#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept

Poppy seeds are a favorite with Slavic people. They find their way into both sweet and savory recipes as is this lovely Czech poppyseed Crown coffee cake or b’abovka which translates to “grandmother” and thus is similar to Polish Babkas. Maku K`avovk`y Dort translates directly to “poppyseed coffee cake”. The reference to this being a “crown” coffee cake comes from its shape because of the baking pan used.

This basic sweet yeast-raised dough is excellent as a base for any number of coffee cakes, cinnamon rolls, and other pastries.

<a href=”http://www.foodlustpeoplelove.com/p/bundtbakers.html” target=”_blank”><img alt=”BundtBakers” border=”0″ src=”https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png” /></a>

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
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The minute I saw this coffee cake, I just had to make it and enjoy at least a few bites.  I adore poppyseeds!  Whether in a sweet or savory recipe, I’m on board.  A special note of appreciation to Felice Geoghegan of That’s Left Are The Crumbs for this unique theme.  I didn’t realize how many cakes use yeast in the recipe.  It was a lot of fun researching this theme and finding the perfect recipe.  I also want to thank The Spruce for this unique and yummy recipe.  I changed it a bit and didn’t include the raisins as Mr. B doesn’t like them.  I do like them and I think this would be tastier including the raisins, more orange zest and adding a teaspoon of Vanilla and chopped pecans.  Never enough nuts for me.

This was indeed the easiest cake I’ve made since joining BundtBakers.  The main thing to remember is the rising times required in parts of the recipe.  Other than that, this coffee cake is really straightforward.   I did not have the “perfect” baking pan but muddled through with the Bundt pan that would most resemble a crown.

This recipe  makes a large cake and that has a nice texture, good flavor and a small piece satisfies.

#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept
Print Recipe
This coffee cake is a snap to make. It's only slightly sweet, the poppyseeds are an interesting addition and it bakes up beautifully. I think I should have used a larger pan but it still turned out well. This will be fabulous tomorrow morning along side a big cup of java.
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept
Print Recipe
This coffee cake is a snap to make. It's only slightly sweet, the poppyseeds are an interesting addition and it bakes up beautifully. I think I should have used a larger pan but it still turned out well. This will be fabulous tomorrow morning along side a big cup of java.
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl or stand mixer, combine 1 1/2 cups flour, sugar, salt and yeast.
  2. Heat milk and butter until warm and butter melts.
  3. Add to dry ingredients and beat with the paddle attachment of a stand mixer at low speed until blended.
  4. Increase speed to medium and beat two minutes. Stir in remaining flour or just enough to make a stiff dough.
  5. Either turn out onto a lightly floured surface and knead by hand until smooth and elastic, or; switch to dough hook and knead until smooth and elastic and cleans the sides of the bowl, about 5 to 8 minutes. I chose the dough hook method and and it really "was a piece of cake".
  6. Place in greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
  7. Prepare 12 cup Bundt pan or 10 cup kugelhopf pan and set aside. Use your own cake release or spray on cake release.
  8. Punch down dough. Roll out on a lightly floured surface to an 8 X 15 inch rectangle.
  9. Spread evenly with poppyseed filling to within 1/2 inch of sides all the way around. Sprinkle evenly with raisins and orange zest. I think a bit more zest would really add to the overall flavor.
  10. Starting from the large side, roll up dough, jelly-roll style. Pinch seam together to seal. Place seam side down, in prepared pan, joining the open ends and pinching them together.
  11. Cover with greased plastic wrap and let rise in a warm place until doubled, about 45 minutes to 1 hour. Heat oven to 325º.
  12. Place pan on a baking sheet and bake about 1 hour or until top is golden brown and an instant read thermometer registers 190º
  13. Remove from oven and cool 20 minutes on a wire rack.
  14. Loosen sides of cake from pan with a butter knife, if necessary, and invert onto a wire rack until completely cool, dust with confectioners sugar, to taste. This coffee cake practically fell out of the Bundt cake pan. I swear by the home made cake release, its solid gold.
Recipe Notes

[wpdevart_like_box profile_id="http://www.thequeenofscones.com/Czech-poppy-seed-crown-coffee-cake-recipe-1135681" connections="show" width="300" height="550" header="small" cover_photo="show" locale="en_US"]

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

IS IT POPPY SEEDS OR POPPYSEEDS?

The poppy seed is mentioned in ancient medical texts from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative.  The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds.  Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility.

