When fresh strawberries are in season, we take full advantage and work them into a variety of baking recipes and canned goods. These Oat Scones studded with chunks of juicy, fresh strawberries find their way to our breakfast table every year. They’re delicious and a reminder of why we love strawberry season so much. While the scones are always best if eaten the day they are baked, I find that any leftovers are great when used as a base for a strawberry shortcake dessert that evening. Enjoy!
I like to grate the butter for recipes that require butter to be cut into the flour. Using tiny grated bits of butter makes mixing the dough a breeze. It also yields an incredibly tender scone as much less mixing is needed.
2 cups (160 grams) old fashioned oats
1 cup (80 grams) oat flour
½ cup (60 grams) whole wheat flour
¼ cup (30 grams) All-purpose flour
¼ cup (48 grams) brown sugar
4 teaspoons baking powder
½ teaspoon salt
8 Tablespoons (4 ounces) butter, grated
¼ cup (2 ounces) heavy cream
1 large egg
1 cup chopped strawberries
1 Tablespoon granulated sugar
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner.
Combine the dry ingredients in a large bowl. Add the grated butter and gently toss with your hands to fully coat the butter and evenly distribute it throughout the dry ingredients.
In a small bowl, combine the cream and egg and whisk to combine. Add the cream and egg to the bowl with the flour and stir gently to moisten the dry ingredients. Reserve the small bowl as the remnants from the cream and egg mixture can be used to brush the scones before they are transferred to the oven. Add the chopped strawberries to the batter and fold gently to combine.
Transfer the dough to a lightly floured surface. Gently pat the dough into a circle approximately 8 inches in diameter. Cut the dough into eight wedges. Transfer each wedge to the prepared baking sheet. Using a pastry brush, gently brush each scone with the remaining cream and egg mixture. Sprinkle a bit of the granulated sugar on top of each scone.
Transfer the baking sheet to the preheated oven. Bake the scones 18 to 20 minutes, rotating the baking sheet halfway through the baking time. When fully baked, the scones will be lightly browned and firm to the touch.
Remove the baking sheet from the oven to a wire rack to cool. Scones are most delicious served the day they are made, so serve them immediately and enjoy every last bite!
When I was offered the opportunity to try out the new WonderMix Kitchen Mixer in our farmhouse kitchen, I was thrilled. I have been using the company’s WonderMill Electric Grain Mill for several years now. No matter how many times I use it, I am always astounded at how simple it is to use and how quickly it transforms the organic wheat berries I purchase through my local food co-op into beautiful, freshly milled flour. I couldn’t wait to see their new WonderMix stand mixer and put it through its paces in our farmhouse kitchen.
When the WonderMix arrived, I was taken with its unique design. I loved its square base and covered mixing bowl, knowing that dry ingredients would remain inside the bowl when mixing rather than ending up on the countertop. After carefully measuring my ingredients with my food scale for a recipe, it can be so frustrating to watch as dry ingredients are flung from a mixer’s bowl and deposited all over the countertop.
The mixing bowl is large, with a capacity of 5.5 quarts or 22 cups. I don’t have a single recipe in my arsenal that requires that much capacity, but I’m glad to know that I can easily mix a double batch of bread dough with room to spare. Not only does this mixer have a high-capacity mixing bowl, it has the motor strength to handle heavy doughs and mixtures. The WonderMix has an impressive 900 watt motor. To put that in perspective, my current stand mixer has a 325 watt motor. The WonderMix has the capacity and the power to handle even the most grueling tasks in my kitchen and yours. With its innovative dough hook and dough divider attachment combination, I knew right away that this was a bread baker’s dream machine.
The WonderMix offers two different sets of whisk type attachments available for the WonderMix. A whisk is often the ideal tool for a recipe, but whisking egg whites into a fluffy meringue is quite a different task than mixing a batch of buttercream or cookie dough. I often find with my other stand mixer that the dough paddle doesn’t adequately beat a batch of buttercream or cookie dough into the smooth, silky texture I desire while the whisk isn’t strong enough to handle the thicker mixture. Having two different pairs of whisk attachments means that I’ll always have one that is well suited for the task at hand.
