Monday, May 17, 2010

Recipes

Here are a list of the recipes from the workshop. I included the sticky buns as I could not find them in a search:


Tomato Basil Soup Recipe

White Bean and Chicken Chili

Kick Ass Bread Recipe

Cinnamon-Pecan Sticky Buns
From Country Home Magazine March/April 2002
Laurann Claridge

Dough
1 Tbsp. granulated sugar
2 envelopes active dry yeast
¼ cup warm water (105° – 115° F)
⅓ cup granulated sugar
3 eggs
1 ½ tsp. salt
1 tsp. vanilla (optional)
¾ cup whole milk
½ cup unsalted butter, melted (1 stick)
5 ¼ - 5 ¾ cups all-purpose flour
Unsalted butter, softened (for greasing bowl and pans)

Cinnamon-Sugar Filling
½ cup packed light or dark brown sugar
½ cup granulated sugar
2 tsp. ground cinnamon (or More!)
¾ cup coarsely chopped pecans toasted* (or More !)
⅔ cup dried currants or raisins (optional)
3 tbsp. unsalted butter, softened

Carmel-Pecan Topping
¾ cup packed dark brown sugar (or less depending on how sweet you like them)
½ cup unsalted butter (1 stick)
¼ cup light corn syrup or honey (use honey!)
¼ tsp. salt
1 ½ cups pecan halves or large pieces, toasted * (or More!)

To prepare dough: In a small bowl dissolve the 1 tablespoon granulated sugar
and the yeast in warm water. Stir to combine and let stand about 5 minutes or
until the mixture is bubbly.

Using a heavy-duty standing mixer fitted with the paddle attachment, or by hand in a large mixing bowl, combine the 1/3 cup granulated sugar, the eggs, salt, vanilla (if desired), milk, the ½ cup melted butter, and the foamy yeast mixture. Blend at low speed until smooth.

At the same low speed add the flour, about ½ cup at a time, mixing until well combined. Occasionally stop the machine to scrape down the sides of the bowl.

When most of the flour has been added and a slightly sticky dough has formed, switch attachments to the dough hook. Add the remaining flour until the dough is smooth and elastic. If the mixer is not being used, turn dough onto a clean, lightly floured, about 3 to 5 minutes, or until it’s smooth and elastic.

Lightly butter a large bowl. Gather the dough into a ball and place in bowl; turn dough to coat all sides with butter. Cover bowl tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, 1 to 1 ½ hours.

To prepare filling: In a small bowl combine brown sugar, granulated sugar, cinnamon, and toasted pecans. Stir in currants, if desired; set aside. Reserve 3 tablespoons of butter.

To prepare caramel-pecan topping: In a medium saucepan combine brown sugar, butter, corn syrup, and salt. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 1 to 2 minutes, or until butter has melted and mixture is well combined.

Meanwhile, butter two 9 x 1 ½ - inch round baking pans. Sprinkle half of the pecans in the bottom of each pan. Drizzle half of the caramel topping over the pecans in each pan. Set aside to cool.

To assemble buns: When dough has doubled in size, punch down and transfer to a lightly floured surface. Cover and let rest for 10 minutes.

Roll dough into a 24 x 14- inch rectangle. Spread the reserved 3 tablespoons of softened butter over the surface of the dough. Sprinkle the cinnamon-sugar filling over the butter, gently pressing the mixture into the dough with your fingertips.

Starting with a short side of the rectangle, roll the dough up in a spiral. Seal the seam by pinching the dough together. Cut dough crosswise into 12 slices, each a little more than 1 inch thick. Place 6 of the slices, cut side down, on caramel topping in each pan.

Cover both pans with plastic wrap. Let the pans stand in a warm place until nearly doubled in size, about 1 hour. Or, if desired, chill overnight; let stand at room temperature about 1 hour before baking.

When ready to bake, center the oven rack. Line a 15 x 10 x 1 inch baking pan with foil to catch the drips so you don’t have to clean the oven. Place 1 pan of rolls on the foil-lined pan. Bake in a 350° F oven for 30 minutes, covering rolls with foil the last 10 minutes of baking to prevent overbrowning.

Cool rolls in a baking pan about 5 minutes, then invert onto a large round serving plate. Repeat with remaining pan of rolls. Enjoy warm or at room temperature.

*Note: To toast pecans, place pecans in a shallow baking pan. Bake in a 350° F oven for 8 – 10 minutes or until lightly toasted, stirring once. Be careful because they easily burn!

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