Strawberry Brown Butter Shortbread Bar

I hate to mention, but we have strawberries out here in North Carolina at the Farmer's Market--I bought some on Sunday and decided today what I would do with them.

I love shortbread and even more the flavor of brown butter with its nutty essence, so why not put them together?  This is easy to make up, but it does have a little "wait" time after you brown the butter. The brown butter needs to go in the freezer for about 30 minutes to firm up again (but not freeze!).  These bars would be perfect with afternoon tea or your favorite beverage on the porch...listening to the birds and smelling the clean, fresh air of Spring!

Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg

Butter a 9" x 13" baking pan.  I happen to use a Springform version which makes removing the bars very easy!

In a sauce pan on medium heat, melt the butter.  Lower the heat and continue cooking until the butter foams.  This takes 7 to 10 minutes.  Stir the butter to make sure the "browned bits" get incorporated.  Remove from the heat and pour into a small, shallow dish.

Place this mixture into the freezer for 30 minutes.  It should be firm, but not frozen. In the meantime while the butter is setting, wash and cut the strawberries into 1/2-inch pieces.  You should have about 4 cups.

Preheat oven to 375F-degrees.  Sprinkle about 3 tablespoons of granulated sugar on the berries so they will macerate.  In a large bowl, measure the dry ingredients and whisk together.  When the butter is set firm, add pieces to the dry ingredients and use a pastry cutter (or two knives) to cut the butter into the mixture.

 Once the mixture resembles crumbs, add the egg to it and stir to combine.  It will still appear "dry".  Spoon about three-quarters of the crumbs into the prepared baking dish and press down slightly.  Use a slotted spoon to distribute the strawberries over the shortbread base.

Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.

Bake in the preheated oven for 30 minutes.  Remove and transfer to a rack to cool for 10 minutes.  Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish.  Cool completely, then cut into bars.  Makes 24 bars.

These shortbread bars are full of flavor and I can imagine trying other fruits too.  Enjoy!

Mason Lid Cherry Pies & April's Give-Away Apron

In the South we are fixated on mason jars.  We used them for our Sweet Tea, Lemonade, Beer or in my case, Diet Coke, bake pies or cakes in them, and of course use them as vases for our flowers.  However, when I saw this idea on FaceBook, I thought, "why not!"  However, instead of the jars, the rings and lids were used.

So, Sunday's dessert features hand-held Cherry Pies.  Perfect for picnics as the weather gets warmer or dress them up with some really good vanilla ice cream.  Easy to make, starting with my pie dough.

Perfect Pie Crust
4 cups King Arthur all-purpose flour
1 tsp. sugar
1 tsp. baking powder
1 tsp. salt
1 3/4 cups shortening (I use Crisco Butter-flavored in sticks for easy measuring)
1/2 cup cold water
1 tsp. apple cider vinegar
1 large egg

In a stand mixer, place all the dry ingredients and turn on low to combine.  While the mixer is running on medium speed, add the shortening, 1 T at a time.  Mix until it resembles "sand".  In a 2-cup glass measure, add the water, vinegar and large egg.  Whisk to combine.  Turn mixer on medium and pour the liquid into the dough, mixing only until it comes together in a ball.

Place dough on a lightly floured board and form into a log.

Divide the dough into fourths.

Flatten the pieces into round disks and wrap in plastic wrap.  If you're using the dough on the same day, refrigerate at least 1 to 2 hours.  However, this dough freezes well (for 6 months) if you place the wrapped disks into a quart freezer bag--label the date and you have pie dough when the urge hits you to bake:-D

To make the Lid Pies--I used a can of Cherry Pie Filling, but you could also make your own filling ahead of time.  Just make sure you cook your filling because these pies only bake 25-30 minutes.

Place the rings on a parchment-lined baking sheet.  Make sure the lid has the "rubber" side down away from the dough.

Preheat oven to 375F-degrees.  Roll out the dough and use a round cutter, larger than the  ring, or trace around the lid using a paring knife, about 1/2-inch large than the lid.  Place dough inside the ring.

