Ultimate sticky buns ATK

GATHER YOUR INGREDIENTS

Flour Paste

⅔ cup water 

¼ cup (1 1/3 ounces) bread flour 

Dough

⅔ cup milk 

1 large egg plus 1 large yolk

2 ¾ cups (15 1/8 ounces) bread flour 

2 teaspoons instant or rapid-rise yeast 

3 tablespoons granulated sugar 

1 ½ teaspoons salt 

6 tablespoons 

unsalted butter,

 softened

Topping

6 tablespoons 

unsalted butter,

 melted

½ cup packed (3 1/2 ounces) 

dark brown sugar

¼ cup (1 3/4 ounces) granulated sugar 

¼ cup dark corn syrup 

¼ teaspoon salt 

2 tablespoons water 

1 cup pecans, toasted and chopped (optional)

Filling

¾ cup packed (5 1/4 ounces) 

dark brown sugar

1 teaspoon 

ground cinnamon

BEFORE YOU BEGIN

These buns take about 4 hours to make from start to finish. For dough that is easy to work with and produces light, fluffy buns, we strongly recommend that you measure the flour for the dough by weight. The slight tackiness of the dough aids in flattening and stretching it in step 6, so resist the urge to use a lot of dusting flour. Rolling the dough cylinder tightly in step 7 will result in misshapen rolls; keep the cylinder a bit slack. Bake these buns in a metal, not glass or ceramic, baking pan. We like dark corn syrup and pecans here, but light corn syrup may be used, and the nuts may be omitted, if desired. 

INSTRUCTIONS

FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.

2

FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).

3

Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.

4

FOR THE TOPPING: While dough rises, grease 13 by 9-inch metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until incorporated. Pour mixture into prepared pan and tilt pan to cover bottom. Sprinkle evenly with pecans, if using.

5

FOR THE FILLING: Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside.

6

Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nearest you. Sprinkle filling over dough, leaving 1-inch border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere.

7

Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other and pull. Slice cylinder into 12 portions and transfer, cut sides down, to prepared baking pan. Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 minutes to 1 hour. (Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1 1/2 hours.) Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and heat oven to 375 degrees.

8

Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200 degrees, 10 to 15 minutes longer. Let buns cool in pan on wire rack for 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.

Candy Apples

 I really wanted the old fashioned kind of Candy Apple...NOT caramel. I don't mind caramel apples but I will always go for a Candy one.

INGREDIENTS

• 2 cups sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 1/2 tsp. red gel food coloring
• baking spray
• 1/2 tsp. cinnamon extract (optional)
• 1/4 cup demerara sugar (optional)
• 1 tsp. pumpkin spice (optional)
• 6 medium apples

SPECIAL EQUIPMENT

• parchment paper
• candy thermometer
• 6 candy apple sticks

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INSTRUCTIONS

1. In a heavy-bottomed saucepan mix together sugar, water, corn syrup, food coloring and extract (if using). The mixture will be bright red.
2. Set up your candy thermometer so that the tip is in the mixture and is not touching the bottom of the pot. Put it over high heat and bring it to a boil. Leave it bubbling on high until it gets to be between 300ºF and 310ºF. It will take around 20 minutes but keep your eye on it. It gets really fast at the end.
3. While the sugar mixture is coming to temperature, line a baking sheet with parchment paper and spray it with baking spray. Wash and dry your apples. Stick the sticks down into the tops of the apples. You want to get a good ways in. If your sticks are long, go all the way but not through the other end. If they’re shorter, getting halfway into the apple is good enough.
4. For sparkly apple bottoms, mix together 1/4 cup demerara sugar and 1 teaspoon pumpkin spice (you can leave out the pumpkin spice if you want. What’s crucial is the sugar). Sprinkle the sugar mixture onto your prepared pan.

5. When your candy mixture is at 310ºF, take it of the heat. Tilt your pot to the side and hold the apples by the stick to roll them one at a time in the mixture. Be careful because that sugar syrup is very hot. After rolling the apple around, hold it up over the saucepan and shake it gently to let some excess syrup drip off. Put the apples on your prepared pan to harden. They’ll be hard and ready to eat within 10 minutes.

GMOs scalloped potatoes

 

Ingredients

• 3 pounds potatoes, thinly sliced 
• ½ onion, thinly sliced
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced and divided
• salt and ground black pepper to taste
• 3 cups whole milk, or as needed
  
  Rep:

  30 mins

  Cook:

  45 mins

  Total:

  1 hr 15 mins

  Servings:

  6

  Yield:

  6 servings
  
  

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

• Step 2

  Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

• Step 3

  Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

• Step 4

  Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

KFC copycat cole slaw

 

Ingredients

• 
  
  1/2 cup mayonnaise I use light
• 1/4 cup buttermilk
• 1 1/2 tbsp apple cider vinegar
• 2 tbsp lemon juice fresh is best
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp celery seed
• 16 oz shredded bagged cole slaw mix

Instructions

• Whisk together all the ingredients except for the shredded cole slaw mix.
• Add the bag and mix until nicely blended with the dressing.
• Refrigerate 2-3 hours (or longer).
• Mix well again just before serving.

