Tag Archive: Baking

Pi Day 3.1415

FB_PiDay_2015
When asked to declare my favorite food to prepare and enjoy with my family, I don’t have to ponder long.  The answer is simple:  pie.  I love to make pie almost as much as I love to eat a delicious, flaky pie crust filled to the brim with the best of what the season (or our panty and freezer) have to offer.

A homemade berry pie has the power to transport me to my paternal grandmother’s humble kitchen.  My grandmother was a wonderful cook and baker, but pie was her specialty.  Her schwatzenberry pie was my favorite.  It would not be overstating its power to say that those berry pies forever changed my life.

My grandmother’s homemade berry pie taught me that food had the ability to feed my soul. I now know that it also holds the incredible power of transcending time and space, bringing back memories of a grandmother long gone, but known fondly by my children who never had the opportunity to meet her in person.

Instead, they met her memory with the first bite of berry pie savored at our family table while listening to me share my fondest memories about her. Every summer, we carefully pick the schwatzenberries from our garden and look forward to the day when we have gathered enough to make the season’s first pie.

Throughout the year, we enjoy pies of every sort.  Our annual Kentucky Derby Day celebration would seem incomplete without a homemade Bourbon Peach Pie.  Summer would be much less sweet if raspberry season didn’t include the promise of a Double Crusted Raspberry Pie.  When fall’s apple season arrives at our local farmer’s market, I find myself dreaming of a slice of Brandied Apple Pie topped with a generous scoop of vanilla ice cream.

Each year, we celebrate Pi Day on March 14th by making and enjoying a homemade pie together here at 1840 Farm.  The day is publicized in the hope of inviting us to all learn more about the mathematical significance of Pi and the importance of math in our daily lives.  I’m happy to extol the virtues of math, especially if I can do so by spending time in the farmhouse kitchen making my favorite dish for our family table.

This year, we’re gearing up to celebrate a Pi Day of epic proportions.  In 2015, Pi Day falls on 3/14/15.  Given that Pi begins with “3.1415”, it seems like this year’s celebration should be extra special.  We’re still debating which of our favorite pie recipes should be called into service for our celebration tomorrow.

I hope that you will join in the celebration and add one of these pie recipes to your weekend plans.  I’ve included a few pie crust making tips for good measure.  I receive so many messages from readers who are intimidated by the thought of making a homemade pie crust.  Using these tips, you will make a deliciously flaky pie crust that will delight your friends and family, I promise!

You can view our special Pi Day Newsletter and add your name to our thousands of subscribers.  Our newsletter is the best way to make sure that you don’t miss our favorite seasonal recipes, giveaways, and posts.  You can subscribe in a few seconds and know that we will never share your Email address with anyone.

We have our biggest giveaway EVER coming to you in the next few weeks and our subscribers will be the first to know about it.  Believe me, you’re not going to want to miss out on this one.  Well, at least not if you’d be happy to win a fantastic piece of kitchen equipment that was tested right here in the farmhouse kitchen and has a value of more than $350!

Happy Pi Day!

Related Posts

  • 60
    I love to make pie. I have written several times about the reasons why I enjoy making and eating homemade pie. I shared them last year during The Daily Meal and Kikkoman's Tradition Exchange.  In fact, I truly enjoy writing pie recipes and incorporating my memories of my Grandmother and the pies that were always…
    Tags: pie, will, food, farm, baking
  • 56
    I adore fresh pie.  I love to make it as much as I love to enjoy a slice with my family.  One bite of a freshly baked berry pie and I am magically transformed to a time and place deeply imbedded in my childhood.  I simply can’t eat a slice of berry pie without thinking…
    Tags: pie, will, food, farm, baking
  • 54
    Happy Thanksgiving to all of you from all of us here at 1840 Farm.  Our holiday plans include spending the day here on the farm together.  We'll have no shortage of laughter, love, good food and drink.  It's no wonder that I love this holiday so much! In many ways, our celebration will be much…
    Tags: will, food, day, farm, pie, favorite

Permanent link to this article: http://1840farm.com/2015/03/pi-day-3-1415/

How to Make A Heart-Shaped Cake

A Heart Shaped Cake at 1840 FarmThis time of year, everything seems to be heart-shaped.  From candies to baked goods and every sort of decorative item.  ‘Tis the season, I suppose.  Unfortunately, so many of these heart-shaped and Valentine’s Day themed projects, crafts, and recipes involve detailed steps and specialty supplies that I don’t have any use for until February 14th arrives again next year.

