cheesecakebars11_little-house-dunes

by Heather Harris-Brady

Thanks for sticking with me gang, while I get this off-to-college/graduation business sorted out! Here is a nice, quick little recipe that would make a lovely Mother’s Day dessert to have with tea or coffee. It’s super easy, a great one to do with the kiddos.

You can vary the flavors with this to suit, I used orange flavoring and mini-chips but you could use citrus or almond as well. This comes from Maida Heatter’s Book of C0okies, and they freeze well if you want to make them ahead. It’s tempting to cut them in larger squares, but the smaller 2″ squares seem just right.

Cheesecake Bars, Makes about 16 2″ squares

  • 1/3 c. butter, softened
  • 1/3 c. brown sugar, packed
  • 1 c. unbleached all-purpose flour
  • 1/2 c. quick-cooking rolled oats
  • 8 oz. 1/3-less-fat cream cheese at room temp.
  • 1/4 c. granulated sguar
  • 1 t. flavoring (vanilla or other)
  • 1 egg

Preheat the oven to 350. Combine the butter, brown sugar, flour and oatmeal. Blend until well mixed.

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Set aside a cup of the mixture and press the rest into a lightly greased 8″ square pan.

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Bake for 15 minutes. While the crust is baking, cream the egg, sugar, flavoring and cream cheese together well.

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Pour it over the hot crust.

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I added a few mini chips here to compliment my orange flavored filling.

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Top the cheesecake with the rest of the crumbs.

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Return it to the oven and bake for about 25 minutes.

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Cool thoroughly and then refrigerate for at least an hour. Cut it into squares with a sharp knife and serve.

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Store any leftovers in the refrigerator.

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pbcookies4_little-house-dunes

by Heather Harris Brady

Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!

These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.

Peanut Butter Cup Cookies, Makes about 36 3″ cookies

  • 10 T. softened butter
  • 1 c. light brown sugar
  • 1/3 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. peanut butter
  • 2-3/4 c. unbleached all-purpose flour
  • 1 c. dark chocolate chips (I used Ghirardelli 60%)

Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.

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Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.

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Drop tablespoons onto a greased cookie sheet.

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Criss-cross them with a fork, and push two-three chips into the center of each one.

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Bake for about 10-12 minutes.

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Three years ago: Lemon Curd
Two years ago: Charred Asparagus
One year ago: Butter Pecan Banana Cake


croissants23_little-house-dunes

by Heather Harris Brady

I’ve attempted croissants a few other times and I’ve always been disappointed. But I decided to give them another go, thanks to the beautiful cookbook I got for Christmas – The Art of French Pastry. Apparently a large part of the problem is that I had been using American butter, which has a higher water content compared to European butter.

croissants3_little-house-dunes

You can use Plugra but I found that Kerrygold also works. (This isn’t a sponsored post, I just happened to buy it because it was on sale – probably for St. Patrick’s Day.)

This is a two-day project – good for a cool weekend, so if you start tomorrow you can have fresh croissants for Sunday brunch. To save room I’m not giving you instructions for the poolish temperatures, because most yeast is flexible and most houses are warm enough these days that rising dough isn’t a problem.

Kerrygold Croissants, Makes about 10 large croissants

Poolish

  • 3/4 c. unbleached all-purpose flour
  • 1/2 c. minus 1 t. water, lukewarm
  • 1-3/4 t. dry yeast

Dough

  • 1-3/4 c. plus 1 T. bread flour
  • 2-1/2 T. granulated sugar
  • Scant 1/4 c. water
  • 2 medium eggs, well beaten
  • 1 t. sea salt
  • 1 oz. European style butter (82% fat)
  • 5-3/10 oz. European style butter (82% fat) – set aside

Make the poolish. Combine the yeast and and the water in a dish. Cover with the flour and let stand until you see cracks in surface.

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Combine the dough ingredients in a mixing bowl and put on the dough hook. Stir for a minute or so on medium, make sure all the dry flour from the bottom gets picked up.

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Then mix for another 45 seconds.