The seeds of some poppy types are not eaten, but they are cultivated for the flowers they produce. Annual and biennial poppies are considered a good choice to cultivate from seed as they are not difficult to propagate by this method, and can be put directly in the ground during January.  The California poppy, for example, is a striking orange wildflower that grows in the Western and Northwestern United States.  I remember vividly, the red poppy fields in "The Wizard of Oz".

According to The Joy of Cooking, "the most desirable poppyseeds come from Holland and are a slate-blue color."  The color of poppy seeds is important in some uses. When used as a thickener in some dishes, white poppy seeds are preferred, having less impact on the color of the food. In other dishes, black poppy seeds are preferred, for maximum impact.

Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods. In North America they are used in and on many food items such as poppy seed muffins, rusk, bagels (like the Montreal-style bagel), bialys, and cakes such as sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example Cozonac, Kalach Kolache and, Kołacz).

Fillings in pastries are sometimes made of finely ground poppy seeds mixed with butter or milk and sugar. The ground filling is used in poppy seed rolls and some croissants and may be flavored with lemon or orange zest, rum and vanilla with raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry filling's texture and taste. Some recipes for Mohnstriezel use poppy seed soaked in water for two hours or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.

Poppy seed paste is available commercially, in cans, the only way to go in my opinion.  Poppy seeds are very high in oil, so commercial pastes normally contain sugar, water, and an emulsifier such as soy lecithin to keep the paste from separating.  In the United States, commercial pastes are marketed under brand names including Solo {as in my recipe} and American Almond. Per 30 gram serving, the American Almond poppy seed paste has 120 calories, 4.5 grams fat, and 2 grams protein.  Using this poppyseed paste was so easy, I'll never make it from scratch.

Poppyseeds are used in various cuisines, all over the world.  Poppyseeds are used as an ingredient, flavoring, thickening agent and beverages.

In Eastern European Jewish cuisine, pastries filled with black poppy seeds in a sugary paste are traditional during Purim, which occurs exactly one month before Passover and approximately a month before Easter. Traditional pastries include poppy seed kalács and hamantashen, both sometimes known as beigli (also spelled bejgli). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States.

In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined as a paste, to be added at the last stage of cooking. It is quite hard to grind them when raw, so they are normally toasted/broiled and water added when grinding to get the right consistency.

The seeds themselves do not contain significant amounts of opiates. But a poppy tea consumed in some areas and often referred to as doda has been controversial for containing ground opium poppy plant, especially the seed head, and contains significant levels of opiates.  Popular in some South Asian communities, doda is created by grinding dried poppy husks or poppy seeds into a fine powder and then ingesting the mix with hot water or tea. In Canada, doda is made from poppy plants brought in from Afghanistan and Arizona under the guise of legal purposes such as floral arrangements, but is sold illegally from some meat markets.

Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts. Allergy to poppy seeds is very rare, but has been reported and can cause anaphylaxis.

Sufferers of diverticulosis are advised by many physicians to avoid poppy seeds because of the risk of the seed hulls irritating the diverticula, resulting in full-blown diverticulitis, however there is some dispute over the risk.  My aunt developed diverticulitis and had to undergo surgery to remove a part of her colon after eating a poppyseed muffin.  As an aside, It is believed that poppy seeds are a potential source of anti-cancer drugs.

As a point of interest, you can sometimes register a false  positive drug test.  Although the drug opium is produced by "milking" latex from the unripe fruits ("seed pods") rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphine and codeine. This means that eating foods (e.g., muffins) that contain poppy seeds can result in a false positive for opiates in a drug test.

Discovery Channel's MythBusters series episode "Poppy Seed Drug Test" demonstrated that eating both poppy seed bread and poppy seed bagels resulted in both of the hosts testing positive for opiate use, 30 minutes later.

A fictional example of such a false positive test in popular culture was in the Seinfeld episode "The Shower Head", where the character Elaine Benes was not allowed to visit Kalahari Bushmen with J. Peterman after testing positive for opium from the consumption of poppy seed muffins.  I remember this episode well.  It was hysterical.

The sale of poppy seeds from Papavernsomniferum is banned in Singapore because of the morphine content. Poppy seeds are also prohibited in Taiwan, primarily because of the risk that viable seeds will be sold and used to grow opium poppies.   China prohibits spice mixes made from poppyseed and poppyseed pods because of the traces of opiates in them, and has since at least 2005.   Despite its present use in Arab cuisine as a bread spice, poppy seeds are also banned in Saudi Arabia for various religious and drug control reasons.  In one extreme case in the United Arab Emirates, poppy seeds found on a traveler's clothes led to imprisonment.

