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Carmel Popcorn

I had to get this recipe right because the leading critic of Carmel popcorn is my wife.
I have to admit it took a second shot at it before she would consume any.

4 quarts of popcorn (POPPED)IMG_5666
1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract

In a medium pot melt the butter and add in the brown sugar, corn syrup and salt. Stir to combine and allow it come to a boil at medium heat. In the meantime set your oven at 250 degrees and spray two half sheet pan with a vegetable spray. Spread 2 quarts of popcorn out on each 1/2 sheet tray and place in the oven to bring the popcorn to a warm level. Allow the sugar mixture to boil for 5 minutes without stirring. Remove the mixture from the heat and sprinkle the baking soda over the mixture and add in the vanilla extract and mix to incorporate. Pour the sugar mixture  equally over both popcorn sheet trays and mix well coating the popcorn. Place both sheet trays into the oven and bake for 45 minutes (mixing every 15 minutes) Remove from the oven and allow the Carmel corn to cool completely.
Once cooled brake apart and your ready to eat.

Enjoy
Chef Brian Klauss

 

 

 

 

 

 

 

 

 

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Gingerbread People

Its that time of the year when you start making cookies and candy in preparation for the holidays. Gingerbread cookies are fun to make and can be decorated by the entire family.

2 1/2 cups of all purpose flourIMG_5657
8 tablespoons unsalted butter (cubed and soften)
1 teaspoon baking soda
2 1/2 teaspoons gingerbread spice
1 cup brown sugar (dark)
1 egg
4 tablespoon corn syrup
1 teaspoon pie spice

Sift the flour, baking soda and spices into a medium bowl. Add the butter and rub the mixture together with your fingers until the mixture develops a bread crumb like consistency. Combine the corn syrup and egg in a separate bowl and whisk together. Add the brown sugar and egg mixture into the flour mixture, blend well to form the cookie dough. Roll out the dough on a lightly floured surface to approximately 1/8″ to 1/4″ and cut out the gingerbread forms. Place the cutouts on a lightly greased cookie sheet and bake for 8 – 10 minutes and cool on a wire rack. You can eat them as they are or mix confectioners sugar with a little water. The mixture should be a frosting like thickness. Place in a pastry bag and decorate when your cookies are completely cooled.

Enjoy
Chef  Brian Klauss

 

 

 

 

 

 

 

 

 

 

 

 

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Churros

This is a Spanish treat thats fast and easy to make.

2 tablespoons butter
1 1/2 cup all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup waterIMG_5643
1 teaspoon baking powder
1 quart Vegetable oil (oil thermometer)

Topping
1/2 cup sugar
2 teaspoons cinnamon

Dip
3 1/2 ounces chopped dark chocolate
1/2 cup heavy whipping cream

Place the 3/4 cup water and butter into a pan and bring to a boil, remove from the heat and set aside allowing the butter to melt. Combine the flour, baking powder, salt and sugar into a shifter and sift into a medium bowl. Making a hole in the middle of the dry ingredients pour in the water/butter and mix together making a dough paste. (allow to cool 5 minutes)
Pour the oil into a large pot, enough to make 4″ of liquid and bring the oil to 350 degrees. Place the churro dough into a thick pastry bag with a large star tip. Pipe the dough to 3″ lengths using a pair of scissors and drop into the hot oil. Cook on each side for 1 to 2 minutes. Remove with a slotted spoon and place onto a piece of paper towel. Mix the topping of sugar and cinnamon into a medium bowl. While the churros are still hot roll them into the sugar mixture.

To make the chocolate dipping sauce heat the heavy dipping cream in a small pot almost to a boil and pour over the chocolate. Allow the mixture to sit 4 minutes before mixing, (this will allow the chocolate to melt). then mix well. This mixture will become somewhat solid as it cools so it is best used while it is warm.

enjoy
Chef Brian Klauss

 

 

 

 

 

 

 

 

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Pumpkin Roll

Here is a easy pumpkin roll recipe with cream cheese filling, Great for Thanksgiving

3/4 cup of all purpose flourgetThumbnail.gen
3 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs (beaten)
1 cup sugar
3/4 cup can pumpkin

Filling:

1 cup powdered sugar
1 8oz package cream cheese
6 tablespoons unsalted soften butter
1 teaspoon vanilla

Preheat your oven to 375 degrees, grease a half sheet pan, line with parchment paper and grease and flour the paper. Sift the cinnamon, baking powder, pumpkin spice, nutmeg, salt and flour together in a medium bowl. Beat  the eggs and sugar until fluffy in a standing mixer. Beat in the pumpkin, then mix in the dry ingredients by hand until well incorporated . Spread the batter into the half sheet pan. and bake for 15 minutes (check for doneness by pressing in the center to ensure it bounces back) Remove from the oven, Run a knife around the edges to loosen then invert the cake onto a damp towel which has been dusted with powered sugar. Remove the parchment paper and roll the cake into the towel. Allow to cool on a cooling rack. While the cake is cooling prepare the filling. Beat together the powered sugar, cream cheese, butter and vanilla in a standing mixer until light and fluffy.
When the cake has cooled completely, carefully unroll the cake and spread with the filling then re-roll. Refrigerate at lease one hour before serving.

enjoy
Chef Brian Klauss

 

 

 

 

 

 

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Banana Bread Cookies

I love making banana bread but I thought I would change it up a bit and make banana bread cookies.

