Ingredient: flour

Rhubarb Custard Cream Puffs w/ Craquelin Topping

Rhubarb elicits so many childhood memories. I love growing this so-called fruit that’s actually a vegetable. A perennial, rhubarb really grows itself.  It’s the first to poke through the soil in early spring, starting with little red bumps and furled, neon green leaves that stretch out dramatically in a few weeks. The Chinese were perhaps the first to use rhubarb for its medicinal purposes. In fact, it was one of the first Chinese medicines to be exported to Europe, sometime in the fourteenth century. The European colonists brought rhubarb seeds to the New World, and records show that it was grown and cultivated as early as the eighteenth century.

The popularity of rhubarb increased considerably in the twentieth century between the two world wars. Perhaps the fact that it grew anywhere and with little fuss, made it a good crop for the Depression years.

Call it my renewed passion for all things old-fashioned, to me, rhubarb is delicious and interesting. It’s known as ‘the pie plant’ but you can use it in so many applications sweet or savory. One such example are these rhubarb cream puffs with craquelin topping.

Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.

Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.

Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. This topping reminded me of a similar cookie-like topping used on Mexican sweet bread called ‘conchas’. It certainly dresses up ordinary cream puffs.

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 Rhubarb Custard Cream Puffs w/ Craquelin Topping
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Course dessert
Cuisine American
Keyword rhubarb custard cream puffs w/ craquelin topping
Servings
Minis
Ingredients
Stewed Rhubarb
Thick Custard
Craquelin Topping
Choux Pastry
Course dessert
Cuisine American
Keyword rhubarb custard cream puffs w/ craquelin topping
Servings
Minis
Ingredients
Stewed Rhubarb
Thick Custard
Craquelin Topping
Choux Pastry
Votes: 1
Rating: 5
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Instructions
Stewed Rhubarb
  1. In a small saucepan, combine the chopped rhubarb, sugar & water. Cook over medium-low heat for 5-8 minutes until rhubarb is soft, jammy & holds its shape. Remove from heat to cool.
Thick Custard
  1. In a small bowl, mix the custard powder & sugar with a splash of the cold milk to form a smooth paste. In a saucepan, heat the remaining milk & vanilla until just starting to simmer. Whisk the hot milk into the custard paste, then pour everything back into the saucepan.
  2. Cook over a medium-low heat, whisking continuously, until the mixture becomes very thick & glossy. Remove from heat & beat in the butter until melted. Press a piece of clingfilm directly onto the surface to prevent skin from forming.
  3. Allow to cool then place it in a food processor with the stewed rhubarb & blend to a smooth pudding-like consistency. Set aside to cool further until ready to use.
Craquelin
  1. In a food processor, process sugar, red gel coloring (if using) & butter until they form large crumbs. Add flour, salt & vanilla; process until a dough forms. Bring dough together to form a disk.
  2. Roll the dough between 2 pieces of parchment paper until it is 1/16-inch thickness. Place in the freezer for about an hour then cut into (18) 2-inch circles & keep in the freezer until ready to use.
Choux Pastry
  1. Preheat oven to 350 F. Line a couple of cookie sheets with parchment paper.
  2. In a saucepot, combine milk, water, butter & salt; bring to boiling. Add flour, all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat & add eggs, one at a time, beating well with a wooden spoon after each addition.
  3. Place dough in a piping bag fitted with a large round tip. Pipe (18) 1 1/2-inch circles. Cover each with a frozen craquelin round circle of dough. Bake for 30-35 minutes or until slightly golden, puffed & firm. Transfer to a wire rack & allow to cool.
Assembly
  1. Poke a hole in each cream puff. Fill a pastry bag with rhubarb custard & gently pipe filling into each cream puff. Serve.

Blackberry Rhubarb Streuseltaler

I love making these German streuseltaler pastries because the flavor combination possibilities are endless. Switch up the ingredients in the filling and the streusel by adding different spices, nuts, and fruits. I posted various versions on the blog such as rhubarb, pumpkin, black forest and today I’m making blackberry/rhubarb.

The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.

Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.

A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.

Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!

I can’t tell a lie; Brion & I love streuseltaler so I’m sure I’ll keep on coming up with another flavor combination to try.

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 Blackberry Rhubarb Streuseltaler
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Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Blackberry / Rhubarb Compote
  1. Place the rhubarb, blackberries, sugar, salt, & vanilla into a medium pan & simmer over medium-low heat for about 30-40 minutes, stirring often, until the rhubarb & blackberries have broken down & the compote has thickened. The compote will cling to a wooden spoon when it is done. Remove from the heat & allow to cool to room temperature. (Taste your compote – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)
Streusel Topping
  1. In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your fingertips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool for a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
  6. Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of blackberry/rhubarb compote to each dough piece & spread leaving a border around the outside.
  7. Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
  1. In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • Being lovers of cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
  • I should mention, making the compote the day before needed will speed up your baking process.
  • These streuseltaler are incredibly soft & so good!