As poppy seeds can cause false positive results in drug tests, it is advised in airports in India not to carry such items to other countries, where this can result in punishments based on false positive results. Travelers to the United Arab Emirates are especially prone to difficulties and severe punishments.

In Singapore, poppy seeds are classified as "prohibited goods" by the Central Narcotics Bureau (CNB).   💜

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#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE ~ CORRECTED

I think cranberries are “cheerful”. Whenever I see them used in recipes, I find myself wanting to bake something tasty. Cranberries are tangy and really enhance any recipes they’re used in. This month will be especially fun for me.

I love baking with cranberries, either dried cranberries or fresh.  I love everything about them, the color, the flavor and sometimes a little crunch.  Anything that contains cranberries just looks, feels and tastes like Christmas to me.  Combine my cranberry love plus my deep, deep love of cake – any kind is okay and this little cranberry dream can be on your serving plate within a couple hours.  

Much gratitude to Laura from Baking in Pajamas.  This yummy theme is brought to the rest of us #BundtBakers from her.   Coming up with a theme and preparing the lists looks to be ALOT of work.  Thanks Laura, I’ve been looking forward to your theme right after you declared it.  I hope everyone else is as excited as I am.

#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Ingredients
Servings: Bundt + 3 large muffins
Instructions
  1. In a large bowl, sift the flour and baking soda. Set aside
  2. Cream butter in your stand mixer, add sugar slowly, beating constantly.
  3. Add 6 eggs, one at a time and blending well after each addition.
  4. Stir in sour cream
  5. Add the flour mixture, about 1/2 cup at a time.
  6. Stir in orange extract, zest from one orange, and the fresh cranberries.
  7. Pour into prepared 10 inch bundt cake pan
  8. Bake at 325º for 90 minutes.
  9. Cool in pan 5 minutes.
  10. While still warm, glaze with 1 C confectioners sugar mixed with the juice of one orange.
Recipe Notes

Before we get into anything else, this recipe was modified from Served Up With Love.

As America's Original Superfruit ™, Native Americans used the cranberries as a staple as early as 1550. They ate cranberries fresh, ground, or mashed with cornmeal and baked it into bread. They also mixed berries with wild game and melted fat to form pemmican, a survival ration for the winter months. Maple sugar or honey was used to sweeten the berry's tangy flavor.

By 1620 Pilgrims learned how to use cranberries from the Native Americans. There are several theories of how the berry was named. German and Dutch settlers named the berry "crane-berry" because it appeared to be the favorite food of cranes or the blossom resembles the head and neck of an English crane. Eventually "crane-berry" was shortened to cranberry. By 1683 cranberry juice was made by the settlers.

The uses of cranberries is extensive — American whalers and mariners carried cranberries onboard to prevent scurvy while Indians brewed cranberry poultices to draw poison from arrow wounds and in tea to calm nerves as well as using the juice as a dye.

In Massachusetts, in 1816 Captain Henry Hall became the first to cultivate cranberries in Dennis, Massachusetts. He noticed that cranberries grew better when sand blew over them.

Wisconsin

In Wisconsin, around 1860 Edwards Sackett of Sackett Harbor, New York came to Berlin, Wisconsin to inspect some land. He found 700 acres of wild cranberry vines and decided to cultivate his bogs. He sold his cranberries in Chicago for about $15 a barrel. The cranberry is now Wisconsin's state fruit.  🐝💜

~Wikipedia

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

 

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#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE

National Bundt Day comes around each year on November 15th. It was originally proclaimed by the Governor of Minnesota in honor of Nordic Ware’s 60th anniversary, making 2016 the eleventh annual Minnesota Bundt Day, while coinciding with National Bundt Day! It is the perfect time of year since most families are pulling out recipes, preheating the oven and baking more than ever!

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🐝 I’ve never been a big fan of cooked pears so this topic presented me with a real challenge.   I thought that out of all the recipes I reviewed, I might actually enjoy not only making this cake but eating it too. I must thank Lauren Everson from Sew You Think You Can Cook for this interesting theme. I think this will be a refreshing change from my usual baked treats. Thanks Lauren and though it’s a bit early, Happy Thanksgiving 🦃 to you and all the other #BundtBakers 🍁.   Also, thanks for your help, I didn’t realize I was in the wrong spot.  This recipe has been adapted from Taste of the South magazine.  Thanks for this creative and unique recipe.  I plan to enjoy the taste of Fall.

As an aside, I actually made my own cake release.  It’s simply equal parts of shortening; flour, and oil.  I used coconut oil for the health properties it contains.  BTW, it works.

