Muffins

thanks to Grand Corner Inn
Muffins 
Ingredients
3 cups apples cored and finely chopped cups
31/2 cups flour
1 cup white sugar
1 cup brown sugar
1 tablespoon baking soda
1 teaspoon salt
4 eggs lightly beaten
2 cups walnuts chopped medium
1 teaspoon ground cinnamon
1 cup canola oil
1 teaspoon vanilla extract

Preparation
Preheat oven to 350
Combine  apples, sugar - white and brown baking soda and salt in a large bowl
Add eggs walnuts, cinnamon, oil and vanilla, mix again.
Fill 24 individual greased muffin tins with batter until 2/3 full.
Bake for 30 or until a toothpick inserted in the center comes out
Makes 24 muffins
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sopaipillas

Since I don’t have access to homemade sopaipillas here in the Sarasota area, I’m going to learn to make my own and enjoy them as a Sunday morning breakfast treat. In her Grant Corner Inn cookbook, Louise Stewart (who ran a bed and breakfast in Santa Fe for nearly two decades and now lives on Siesta Key), provides an easy recipe. For anyone else who wants to try an authentic Southwestern doughnut, here it is.

4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

1 tablespoon lard

1 cup warm water

Vegetable oil for frying

Honey

In a medium mixing bowl stir together flour, baking powder and salt. Cut in lard with the fingers or pastry cutter until mixture resembles coarse meal with a few pea-sized lumps. Add I cup warm water. Stir to blend, then knead 20 times until dough is fairly smooth. Cover in bowl and let rest a few minutes. Roll out dough on floured surface into a rectangle about 1/8-inch thick. Cut into triangles or use a cookie cutter for other shapes. Heat about 1 inch of oil in large frying pan to a temperature of 375-degrees. Fry sopaipillas until golden brown on both sides, burning once. Drain on paper towels and serve at once with honey. Bet you can’t eat just one.

GRANT CORNER INN GRANOLA
Adapted from The Grant Corner Inn Breakfast & Brunch Cookbook by Louise Stewart. 1986.
Yield: 10 cups
Vegetable Oil ¾ cup
Honey ¼ cup
Brown Sugar, packed 1 cup
Vanilla 1 teaspoon
Kosher salt ½ teaspoon
Rolled oats (not quick) 8 cups
Almonds, slivered, toasted ¾ cup
Sunflower seeds, unsalted, roasted/toasted ½ cup
Coconut, flaked, dry ½ cup
Preheat oven: 325 F. Place rack on middle shelf.
Prepare two baking sheets: line with foil and then lightly grease with the same vegetable oil you are using for the recipe. I use just a tablespoon and spread it around with my hands.
Combine oil, honey, brown sugar, vanilla and salt in a medium (2 quart) saucepan. You can leave this on low to medium-low heat while you measure the other ingredients into a large bowl. Do NOT heat over high heat and walk away because you might overcook the sugar and have an undesirable clean-up situation on your hands. Stir occasionally until the sugar melts. This is not an emulsion so the oil and sugar will not combine.
While the sugar mixture is cooking, combine the other ingredients in a large bowl. Pour the sugar over and stir quickly for even distribution. Small clumps are fine, but large clumps should be broken up. At this point, the original recipe says you can use your hands to mix the sugar into the dry ingredients. DO NOT DO THIS if you value the skin on your hands. A large wooden spoon works fine. If the mixture sticks to the wooden spoon you can scrape it off with a regular silverware spoon.
Divide evenly the granola mixture between the two pans. I usually bake one at a time. Depending on your oven’s actual temperature (an oven thermometer is handy gadget) and even distribution of heat, it should take 10 to 15 minutes to bake. Every five minutes during baking, stir the granola by bringing all the mixture from the edges into the middle, incorporating it, and then leveling it off. The edges tend to cook faster than the middle section. Also, your oven may be hotter in back than in front, especially since you are opening the door every five minutes to stir, so rotate the pans once during baking. Once finished baking, place on a cooling rack to cool completely.
Once you have baked and cooled both batches, break up any large clumps, leave the little guys, and combine both batches together in an airtight container. Can be stored for up to 10 days.
Note: Do not make this on a humid day. You need the granola to completely dry out during the baking and cooling processes. When it is humid, this will not happen, and the granola ends up being sticky and a bit soft instead of crunchy. Further, it will not keep as long because of the undesired moisture content.