Roasted Beet Biscuits

Beets aren’t just for salads anymore. These highly nutritious root vegetables can be found on dessert menus everywhere and are popping up in many recipes both sweet and savory. I always think of beets as a love-them-or-hate-them food.  You’re either all in or all out! 

Beets have been used in baked goods since the late 19th century, and especially during World War II when food was rationed. Think about some of the classics: carrot cake, pumpkin pie, banana bread, and zucchini loaf. Beets add moisture to baked goods along with a natural sweetness. 

In yeast breads, roasted beet puree makes for an incredibly tender crumb and moist interior thanks to the added hydration of the purée (similar to potato bread!) and a delicate crust, since the natural sugar in the beets creates more caramelization. Ultimately, the beets add a pleasantly earthy, subtly sweet flavor that enhances the rolls without overpowering them. 

The idea of using beets to bulk up bread dough is said to have originated in Paris or Vienna or Germany.

Today the nutrition-packed beet is considered a ‘super food’, credited with everything from lowering blood pressure and increasing energy to fighting inflammation and detoxifying the body.

With that in mind, it seems like a good reason to make some roasted beet biscuits to serve with some grilled chicken and corn on the cob.

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 Roasted Beet Biscuits
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Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F.
  2. Put the flour, baking powder, salt & sugar in the bowl of a food processor and process briefly to combine.
  3. Pulse in the butter, about 10-15 pulses to break it up & evenly distribute it through the flour. The mix will be coarsely crumbly.
  4. Whisk together the buttermilk & beets, then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. DON'T OVER PROCESS.
  5. Turn the wet dough out onto a floured board & knead a couple of times to blend the beet color through the dough.
  6. Pat the dough into an thick 8 inch round & cut 6 biscuits. Reform the dough gently & cut 2 more.
  7. Place the biscuits on a parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes. If your pan can’t fit in the freezer, put it in the refrigerator.
  8. Bake the biscuits for about 15-18 minutes, until risen & baked inside.
  9. Cool on a rack, or eat hot. Nice to serve with grilled chicken & corn on the cob. On the other hand Brion & I enjoyed ours with a veggie omelet.
Recipe Notes
  • The beets should be roasted until they are completely soft, and you need to puree them thoroughly, so they are as smooth and lump free as possible.
  • You will want to knead the dough briefly to work the beet puree through the dough so that your biscuits have as uniform a color as possible. The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.

Individual Tomato Onion Galettes

The galette is a perfect example of France’s time-honored relationship with baking. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savory bakes. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.

Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. Galettes can be served in individual portions. This means that the crust-to-filling ratio is better than a slice from a larger galette. 

Brion & I enjoyed these tasty little galettes with some roasted pork chops.

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 Individual Tomato Onion Galettes
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Rating: 5
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Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
Votes: 1
Rating: 5
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Instructions
Crust
  1. Preheat oven to 400 F.
  2. Whisk together flour, cornmeal, parmesan, oregano, salt & pepper. Add the water & oil & mix until combined. Pat into a disk & wrap in plastic wrap. Place in refrigerator for 1/2 an hour.
Filling
  1. Sauté onions in olive oil until they are golden brown & caramelized. Slice tomatoes & grate cheese for sprinkling. Set aside.
Assembly
  1. Lightly flour work surface. Divide crust into 4 pieces. Roll each one into about a 6-inch diameter. Press into 4 individual tart pans.
  2. Spread onions into bottom of shell. Fan the tomatoes on top of the onions then sprinkle with cheese.
  3. Bake for 20-25 minutes, until pastry is golden & crisp & tomatoes are soft. Serve warm.

Strawberry Focaccia Cheese Danish

There is something irresistible about both focaccia and a cheese Danish. Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. Today’s blog recipe is a new take on an old favorite, this modern riff on the cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it’s baked in a 14 x 4-inch pan and cut into rectangles. 

Some say the key to a great Danish is the dough and filling, and that even if the dough isn’t fancy, it should be light, sweet, and fluffy. Others say that the filling is what sets a great Danish apart, and that adding a little lemon juice and vanilla can make a big difference.

The history of the cheese Danish is a mix of multiple theories and events that took place in various European countries: 

  • French origins

According to one story, the pastry was invented by a French baker named Claudius Gelee who accidentally left out butter while making dough. To hide his mistake, he folded butter into the dough, resulting in a light and successful pastry. 

  • Austrian influence

In the mid-1800s, Danish bakery owners hired Austrian bakers to replace striking workers. The Austrian bakers brought with them their own recipes, including the Viennese lamination technique, which is used to create the pastry’s layers. The Danes called the pastry ‘wienerbrø’ (Vienna bread). 

  • Danish adoption

Danish bakers adapted the Austrian recipes to their own tastes by adding more egg and fat. The pastry became popular in Denmark and is now known as the Danish pastry. 

