Mom's Overnight Buns

This is one of the best no fail recipes you can ever find for dinner buns. The best part is you make them either the night before or 2 nights before you are planning to serve them! I made this the night of the 23rd, baked them Christmas Eve morning and wrapped them up for dinner. They still tasted soft and fresh! Nothing like homemade bread! Your guests will be in awe of you!

My mom takes complete credit for this recipe. She has been making it for years! One recipe made 29 buns or 3 round pans like you see above.

1 pkg or 2 1/4 tsp of yeast
1 tsp of sugar
1/4 cup lukewarm water
2 eggs
1 1/2 cups lukewarm water
1 cup of sugar (a little under)
2 tbsp shortening
5 - 6 cups flour
1 tsp salt

In large bowl soak the yeast, 1 tsp sugar and 1/2 cup water for 10 minutes. Add remaining ingredients using 5 cups of flour. Begin kneading the dough, adding additional flour as required. Dough should be firm. Knead for 10 - 15 minutes.

Mix at 5 pm. Let rise in warm place covered with tea towel. Punch down at 8 pm and let rise again. Put in pans at 10 or 11 pm. Leave in cool place overnight (either the counter or in your fridge. If in the fridge pull out and let come to room temperature prior to baking). Bake at 350 degrees for 20 - 25 minutes. Brush tops with butter when out of the oven. Remove from pans and pull apart.

Enjoy

CC

Versatile Bread Dough

Here is my new/old favorite recipe. I can't stop making this!! Maybe for dinner as foccaccia bread, breakfast as cinnamon buns, pizza... it is endless. This is one of my oldest recipes... from my Foods Class in Grade 11. You can twist it into pretzels or bread sticks and sprinkle with cheese or cinnamon sugar, make pizza or foccaccia bread. It only takes 45 min from the start to the finish (including baking time)!!



You only have to knead this bread for 15 min!! And it is even easier if you have a machine that will do it for you!!

This particular night I made pizza, and of course forgot to take a picture of the finished product :/ Well, at least you can see how big one batch will make. I split this into 2 smaller rounds for foccaccia bread! Delicious.

Versatile Bread Dough

2 3/4 cup Flour

2 1/4 tsp Fermipan Yeast

3/4 tsp sugar

3/4 tsp salt

1 cup hot tap water

The measurements seem odd because I scaled this down from a huge batch that made 24 servings....

1. Mix together the 1st 4 Ingredients in food mixer.

2. Add hot tap water and mix well for 1 min.

3. Add more flour or water as needed to make a stiff dough. Knead for 15 minutes at level 1.

4. Let dough rest 10 min in a greased bowl. Dough may be allowed to rise for up to 1 hour after shaping as desired.

5. Bake in 400 degree oven for 10 - 15 min.

Enjoy

CC

Banana Bread Pudding with Bourbon Hard Sauce

Here he is..... My husband. This is the second time I have ever seen him in my kitchen cooking! And I am being serious! Anyway, he loves bananas and loves showing off - so here he is, making Banana Bread Pudding.

Doesn't look too hard right?

It was actually quite tasty.

I must say though the Bourbon Hard Sauce was delicious!!!

All in all a successful dessert I didn't have to cook! YAY!!!

You can get the recipe here.

Enjoy

CC.

Hello Muffin... Where have you been all this time??

I have been searching for a good muffin base for a very long time. My Mom has an excellent one. You can put anything you like in the base and it tastes fantastic. So I have been searching for my own. Finally, I think I may have found it...

My son has been sick for a couple days with a cold. Poor little man, just feeling crummy all day is no fun. So tonight, when we were trying to convince him to eat some supper I decided maybe I could try out this new recipe and get him to have a muffin before bed.

I had a block of cream cheese in the fridge I wanted to use up so this was a perfect choice. The only variation I did was use 2% milk instead of cream - I just didn't have any.

These were FANTASTIC!!! I think we may have a winner here. I look forward to trying them with blueberries very soon!

Don't be alarmed, the batter is quite thick. I had to take a picture because I was sure they were not going to be any good. Thankfully, I was wrong.




Chocolate Chip Cream Cheese Muffins AKA Heaven

1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream (I used 2% milk)
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
3 tsp baking powder
1/2 tsp salt
1/3 cup semi-sweet chocolate chips

1. Preheat oven to 400 F, lightly grease 12 muffin cups or use paper liners.
2. Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder, salt and chocolate chips. Stir flour mixture into cream cheese mixture until flour is moistened. Spoon batter into prepared muffin cups filling them 3/4 full.
3. Bake in preheated oven until tops are golden, about 20 mins.



CC.

I'm on a ROLL.....