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Set the dough in a cool-lish place to rise.

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Let the dough double in bulk.

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Gather the dough into a ball, wrap it and put it in the refrigerator for at least 20 minutes.

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Take 5-1/3 oz. of butter, cool but pliable and position it on a large piece of plastic wrap. Fold the wrap over the top.

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Roll the butter out to a 8″ x 10″ rectangle. Chill it for 20 minutes.

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Roll the chilled dough out to a 10″ x 20″ rectangle. Position the butter on the left side. Fold the right side of the dough over to completely cover the butter.

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Roll 1: Roll the dough back out to a 8″ x 20″ rectangle. Work quickly, and make sure the dough doesn’t stick to the counter.

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Fold 1: Fold the right side to the middle and then fold the left over, like so. Brush off the extra flour.

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Cover the dough with plastic wrap and put the book into the refrigerator for 20 minutes. Repeat roll 1 and fold 1.

Day Two

Take the chilled dough book out of the refrigerator. Repeat roll 1 and fold 1 for the last time.

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Roll it out into a rectangle about 10″ x 20″.

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See the layers of butter and dough?

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Cut the dough into 10 V shapes, give them a tug to stretch them out, and roll them up starting with the wide end.

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Let rise for 90 minutes on a greased cookie sheet. You can add an egg wash if you like, but I think it seals the flakiness down a bit.

Preheat the oven to 375 and bake until brown.

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These are best fresh, but will keep several days at room temperature if covered.


Three years ago: Cream Scones
Two years ago: Dulce de Leche Banana Cake
One year ago: Spring Lemon Cookies


applecoffeecake_little-house-dunes14

by Heather Harris Brady

This is a great recipe from The Scandinavian Baking Book by Beatrice Ojakangas. I made a small change, adding a cinnamon swirl batter under the apples. It’s quick and easy to make but it looks very finished, it would be great to take to a brunch or tea. It also keeps well, if you like to bake things ahead for company.

You can use a deep-dish pie pan or a deep springform pan. Look for well-flavored baking apples to use in this recipe. I used Jonamacs.

Danish Apple Cake, Makes one 9″ cake – eight generous servings

  • 1/2 c. softened butter
  • 3/4 c. granulated sugar
  • 3 eggs
  • 1 t. vanilla
  • 1/4 c. milk
  • 1-1/2 c. unbleached all-purpose flour
  • 1-1/2 t. baking powder
  • 1 t. cinnamon
  • 3 baking apples, peeled, split in half and cored (let stand in acidulated water)
  • 2 T. melted butter
  • 2 T. granulated sugar

Preheat the oven to 375. Combine the butter and sugar in a mixing bowl. Cream well.

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Beat in the eggs and vanilla.

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Then alternately add the milk and the flour in two parts, beating well between each addition.

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Spread 3/4 of the batter in a greased, 9″ deep dish pie dish.

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Stir the cinnamon in the remaining batter and spread it across the top. Slice each apple half not quite through in 1/4″ slices (Hasselbeck-style).

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Press the apples cut side down on top of the batter.

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Brush them with the entire surface with the melted butter, then evenly sprinkle it with the sugar.

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Bake for about 40 minutes, until the top is golden brown and the center is cooked through.

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This has a great flavor and a texture that is somewhere between a dessert cake and a coffeecake.

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It keeps well at room temperature and slices nicely for serving.

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applecoffeecake_little-house-dunes14


Three years ago: Chocolate Pudding
Two years ago: Austrian Carnival Doughnuts
One year ago: Bran Muffins


raspchocolatepie4_little-house-dunes

by Heather Harris Brady

Since we’re on the eve of the Oscars, and in the interest of giving you a way to quickly find some of the most popular recipes on this site I’m going to start doing some “Top Ate” posts every once in a while. I’m using the number of reader likes as the rating system. Today’s category – pies!

