Cinnamon Bun Crust for Apple Crumble Pie!

This is the second part to the cinnamon bun recipe previously posted. This part is easier.

Ingredients:

Cinnamon buns about 15 thinly sliced

10-15 Cortland apples peeled and sliced.

1/4 cup flour

1/4 cup butter softened

2 tablespoons Epicure's cinnamon

1/4 cup brown sugar

1/4 cup rolled oats

Preheat oven at 350 degrees. For the crust, your cinnamon buns will likely lose some shape but that's okay. Take your roll of cinnamon buns and slice them about an inch thick. You will need roughly 15 rolls depending on the size of your pie tray. Using your roller, flatten out the cinnamon rolls to fit your tray. Fill your pie with the apple slices. The more apples the better the pie. A nice high crumble pie is so yummy.

In a bowl cut together the flour, brown sugar, cinnamon, oats and butter. Once the mixture is crumbly, add to the top of your pie. Bake for roughly 45-50 minutes. Test apples to make sure they are cooked. Serve drizzled with caramel sauce and vanilla ice cream!

As Always, Happy Eating!

Sin - amon Bun!

I love a good cinnamon bun. Who doesn't? This is a two part recipe. First the buns themselves then a pie using the buns as crust. Yes I said it cinnamon bun crust. And it is divine!

Ingredients:

Dough:

3/4 cup warm water

2 1/4 teaspoon active dry yeast

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 cup buttermilk, room temp is best

1 egg

1/3 cup oil (I like extra virgin olive oil best)

4 1/2- 5 cups flour

Filling:

1 1/4 cups light brown sugar

2 1/2 tablespoons ground cinnamon

2 tablespoons cornstarch

1/2 cup of butter room temp

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar. Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched. 

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish, then line with parchment paper, and butter again.

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. 

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls. 

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown.
Do not overbake!

As Always, Happy Eating

Baked Potato Soup On Overdrive!

This is one of my favourite recipes. I found it about a year ago and it has become to go to soup in the house. We are experiencing high winds, and cold temperatures with the hurricane that passed by so this is on the menu!

Ingredients:

1 pound of bacon, chopped roughly

1 onion, medium sized, minced

1 medium carrot, peeled and diced small

3/4 cup celery diced

4 russet potatoes (these are a MUST) roughly peeled and diced

4 medium red potatoes, peeled and diced

1/4 cup flour

2 cups chicken stock (I used Epicure's Chicken Bouillion)

coarse sea salt and pepper to taste

4 cups heavy whipping cream (to lighten I use 1-2 cups cream and the rest 1% milk)

1 cup shredded cheese (optional)

In a large pot over medium heat fry the bacon until crisp. Remove the bacon keeping as much of he grease as you can, As I've stated before I dislike the texture of onions, so I get out my food processor and mince the onion, carrots and celery. Add them to the bacon fat and cook about 5 minutes. Whisk in flour and let cook for about 5 minutes. Slowly add the chicken stock. Now add the potatoes. Let cook over medium heat until the potatoes can be mashed. Add the cream in the last 5 minutes of cooking the potatoes.  Roughly mash the potatoes, leaving small potato chunks for texture. Add the bacon (and cheese). Salt and Pepper to taste. 

Garnish with a little bacon, cheese and chives.

As Always, Happy Eating!