Lemon Butterflake Rolls

As you can see I’m still on a citrus kick, mostly because I acquired three pounds of lemons and I’ve been having fun working my way through them. One of the dishes I’ve loved since I was little was sweet rolls with a citrus filling and this recipe is both simple and scrumptious. We use Ultra Gel in the bread dough as a way to help hold the moisture and because it enhances yeast growth. In the filling again it holds everything together. If you have fresh berries on hand they can be crumbled in with the sugar filling for a tart fruit burst, or a scoop of raspberry jam in the cream cheese glaze is to die for. :)

lemon butterflake rolls

Lemon Butterflake Rolls

modified from Grandma Cornaby’s original recipe

1/2 cup warm water (around 102-102 F)

1 Tablespoon yeast

1/4 tsp Ultra Gel

1/4 tsp sugar

1/2 cup lukewarm milk

1/2 cup sugar

1/2 cup butter, softened

1 tsp kosher salt

2 eggs

4 cups flour (I like using half whole wheat and half bread flour)

2 Tablespoons Ultra Gel

Lemon sugar

1 cup sugar

2 tsp lemon zest

1-2 Tablespoons lemon juice – you don’t want it too wet. Mixture should be only lightly moist.

Dissolve yeast, small amount of Ultra Gel and sugar in warm water and let foam for 10 minutes. In a large bowl or the bowl of your stand mixer combine milk, sugar, butter, salt, eggs and 2 cups flour. Beat until smooth. Add in foamed yeast mixture. Mix in enough remaining flour until you have a soft, slightly sticky dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about five minutes. Place in greased bowl and allow to rise in a warm place until doubled in size, 1-2 hours. Punch down dough and allow to rest for 15 minutes. Split into two balls. On lightly floured surface roll out first ball until you have a sheet as square as possible and 1/4 inch thick. Spread with butter and lemon sugar. Using a pizza cutter cut sheet into squares approximately 2 inches long and 1 inch wide. Stack four squares and place horizontally into greased muffin tins. Continue process with second ball until all dough is used. Let rolls rest for ten minutes and bake at 250 for 15-20 minutes until golden brown and bubbly.

Remove from oven and let sit for 5 minutes before removing from tins. Cool and glaze with cream cheese glaze.

This recipe yields about 24 rolls.

Cream Cheese Glaze

4 ounces neufchatel cream cheese

1/4 cup softened butter

1 tsp vanilla

1/2 tsp kosher salt

1 Tablespoon Ultra Gel

1-2 pounds confectioners sugar

Milk as needed

Beat together cream cheese, butter, vanilla, salt and Ultra Gel. Add confectioners sugar (powdered sugar) 1-2 Tbl at a time until desired consistency is reached. Add a little milk as necessary if mixture gets too thick. Glaze sweet rolls, muffins, etc. Store any unused portion in the refrigerator.

Lemon Berry Bread

My sweet husband has a vast love for blueberries. Really berries of any kind make him very happy. This berry love also goes hand in hand with loving lemons. Fortunately this time of year both berries and lemons are fairly easy and inexpensive to come by, so for a treat I made some really good lemon berry bread. How do I know it was really good? Mostly because there were two loaves on Tuesday and by today it’s all gone. :)

There are a couple of unique notes about this bread. Note one…you can use whatever berries you have on hand. Fresh is best, but frozen will work and I found that blueberries, raspberries and blackberries tend to work better than strawberries. Maybe if you diced the strawberries really well first they would work, but they tend to bring too much liquid to the party. Note two…This recipe calls for 1 cup of yogurt. Plain will work fine, but it doesn’t bring much extra flavor, so I like using one small container of vanilla yogurt and one of lime, lemon or orange to pump up the citrus. Note three…we use Ultra Gel in this recipe as a stabilizer, to maintain the moisture and the tenderness. This would be an ideal bread to freeze, or to divide as muffins if it lasts that long.

So here’s the recipe. Let me know what you think!

lemon berry bread

Lemon Berry Bread

1 cup all purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp kosher salt

2 Tbl Ultra Gel

1 cup plain yogurt (or 1/2 cup vanilla and 1/2 cup lemon)

1 cup sugar

3 large eggs

2 tsp grated lemon zest

1/2 tsp vanilla extract

1/2 cup olive oil

1-1 1/2 cups berries

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan, or two smaller pans.

In a medium bowl sift together flours, baking powder, salt and Ultra Gel. In a large bowl or stand mixer bowl whisk together yogurt, sugar, eggs, zest, vanilla and oil. Add the dry ingredients to the wet ingredients stirring just to combine. Do NOT over mix!  Gently fold in fruit and pour batter into the prepared pan. It should come up no further than 3/4s of the way. If you get berry happy and end up with excess batter pour off into a second prepared pan.

Bake for 50-55 minutes until toothpick comes out clean and top is golden brown and lovely. Let cool in the pans for 10 minutes before depanning loaf.