8. Key Lime

keylimepie10_little-house-dunes

7. Peach Melba

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The next three are in a three-way tie:

6. Fresh Peach

peachpie12_little-house-dunes

5. Mixed Berry

mixedberrypie7_little-house-dunes

4. Rhubarb Streusel

rhubarbpie3_little-house-dunes

3. Sweet Potato Pumpkin

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This one’s a little bit of a stretch, but these were really popular and some places call them hand-pies, so…

2. Quick Fruit Turnovers

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And the Oscar award for most popular pie goes to:

  1. Apricot Crostata!

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My grandpa would be so proud, apricots were his favorite fruit and we always had a tree in our yard throughout my childhood😉


Three years ago: Buttermilk Biscuits
Two years ago: Chocolate Cupcakes (Vegan, Lactose Free)
One year ago: Steamed Custard Buns


puffs16_little-house-dunes

by Heather Harris Brady

It’s no exaggeration to say I’ve had this recipe in the back of my mind for years. When I first read it, in my vintage 1959 copy of The Blueberry Hill cookbook by Elsie Masterston, it jumped out at me. The ingredient list was simple, which leaves space for magic to happen – as writer types say. And magic they are – rising triple or even quadruple in size to puffs of buttery crumb under a veil of more butter and cinnamon sugar.

I made these last Sunday morning for my valentines, and I spread the batter in cute little mini-doughnut pans. If you don’t have those mini-muffin pans would work.

French Breakfast Puffs Blueberry Hill, Makes about 24 mini puffs

  • 1/3 c. soft butter (softened to the consistency of mayo)
  • 1/2 c. granulated sugar
  • 1 egg
  • 1-1/2 c. unbleached all-purpose flour
  • 1-1/2 t. baking powder
  • 1/2 c. milk
  • 1/2 t. vanilla
  • 6 T. melted butter
  • Cinnamon sugar: 1/2 c. granulated sugar mixed with 1 t. cinnamon

Preheat the oven to 350. Combine the butter, sugar and egg in a mixer bowl.

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Stir the flour and baking powder together.

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Beat the egg, butter and sugar together well.

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Alternate adding the flour mixture with the milk, 1/3 of each at a time. Beat well after each addition, until its all incorporated.

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Add the vanilla and beat for another minute to a thick creamy batter.

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Grease your baking tin and add the batter. As you can see these little muffin tins are barely 1/2 full.

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Put them in the oven and bake about 20-25 minutes. You might want to watch because it’s pretty amazing – this tin below is the baked version of the above!

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Have your butter and sugar standing by when you take them out of the oven. Loosen the cakes and dunk them, one side at a time, in the butter and then in the sugar.

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Take them straight to the table for a few minutes of silent bliss. The outside is buttery and slightly crunchy from the sugar, while the inside is light and velvety.

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I covered a few in chocolate just to see what would happen. They were, as one might expect, good that way too.

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These aren’t meant to keep, so make them close to breakfast or teatime and invite some friends if you need someone to save you from eating them all. I have teenagers, so… there wasn’t a crumb to be had even 10 minutes later.

puffs16_little-house-dunes


Three years ago: Champagne Sabayon
Two years ago: Chard Quiche
One year ago: Buttermilk Cupcakes


spinachpie12_little-house-dunes

by Heather Harris Brady

I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller slices.

Spanakopita – Greek Spinach Pie, Makes one 8″ pie (about eight servings)

  • 11 oz.  baby spinach
  • 1/2 c. minced onion
  • 1 t. minced garlic
  • 1 t. fresh ground pepper
  • 1 t. dill weed
  • 6 oz. feta cheese (I used the tomato/basil flavor)
  • 10 oz. cottage cheese
  • 3 eggs
  • 20 sheets of filo dough
  • 1/3 c. butter, melted

Preheat the oven to 350. Wash the spinach.

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Heat a tablespoon of olive oil in a large pan and add the fresh spinach. Saute for two-three minutes, tossing, until it’s wilted and bright green.

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Transfer the spinach to a bowl and add the seasonings.

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Then the cheeses. If you prefer a drier filling you can drain the cottage cheese ahead of time.

