Archive for January, 2017

Banana Cookies

When you have a few bananas on the counter and you have had your fill of bananas for the week, I have an idea for you.ban.jpg

3 ripe bananas
1 cup self rising flour
2 cups of rolled oats
1 cup of whole almonds
1/3 cup of vegetable oil
2 tablespoons honey
1 teaspoon vanilla extract

Mash the bananas completely, add the oil, honey and vanilla extract and blend well. Mix in the rest of the ingredients and allow to rest for 15 minutes.

Preheat the oven to 350 degrees

Drop the mixture using a teaspoon onto an uncreased cookie sheet. Bake for approximately 20 minutes or until lightly brown

Enjoy….Chef Brian Klauss

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Apple Pastry

Here is a great dessert that you can have as is, or with a bowl of ice cream. I enjoy making great pastries with PUFF PASTRY DOUGH. For this I used a lattice puff pastry cutter. (theses can be purchased for as little as $3.00)

1/3 cup brown sugar
2 teaspoons ground cinnamapplepastry.jpgon
4 cups of sliced apples (Granny Smith)
1 tablespoon flour
4 tablespoons butter (Melted)
1/2 cup of sugar for coating
2 sheets of puff pastry 12″ x 15″

Preheat your oven at 400 degrees

Mix the brown sugar, cinnamon, flour, butter and sliced apples in a large bowl and mix well. Using the lattice cutter, roll over one sheet of puff pastry in a uniform manner and cut into nine equal pieces. Take the second sheet and cut into nine equal pieces  (Coat all puff pastry with white sugar back and front)

Spoon an equal amount of the apple filling onto each of the pastry sheets without lattice cuts. Cover with the lattice cut pastry sheets and pinch the outer edges firmly to seal.

Spray a sheet pan with vegetable spray (PAM) and place the assembled apple pastries approximately 1″ apart. Bake in the middle rack for approximately 12 – 16 minutes. The pastries should be golden brown.

Enjoy Chef Brian Klauss

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Lemon Squares


Its great to be in Florida for the winter especially to have the ability to pick fresh fruits and vegetables. We have a lemon tree in our backyard and with that said I decided to bake Lemon Squares.

2 1/4 cups sifted flour
1 cup confectioner’s sugar
1 cup melted butter
4 eggs
2 cups white sugar
1 teaspoon baking powder
3/4 cup lemon juice
zest from 3 lemons
pinch of salt

Preheat the oven to 350 degrees and spray vegetable oil (PAM) into a 9″ x 13″ baking pan.
In a medium bowl stir together 2 cups of flour, confectioner’s sugar and the melted butter, Press this mixture evenly into the bottom of the prepared pan. Bake in the oven for approximately 15 minutes (until golden brown) In a medium bowl beat the eggs until light and fluffy, combine the sugar, baking powder and sifted 1/4 flour. Slowly add the sugar mixture into the egg mixture and incorporate well. Add in the lemon juice and zest and mix.  Pour the mixture over the baked crust and return to the oven. Bake 30 minutes. Allow to cool then refrigerate before cutting into squares.

Enjoy Chef Brian Klauss

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Raisin Scones

IMG_3051.JPGGreat bakery treat….Scones should be a crisp exterior with an interior that is light and fluffy with a rich buttery flavor.

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
3/4 cup whole milk
1/2 cup raisins
1 large egg
(1teaspoon sugar and a small amount of milk to brush onto the scones)

Pre-heat oven to 400 degrees

In a medium bowl mix the flour, sugar, baking powder and salt, mix well. Chop the butter thinly, into the flour mixture, use your finger and work the butter until you form a course meal type mixture, add in the raisins. In a separate bowl whisk the milk and egg until well mixed. Add the milk mixture into the flour mixture using a fork until a large dough clump forms. Using your hands knead the dough together into a large ball. Working on a floured surface pat a 3/4″ thick 8″ square with the dough. Brush the dough with milk and sprinkle with 1 teaspoon of sugar. With a sharp knife cut the 8″square into 8 triangles and place onto a parchment lined cookie sheet. Place on the lower middle section of your oven and bake 15-18 minutes or until golden brown. Best if served warm or at room temperature.

Chef Brian Klauss

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Bacon Maple Cupcakes

2 cups flourbacon-1.jpg
1 -3.9oz box instant vanilla pudding
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon
1 stick unsalted butter (soften)
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoon vanilla extract
3 large eggs
1/4 cup maple syrup
1/2 cup whole milk
1/2 cup finely chopped bacon

1 – 8oz package cream cheese
4 tablespoons unsalted butter
2 cups of Confectioner’s sugar
1/4 cup maple syrup
2 teaspoons cinnamon
5 strips of bacon chopped medium

Preheat the oven to 325 degrees. Place paper liners into a 12 cup tin. Combine the flour, pudding mix, baking powder, cinnamon, nutmeg and salt into a medium bowl and mix well. In a separate bowl cream the butter and sugars until combined, gradually mix in the vanilla and eggs, mix until fluffy. Add the flour mixture a little at a time , alternating with the maple syrup and milk. Mix until combined…do not over mix. Fold in the bacon. Pour the mixture into the cupcake tin approximately 3/4 full. Bake for 40 minutes or until a toothpick can be cleanly removed from the center. Allow to cool completely.

Preparing the topping…beat the cream cheese and the butter until creamy, add the confectioner’s sugar, maple syrup and cinnamon until fluffy. Pipe the topping mixture onto the cooled cupcakes and garnish with the chopped bacon.

Chef Brian Klauss






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