country home kitchen: issue 2, volume 1

8/12/2019 Country Home Kitchen: Issue 2, Volume 1

1/22


2/22

CONTENTSMarch 19, 2014

Country Home KitchenPresidentDennis Weaver

AuthorsDennis WeaverCasey Archibald

Project ManagerWendy Guerrero

IllustratorMacey Dally

BakersAllison Nef

Kelli Tracy

Perfect Point Marketing

Marketing and Advertising

Michael Johnson

Katie Harris

11 257

A Lesson on Lemon PieWhen you hear the words lemon pie, typically

you think of meringue. Here we teach you about

a different kinda double crust lemon pie. Thats

right. A delicious lemon lling sandwiched

between two akey crusts.By Dennis Weaver

1

A Buyers Equipment Guide

INTHEKITCHENWITHDENNISMy Love Affair with Scones and Fried Bread

Its a fond snapshot in my mind: A table big enough to handle eight chairs

front of a south facing window with bright curtains pulled back. Its lined

big bowls of dough. The warmth of the sunshine keeps the dough rising.

remember that the kitchen smelled of yeast and hot oil.

Every few days my mother would make bread. With six kids, some of the

teenage boys, she made prodigious amounts of bread. When it got puffy, s

sliced slabs about an inch thick and dropped them into a pair of frying pan

half lled with hot oil. She fried them until they were golden on each side

My brothers and I would melt butter on the hot bread, pushing chunks across the surfaces wit

forks until the butter melted. We poured warm syrup over the buttery surfaces, syrup made

with sugar and a maple avoring--Mapleline I t hinkuntil there were pools of buttery syrup

surrounding the hot, fried bread.

We loved them. Mother called them scones.

I went to Alaska as a young man and the scones faded into the les of my memory.

Years later, married and with kids, we moved to Minnesota. It seemed like scones were

everywhere, in every coffee shop and any restaurant that served breakfast, but this time they wdifferent, more like biscuits, made with baking powder and baked into crusty wedges that we

often frosted.

Then we moved to Idaho to start our business. I discovered scones again--like those my mot

madefried, yeasted bread dough. Even the better restaurants served them as you waited for

your meal. They werent as big and rugged as my Mothers, but the concept was the same. In

Minnesota, they would have been called fried bread. In Idaho, they were scones.

I love both. We make a line of scone mixes at The Prepared Pantry, the Minnesota kind, ake

scones, some with nuts and some with white chocolate and raspberry chips. With frosting, th

more like a pastry. Theyre very good, but the fried typetheyre family.

In this issue, youll nd stories for both. We hope you fall in love with themif you haven

already.

Dennis Weaver

Calzones are great, but the thought of making them

from scratch seems to scare people away. We have

an easy way for you to make delicious, homemade

calzones in less than thirty minutes!

By Dennis Weaver

Eas

y Calzones Methods and Recipes

Fried Breads Around the WorldTraveling around the world gives you a taste of how

certain foods change from country to country. In this

article we take you to six various parts of the world

and teach you about the differences in fried breads.

By Casey Archibald

Quick Tips in the Kitchen

By Casey Archibald

From Reuben to salmon to bacon, well show you

how to make some of our favorite grilled sandwiches.

Great Grilled Sandwiches

Gandy Dancers and Carmel Apple CakeThe Gandy Dancers were railroad workers in the

early 1900s. Weve created an Apple Cake recipe

inspired by that time period in honor of those

hardworking men. We think it is a cake they would

have enjoyed.

By Dennis Weaver

By Dennis Weaver

Ask the Baker (Q&A)

By Dennis Weaver

Dennis talks about his experiences with fried breads

and scones and how they vary in different parts of

the country.

In The Kitchen With Dennis

What is a scone? Opinions on what a scone really is

changes from person to person, but in this article, we

talk about the aky, biscuit-like scones and how to

make the best ones youve ever tasted.

