Hungarian Coffee Cake, pieces of buttery dough dipped into butter, rolled in cinnamon/sugar, piled into an Angel food cake pan, baked and topped with frosting. That’s Hungarian Coffee Cake . . . it became known as monkey bread, a beloved breakfast treat!
Hungarian coffee cake became known as monkey bread. It is a beloved dessert and breakfast treat!
2pkg.active dry yeast1/2
1cup2% or whole milk, scalded and cooled
4 1/2 - 5cupsall-purpose flour
Dip: 1 cup sugar, 1/2 cup pecans, and 1 tablespoon cinnamon
Frosting: 3 cups powdered sugar, 3 tablespoons whole milk, 2 tablespoons melted butter, and 1 teaspoon vanilla; add more milk to desired consistency.
Proof the yeast: in a 1 cup Pyrex measuring cup, add the water, yeast, and sugar; set aside to proof for 5 - 10 minutes.
In the bowl of an electric mixer fitted with a paddle attachment, add the proofed yeast, cooled milk, shortening, sugar, salt, eggs and flour; blend together. Switch the paddle attachment to the dough-hook attachment, knead the dough until smooth, possibly adding a bit of flour. At this point, do not leave the Kitchen Aid mixer. It can rock off the table!
Add a couple of teaspoons of corn oil to a bowl. Put the dough in the bowl, turning to coat with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 1 1/2 - 2 hours. Punch down dough. Set aside for a second rise; 1 1/2 - 2 hours.
On a lightly floured silicone baking mat, pour out the dough. Using a pastry scraper, cut the dough into walnut-size pieces, brush with butter, dip each piece in the sugar/cinnamon mixture, and drop into an Angle Food cake pan. Cover with a clean dish towel, set aside in a warm, draft-free place for 30 - 45 minutes to rise.
During the rising, preheat oven to 375ºF.
Bake for 30 - 40 minutes, watching carefully towards the end. If it begins to brown too much, cover lightly with a piece of aluminum foil.
When the coffee cake is fully baked, the internal temperature should be between 195ºF. - 205ºF.
Cool on a rack.
Remove from pan, smooth the frosting over the top and just over the top's edges.
“The sweetest, juiciest part of an asparagus is in its stalk; the thicker the stalk the more of that sweet, pale green flesh there is.” says Marcella Hazan in her book, Ingredients.
How to buy asparagus:
Purchase thin asparagus for pasta sauces, such as an asparagus, cream and prosciutto sauce, frittatas or risotto. For this use, discard half of the stalk.
Purchase thick asparagus for use on its own, such as roasted asparagus or steamed asparagus. Be sure to peel the stalks!
How to store asparagus:
In a jar large enough to hold the bunch of asparagus, place a crumbled piece of paper towel in it, pour in enough water to cover it by 1″, place the asparagus in it and store in the refrigerator until ready to use.
It will keep for up to a week this way.
How to prepare asparagus:
Before peeling, slice off the bottom of the thick stalk.
If the bottom of the stalk is dry, cut off 1″ more from the bottom of the stalk.
Using a swivel blade vegetable peeler, carefully hold the top of a piece of asparagus, remove the top layer of the dark skin, rotating the stalk of asparagus until the entire stalk’s pale core is exposed.
Repeat with the remaining stalks of asparagus.
As Ludwig van Beethoven said, “Only the pure of heart can make good soup.” . . . make some Cream of Asparagus Soup and show your pure heart!
Feed the soul . . . bake some bread. Since it’s National Sourdough Bread Day, let’s bake some Sourdough French Bread! We’ll start with a Preferment, poolish. It is a bit of a short cut to sourdough french bread. It’s perfect for a home baker! Every bit as delicious without the challenges of developing and maintaining a true sourdough starter.
“Pre-ferments are the secret to great tasting bread!” – Thomas Keller of The French Laundry
The night before, make the poolish.Just before baking, brush the loaf with water.Make diagonal slashes across the top with a sharp knife.Bake in preheated 400ºF. oven for 35 – 45 minutes.
Slice and serve!
So here’s the scoop on pre-ferments are simply a yeast preparation that has been actively growing for a few hours or more before blending into a dough. Simple!!
Two preferment types:
A poolish is mixture of flour, water, and yeast.
A levain is made by combining equal parts of flour and water; set aside for 24 hours. Next, it must be fed because the natural yeast and bacteria in the mixture are living organisms that need food to multiply. If the levain isn’t fed it will die.
As much as I love baking and the thought of producing Sourdough French Bread that rivals San Francisco bakeries, I am happy to take a simple, short cut and achieve a beautiful loaf of bread!
This type of pre-ferment is known as a poolish because it contains flour, water, and instant yeast. It is easy to make. Simply mix the yeast, warm water and flour together; cover; let stand in a warm place overnight. The following day, it's ready to mix into the dough.