I prefer to celebrate Valentine’s Day in a much simpler, rustic manner.  That rustic sensibility makes this method for creating a heart-shaped cake one of my favorite ways to make something delicious for my Valentines.  With standard baking pans and a knife, you’ll have a beautifully shaped heart cake in moments.

The technique is amazingly simple and based much more on simple geometry than any special baking skills.  By dividing a round cake in half and joining it with a square-shaped cake turned on the diagonal, a heart is created.  It’s simple and extraordinary all in the same motion.  You’ll feel like a baking genius when the finished cake is presented in its perfect heart shape without anyone but you knowing the secret of its construction.

I like to use my cake recipe from our Chocolate Malt Cupcakes as the base for this cake.  It has a moist, dense crumb and a delicious flavor.  The malt flavor is subtle and pairs wonderfully with the chocolate.  It will be delicious frosted with our malted buttercream frosting, strawberry buttercream, or your favorite traditional buttercream.  I hope that you’ll enjoy it as much as we do year after year!

1. Using your favorite cake recipe, bake one square cake and one round cake. They should be similar in size, but can be trimmed before frosting if necessary.Making a heart shaped cake at 1840 Farm
2. Once the cakes are completely cool, use a sharp knife to divide the round cake in half. I like to use a serrated knife to make a clean cut without creating too many crumbs.Making a Heart Shaped Cake at 1840 Farm
3. Turn the square cake on the diagonal to represent a diamond. Place one half of the round cake on each of the top two sides of the diamond. Trim the cake if necessary to create the heart shape.

Frost and decorate the heart-shaped cake as you wish and marvel at your creation!
Making at Heart Shaped Cake at 1840 Farm

Permanent link to this article: http://1840farm.com/2015/02/a-heart-shaped-cake/

Valentine’s Day Favorites at 1840 Farm

Valentine’s Day usually comes and goes in a flash.  This year, it falls on a Saturday during a three-day weekend here at 1840 Farm.  That seems like the perfect excuse to dust off all of our favorite Valentine’s Day recipes and enjoy each and every one of them before the holiday has passed us by.  For my Valentine, only chocolate will do.  Now I just have to decide which of our favorite recipes to bake!

 Loading InLinkz ...

Permanent link to this article: http://1840farm.com/2015/02/valentines-day-favorites-at-1840-farm/

Pie Crust Tips

PieCrustIf you’ve been following this blog for very long, you know how much I love pie.  I was fortunate to grow up with a Grandmother who loved to bake pie.  She loved to serve me and the other members of our family one of her pies.  Now I find myself making homemade pies for my family and our friends.

I don’t have my Grandmother’s recipe.  In fact, I doubt that she had a recipe that was written down on paper.  She cooked and baked by feel, adding a bit of this or a bit of that.  She had been honing her skills for decades, recipes were no longer necessary by the time I was sitting in the kitchen watching her work her magic.

Pie was one of the first dishes that I taught myself to make.  I wanted so badly to master that flaky, delicious crust that my Grandmother had seemed to make so effortlessly.  I tried in vain, turning out pies that had tough, chewy dough where I had hoped that the light, flaky crust would be.

With each pie, my skills improved.  Along the way, I picked up a few tricks that have helped me to make flaky, light pie crusts without fail.  It seemed only fair for me to share a few of those tips with you.  I hope that you’ll find them helpful and that you’ll be enjoying a delicious homemade pie with your family this holiday season.

Pie Crust Tip 01

 

Pie Crust Tip 02

 

Pie Crust Tip 03

 

Pie Crust Tip 04

Related Posts

  • 61
    I love to make pie. I have written several times about the reasons why I enjoy making and eating homemade pie. I shared them last year during The Daily Meal and Kikkoman's Tradition Exchange.  In fact, I truly enjoy writing pie recipes and incorporating my memories of my Grandmother and the pies that were always…
    Tags: pie, crust, recipe, food, farm, baking
  • 58
    I adore fresh pie.  I love to make it as much as I love to enjoy a slice with my family.  One bite of a freshly baked berry pie and I am magically transformed to a time and place deeply imbedded in my childhood.  I simply can’t eat a slice of berry pie without thinking…
    Tags: pie, crust, recipe, food, farm, baking
  • 56
    I love to make homemade pies from scratch.  It's a family tradition that started with my paternal grandmother.  She was a gifted pie baker and enjoyed making pies in her tiny kitchen.  More importantly, she wanted to share those pies with the people she loved. I was lucky enough to be one of those people. …
    Tags: pie, crust, making, family, recipe, farm, baking