Focaccia dough is typically made with flour, yeast, water, salt, and olive oil. Some recipes add eggs to make the dough richer as I’m doing here today. Sweet focaccia can be made with a variety of flavors, such as cinnamon, apple, or rhubarb. This strawberry version has the characteristic soft, chewy interior of focaccia with a sweet ‘Danish’ pastry topping.

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 Strawberry Focaccia Cheese Danish
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Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Votes: 1
Rating: 5
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Instructions
Strawberry Topping
  1. In a saucepan, combine strawberries & sugar & place them over medium heat. Cook while stirring until the sugar has melted into a thin strawberry syrup & berries still have some shape. Remove from heat & allow to cool.
Cream Cheese Filling
  1. In a small bowl, place cream cheese, sugar, milk & lemon zest & beat together until smooth. Set aside.
Focaccia
  1. In a bowl, combine 3/4 cup lukewarm water with the pinch of sugar. Sprinkle with yeast & let stand for about 5 minutes until foamy.
  2. In another bowl, combine flour, salt & 1 tsp sugar. When yeast is foamy, whisk in 2 Tbsp olive oil then add flour mixture combining with a fork. Place shaggy dough on a work surface & knead for about 3 minutes until soft & elastic.
  3. Oil bowl & place dough in it. Cover with plastic wrap & a tea towel & let rise in a warm place until doubled in bulk,
Assembly
  1. Preheat oven to 375 F.
  2. On an OILED work surface, roll out dough to about a 15 x 5-inch size. Transfer to a 14 x 4-inch baking pan. Press gently into pan.
  3. Using a spatula, cover dough with cream cheese filling. Next, top with strawberry filing, slightly swirling into cream cheese.
  4. Bake until sides are golden brown, about 25 minutes. Allow to cool in pan for about 5-10 minutes then remove from pan with a long metal spatula. Transfer to a wire rack to cool further. Slice & serve.
Recipe Notes
  •  

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.

Red Lobster Copycat Cheddar Bay (Biscuit) Bread

Copycat recipes have become increasingly popular in recent years, particularly among amateur cooks looking to recreate the flavors and presentation of their favorite restaurant dishes. A copycat recipe can be an excellent way to enjoy a favorite dish without the hassle of dining out or ordering in. By blending precision and creative ingenuity, a knowledgeable cook can craft a perfect facsimile of any beloved dish to impress even the most discriminating palate.

When Red Lobster’s cheddar bay biscuits first hit tables in the early 1990s, the biscuits were called ‘freshly baked, hot cheese garlic bread’. By 1996, they had stepped into their proper name: Cheddar Bay Biscuits. In 1992, Kurt Hankins, then-head of Red Lobster’s culinary development team, created these delectable biscuits. Inspired by Texas Toast and French bread, he adapted a traditional biscuit recipe by substituting sugar with garlic and adding cheese. 

Contrary to what the name suggests, Cheddar Bay isn’t an actual location. Red Lobster used this whimsical name ‘to reflect the seaside atmosphere of Red Lobster restaurants.’ Initially, the biscuits were served on trays in the waiting area as an appetizer while guests waited for their tables. The marketing tactic worked, but it became too successful. Demand for Cheddar Bay Biscuits overwhelmed the servers in the lobby, so Red Lobster moved the biscuit-dining experience to the tables.

Red Lobster’s cheddar bay biscuits are top tier bread sides, so why not make it into loaf form? This bread is oozing with cheesy flavor and the garlic butter topping is the icing on the quick bread you might say!

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 Red Lobster Copycat Cheddar Bay (Biscuit) Bread
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Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Votes: 1
Rating: 5
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Instructions
Bread
  1. Preheat oven to 350 F. Spray or grease a 12 x 4-inch loaf pan.
  2. Combine yeast, lukewarm water & 1 tsp sugar. Set aside for 5 minutes or until thick & foamy.
  3. In a large bowl whisk together flour, baking powder, baking soda, sugar & Old Bay seasoning.
  4. Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas. Add buttermilk then yeast mixture. Stir in cheddar cheese & dill. Do not over mix.
  5. Place batter in greased baking pan & lightly level out.
  6. Bake for 25 minutes or until bread tests done with a wooden pick.
Topping
  1. In a small dish, whisk together melted butter & garlic powder. Brush with garlic butter.
  2. Serve warm.

Apple Maple Boursin Crescents

Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational. 

There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.

Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.

Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.

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 Apple Maple Boursin Crescents
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Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
  1. In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
  1. In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
  2. Preheat oven to 350 F.
  3. Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
  4. Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
  5. Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
  6. Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
  7. Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes

• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.

Cornbread Cinnamon French Toast

French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.

When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two.  Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.

Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich. 

Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.

Print Recipe
 Cornbread French Toast
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cornbread
  1. In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
  2. In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
  3. Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  4. When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
  5. Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
  1. In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
  2. Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
  3. Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
  4. Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.