#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Ingredients
FOR THE CAKE
CREAMY VANILLA GLAZE
Servings: People
Instructions
THE CAKE
  1. Preheat oven to 325º F; prepare a 15 cup Bundt pan with cake release, home made or purchased
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, ginger and cardamom. Whisk until well mixed.
  3. Make a well in the dry ingredenients; add eggs, continue whisking to combine.
  4. Gradually add canola oil. Fold in pear 🍐, vanilla and orange zest. Continue stirrng until well combined. Pour batter into prepared bundt cake pan and smooth with the back of a metal spoon.
  5. Bake for 1 hour and 15 minutes or until your cake tester comes out clean.
  6. Allow the cake to cool in the pan on a wire rack for 20 minutes. Invert cake onto a rack and cool completely. Drizzle with Creamy Vanilla Glaze, if desired.
CREAMY VANILLA GLAZE
  1. In a small saucepan, bring brown sugar, cream, butter, vanilla and salt. Bring to a boil over medium~high heat.
  2. Cook, whisking constantly for one minute. Remove from heat and let cool completely. Gradually whisk in confectioners sugar. Pour Glaze over cooled cake.
Recipe Notes

NATIONAL BUNDT DAY ~ NOVEMBER 15

Bundt Cake

A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Etymology:

The Bundt cake derives in part from a European brioche-like cake called Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).

Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have

Uses of the word bund outside of Europe to describe cakes can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling "bundte" also appears in a recipe as early as 1901.

Design

Bundt-style pans can be made of silicone and metal. Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. The shape is similar to that of the earlier European Gugelhupf or Bundkuchen. A Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Also similar in shape is the Eastern European Babka, dating from early 18th century Poland. While Babka is associated with Jewish culture, Bundt cake is firmly set in Christian tradition and is traditionally baked for Christmas and Easter. Today, there is no recipe for "Bundt cake". Anything can be baked in a Bundt-style pan, and is. Recipes range from Pine Nut and Chili cakes to ice cream and fruit concoctions. And, Bundt-style pan design has expanded beyond the original fluted ring to today's designs of skylines, octopus and cathedrals, all with the requisite hole in the center of the pan made by Nordic Ware and others. Since a toroidal cake is rather difficult to frost, Bundt cakes are typically either dusted with powdered sugar, drizzle-glazed, or served undecorated. Recipes specifically designed for Bundt pans often have a baked-in filling; Bundt pound cakes are also common.

Since the name "Bundt" is a trademark, similar pans are often sold as "fluted tube pans" or given other similar descriptive titles. The trademark holder Nordic Ware only produces Bundt pans in aluminum, but similar fluted pans are available in other materials.

Rise to Popularity:

The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund". A number of the original Bundt pans now reside in the Smithsonian collection.

Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when a Bundt cake called the "Tunnel of Fudge", baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $5,000. The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes.

To date, more than 60 million Bundt pans have been sold by Nordic Ware across North America. 💜 ~Wikipedia

And don’t forget to take a peek at what other talented bakers have baked this month:

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

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#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE

This is my second try this month, I don’t know how it happened but in my opinion, my first one was not suitable for anything other than the garbage disposal. It very well could have been Operator error. This one went together nice and smooth. While the ingredient list may make seem intimidating, it’s really very easy to pull this delicious bundt cake out of your own oven.

This tasty morsel has been adapted from Baked by Rachel and I want to thank her for this little beauty.   Our theme this month is apples. I know there are hundreds of Apple bundt cake recipes but this one really struck me. Maybe it’s  the spice combinations but I couldn’t resist.   Thanks and much gratitude to Wendy of A Day In The Life On A Farm. Apples is such a nice idea since they are so versatile to work with. Lots and lots of recipes. The hard part was choosing the one for me to bake and enjoy.  Good job Wendy!

 