Permanent link to this article: http://1840farm.com/2014/11/pie-crust-tips/

Pumpkin Cake Roll with Cream Cheese Filling

Pumpkin Cake Roll with Cream Cheese FillingWhen fall arrives at our house, baked goods turn to pumpkin in every form from pumpkin pie to pumpkin bars with dark chocolate chips. This recipe leans more toward the old-fashioned end of the spectrum, but the cream cheese filling elevates it to a family favorite at our house. 

If you’re looking for a Thanksgiving dessert that can be made ahead, this is a beautiful and delicious alternative to pumpkin pie.  I love pie, but a slice of this delicious cake is almost impossible to turn down!

Pumpkin Cake Roll with Cream Cheese Filling

When rolling this cake (or any other), I like to use a powdered sugar dusted tea towel and a rolling pin wrapped in a small piece of parchment paper.  I find that the tea towel helps to retain some of the moisture as the cake cools and also prevents the cooling cake from sticking to itself.  Using a rolling pin in the center helps to prevent the cake from breaking as it is formed into the rolled shape. 

Pumpkin Cake Roll

5 eggs
3/4
cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 cups pumpkin puree
1 1/5 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons cinnamon
1 teaspoon sea salt

Cream Cheese Filling

8 ounces cream cheese, softened
2 ounces butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350 degrees and position baking rack in the middle of the oven. Line a sheet pan or jelly roll pan with a Silpat liner or parchment paper.  In medium bowl, combine flour, baking powder, cinnamon, and sea salt. Set aside.

In large bowl, whisk the eggs and both sugars until well combined. Add vanilla extract and pumpkin puree and stir until smooth. Add thePumpkin Cake Roll dry ingredients and fold until just combined.

Pour the smooth batter into the prepared baking sheet. Using an offset spatula, spread the batter until it is evenly distributed in the pan. Transfer the pan to the preheated oven.

Bake the cake for 15-20 minutes or until a toothpick inserted in the center comes out with only crumbs attached.  Remove the cake from oven and set on a wire rack to cool for 15 minutes.

Sprinkle a clean tea towel with powdered sugar to help prevent sticking. Carefully turn the cake onto the tea towel and allow to cool another ten minutes. Place a rolling pin on top of the cake and gently roll the cake around the pin in the towel. Alow to cool completely.

As the cake cools, prepare the cream cheese filling. With an electric mixer, beat the cream cheese and butter in a large bowl. Add vanilla extract and beat until combined. Add the powdered sugar and beat until smooth. Set aside until the cake is completely cool.

Carefully unroll the cooled cake and spread the cream cheese filling evenly over the cake. Using the towel, gently roll the cake.  Wrap the roll in plastic wrap. Chill in the refrigerator at least one hour. Slice and serve sprinkled with powdered sugar if desired.

Permanent link to this article: http://1840farm.com/2014/11/pumpkin-cake-roll-with-cream-cheese-filling/

Weekly Photo Journal – August 20, 2014

The last week has marked the start of heirloom tomato season which is news worth celebrating!  We’ve also been busy baking and cooking in the farmhouse kitchen.  Here’s a glimpse at what’s been going on here at 1840 Farm during the last week.

Read the rest of this entry »

Permanent link to this article: http://1840farm.com/2014/08/weekly-photo-journal-august-20-2014/

Rhubarb and Strawberry Brown Butter Crumble Cake

Strawberry and Rhubarb at 1840 FarmEarlier this week, the June issue of From Scratch Magazine was published.  The issue is filled with great seasonal content including three of my favorite strawberry recipes. In its pages, you’ll find my recipe for Strawberry Jam, Oat Scones with Fresh Strawberries, and Rhubarb and Strawberry Brown Butter Crumble Cake.  We have been enjoying the crumble cake all spring as our rhubarb is harvested fresh from the garden.  You’ll find the recipe for the crumble below so that you can bake it for your friends and family.

