bakekrazy

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

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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

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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

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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

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

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