingredients

1 1/2 cup warm milk (110 degrees F/45 degrees C)

1/2 cup butter, melted

4 - 41/2cups all purpose flour

1 teaspoon salt

1/2 cup white sugar

2 Tablespoons dry active yeast


Filling:

1 cup brown sugar, packed

1 tablespoons ground cinnamon

1/3 cup butter, softened

1/2 cup of pecan halves, broken or rough chopped (optional, if you like lots of pecans)


Gooey Caramel Sauce for bottom of pan:

2/3 cups brown sugar

1/3 cup butter

1 teaspoon vanilla

2 tablespoons heavy cream

1/2 cup pecan halves, rough chopped


Directions:

Thick coat a 9×13 inch baking pan with butter or shorting.

Place warm milk and yeast into your mixing bowl and let it sit until the mixture becomes bubbly and active. This usually takes about 5 minutes. Add melted butter, salt, and white sugar into your mixer or bowl. Mix together until smooth and silky looking about 2 mins. Add half the flour and mix with a large spoon. If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes.  Now add 2 more cups of flour, stir until blended, If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes, if using mixer, knead dough another 5 minutes. Add the other 1/2 cup Flour only if dough is still really sticky. Place dough under a large bread towel and let it rise for about 20 minutes, or until it has doubled in size.  


 While dough is rising, make the filling by combining brown sugar and cinnamon, melt or soften butter and set aside. 

To Make your gooey caramel sauce for the bottom.  Place the brown sugar, heavy cream, vanilla and butter into a saucepan over low heat.  Mix until the sugar has melted and you have a smooth sauce, about 5-6 minutes.  Spread over the bottom of a 9×13 inch pan and sprinkle with the pecan halves, roughly chopped.

On a floured surface, roll dough into a 16×21 inch rectangle. The key to these buns is to leave your dough thick. About 1/2 inch to 3/4 inch in thickness. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (Sprinkle with crushed pecans, optional if you love pecans, we don’t add peacans here) Roll up dough, jelly roll style, pinch seam and ends to seal and cut into 8-12 rolls. Place each roll in the prepared pan on top of the gooey caramel sauce and pecans.

Cover and let rise until nearly doubled, about 30-40 minutes. preheat oven to 350 degrees F.


Bake rolls in preheated oven until golden brown and not doughy in the center… about 30 minutes.  Invert pan onto a tray and serve warm. Enjoy!


Thursday, January 6, 2022

Let’s Talk Tomato Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter 
  • 1 medium onion, sliced thin 
  • 3 cloves garlic, smashed 
  • 1 quart bottle whole peeled tomatoes in their juice 
  • 2 large fresh whole tomatoes (diced)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/4 teaspoon crushed red pepper (more if you like your food spicier) 
  • 1/4 teaspoon dried celery top
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground pepper  

Instructions

  1. In a large saucepan, melt one tablespoon butter and one tablespoon of olive oil
  2. Add the sliced onion and smashed garlic to the saucepan and cook over moderate heat for 5 minutes until softened and semi-translucent. Stir occasionally, it’s okay if the edges on the onion start to brown.
  3. Add crushed red pepper, dried celery tops, dried parsley and oregano to a blender or food processor and pulse for 5 times, I like to use my mortar & pestal, I blend my spices while my onions are sautéing. 
  4. Next blend jar of tomatoes and fresh diced tomatoes together in blender until smooth, strain out the seeds. Pour Tomato mixture back into blender, add onion mixture and spices, blend again until well mixed. Pour mixture back into the large sauce pan that you used to cook the onion mixture.
  5. Bring the soup mixture to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Next add chicken stock and heavy cream, pouring and stirring slowly as to not curdle the cream.
  6. Ladle the soup into bowls and top with buttery croutons or serve with your favorite grilled cheese sandwich. 


 

Tuesday, December 14, 2021

TWD…. Mokonut’s Rye-Cranberry Chocolate Chunk Cookies


This week our challenge was to make “Mokonut’s Rye-Cranberry Chocolate Chunk Cookies

The story behind these very yummy cookies that Dorie shared with us was that People come from all around the world to eat at MoKonut’s, which is a small little restaurant in Paris. It is always full and everyone comes for the same dessert which is one of MoKo Hirayama’s cookies. The story is that she only makes a few varieties, but the all share the same chubbiness, texture and uncommon flavor profiles. 

This recipe had me at first hesitation, rye and bittersweet chocolate was not a flavor combination that I would have contemplate for a cookie and living so far away from the nearest grocery store I was a little limited on my ingredients. So as most of you that have followed along with me and this baking group knows that I can’t share the exact recipe with you, but I can tell you that I replaced the rye flour with Spelt flour and the bittersweet chocolate with white chocolate chips. 

I can honestly tell you that I was sweetly surprised at how wonderfully delicious they are and when eaten warm they were the highlight of my day. I was debating if I should add the whole 1/3 cup of poppy seeds or not and I am so glad I did… you can find the recipe and the rest of the story behind these cookies on page 163 in Dorie Greenspan’s new cook book entitled “Baking with Dorie: Sweet, Salty & Simple”

Tuesday, November 23, 2021

TWD..... Apple Pandowdy

It’s Tuesday.... and So excited.... this week our “Baking with Dorie” recipe was Apple Pandowdy. 

This recipe was amazingly simple ( 5 ingredients) and very tasty, not too sweet and was a wonderful finishing fall complement to our meatloaf & mashed potato dinner. Not to heavy and yet warm and comforting. As you can see, there is no cinnamon in this recipe and as tempted as I was to add it, (because you can’t have baking apples without cinnamon... 🤔) I am really glad I didn’t. I think it would have taken away from the nice and fresh, clean, crisp flavor of the apples. We served ours with whipped cream and Carmel drizzle. 

The little girls choose “Whale” shaped pie dough toppers, they were pretending they were fat baked turkeys.... lol.


You can find the recipe in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty and Simple”






Tuesday, November 9, 2021

TWD..... English Muffins

I woke up early this morning really excited to be baking again with the “Tuesday’s with Dorie” Group and we are currently baking out of her new cookbook entitled “Baking With Dorie, Sweet, Salty and Simple” by Dorie Greenspan.


Our recipes this month will be England Muffins & Apple Pandowdy. I started with English Muffins. I have only made them one other time and I baked them. I discovered today that Traditional English Muffins are never baked, they are fried. And then best if toasted before eating....


Here is how our day went::::::::




Thursday, February 28, 2019

Organizing - Mason Jar Storage

Thrifty Thursday... More Organizing!
Our pantry is always full of bags of goodies, tossed in and stacked on top of each other. Sad to admit, I often find that stuff has expired or lost its freshness because things were not resealed or buried in the back of the stack. So today, everything found a home and a label!