1pkg. active dry yeast
2cupswarm water(approximately 110ºF.)
3 1/2 cupsall-purpose flour
In the bowl of an electric mixer fitted with a whisk attachment, mix together and beat the ingredients until smooth. Cover with a clean dishtowel; let stand in a warm, draft-free place overnight.
Measure out the amount needed for the recipe and use as directed.
When added to the dough, the poolish's complex fermented flavors enrich the french bread's flavor.
1pkg.active dry yeast
1 1/2cupslukewarm water(about 110ºF.)
4cups all-purpose flour
1 1/2 - 2cupsall-purpose flour
In the bowl of an electric mixer fitted with a paddles attachment, add the yeast, water, sourdough starter; blend together.
In a bowl, whisk together 4 cups flour, sugar, and salt. Add to the sourdough starter mixture; blend for about 3 minutes.
Add a couple of tablespoons of oil to a large bowl, turn dough into the bowl and coat all sides with the oil; cover with a clean dish towel; set aside in a warm, draft-free place for
1 1/2 - 2 hours or until doubled in volume.
In a bowl, whisk together 2 cups flour with the baking soda.
Return the dough to the bowl of an electric mixer fitted with a dough hook; gradually add the flour/baking soda mixture until the dough cannot absorb any more flour; knead the dough until smooth and elastic, about 5 - 7 minutes.
Separate the dough into two pieces. On a lightly floured silicone baking mat, roll out one piece of dough into a rectangle; starting at one long end, roll up into a cylinder, place on a silicone baking mat sprinkled lightly with cornmeal. Repeat with the other piece of dough. Cover and place in a warm, draft-free place for 1 1/2 - 2 hours, until nearly doubled in volume.
Preheat the oven to 400ºF. when the loaves have about 30 minutes left to rise. Just before baking, brush the loaves with water. Make diagonal slits in the loaves.
Place a shallow pan of hot water in the bottom of the oven. Bake for 45 or 50 minutes, until the crust is golden brown.
Cool the cakes upside down over a standing wine bottle or large funnel. Gravity will keep the cake’s full volume until it sets.
Chiffon Cakes and Angel Food cakes are different:
Chiffon Cakes contain egg yolks and oil.
Secrets to perfectly beaten egg whites every time:
Always, use a clean, dry bowl for separating and beating egg whites.
Separate eggs whites and egg yolks one at a time into a cup. Place egg white in a liquid measuring cup and the yolk in another cup. Continue until the desired amount of egg whites is achieved.
If one speck of the yoke gets in an egg white, throw it out. Put the cup aside and get a clean, dry cup and continue separating the eggs.
Beat egg whites until frothy, add cream of tartar, continue beating until soft peaks form, begin adding sugar 2 tablespoons at a time.
Beat until stiff, glossy peaks form – like these!Being careful not to over beat! When the egg whites begin to clump, you know they have been beaten to long – like these!
Why Cake Flour:
Swans Down Cake-Flour is made with the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour.
Orange Chiffon Cakes are delicious too!
For years, Orange Chiffon cakes have been a tradition in the Graass family. In 1948 at the age of 23, Betty Graass, my beautiful mother-in-law baked an Orange Chiffon cake for her son, Jeff’s 1st birthday. This was the year when Better Homes and Gardens featured the cake as the “first new cake in over 100 years!” It was a national sensation. The family loved the Orange Chiffon Cake so much that it became a family tradition for birthdays. I continued the tradition. For Jim’s birthday as well as our children’s birthdays and bake an Orange Chiffon Cake for every celebration!
Light and airy, moist and delicious . . . this is the cake we bake for birthday celebrations!
1CupEgg Whites, room temperature
1/2t.Cream of Tartar
2 1/4Cups Cake Flour, sifted
7Large Egg yolks
3/4CupFreshly squeezed lemon juice
Preheat oven to 325º.
In a bowl of an electric mixer fitted with a wire whisk, add the egg whites, beat until frothy add cream of starter, continue beating until soft peaks form. Begin adding 2 tablespoons of sugar until 1/2 cup of sugar is added and the whites standing stiff, glossy peaks. Being careful not to beat until dry.
Sift together dry ingredients into a bowl (flour, sugar, baking powder, salt); set aside.
In another bowl of an electric mixer, add the oil, egg yolks, and lemon juice; beat well.
Add the dry ingredients, and blend together.
With a rubber spatula, gently fold the mixture into the beaten whites.
Pour the combined mixture all at once into tube pan.
Bake 1 1/4 hours or until the top springs back when lightly touched. Invert the pan onto a funnel to cool.
When cake is cool, run a knife around the edges of the cake and remove the cake from the pan.