Sour Cream Ambrosia

Grant Corner Inn, SANTA FE, NEW MEXICO
Just two blocks from the historic Plaza, this exquisite Colonial manor was built in the early 1900s as a home for a wealthy New Mexico ranching family. The following recipe comes from the inn’s own breakfast and brunch cookbook by Louise Stewart. Serve in footed glass dishes or goblets.

3 oranges, peeled and sectioned
8 ounces seedless green grapes
1/2 cantaloupe (1 pound), peeled and cut in chunks
¼ pineapple (1 pound), peeled and cut in chunks
½ cup sweetened flaked coconut
1/4 cup chopped pecans
1 cup sour cream
1 tablespoon honey
¼ teaspoon vanilla extract

For garnish: pomegranate seeds

1. Mix all the fruits, the coconut and pecans in
a medium-size bowl.
2. In a small bowl stir the sour cream, honey
and vanilla until well blended. Add to fruit
mixture and toss to coat or spoon over each
serving. Garnish with pomegranate seeds.

• Makes 6 servings. Per serving: 245 cal, 3 g
pro, 31 gcar, 14g fat, 17 mg chol, 41 mgsod

Twisted Cinnamon-Pecan Breakfast Yeast Bread

 

January 10, 2010

My sister and I plan to open a bed and breakfast when we’re both widows some day. (Please don’t discuss this idea with my husband. It makes him nervous.) This sweet yeast bread will definitely be on the menu.

Think sophisticated cinnamon roll with melt-in-your mouth tenderness. The twisted configuration ups the fanciness quotient considerably.

Just like 95% of the yeast bread I make, this recipe is mixed, kneaded and proofed in a bread machine but using a big electric mixer or mixing by hand is fine if you’re so inclined. Once the dough rises to double its original size, remove from the pan, shape, allow to rise again and bake.

Don’t be scared off by the shaping instructions. I’ve made many less than perfect twists in the past but they still tasted incredible–as in calling my name from the kitchen the rest of the day. The glaze will cover a multitude of sins. (Totally unrelated, what else covers a multitude of sins? Bonus points if you can name chapter and verse.) I normally use more icing than pictured here but I wanted you to be able to see the twist.

Twisted Cinnamon-Pecan Breakfast Yeast Bread (another bread machine recipe)

Makes 2 8-inch twists

Ingredients:
3/4 cup half and half (warmed for 1 minute in microwave)
1/4 cup unsalted butter
3 tablespoons sugar
1 teaspoon salt
2 eggs
3 (1/4)-3 (3/4) cups all-purpose unbleached flour
1 package instant or bread machine yeast or (2 1/4 teaspoons)
Filling:
3 tablespoons butter, softened
1/2 cup packed light brown sugar
2 teaspoons cinnamon
1/2 cup pecans, chopped and toasted
Icing:
2 cups sifted powdered sugar
1/2 teaspoon vanilla
2 + tablespoons milk or black coffee

Directions:
First: Place all ingredients in order listed into bread machine pan. Set on dough cycle. If you are inexperienced with a bread machine, check out the mini bread machine tutorial on this Monkey Bread post.

Second: When dough has risen to double, remove from bread machine and divide in half. Cover each portion with plastic wrap and let rest 10 minutes.

Third: Roll first half into a 9 x 20-inch rectangle. Spread with half the butter. Sprinkle with half of filling mixture. Starting at long side, roll up jellyroll style. Pinch seam to seal.

Now it gets a little tricky but the twist is what makes this sweet bread special. Proceed with confidence.

Fourth: Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.

Repeat process with other half of dough and filling. Cover and let rise in warm place until almost doubled in size. Preheat oven to 350 degrees F.

Fifth: Bake for about 25 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with spatula.

Adapted from Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart

Anne's Blue Corn Waffles Recipe

Brought to you by Ruth Mountain B&B

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Yield: 6 servings

Ingredients:
1 cup sifted cake flour
3 tablespoons sugar
1 tablespoon baking powder
« teaspoon salt
3/4 cup blue cornmeal
2 eggs, separated
1¬ cups buttermilk
5 tablespoons butter, melted and cooled
Honey Orange Sauce
Sift flour, sugar, baking powder and salt; stir in blue cornmeal and set aside.
Beat egg yolks until thick and lemon-colored. Beat in buttermilk and melted butter. Add to dry ingredients and stir just until blended.
Beat egg whites until stiff, not dry, peaks form. Stir 1/3 of whites into batter; gently fold in the rest.
Bake in a waffle iron and serve immediately with Honey-Orange Sauce.
HONEY ORANGE SAUCE
Makes about 2 1/2 cups
2 cups honey
4 teaspoons grated orange rind
1/2 cup freshly-squeezed orange juice
4 teaspoons Grand Marnier or Triple Sec
Warm honey in saucepan; add remaining ingredients and stir until combined.