The WonderMix boasts a wide assortment of other attachments and accessories. They offer a full function blender, slicer/shredder, and meat grinder attachments. If you are interested in working with grain, both a grain flaker and grain mill attachment are also available. This sturdy, powerful unit can do the work of a multitude of appliances. Its rectangular footprint also makes it much easier for me to easily store it in our kitchen.
The helpful owner’s manual that accompanied my WonderMix was filled with helpful instructions for using the machine along with more than 40 recipes. I turned immediately to the section of bread recipes and learned that this mixer promised to fully develop the gluten in a batch of bread dough in five minutes. I couldn’t wait to put that promise to the test.
I make several types of bread for our family. My favorite bread to bake and to eat is brioche. I enjoy brioche’s texture and rich flavor. I love to toast a slice of homemade brioche, knowing that the enriched dough will yield the lovely browned surface that I enjoy so much. My family enjoys it just as much as I do, so I make a batch of two loaves every week or so.
The prospect of making a traditional brioche can be daunting for the baker and taxing for the baker’s mixer. Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.
Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a typical residential kitchen mixer.
Over the years, I have worked to develop my own brioche recipe. It delivers the same delicious flavor and airy texture without requiring so much precision from the bread baker.
In the past few months, I attempted to adapt my recipe to incorporate some of our freshly milled whole wheat flour into the recipe. I didn’t have much luck. The loaves lacked the airy texture I love. No matter how I adjusted the recipe, the resulting loaves were too dense. It seemed that no matter how long I worked the dough using my mixer, I fell short of creating that lovely smooth characteristic that my Farmhouse Brioche always delivers.
I did finally determine that I could use my stand mixer to work the dough for several minutes and then knead the dough by hand for between 5 to 10 minutes in order to create a dough that was smooth and elastic enough to pass the windowpane test.
I had almost given up any hope of creating a multigrain brioche recipe that could be worked entirely by a mixer. Then the WonderMix arrived and I returned to the farmhouse kitchen, hopeful that this powerful machine would have the muscle I needed to fully develop the gluten and create a loaf that was exactly what I was looking for.
As the dough came together, I set my kitchen timer for five minutes. The WonderMix worked the dough without straining. When the timer sounded, I turned off the mixer and removed the dough. It was smooth and elastic, easily passing the windowpane test. The WonderMix had delivered on its promise to fully develop the gluten in five minutes.
I have made several batches of bread since then. Each batch has been just as beautiful and delicious. From now on, I will be using the WonderMix to make this multigrain brioche and all of our other homemade breads.
Now you can use this recipe to make your own loaves of multigrain brioche. You can also enter to win your very own WonderMix! One winner will be randomly selected on April 21, 2015. All subscribers to The 1840 Farm Community Newsletter and In Season Magazine will be automatically entered to win. You can earn additional entries through the widget below and increase your odds of winning this amazing mixer. Good luck to all who enter!
12 ounces (1 ¾ cup) warm water
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer (optional)
600 grams (5 cups) All-purpose flour
240 grams (2 cups) whole wheat flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated
If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough. Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.
In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.
Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook and dough divider. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.
Mix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.
Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry. Increase the speed of the mixer slightly and work the dough until it passes the windowpane test, approximately five to 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 has been worked sufficiently, take a small ball of dough and stretch it between your fingers until it is thin and translucent, allowing light to pass through it (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, transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location. Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.
Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.
Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans. Using my dough proofer, this takes about one 60 – 90 minutes.
As the dough nears the end of its rise, preheat the oven to 350 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 loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven. Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning. When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom. Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.
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!
Permanent link to this article: http://1840farm.com/2015/03/pi-day-3-1415/
This 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.
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.
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!
Permanent link to this article: http://1840farm.com/2015/02/a-heart-shaped-cake/
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!
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Permanent link to this article: http://1840farm.com/2015/02/valentines-day-favorites-at-1840-farm/
If 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.
Permanent link to this article: http://1840farm.com/2014/11/pie-crust-tips/
When 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.
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 the 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/
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.
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.
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.
I hope that your friends and family will enjoy this delicious seasonal treat as much as we do here at 1840 Farm!
Rhubarb and Strawberry Brown Butter Crumble Cake makes 6-8 servings
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.
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!
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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.
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!
Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
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.
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
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!
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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!
Permanent link to this article: http://1840farm.com/2013/12/our-favorite-holiday-cookie-recipes/