The other two recipes in my article are equally delicious.  I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were fantastic. In fact, these scones were such a hit that they have become our favorite scone recipe.  I can’t wait to try a few of the delicious looking recipes from this cookbook.June Giveaway at 1840 Farm

When making my family’s favorite Rhubarb and Strawberry Brown Butter Crumble, I used my favorite brand of cinnamon, Flavor of the Earth Ceylon Cinnamon.  Unlike most of the cinnamon I find in the grocery store, this cinnamon powder is freshly ground from 100% real cinnamon bark. Flavor the Earth Ceylon Cinnamon has an amazing flavor and is a great source of Manganese, Fiber, Calcium and Iron.

I don’t want you to simply take my word for it that this cookbook and cinnamon are fantastic.  Thanks to the book’s publisher, Sasquatch Books, you can win a copy of this beautiful cookbook and find inspiration to add whole grains and natural sweeteners to your family’s favorite recipes.  Flavor of the Earth has also generously added a one pound bag of their Ceylon Cinnamon Powder to our giveaway.  I wanted to join in the fun, so I added one of our 1840 Farm Vanilla Extract Kits.  The winner of this giveaway will be ready to bake something amazing using this prize package!

One lucky reader be randomly selected to win:

You can enter by leaving a comment on this post sharing what you love to make using cinnamon and by liking a trio of Facebook pages.  Don’t worry, if you already follow 1840 Farm on Facebook, you can simply confirm that status with a click of the button below and claim your entries.  The contest closes on Thursday, June 12, 2014.  Good luck to all who enter!

a Rafflecopter giveaway

Rhubarb and Strawberry Brown Butter Crumble CakeRhubarb Strawberry Brown Butter Crumble Cake at 1840 Farm
makes 6-8 servings

This cake is the perfect way to enjoy the amazing flavor of fresh rhubarb and strawberries all year long. Long after the season has ended, I can prepare delicious recipes that highlight the delicious flavor of rhubarb and strawberries.

Rhubarb freezes incredibly well, so I stock the freezer with plenty of rhubarb to last all winter long in our favorite baking recipes. Each year, I harvest ripe stalks of rhubarb before washing and slicing into ½ inch pieces. I place them in a single layer on a small sheet pan in the freezer and leave them to freeze overnight. Once they are frozen solid, I transfer them to a freezer bag for long term storage.

While rhubarb freezes well, I prefer to utilize our homemade strawberry jam rather than freeze the strawberries. By using jam, I can control the amount of liquid in the recipe and create a fruit filling that has a beautiful appearance and consistency. When combined with the rhubarb, brown butter, and oats, the results are delicious.

1 ½ cups (6 ounces) rhubarb, cut into ½ inch slices
1 Tablespoon cornstarch
2 Tablespoons (1 ounce) butter
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
1 Tablespoon vanilla extract
¼ cup (2 ounces) strawberry jam
1 ½ cups (180 grams) All-purpose flour
1 cup (80 grams) old-fashioned oats
2/3 cup (120 grams) brown sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
12 Tablespoons (6 ounces) butter, cut into small pieces
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Lightly butter an 8 inch springform pan.  Set aside.

Wash and trim the rhubarb stalks. Slice each stalk into ½ inch pieces and place them in a medium bowl. Add the cornstarch and toss gently to coat the rhubarb.

Make the brown butter. In a small skillet, melt the 2 Tablespoons of butter over medium heat. After the butter melts, you will notice that the milk solids will begin to separate.  Continue to cook, stirring occasionally to allow those solids to brown slightly.  You will notice a slight change in color and aroma.  Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking. Remove the skillet from the heat.

Add the granulated sugar, brown sugar, vanilla, and strawberry jam to the warm skillet. Stir gently to fully combine the ingredients before adding them to the bowl with the rhubarb. Stir to coat the rhubarb with the brown butter mixture. Set aside.

In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Pulse to combine. With the machine running, add the butter gradually. Add the vanilla extract and process until the mixture comes together and forms large clumps.

Transfer two thirds of the crumble mixture into the bottom of the prepared pan.  Press the mixture lightly to form a crust that completely covers the bottom the pan.  Stir the rhubarb strawberry mixture and pour over the crust, spreading to cover evenly.  Sprinkle the remaining crumble mixture evenly on top of the fruit filling.

Transfer the pan to the oven and bake the crumble in the preheated oven for 30 – 35 minutes until the topping has browned lightly and the fruit filling has thickened.  Remove from the oven to cool. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.


June 2014 From Scratch MagazineThis recipe appeared in the June 2014 issue of From Scratch Magazine.

