Quiche Lorraine

I made Quiche Lorraine using a recipe from Cooks.com for a brunch with some fantastic friends.  I made it crust-less and used my square savarin tray (baked for 30 minutes at 350) so it would be in individual servings.  And yes, once again, I failed to take a picture.  But trust me, it looked great and tasted amazing!  So for those friends that wanted the recipe, here it is.  If you want the exact version I made, I totally left out the onion and skimped on the cayenne and black (except I used white) pepper.  Oh - and never mind that I used heavy whipping cream in place of half and half.  I didn't use that much bacon either.  And while I'm at it, I used extra cheese.  So there you have it.  More fat, less protein (does bacon count as protein?) and no crust.  No wonder it was so flipping amazing!  ;)

As a side note, I also made some cucumber sandwiches for the brunch.  I used Pepperidge Farms thin sliced sandwich bread and I cut it using the scallop edge dough cutter from Demarle.  I thought they looked cute, and I really did intent to take a picture.  Ah well, next time.  However, if you're looking for other fun ideas using your dough cutters, here you go.

Follow-up... I made the quiche again in the Sunflower Mold... and took a pic!  Beauty!

Sticky Buns

Contributed by Jan Smith.  Thanks Jan!!

Doesn't this look amazing?!  Jan is a new fan of Demarle at Home products and she's already put her Flower mold to great use making cakes and sticky buns!  She used this recipe from Cooks.com to make these rolls, however, she used Rhodes frozen cinnamon rolls instead of the bread (thawed over night in the fridge) - and of course, she didn't have to butter a pan!  She said clean-up was a breeze.  Of course!  I'm definitely going to try this!

1 lg. pkg. vanilla pudding
1 stick butter
1 c. brown sugar
2 tsp. cinnamon
2 tbsp. milk
chopped nuts (any type, pecan are best)
2 loaves frozen bread (allow to thaw and rise)

 

In a saucepan, melt butter and add pudding, brown sugar, cinnamon and milk. Stir until smooth and add nuts.Break up 1 loaf of bread. Put in flexipan, then spread all the sauce mixture over entire pan. Then break up second loaf on top of first loaf. Let rise a second time, about 1 hour. Bake at 350 degrees for 30 minutes. Flip pan on 9x13 inch serving dish and enjoy.

Sunday Morning Sweet Rolls

Rob decided to make sweet rolls on Sunday morning.  He dutifully got out the Bosch and mixed up the dough.  He did a great job too!  Except the dough was super-d-duper sticky!  I saw this as a chance to put my Demarle to the test.  We let it rise in a "hosed down" bowl for the allotted time (if you've been to one of my shows you know that "hosed down" means sprayed to the max with Pam).  Sure enough, it still stuck to the bowl... but the trickiest part was getting it off my hands!  I thought I'd have to add flour to my Roul'pat, for surely there was no way this dough wasn't going to stick.  Guess what..... NO STICKING to the Roul'pat!  I was in awe!  It didn't even stick to my Beechwood rolling pin!  It looked like it was going to stick to the rolling pin, but nope!  It was amazing - truly!

I wanted to try baking the rolls in a variety of ways just to see which one worked the best.  I put rolls in my Deep Flexipat, on my Silpat and in my Round Tray.  They were all fantastic - I don't know that I preferred one over the other.  And actually, the Round Tray was just because I had a few extras that I didn't know what to do with.

This bowl was hosed down... think of what it would have looked like if it hadn't been!  I should have taken a picture of my hands... except I had to wash them before picking up my camera.

My son wanted to roll out the dough...in his Harry Potter costume.

No sticking!

I put rolls in my Deep Flexipat - it worked beautifully.

I put rolls on my medium Silpat - it worked beautifully.

I put a few stragglers in my Round Tray - it worked beautifully. (I filled the empty shapes with water before baking)

These ones went to friends.  Yum.

These ones went in our bellies.  Yum.

French Baguettes

Contributed by Jennifer Anderson.  Thank you!

Jennifer is my go-to gal for use on the Silform High-Sided Bread Tray.  She's been there to answer all my questions!  I finally ordered myself a tray so I could stop bugging her...but have yet to use it.  She made this fantabulous french bread for her AMAZING show a couple weeks ago, but we failed to preserve the beauty of the bread on film (or I should say digitally).  Until I can pretend to be an incredible french bread maker like Jennifer, and actually take a picture of it, just close your eyes and imagine beautiful, golden, steaming hot french bread fresh from the oven.  Yummmm!!  Here's her recipe (she uses a bread maker machine to mix the ingredients):

French Baguettes

2 Cups Water 80 degrees F 

2 tsp Lemon Juice    

5 Cups Bread Flour (you can mix half whole wheat with white)

2 tsp salt

2 TBL sugar

3 tsp active dry yeast

Wash:

2 egg yolks

2 TBL Water

Place ingredients in bread pan in order listed (not the wash - it is to be brushed on the formed dough loaves prior to baking).  Use Dough Setting and press start.  When complete remove dough from bread pan.  Divide dough into sections (based on your bread mold size).  Roll dough sections out individually into rectangles.  Roll up up tightly, jelly-roll style, starting at the short side.  Shape into a loaf.  Place on the bread mold.  With a sharp knife, make 3 to 4 diagonal slashes across loaf.  Cover and let rise in warm, draft-free place, 30-40 minutes, or until doubled in size.  Brush combined Wash ingredients over top of loaf.  Bake in preheated 375 degree F oven 20 to 30 minutes, or until golden brown.  Yields 3 medium loaves, 4 slim loaves, or halving the recipe-one round loaf.

UPDATE:  While visiting my parents over Spring Break, I made some French Baguettes and remembered to take a picture!  Yay!  I think my first shot at the bread was decent, but they definitely didn't look as fantastic as Jennifer's!  At least you don't have to use your imagination now.  And by the way, they tasted great!  I probably ate one loaf all on my own.  I shouldn't admit to that.