Scones: Baked to Perfection

By Casey Archibald

2

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Copyrighted by

The Prepared Pantry
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3/22

Ask The Baker

3

Q: I dont have a bread machine. How do I

make a bread machine mix in the oven?

A:There are a few different ways to make bread

without a bread machine. One way is in a bowl

by hand. In order to do this, empty the mix into a

large bowl. Mix the yeast in the warm water and

add it to the bowl. Add melted butter (be carefulto let the butter cool below 140 degrees so that

it will not kill the yeast). Stir with a spatula until

the mass starts to stick together. When you

cannot comfortably stir any further, dump the

dough onto a oured surface and begin kneading

by hand (The dough will likely be slightly wetter

than you can handle by hand. A tablespoon or so

of our on the counter should make it just right.

Do not add too much our--a softer dough will

rise better). Knead the dough until it is elastic-ten

to twelve minutes. Place it in a greased bowl,

cover it, and let it rise until doubledabout an

hour. Move the dough to a loaf pan or form on

a baking sheet and bake the loaf at 350 degrees

for 30 minutes or until done. The interior of theloaf should be at least 190 degrees.To see more

instructions and ways to bake bread without an

oven, click here>>

Q: What can I use unique avors for?

A: Here at The Prepared Pantry, we do sell some

unique avorsavors you may not see anywhere

else. We have numerous suggestions for how to use

these avors. For example, avored whipped creams

and frostings are a great way to spice up desserts.

Caramel, lemon, and butterscotch are all great

avors to use.Click here to see 10 ways to make

avored whipped cream>>

Something else we love making is avored candy

popcorn. Use apple avor to make caramel

green apple candy popcorn, anise avor to

make black licorice popcorn, banana avor

to make bananas foster popcorn and much

more! Get our free digital cookbook all

about candy popcorn here>>

Q: When baking brownies, will the type

of pan that I use affect baking times?

A:Yes. Baking times is one of the greatvariables in baking. The pan, the oven, the

shelf location, and the ingredients all affect

baking times. Check your baked goods at

least ve minutes before the allotted time.

Dark pans tend to bake quicker than light

pans. A silver pan may take much longer to

bake.

Q: What makes good chocolate,

good?

A: Chocolate is a proprietary product

with each producer having its own

process, usually shrouded with secrecy.

Accordingly, there is a great deal of

difference in brands, with the better

quality brands usually offering better

chocolates. Try different chocolates to

nd the ones that you love.

Cocoa butter is critical to good

chocolate. Usually, youll want to

avoid any chocolate product that has

added fat (usually listed on the label

as hydrogenated fat). That means that

they are substituting vegetable fat for

the cocoa butter. While other fat is

sometimes added to coating chocolates

to alter handling characteristics, youll

be happier with a pure product in your

baking.

Q: When making pie crust, can I use

butter instead of shortening?

A: Butter adds a wonderful avor

topie crusts,but shortening is more

moldable and plastic. Try combining

the two in a ratio of 2/3 butter to 1/3

shortening. Butter adds more water to

the dough so be prepared to reduce the

amount of water slightly. Use only the

coldest butter and work quickly. Once

the butter becomes warm, the dough is

soggy and hard to work with and the

crust will turn out tough.
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4/22

Quick Tips

5

CHILLINGTHEBOWL:

Chilling the bowl before making

whipped cream in it will give you

the best results. If your freezer

is too crowded or small, you can

ll the bowl with ice cubes and

cold water then place it in t he

refrigerator for about 15 minutes.When ready to whip the cream,

dump out the ice water and dry the

bowl (You can place the whisk in

with the cold water as well).

