Archive for January, 2019

If you like cheesecake and you like cake you will love this recipe. The added strawberry and cream make this pound cake just about melt in your mouth.

1 cup unsalted butter
1 package of cream cheese 8 oz.
3 cups sugar
1 tablespoon vanilla
6 large eggs
3 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup heavy whipping cream

Strawberry filling;
1/2 pound strawberry’s
2 tablespoons water
1 tablespoon corn starch
4 tablespoons sugar

Preheat your oven to 325 degrees and grease and flour 2- 8 1/2″ x 4 1/2″ loaf pans.
In a stand mixer add the butter and cream cheese at a medium speed bring it to a light and fluffy stage. In a separate bowl add the flour salt, baking powder and mix well, set aside. Add in the sugar and vanilla to the butter mixture and blend well. Then add in the eggs one at a time making sure to scrape down the sides from time to time. Now add the flour mixture a little at a time alternating with the heavy whipping cream until well blended.
Make the strawberry sauce by pulsing the strawberry’s in a food processor for about one minute. In a separate small bowl add the corn starch and water whisking well. Place the strawberry mixture in a small sauce pan with the sugar and bring to a low boil. Whisk in the corn starch mixture and allow to boil one to two minutes until thicken. Allow to cool.
Add one third of the batter into the prepared pans, then add on 1/2 of the strawberry mixture. Add in another third of the batter and a little more strawberry mixture then the rest of the batter topping it off with the remaining strawberry mixture. Bake for 60 minutes and allow to cool before removing from the pan.

Chef Brian Klauss

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Paczki’s are deep fried dough filled with a variety of fillings from Plum Jam and fruit filling to custards and bavarian cream. Paczki day is usually the last Tuesday prior to Ash Wednesday and the beginning of Lent. The reason for this tradition was to use up lard, sugar, eggs and fruit in your house because the consumption was forbidden by Christian fasting practices during the season of lent. This year Fat Tuesday will be celebrated on Tuesday March 5, 2019. Because Bake Krazy Bakery is seasonal we will not be open at that time but it didn’t stop me from making some at home. If you decide to make your own here is a recipe for you. If not stop by Bake My Day Bakery in Shelby, Michigan at 46715 Van Dyke Ave. or call in your order at 586-842-5457 and Tony would be glad to help you out

1 1/2 cups warm milk (100 -110 degrees)
2 teaspoons dry active yeast
1/2 cup sugar
4 ounces unsalted butter (room temperature)
1 large egg (room temperature)
3 large egg yolks (room temperature)
1 teaspoon brandy
1 teaspoon salt
4 1/2 to 5 cups all purpose flour
Large container of Crisco Shortening
Large can of chopped apple pie filling or fruit of your choosing
1/4 cup sugar for coating

In a small bowl add the warm milk and yeast and whisk well, set aside. In a stand mixer with a paddle attachment add the sugar and butter, then mix until light and fluffy. Add in the egg, egg yolks, salt and brandy, mix well. Slowly add in about 4 1/2 cups of the flour then milk mixture alternating. If the dough is still to sticky add in the additional 1/2 cup flour little at a time until you obtain a nice smooth dough which has pulled away from the sides of the bowl cleanly. Pull the dough and spray the inside of the mixing bowl with vegetable spray, then flip to coat both sides. Cover the bowl with a kitchen towel and allow to rise (proof) in a warm area (until double in size)
Punch down the dough and place on a lightly floured surface and roll out to 1/2″ thickness. Using a 3″ round cutter cut approximately 18 circles and place onto a lightly floured 1/2 sheet tray. Allow the dough to proof again to about double in size in a warm area. In a large dutch oven or tabletop fryer bring the oil to 350 degrees. Fry them for 2 – 3 minutes on one side then flip and fry for about 1 – 2 minutes on the other side. (make one and test before moving forward to ensure fully cooked). Drain onto paper towel and sugar coat while still warm. When totally cooled use a pastry bag with a filling tip to fill each one with your favorite filling.

Chef Brian Klauss

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Banana Custard Tart

Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream

Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla

2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin

To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.

Chef Brian Klauss

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Garlic Bread Sticks

There’s nothing like the smell of fresh baked garlic parmesan bread sticks baking in your oven on a cold winter’s day. You can almost taste them as you get the butter ready or a great spaghetti sauce cooking on top of the stove. The moment these little babies came out of then oven I had to have one.

1/2 ounce of dry active yeast
10 ounces of 100 degree water
1 ounce sugar
4 ounces olive oil
2 teaspoons salt
1 lb. 2 ounces bread flour
2 ounces parmesan cheese
2 ounces minced garlic
egg wash (1 beaten egg with a splash of water)
1/8 cup parmesan cheese to sprinkle

Whisk the yeast, water and sugar together and place into a stand mixer. Add in the olive oil, salt, minced garlic, parmesan cheese and 8 ounces of flour and mix well. Slowly add in the remaining flour and mix at a medium speed allowing the dough to come away from the side of the bowl. Remove the dough and knead on a lightly floured surface for 5 minutes until smooth. Spray the inside of a bowl with vegetable spray and flip the dough inside to coat both sides. Allow the dough to rise in a warm area to almost double for approximately 1 hour. Divide the dough into 18 equal pieces and roll each into 12″ ropes. Pinch the ropes together at one end and twist to form the bread stick. Place onto a greased 1/2 sheet tray and allow to proof to almost double. Egg wash, sprinkle with parmesan cheese and bake at 375 degrees for 15 to 20 minutes until golden brown.

Chef Brian Klauss

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