Peach Caramel Sticky Buns

Cinnamon-filled sweet bread a la Cinnabon — no one can ever resist that.  So it is not a surprise if the hundreds of copycat Cinnabon recipes enjoy worldwide views every day, every hour, every minute.   Ann, a reader of my blog (www.celebreaty4recipes.wordpress.com) commented about the Almost Cinnabon Cinnamon rolls recipe I posted months back:  “just made them and a tad disappointed. quite dry, just taste like a normal bread roll with some cinnamon flavour :( any ideas where I went wrong…..followed recipe. thanks anyway).”  I made the cinnamon bread recipe again, used the same exact measurements for the bread dough, but finally opted to make sticky buns instead with peach caramel sauce.   Bread is definitely a bit of a challenge, but always reminder that the variable ingredient is the flour, go easy and stingy or your bread will really be dry.  Adapted from Almost Cinnabon Cinnamon Rolls by Ellen Goltz (Journal Gazette).

PEACH CARAMEL STICKY BUNS
1 ( 1/4 -ounce) package yeast or 1 tablespoon
1 cup warm milk
1 teaspoon + 1/2 cup sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups flour (may add more)

Filling:
1/3 cup packed brown sugar
2 tablespoons cinnamon
1/3 cup margarine, softened

Peach Caramel Sauce:
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 tablespoons corn syrup
2 tablespoons evaporated milk or liquid coffee creamer
2 cups fresh or frozen peaches, peeled and diced

For the peach caramel sauce:  Melt butter in a large saucepan.  Add brown sugar, corn syrup and milk or cream.  Mix together and add in peaches.  Heat over medium low heat, stirring constantly for a few minutes.  Divide into two Pam-sprayed 9-inch round pans.  Set aside.

For the rolls: Dissolve the yeast and 1 teaspoon sugar in the warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour (start with 3 cups flour); mix well.  Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is 21 inches long by 16 inches wide. It should be 1/4 -inch thick.

To make filling: Combine the brown sugar and cinnamon in a bowl.  Spread the softened margarine over the surface of the dough, and then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 12 slices, and arrange 6 slices in the prepared pans.   Allow to dough to rise again for another 30 minutes.   Bake in preheated 350 F oven for about 25 minutes or until light golden brown.  Remove from the oven and let cool for about 15 minutes.  Then invert onto serving trays.

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Double Chocolate Chip Banana Bread

 

We just love banana breads…I have a “go to” moist banana bread recipe, but this King Arthur Flour’s double chocolate chip banana bread recipe includes sour cream in the list of ingredients…mmm, spells “moist” to me…gotta try this, so I did today.   Made some substitutions (hehe, I can’t help it, I’ve been baking a whole lot, I know what works!):  margarine for butter, white chocolate chips (all I could find) instead of semi-sweet chocolate chips.  Also added 1/4 cup light brown sugar to sweeten bananas more.  And I doubled the recipe…because we just love banana breads!

Double Chocolate Chip Banana Bread
(Adapted from King Arthur Flour)

1 cup (2 sticks) margarine, softened
1 cup sugar
1/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon banana extract (optional)
2 cups mashed ripe bananas
1 cup regular sour cream
2 cups all-purposed flour
2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup white chocolate chips

Preheat the oven to 350 F.  Pam-spray and line with wax paper two 9 x 5 loaf pans; set aside.

In a large mixing bowl, beat the margarine and sugars, using electric mixer, until light and creamy.  Beat in the eggs, one at a time, then stir in the extracts, bananas and sour cream.  Add flour, baking soda, salt, and cocoa powder; stir until well-combined.   Fold in the chocolate chips.

Pour the batter into the pans and bake for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.

Remove the breads from the oven, and allow to rest in the pans for 10 minutes.  Turn the breads out onto a rack to cool completely.

Rating:  Super moist and chocolatey-good!

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“Saving My Bananas” Banana Bread Loaf

Bananas ripen fast during summer…and when they really turn brown and unappealing…then mashing these very ripe bananas just would be the next best thing to do, throw in some few more ingredients and voila…Banana Bread.

