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Recipes

Copycat Recipes: Two Bite Cinnamon Buns

BT Calgary | posted Wednesday, Sep 2nd, 2015

Two Bite Cinnamon Buns

Makes 2 dozen mini cinnamon buns.

Makes 2 dozen mini cinnamon buns.

INGREDIENTS:

Dough –

  • 2 cups flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 1/4 cup canola or other mild vegetable oil

Filling –

  • 1/2 cup packed dark brown sugar
  • Cinnamon

PREP:

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine flour, sugar, baking powder and salt. Add the milk and oil and stir by hand just until you have soft dough.
  3. Divide the dough in half. On a lightly floured surface, pat or roll each piece of dough into a 6×12-inch rectangle. Sprinkle each with half the brown sugar and cinnamon and starting from a long side, roll tightly jelly-roll style into a log. Cut each log into 12 inch-long pieces (try cutting it in half, then each half in half, etc.) and place each piece cut-side down in a mini muffin pan.
  4. Bake for 15-20 minutes, until golden. Invert onto a platter while still warm.

Enjoy!

 

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Copycat Recipes: Rosemary Raisin Pecan Crisps

BT Calgary | posted Wednesday, Sep 2nd, 2015

Rosemary Raisin Pecan Crisps

Makes about 8 dozen crackers.

Makes about 8 dozen crackers.

INGREDIENTS:

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup green pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flaxseed (optional)
  • 1 Tbsp. chopped fresh rosemary

PREP:

  1. Preheat oven to 350° F.
  2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
  3. Pour the batter into two 8×4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.)
  5. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!

Enjoy!

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Copycat Recipes: Homemade Jos Louis

BT Calgary | posted Wednesday, Sep 2nd, 2015

Homemade Jos Louis

Makes 1 dozen pies or 2 dozen cookies.

Makes 1 dozen pies or 2 dozen cookies.

COOKIES:

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup buttermilk
  • 1/2 cup chocolate chips (optional)

FILLING:

  • 1 batch Seven Minute Frosting (below) or 1 jar Marshmallow Crème
  • Seven Minute Frosting:
    1 1/2 cups sugar
    1 Tbsp. light or golden corn syrup or honey
    1/3 cup water
    2 large egg whites
    1 tsp. vanilla, coconut, maple, mint, or other flavored extract
    1. In the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water, combine the sugar, corn syrup, water, and egg whites. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot.
    2. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.

PREP:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
  3. In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into half a cup of very hot water until dissolved.
  4. With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. Stir in the chocolate chips. The batter will be quite wet, almost like cake batter. (You want them to be cakey and soft, so that the filling doesn’t squish out the end when you bite into it.)
  5. Drop large, round spoonfuls of batter (use a large scoop, if you have one) 2 inches apart on a parchment-lined baking sheet. Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
  6. When completely cool, spread the bottom of one cookie with frosting or marshmallow cream, then sandwich with a second cookie. Repeat with remaining cookies and cream. Store extras individually wrapped in plastic wrap.

Enjoy!

 

 

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