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Im always looking to add flavor to my breads. This recipe was a great one, it added a little heat and cheese along with the great texture from the bread. This is great for a BBQ, a side to your favorite Chili or even as a grilled cheese sandwich.

1 1/2 tablespoons dry yeastIMG_5911
1 1/2 teaspoons honey
1 cup warm water (100 degrees)
4 1/2 cups of flour
4 jalapeños, seeded and sliced thin
1 1/2 teaspoons salt
1 tablespoon sugar
1 egg (room temp)
1 1/2 tablespoons Hot Sauce
1 cup warm milk
2 1/2 cups shredded cheddar cheese (plus 1/2 for topping)

Add the water yeast and honey to a small bowl and mix well. Allow to sit 10 minutes and become foamy (if it fails to do so the yeast may be bad)
Heat the milk to approximately 100 degrees in the microwave (approx. 50 seconds)
In a standing mixer add the 4 1/2 cups of flour, jalapeños, salt, sugar, egg, hot sauce, warm milk and the yeast mixture. Mix at medium speed until the dough pulls away from the bowl (add more flour if needed). Pull the dough from the bowl and knead on a lightly floured surface for 8 minutes. Add the cheese and knead in until it is well mixed.
Lightly spray a medium bowl with vegetable spray and place in your dough, cover with a towel and allow to double in size. Punch down the dough and roll out to fit a 1/2 sheet pan lightly greased (or 2 bread pans) and cover allowing the dough to double in size. Brush with egg wash and bake at 375 degrees for 25 – 30 minutes. Sprinkle on the 1/2 cup of cheese during the last 5 minutes of baking. Allow to cool before slicing.

Chef Brian Klauss

















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I just love cheesecake and if you love nuts heres a great recipe for you

1 cup gram cracker crumbs
1/4 cup chopped pecans
2 tablespoons brown sugar
5 tablespoons melted unsalted butter

3 packages of cream cheese ( 8oz. pk)
3/4 cup brown sugar
3 eggs
1 tablespoon maple flavoring
1 teaspoon vanilla extract
1/2 cup chopped pecans

1/4 cup Sanders Carmel Topping
1 tablespoon melted unsalted butter
1/2 cup chopped pecans

Crust, In a small bowl (mix the topping) the gram cracker, sugar, butter, pecans and mix well. Press into the bottom of a greased 9″ cake pan or individual cheese cake containers. Refrigerate while mixing the filling.
Filling, In a standing mixer, add the cream cheese and sugar and mix until smooth. Add the eggs one at a time at low speed until combined. Now add the flavoring, extract and pecans and mix well. Pour the filling into the crust. Place the 9″ cake pan into a larger pan and fill with approximately 1″ water and bake in the center rack at 350 degrees for 40 – 45 minutes (until the center is set) Remove from the oven and allow to cool on a cooling rack.
Topping, Mix the caramel topping, butter and nuts together and microwave for 1 minute. Spread onto the top of the cooled cheesecake.

Chef Brian Klauss





















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Peach Coffee Cake

Coffee Cake has alway been a morning favorite but when you add a little peach pie to the mix it gets a little better. This coffee cake is made with cream cheese which adds a great flavor to the cake element. As for the crunch I made a pecan streusel topping.

1 cup white sugarIMG_5786
1/2 cup unsalted butter
1 – 8oz. package of cream cheese
1/2 cup whole milk
2 eggs
2 cups all purpose flour
1 1/2 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling: 21 oz. can peach pie filling
1/4 cup of all purpose flour
1/4 cup sugar
1/2 cup chopped pecan
3 tablespoons cold unsalted butter
2 teaspoons cinnamon

Preheat your oven to 325 degrees and grease and flour a 9″ x 13″ cake pan.
In a stand mixer add the butter and sugar, then mix until creamed. Add the cream cheese, eggs, milk, vanilla and mix well to incorporate. Add the flour, baking soda, baking powder and salt to form the batter. Pour 1/2 the batter into the prepared cake pan and spread evenly across the bottom. Then add the peach pie filling evenly over the top. Now add the remaining batter and spread evenly. Set aside and prepare the topping.
In a medium bowl add the flour, sugar, pecans, cinnamon and butter.  Press all the ingredients together by rubbing you fingers together in the mixture forming a crumble like consistency. Sprinkle the topping over the prepared batter and bake for 45 minutes.

Chef Brian Klauss












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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.

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.

Chef  Brian Klauss













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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)

1/2 cup sugar
2 teaspoons cinnamon

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.

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


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.

Chef Brian Klauss







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