Longing for Autumn-Sticky Buns

As I look out my window I see a gray and overcast sky. It has been raining (finally) for days now and the hot Texas sun has been replaced with cool drizzle and a slight breeze. Should I be happy that this is a sign of a Texas Fall? Growing up in Texas I didn't realize that our autumn ran parallel to what many consider an Indian Summer. It really isn't that impressive of a season.

I didn't know what a *real* autumn was until three years ago. My husband and I moved to Idaho and by mid September we were greeted with true autumnal beauty. The forest roads were lined with shimmering golden aspen trees that delicately danced in the wind atop white bases. Vibrant red trees bled from the small western range that lined the city. Porches were decorated with pumpkins and orange, purple and russet colored chrysanthemums grace the steps to the front door. And the wind. The wind was brisk, crisp and carried a chill to remind us that the first snowfall would soon be near. In that moment I fell in love with autumn.

I love seasonal autumn fare as well. And there is nothing like waking up on a brisk morning and have these warm, gooey, scrumptious sticky buns meet your fingertips. The first time I made these it was love at first bite. Sweet, sticky, gooey, soft and crunchy all rolled into one (literally).

This recipe comes from Foster's Market located in Durham, NC. I use her refrigerator roll recipe as suggested and am tempted to use my grandmother's roll recipe instead. I tweaked it by soaking the raisins in rum. My godmother makes the sticky and uses Pillsbury's cinnamon rolls for a quick shortcut. Either way its done, its guaranteed to be finger lickin' good.

Foster's Market's Killer Pecan Sticky Buns

2 tablespoons unsalted butter, softened
½ recipe Granny Foster's Refrigerator Rolls (recipe follows)
¾ cup raisins
¼ cup rum
1 teaspoon ground cinnamon
1¼ cups firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
½ cup honey
¾ cup coarsely chopped pecans

1. Preheat the oven to 350 degrees.

2. Grease a deep 9-inch round glass baking dish with the softened butter and set aside.

3. Remove the refrigerator roll dough from the refrigerator, punch it down, cover loosely with a tea towel or plastic wrap, and set aside to rest for 15 to 20 minutes.

4. Combine the raisins andrum in a bowl and set aside to soak 20 to 30 minutes, until plumped.

5. Stir together the cinnamon, ½ cup of the brown sugar, and the butter in a separate bowl and set aside.

6. Stir together the remaining brown sugar, the honey, and the pecans in a separate bowl. Spread this mixture evenly in the bottom of the glass baking dish and set aside.

7. Roll the dough out on a lightly floured surface into a 12 by 6-inch rectangle about ⅛ inch thick. Spread the brown sugar-butter mixture evenly over the center of the dough, leaving about 1 inch of exposed dough all the way around. Drain the raisins and sprinkle them over the brown sugar-butter mixture.

yield: about one dozen

Granny Foster's Refrigerator Rolls
yield:2 1/2-3 dozen rolls

½ cup warm water (105 to 115 degrees)
One ¼-ounce package active dry yeast
½ cup sugar
8 tablespoons (1 stick) unsalted butter
2 cups milk
1 teaspoon salt
6 ½ cups all-purpose flour
4 tablespoons (½ stick) unsalted butter, melted

1. Grease a baking sheet and set aside.

2. Place the warm water, yeast, and about 1 teaspoon of the sugar in a small bowl; stir once or twice just to mix. Let stand in a warm place for 5 or 7 minutes, until small bubbles form on top.

3. Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar and cook over very low heat, stirring constantly, until the sugar dissolves and the butter melts. Do not let the mixture go over 115 degrees or it will kill the yeast; it should be just warm enough for the sugar to dissolve. Remove from the heat and pour the mixture into a large bowl.

4. Add the yeast mixture to the milk mixture and stir until combined. Stir in about 6 cups of the flour and mix until the mixture forms a soft dough. Add the remaining flour if the dough is still sticky.

5. Remove the mixture from the bowl and knead on a lightly floured work surface 5 to 8 times, until dough forms a ball or comes together.

6. Lightly oil a large bowl and place the dough in the bowl; cover with a tea towel or plastic wrap and let rise in a warm place for 30 to 45 minutes, until the dough has doubled in bulk.

7. Punch down the dough and divide it into 2 equal pieces. Place the pieces on a work surface and cover loosely with a tea towel or an inverted bowl and let rest 5 to 10 minutes. (The dough can be refrigerated in an airtight container until ready to use at this point. Remove from the refrigerator and let rest for 15 to 20 minutes, then proceed as the recipe directs.)

8. Preheat the oven to 375 degrees.

9. Working with a piece of dough at a time, roll out on a lightly floured work surface until ¾ to 1 inch thick. Cut with a 2½-inch round biscuit cutter.

