Archive for November, 2019

Banana Muffins

Today in Florida it’s getting cold….in the 60s and overcast, so I decided to make Banana Muffins. Several years ago a Master Baker from Bake Mark came to the bakery and gave me several tips on making the best muffins. Here are his tips;
1. Do not over mix the batter, this will develop gluten and make the muffin tough.
2. Fill the muffin pan to the top which will allow the muffin to form a head.
3. Dip a knife into vegetable oil and make a cross in the batter at the very top. This will direct the muffin batter to develop through the center and form the head perfectly.
4. Bake in the center of the oven to allow equal heat to form around the pan.
5. Do not over bake the muffin which will dry it out. Test as you would a cupcake by inserting the tip of a knife into the muffin and if it removes cleanly the muffins are done.

1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups ripe bananas (about 2 – 3 bananas)
1 egg
1/2 cup unsalted butter (melted)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon apple spice
1/2 teaspoon salt

1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
3 tablespoons slightly soften butter

Preheat your oven to 375 degrees and place your oven rack in the center. Insert muffin papers into the muffin pan and lightly spray the pan with vegetable spray. In a small bowl mix the flour, salt, baking soda and baking powder. In a separate medium bowl mash the bananas then add the sugar, cinnamon, apple spice, egg, melted butter and vanilla. Stir or lightly mix the dry ingredients into the wet ingredients until blended…..do not over mix.

Using a small ice cream scoop place the batter into the muffin papers up to the top of the papers. Dip a knife into vegetable oil and mark an X onto the tops of each filled paper. TOPPING: mix all the ingredients into a small bowl and using a pastry cutter or your hands blend until you develop a crumb like mixture. Place equal amounts of the topping onto each muffin. Bake for approximately 20 minutes.

Chef Brian Klauss

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Apple Caramel Tarts

The Bakery is closed for the winter and Im back in Florida. My wife is heading to Bingo on Monday, so I decided to make a dessert that was fitting for this time of year. Apple Caramel Tart.

For the shell Im using Athens Filo Dough Shells, you can find them in your local grocery store in the freezer section. They come baked and ready to go.

Makes 30 Tarts

2 boxes of Athens Filo Dough shells
2 – Granny Smith Apples (peeled, cored and cut into 1/4″ cubes, about 3 cups)
1/2 cup water
4 teaspoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon vanilla extract
2 teaspoons sugar
3 tablespoons chopped peanuts
3 tablespoons of Caramel Dip you would find near apples in the grocery store.
Pinch of salt

In a small sauce pan add the water, cornstarch and mix to dissolve completely. Add in the cinnamon, apple pie spice, vanilla extract, sugar, apples and a pinch of salt. Mix well and bring to a slight boil stirring until the solution begins to become thick. Remove from the heat and continue to stir for another miniute. (do not over cook, you want the apples to be tender but still have a bite to them). Using a spoon begin to evenly distribute the apple mixture into the shells. Heat the caramel in the microwave for about 10 – 15 seconds then begin to drizzle over the filling in each shell. Topping each one with the chopped peanuts. Cool in the refrigerator until serving time.

Chef Brian Klauss

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