Archive for October, 2018


Making cupcakes are fun and can be decorated to match the season. The fastest way of course is to use a box mix……..a cup of water, 1/4 cup of vegetable oil and maybe three eggs and you have approximately 24 average size cupcakes. Ready for decorating.
However, here is a made from scratch recipe that will take a little longer but will produce a dense full of flavor yellow cup cake.

2 cups of all purpose flourIMG_6994
2 cups of sugar
1 1/2 cups unsalted butter
1 cup of buttermilk
5 eggs separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Pre-heat the oven at 350 and line a 24 cupcake pan with papers

In a large bowl add the butter and sugar and mix at medium speed until light and fluffy. (set side) In a separate bowl mix together the flour, salt, and baking soda (set aside). In a stand mixer add the buttermilk and yolks, then mix until incorporated. (set side) . Now add the flour mixture to the butter mixture alternating with the buttermilk mixture in the stand mixer. In a separate bowl mix the egg whites on a high speed until stiff peaks form then fold into the completed batter mixture. Fill each cupcake paper 1/2 to 3/4 full and bake approximately 20 minutes. Allow to cool, then decorate with your favorite buttercream.

Chef Brian Klauss


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This savory scone is great in the morning with your eggs and bacon. Packed with white cheddar cheese and a little onion can be made in less than 45 minutes.

1 cup buttermilkIMG_6990
1 egg
3 cups of all purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 cup unsalted butter cut into 8 slices
2 cups White Cheddar Cheese (shredded 8 oz)
1/2 cup chopped green inions
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon Hot Sauce

Pre-heat oven to 425 degrees and spray two 1/2 sheet pans with vegetable spray

In a sauce pan add the green onions and teaspoon olive oil.  Saute until the onions begin to fall apart then set aside (2 -3 minutes). In a large bowl stir in the flour, baking powder, garlic and salt (set aside). Whip the egg into the buttermilk until incorporated (set aside). With a pastry blender cut in the butter into the dry mixture until it forms a crumble then stir in the cheese and onions. Add the egg mixture and hot sauce to the crumble, then mix by hand or with a fork until completely moistened. Turn the dough onto a floured surface and knead for 15 minutes until smooth. Roll the dough out to 1/2″thick  and cut into 2 1/2″ circles. Place the circles onto the prepared 1/2 sheet pans at least 1 ” apart. Brush each scone with a little buttermilk and bake for 15 – 20 minutes until golden brown.

Chef Brian Klauss


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