10. Place the rolls on the prepared baking sheet and let rise 20 to 25 minutes more, until the rolls have doubled in bulk. (It may take 10 to 15 minutes longer for dough to rise if it has been refrigerated.) Brush the tops lightly with melted butter. Repeat with the remaining dough.

11. Bake 20 to 25 minutes, until golden brown. Remove from the oven and serve immediately.

I'm Your Huckleberry (Crisp)

Before I moved to Idaho the extent of my huckleberry knowledge included Huckleberry Hound, Huckleberry Finn and the infamous Tombstone line "I'm your huckleberry." Growing up in the south the image of a blue dog with a southern drawl, a young boy setting afloat on the Mississippi or Val Kilmer's "Doc" (still looking rather handsome despite the tuberculosis) is what one would imagine before thinking of an actual berry. We know of and probably have picked blueberries and dewberries, but not huckleberries.

I came across the actual berry at the South East Idaho Farmers Market one crisp early autumn day. Amongst the mounds of potatoes, trailers of gourds, squash and pumpkins sat a tiny table displaying a mass of mason jars glistening with berries. It caught my attention. They resembled the blueberry but were darker and smaller. The taste was similar to a blueberry as well, but had a unique astringency to it. Intrigued, I bought a jar and ended up making this peach and huckleberry crisp.

Peach and Huckleberry Crisp
adapted from : Ina Garten

Ingredients nocoupons

• 4 to 5 ripe large peaches
  
• 1/2 orange, zested
• 1/2 c. plus 1/8 c. cups granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cups plus 1 to 2 tablespoons all-purpose flour
• 1 cup huckleberries
• 1/8 teaspoon salt
• 1/2 cup quick-cooking oatmeal
• 1/4 pound cold unsalted butter, diced

Directions
Filling

• Preheat the oven to 350 degrees F. Butter the inside of a 10 inch round baking dish. Cut a small X just through the skin of the peaches.
  
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
  
• Add the orange zest, 1/8 cup granulated sugar, 1/4 cup brown sugar, and 1 tablespoons of flour. Toss well.
  
• Gently mix in the huckleberries. Allow the mixture to sit for 5 minutes.
  
• If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Crumb Topping

• Combine 3/4 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment.
  
• Mix on low speed until the butter is pea-sized and the mixture is crumbly.
  
• Sprinkle evenly on top of the peaches and huckleberries.
  
• Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Fresh Mint Ice Cream

I love cooking with herbs. I had a beautiful potted herb garden several years ago and miss it dearly. It was brimming with an abundance of mint, pine scented rosemary, nasturtiums, thyme and lemon thyme with beautiful golden leaves.

My father in law has such a wonderful array of herbs in his garden. Sage, oregano, basil, parsley and mint to name a few. Before I left their home last weekend I clipped some sage for my Wednesday night roasted chicken, basil for my marinara sauce and mint for this mint chocolate chunk ice cream. (By the way, it was the most pleasant scented ride home I had ever experienced!)

When I tasted the custard a cloud of doubt draped over me. It had a "grassy" taste. But once churned it was not as strong. If you are looking for an ice cream that tastes like those you buy from the store or tastes similar to candy-this is not the recipe for you. If you love the hint of fresh herbs-then you've got to try this.

This ice cream is very fresh tasting and creamy. There is not a drop of food coloring or extract to be found. Its pale green color and pure flavor come from a cup of fresh picked mint. Chocolate chunks add a nice snap and sweet finish to this cool, creamy and sprightly flavored ice cream.

Fresh Mint Ice Cream
(adapted from Martha Stewart Living)
Makes 3 cups; 4-6 servings
1 c. fresh mint, packed
1 c. whole milk
2 c. heavy cream
2 large eggs
3/4 c. sugar
4 oz. semisweet chocolate, coarsely chopped

1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain and squeeze out excess water. Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a spoon, until thick enough to coat a spoon, about 8 minutes. (Do not let it come to a simmer.)
5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Add chocolate during the last 5 minutes of churning.
6. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to a week).
   

A Tiny Cake For A Big Birthday Month

August is a big birthday month for my family. My sister, her husband, my husband's two older brothers and my son were all born in the month of August. In honor of this busy birthday month I am featuring a tiny cake. This cake is a mere 4 inches of moist, golden, yellow cake delicately frosted with chocolate buttercream.

Many people in my family fore go the birthday cake and choose another dessert. My husband, for instance would much rather eat cobbler, brownies or pie. Though not birthday related he chose a trio of cheesecake for the groom's cake at our reception.

My youngest sister celebrates her birthday in November and it is not uncommon to find a pumpkin pie in place of a birthday cake. This year I opted for a birthday fruit tart filled with pastry cream and topped with apricot glazed berries, kiwi, grapes and oranges.

What would you rather eat? Cake? Cobbler? Pie?

I cut the original recipe in half and made (4) four inch cakes. I couldn't see two people take down a nine inch cake alone. It was tiny and perfect!