Some folks suggest that a bread like this needs a lemon glaze. It’s nice, but totally not necessary. The combination of sugar and eggs gives a nice crunchy caramel crust and I found that the glaze undermined the flavors.

Jam in a Jiffy – Raspberry Brownie Ice Cream Pie!

It’s Memorial Day weekend, which is a lovely time for us. An unofficial kick off to summer and a chance to spend a few days together, as well as the very important duty of remembering those who have gone before us. One of the nice things about the long weekend is the chance to do some special cooking. My Bunneh has been as busy as can be making ham and chicken stock, steaks and rotisserie chicken. My job was to come up with the sides and the dessert.

The dessert I settled on was a brownie ice cream pie with raspberry topping. Raspberry prices are dropping but I wanted something even easier. Going to my freezer I spied my containers of jam in a jiffy raspberry jam and decided that would make easy and yummy topping. When it all came together I was happy with the results. I think we could have added a little whipping cream for the lightness and pretty factor, but without it it was pretty darn good too.

So there you have it…jam in a jiffy freezer jam, not just for sandwiches!

raspberry brownie pie

Raspberry Brownie Ice Cream Pie

1 large brownie mix

2 cups vanilla ice cream, softened

1 cup raspberry jam in a jiffy freezer jam

Make brownie mix according to the box directions, adding 2 Tablespoons of Ultra Gel to the mix for extra moisture and tenderness. Pour into two 9 inch pie plates and bake for 25 minutes or until a toothpick comes out clean. Cool completely.

Layer softened ice cream on brownie pie and remove to freezer for a minimum of four hours.

Cut and top with freezer jam, serve immediately.  Add whipping cream as desired.

Jam in a Jiffy – Raspberry Mango!

You can tell it’s spring when markets start featuring berries in their produce departments.  I can’t resist indulging in some of these early berries, though in another month when the Farmer’s Markets open I love it even more! Naturally one of my favorites is raspberries, which I can happily eat whole, put into baked goods, pies, salads, or make jam with. However, one of the concerns folks have with raspberries, is that sometimes the price per pound is such that it seems like a lot of work for not very much product. This is another situation where Jam in a Jiffy rides to the rescue!

Because Jam in a Jiffy has a combination of pectin and starch thickeners there is a lot of flexibility with being able to mix fruits and still get a wonderful product. In my case I had about a pound of raspberries and about the same amount of beautiful ripe mangoes. So I diced up and chopped my mangoes, added the berries and my Jam in a Jiffy for a bright sweet raspberry mango jam! Now if you don’t care for mangoes, you can go with strawberries, peaches, other berries and even applesauce…the combinations are limitless. Any two pounds (about 4 cups) of mashed soft fruit and one package of Jam in a Jiffy and you have freezer jam.

Now…what if, like me, you taste your jam and it’s a little too tart, or sweet, or potent for spreading on jam? Never fear! Jam in a Jiffy jam makes a great base for smoothies with the fruit and sugar already mixed in. I just freeze up my mix in ice cube trays until it’s solid. Then I move the chunks into freezer bags and freeze it that way. A couple of chunks with a little yogurt and a splash of orange juice makes for a bright citrus smoothie, and it even holds up well to being tossed into a green smoothie for even more nutritional punch. So when it comes to your freezer jam, think outside of the bread loaf! You’ll be surprised what you can do!

Jam in a Jiffy Raspberry Mango Freezer Jam

2 cup pureed ripe mango

2 cups mashed raspberries

1 pouch Jam in a Jiffy

1 tsp vanilla (opt)

Combine all ingredients and mix thoroughly. Let sit for upto five minutes to obtain maximum thickness. Divide and freeze or serve immediately!

This makes a medium set jam. If you want a thinner topping add upto 1/2 cups fruit juice. If you want a thicker jam omit 1/2 cup of the mango.

YUM!

White Chocolate Raspberry Gooey Cookies

May is a fun time of year, not only because it’s Mother’s Day (Hi Mom!), but it’s the time when we start seeing more fresh fruit making its way into our local markets. In particular we see a lot of berries and as raspberry growers that makes us ever so happy. Down on the farm our own plants are soaking up the spring rain and you can almost watch them growing, with most of the bushes upto about 24 inches this far.

So, in the spirit of raspberries to come tonight I made some White Chocolate Raspberry Gooey Cookies. This is a fun and easy recipe that starts with a cake mix as a base, but then gets interesting by adding extra butter, cream cheese, Ultra Gel and fresh berries. The final cookie is rich and a bit cakey, kinda half way between a cookie and a cup cake and that’s just fine by me. So here you go, something to do with those berries that don’t get eaten on the way home from the store and a recipe for your files when the farmer’s markets start filling up with raspberry goodness!

