bakekrazy

Scones are a biscuit like pastry and are usually eaten at breakfast. We make several Scones flavors each day at the Bakery. This recipe I have added fresh strawberry and chopped them into 1/4″ pieces and glaze the scone with a vanilla icing.

Pre-heat your oven to 400 degrees and spray a 1/2 sheet pan with vegetable spray

Batter
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter cubed and cold
1 1/4 cup heavy whipping cream
3/4 cup of fresh strawberry chopped into 1/4″ and frozen
Drizzle
2 cups confectioners sugar
1 tablespoon melted unsalted butter
1 to 2 tablespoons of milk
1/4 teaspoon vanilla extract

In a medium mixing bowl add in the flour, sugar, baking powder and salt and mix. Cut in the cold butter and form a crumble, add in the heavy whipping cream to form the batter. Fold in the frozen fresh strawberry and roll out onto a lightly floured surface and knead just to incorporated. Form a 10″ x 6″ square and place onto the prepared sheet pan and refrigerate for 30 minutes. Remove the sheet pan and cut into the dough 3/4 through into your desired shapes and bake 25 – 35 minutes until the tops are a golden brown color. Remove from the oven and cut the remaining way through and allow them to cool. To make the drizzle, add the confectioners sugar with the melted butter, milk and vanilla extract. Mix well and when the scones are completely cooled coat with the drizzle.

Enjoy
Chef Brian Klauss

Chocolate? who doesn’t like chocolate. In this recipe I made chocolate Macaroons and sandwiched them with Nutella.

1 1/2 cup almond flour (King Arthur Flour)
1 cup confectioners sugar
3 egg whites
1/2 cup of sugar
1/3 cup cocoa powder
3 tablespoons water
pinch of cream of tarter
pinch of salt
Chocolate Ganache or Nutella

Prep a cookie sheet with parchment paper. Using a 1 1/2″ template draw 20 circles on the parchment paper (curve side up) Then flip over onto the cookie sheet

Place the almond flour, confectioners sugar and cocoa powder into a food processors and blend allowing the mixture to crumble finely about 30 seconds then sift into a medium bowl removing any lumps, set aside. In a sauce pan add the sugar, and water stirring over a medium heat allowing the sugar to dissolve. Bring to a boil allowing the mixture to reach 235 degrees, then remove from the heat and set aside. In a stand mixer at high speed add the egg whites, cream of tarter and salt whip until it becomes somewhat stiff. Add in the sugar mixture at a steady stream developing a meringue with soft peaks. Fold the almond mixture into the meringue until incorporated, do not over fold. Place the batter into a pastry bag with a 1/2″ opening and from the center of the circles dispense the batter allowing it to run to the outlined edge. Tap the cookie sheet on the counter several times to flatten the tops somewhat. Place the cookie sheets on the counter and allow them to rest for approximately 1 hour. Pre-heat your oven to 275 degrees then bake in the center of the oven for 20 – 25 minutes. Once slightly cooled place onto a cooling rack. Once cooled apply your filling onto the flat surface of a cookie then apply a second cookie to form a sandwich. Sprinkle with a little cocoa powder.

Enjoy
Chef Brian Klauss

Today is the first day of spring and we are looking forward to opening mid-May in the beautiful Village of Port Sanilac, Michigan. Our first stop will be serving refreshments at the Concert “The Hackwells” located at the Sanilac County Historic Village & Museum. We have a lot of exciting and new products coming out this year, many of which you could sample at the Museum on May 5th by getting yourself a ticket to the concert. (sanilaccountymuseum.org)
Here is one of the great products “Brownie Bites” We made our favorite brownie mix by using a mini cupcake pan to create these wonderful brownies. They can be topped with frosting or mixed with nuts, they come 12 to a pack and are great for a little chocolate pick me up!

1 cup sugar
1/2 cup butter
2 eggs
1/3 cup cocoa powder
1/2 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder

Pre heat your oven to 350 degrees and spray a mini cupcake pan with vegetable spray. (makes 28)

In the microwave melt the butter until very soft then with a hand mixer on low blend in the sugar, eggs and vanilla. Add in the cocoa, flour, salt and baking powder. Using a 1 oz scoop or a table spoon place the batter into the pan, 3/4 filled. Bake for 18 – 20 minutes in the center of your oven, do not over bake. Allow to cool 10 minutes then turn out onto a cooling rack

Enjoy
Chef Brian Klauss

The origin of the name johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called journey cakes because they could be carried on long trips in saddlebags and baked along the way.  Some historians think that they were originally called Shawnee cakes and that the colonists slurred the words, pronouncing it as johnnycakes. This is however johnnycake bread which is made a little differently, but has a great flavor especially with a little butter or jelly.

1 1/2 cups all purpose flour
3/4 cup of cornmeal (finely ground)
1/4 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup milk
1/4 cup vegetable oil
2 large eggs
1/4 cup molasses
2 teaspoons maple flavored sugar

Pre heat your oven to 325 and spray a 8 1/2 x 4 1/2 loaf pan

In a large bowl mix the flour, sugar, cornmeal, baking powder and salt, mix well. With a hand mixer at a low speed add in the milk, eggs, oil and molasses blend until incorporated. Place the batter into the loaf pan and sprinkle with the maple sugar. Bake for 50 – 55 minutes in the center of the oven. Allow to cool slightly then turn out onto a cooling rack.

enjoy
Chef Brian Klauss

Making a moist dense cake which resembles that of a wedding cake can be accomplished by adding a few ingredients to a packaged white box cake mix. This recipe is quick and easy and you will love the results.