MG New Year's Sweet Round Challah

A freshly cut wedge of this bread dipped in honey is an indelible taste experience. It is ambrosial and symbolic. You can also update the usual raisin 'faigele' or round challah with dried cranberries or sour cherries. I prefer Saf or Fermipan yeast for this majestic bread. If making a round bread seems a bit difficult then use this trick: braid it with three braids and tuck the ends of the braid into each other. Then place it in a 10 inch springform pan which will ensure it bakes up into a perfect round. Dough

1 1/2 cups raisins, plumped 
1 3/4 cups warm water 
2 tablespoons instant yeast 
1/3 cup sugar 
1/4 cup light honey 
3 1/4 teaspoons salt 
1/2 cup canola oil 
3 eggs 
6 to 7 cups bread flour 

Egg Wash and Finishing Touches
2 tablespoons water 
1/8 teaspoon each sugar and salt 
2 eggs 
Sesame seeds, optional
 

Plump the raisins by covering with hot (kettle) water and allowing to stand 5 minutes to plump. Drain well, dry and set aside.

In a large mixer bowl, stir together the water and yeast. Briskly stir in one cup of the flour. Then add the sugar, honey, salt, oil, eggs, and half of the remaining flour. Stir into a shaggy mass. Let stand 10-20 minutes to absorb flour. 

Knead, by hand or with a dough hook, adding remaining flour as required to make a soft and elastic dough (about 8-10 minutes). The dough should leave sides of the bowl. If it is sticky, add small amounts of flour until dough is soft but no longer sticks. (Note: if you find dough too bulky for your mixer, divide in two. Knead one portion at a time). 

Let the dough rest on a lightly floured board ten minutes, then flatten and press in raisins as evenly as possible into the dough, folding dough over raisins to "tuck" them in. Place dough in a greased bowl and put the bowl inside a large plastic bag to rise. Let rise until doubled and puffy looking, anywhere from 45 to 90 minutes. 

Divide dough in two. For "faigele" or turban-shaped New Year's challah, shape each section into a long rope (about 12-14 inches long) which is thicker at one end and coil it, starting with the thicker end first, tucking the end in on top to "lock". Or, you can divide each dough section into three ropes, around 14 inches long and make a traditional challah braid that you can then attach at ends and pinch to seal, making a braided round. (I also do two smaller round breads and bake each in a 9 inch layer cake pan to keep the bread's shape)

Line baking sheets with parchment paper and place bread on it.

For the Egg Wash, in a small bowl, whisk together egg wash ingreidents and brush the bread well. Sprinkle with sesame seeds. 

Let rise until puffy, around 20-30 minutes. Preheat oven to 350 F.

Bake until bread is evenly browned. 35-40 minutes (depends on size of the bread - if it is one large or two medium ones). 

Makes one large or two medium loaves. Can be frozen baked or unbaked. If freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to room temperature before baking.

MG Sour Cream Schnecken

 These can be made a day ahead and left for a slow, cool rise in the fridge. Because of the sour cream, these are the most tender pastries you’ll ever make. They are like cinnamon rolls but much tinier and they have their own unique taste. I make one batch fresh and then freeze the other batch in a pan for another occasion such as break the fast, Yom Kippur. A touch of honey in the pan glaze makes these perfect for New Year’s. I often add sour dried cherries to the filling or you can use raisins or just the cinnamon sugar.

Sweet Dough
1/3 cup warm water
4 1/2 teaspoons instant yeast
3/4 cup warm milk
1/2 cup unsalted butter, in small chunks
3/4 cup sugar
1 ¼ teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
¼ teaspoon pure almond extract
1 cup sour cream
5-6 cups all-purpose flour

Cinnamon Filling
1/3 cup unsalted butter, melted
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup pecans, coarsely chopped, optional

Cinnamon Glaze
1 1/4 cups brown sugar
3 tablespoons honey
1/2 cup unsalted butter, softened
2 1/2 teaspoons cinnamon

Spray a 9 by 13 inch pan with nonstick cooking spray. Place it on a parchment paper lined baking sheet. Or you can also use mini muffin tins which have been sprayed with nonstick cookin spray and placed on a parchment paper lined baking sheet.

For the Sweet Dough, in a large bowl, whisk together water and yeast. Let stand a minute and then stir in milk, butter, sugar, salt, vanilla,lemon extract, sour cream or yogurt and cinnamon.  As ingredients blend, fold in most of flour. Mix to make a soft, but kneadable dough. Knead 6-8 minutes until dough is smooth and elastic. Cover with plastic wrap and let rise until doubled, about 45-60 minutes or you can do a cold rise, overnight.