My Mom always makes home made buns or dinner rolls on special occasions. She has a great tried and true recipe which you let rise overnight in the fridge. The down fall is that she always has to cook them earlier in the day or the day before the big feast and I think there is NOTHING like having a home made bun fresh from the oven at the table!

So when I saw this recipe on my Cousin's blog, Accountants can cook? I was given renewed hope for fresh bread at the table.

The best part about this recipe is that it takes as much time to make (or sit on my counter) as the chicken did to cook. Once I pulled the chicken out to rest, the buns went in. Everything was done at the same time and was Oh - So - Good!!

You will need a bowl with a lid:
Put 5 cups of flour into the bowl and make a well
On the stove over medium heat warm:
3/4 cup milk
3/4 cup water
1/2 cup sugar
1 tsp salt

Once warmed, mix in:
5 tsp yeast
2 eggs

Pour the milk mixture into the flour well and put the lid on. Do NOT stir. Just walk away. In 30 minutes come back and you should have:

Melt 1/2 cup of butter and pour into the above mixture. Mix well with a wooden spoon, knead lightly until it is combined and put the lid back on. Walk away for another 30 minutes.

When you come back, the dough should have doubled in size.

Shape into 16 rolls and let sit on the counter for 30 minutes. Put into a 400 F oven for approximately 10 - 15 minutes. Perfect if you have meat resting!

I really enjoyed these buns. The folks at my table said they had a strong yeast flavor - but I reminded them that that was what bread is, and since they didn't cook they really didn't have a say!! But even with the complaining they were eaten up. I actually halved this recipe as I was only feeding 4 people - and I found they were quite large. Next time I will half the recipe but still pull out 16 buns.

Enjoy

CC.

Scottish Oat Scones

These were really easy to make. They whipped up in no time and came out of the oven perfectly. They have a lot of oats in them so be sure you are not looking for a traditional scone. The recipe calls for currants, but I had a bag of frozen blueberries in the freezer which ALWAYS taste better than dried up currants!

Would I make these again - perhaps, if I wanted to use up some oats or didn't have enough flour on hand. I think I am still on the hunt for a better scone recipe!

Scottish Oat Scones

1 1/2 cups all purpose flour

2 cups rolled oats

1/4 white sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup dried currants (I used blueberries)

1 egg, beaten

1/2 cup butter, melted

1/3 cup of milk

1. Preheat the oven to 425 F. Lightly grease a baking sheet or line with parchment paper.

2. In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.

3. Bake 15 minutes in the prepared oven, until risen and browned. Split into wedges, and serve warm. With butter of course!

CC.

Zu... Zu... Zucchini Bread!!

I have never made Zucchini Bread before. I remember my Mom making it as a child and LOVING it, so when I recently saw it in an application on my iPhone, I thought - why not??

Now never having made it before, I had no idea how many zucchinis I would need to get 2 cups of shredded veggie. I had planned on doubling the recipe which already made 2 loaves, and because these organic zucchinis were quite small I estimated a cup each. Plus I thought whatever I had left over I would just add into the loaf or let my compost thank me later for the deposit!

As it turns out, I was right! Each zucchini gave me one very firmly packed overflowing cup! Perfect for a double batch!

I had planned on adding chocolate chips to the loaves to begin with but when I started baking them I got very ambitious and thought I would try a double chocolate loaf! I must say my couple variations of this recipe actually turned out okay! I didn't have enough white sugar either so decided to use a combination of white and brown!

There were several reviews written for a more healthier version: less sugar, less oil, add apple sauce, whole wheat flour etc. I think perhaps the next time I make these I may try to add some of these ideas in. You are already starting with a vegetable, may as well try and keep it some what good for you. I also forgot to throw in a couple handfuls of millet (favorite ancient grain). They will be a must for next time!!!

Zucchini Bread

3 cups All-purpose flour

1 tsp Salt

1 tsp Baking soda

1 tsp Baking powder

1 tbsp Cinnamon

3 Eggs

1 cup Vegetable oil

1 cup White sugar

1 cup Brown sugar

1 tbsp Vanilla

2 cups Grated zucchini

1 cup Milk Chocolate Chips

Crumb Topping

1/2 cup Oats

1/2 cup Brown sugar

1/4 cup Flour

1/4 tsp Cinnamon

1/4 cup Butter

Note: To make a Double Chocolate loaf, add 1/4 cup Cocoa and only use 1/2 cup Chocolate chips)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 F.

2. Sift flour, salt, baking powder, soda and cinnamon together in a bowl. Add chocolate chips and stir to coat.

3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4. Mix ingredients for Crumb Topping together and sprinkle over unbaked loaves.

5. Bake for 40 - 60 min or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

Enjoy!

CC.