15 1/4 oz white box cake mix
1 cup all purpose flour
1 cup sugar
1 1/3 cup water
1 cup of sour cream
4 egg whites
1/2 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon Almond extract
21 oz can of strawberry filling
1 container of fresh strawberries

Pre heat your oven to 325 degrees and adjust the rack to the center. Grease and flour 2 – 9″ square or round cake pans

In a stand mixer add all the dry ingredients, cake mix, flour, sugar and salt. Then at a slow speed with a whip attachment add the water, sour cream, vegetable oil, egg whites and both extracts. Mix until incorporated (do not over mix). Evenly pour the batter into each prepared pan and bake in the center of the oven for 20 – 25 minutes. Allow to cool, then invert onto a cooling rack. Fill every other layer with strawberry filling or buttercream.
Dip some of the fresh strawberry into the filling and decorate the cake.

Enjoy
Chef Brian Klauss

This is a pie with a layer of apple filling and a layer of a light brownie filling. If you love pie and blonde brownies then this pie is for you.

Preheat your oven to 350 degrees
6 large apples (granny smith)
2 cups of brown sugar
1 cup unsalted butter (melted)
1 1/2 cups all purpose flour plus 2 tablespoons
3 large eggs
3 tablespoons pure maple syrup
3/4 cup coarsely chopped pecans plus 1/4 cups of pecan half to decorate
10″ pie crust
Sanders Caramel topping

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Peel the apples and slice into 1/4″ wedges and cut in half. Toss the apples in 2 tablespoons of flour and place them in a frying pan over medium heat. Add in 1/4 cup of the melted butter and 1/2 cup brown sugar. Cook for approximately 10 minutes while stirring allowing the liquid to thicken, then remove from the heat and cool completely. In a large bowl add the flour, salt and baking powder and stir well to combine. Add in the eggs, maple syrup, remaining brown sugar and butter. Using a hand mixer at a low speed mix the batter to incorporate, then stir in the chopped pecans. Line a 10″ glass pie pan with the pie crust. Add in 3/4 of the apple filling and spread evenly, then add in the batter using the back of a spoon to the edges of the dish. Place the remaining apple onto and garnish with the pecans. Bake approximately 1 hour and 10 minutes.

Enjoy
Chef Brian Klauss

One of the most popular breads is the raisin cinnamon bread. I know because my wife loves it, as they say happy wife, happy life. This bread can be made with or without the raisins or even without the sugar cinnamon. You could even add herbs such as parsley, scallions and chives to make it an Herb spiral bread.

Allow about 6 hours or more to complete this recipe. This will make two 8″ x 4″ loafs

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Dough Starter
2 1/4 cups bread flour
1 3/4 cups 90 degrees water
3 tablespoons Honey
3/4 teaspoon instant yeast

In a medium bowl add all the ingredients and whisk for about three minutes to fully incorporate. Cover with some plastic wrap and set on the counter for a minimum of 1 hour.

Dough
2 1/8 cups bread flour
1/4 cups dry milk
3/4 teaspoon instant yeast
1 1/4 cup soft butter
2 teaspoons salt
1 1/2 cups raisins

Mix in the the flour, dry milk and instant yeast to the sponge mixture. Allow this to ferment for about 1 hour before continuing. In a stand mixer add the butter to the dough and mix until incorporated. Sprinkle the salt onto the dough and mix with a dough hook at a medium speed for about 10 minutes. Add the raisins and mix at a low speed to distribute throughout the dough. Pull the dough from the mixing bowl and knead for 2 -3 minutes, spray the inside of the bowl with vegetable spray and roll the dough inside the bowl to coat both sides. Cover and allow to proof. I use the microwave as a proof box, first I heat a cup of water to a boil then place it in the microwave along with the bowl of dough. This will speed up the proofing. The dough needs to double in size approximately 1 hour inside the microwave approximately 2 hours on your counter. Pull the dough from the bowl and flatten  a lightly floured surface then oil, cover and refrigerate 1 hour.

Cinnamon Filling
1/2 cup sugar
4 teaspoons cinnamon
1 beaten egg

Mix the sugar and cinnamon and set off to the side. The egg will be used to coat the dough surface both before filling and before baking.

Pre-heat the oven to 350 degrees and place a full sheet pan on the lowest rack

Pull the dough from the refrigerator and divide in half. Roll each dough out to approximately 7″ x 14″. Brush the dough with egg and take half the sugar mixture and spread in the center out to approximately 1/2″ of the edge. Now roll the dough from the short end as tightly as you can without stretching the dough. Place each dough log (seam down) into the prepared pans. Proof until double in size (The dough should crown the pan) If your not using the microwave method make sure you cover the pans with a loose damp kitchen towel. After proofed lightly brush with egg, place both pans onto the sheet pan on the lower rack then bake for 50 minutes (During baking you may want to rotate the pan to allow for even cooking) Using a read thermometer the bread should read 211 degrees. Remove the bread from the oven and brush the tops with butter, remove from pans and cool on a wire rack.

Enjoy
Chef Brian Klauss