FOCACCIA:

Focaccia is topped with olive

oil, herbs, and small pieces of

topping, which means, they can

slip off pretty easily without a

sauce to hold them down. To

prevent this, after the second rise,

wet two ngers and use them

to make indentations at regular

intervals across the dough. The

dimples should be deep enough

to hold pieces of topping.See our

Focaccia Mixes here >>

GARLICDRY-TOASTING:

Garlic can have a very strong

garlic avor, sometimes too

strong. The skins can be hard to

peel off as well. Heres a trick

to x both of these

problems: Place unpeeled

garlic cloves in a dry

skillet over medium-high

heat. Toast, shaking the

pan occasionally, until the

skins are golden brown.

Transfer the cloves to acutting board and let cool.

Once cool, peel off the

skins. They will come

off very easily. They are

then ready to be prepared

as you normally would,

and the avor will be less

overwhelming.

MEASURINGSTICKY

INGREDIENTS:

Sticky ingredients like

honey and molasses take

time to ow out of the measuring

cup and require a spoon toscrape it out. If you spray the

measuring devicewith nonstick

cooking spray before lling it, the

liquid with slip out easily when

emptied.

STICKYPIEDOUGH:

Pie dough has a tendency to want

to stick to the counter, even with

plenty of our underneath, and

adding more our is not the way

to go because it makes the dough

tough. Instead, use a bench scraper

to scrape the dough away from the

counter every 30 seconds or so. This

way, the dough wont have a chance

to stick and it wont tear when you

move it. The easiest way to do this

is to roll the dough back onto your

rolling pin. As you pull the dough

up, use the scraper to release the

dough from the counter.

MOVINGTHEDOUGH:

Once you have rolled out your pie

dough, its hard to pick it up and

place it nicely in the pan or on top

of the lling. An easy way to do this

is to work a bench scraper or thin

metal spatula under the dough and

then loosely roll the dough onto

the rolling pin. When placing it on

the pie, simply roll it off the pin

into its place on the pan.

CUTTINGPIZZAS:

Dont have a pizza wheel handy?Use kitchen shears. Hold the crust

of the pizza, pick it up slightly and

cut into the center.

OVERSTUFFEDSANDWICHES:

Hoagies and large sub sandwiches

sometimes get a little messy

when they are overowi

meats, vegetables and o

Instead of cutting down

amount of llings, slice

half horizontally before

and rip out some of the

the inside of the bun. Th

a trough for the llings them inside better. It als

you more room for thos

lling ingredients and c

the amount of carbohyd

intake from the bread.
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5/22

I could never match the deliciousflavors that accompany theMolbaks sandwiches, but in aneffort to curb my appetite when Icant make the 800 mile trip backto Woodinville, Ive helped tocome up with a couple o similarrecipes.

Grilled Salmon Sandwich

Salmon is a magical fish; it isflavorul, delicious and perecton a sandwich. ry the ollowingrecipe, and eel ree to add yourown fillings i you dont like theones we tried. We made ourRosemary Focaccia bread mixina pizza-style pan.

For the Sauce

cup mayonnaise1 tsp Dijon mustard3 cloves garlic, finelychopped

2 tbsp. lemon juice tsp salt tsp black pepper

For the Sandwich

1 Rosemary Focaccia breadmix3 tbsp. balsamic vinegar3 tbsp. olive oil1 salmon fillet tbsp. lemon juice tsp salt cup mixed greensSliced red onion, to taste cup parmesan cheese,shredded

Directions

1. Make focaccia bread asdirected on the mix.

2. While baking, grill salmonllet after seasoning withsalt and lemon juice.

3. While salmon is cooking,scoop mayonnaise into asmall bowl.

4. Add Dijon mustard to the

bowl and mix well.

5. Add chopped garlic,lemon juice, salt andpepper and mix until fullyintegrated. Set aside.

6. When bread is done, slicelike a pizza. Cut each slicein half horizontally so thateach slice makes a top and

bottom for the sandwich.

7. Mix balsamic vinegarand olive oil in a small

bowl and brush onto theundersides of your bread

slices. Toast the oiledbread in a frying pan.