#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Ingredients
The Filling
The Cake
The Praline Frosting
Servings: Large Bundt
Instructions
Filling
  1. Preheat oven to 300º F
  2. To make the filling. Add cream cheese, butter, and sugar to the bowl of your stand mixer, fitted with paddle attachment
  3. Beat at medium speed until well combined and smooth.
  4. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
  5. Place the pecans on a rimmed baking sheet and toast in the oven for about 10 minutes or just until fragrant. Remove baking sheet to a wire rack to cool.
  6. In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together.
  7. Add the eggs, oil, applesauce and vanilla and mix just until combined. It is recommended to use a whisk then switch to a spatula.
  8. Fold in the toasted pecans and chopped apples until distributed throughout the batter.
  9. Spoon 1/2 to 2/3 of the cake batter into the prepared bundt cake. Top evenly with cream cheese filling leaving a 1 inch border around the edge of the pan. This can be a little tricky, just do your best. Use a thin paring knife to swirl the cream cheese filling with the cake batter, just a few times ~ less is more. Top the filling with the rest of the cake batter.
  10. Bake at 300ºF for 30 minutes then increase the heat to 350ºF for an additional 45 minutes or until your cake tester comes out clean.
  11. Transfer the cake pan to a cooling rack for about 15 minutes, then invert cake onto a cooling rack and allow to cool completely {at least 2 hours}
Frosting
  1. Combine brown sugar, butter, and milk into a saucepan. Set over medium heat and bring to a boil, whisking almost constantly. Boil for 1 minute whisking constantly.
  2. Remove the pan from the heat and stir in the vanilla.
  3. Whisk in the confectioners sugar, a little at a time until it is completely incorporated and the frosting is smooth.
  4. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. The frosting will set up quickly, so don't make it in advance. Also be very careful as I am sporting a small scar from my last praline recipe.
  5. Be certain to wait until the cake has cooled completely {at least 2 hours} before starting the frosting as it sets up quickly. Garnish with extra pecans if desired.
Recipe Notes

Johnny Appleseed
John Chapman (September 26, 1774 – March 18, 1845), often called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia.
Parent(s)‎: ‎Nathaniel Chapman; Elizabeth Simonds‎
Nationality‎: ‎American‎
Occupation‎: ‎Missionary and gardener‎ 💜

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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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GERMAN’S CHOCOLATE SCONES #ISW2016

I’ve been impatiently waiting for International Scone Week all year. I knew the scones I wanted to present but it took a lot of research to find a starting point. Now that it’s here, I hope my recipe won’t disappoint.

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This recipe was alot of fun and both interesting to research and to make.  I’ve been a fan of German Chocolate since early childhood.  As my baking skills progressed, I found a plethora of German Chocolate recipes.  However, as the “Queen of Scones” I was obligated to develop a scone of German Chocolate.  Rather than the usual caramel, coconut and pecan frosting, I chose a drizzling of chocolate and topped with toasted coconut flakes.  I do hope you enjoy my little creation and make it yourself one day.

GERMAN'S CHOCOLATE SCONES
Print Recipe
A delicate, scrumptious scone which as you know "is a little bit of Heaven in your hand". German chocolate anything is my favorite comfort food and always my choice when available. Oddly, there wasn't much that I could find, that offered the flavor i was looking for.
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
GERMAN'S CHOCOLATE SCONES
Print Recipe
A delicate, scrumptious scone which as you know "is a little bit of Heaven in your hand". German chocolate anything is my favorite comfort food and always my choice when available. Oddly, there wasn't much that I could find, that offered the flavor i was looking for.
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Ingredients
Servings: Scones
Instructions
The Scones
  1. Heat oven to 375º F
  2. Blend flour, baking powder, unsweetened cocoa and salt in a large bowl and mix thoroughly. Add solid coconut oil and butter and cut in using a fork, pastry blender, or better yet, get your fastidiously clean hands into the work bowl and blend ingredients until crumbly in texture.
  3. Add heavy cream and sugar. Stir thoroughly and add either flour or additional heavy cream to make the dough come together well.
  4. Stir in coconut and chopped chocolate.
  5. Mix 3 Tablespoons confectioners sugar with 1 teaspoon cocoa powder, and sprinkle on the parchment~lined baking sheet. This will keep the scones from sticking to the pan as you shape them. Shape into an 8 inch square, about 3/4 inches thick. Cut into 8 triangles.
  6. Using a pastry brush, brush the tops of each scone with additional heavy cream; then dust with a very light sanding sugar to add nice bit of crunch.
  7. Bake for about 15 minutes or until golden brown. Remove from baking pan and allow to cool on a cooling rack.
The Glaze
  1. Place the chocolate bits and heavy cream in a microwave~safe bowl or small saucepan. Heat in the microwave or saucepan over a low heat until the cream is very hot. Remove from heat and stir until all the chocolate bits melt and the mixture is smooth
  2. Spread over cooled scones. Sprinkle toasted coconut flakes on top of glaze. Serve and enjoy.
Recipe Notes

This recipe was adapted from Melanie Kathryn~Gather for Bread

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him.

On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in the Dallas Morning Star.  It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas.  This recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Baker's brand at the time, took notice and distributed the cake recipe to other newspapers in the country. Sales of Baker's Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German's) was dropped in subsequent publications, forming the "German Chocolate Cake" identity and giving the false impression of a German origin.

