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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Bob Recipe: Light and Fluffy Pancake Mix


from:  Perfect Pancake
Product:  Pancake Pan

Bob Recipe:  Light and Fluffy Pancake Mix

10 cups all purpose flour
2 2/3 cups instant dry milk
3/4 cup sugar
1/4 cup baking powder
2 tablespoons salt (optional: 1 vanilla bean)

Combine and mix thoroughly all ingredients in a large bowl; place in a large air tight container.  Use within 6 months.  Store in a cool dry place.

Light and Fluffy Pancakes

1 1/2 cups Light and Fluffy Pancake Mix
1 large egg
1 cup water or milk
3 tablespoons vegetable oil

Blend all ingredients well.  Let stand 5 to 10 minutes.  Add more water for thinner pancakes or less water for thicker pancakes.

Variations:
Apple Pancakes – use apple juice instead of water; add  1 teaspoon cinnamon and 1 peeled, cored and chopped apple to batter.

Berry Pancakes – to the batter; add one cup of rinsed, drained well, frozen berries or 1 cup fresh berries

Banana Pancakes – add slices of bananas to top of pancakes immediately after you pour the batter into the pan

 

“LIGHT AND CRISP ON THE EDGES” Buttermilk Waffles and Strawberry Maple Syrup

So we start with lazy summer mornings.  I love breakfast, I want my breakfast.  Specially summer,  I love me some home cooked breakfasts.   Bacon, sausage and eggs — I’ve got to have them.   And they’re simply out from the fridge and into the frying pan, so easy, so simple as 1-2-3.   My guilty craving though — wonderful “light and crispy on the edges yet soft and not heavy on the inside” waffles.  Sorry not frozen “eggos”, but only homemade waffles.   From basic buttermilk waffles to the wicked double chocolate and brownie waffles…paired with whipped cream, berry or maple syrup, nutella, butter…that simply adds a special touch to the start of my day.   With a very efficient waffle iron (I can only think of one at this time, World’s best Chef’s Choice Classic Waffle Pro, from Edgecraft Corporation, please read my full review below), the possibilities are endless.   The waffle ingredients are similar to pancake ingredients, with just few minor changes to ensure waffles have that light and crisps texture on the waffle edges.  Oil instead of butter is preferred, as butter has water particles on it and results to more moisture in the waffle batter and makes waffles limp more.   Substitute cornstarch to some of the flour for lighter and less heavy batter.  Baking soda is the preferred leavener as it aids in giving that nice browning to cooked waffles.   Recipe for my winning combo of Buttermilk Waffles and Fresh Strawberry/Maple Syrup follows, but start by making the strawberry syrup first since it can sit while you make the waffle batter.

“LIGHT AND CRISP ON THE EDGES” BUTTERMILK WAFFLES

1 3/4 cups all-purpose flour    1/4 cup cornstarchStra
4 tablespoon dried buttermilk powder (I’m not a big fan of buttermilk in the jug)
3 tablespoons sugar   1 1/2 teaspoon baking soda    1 teaspoon salt   2 large eggs
1/2 cup sour cream   1/4 cup vegetable oil   1/2 teaspoon vanilla extract    1 1/4 cups water
Combine the first 6 dry ingredients in a large bowl, and use a wire whisk to aerate or combine.  Whisk eggs, sour cream, oil and vanilla in a medium bowl, mixing well.   Whisk in water gently into the egg mixture.  Pour wet ingredients to dry ingredient and combine using wire whisk and spatula, stirring until just combined and there are no large visible lumps of flour mixture in the waffle batter.   Pour the waffle batter onto “lightly Pam-sprayed” hot waffle iron according to manufacturer’s manual or guide (using Chef’s Choice Classic Waffle Pro, setting on # 6 or highest temperature, and use 1/3 cup measures for each preheated waffle form square).  Bake for 3 minutes or until waffle is crips and nutty brown.  Makes 10 waffles.   Drizzle with strawberry maple syrup and top with whipped cream…oh it’s summer relief goodness.

FABULOUS STRAWBERRY MAPLE SYRUP
Maple Syrup and almond extract added just elevates this syrup to another level, “to-die for”.

1 lb ripe fresh strawberries, hulled and sliced   1 cup sugar    1/4 cup maple syrup
1 1/2 teaspoons almond extract
In a small saucepan over medium heat, cook strawberries and sugar until they become mushy and syrupy.   Remove from heat and use an immersion or stick blender to make a smooth syrup.   Stir in maple syrup and almond extract.  Return to heat to boil 1 more minute.   Store refrigerated. Serve over pancakes, waffles, ice cream or angel food and pound cakes.

Have you made a Cheese Rabbit yet?

It’s the Year of the Rabbit!  And when I found this recipe in an old Kraft’s Main Dish Cookbook, I bookmarked this right away for a future blog post.  When it was time to type the recipe in my Jarte word processing program, I got sidetracked.  Three days later, I had time but then I couldn’t find that book; I got very upset after a whole day of searching over my “junk” files.  I finally gave up and just quit trying, I had enough.  And as always, when items  disappear for awhile and you quit looking for them, somehow these missing things would just reappear.  And yes the book reappeared, and with a grin, I just told myself “The spirits of the rabbits move things to mess with me and annoy me”.   Okay, rabbits you had your fun, now on to the recipe.

CLASSIC CHEESE RABBIT
Obviously, when you heat hearty Cheddar cheese with bubbling beer, then add egg and serve it over crisp toast triangles, you call it “rabbit”! Duh! (I just added this last word).

2 cups (8 oz) shredded sharp cheddar cheese
1/2 cup beer or ale
2 tablespoons margarine
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 egg, slightly beaten
Toast triangles

Heat cheese, beer, margarine and seasonings in double boiler; stir until sauce is smooth.  Blend in egg; stir until thickened.  Serve over toast triangles.

I know I’m not eating any dish cooked with real rabbit meats , but this dish I can.