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Beat the eggs, pour them over the top and mix it all together.

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Lightly grease your pie dish and drape four filo sheets over the top. Brush them with butter and drape four more sheets over that layer, in the opposite direction. Brush those with butter and lay two more sheets over the middle of the dish.

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Pour in the filling.

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Fold the filo edges over the filling and lay two more sheets over the top. Tuck in all the edges and brush it all with butter.

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Continue layering two sheets at a top, brushing each set with butter, until you’ve used them all.

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Put the pie in the oven and bake for about 40 minutes, until the center is set.

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If the outside is browning too much for your liking you can finish it off in the microwave.

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Cut into wedges and serve hot or warm.

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Store any leftovers in the refrigerator, covered with plastic wrap. Rewarm them in the oven if you want to preserve maximum crispness.


Three years ago: Gougeres
Two years ago: Brown Butter & Sea Salt Rice Krispie Treats
One year ago: Burmese Chicken Soup


butterscotchpie12_little-house-dunes

by Heather Harris Brady

This pie was something of a revelation for me, because I decided to apply my “browned butter makes everything better” theory. And you know what? So far, browned butter does make everything better.

In this case, I used it in the crumb crust. Normally I find crust a little ho-hum, to be honest, but with the browned butter the crust became one with the pie and it was amazing!

Butterscotch Banana Cream Pie, Makes one 8″ pie

Crust:

  • 1 pkg. vanilla wafer cookies
  • 5 T. butter
  • 1/3 c. granulated sugar

Filling:

  • 2-1/2 c. whole milk
  • 3/4 c. brown sugar, packed
  • 3 T. cornstarch
  • 3 egg yolks
  • 2 t. vanilla
  • 1 T. butter
  • 1 large banana

Put the cookies and the sugar in the food processor and pulse to fine crumbs. Set aside.

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Put the 5 T. butter in a saucepan over medium heat and cook until brown:

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Spread the cookie crumbs in your pie dish and mix in the browned butter.

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Pat the crumbs around the dish in an even layer and put the crust in the refrigerator.

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Combine the cornstarch and brown sugar.

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Put the milk in a saucepan over medium heat.

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Whisk in the cornstarch and sugar mixture, cook until thickened.

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Beat the egg yolks in a bowl, stir in some of the hot filling, and return it all to the pan. Whisk quickly until it comes back to boil and remove it from the heat. Stir in the 1 T. butter and the vanilla.

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Slice the banana over the crust.

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Then cover it with the filling.

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I saved a few crumbs for the top.

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The pie will cut into neater slices if you can refrigerate it overnight, and the flavors have time to blend that way too. To serve top it with fresh banana slices and a dollop of whipped cream.

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Store any leftovers covered in the refrigerator.


Three years ago: Preserved Lemons
Two years ago: Soft Buttered Pretzel Bites
One year ago: Skinny Brownies


alsatiancinnamonrolls12_little-house-dunes

by Heather Harris Brady

I got a beautiful cookbook for Christmas, The Art of French Pastry, and I’ve read it from cover to cover. However, because we’ve all taken turns with colds since then it’s only now that I’ve actually gotten down to cooking from it. It’s a lovely book, very easy to understand with lots of great illustrations. While it does cover all the basics, the section at the end where Chef Pfeiffer talks about the pastries from his native Alsace is my favorite.

These rolls are from that chapter. They are different from American farmhouse cinnamon rolls in that they use a brioche dough and they have a layer of almond cream inside with the cinnamon. To keep this post a reasonable length I’m going to use my Julia Child brioche post for the dough, instead of the one given in The Art of French Pastry, and I’m adding a bit of orange to the glaze. If you use a quick-rise yeast you can have finished rolls in two hours, but a long slow rise for the dough in the refrigerator is even better if you have the time.