Spoon 2-3 T of filling into the center of the dough.  Have a small dish of water handy and use your fingertips to dip in and run around the outside of the dough.  This helps the tops to adhere to the base.

Roll out more dough and cut circles the same size as the ring.  Use the paring knife to make a few slits in the top.  Place on top of the pies and press around the edges.  Use a fork to press the edges and give a decorative look.

Finally, beat one egg with 1 tsp. water and brush on top of the pies.  Sprinkle the tops with Demerara Sugar.

Place pies in the preheated oven for 25 to 30 minutes or until golden brown.  

Allow to cool slightly.  The lid allows for the pie to be pushed up and released from the ring.  You can serve these as "hand-held" pies or on a dessert dish with a little ice cream.  Enjoy!

This month's apron is also from "The Little House on the Prairie" collection.  I loved the tiny flowers and the vintage look of this fabric.  Comment on any posts this month and you could be wearing this lovely apron!

March's Apron Winner...

A quick post today to announce the winner of March's Apron; I didn't want to announce it yesterday for fear that someone would think it was an April Fool's joke!

Miss Jane is the winner of this lovely apron!  Please email me your address so I can get lovely apron off to you.  Tomorrow, I will post April's apron.

Banoffee Scones

Banoffee is the combination of banana and toffee together; a really good combination.  The first time I heard of this was while I was watching The Great British Baking Contest on PBS.  One of the contestants did a "take" on a Banoffee Pie for her entry and it sounded delicious.

Two chefs, Nigel Mackenzie and Ian Dowding claim to have invented this combination in 1971 in Jevington, East Sussex.  It was a take on an American dessert, "Blum's Coffee Toffee Pie that used dulce de leche and mandarin oranges.  Mackenzie suggested using bananas and it became a hit!  Consequently, the word "Banoffee" was entered into the English language and became synonymous with anything that tastes or smells like bananas and toffee.

I discovered this recipe in the latest issue of Sift magazine, produced by King Arthur Flour.  It can be found easily on the newsstand in your supermarket or book store.  Being a lover of scones this one intrigued me, but there is a whole section on Scones that may entice you even more--savory to sweet!

Banoffee Scones

2 cups King Arthur all-purpose flour (plain flour)
1 cup King Arthur whole wheat/white flour
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2" pieces
1/4 cup granulated sugar
1 T baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 medium banana, mashed
2 tsp. Vanilla extract
3/4 cup Toffee bits
1/2 to 3/4 cup buttermilk

Preheat oven to 425F-degrees (I use convection, so I preheated mine to 400F-degrees).  Line a baking sheet with parchment paper and set aside.

In a stand mixer, using the paddle attachment, combine all the dry ingredients on low speed.  Turn the machine on medium and add the butter pieces.  Continue to mix until it resembles "coarse sand."   Add the toffee bits and mix once more.  Add the mashed banana and vanilla extract and mix on low.  While the mixer is running, slowly add the buttermilk--using just enough for the mixture to come together.  I actually used almost 3/4 cups and it may vary depending if you are in a dry climate!

Remove the dough onto a lightly floured board and knead just a few times to come together.  Divide the dough in half.

Roll each half into a 6" to 8" round.  Cut the round into six pieces.

Place wedges onto the parchment-lined baking sheet.  Repeat with the second round.  I actually brushed the tops of my scones with half & half, although the recipe didn't call for it, but I like the tops browned.  Bake in the preheated oven for 14 to 16 minutes...or until the scones are browned.

I decided I would like a glaze on these scones, so I mixed up:

1 cup confectioners' sugar
1 T Light Karo syrup
1-2 T hot water

I used an off-set spatula to spread some glaze on the still warm scones.  Now all you need is a cup of tea/coffee, maybe butter or clotted cream, and jam.  Enjoy!

Brioche-like Rolls

There's nothing better than the aroma of bread (or rolls) baking.  I remember this oh so well from when my mother baked.  I made these rolls for the first time a few weeks ago and they turned out so well that I decided to bake them again and share my recipe.  Easy!!