Braided Chunky Chocolate Bread

Adapted from Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart.

 

I have adapted this recipe for the bread machine. It’s so easy and the results are predictable IF you get the flour and liquid amounts right in the beginning. Proportions may vary according to the humidity, ambient temperature, temperature of ingredients, hormones, etc. (Just kidding about the last one–I think.) For those of you who prefer to make bread with a mixer, click here for general instructions.

Some observations:

• I think Dutched cocoa tastes best in this bread. Valrhona is my favorite when I can get it. I buy it out of a bin at Central Market because it’s cheaper. Hershey’s Special Blend will also work.
• The egg wash is especially important since the dough is so dark in color.
• Although you could use chocolate chips, I highly recommend a good bar like Ghirardelli for best taste and appearance. If you must use chips, at least chop them just slightly–not too small or they’ll be absorbed into the dough. The chunks of chocolate are half the fun in eating this bread
• If braiding intimidates you, try a different shape or use a 9 x 5 loaf pan. I tried a round shape but it wasn’t good considering the color of of the bread, if you know what I mean.
• Serve bread with cherry butter or preserves for a “black forest” taste experience. Or spread with peanut butter a la Reese’s peanut butter cup. Try Nutella if you’re the kind of person who just can’t get enough chocolate.
• This bread is still amazingly good on day 2 and 3. Try it toasted. Oh my. Divine does not adequately describe it. Crispy on the outside with melted chunks of chocolate on the inside. What a way to start the day!
• Use this bread to make bread pudding or panini. I will be posting recipes for both soon.
• Leave out the chocolate chunks and use the dough to make cinnamon rolls. Finish with chocolate icing.

Braided Chunky Chocolate Bread

Ingredients:
1/2 cup whole milk or put 2 tablespoons heavy cream in measuring cup and add skim milk to make 1/2 cup
1/2 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon salt
2 eggs
1/4 cup butter (1/2 stick), melted and cooled
1/4 cup Greek yogurt (I use nonfat) or sour cream
1 teaspoon vanilla
3 1/4-1/2 cups bread flour (if you use all-purpose unbleached flour you will probably need the entire 3 1/2 cups)
2 teaspoons bread machine yeast
3 ounces semi-sweet chocolate bar coarsely chopped into 1/4 pieces.

Egg-wash: one egg plus 1 teaspoon water

Directions:
First: Add all ingredients except semi-sweet chocolate to bread machine in order listed. Set machine on dough cycle and start. Immediately check to make sure blades are in place and turning. After 10-15 minutes, assess consistency of dough. Add flour 1 tablespoon at a time if necessary to get dough to come into a ball. If dough is too dry and slapping the side, add milk 1 tablespoon at a time until dough sticks to side slightly but pulls off. If you are new to using a bread machine, click here for some tips with pictures.

Second: When dough cycle is complete and dough has risen to double its original size, remove from machine to lightly floured board. Divide dough in thirds. Roll out each third to an approximately 5 x 14-inch rectangle. Sprinkle 1/3 of chopped chocolate over each rectangle. Roll from long side into a cylinder and seal. You should have three snake-like pieces of dough with no visible chocolate pieces. Transfer to a prepared cookie sheet (covered with a silicone baking mat or parchment paper). Form into a braid, tuck the end pieces, and shape into a semi-circle. Cover with a towel and let rise in a warm place.

Third: When twist is almost double in size, brush egg wash over every exposed surface.

Fourth: Bake in a preheated 350 degree oven for 30-40 minutes. Admittedly, it is difficult to tell when this loaf is done because of the color but it does get brown. In fact, I cover mine with aluminum foil in the last 10-15 minutes so it won’t get too brown. This next hint may not be helpful until you have some experience but I lift the bread up on one side and if it feels relatively light, I know it is done. If it is still heavy, give it a few more minutes. You could use a thermometer. Reading should be approaching 190 degrees but you can be fooled if you happen to stick thermometer in a chocolate pocket. Cool on a rack.