 

 

“SAVING MY BANANAS” BANANA BREAD LOAF

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar
2 large eggs
2/3 cup vegetable oil
3 tablespoons sweetened condensed milk
3 very, very ripe bananas, peeled and mashed

In a large mixing bowl, aerate together flour, baking soda, salt, sugar with a wire whisk (you may need to sift to make sure no large mass of brown sugar in the mix) .  In a medium bowl, beat together to blend well the eggs, oil, mashed bananas and condensed milk.   Blend dry and liquid ingredients until just mixed.   Pour batter into greased and lined with parchment paper 9 x 5 loaf pan.  Bake at 350 F for 60 to 70 minutes or until toothpick inserted in center of loaf comes out clean.

BOB RECIPE: French Herb Bread

from:  Bakers & Chefs (available at Sam’s Club)
Product:  Bread Flour

BOB RECIPE: French Herb Bread

3 teaspoons instant Active Dried Yeast
2 tablespoons sugar
1 teaspoon salt
4 cups bread flour
1 cup milk
1 tablespoon vinegar
1/4 cup water
1/4 cup butter or margarine
1/2 cup minced onion
1 clove minced garlic
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons butter or margarine

Combine yeast, sugar, 1 teaspoon of salt and 1 1/2 cups of flour.

In pan, melt 1/4 cup of butter or margarine in milk and water and let cool.  Add milk mixture and vinegar to the flour mixture and blend until moistened.  Stir in 1 1/2 cups additional flour to form sticky dough.  Add the rest of the flour and knead dough on floured surface until smooth.  Place dough in greased bowl, cover and let rise until doubled, 45 minutes.

Roll dough into 16 x 8 inches rectangle shape.

In pan, heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter.  Spread herb mixture over dough, starting from the 16 inch side, roll the dough up tightly like a jelly roll.  Place the bread seam side down onto greased pan, cover, let rise until doubled in size.

Bake for 30 minutes at 400 F.  Brush hot bread with melted butter and sprinkle with chopped parsley.

BOB RECIPE: Rosemary Focaccia

A very easy focaccia recipe, a keeper.

from:  Bakers & Chefs (available at Sam’s Club)
Product:  Bread Flour

BOB RECIPE: Rosemary Focaccia

3 cups bread flour
2 teaspoons salt
1 tablespoon sugar
1 (.25 oz) package Instant Active Dry Yeast
1 1/3 cups warm water
3 tablespoons vegetable oil
2 tablespoon parmesan cheese
2 tablespoons dried rosemary leaves

Mix flour, salt, sugar, yeast, water, and 2 tablespoon of oil.  Mix dough until pliable.  Knead dough on floured surface until smooth.  Place dough in oiled bowl, cover, let rise until doubled, 45 minutes.

Coat baking sheet with oil and gently press the dough out to about 1/2 inch thickness.  Brush remaining oil over the top of the dough.  Make dimples on the dough.  Sprinkle rosemary and cheese.  Let rise until doubled, 20 minutes.

Bake for 25 minutes at 375 F.

Breadwinners and Bread Makers

When certified breadwinners start “making dough”, to me that is “winning”.    Life (work, daily chores, TV, web-browsing,etc) has become mundane for most of us and after a while, even the whole experience of  simply picking out and buying “so-so, poor quality” store-bought baked goods can become so routine that instant food enjoyment and satisfaction disappears fast.  We beg for some changes, we no longer enjoy just taking the modern conveniences of life for granted, we now like to try new things.  So when three ladies arranged for a 7AM baking workshop (a first for me to be so up early giving baking demos instead of enjoying my cup of freshly-brewed coffee and freshly-baked cinnamon rolls), I didn’t even have to think twice before agreeing.   The inspiration of making breads from scratch was enough to get them through a full 8- hours night duty before proceeding to my place.   Estrelle San Gabriel, Lily Tigas and Rosalina Villarama appeared all excited to “roll up sleeves” for a Full Participation/Hands-on Course on Making Ensaimadas (Cheese-topped Sweet Brioche), Sapin-sapin (Steamed Rice Cake), Ube (Purple) Chiffon Cake and Hopia.  Except for Lily who already bakes special pandesal for her family regularly, Lina and Lily were bread baking newbies.