Brioche is a challenging dough for beginners, but that doesn't mean you shouldn't enjoy the wonderful texture of this dough.  I've taken out the step of allowing the dough to rest overnight in the refrigerator, but I don't think I took out any of the taste.  I know Pillsbury has been advertising on television "croissants" for Easter dinner, but wouldn't it be a nice surprise to your family not to give them something out of a can, knowing the preservatives that are inside!

Brioche-like Rolls
4 - 4 1/2 cups King Arthur Bread Flour
1/3 cup granulated sugar
1 1/2 tsp. salt
1 cup milk, slightly warm
6T unsalted butter, softened
3 egg yolks

1/2 cup warm water (110F-degrees)
1 pkg (about 1 T) dry yeast
1/2 tsp. granulated sugar

4-6 T butter, melted for brushing the bowl, baking pan, and tops of rolls

First, proof your yeast.  Whisk the dry yeast into the warm water and add the sugar.  Allow to sit on for 7-10 minutes.  It should appear "bubbly" or "foamy" if your yeast is active; if not, buy new yeast!

In a stand mixer, using the dough hook, add 4 cups of bread flour, sugar and salt and mix on low to incorporate.  Add the warm milk and your proofed yeast and turn the mixer on low (Setting #2).  While the mixer is running, add the egg yolks (save the whites for macarons!), then, the softened butter, 1 tablespoon at a time.  The dough is soft, but should not be overly sticky.  If needed, at more flour until it comes away from the bowl.

 
Place dough on a bread board and knead until smooth.  Brush melted butter inside a large bowl and place the dough, right-side down, then flip it over.  Cover with plastic wrap and allow to sit 1 to 1 1/2 hours until doubled.

Punch down dough and turn out onto the bread board.  Use a bench scraper to divide dough into twelve pieces.  Brush a 12" x 8" baking pan (I use my Le Cruset, but you can also use a glass baking dish) with the melted butter.  Roll the dough pieces into balls and place in the baking dish, leaving some room between the rolls.  Cover and allow to rise another 30 to 45 minutes (until doubled).

When the dough is close to being doubled, preheat over to 375F-degrees.  Brush tops of rolls once more with melted butter and bake for 18 minutes (or until golden brown).  Remove from the oven and yes, brush once more with butter to give a shine to the tops of the rolls.

See, easy and it doesn't have to come out of a can--Enjoy!

Black & White Banana Bread

Hold on to your aprons...I've created another Banana recipe and this one is a winner!

This morning, I found five, yes five, bananas hanging on the rack and hubby says, "these are too ripe for my cereal."  Obviously, the speckled peels turns him off even though I know the banana is at its best.  What to do?  It came to me that I've never done a "marbled" banana bread, so an idea was born.

Black & White Banana Bread

3/4 cup Butter-flavored shortening (if you use the sticks, this is a simple measure!)
1 1/2 cups granulated sugar
2 tsp. Vanilla extract
4 large eggs
5 medium bananas, peeled and mashed
3 cups King Arthur all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1/4 cup Dutch-processed cocoa
2 oz (about 1/3 cup) bittersweet chocolate chips, melted

1/4 cup Nutella

Preheat oven to 350F-degrees.  Grease and flour two 9" x 5" loaf pans (or use a baking spray)

In a stand mixer, using the paddle attachment, cream the shortening and sugar together.  Add the vanilla and mix again on medium speed.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Add the dry ingredients and the mashed bananas (all at once) and mix on LOW speed just until incorporated.  Remove from the stand and use the rubber spatula to make sure all ingredients are incorporated.

Divide batter (I used the bowl from the mashed bananas to hold half of the batter).

To half the batter, add the cocoa and the melted chocolate and stir to incorporate.

I used scoops (one for the plain batter and one for the chocolate) to measure out the batter, alternating them.

Use a table knife to gently swirl the batters together.  As a final touch, I spooned about 1/4 cup of Nutella into a sandwich bag, cut a small hole in one side, then squeeze some Nutella on top of the batters before baking.

Bake in the preheated oven for 55 to 60 minutes.  Use a cake tester poked in the center to check if it's done.