The recipe still remains popular to this day and has been adopted by baking companies.

June 11 is National German Chocolate Cake Day in America.

~~~Wikipedia~~~

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#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE

While this cake was baking, the house was filled with the most enticing aroma. When working with culinary lavender, it’s best to remember that a little goes a long way. If you use too much it just tastes like perfume.

This month’s theme is Secret Garden, and  I want to give an appreciative shout out to Sue Lau of ~A Palatable Pastime~ for this ingenious and fun theme.  Well done Sue, many thanks.  I really enjoyed this particular theme and had a lot of fun with it.

In my previous home in Southern California, I had an absolutely lovely garden.  I had a huge lavender field in one corner, an English garden filled with all my favorite herbs, and a long side garden filled with flavored and aromatic geraniums; several varieties of mint along my back fence and just one rose bush.  I am not able to have a garden like that here in Arizona and I miss it all, every day.

My point was I loved my garden and harvested mint and herbs on a daily basis.  But my lavender, oh my lavender was not only my cat’s favorite spot, but it was, in my opinion, quite gorgeous.  I had lavender “everything”, sugar, salt, jelly and anything else that was edible lavender. So now, “My Secret Garden” is only in my heart and just a memory.

#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Ingredients
Servings: Bundt Cake
Instructions
The Bundt Cake
  1. Use your favorite cake pan release in a 10 inch bundt cake pan and sprinkle with sugar. Set aside.
  2. Place 1/2 cup sugar, almonds, and 1 teaspoon lavender in a food processor, cover and process until finely ground.
  3. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in processed almond and lavender mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a small bowl, combine sour cream and half~and~half. Combine the flour, baking soda and salt, sift and add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  5. Pour into prepared pan. Bake at 300º F for 30 minutes then raise temperature to 325 F for an additional 30~35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze Drizzle
  1. For drizzle, in a small bowl, make a tisane combining lavender buds and hot water. Cover and let steep for 5 minutes. Strain, discarding lavender buds. {alternate glaze recipe follows directly below}.
  2. In another small bowl, Combine confectioners sugar, the almond extract and enough half~and~half to reach desired consistency. Garnish with additional lavender buds if desired.
Recipe Notes

The Bundt pan was invented in the 1950s by a man named H. David Dalquist. The pan was based on a traditional ceramic dish with a similar ringed shape. Though Dalquist's version was lighter and easier to use than the clunky previous version, sales were disappointing.

Then, in 1966, a woman named Ella Helfrich took second place in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake. The walnut-filled, chocolate-glazed cake had a ring of gooey fudge at its center. Eating a slice was reminiscent of indulging in under-baked brownie batter. Helfrich's cake was an overnight sensation. Pillsbury received more than 200,000 requests for the pan she used, and Dalquist's company went into overtime production. Today, more than 50 million Bundt pans have been sold around the world. They come in a multitude of sizes, shapes and specialty cakes.

Instead  of a lavender tisane for the glaze, I added almond extract which gave the cake a mild but tasty addition.  I think the next time I might reduce the amount of lavender because although I loved it this way,  I felt one more lavender bud might just be too much.  At 3 teaspoons of lavender, I felt it put the cake just at the borderline.  I would make it exactly the same as well depending on my guests tastes.  This would be a fine addition to any tea. 💜

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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#BUNDTBAKERS BACON CHEDDAR BEER BUNDT

If you want a quick loaf of pure delicious, this is the one. Easy, fast and you probably have all the ingredients on hand.

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Okay, here it is in a nutshell:  take 1 bowl, 1 spoon, a few pantry ingredients, some bacon bits, a beer, and some freshly shredded cheese {never already shredded cheese that’s been coated with cellulose} and there you have it, Bob’s your uncle. A beautiful savory loaf.  Just add more butter.  Yum!

#BUNDTBAKERS BACON CHEDDAR BEER BUNDT
Print Recipe
Easy, cheesy, tasty loaf of goodness to accompany your evening meal whipped together in about 30 minutes. It takes more time gathering the ingredients than making the loaf.
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
#BUNDTBAKERS BACON CHEDDAR BEER BUNDT
Print Recipe
Easy, cheesy, tasty loaf of goodness to accompany your evening meal whipped together in about 30 minutes. It takes more time gathering the ingredients than making the loaf.
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Ingredients
  • 3 Cups Flour King Arthur All Purpose
  • 1 Tablespoon Baking powder
  • 1 Teaspoon Salt Kosher
  • 3 Tablespoons Sugar Castor sugar
