Apple Cinnamon Oatmeal Pancakes (4")

Makes 16 pancakes

1 c Flour, All Purpose

1/4 c Sugar, Granulated

1/4 c Oatmeal

1 lg Egg

1 Tbsp Baking Powder 1 Tablespoon

1 c Skim Milk

1/2-2/3 Granny Smith Apple, 1/4" dice

1 tsp Ground Cinnamon

Mix dry ingredients & apple in a medium mixing bowl. 

Add egg and milk 

Whisk until well mixed.

Let sit while griddle or skillet heats on medium heat.

Oil pan to form a light film. 

Pour enough batter to form a 4" circle.

Cook until bubbles rise and start to burst.

With a spatula, gently slide under and flip each pancake. Allow to cook through watching the edges.flip again briefly to ensure they are fully cooked the move to a plate in warm oven to hold for serving.

Serve with butter and syrup. I use apple cider syrup to enhance the apple flavor. 

Apple Cinnamon Streusel Muffins

Apple Cinnamon Streusel Muffins

Notes
Cook Time 35-40 Minutes (in jumbo muffin tins)
Prep Time 20 Minutes
Total Time 50 Minutes

Muffin Batter Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/4 cup sour cream
2 cups small diced apple, cored and peeled (used three medium apples - probably more than 2 cups)

Streusel Topping Ingredients

1 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 sticks salted butter, melted
1 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg

Instructions
Preheat your oven to 375°F. I used two jumbo muffin pans and lined the cups with 8"x8" square pieces of parchment paper pressed into the bottom with a 1/2 pint canning jar.

Muffin Batter
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Add half of the dry ingredients to the butter mixture, and beat well.
Stir in the milk, and sour cream and then the remaining dry ingredients.
Fold in the chopped apples.

Make the Streusel

In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. See photo in post.

Assemble and Bake

Fill the muffin cups 3/4 to almost full, using all of the batter.

Divide Streusel between the muffin cups piling the crumble on top of each muffin. It's okay to have some leftover topping. Don't overload the muffins.

Bake the muffins for 35-40 minutes, until they're very light golden brown. Note: Check after 35 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

I left the muffins in the tins to cool & set. The paper hanging over the edges makes it easy to gently pull them out once a bit cooled off. 

Serve warm or room temperature. Muffins can be stored at room temperature in a sealed container.


I found the original recipe at www.freutcake.com

Cinnamon-Cardamom Swedish Kanelbullar (Kardemummabullar)

BRIOCHE DOUGH
3 1/2 c Flour
1 beaten egg
2/3 c cane sugar
7 oz warm milk
5 1/2 T softened butter
1 T active dry yeast
1 pinch salt
1 t cardamom powder
1 t cinnamon powder

FILLING
5 1/2 T softened butter
2 T cane sugar
1/2 t cardamom powder
1 t cinnamon powder
1 tsp liquid vanilla extract

FOR GILDING AND DECORATION
1 beaten egg
2 T milk
Belgian sugar pearl

INSTRUCTIONS
Prepare yeast by mixing it with warm milk and a little sugar and let it rest for about ten minutes.
In your stand mixer, mix together the beaten egg, sugar and butter, then add the cinnamon powder, ground cardamom and salt.
Stir the milk containing the yeast into the mixture and finish by adding the flour.
Mix with the hook for about 5 minutes, until the dough forms a ball that comes away from the sides of the bowl.
Cover with a cloth and leave to rise for 1.5 - 2 hours at room temperature (the dough should double in size).
In the meantime prepare the filling by mixing all the ingredients together into a spreadable paste
Punch down the dough on a floured work surface and spread it out in a large rectangle.
Spread the filling over the entire surface of the dough rectangle and smooth with an offset spatula or spoon.
Fold the dough in 3 (like a letter), then roll the dough out again with your rolling pin to make it wider.
Using a knife, cut strips across the width.
Cut these strips again, leaving a few centimeters on one side (like a pair of pants).
Twist the 2 strips then roll up to form a knot or like a snail.
Place the buns on a baking tray covered with baking paper and cover with a cloth and leave to proof for another 30 minutes an hour.
Preheat the oven to 375°F, brush each bun with egg and milk.
Sprinkle with sugar pearls and bake for 15-20 minutes.

I got this from https://sweetlycakes.com/en/cinnamon-rolls-kanelbullar/amp/ and updated language and measurements.

Photo is copyright by Jay Mumper

Swedish Rye Bread

Ingredients

Hot liquids

1 pt water

2 T shortening

1/2 c sugar

1 T salt

1/2 c molasses

Bowl

1 qt buttermilk

1 t baking soda

2 lb rye flour

Yeast mixture

2 T active dry yeast

1/2 c warm water

1 t sugar

1 t anise extract

2 lb white flour

Instructions

Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.

