bakekrazy

Yeast Mixture
2 teaspoons instant yeast
1/2 cup warm water
2 tablespoons sugar
1 cup of all-purpose flour
Dough Mixture
1/2 cup milk
1 large egg
1/4 cup vegetable oil
1 teaspoon salt
2 to 2 1/2 cups all purpose flour
5 tablespoons unsalted butter (2 tablespoons for brushing dough)
2 1/4 cups chopped onions (1/4 of the onions for topping)
Pre-heat oven to 475 degrees 

In a medium bowl mix together the yeast, water, sugar and flour of the yeast mixture and allow to sit 30 minutes. The mixture should foam or bubble.

From the dough mixture add the 3 tablespoons of butter into a frying pan and saute the onions until soft and golden brown. allow to cool (remove 1/8 cup to the side for garnish) Next make the dough by adding the milk, egg, oil, salt, flour, the onion mixture together into the yeast mixture and mix in a standing mixer until smooth. Move the dough to a sprayed (vegetable oil) bowl and cover it with a damp towel. Move to a warm area and allow to rise until double in size (1 to 1 1/2 hours).
Punch down the dough and roll into twelve equal size ball shapes. Place the onto a lightly sprayed cookie sheet 1 1/2″ apart. Brush with the 2 tablespoons of butter and sprinkle the tops with the remaining saute onions. Cover the sheet tray with the damp cloth and allow them to rise until double (about 1 hour). Bake in the pre heated oven approximately 10 – 15  minutes until golden brown. Cool on a wire rack

Enjoy
Chef Brian Klauss

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I was asked recently, if I had one piece of advice for someone starting out, what would that be? My response was that you have to put 110 percent into all that you do. When you go to work, you work hard and always go beyond to that 110 percent level. If you work until 3:30 and you have something that needs to be completed, you complete it even if it take you into overtime, But don’t expect the extra money, just tell your boss its your responsibility. If you see a co-worker struggling to get their job done and yours is, you step up and help them. If the trash at work is overwhelming and you see the janitor struggling and you are off the clock, you help him out to get the job done. That’s what you do, don’t expect anything in return, just believe in yourself and alway, always go beyond. When you get up each morning and look into the mirror you can be proud of who you are and what you do. This is the driving force to success, yes you will fail, which is the the path to success, but get up dust yourself off and keep going. Just remember that people will recognize what you are made of and that, in itself, will lead to promotions and wealth. If you lay around and do nothing, expect hand outs and try to undercut everything you are just hurting yourself. As an employer for several businesses I always look for the 110 percent person, that’s who I want on my team.

I discovered the 110 percent effect while I was serving in the Marine Corp. It was in 1976 and I was serving as a Military Policeman. I was dispatched to a larceny of $75.00 at a mess hall. I met with the victim, who just so happen to be the head cook. He explained that the person he suspected was returning to the mess hall at anytime. I was scheduled to be off, however, after he stated he would arrange a great meal, I decided to stay and wait.  After approximately an hour, and a great meal, the suspect arrived. I interviewed him and with the help of CID (Criminal Investigation Department) the suspect admitted to the larceny and we were able to recover the money. That was not the end of it. The Marine Corp issued me a Marine Corp Mast in a formal ceremony for my outstanding performance of duty which went on my record. I was also promoted to the next higher rank. I enlisted for 4 years. I could have done this two ways, I could drag my feet and complain everyday and get no where or I could apply the 110 percent effect and improve myself each and everyday. I did the latter, completed the Marine corp with 4 Marine Corp Masts, started and operated 4 businesses.

Chef Brian Klauss

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Pound cake is rich and buttery and can be served just about and time. The word pound cake refers to the fact that you would normally use a pound of flour, sugar and butter. This is one cake that is served as is or with a light glaze. Try this recipe out;

This recipe will make two 9″ x 5″ by 2 1/2″ loafs

16 ounces all purpose flour
1 tablespoon baking powder
16 ounces unsalted butter at room temperature
16 ounces sugar
9 large eggs at room temperature
zest of one orange
zest of one lemon
1 teaspoon vanilla extract

Spray and flour two 9″ x 5″ loaf pans and preheat the oven to 350 degrees

Sift the flour and baking powder into a medium bowl and set aside
In a standing mixer fitted with a paddle, cream the butter, add the sugar and mix until light and fluffy. Add the eggs one at a time scraping the bowl as you go, it is important that you allow each egg to become completely incorporated before adding the next egg. Add the dry ingredients and beat until just combined.(do not over mix) Remove the bowl and fold in the zests and the extract. Pour equal batter into each of the loaf pans and bake for 20 minutes. Remove the loafs and run a knife down the center of the loafs and return back to the oven. Bake for another 40 minutes at 300 degrees until a toothpick can be remove cleanly from the center of the cake. If the cake appears to be turning to dark during the baking process cover loosely with aluminum foil. Remove the cakes from the pan and cool on a wire rack. Wrap the cooled cake and store in the refrigerator for up to one week or a month in the freezer.

Enjoy
Chef Brian Klauss

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With Thanksgiving  approaching and this being apple picking time, here is a great recipe for Apple Tarts (Apple Pie). In this recipe I have used a sweet tart dough that I use in a lot of my tart recipes

Dough:
8 1/4 ounces of unsalted butter (room temperature) cubed
4 1/2 ounces confectioners sugar
3 large eggs at room temperature
17 1/2 ounces cake flour
1/2 teaspoon baking powder

Place the butter and sugar into a stand mixer and mix until light and creamy. Add the eggs one at a time until incorporated. Turn off the mixer and add the flour and baking powder. Turn the mixer on slow and mix until incorporated (do not overmix) Place the dough in plastic film and form a disk, refrigerate for 30 minutes.