  • 1 1/2 Cups Shredded Cheese Sharp cheddar or a mix of leftover cheeses
  • 1 Twelve Ounce Beer Your favorite brand
  • 1/3 Cup bacon Cooked till crisp and chopped into bits
  • 3 Tablespoons Butter Melted
Servings: Loaf
Instructions
  1. Preheat oven to 350º F. Prepare bundt pan by generously greasing with baking spray or use your own "bakers joy".
  2. In a large bowl, combine flour, baking powder, salt, and sugar with a whisk.
  3. Make a well in the center and add bacon bits, the shredded cheese and a full 12 oz. beer. Stir well until combined.
  4. Pour the mixture into the bundt pan.
  5. Drizzle with 1 Tablespoon melted butter and bake for approximately 30 minutes.
  6. Remove from oven and drizzle with more melted butter over the top. Return to oven and bake an additional 25 ~ 30 minutes or until browned on top and loaf thumps when you tap the top.
  7. Remove to a wire rack for cooling for about 5 minutes. Turn loaf out and brush with additional butter. Best served fresh and warm with lots more butter.
Recipe Notes

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This is a simple, easy and very delicious loaf you can  have on your table in about 90 minutes with very little effort.  It's also a good time to use up bits of different cheeses you may already have leftover in your fridge.  This savory treat would nicely accompany a salad or for brunch or dinner.                               This was adapted from a bread recipe at The Slow Roasted Italian.  💜

Just a quick note of thanks to Padmaja Sureshbabu of Seduceyourtastebuds.com for your clever theme, Savory Bundts.  I had a hard time deciding which one to choose.  This particular bundt looked like something everyone would enjoy.  Thanks Padmaja!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

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LINK LIST

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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VEAL PARMESAN SANDWICH {without so much veal}

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I’ve never liked it when people  get on their soapbox and dictate how others must live their lives in order to be “acceptable”, so I won’t do that.  But,  I refuse to purchase veal in any form because of the general mistreatment of the young calves and their living conditions.  If you love it, I say enjoy, it’s just not for me.

Instead, we use turkey breast cutlets, pound them out to make them thinner and more tender.  Then, we bread the cutlets, fry them in a small amount of olive oil and build the sandwich.  Its an easy recipe and is a little messy to prepare but WELL worth it.

VEAL PARMESAN SANDWICH {without the veal}
Print Recipe
Beautiful turkey cutlets, breaded and fried in a small amount of olive oil. Then, the yummy cutlets are placed on an Italian sandwich roll, with added grated Parmesan and Italian pasta sauce. DEE~LICIOUS.
Servings Prep Time
4 People 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 5 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 5 Minutes
VEAL PARMESAN SANDWICH {without the veal}
Print Recipe
Beautiful turkey cutlets, breaded and fried in a small amount of olive oil. Then, the yummy cutlets are placed on an Italian sandwich roll, with added grated Parmesan and Italian pasta sauce. DEE~LICIOUS.
Servings Prep Time
4 People 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 5 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 5 Minutes
Ingredients
Servings: People
Instructions
  1. Mix parmesan, Italian breadcrumbs and salt and pepper to taste. Remember the herbs and additional seasonings are already in the Italian breadcrumbs. This is the dredging mix.
Dredging Station
  1. Ive found that it's best to set up 3 dredging pie pans. In 1 pan add flour and salt and pepper; in a second pan, make the egg wash, and in the third pan, mix the breadcrumbs and grated cheese.
Prepare the turkey cutlets
  1. Place each cutlet between two pieces of waxed paper and pound until about 1/8 inch thick. You want them fairly thin so they cook up quickly.
  2. Set up a dredging station: flour, egg wash, and seasoned breadcrumbs and grated cheese. First dredge the cutlet in the flour on both sides, dust off excess flour; Next, dip into the egg wash on both sides; Then, dredge in the bread crumbs with Parmesan
Fry the cutlets
  1. Heat cast iron skillet, give it a light spray of Pam then add a small amount of olive oil. Enough to cover the surface of the pan.
  2. Once the oil is hot, add the cutlets, one at a time. After pounding, the cutlets grow in size so you'll only be able to cook 2 or 3 at a time. Brown on both sides, then drain on paper towels.
  3. While you are frying the cutlets, heat your favorite pasta sauce in a separate pan.
Assemble the sandwich
  1. Slice the Italian roll vertically, spread a bit of sauce on the bottom; Add the fried cutlets after cutting into appropriate slices to fit the roll. Now, spread a small amount of sauce on top of the cutlet, top with additional grated cheese, add the top of the roll and serve.
  2. I like mine cut on an angle and served along with a small bowl of additional sauce for dipping and additional grated cheese handy to add more if you like. We don't serve anything on the side because the sandwich is quite filling. A small salad would go nicely with it.