White Chocolate Raspberry Gooey Cookies

White Chocolate Raspberry Gooey Cookies

1 cake mix (white, lemon or yellow work best)

1/2 cup softened butter

1 8 ounce bar low fat cream cheese

1 tsp vanilla

1 egg

2 Tbl Ultra Gel

1/2 cup fresh or frozen raspberries (If there is a lot of juice with the berries drain the juice first)

1 cup white chocolate chips

Combine butter, cream cheese, egg, vanilla and ultra gel in a stand mixer and mix until well combined. Add cake mix and incorporate. Fold in berries and chocolate chips. Move batter to the refrigerator for 30 minutes. Preheat oven to 350 degrees. Drop batter by teaspoons onto a cookie sheet and bake for 10-12 minutes until golden brown around the edges.

Peach Crumble

Traditional cobblers were an English invention which come in both sweet and savory formats. Generally a cobbler is defined as a filling topped with a bread or cake topping.  At one point one of the most popular cobblers was a suet pudding with a puff type pastry lid.  Many places in England still serve these puddings often in individual servings.  I had them a million years ago at a place called the Ale House in Scotland and they were one of the best things I ate.  The cobbler took on a different form when the English colonists settled in the Americas and didn’t have access to all the ingredients usually in an English pudding, so they would take fruit and cover it with biscuits or other breads.  Light cakes became popular over the years, particularly once boxed cake mixes gained popularity. The term cobbler has come to encompass these covered fruit sauces, buckles, grumps, crisps, crumbles and several other fruit desserts.  In Utah these cobblers were a staple of early settlers as they could be easily cooked off in large pots and were a great place for scrap dough and fruit which might be a little bruised or over cooked.

A crumble is a sub-type of cobbler where the topping is a crumbly and, when well cooked, crunchy combination of flours, sugar and butter, sometimes with oats or nuts. This is broken up over the filling and remains as the name would have you believe, crumbled.

I love crumbles, particularly when the filling is apple or peach. I like cakey cobblers better with berry fillings, but each to their own.  In the following recipe you can slice peaches fresh, or drain preserved peach slices and use those instead. Either is fantastic!

Utah Peach Crumble

Utah Peach Crumble

2-3 pounds sliced peaches

1/2 cup vanilla sugar (this is easy to make by putting scraped out vanilla beans in a container of sugar and just letting it sit, regular granulated sugar will work as well)

1 tsp vanilla extract

1/2 tsp ground nutmeg

2-3 Tablespoons Ultra Gel

Crumble Topping

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 cup sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1 large egg

1/2 cup butter, melted

Combine fruit, sugar, nutmeg and vanilla and allow to sit for 5-10 minutes to pull the juices.  Add Ultra Gel and stir to combine.  Set aside.

Form the crumble by combining flours, sugar, salt, cinnamon and Ultra Gel.  Add the beaten egg, stirring lightly with a fork until the mixture is crumbly and moist.  Set aside.

Place fruit mixture in a 9×13 inch pan.  Cover with crumble.  Top everything with the melted butter.  Bake for 40-45 minutes in a 375 degree oven.  Serve warm. (Or eat the next morning for breakfast.  It’s pretty darn good cold too.)

Alternatively divide the fruit mixture into individual ramekins, cover with crumble and drizzle with butter.  Cook at 375 until tops just begin to brown.

Pear Salad with Lemon Poppy Seed Dressing

I’ve mentioned before that we’re big fans of out local Bountiful Baskets. For those who haven’t heard of this it’s a produce share program where you get a basket of various seasonal fruits and vegetables each week for a donation. One of our goals this year was to make sure we were using everything in our basket and making sure to get to it before it went bad. This week we had some late winter apples and pears and decided to make a wonderfully fresh salad with it.

One of the best parts of this salad is the vinaigrette that goes with it. It’s a lemon poppy seed dressing which is sweetened with honey, and uses Ultra Gel in order to help hold the emulsification. I use 1-3 tsp of Ultra Gel in all of my vinaigrette because it helps to keep the oil and the vinegar, or lemon juice in this case, together and holds the dressing longer in the fridge, provided it doesn’t get eaten!

Give it a try and let us know what you think. This is a great meal in itself, or as a side to round a meal out.

 

Pear Salad with Lemon Poppy Seed Dressing

1 pear, cored and diced

1 asian pear, peeled cored and diced

1 pear, peeled cored and diced

1 head romaine lettuce, torn (spinach is really good too)

1/3 cup craisins

1/2 cup chopped almonds (opt)

1/2 cup shredded mozzarella (opt)

Combine all ingredients in a medium bowl and toss. The almonds and mozzarella can be held until service so the cheese doesn’t go soft and for aesthetic appeal.

Dressing:

1/3 cup honey

1/2 cup lemon juice

1 tsp onion powder

1 tsp Dijon mustard (homemade is the bomb!)

1/2 tsp kosher salt

1 Tablespoon Ultra Gel

2/3 cup extra virgin olive oil

1 Tablespoon poppy seeds

In the carafe of a blender or a food processor combine honey, lemon juice, onion powder, mustard, salt and Ultra Gel until well mixed.  With motor running, slowly add olive oil until thick and well mixed.  Add poppy seeds and pulse to combine. Allow to sit for at least 10 minutes for all flavors to combine. Serve over Pear Salad, refrigerate remaining dressing.