Peachy Cornbread
(Serves 12. From the cookbook Grant Corner Inn by Louise Stewart & Pat Walter).
½ cup vegetable oil
¾ cup sugar
2 eggs beater
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups yellow cornmeal
1 cup milk
4 ripe peaches, peeled and chunked
Whipped honey butter (see below)

Preheat oven to 400 degrees. Grease and flour a 9 x 15-inch baking pan. In a medium mixing bowl, blend oil and sugar, beat in eggs and set aside. Into a small mixing bowl sift flour, baking powder, salt and cornmeal. Add dry ingredients to sugar-egg mixture alternately with milk. Stir in peaches. Pour into pan and bake at 400 degrees for 25-35 minutes or until golden brown. Serve warm with whipped honey butter.

Almond Fans–A Sweet Yeast Roll

Cinnamon Rolls are my Achilles heel. I have no self-discipline when they are in the house. I knew I shouldn’t make these last weekend because they are just fancy cinnamon rolls with almonds on top, but I couldn’t help myself. They were even better than I expected. I’m not admitting how many I ate.

I adapted the recipe from one of my favorite cookbooks, Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart. I have yet to find a bad recipe in this little book. In fact, I think I will make it one of my goals in life to try every one of Ms. Stewart’s yeast bread recipes. Surely this would qualify me for a Nobel Peace Prize or something similarly lofty. In reality, it would probably land me a spot on The Biggest Loser.

Although they look complicated, they aren’t hard at all. Like most of my bread recipes, I make it in a bread machine. But I have included the author’s original instructions in case you find kneading bread by hand therapeutic.

Almond Fans

Ingredients:
1/2 cup warm water
1/2 cup lowfat sour cream
2 tablespoons sugar
1 teaspoon salt
2 eggs
1/2 cup (1 stick) butter, softened
4 1/2 – 5 cups all-purpose, unbleached flour
2 packages or 4 teaspoons bread machine yeast

Filling:
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup softened butter

Frosting:
1 tablespoon butter
1 tablespoon cream cheese
1 1/2 tablespoon coffee or milk
1 1/2 cups powdered sugar
1/2 cup toasted sliced almonds

Directions:
First: Add ingredients to bread machine in order listed. Set to dough cycle. When finished, remove dough from bread machine pan.

(To make by hand: In large mixing bowl combine [active dry] yeast, water and 2 tablespoons sugar. Let stand 10 minutes, or until slightly bubbly. Mix in sour cream, salt and remaining sugar. Stir in eggs and butter. Gradually add enough flour to make soft dough. Turn out onto floured surface and knead until smooth and satiny, about 8 minutes. Put into greased bowl, cover and let rise in a warm place until doubled, about 45 minutes. Punch down and let rise again until almost doubled, about 35 minutes.)

Second: On a lightly floured board, divide dough into two portions. Roll each half to 12 x 12 inch rectangle.

Third: Spread half of melted butter (2 tablespoons) on one rectangle. Sprinkle cinnamon-sugar mixture evenly over buttered area. Begin rolling from long side and roll up tightly as possible. Flatten log slightly with palms and slice log into 6 pieces. Then using kitchen shears or pizza cutter, make 3 cuts into each slice cutting to within 1/2 inch to the other side. Twist each slice slightly to make it lay somewhat flatter. Place on a greased baking sheet or one covered with parchment paper or a silicone mat. Cover and let rise until almost double.

Alternate method for a smaller roll: Cut flattened log into 10-11 pieces instead of 6. Instead of 3 cuts make one. The final product won’t be quite as impressive as the large one but the calories will be much more reasonable. See the picture below for illustration of roll with 3 cuts (top) and roll with 1 cut (bottom).

Fourth: Bake at 375 degrees for 15-20 minutes until golden brown.

Frosting: Soften or allow butter and cream cheese to come to room temperature. Combine butter, cream cheese and coffee or milk together and beat until perfectly smooth. Dip over rolls with a spoon or pour into small plastic zippered bag. Cut off small corner of bag and use to drizzle frosting back and forth over rolls. Sprinkle toasted almonds over frosted rolls immediately before frosting dries. Or pick up frosted roll and turn upside down pressing icing into plate of almonds. This insures the almonds will stick to icing.