Yellow Butter Cake
yield: four 4" cakes-can easily be doubled
source: marthastewart.com

• 1 stick unsalted butter, room temperature, plus more for pans
• 3/4 cups all-purpose flour, plus more for pans
• 3/4 cups cake flour (not self-rising)
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 +1/8 cups sugar
• 2 large eggs
• 1 teaspoons pure vanilla extract
• 1/2 + 1/8 cups milk

1. Preheat oven to 350 degrees. Butter four 4" round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

Chocolate Buttercream Frosting
adapted from Barefoot Contessa Cookbook
4 oz bittersweet chocolate
4 oz semisweet chocolate
1/4 c. egg whites, room temperature
1/2 c. sugar
pinch cream of tartar
1/4 t. salt
1/2 pound unsalted butter, room temperature
1 t. vanilla extract
1 T. Bacardi golden rum

• Chop chocolates and melt in a bowl over simmering water until melted. Allow to cool.
• Mix egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat egg whites in the bowl over simmering water until they are warm to the touch and sugar is no longer grainy (about 5 minutes). Whisk on high speed until mixture is cooled and hold a stiff peak.
• Add butter, 1 tablespoon at a time, while beating at medium speed. Scrape down the bowl, add chocolate, vanilla and rum and mix until chocolate is completely blended.
  

Fruit Tart

I have been a bad, bad blogger. I have completely neglected my blog and yours, but now I'm back. I'm totally blaming it on being entranced by the Twilight book series. Well, the first three books, I should have laid the last one down and tended to the blog because it was a total let down.

Please accept my apology with this delicious and summery fruit tart. The crust is a wonderful shortbread crust. The filling is a sweet, smooth, delectable pastry cream that is sure to please. Is it wrong that I can be found standing in front of an opened refrigerator eating spoonfuls of pastry cream out of the container??? Such a temptation and it does happen!

I decorate the tart as if I would arrange a fruit basket or platter. I finish it off by brushing apricot glaze atop the berries.

On a totally unrelated note...once you've visited me stop by and visit Sharon at Culinary Adventures Of A New Wife. Not only is it a great blog and is featuring a fabulous pasta dish at the moment but there is also a contest winning recipe submitted by yours truly in her current post! Sharing recipes is so great.

Fresh Fruit Tart

Pastry Shell
Fits a 9 inch tart pan
Barefoot Contessa Cookbook

3/4 c. unsalted butter, room temperature
1/2 c. sugar
1/2 t. vanilla extract
1 3/4 c. flour, sifted
pinch salt

• Preheat oven to 350 degrees
• In a bowl of an electric mixer, fitted with paddle attachment, mix butter and sugar until just combined.
• Add vanilla
• Turn mixer onto low speed and add sifted flour and salt to the butter mixture. Mix until dough starts to come together.
• Dump onto floured surface and shape into a flat disk.
• Press dough into tart pan, making sure the edges are flat.
• Chill until firm. Butter one side of a square of parchment paper that will fit into tart shell and place it, buttered side down, on the chilled pastry. Fill with rice, beans or pie weights.
• Bake for 20 minutes. Remove the parchment and weights, prick tart all over with tines of a fork. Bake for 20-25 minutes more, or until lightly browned. Allow to cool at room temperature.

Pastry Cream
adapted from Barefoot Contessa Cookbook
make 2 1/2 cups

6 extra large egg yolks
3/4 c. sugar
3 T. cornstarch
2 cups whole milk
2 T. unsalted butter
1 t. vanilla extract
2 T. heavy cream
1 t. Bacardi golden rum

• Combine sugar and cornstarch in bowl of electric mixer and rub them together using your hands.
• Add egg yolks and beat using paddle attachment, until mixture is pale yellow and falls back into the bowl in a ribbon.
• Bring milk to a boil in a large saucepan and , with the mixer on low, slowly pour it into the egg mixture. Then pour mixture back into the saucepan.
• Cook over medium heat, stirring constantly with a whisk or wooden spoon, until mixture is thick, bringing mixture slowly to a boil.
• Once mixture is to a boil, cook for 2-3 minutes longer.
• Remove from heat and mix in butter, vanilla, cream and rum.
• Strain into storage container. Place plastic wrap directly on top of the pastry cream and refrigerate until cold.

Assembly

• Fill tart shell with pastry cream.
• Add seasonal fruit.
• Brush with glaze. (Melted Apricot or Currant Jelly thinned out with hot tap water)
  

Cool It Now: Strawberry Pops

My sister and I were Popsicle kids when we were growing up. I remember sitting in the shade during the hot Texas summer pushing our pop-ices up from their plastic casings with such refreshing enjoyment. We'd end up sucking the leftover juice out of the packaging because they seemed to melt within seconds of hitting our hands. If you were inventive, you'd blow air into the casing much like a balloon, throw your head back and allow the sweet juice to trickle into your mouth and down your throat.