Permanent link to this article: http://1840farm.com/2014/06/rhubarb-and-strawberry-brown-butter-crumble-cake/

Strawberry Puff Pancake Recipe

I have many fond memories of this dish from my childhood.  My mother made this recipe for countless holiday morning breakfasts.  It was always topped with fresh strawberries, sour cream, and a sprinkling of brown sugar.  It was always called Strawberry Puff Pancake.

The name made sense given that the dish was topped with strawberries and the batter puffed dramatically while it baked in the oven.  It seemed magical to me that you could pour a thin batter into the pie plate, slide it in the oven and watch as it transformed into an airy, delicate concoction.

For a chicken keeper, this is a delicious celebration of the fresh eggs that we collect from our heritage breed hens.  The resulting pancake is full of the fresh, rich flavor of fresh eggs.  The flavor is paired with the beautiful golden color of the yolks provided by hens that enjoy sunshine, fresh air, and plenty of fresh green grass and treats.

I know now that this dish bears a remarkable resemblance to the German Dutch Baby or Dutch Pancake.  No matter its name, the recipe is similar to a popover and yields a light, eggy, custard-like pancake that is delicious when topped with fresh fruit. While the combination of sour cream and brown sugar with the fresh strawberries may seem curious at first, I promise that it won’t disappoint.  We have tried topping this pancake with whipped cream and syrup, but this is our favorite trio of toppings.

This is a family favorite here at 1840 Farm and sure to become one around your family table.  I hope that you’ll enjoy it just as much as we do!

Strawberry Puff Pancake (German Dutch Baby)
serves 4-6 as a main course topped with fresh fruit

3 Tablespoons (1 ½ ounces) butter
3 large eggs
1 ½ cups (12 ounces) whole milk
6 Tablespoons (72 grams) granulated sugar
¾ cup (90 grams) All-purpose flour
¼ teaspoon salt

Preheat the oven to 425 degrees Fahrenheit.  Place the butter in a glass pie pan, 9 inch cast iron skillet, or similarly sized casserole dish and transfer to the warm oven as you prepare the batter.  I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.

In a large bowl, beat the eggs using a whisk until they are light and frothy.  Add the milk and whisk until well combined.  Add the sugar, flour, and salt and whisk until the mixture is completely smooth.

Remove the warm baking dish from the oven.  Pour the batter into the pan and return it to the oven.  Bake for 25-30 minutes or until the edges are puffed and lightly brown.  When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.

Remove the pancake from the oven and serve topped with a sprinkling of brown sugar, fresh sliced strawberries, and a dollop of sour cream.  Enjoy!

Related Posts

  • 50
    Valentine's Day usually comes and goes in a flash.  This year, it falls on a Saturday during a three-day weekend here at 1840 Farm.  That seems like the perfect excuse to dust off all of our favorite Valentine's Day recipes and enjoy each and every one of them before the holiday has passed us by. …
    Tags: farm, enjoy, recipe, strawberry, food, baking

Permanent link to this article: http://1840farm.com/2014/04/strawberry-puff-pancake-recipe/

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce

A few months ago, I was given the opportunity to review the new cookbook, Put An Egg On It by Lara Ferroni.  It was filled with fantastic recipes featuring one of my favorite foods:  eggs.  I loved it so much that I was thrilled to be presented with the chance to review a second cookbook from the Sasquatch Books catalog.  I was even more excited when I learned that it was a cookbook that focused on the use of one of my favorite tools in the kitchen:  a cast iron pan.

The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne contains over 90 recipes that all utilize a cast iron skillet.  These recipes represent the full range of dishes from breakfast fare to hearty dishes to serve at your family’s dinner table.  This beautiful book also includes helpful information to guide readers through the process of selecting a cast iron skillet, seasoning its surface, and caring for it properly.

The recipe featured on the cover caught my attention right away.  The pecan sticky buns looked amazing in the pan and on the plate.  I couldn’t wait to open the cover and read the recipe.  After I had read that recipe, I continued on through the entrees, vegetables and sides, and delectable looking desserts.

All of the recipes looked delicious, but I was drawn to the idea of making my family’s favorite cinnamon rolls in our own cast iron skillet before diving in and trying a new recipe.  I wondered if using my favorite pan would make any difference in the cinnamon rolls I was planning to serve for dinner.