So what makes a good ensaimada?  Light, moist, buttery-rich, cheesy soft pillows of “cloud 9” lusciousness.   Hizon, Mary Grace, Malolos, Muhlach and Mrs. Cunanan are among the more successful ensaimada makers in the Philippines and have one common denominator: fluffy-soft.  It is important then that ensaimada dough remains a sticky-wet dough.  Estrelle, Lily and Lina soon realized making ensaimadas was very much labor intensive, but there was no stopping them from slapping, picking up and handling the dough because the end result was well worth the effort.   In Ensaimada course, students also learn proofing the dough, shaping into coils, and application of simple ensaimada icing.

Sapin-sapin or purple, yellow and white layers and flavors of steamed rice cakes if not done right would be: bland, too soft and sticky making it difficult to slice and worst of all, too hard to swallow.   Real cooked ube is stirred into the purple/violet layer.  In Sapin-sapin course, students also learn to reduce the usual 1 ½ hours usual steaming time to less than 30 minutes.

We never say no to a serving of moist, airy and delightful filled and iced Ube Chiffon Cake at weddings or birthday parties.  But baking newbies always find baking a chiffon cake too challenging and would rather stick to “cream-it, pour-it, bake-it” buttercakes instead.  So Estrelle, Lily and Lina paid close attention to reminders of not underbeating egg whites , proper folding of all ingredients and not greasing the baking pans, among other things, to ensure baking a successful chiffon cake.   In Chiffon Cakes course, a “not-too-sweet”  and the only buttercream frosting recipe you’ll ever need is also demonstrated.

Bean-filled pastry or hopia involves 2 types of dough: water and oil dough to achieve that flaky texture.  Lina enjoyed the easy way of enveloping the sweet tender mung-bean filling with the hopia crusts that she could see herself busy making hopia for next holiday’s gift-giving.  In hopia course, a more flavorful mung-bean filling recipe is provided.

“Almost Cinnabon” Cinnamon Rolls

It’s that craving again for Cinnabon but no scheduled mall trip today.  Love, love Cinnabon’s cinnamon rolls.  I make an OK cinnamon rolls (I’m not one to shout to the whole culinary world I make the best cinnamon rolls, no way!) but the wicked gooey cream cheese topping drizzling down the tender “cinnamon-filled” sweet bread of Cinnabon are a perfect match.  But my mind just couldn’t veer from enjoying bites of a $3 bucks Cinnabon cinnamon roll.  So I started searching for a clone recipe and chanced upon this recipe of Almost Cinnabon Cinnamon Rolls.

My notes:

1)  Use Imperial brand margarine as the stick wrapper shows where to mark for a 1/3 cup margarine, so measuring softened margarine to a 1/3 dry measuring cup is skipped.

2)  I suspend yeast in 1/2 cup water with 1 teaspoon additional sugar to activate.  And use 1/2 cup evaporated milk for the warm milk or a total of 1 cup warm milk.

3)  Mix salt and sugar with flour before adding yeast, margarine and milk.

4)  About 30 minutes before rolling the dough to fill and shape, I would chill the dough first for easy handling.

5)  The 1 cup packed brown sugar in the filling ingredients is just too much.  I would cut it down to 3/4 cup next time I use this recipe.

6)  I increased the 1/4 cup cream cheese to 1/2 cup in the icing.

Almost Cinnabon Cinnamon Rolls
Source: Ellen Goltz for the Journal Gazette

1 ( 1/4 -ounce) package yeast or 1 tablespoon
1 cup warm milk
1/2 cup sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

Icing:
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls: Dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs and flour; mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is 21 inches long by 16 inches wide. It should be 1/4 -inch thick.  Preheat oven to 400 degrees.

To make filling: Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, and then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown.

To make the icing: While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread with icing.

Am in cinnabon-heaven once more!