8. Cut off a piece of yoursalmon llet to t on yoursliced bread. Place it onthe underside of one slice

where you brushed the oiland vinegar.

9. Top with mixedonions, and the

bread.

10. Optional: You ccompleted sandfrying pan on y

with a Panini pGeorge Forema

it as is.

Variation: o make thversion o this sandwgrill thin slices o chicexchange them or th

Panini Press or a

Tese next sandwichewith a Panini pressbuworks fine. A Panini pheat to the top and that the same time and i

aster.

Te weight o the topcompresses the breadneed a firm bread, on

structure.

Any Panini sandwich

Great Grilled Sandwiches

Casey Archibald

People travel rom all over theWest to visit Molbaks, a charminghome and garden store, lush within-season flowers and shrubsthroughout the year. Te storeis located in my hometown,Woodinville, which is near Seattle.

Molbaks carries with it a lot owonderul eelings and memoriesrom my lie:

It was where my grandmotherbought her rose bushes to plant in

her garden

It was where my amily posed orour Christmas picture every yearin ront o the giant tree maderom live poinsettias

And it was where I went with

my mother to purchase bluehydrangeas or my wedding

Perhaps best o all though, are thememories that happened in thelittle garden ca that rests in thecorner o Molbaks.

When I closemy eyes I canpicture thesettingthe

greenhouseroo, the plants hanging over the

round, tile-top tables, the outdoorpatio, and the sounds o thewaterall trickling down the rocks.

Tat ca is where I went onseveral dates with my high schoolboyriend. It is where I had manybrunch dates with a mentor o

mine, and it was the perectsetting to map out wedding planswith my mom. Still today, it is ameeting place or me and my bestriend whenever we are both intown.

The memories do not

stand alone though.

Those dates and

meetings would not have

been the same without

the taste of the most

delicious grilled vegetables and

meat sandwiched between twothick slabs of rosemary focaccia

bread.

My avorite Molbaks sandwichis the grilled chicken withParmesan cheese, but the salmonis definitely a close second.

My favorite Molbackssandwich is the grilledchicken with Parmesan

cheese...

7

Salmon, Rueben, Bacon and More
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6/22

Directions

1. Slice the tomato, sprinklewith salt and place on apaper towel. The salt willdraw some of the moisturefrom the tomato. Afterfteen minutes, sop up theextra juice with anotherpaper towel. Sprinkle withpepper.

2. Place a layer of cheese on

one slice of bread, thenProsciutto, then tomato,and then the basil. Top

with another slice ofbread. Brush the outsideof the sandwich with oliveoil.

3. Cook on the heated grillpan or griddle, cheese sidedown and topped with aPanini press until crispand golden. If you are notusing a Panini press, turnthe sandwich after one

side is cooked.

Grilled Reuben Sandwich

We love this sandwich. Go

easy on the sauerkraut; use it

as a condiment. The roast beef

should be the star of the show,

not the sauerkraut.

This Black Russian

(Pumpernickel) Bread is our

best-selling bread. Its sized for

a bread machine but I mix it in

my stand-type mixer with thedough hook and bake it in the

oven sometimes.

Ingredients

4 slices o bread, thicklyslicedTousand Island saladdressingSwiss cheese, thinly slicedDeli-style corned bee,thinly slicedsauerkrautolive oil or melted butter

Directions

1. Spread one side of eachslice of bread with theThousand Island dressing.Place a layer of cheese onone slice of bread overthe dressing, then corned

beef, then sauerkraut,and then another layer ofcheese. Top with anotherslice of bread. Brush theoutside of the sandwich

with olive oil or meltedbutter.

2. Cook on the heated grillpan or griddle, cheese sidedown and topped with aPanini press until crispand golden. If you are notusing a Panini press, turnthe sandwich after oneside is cooked.

made as an old-ashioned grilled

sandwich and you can make anygrilled sandwich with a Paninipress.