Alsatian Cinnamon Rolls, Makes about 24

One recipe brioche dough

Almond Cream

  • 1 c. + 2 T. almond flour
  • 7 T. butter, at room temperature
  • 1/2 c. granulated sugar
  • 1 T. all-purpose flour
  • 1 egg
  • 1 t. vanilla
  • 1 t. almond extract

2 T. cinnamon

Orange Glaze

  • 2 c. powdered sugar
  • 1 t. orange bakery emulsion or orange extract
  • 1 – 2 t. cold water

Make the brioche dough and set it out to rise until doubled. When it’s almost there start your almond cream.

Combine the ingredients for the almond cream in your mixer bowl.

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Beat them together until smooth and creamy, then set it aside.

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Punch down the brioche dough and divide it in two. Roll one half out on a lightly floured surface into a large rectangle.

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Top it with half the almond cream.

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Spread it out to cover the dough,

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and top it with half the cinnamon. You can add some dried fruit too at this point if you like. Raisins are a traditional choice.

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Roll it up like a jelly roll and cut it into segments 1″ thick. Nestle them into a lightly greased baking dish. Repeat these steps with the second half of the dough.

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Preheat the oven to 375. When the rolls have doubled in bulk put them in the oven.

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While they are baking mix up the glaze. Combine the sugar and the extract, then drizzle in the water until you have the right consistency.

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I took the rolls out when they were a medium brown, but the cookbook says its traditional to leave them in until the tops are very dark.

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Drizzle the hot rolls with the glaze.

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They are best warm, and they come apart easily.

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The brioche gives you the beautiful lacy texture.

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The almond cream bakes into the rolls and they are fantastic with a cup of hot tea.

alsatiancinnamonrolls15_little-house-dunes

Store leftover rolls wrapped airtight at room temperature. I froze half our batch for later, even though the one pan didn’t last a full 24 hours!


Three years ago: Cake Cookies
Two years ago: Easy Almond Coffeecake
One year ago: Creamy Tomato Sauce


 

oatmealbread8_little-house-dunes

by Heather Harris Brady

I’m going to spare you the details of the horrific sinus/cold/whatever I had last week and jump right into this week’s recipe. I’ve been experimenting with ways to cut down on our use of regular wheat flour, and incorporate a wider variety of grains into our menus. This bread uses some regular wheat flour, oat flour and sprouted spelt flour.

There is a nice Amish store that we get to once in a while where we stock up on these fresh alternative flours. However, if those are difficult for you to get you could substitute a light whole wheat flour instead.

Buttermilk Oatmeal Bread, Servings: Two short loaves, a loaf and a pan of dinner rolls or one tall loaf of bread

  • 1 c. buttermilk
  • 1 c. water
  • 1 package quick-rise yeast
  • 1 T. sugar
  • 1 c. old-fashioned rolled oatmeal
  • 1 c. sprouted spelt flour
  • 1 c. oat flour
  • 2 c. unbleached all-purpose flour
  • 2 t. salt
  • 2 t. butter, softened

Combine the buttermilk and water in a bowl, microwave for a minute. Add the oatmeal and let it stand until lukewarm, then add the yeast and sugar.

oatmealbread1_little-house-dunes

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Add the rest of the flours, salt and butter. Stir to a shaggy dough.

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Let rise until doubled in bulk, about an hour.

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Turn the dough out onto a floured worksurface.

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Knead for 3-5 minutes, until smooth.

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Divide the dough between lightly greased pans. Preheat the oven to 375.

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When the dough has doubled again, put the pans in the oven.

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Bake for 35-40 minutes. When the loaves sound hollow when you tap the top take them out. I like to rub the top crust with butter right of the oven.

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Run a knife around the loaves and let them rest in the pan for about five minutes, then turn them out on a rack to finish cooling.

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These loaves slices in a pretty way, and while they look substantial they are very light and fluffy inside.

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Very nice warm, with butter and a drizzle of honey.

oatmealbread12_little-house-dunes


Three years ago: Profiteroles
Two years ago: Grandma’s Chocolate Cookies
One year ago: Chocolate Babka


Store them well-wrapped at room temperature. In a cool house they will keep for about four days. Freeze for longer storage.

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