Lemon glaze: In the bowl of an electric mixer blend together powdered sugar and freshly squeezed lemon juice until the desired consistency is reached. Pourable but not to thin!
Pickling the state pepper of Texas, Jalapenos. If you prefer pickled jalapenos to store in the pantry, it will require more time and work. However, if you are more interested in delicious flavor and an easy preparation, then this recipe is the one for you!
These are refrigerator pickled jalapenos. They are easier to make and just as tasty!
Wash in soapy water, the canning jars and lids; set aside to dry.
Wash and slice the jalapenos.
Make the brine – In a heavy-bottomed pan set over medium heat, add 2 cups white distilled vinegar, 1 1/2 cups water, 2 cups sugar, 1 t. salt; stir to combine and heat until the sugar dissolves. Add the sliced jalapenos.
Cook for 10 – 15 minutes, or until they turn a deeper green, stirring occasionally. Cool to room temperature.
Ladle into jars. Refrigerate overnight. Serve!
*Refrigerator pickles may be kept in the refrigerator for 2 – 3 weeks.
Cinnamon is how I roll . . . with these delicious, homemade cinnamon rolls! The cinnamon rolls are made with a rich dough of eggs, milk and butter, rolled out and filled with a cinnamon filling, baked, and drizzled with a cream cheese glaze. Richness and decadence at its best!
For years, I have baked this recipe for my children and friends for breakfast. Each time, it receives rave reviews. It is a family favorite. Once you get the hang of it, the cinnamon rolls are easy to make and it will become one of your family favorites too!
2 pkgs.active dry yeast
1/4cuplukewarm water (110ºF.)
1 3/4cup2 % or whole milk, scalded
1cup2 sticks unsalted butter, while cold, sliced into 1 tablespoon-size pieces; then, set aside to come to room temperature
Cinnamon Filling Ingredients:
1/2cupunsalted butter, melted
Milk Glaze Ingredients:
18 oz.cream cheese, room temperature
3 1/2cupspowdered sugar
Dissolve yeast and 1 T. sugar in water; set aside for 10 to 15 minutes until frothy.
In a bowl, pour the scalded milk over the butter, sugar, and salt; stir together; set aside to cool(110ºF.)
In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and beat about 1 or 2 minutes.
Add the yeast mixture and cooled milk mixture; blend for a couple minutes.
Begin adding the flour, 1 cup at a time. Continue blending on low speed until all the flour is added. The consistency of the dough will be like a thick pancake batter.
Pour a couple of tablespoons vegetable oil into a large bowl, pour the dough into the bowl, lightly coat all side is the dough with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 2 hours until it doubles in volume.
Meanwhile, make the cinnamon filling. In a small bowl, stir the sugar and cinnamon together. Make the Milk Glaze.
Preheat the oven to 425ºF.
On a lightly floured silicone baking mat, pour out the dough, roll out the dough 1/2" thick. Brush with melted butter and sprinkle with cinnamon filling.
Trim each long edge, just 1/2" to 1" to make it straight. Cut the dough in half down the center of the long side. Roll each half of the dough up, forming 2 cylinders. With kitchen scissors, cut each dough cylinders into 2" pieces.
Lightly spray a 9" X 13" pan with cooking spray. Arrange the cinnamon rolls in the pan, leaving about an 1/2" between each roll to allow for rising. You might have a few scraps pf dough left over.
Bake in a preheated 425ºF. oven for 25 - 30 minutes. The inside of the rolls should measure 190ºF - 205º. If they are getting to brown before they reach the correct temperature, cover lightly with a piece of aluminum foil and continue baking.
Place on a wire rack. Serve at once!
I prefer to slice and place a couple of cinnamon rolls on a serving plate and drizzle with the icing. Or you could drizzle the icing over the cinnamon rolls in the pan. It's your choice!
Milk Glaze Instructions:
In the bowl of an electric mixing bowl fitted with a paddle attachment, beat the cream cheese for a couple of minutes. Add the milk and vanilla; beat until combined. Add the powdered sugar and continue beating until the milk glaze is smooth.
Cinnamon Roll Directions:
Preheat oven to 425º
Spray 9 x 13' pan with PAM®, set aside.
Melt the butter, set aside.
Lightly flour a Silpat or silicone baking mat, roll out the dough to 1/4" thickness.
Brush dough with butter and sprinkle with cinnamon sugar mixture.
With a pastry wheel, cut the dough in half.
Roll up each section of the dough.
Using kitchen sheers, cut the dough into 1 1/2 inch thick rounds.
Place rolls in a prepared pan, allow 1/4' in between rolls for rising.
Cover with a clean dish cloth and set aside in a draft free location for 30 minutes or until doubled in size.
Bake in a preheated oven for 25 to 30 minutes.
Remove the rolls from the oven and top with the milk glaze or serve the glaze on the side.