Bacon Panini Sandwich

Tis is an Italian version o thepopular club sandwich. It calls

or an Italian dressing made withgarlic and basil. O course, i youpreer you can use mayonnaise orsalad dressing.

For the Dressing

1 tablespoon olive oil1 tablespoon red wine orbalsamic vinegar1/3 cup mayonnaise1/2 tablespoons crushed basilor 2 to 3 tablespoons reshbasil

Directions

1. To make the dressing,pulse the olive oil, vinegar,mayonnaise, basil, garlic,and hot sauce in the blenderuntil smooth. Set aside.

2. Slice the tomato, sprinklewith salt and place on apaper towel. The salt will

Italian Prosciutto Panini

This made a great sandwich

onNew York Rye Bread. Yes,

we knowNew York Rye is

not Italian, but it works.See ourother great bread mixes here>>

In our test kitchen, once

the photos were taken these

sandwiches disappeared in an

instant. Tomato, mozzarella, and

Prosciutto always make a great

combination.

Ingredients

1 small tomatosalt and pepper to taste4 slices o bread, thickly

slicedmozzarella cheese, thinlyslicedProsciutto, sliced1/2 tablespoon crushed basilor 2 to 3 tablespoons reshbasilolive oil

draw some of the moisturefrom the tomato. Afterfteen minutes, sop up theextra juice with anotherpaper towel. Sprinkle withpepper.

3. Spread the dressing ontwo slices of bread. Place alayer of cheese on one sliceof bread over the dressing,then bacon, tomato, andlettuce. Brush the outsideof the sandwich with oliveoil.

4. Cook on the heated grillpan or griddle, cheese sidedown and topped with aPanini press until crisp andgolden. If you are not usinga Panini press, turn thesandwich after one side iscooked.

1/2 clove garlic

3 drops hot sauce

For the Sandwich

1 small tomatosalt and pepper to taste4 slices o bread, thickly sliced4 slices o bacon, cooked untilcrisplettuce

mozzarella cheese, thin slicesolive oil

9
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7/22

Easy Calzone Methods and RecipesTurn Calzones into Quick, Easy Meals

Dennis Weaver

There is a fuzzy linebetween calzones, piroshikes,

pocket sandwiches, andpastries.

We served calzones in the store

a few Saturdays ago. It was fun.

We chose two good recipes; one

with a white sauce and one with a

red. People loved them.

It was easy to s how people how to

make them. Many were amazed

at how simple they were.

Aly Nef did the baking. When

she came to work on Saturday

morning, I told her we were going

to bake 400 calzones in ve hours.

There was a little glaze over hereyes as she processed the math

on that one, but she did a great

job. We gave her a little help but

mostly, she did it herself.

How can one person make 400

calzones? Simplify it, make big

batches, and use a dough press.

We chose things that we could

make in one pot and spoon a

quarter cup of lling into each

calzoneno assembly like

adding cheese, meat, and sauces

separately as you would with

a pizza. And we didnt worry

about rise times for the dough.We used our pizza dough mixes

and any rising of the dough was

incidental. Sure there was a little

time between mixing the dough

and sticking the calzones in the

oven, but not much and it wasnt

planned. Obviously, this is a great

choice when you have to feed

your teenagersand all their

friends.

Calzones The Easy Way

There is a fuzzy line between

calzones, piroshkies, pocket

sandwiches, and pastries. They

all are baked and have a pocket of

goodies inside an envelope made

of dough. Most of the time, its a

yeasted dough, though Ive made

plenty of pocket sandwiches with

pie crust dough.

To me, calzones are Italianone

chef said they were just folded

pizzaswith Italian spices and

sauces. The sauces can be white

or red. I make mine with more

sauce than I use with pizzas.

11
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8/22

How to Make a Calzone

1. Roll the dough until 1/4-

inch thick. Use the dough

press to cut circles. Place a

circle in the dough press.