To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.

Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 

Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.

Turn out on floured table, punch down and knead some more.

Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.

Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.

Bake at 375°F for 50-60 minutes.

Notes:

1/2 recipe made 4 - 8"x4" loaves.

Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)

Basic "Riff" Yeast Dough

(Photo of this "basic recipe" doubled and formed into Italian Bread loaves.)

Back in college I learned a basic "pizza crust" recipe that has become the basis of many of my bread creations. That basic recipe is:

3 cup flour

1 tsp salt

1 cup warm water

1 tbsp (or envelope) active dry yeast

1 tbsp sugar

2 tbsp olive oil

Sift the flour & salt. Separately mix water, yeast, & sugar and let bloom until bubbly. Whisk in the olive oil and then dump into the flour. Mix well and knead (either by hand or mixer dough hook). Let rise in a covered and oiled bowl 45-60 minutes, punch down to make one thick crust pizza or two thin crust pizzas. Add toppings of choice. Bake at 450°F for 15-20 minutes.

Now, morphing into more varieties.

Garlic herb bread:

Add granulated garlic, oregano, basil, rosemary about 1 tsp each) to flour. Add 3 tbsp vital wheat gluten. Set aside. Add an egg to the bloomed yeast & oil mixture and whisk to combine. Dump into flour/herb mixture, mix & knead. Allow to rise as before. You can firm the risen dough into a round peasant style loaf or roll into an oblong shape for an 8x4 buttered loaf pan. Allow to rise again for 30 minutes. Bake at 375°F for 30-40 minutes.

Blueberry Oatmeal Scones Recipe

Ingredients

1 1/2 cups all purpose flour

1 1/4 cup old-fashioned oatmeal

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon lemon zest

1/2 cup unsalted butter, melted

1/3 cup milk

1 egg lightly beaten

1 cup fresh blueberries

1/2 cup powdered sugar

Lemon juice

Directions

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in blueberries. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart.  Bake until light brown, about 15 minutes. Cool slightly on rack.

Mix powdered sugar with enough lemon juice to make a drizzle icing. Spoon a bit onto each baked scone while warm.

Coronavirus - Why I am staying home

(...to those who come here for fun recipes, please allow me to take over this space for one entry that is on my mind and I need to share. I promise we'll return to yummy food very soon! Thanks!)



​I've heard comments that, "this coronavirus thing is all overblown" and, "we're healthy and can handle this". I've heard, "you don't have enough faith that God will protect you​."​ I’ve also heard implications of selfishness, faithlessness, and aloofness. So let me get this out there in the most succinct and unambiguous way I can: Bullshit

I am a Christian, a believer. I am also a self-identified Introvert. Nonetheless here’s where my ​God-given, science-educated mind is at:

• Don't be foolish.
  I was young once and took lots of crazy chances. I was physically strong but often stupidly foolish. And I thought I had a long life ahead. Now it’s 30-40 years later and fortunately I'm still stronger than some but my health isn't as good as it used to be. I have several of the listed coronavirus risk conditions that make me more vulnerable. I’ve had pneumonia a few times. I’ve spent lots of long, fevered nights fighting for breath. So I have and will continue to choose to remain isolated. From a public health perspective, I can do the math. I know if I get sick in the midst of the epidemic (and IT IS an epidemic based on the rate of spread) while case loads are rising sharply, I will likely have to wait for a chance to get treatment should hospitalization become necessary. The longer I -- and I should insist WE, the public can defer infection, the better chance I and other at-risk populations like me have of getting care with the added benefit of a better chance of researchers finding more effective treatment strategies (like chloroquine or other hopeful medicinal interventions.) And before you say it -- we already know an effective vaccine is a long way off and won’t materially change the trajectory of the current crisis.
  
• Be charitable.
  While I am totally committed to absolute isolation from communal gatherings (>3-4 people) for my own AND community health, if someone I know (family, friends, neighbors) needs my help, I will do what I can like make food, shop (leveraging online order/pickup where possible to minimize contact), watch a pet, fix some necessary household item, etc.
  
• Make good use of my time at home.
  Some of that is doing my day job which thankfully is something I can do 100% online. But also, household maintenance, cooking (we gotta eat and it’s a great time to try that experimental recipe…), talking to my wife, catching up on movies, reading.
  
• Slowing down the rush of life in general.
  Now’s the time to gain a good gauge on how hectic a pace we put ourselves in sometimes. Funny how all those “things we HAVE TO DO” don’t need to be done. Maybe we never HAD TO DO them in the first place? I’m taking a machete to a lot of that crap to let the good stuff have room.