Apple Filling
4 cups of sliced Granny Smith apples
2 tablespoons lemon juice
1/2 cup sugar
3 tablespoons corn starch
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup apple juice

preheat your oven to 350 degrees

Mix the lemon juice with the sliced apples until well incorporated. Place the apple juice, cinnamon, nutmeg, sugar and corn starch into a sauce pan. Mix well and heat on medium high until the mixture begins to thicken, then add the apples cooking another 2 minutes. Remove the mixture from the stove top and allow to cool slightly.

Remove the dough from the refrigerator and divide in half. On a slightly floured surface, roll out the first section to form a 10″ circle (1/8 thick) and place into your 9″ pie pan. (you can use your rolling pin to roll the dough onto it to transfer to the pan) Pinch the top of the dough around the pie shell and remove the excess. With the excess and the remaining dough roll out another 10″ circle and cut into 1/4″ – 1/2″ strips.

Pour the apple mixture into the pie shell. Using the dough strips weave a lattice design over the top of the pie. Pinch the edges together to seal and discard any excess. Egg wash the surface of the lattice with a pastry brush (egg wash- one egg and 1 tablespoon water mixed well) Bake for 30 minutes until golden brown, place on a wire rack to cool.

Enjoy
Chef Brian Klauss

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Lemon sugar cookies are easy to make and can be topped in several ways or even made into a great cookie sandwich. Let your imagination run wild on this one.

3/4 cup of soften salted butter
3/4 cup sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all purpose flour
1 teaspoon lemon extract
2 tablespoons lemon zest
4 drops yellow food coloring
(1/2 cup of sugar to roll the dough in)

Preheat your oven to 350 degrees and line 2 half sheet pans with parchment paper

In a mixer beat the sugar and butter until fluffy. Add in the egg, lemon extract, food coloring and zest, mix well. In a medium bowl mix the flour, baking powder, baking soda. Now add the flour mixture into the wet mixture a little at a time (hand mix) until incorporated. Chill the batter for approximately 45 to 60 minutes. Using a teaspoon make 1 1/4″ ball of batter and roll into the sugar and place on the cookie sheet 1 1/2″ apart. Bake for 12 minutes (edges should be slightly brown) allow to cool 15 minutes then place onto a wire cooling rack until completely cooled.

Enjoy
Chef Brian Klauss

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If you were to show my mother some old bananas the first thing she would do is pull out her banana bread recipe. Always a great flavor and you could always find the extra loafs in the freezer for another day. From time to time I make banana bread at the bakery, either full loafs or mini loafs and they fly off the shelfs. Here is a standard recipe to try.

2 cups of all purpose flour
3/4 cups brown sugar
1 teaspoon salt
1/2 cup of salted soften butter
1 teaspoon baking soda
2 eggs (lightly beaten)
2 1/3 cups of mashed bananas

Preheat your oven to 350 degrees and spray a 9″ x 5″ loaf pan with vegetable spray

In a large bowl combine the flour, baking soda, salt. In a mixing bowl cream the butter and brown sugar, then add the eggs and bananas and lightly mix. Add the wet mixture into the dry mixture and blend together (do not over mix, just until moisten) Place the batter into the loaf pan and bake approximately 60-65 minutes. Check to ensure that the loaf is completely baked the same way you would check a cake by inserting a toothpick into the center and remove it cleanly. All ten minutes to cool before removing from the pan. Allow to completely cool on a cooling rack.

Enjoy

Chef Brian Klauss

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The bakery makes several muffins each day. One of our favorites is a cinnamon muffin. A great way to top off this muffin is with a simple strudel, which gives that extra flavor and a little crunch element. We also used our new baking cups in this example

1 1/2 cups all purpose flour
3/4 cup of sugar
1/4 teaspoon salt
1/2 cup milk
1 teaspoon baking powder

Strudel; 1/4 cup flour, 3 tablespoons cold unsalted butter, 2 tablespoons brown sugar and 1 teaspoon cinnamon. Cut the butter into the dry ingredients until well incorporated and crumbly.

Set your oven to 350 degrees. Spray or line 6 muffin cups
2 teaspoons cinnamon
1 egg

Stir together the dry ingredients (flour, sugar, salt, baking powder and cinnamon. Mix in the wet ingredients ( egg, milk, ) Using a electric mixer with a paddle, mix until fully incorporated. Add the strudel to the tops of each muffin and bake for 20 to 25 minutes.

Enjoy
Chef Brian Klauss

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What a great recipe if you enjoy coconut. From time to time and upon request the bakery bakes coconut macaroons. We also dip the bottoms in milk chocolate to add that additional flavor. After all everything is better with a little chocolate.

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 can of sweetened condensed milk (14 ounce)
2 teaspoon vanilla extract

Set your oven at 350 degrees and line a cookie sheet with parchment paper.

In a medium bowl mix together the flour, coconut and salt. Stir in the milk and vanilla until well blended. Use a large pastry bag with a large star tip and form golf ball size shapes onto the parchment paper approximately 1 1/2″ apart. Bake for 12 to 15 minutes until golden brown. If you want to add that extra flavor, melt 4 ounces of smi-sweet chocolate and dip each one of the macaroon cookie (once cooled). Place onto parchment paper. Cool in the refrigerator for approximately 10 minutes to set. These cookies store well in an airtight container. (about a week)

Enjoy
Chef Brian Klauss

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