2. Place a lling on the lower

half.

3. Brush water on the edges of

the pastry. The water will

help seal the dough seam.

4. Use the dough press to fold

the top of the calzone crust

over the bottom and seal

the edges. Be sure to press

rmly enough to seal the

edges.

5. Just before baking, brush

the crust with an egg white

wash or olive oil. An egg

white wash will give the

calzones a satiny nish.

Olive oil will make the crust

browner and crisper.

Piroshkies are Eastern European

and often have shredded

cabbage or onion pieces. Pocket

sandwiches, I think of as

American and I picture ham and

melted cheese in a hot crust.

I dont have experience with

pastries, though I know that

they come from the mines in the

upper MidwestMichigan in

particular. Miners pack them in

their lunches.

Dont get hung up on denitions.

Make whatever you want lled

with whatever is available and

sounds good.

My only suggestion is to be

mindful of food safety: if

the components need to be

refrigerated, the pockets need to

be refrigerated. Be careful what

you pack in an unrefrigerated

lunch.

Calzones are closely related to

pizzas. Somehow though, cutting

into the crisp, golden crust of a

calzone to reveal a luscious lling

is a different experience than

eating a pizza. The calzones in

this article have more sauce and a

nice balance of lling to crust.

There are two steps in making

calzones that people pause over:Making the crust and sealing

the calzone. We'll give you easy

solutions for both.

The Crust

I use a pizza dough mix.

You can make your dough from

scratch. Unless you use a dough

relaxersee the sidebarthe

dough will be hard to roll out to

a smooth, thin crust and it will

spring back on you. (Yes, they

call it springback.)If you dont have a dough relaxer,

use our with a lower protein

content, maybe a 50/50 mix

of pastry our and bread our,

make the dough soft with a little

extra water, and be patientroll

the dough out and let it sit a bit

before cutting your shapes. But

again, a good dough relaxer

makes life easier.

Using a Dough Press

The easiest way to make a

calzoneby faris with a dough

press. Yes, Ive made plenty ofcalzones by tracing a circle with a

plate or even free handing a circle

but a dough press makes it easier

and they only cost a few bucks.

The dough press does three things

for you.

1. The press cuts the dough

into nice round circles. The

back of the press is a cutter

(If you don't have a relaxer

in your dough, your circle

will shrink when you cut

it).

2. The press forms a bowl to

cradle the lling. Place a

dough circle in the press

and place the lling in the

bowl.

3. The press folds, crimps, and

seals the calzone.

13
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9/22


10/22

Six Fried Breads Around the WorldFrom Italy to India to South AmericaCasey Archibald and Dennis Weaver

I have been lucky enough to travel

the world. It is a passion of mine

to visit new places and escape

into a different culture for a little

while. Ive been to Italy, Spain,

France, China, Hong Kong, Peru,

Belize, The Bahamas, Canada andMexico.

There are so many distinctions

between different areas of

the world and their people

appearance, clothing styles,

language, buildings, climate,

and of course, food. Each area

is beautiful in its own way.

Throughout my travels, I have

noticed that almost everywhere I

visited had their own version of

fried bread. Travel with us through

the world of fried breads.

Fried Bread in Your Bread Machine

Pick any bread mixwhite or a light wheat works well. Assemble the

mix per the instructions but set your bread machine on the dough cycle.(If your machine does not have a dough cycle, use your owners manual

to determine the point at which the rising is complete and baking should

start. Set the kitchen timer to remove the dough five minutes before

baking is to start.)

Pat the dough on a counter until it is about 1/2-inch thick. Slice the

dough into wedges, separate the pieces, and let them rise again until

twice as thick. Heat a pan of oil until hot (375 degrees) and slip the

dough pieces two or three at a time into the hot oil. When one side is

browned, turn the dough over. If the oil is hot enough, the dough should

absorb little oil. When done, drain the fried bread on paper towels.