For the Cinnamon Glaze, heat butter and stir in brown sugar and cinnamon.  Spread glaze on bottom of prepared pan. You can make these in a pan, like a 9 by 13 inch (it fits half a batch of the dough) or in muffin tins. Very generously spray two, (preferably non-stick) muffin tins with non-stick cooking spray and put a little glaze in the bottom of each muffin well.

Gently deflate dough. Let dough rest about ten minutes and divide into two portions.  On a floured work surface, roll out one to an 18 inch square, between 1/8 and 1/4 inch thick. Brush with melted butter and sprinkle on half the filling ingredients: brown sugar, cinnamon, nuts and raisins. Roll up, starting with edge of dough closest to you, into a snug roll or jellyroll. Cut in 1 and 1/2 inch slices  - you should have about 20 slices. Repeat with remaining dough and filling. Alternatively if using muffin cups, drizzle a little cinnamon glaze into each prepared muffin cup along with some pecans nd then place a schnecken inside each cup, sitting on glaze. Cover lightly with plastic wrap and let rise 40-55 minutes.

Preheat oven to 350 F.

Bake 25-30 minutes until schnecken are medium brown. Invert onto serving tray. Drizzle syrup remaining in muffin tins over tops of schnecken.

Mary Alice Stalling's Zucchini Relish (Pam's Mom)

Print

Zucchini Relish Canning Recipe

Prep Time

30 mins

Cook Time

30 mins

Soaking time

2 hrs

Total Time

1 hr

 

Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.

Ingredients

• 12 cups grated zucchini
• 1 cups chopped red bell peppers
• 1 cup chopped green bell peppers
• 4 cups grated onions
• 1 T. pickling salt
• 
  
• 4 cups cane sugar
• 3 cups white vinegar 
• 1 t. cayenne pepper
• 2 T mustard seed
• 1 t. tumeric

Instructions

Prepare the vegetables:

1. Add the grated zucchini, peppers, and onions to a large bowl. 

2. Sprinkle salt over the vegetables and toss to combine. (Cover with crushed ice or ice cubes) and let stand for 1 hour. 

Prepare your canning equipment:

1. Wash your jars and lids in warm, soapy water and rinse thoroughly.

2. Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize. 

3. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

Cook the zucchini relish:

1. Drain the vegetables and rinse well to remove the extra salt.

2. Add the sugar, mustard seed, cayenne, tmeric, and vinegar to a large pot. Bring the pot to a simmer and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.

Can the zucchini relish:

1. Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel. 

2. Use the canning funnel and ladle the relish into the jars leaving 1/2-inch headspace.

3. Remove air bubbles with the bubble popper and wipe the rims.

4. Screw on band until it is fingertip tight.

5. Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot
6. Cover the canning pot and bring the water to a rolling boil over medium-high heat. Process the jars for 10 minutes. When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes
7. Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.
8. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
9. Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the relish to develop their flavor. Use within a year.

Darlene Lanza's Zucchini Bread

By far the best recipe ever tasted:

3 cups flour

3 eggs

2 cups sugar

1 cup oil

1 t vanilla

2 cups grated Zucchini

1 cup chopped nuts

1 t. cinnamon

1 t. salt

1 t. baking soda

1 t. baking powder

1/2 cup sour cream

1 t. lemon peel, optional

Grease 2 (9x5”) loaf pans or 5 (3.5x5”) loaf pans. Sift flour in large bowl.

Beat eggs and add the rest of the ingredients to the flour.

Mix well, make sure all zucchini and flour are mixed into the batter. Mix for several minutes.

Pour into greased pans.  Bake in a preheated 350 degree oven.  Let cool in pans.

Bake 9x5” pans for 1 hour and 20 minutes.  Bake the 3.5x5” pans for 50 minutes

Kitty Buchan's Sugar Cookies for cut out cookies

1 pound softened butter
2 cups granulated sugar
2 eggs
1/2 t salt
1/2 te. baking soda
1 t baking powder
1/4 t nutmeg
2 t vanilla
1/2 cup milk
5-1/2 cups flour

Cream butter, sugar, salt.
Combine flour, soda, powder nutmeg together and set aside

Add eggs and vanilla
Add milk alternatively with flour, soda, baking powder, nutmeg mixture.

Refrigerate overnight if you have started early enough but this is not required.
Roll out on a floured cloth
Bake 10-12 minutes at 375 degrees.

Cookies are best if cut thick but I PREFER THEN THIN SO WATCH WHILE BAKING.

FROSTING:
1/2 box powdered sugar
1 T butter
2 drops almond flavoring
enough milk to mix to spreading consistency.  Color as desired.

Kitty got this from from a friend 20+ years ago and still uses it today.