Preheat your oven to 350 degrees and line a cookie pan with parchment paper or lightly spray with vegetable spray

3 ripe bananas (Mashed)IMG_5607
2   cups flour
1/2 cup of white sugar
1/2 cup brown sugar
1/2 cup of unsalted butter (room temperature)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla extract
1 cup white chocolate chips

In a standing mixer beat together the sugars and butter until fluffy, add the eggs, vanilla extract and bananas. Mix well. Then on low speed mix in the flour, salt and baking powder until just combined. Stir in the white chocolate chips. Drop Tablespoon size dough onto the parchment paper keeping the it 1 1/2″ apart and bake for 12 minutes or until the edges turn slightly brown. Cool 10 minutes then move the cookies onto a wire cooling rack.

Brown Sugar Icing – 3 tablespoons of unsalted butter, 1/4 cup milk, 1 cup brown sugar and 1 cup confectioners sugar. Combine the butter, milk and brown sugar in a sauce pan over medium heat and allow to boil for 2 -3 minutes. Remove from the stove and whisk in the sugar. Allow to cool slightly for 5 minutes then drizzle onto cookies.

Enjoy
Chef Brian Klauss

 

 

 

 

 

 

 

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I thought I would change it up a little and make a cracker. I looked around and found a great recipe you can use with that left over baked potato. I made them this morning while I was enjoying my morning coffee and they might just go on my menu at the bakery.

2 cups of all purpose flourIMG_5586
1 cup of mashed potatoes
1/4 cup of finely chopped onion
3 tablespoons of dill weed
4 tablespoons of soft butter
3 tablespoons vegetable oil
1/2 teaspoon baking powder
1/2 teaspoon of table salt
1/4 cup of water

In a medium bowl mix together the dry ingredients (Flour, baking powder, salt and dill)
Add the butter and blend with a pastry blender until crumbly. Add the mashed potatoes, vegetable oil and onion. With a hand mixer blend in the water at a slow speed until the dough comes together and pulls away from the bowl ( you may need a little more flour or water to achieve). The dough should be just slightly sticky. On a floured surface roll the dough out to a very thin level  (1/8 thick) Dock the dough with a dough docker or fork then cut into desired shapes. Place the shapes onto a cookie sheet lined with parchment paper and bake for 18 to 20 minutes. The crackers should have slightly brown edges. Remove from the oven onto a cooling rack. They will appear somewhat soft but will become crisp upon cooling. Great for your favorite dip!

Enjoy
Chef Brian Klauss

 

 

 

 

 

 

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White Bread

Each morning at the bakery we make bread, white, wheat and rye for our customers. We start with demi doughs but from time to time we make it from scratch. There is nothing like the aroma of fresh baked breads. Here is a great fast recipe for white bread.

Pre-heat your oven to 350 degrees and spray a 8 1/2″ x 4 1/2″ loaf pan with vegetable spray

1 cup lukewarm water492_IMG_4542
1/3 cup lukewarm milk
3 tablespoons melted butter
3 3/4 cups of unbleached bread flour (I like to use King Arthur brand)
3 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 teaspoons instant yeast

Egg wash – (1/4 cup water mixed with one egg)

Add the yeast to the lukewarm water (105 degrees) and mix well (allow 10 minutes, it should foam or bubble)

Mix all ingredients into a stand mixer and mix on low for 2 minutes to incorporated all the ingredients then turn to high for ten minutes. You are looking for the window pane test (this is taking the finished dough and pulling it apart to ensure that the dough is elastic and can pull to a thin window like consistency. You can also knead the dough on a lightly floured surface until you achieve the correct level.

Once the dough is the way you like it spray the inside of a medium bowl and drop the dough in. Spray the top and move the dough to a warm location covering the bowl with a damp cloth. Allow the dough to rise approximately one hour and it should double in size.
Now punch the dough down and slightly roll it and place it into your prepared loaf pan and allow the dough to rise again in a warm area. Wen the dough crowns the pan, egg wash the top and place it into the oven. Bake for approximately 40 – 50 minutes, if the top appears to be browning to fast you can slow it down by covering it with aluminum foil. (It should look golden brown). Remove the loaf from the pan and allow it to cool on a wire rack. At the bakery we allow the bread to set for at least a few hours before slicing or the bread with have no sturdiness to support the cut.

Enjoy
Chef Brian Klauss

 

 

 

 

 

 

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