After the first bite, my family proclaimed that these were the most delicious cinnamon rolls that I had ever made.  As dinner went on, so did their happy comments.  By the time the last bite had been enjoyed, they were all inquiring about when I would be making these Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce again.

I promised that I would make this recipe again soon.  I want to share the recipe with you first so that you can make them yourself.  These cinnamon rolls are delicious and sure to delight your friends and family.

The giveaway that accompanies the recipe is also sure to make one lucky reader’s day!  When Sasquatch Books offered to send a copy of The Cast Iron Skillet Cookbook to one of our readers, I decided to invite a few of my favorite products to join in the fun.  I can’t wait to share them with you.

The Mind to Homestead added a handmade crocheted cast iron skillet handle cozy made from a pattern that they offer in their Etsy shopCoffee on the Porch contributed a generous three pounds of their delicious, small batch roasted coffeeGrandparentsPlus2 contributed a handmade, quilted mug rug perfect for resting your coffee cup on.   The winner will also receive an 1840 Farm fabric coiled 8 inch trivet from The 1840 Farm Mercantile Shop on Etsy that we made to coordinate with the skillet handle cozy.

I hope that you’ll enjoy making these cinnamon rolls and that you’ll take a moment to enter to win our fabulous prize package.  The giveaway is open to residents of the United States.  Entries will be accepted until midnight on Tuesday, January 28th.  One winner will be randomly selected using Random.org and notified via Email.  Good luck to all who enter!

a Rafflecopter giveaway

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
serves 4-6

I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose flour. 

I find that adding Grandma Eloise’s Dough Enhancer helps to create lighter dough and improve the overall texture of the rolls.  If you don’t have it on hand, you can simply omit it from the recipe.  The resulting recipe will still be absolutely delicious. You can learn more about the dough enhancer in my recipe for our Farmhouse Country Loaf.

Dough
¼ cup (2 ounces) warm water
1 Tablespoon (20 grams) molasses
1 package (2 ½ teaspoons) active dry yeast
¼ cup (2 ounces) warm milk
2 large eggs, room temperature
1 Tablespoon vanilla extract
2 cups (240 grams) All-purpose flour
1 cup (120 grams) whole wheat flour
½ teaspoon salt
2 teaspoons Grandma Eloise’s Dough Enhancer
4 Tablespoons (2 ounces) butter, cut into small cubes

Bourbon Caramel Sauce
½ cup (96 grams) brown sugar
4 Tablespoons (2 ounces) butter
1 Tablespoon honey
1 Tablespoon maple syrup
1 Tablespoon bourbon

Filling
4 Tablespoons (2 ounces) butter, softened
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
2 Tablespoons ground cinnamon

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.  If you don’t have a proofer, you can provide the dough with a warm, draft free location to rise.  Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious.

In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses.  Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.

Measure and combine the flour, dough enhancer, and salt in a bowl.  Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.

When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla.  Whisk until the eggs are incorporated and the mixture is smooth.

Add the dry ingredients in one addition to the yeast mixture.  Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms.  If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly.  Add the butter a piece at a time, allowing the mixer to work the dough between each addition.  Continue to mix until all of the butter is incorporated into the dough.

Transfer the dough to a large bowl that has been brushed with butter or oil.  Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes.  Remove the dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size.

As the dough is rising for a second time, prepare the bourbon caramel sauce.  Add the brown sugar, butter, honey, maple syrup, and bourbon to an 8 inch or 10 inch cast iron skillet.  Place the skillet over medium high heat.  Bring the mixture to a boil without stirring.  Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes.  Remove the skillet from the heat and allow the caramel to cool to room temperature.

In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling.  Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough.  If it needs a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough.

When the dough has risen sufficiently, transfer it to a floured surface.  Lightly flour the surface of the dough before using a rolling pin to roll it into a rectangle approximately 18 by 12 inches in size.

Using a pastry brush or your hands, brush away any excess flour from the surface of the dough.  Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter.  Begin rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll.

Using a sharp knife, cut the rolled dough into rolls approximately 1 ½ inches in width.  Gently transfer the individual rolls to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce.  Continue until all of the rolls are evenly spaced within the skillet.

Place the skillet in preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until the rolls have expanded to fill the pan.  As the rolls rise, preheat the oven to 350 degrees.

Transfer the skillet to the preheated oven.  Bake the rolls for 20-30 minutes, until lightly browned and slightly firm.  Remove the skillet from the oven and allow to cool for at least five minutes.  Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and turn the skillet to release the cinnamon rolls.