Cream Cheese Layered Pumpkin Loaf

A small introduction - I am a CopyCat cook. I prefer reading and trying new recipes rather than experimenting on my own in the kitchen. That isn't to say that I can't roast a chicken or make a killer pasta dish without a list of ingredients - I just don't particularly run from my comfort zone without somebody's tried and true. Also, I have to give credit to my cousin for inspiring me to start this blog. She is very dedicated to her readers and updates her blog with amazing food and treats regularly. I hope she is flattered by me "stealing" her great idea - but I already told you, I am a CopyCat.

I am not a fan of pumpkin pie. *Gasp* I know, I know. The whole thing just looks wrong, feels wrong when you're eating it, and people usually botch up the spices by either too little or too much. However, you mix pumpkin into a bread, scone, muffin or loaf and I am your gal. When I saw the October Calendar sporting this recipe on the wall at my office, I took a photocopy and couldn't wait to get home and try it out! Two of my favorite things baked together in a layer of yummy. You really can't go wrong with a cream cheese surprise center... or can you???

Let's just say, I have tried twice, been through 16 oz cream cheese, 8 eggs, numerous cups of sugar and flour and still have not really enjoyed a piece of this most challenging loaf. Here is my story...

It started out like any other loaf - a rainy morning, great ingredients, good recipe and me. The batter looked great but I had to add my own special ingredient. I am in love with these teeny tiny perfectly round grains that go absolutely perfect in any loaf or muffin. The ancient grain, Millet, is a must have for your favorite breads. I have not yet tried them in any cookies but am fairly sure they would be a welcomed addition. The first time I used them I thought my son and nephew would be a little skeptical - but to my surprise the Millet is their favorite part. The grain needs no preparation, just throw a couple handfuls straight from your freezer into your batter. It stays nice and crunchy once baked adding a great texture to the food but be sure not to add too much - you may be chewing for quite awhile.

Once my batter was prepared I moved on to the best part of the recipe! The cream cheese center. Just an egg white and a couple tablespoons of sugar added to the cream cheese and you have the best center any bread could ask for. It was a bit tricky to layer this in the center. I would suggest leaving the cream cheese out for awhile to become room temperature before blending. Also, when you start to layer it on the batter I found it easiest to spoon it in small helpings over top of the batter and then gently smooth it out.

After you have the inside all figured out just pour the rest of the batter on. I like to sprinkle some Millet on top as a finishing touch and then bake for one hour. Or so they say.....

I did bake for the suggested 60 min and although when it came out of the oven I had a small voice in my head say "cook longer" - it did pass the fork test, and I was much too distracted by the comings and goings of a certain 2 year old that I put trust into the recipe and let it cool on the stove. Then, I cut it open.... What a disaster!!

One thing about cooking you must realize is that that little voice in your head saying "keep stirring", "it's burning", "more salt" or in this case "cook longer" is usually right. This is the first time I didn't listen to it. At first, I thought maybe it was the extra bit of pumpkin I added from the tin - I hate to see anything go to waste, even though it could have been composted. Then after consultation with my husband, sister and mom we decided it just wasn't in the oven long enough. The worst part was as soon as I realized it didn't turn out - I couldn't wait to try again. I was determined to conquer this loaf and all its trickiness. I went straight to the store and bought enough ingredients to have another 2 goes at it.

After another grey morning, great ingredients, me and an hour and a half in the oven this is what I pulled out.

A perfect looking Cream Cheese Layered Pumpkin Loaf.

Although this batch was edible, it really was not very good. The bread has to be cut quite thick because of the cream cheese layer. It is quite heavy and dense, not to mention overly sweet. This recipe can definitely use some tweaking. I have decided not to attempt this again. Ever again.

However, the cream cheese center was baked quite nice. I have an extra pack in the fridge and I do see it's future inside the middle of my old standby pumpkin muffin recipe. With Millet on top!


Layered Pumpkin Loaf

1 cup canned pumpkin
1 cup granulated sugar
2 tbs granulated sugar
1/2 cup firmly packed brown sugar
4 egg whites (separated)
1/2 cup skim milk (I used 2%)
1/4 cup canola oil
2 cups flour
1 tsp baking powder
1 tsp nutmeg
1/4 tsp salt
1 pkg 8 oz Cream Cheese


Preheat oven to 350 degrees F. Grease a nonstick 9" x 5" pan and set aside. In a large bowl, mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil. Add flour, baking powder, nutmeg and salt; stir until just moistened. Set aside. In a separate bowl, beat cream cheese spread, remaining 2 tbsp granulated sugar and remaining egg white with wire whisk until well blended. Spoon half of the pumpkin batter into prepared pan and spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter. Bake 1 hour or until wooden toothpick inserted in centre comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack for 10 minutes. Remove bread from pan to wire rack; cool completely. Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.


Good luck with that - let me know if any of you figure it out!


CC