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SOUTHERN PECAN PRALINE SCONES

This recipe makes 10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn’t much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a “T”. Light, flakey, sweet, all I aim for in my scone and it’s all right here.

Savory scones also have a place at the top of my favorite things, as in the first course. But, the “dessert” scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.

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First and foremost, thanks to Peanut Butter & Julie {clever name} for this fantastic recipe I adapted.  Of course I was drawn in right from the get~go.  The name seems simple; “Southern”, that almost always denotes something delicious.  “Pecan” always equals crunchy and yummy.  “Praline”, that’s got to be great, it’s sweet candy and I love candy in all forms.  And finally, “Scones” ~ ooh scones.  I do not need to know anything else but when are they done?    As an aside, I liked the praline so much I doubled the recipe to add to my upcoming Chocolate Salami.  That’s just a teaser.

I really enjoyed making these, especially since they are the flagship of “Scone Sunday”, my new project.  I can’t very well have a website called The Queen of Scones without living up to certain expectations, which led me directly to Scone Sunday.  The plan is to offer at least one scone recipe each week.  Sometimes sweet, sometimes savory but always a bit of Heaven in your hand.

Once I get more proficient and properly established (a finished website for instance.  Please forgive the “under construction” mode, I’m afraid I’ll be here for awhile).   There’s much more technical computer knowledge needed than I thought, quite a lot more than I have.  I hope to generate enough income to pay for necessary upgrades and a web designer; buts that’s pretty far off in the future I’m afraid.  So for now, I’ll just muddle through and do the best I can.  May I request your patience as I sort things out like why I have Twitter highlighted 3 different times.  I know just one would be sufficient.  Blazingly loud  bugs to sort out.  Hmmmph!

By the way, what do you think of my logo,  Sassy the “Queen Bee”?  I love her, she has enough attitude to make her interesting but cute enough to see her all over my website.  So I say, let’s get to it.

SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Ingredients
For the Pralines
For the Scones
Servings: Dozen
Instructions
Pecan Pralines
  1. Prepare the pecan pralines: In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt. Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves. Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally. Drop the mixture by heaping tablespoonsful onto parchment-lined baking sheets; allow to cool completely. When the pralines have hardened, break into small chunks or roughly chop.
Scones
  1. Preheat the oven to 375F degrees. Place oven racks in the upper and lower third positions of the oven.
  2. Line 2 baking sheets with parchment paper. Combine the flour, sugar, baking powder, baking soda, and salt in your food processor. Pulse to combine. Scatter the butter pieces over the flour mixture and pulse several times until the mixture resembles coarse meal. I ended up doing this by hand and I believe it worked better than the stand mixer.
  3. Transfer the mixture to a large bowl and stir in the chopped praline pieces. {we sampled a few just to be sure they were okay}. Add the buttermilk, mixing until just combined. If the scone dough is too dry after adding the buttermilk, then add a few tablespoons more. The dough should be evenly moist, but not overly sticky and wet.
  4. Turn the dough out onto a floured work surface and gently knead a few times to bring the dough together. Be careful not to overwork the dough.
  5. Divide the dough in half and pat it into two rounds, about 1-inch thick. Cut each round into 6 wedges and place the wedges on the prepared baking sheets.
  6. Brush the tops of the scones with the egg wash. Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean.
  7. Because the praline pieces can melt a bit while the scones are baking, some of them may seep around the bottom edges. If this area starts to burn, you can either remove it with a knife or a spoon, or you can tent the scones loosely with foil for the remainder of the baking period. I wanted to refrigerate the scones awhile before baking to help eliminate the problem but was rushed as we're celebrating Mr. Bee's Mother's 89th birthday and I wanted to take her one. Fortunately, the melting bits were not an issue. The are LARGE scones. Feel free to cut them in half to yield 2 dozen.
  8. This scones dough can be prepared 1 day in advance and refrigerated, tightly wrapped.
  9. You can also pre-cut the scone shapes and freeze them. Thaw in the refrigerator overnight and bake as directed.
  10. Fully baked scones can also be frozen, tightly wrapped, for up to one week. Thaw at room temperature and reheat. 💜
  11. Side Note: I want to issue a clear warning here, the praline burns ALOT so be cautious. I know cooked sugar is especially hot but from very recent personal experience {that's gonna blister} be very careful dropping the hot pralines onto the parchment.
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