Remove the cast iron skillet, scraping any caramel from the pan.  The bourbon caramel sauce will now be on the top surface of the rolls.  Serve the rolls while still warm and enjoy every last bite!

Permanent link to this article: http://1840farm.com/2014/01/cast-iron-skillet-cinnamon-rolls-with-bourbon-caramel-sauce/

Our Favorite Holiday Cookie Recipes

Every year, cookies grace our family table on Christmas Eve.  The tradition started out simply enough.  My children would ask to help me make the cookies that would be left for Santa when they went to bed that evening.  Now that they are older and a little wiser, the fun of making the cookies has become an integral part of the holiday festivities.

We spend time in our farmhouse kitchen making my Grandmother’s Chocolate Crinkles, our Candy Cane Meringues, and the other delicious favorites that have come to be tied to our holiday celebration.  With each bite, we’re reminded of the memory of holidays past.  With each moment spent together in the kitchen, we’re making new memories that I hope will last a lifetime.

In case you are looking for a few good cookie recipes to add to your holiday baking collection, you’ll find links to the recipes for our favorites below.  It warms my heart to think that you might use one of our favorite recipes to make a memory with your friends and family this year.  Enjoy!

Related Posts

  • 65
    Bah, humbug.  It just hasn't seemed like the holidays here at 1840 Farm this year.  First, there is not a single flake of snow on the ground.  Not one.  The practical side of me is not upset about our lack of winter precipitation.  I'm quite content to try to keep warm by the fire inside our…
    Tags: cookies, holiday, meringue, farm, cookie, candy, cane, year, holidays, family
  • 61
    Seriously.  More snow?  I am tired of snow.  I have snow fatigue.  I've already posted about The Winter of My Discontent.  Yet here I sit, with more freshly fallen snow at 1840 Farm.  Enough already. I couldn't come up with anything to do to help me cope that didn't involve a U-Haul and a permanent…
    Tags: farm, cookies, baking, meringue, cooking, cookie
  • 58
    How do you decide if a cookie made mostly with butter and sugar is a butter cookie or a sugar cookie?  Do you carefully weigh each component and decide based upon preponderance?  No, it's really much simpler than that.  Ask a five-year old.  The five year-old who lives at 1840 Farm didn't have any trouble…
    Tags: cookies, farm, cookie, recipes, cooking, baking

Permanent link to this article: http://1840farm.com/2013/12/our-favorite-holiday-cookie-recipes/

My Favorite Bread Baking Tools and Ingredients

I love everything about making bread from reading about it in my favorite cookbooks to milling the fresh flour and making a beautiful loaf to share with my family. I also love to write about bread in our Bread Baker’s Series, sharing recipes and techniques for making delicious loaves of artisan bread at home in your own kitchen.

I am often asked by readers about the equipment and tools that I use here at 1840 Farm. The products in the gallery below are the same models that we use every time we make a loaf of bread here in our farmhouse kitchen. I know firsthand that they are of the highest quality and will help you to turn out beautiful loaves to serve at your family table.

Do you have a favorite bread baking tool or specialty ingredient to share?  I would love to learn more about them, so please leave me a comment.  I’m always looking for new ways to improve my bread baking skills and would love to hear more about your favorite products.

I have provided these links to enable you to learn more about the tools and specialty ingredients that I personally use here at 1840 Farm. These links will transfer you to exterior sites in order for you to learn more about each product. Some of these links are of the affiliate variety. Those links have not influenced my honest opinion or recommendation of these products.

 

My Favorite Bread Baking Tools and Ingredients

 

Permanent link to this article: http://1840farm.com/2013/12/my-favorite-bread-baking-tools-and-ingredients/

Oatmeal Bread

I first made a version of this recipe back in the 1990s. In March of 1995, a recipe for Oatmeal Bread from Trapp Family Lodge in Stowe, Vermont appeared in Gourmet Magazine.   Gourmet was my source for culinary inspiration and I decided immediately after seeing this recipe that I would give it a try.

At the time, we called Kansas home, but I was drawn to all things New England given my fond memories of time spent in New Hampshire with my Mom visiting my Great Grandparent’s home in the White Mountains.  Fast forward to the present and we have been living in New England for over a decade.  I have even been fortunate enough to enjoy la meal at the Trapp Family Lodge while visiting Stowe.

