Posts tagged ‘honey’

September 25, 2011

Pie Top Cookies

I made cookies. They looked like pie tops. What to call them? Well, the most obvious answer, of course. I like learning new techniques. I adore cute things. I can’t help it usually. I just get really excited when something is adorable, feel exuberant around the sorts of creatures or crafty or cookery things that make people talk in a slightly higher pitched voice or at a faster pace than typical.

It just so happened that I had two pie’s worth of dough in my freezer. Not in as much luck?? You can whip up a fresh batch. Here‘s a perfectly useful link in a time like this.

So that’s the actual recipe. This is a tutorial, a run-down if you will, of how to make the cookies themselves so as not to needlessly repeat myself on how to make awesome pie crust. The important step for this bit (if you’re making from frozen and not from fresh) is to defrost overnight in the refrigerator. I apologize, as this recipe does call for forethought. Unless you make from scratch! There are always loopholes to stumble through and around!

First step is to make sure your surfaces are well-floured. You can wear an apron if you don’t like flour handprints. I always seem to leave traces wherever I work.

Flatten your pie crusts out, rolling evenly from the middle out in all directions.

Cut strips of the equal width. Leave intact. Begin lattice work work by folding every other strip of one pie crust down to the middle. See picture.

See? Easy. Now take the middle strip from the other pie crust and lay it across your opening. Fold up the ones folded down. Fold down the ones that were previously up and you’re ready to lay down your next longest strop of pie crust from that other one.

Once you have gone all the way to the top. Start from folding up from the bottom again starting from the middle then working down this time until you finish your latticing work.

Now you may get a biscuit or cookie cutter or whatever you might have on hand. I used a tiny mug.

I liked the shape, and with the help of a butter knife, it was perfect. Make sure you pull the dough away from the cookies and don’t try to move the cookies just yet.

Preheat your oven to 350 degrees F.

I found that I easily got four cookies at a time. I took the whole sheet of wax paper, carried it like a tray to the fridge and let the cookies hang out in there while I balled up the left over dough, stuck it in the freezer for a couple of minutes (in a plastic bag or plastic wrap) to rechill, so that I could make a new lattice and make four more cookies, pull the dough away, take the four new cookies on their wax paper tray to the fridge to chill, take the left over dough to the freezer for a couple of minutes, then lattice up my third and last batch of pie crust to get my final four cookies, put those in the fridge on their wax paper tray while I mixed up my sugary topping and egg wash.

I simply mixed a tablespoon of raw sugar with a teaspoon of cinnamon in one bowl (or cute, tiny mug) and one egg with one tablespoon of water in another bowl.

First brush the tops of each cookie with the egg wash then top with a pinch or two of cinnamony sugary goodness. Bake six at a time for 15 minutes then turn on the broiler to high for a nice, golden brown top. While the first six bake, keep the others in the fridge.

Top the cooled cookies with local honey for added sweetness. Although alone gives them a nice savory/sweet flavor that might be up or alley. I highly recommend playing with toppings or fillings. But alone is absolutely devine. My favorite topping was the honey though.

This recipe was inspired largely by not martha. Check her out. I’m just learning about her.

October 17, 2010

Cinnamon Craisin-Raisin Bread

Oh, man. I know I said I’d keep the posts contemporary. However, reminiscing about food is so good. And I feel as though it is one of the most inspiring things I could do. It makes me want to make the recipes again AND go on and make more delicious foods!

This is a “Welcome, Fall!!” kind of recipe if EVER there was one. Bread is a tricky food to make. It requires patience and a knowledge of temperatures and an appetite for delicious things. I started out with only one of these but gradually am learning about temperatures and trying to distract myself while my lack of patience for food is tested. Don’t get me wrong. I can be patient: When people are learning new things, I’m a saint; when… when… um. I think that’s where the list ends. Oh, no. I can’t stand traffic, food resting in the refrigerator, or messes just sitting there. I have no patience for any of these things. Hm. Well. Okay. October 17th Resolution:: Patience. Practice it. Grow it. Figure out how to get more. I guess I’ll just have to make a lot of bread this fall to accomplish my new task. Oh, how glorious.

This bread has all the “fixin’s” that just make you want to go “YUM!” then get another serving. Or two. Cinnamon, butter, dried cranberries, and honey. Oh, boy. Here we go.

Cinnamon Craisin-Raisin Bread
Inspired by The Grit Cookbook

1 1/4 c very warm (105 degrees F max, though) water
1 T fast-rising dry yeast
1/4 c packed light brown sugar
1 c whole wheat flour
6 T butter
1 t + pinch salt
1/4 c honey
1 t + pinch cinnamon
1 t vanilla extract
2 t freshly squeezed lemon juice
1/4 c crushed walnuts, optional
3/4 c or 1 c craisins, or dried cranberries (I recommend the bigger amount.)
3/4 or 1/2 c raisins (If you use the bigger amount of craisins, use the smaller amount of raisins.)
2 1/2 c A-P flour

Thoroughly combine water, yeast, sugar, and whole wheat flour in a large bowl. Cover loosely with plastic wrap. Allow to sit in a warm place (75 degrees to 80 degrees F) for 20 to 30 minutes.

Melt butter and pour into a small bowl. Add salt, honey, cinnamon, vanilla, lemon juice, walnuts, and fruit. Allow to cool. Combine butter mixture with yeast mixture and add all-purpose flour. Knead vigorously with mixer or by had on floured surface for 3 to 4 minutes. (Isn’t so much fun to knead by hand? Do I say that just because I don’t have a mixer that’ll knead bread?)

Now that all the ingredients are mixed, form into ball and put it into a greased bowl (Yes, you can use the same bowl from the yeast resting.). Cover bowl loosely with plastic and allow to rise in warm place until nearly doubled in size. Patience…. Patience. Distract yourself.

Preheat oven to 375 degrees F. Grease an 8 1/2 x 4 1/2 in (6 c) loaf pan.

Punch down dough and form into loaf, gently tucking dough toward center of bottom and lightly stretching to top to a smooth tightness (Think mushroom cap, but a loafier one.); allow to rise 5 minutes. Place in a prepared loaf pan. Bake on middle oven rack for 35 minutes or until nicely golden browned and hollow-sounding when tapped on the bottom. Cool for 10 minutes in the pan then remove bread to a wire rack to cool completely.