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Sour Cream Muffins - recipies?

Hi all,
When I was a student at the University of British Columbia, I used to buy delicious sour cream muffins which I absolutely loved. They had some sort of topping which may or may not have had some sort of nuts in it but the actual muffin had no nuts in it (I am not a "nut fan"), I have never been able to find a good recipe. Any ideas? Thanks.

Sep 16, 2012
katkoehler in Home Cooking

American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

Apparently these are made by a Hungarian (see below) but a favourite of many University of British Columbia students, staff and visitors:

UBC students have been hoovering up these sticky treats for more than 50 years. Introduced in 1954 by a Hungarian baker named Grace Hasz, the bake shop produces 100 dozen buns daily. In recent years, Food Services has produced a miniature version of the cinnamon bun, responding to our modern belief that rich, delicious foods are bad for us. The traditional recipe calls for margarine rather than butter. But why? Probably because the original recipe was concocted post WWII when butter was hard to come by.

The one great omission here is raisins. For those of us who think raisins make anything taste better, distribute a cup of them on the dough just after you sprinkle on the filling.

Dough

3 cups (750 mL) 2% milk
6 tablespoons (90 mL) butter
6 tablespoons (90 mL) granulated sugar
1 tablespoon (15 mL) salt
1 teaspoon (5 mL) sugar
1/2 cup (125 mL) warm water
2 (8 g) packages active dry yeast
2 large eggs
9 cups (2.25 L) all-purpose flour, about

Filling

11/4 cups (300 mL) sugar
2 tablespoons (30 mL) ground cinnamon
3/4 cup (175 mL) melted butter, divided

Dough:

Scald milk. Stir in butter, 6 tablespoons (90 mL) sugar and salt. Cool to lukewarm.

Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir.

In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups (1 to 1.25 L) flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough.) Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.

Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside.

Punch down dough and turn out on to lightly floured surface. Divide dough in half.

Roll out each piece of dough into 18×9-inch (46×23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan.

Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size.

Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray.

Makes 18 large cinnamon buns.

Sep 12, 2012
katkoehler in Home Cooking

Peach Crisp/Crumble recipe

Great recipe and something I haven't seen before. Thanks.

Aug 14, 2012
katkoehler in Home Cooking

Peach Crisp/Crumble recipe

I have some fresh peaches I want to make into a dessert. I am looking for a good crisp/crumble recipe with a substantial topping that crumbles easily and is, of course, delicious. Suggestions? Thanks.

Aug 13, 2012
katkoehler in Home Cooking

Spinach cheese recipe (main dish)

No crust. It was more casserole-like made with cheddar cheese, eggs, chopped spinach.

Jun 04, 2012
katkoehler in Home Cooking

Spinach cheese recipe (main dish)

I used to have a recipe for a "Spinach Cheese Slice" which was delicious but I lost it. I found a recipe online for a spinach cheese square often used as an appetizer but it is not as good. The one I had was less "solid" and had more of a cheesy liquidy texture to it. (Okay sounds weird but I mean it wasn't someone that cut into clean squares.) Any ideas? Thanks.

Jun 04, 2012
katkoehler in Home Cooking

Looking for really good cheese souffle or cheese/spinach souffle recipe

Do you have favourite cheese types to use in a souffle?

May 03, 2012
katkoehler in Home Cooking

Looking for really good cheese souffle or cheese/spinach souffle recipe

I love cheese and cheese+ spinach and I am looking for a souffle recipe that doesn't use breadcrumbs. Any favourite recipes out there?

May 03, 2012
katkoehler in Home Cooking

Muffin recipe

Would love the honey and the quinoa flake muffin recipes if possible.

Apr 18, 2012
katkoehler in Home Cooking

Muffin recipe

I guess when I say fluffy it is more about it not being really dense and small. Probably wrong terminology on my part.

Apr 17, 2012
katkoehler in Home Cooking

Why don't my muffins have pretty, domed tops?

Saw a suggestion of increasing oven temperature and then decreasing when putting in oven as this helps the baking powder perform better.

Apr 17, 2012
katkoehler in Home Cooking

Muffin recipe

Okay,

I cobbled together this:

A) The only way to measure these ratios is by weight. Once you understand that a bread is a five-to-three ratio, you can do five ounces of bread and three ounces of water, or 20 ounces flour and 12 ounces of water, or 500 grams of flour, 300 of water. Any way you mix these ratios, the bread will come out the same, because your ratios are exact.
Some basic measurements that might also help as you begin to incorporate ratios in your recipes:

A large egg is two ounces
A stick of butter is four ounces
A cup of water, cream or milk eight ounces
A cup of flour can measure from four-to-six ounces, so be sure to measure

B) Muffin ratio is as follows:
2 parts flour
2 parts liquid
1 part egg
1 part butter

C) a sample recipe would be:

BASIC QUICK BREAD/MUFFIN BATTER

All these recipes are made by combining the dry ingredients and the
wet ingredients separately, then combining the two and stirring just to
combine.

8 ouncess flour
4 ounces sugar
1 teaspoon salt
2 teaspoons baking powder
8 ounces milk
4 ounces eggs (2 large eggs)
4 ounces butter (1 stick), melted

Apr 17, 2012
katkoehler in Home Cooking

Muffin recipe

I found this:
The quick-and-dirty answer on this is that cupcakes have frosting, whereas muffins do not. However, in researching, I found an excellent formulaic definition of the difference courtesy of Diana's Desserts: 'A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.

Read more: http://www.cupcakeproject.com/2007/05...

Apr 17, 2012
katkoehler in Home Cooking

Muffin recipe

I love muffins and I am looking for a new recipe that produces a really nice fluffy muffin. My guidelines:
1. not savory
2. not bran or fruit (although lemon is okay)
3. good with or without topping
4. no nuts

Obviously fairly broad otherwise (maybe :)
Thanks for any thoughts.

katkoehler

Apr 17, 2012
katkoehler in Home Cooking