So many years have passed, but we still enjoy this bread recipe just as much.  I have made a few changes to the original recipe over the years.  Some of them are subtle like my addition of vital wheat gluten and dough enhancer to lighten the final loaf.

A few other changes are more recent and significant.  They both involve the use of our WonderMill.  Lately, I have been including our own freshly milled organic, non-GMO whole wheat flour and oat flour when making this bread.  The resulting loaves have a lovely rich, earthy flavor with a hint of sweetness from the oat flour.

I am always amazed when a recipe can hold our attention through the years.  This one certainly has and it is a permanent fixture in our homemade bread rotation.  I can’t predict what the next decade holds for me or my recipe collection, but I am willing to bet that I’ll be making this bread in 2023!

Oatmeal Bread
Adapted from Oatmeal Bread Trapp Family Lodge from Gourmet Magazine, March 1995
makes 2 loaves

There’s no need to pass up this recipe if you don’t have the ability to mill your own flour.  I made these loaves for years using store bought flour with excellent results.  You can substitute high quality whole wheat flour and  for both the whole wheat flour and increase the All-purpose flour by 1/2 cup as a replacement for the oat flour.  If you don’t have Grandma Eloise’s Dough Enhancer, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.  You can learn more about the dough enhancer on my recipe for our Farmhouse Country Loaf.

1/2 stick (2 ounces) butter, melted
1/4 cup (48 grams) brown sugar
1 1/2 cups (120 grams) old fashioned oats
2 1/2 cups (20 ounces) warm water
5 teaspoons (2 packages) active dry yeast
1 cup (60 grams) oat flour
2 1/2 cups (300 grams) whole wheat flour
2 1/2 cups (300 grams)All-purpose or bread flour
4 teaspoons Grandma Eloise Dough Enhancer
2 Tablespoons vital wheat gluten
1/2 teaspoons kosher salt
beaten egg or melted butter for brushing the dough if desired

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the butter, brown sugar, oats, and hot water.  Mix to combine.  Sprinkle the yeast over the mixture and set aside for five minutes.

Meanwhile, combine the dry ingredients in a large bowl.  Use a whisk to mix the dry ingredients.  When the five minutes have elapsed, stir the liquid ingredients and then add the dry ingredients in one addition.  Mix using a spoon or clean hands until a shaggy dough forms.

Remove the ball of shaggy dough from the bowl to a floured surface.  Knead the dough, adding more flour as necessary, until it passes the windowpane test, approximately ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, form the dough into a ball and allow it to rest on the counter for 5 to 10 minutes.  After the dough has rested, divide the dough into two even balls.  Shape each ball into a loaf and place in a lightly oiled loaf pan. If desired, brush the top of each loaf with a little beaten egg or melted butter.  A few oats can be sprinkled on top to garnish the finished loaf.

Using a sharp knife, make several slits in the surface of the loaf.  Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.  Set the loaves aside to rise in a proofing chamber or a warm, draft free location.  Allow the loaves to rise until they have reached a height of approximately one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one hour.

As the dough nears the end of its rise, preheat the oven to 375 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaves to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaves are fully baked, they will sound hollow when tapped on the bottom.  Remove the fully baked loaves from their pans to a wire rack.    Allow them to cool completely before slicing or storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Related Posts

  • 67
    Fall is in the air here at 1840 Farm and another homeschooling semester is underway.  This year, one of our homeschooling goals is to spend more time together in the kitchen baking and cooking.  We'll be learning the basics and adding in a few family and holiday favorites for good measure.  We'll also be sharing…
    Tags: dough, flour, baking, food, recipe, winter, farm
  • 61
    If you're looking for a way to celebrate the holiday season at your family breakfast table, look no further.  You simply can't do better than homemade Cinnamon Babka.  While I have made this loaf innumerable times, my family still gets excited at the promise of a loaf of Cinnamon Babka on our breakfast menu. Babka…
    Tags: dough, loaf, bread, recipe, winter, food, farm
  • 57
    Have you ever been in the midst of mixing together the ingredients for a recipe only to find that you are missing a vital component?  I'm sorry to say that I have on more than one occasion.  In fact, a few weeks ago, I discovered that the can of baking powder in our pantry did…
    Tags: baking, recipe, food, farm

Permanent link to this article: http://1840farm.com/2013/10/oatmeal-bread/

Older posts «