17
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11/22

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12/22

21

Crepes are thin pancakes thatoriginated in Eastern Europe, but

have migrated to America. They

can be made in a frying pan, but if

you use a pan that is specifically

intended for crepes, its a little

easier. Crepes are filled with

cheese and/or cream fillings and

sometimes filled or topped with

fruit and whipped cream. Blintzes

are similar to crepe in the way

they are filled, but they are folded

differently and can be fried again

after being filled and folded. See

our crepe mixes here >>

See a Blueberry Crepe and Blintz

recipe here>>

European Crepes
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13/22

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14/22

Gandy Dancers & Caramel Apple CakeA Glimpse Into History and Cake Dennis WeaverWhen we lived in Minnesota

there was a great bicycle

path called The Gandy

Dancer Trail that cut through

the woods not far from the

St. Croix River and into

Wisconsin. It was built on an

old raised railroad bed with

the ties removed and it wasmostly paved. It was smooth,

straight, and level.

I remember riding the path

one bright, moonlit night. I

had the path to myself and

it was so light that I could

see into the shadows in the

woods. Visibility was good

and the path was so smooth

that I ew down it. All was

well until I entered a tunnel where

all went black. I slid to a stop.

I assumed the trail was namedafter the railroad lineGandy

Dancer Railroad Line.

Several years later I was on a

work assignment in Ann Arbor,

Michigan. The crew I workedwith was great. We worked hard

during the day and at night, we

worked hard to nd the best

restaurants in Ann Arbor.

Ann Arbor is an amazing culinarytown. I dont know of another

town of its size that can boast

about as many really good

restaurants. We found most of

them.

We found The Gandy Dancer,

a ne restaurant built in a

refurbished railroad depot. I

wondered what a Gandy Dancer

was doing in Michigan. I didnt

gure it out until years later.

What are Gandy Dancers?

Gandy Dancers were railroad

workers, the men who built and

maintained the tracks.

As the trains run the tracks,

IMAGE SOURCE: HTTP://EN.WIKIPEDIA.ORG/WIKI/FILE:WORKERS_ADJUSTING_RAILROAD_TRACKS,_TEXAS_GULF_SULPHUR_COMPANY.JPG

THERAILROADPROBLEM, PUBLISHEDBYA. C. MCCLURG& CO., 1917 - 265 PAGES, PHOTOFROMPAGE66, OUTOFCOPYRIGHT, PUBLICDOMAIN. HTTP://EN.WIKIPEDIA.ORG/WIKI/FILE:SECTIONGANG_HUNGERFORD1917.JPG

rolling with the landscapes and

curves, the rails shift and slide

on their beds. If left alone,

the shifted track could cause a

derailment. The Gandy Dancers

pry the rails back into position.

Gandy Dancers

carried long

metal pry

barslevers to

lift and pry the

rails back into

position. They worked in

unison, heaving and pushing a

length of rail back into position

and then moving forward a few

steps and doing it again.

Each man took a bite into the

gravel with his pry bar and

then threw his weight into

the bar in a leaning, rocking

motion while singing a song,

a chant to stay in rhythm and

work in unison. In the 1950s,

there were popular Gandy

Dancer songssongs that

either memorialized the Gandy

Dancers or were similar to the

songs they sang on the job.

And yes, I suppose that as they

Gandy Dancer Cake

I found an apple cake recipe

in an old time cook book, a

heritage recipe. It was a simple

recipe baked in a skillet with

diced apples scattered over the

batter. Maybe it was nostalgia,

maybe it was the simplicity of

the recipe, but it appealed tome.

The next morning, I made

some changes to the recipe

and went to work. We baked

several in the test kitchen,

Maybe it wasnostaligia, maybe it was

the simplicity of therecipe, but it appealed

to me.

25

making minor changes. We served

thick slices in the store with a

drizzle of caramel and caramel

whipped cream.

Customers really liked it, but we

werent satised.