Interesting flavors in this moist bread and the addition of the chocolate was definitely a great idea...if I do say so.  Enjoy!

Easy Lemon Pie!

I love lemon, like my mom and sister!  And, this pie is the easiest I've ever made to satisfy that addiction.

It's a recipe I came across in the latest Hannah Swensen Mystery series by Joanne Fluke--Wedding Cake Murder.  I just bought this latest installment and there it was--"Easy Lemon Pie."  I thought, for Sunday dinner, this would definitely be a wonderful dessert.

Easy Lemon Pie
1 9-inch pie crust, preferably homemade (check out my No-Fail Pie Crust recipe)
1 whole medium-sized Lemon
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
4 large eggs

Preheat oven to 350F-degrees.  Roll out the pie dough and put in in a 9-inch pie pan.  Crimp the edges.

Cut the tough ends off the lemon.

Then, cut the lemon in half and each half into 4 slices.  (Should look like wagon wheels!) Remove all seeds.

Place all 8 seedless slices in a blender, food processor, or VitaMix.  Turn it on and process the lemon slices until they are mush! (Best describes what it should look like.)

Add the melted butter and sugar and mix quickly.  While the appliance is running, crack the eggs, one at a time and add through the top.  Blend until it is a homogenous "mush."

Pour into the prepared pie crust and place on a pan.  Bake for 35 to 40 minutes until the mixture turns solid and the top is brown.

Remove pie from the oven and cool on a wire rack.  Once it is cooled, serve with whipped cream, fruit, or Creme Fraiche or a combination.  Pie should be covered with plastic wrap and refrigerated.

This has been a busy Sunday--lots of recipes coming in the next few days.  Enjoy!

In Honor of Mrs. Pattmore--Crumpets

As Downton Abbey came to an end, I find myself this weekend, going through withdraws!  The beloved series on PBS kept us all wondering what the Crawley family was up to and how the changing of times closed the gap between the downstair's help and the privileged elite upstairs.

Admittedly, I am going to miss it, especially Mrs. Pattmore, who cooked and baked each week for a family she respected and they respected her.  I couldn't help but chuckle when an electric mixer was introduced and it reminded me of a similar occasion with my mother and a Cuisinart Food Processor! I still can hear my Mom saying, "that's not making bread in one of those contraptions!"  She came around, as Mrs. Pattmore did, and bought one herself after I showed her how easy it was to mix and knead dough in.

So, the last few days, I made Brown Sugar Shortbread Cookies and this morning, Crumpets.  They're very simple to do and with the help of rings, you can pull these off too.

Crumpets
1 cup + 3 T milk
1/4 cup water
2 cups + 2 T King Arthur Bread Flour
1 T dried yeast
1/2 tsp. granulated sugar

Melted butter for greasing the rings

Heat the milk and water together in a small saucepan until just warm enough to put your finger in and hold it for a few seconds.

Place the remaining ingredients in a medium mixing bowl and make a well in the center.  When the liquid is the right temperature, pour it in the center and stir with a rubber spatula to make a smooth batter.  Don't overheat, stop as soon as it is smooth!  Cover the bowl with plastic wrap and leave in a warm place for 45 minutes.

The batter will rise, forming bubbles and become sticky.

Melt about 3 Tablespoons of butter in a small saucepan.  Put a flat griddle or large heavy-based frying pan on the stove over medium heat.  Brush the rings with the melted butter.  When the butter is sizzling, spoon about 3-4 tablespoons of batter into each ring.

Turn down the heat to low and continue cooking for 10-15 minutes until the crumpet tops are almost cooked, with just a hint of undercooked mixture.

Remove the crumpet rings and flip the crumpet over, using an off-set spatula.

Cook for 2 minutes more.  You can place them in a low oven to keep warm while you cook the remainder batter.  Recipe made 10 crumpets.

You can serve straight away with butter and jam or whipped honey, but they can also be toasted.

As Isobel and Violet said...

Isobel (Wilton): "What else could we drink to? We're going forward into the future, not back into the past."
Dowager Countess: "If only we had the choice."

My choice would be for this series to never end, but then no one asked me.  Enjoy!!