We were such frozen treat connoisseurs and enjoyed all different kinds. We considered the creamsicles a very special treat. My favorite was the orange flavor. It was especially exciting when my mom filled dixie cups with juice and we'd chomp on homemade ice pops. And when the ice cream truck pulled in front of our house I opted for a berry cream popsicle in the shape of a foot that sported an embedded bubblegum toenail.

These Strawberry Pops may not be cream filled or may not even have a bubblegum toenail, but it is perfect for any kid...or any kid at heart.

Strawberry Pops
fills 8-3oz. molds

1 1/2 pint of strawberries
1/2 c. confectioner's sugar
1/3 c. water

1. Pulse the strawberries, confectioners sugar and water in a food processor until pureed but still has some chunks remaining. Pour half of the mixture in a bowl.
2. Puree remaining mixture until smooth. Add to bowl and stir the two mixtures together. Pour into popsicle molds or paper cups. Freeze until solid (8 hours.)

Have any remaining strawberry mixture...then you've got to do this:Pour it over ice cream...SO GOOD!!!

Oven Roasted BBQ Ribs

What is a summer BBQ without ribs? Ribs are a staple that you will find at just about any sweltering hot outdoor Texan barbecue and boy, do I have the recipe for you! Soaking them overnight in liquid smoke really gives them a backyard taste even though you've baked them in the oven. If you can't stand the heat...get into the kitchen and bake these ribs!

Patience is the key to these sweet and spicy ribs. The process will take you three days...yes, three days. The first two days are minor quick steps in preparation that will lead you to the final day of roasting low and slow.

The result: sweet, spicy and succulent ribs.

Ingredients
2 lb. rack of baby back ribs
1/2 c. of liquid smoke, separated
1 T. cumin seeds, toasted
2 T. ancho chili powder
1 t. cayenne pepper
2 t. sweet Hungarian paprika
2 T. brown sugar
1 T. granulated sugar
3 garlic cloves, peeled and smashed
1/2 c. spicy barbecue sauce
Dash of Worcestershire Sauce
1/2 t. Old Bay seasoning
1/4 c. beer

Day One:
Soak Ribs in 1/2 c. minus 1 tablespoon of liquid smoke, reserve the Tablespoon of Liquid Smoke. Wrap in plastic wrap or use a gallon bag and soak over night.

Day Two:
Make the dry rub. Add cumin, ancho chili powder, cayenne, paprika, sugars and garlic cloves to a food processor or mortar and grind to a paste. Rub on both sides of ribs, wrap in plastic and refrigerate overnight.

Day Three:
Preheat oven to 215 degrees. Place ribs uncovered in a baking dish. Bake for three hours. Remove from oven and mix BBQ sauce, reserved liquid smoke, Worcestershire sauce and Old Bay and spread on top of the ribs. Add the beer to the bottom of the pan and bake 45 minutes longer.

Orange Date Bread

Have you ever bought an ingredient without having a plan or purpose to use it right away. You know, that product that pops out from the aisle and begs you to purchase it. That is what happened to me several weeks ago. For some reason I was drawn to the dried fruit section and bought not one, not two, not even three but four bags of dried fruit.

Of course I used the cranberries right away and gobbled up the apricots and prunes. But there it was sitting on the pantry shelf neglected for weeks...dates. Oh what to do, what to do??? Finally, Ina Garten had an idea (and it didn't involve chicken!) Date Nut Bread!

I made it for my mom, aunt and grandmother and they all loved it. I topped each slice with the cream cheese spread from my previous post. It would be a great gift bread for the holidays. It is chewy, moist and just plain good.

Orange Date Bread
adapted from Ina Garten 1 loaf
1 (80z). bag of dates, chopped

1/3 c. orange juice, freshly squeezed

4 T. unsalted butter
3/4 c. light brown sugar
1 egg
1 t. vanilla
Zest of 2 Navel Oranges
2 c. AP flour
2 t. baking powder
1/2 baking soda
1 t. cinnamon
1 t. nutmeg
1/4 t. ground cloves
1 t. salt
3/4 c. orange juice, freshly squeezed (used from zested oranges)
1 (2 oz.) bag of pecan pieces

• Butter, flour and line a loaf pan with parchment. Set oven to 350 degrees
  
• Combine dates and 1/3c. orange juice in bowl and set aside for 30 minutes. Toss occasionally.
• Cream butter and brown sugar on medium speed. Add egg, vanilla and orange zest and mix on low speed until combined.
• Sift flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
• With mixer on low, add flour mixture alternately with the orange juice, beating until just combined.
• Stir in dates with liquid and pecans.
• Pour into a loaf pan and smooth out top. Bake for 50-60 minutes

Serve with Orange Cream Cheese Spread