The cake was thick

and heavy and slow

to bake. We were

afraid that with

different skillets,

some folks may

have trouble with baking times.

So it was back to the

again.

What I thought was g

a simple project turne

two or more days of t

nal cake was no long

a skillet, but in a 9x13

drenched in caramel a

with caramel whipped

course it was good.

I called it a Gandy Da

Maybe it was the time
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15/22

27

Original Carmel

Apple Cake

The Gandy Dancer

Cake reminds me of

a cake that Merri Ann

and I made back in our

Alaskan days that we

tried to replicate a few

months back for The

Prepared Pantry Blog.

This is a very good

cake. With the recipe

for the caramel sauce,

its sweeter than the

Gandy Dancer cake.

We baked this in a 9-inch

springform pan, our Candy Apple

Red Silicone Springform Pan.

The caramel sauce is fairly thin,

enough so it soaks into the cake

leaving almost a glaze on the

surface. You could make a thicker

sauce but I like it this way. Folks

in the store loved it.

Ingredients

3 tablespoons butter

1 cup granulated sugar1 large egg

For the Ca

Sauce:

1/2 cup brown sug1/4 cup butter1/4 cup cream or emilk1/2 vanilla

1. Blend brown sugand cream togetha saucepan. Coomedium heat unand thickens, stir

frequently. Withwater and pastrybrush water ontoof the pan a coup

wash any undisscrystals into the s

2. Add the vanilla.

Slowly pour the warm

the warm cake letting t

soak into the cake.

Serve with caramel wh

cream. To make caram

cream, prepare as for o

whipped cream but sub

brown sugar for the gr

sugar and caramel av

vanilla. Caramel Whip

packets are available i

1/2 teaspoon vanilla1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg

1 3/4 cups diced, pared apples1/4 cups walnuts

Directions

Preheat the oven to 350 degrees.

1. Grease the bottom of a nine-inch springform pan. Setaside.

2. Cream the butter and sugartogether. Add the egg and

vanilla and beat well.

3. Whisk our,baking soda,salt, cinnamonand nutmegtogether inanother bowl.

4. Make a

well in the dryingredients andadd the wetingredients tothe dry. Mixtogether.

5. Add theapples and

nuts to theScrape thethe preparBake for 20until top sp

when toucfor 5 minutremoving tthe pan.

6. Top wicaramel sarecipe follo

recipe from when Gandy Dancers

worked the line. Maybe it was

the straightforward nature of

the recipe; a moist, dense cake

that hardworking men would

appreciate. Maybe it was just me

thinking of Michigan, apples, and

the great restaurants in Ann Arbor.

For the Caramel

3 cups brown sugar1/3 cup corn syrup1 cup heavy whipping cream1/4 cup butter, plus more orthe pan

1. Cook the sugar, corn syrup,and heavy whipping creamin a large saucepan overmedium-high heat. Stircontinually until the sugaris dissolved and the mixturereaches a temperature ofabout 200 degrees and the

caramel is a thin syrup,about the 7-10 minutes. Thecaramel will thicken as itcools.

2. Remove from heat and addthe butter. Stir it in until itis melted.

3. Pour 1-1/2 cups of caramelinto a glass measuring cupand set aside.

For the Cake

3 cups all-purpose flour2 teaspoons baking powder teaspoon baking soda

1 teaspoon salt1 teaspoon ground cinnamon cup sour cream1/3 cup reshly squeezedorange juice2 teaspoons caramel flavor1/2 cup butter, sofened1 1/2 cups granulated sugar3 large eggs1 to 2 large apples, unpeeledand sliced into thin wedges

Directions

Grease a 9x13 inch rectangular

cake pan with 2-inch high sides.Preheat the oven to 350 degrees.

1. Pour the remaining caramel,not the 1 1/2 cups, into theprepared pan and set aside.

2. Whisk the our, bakingpowder, baking soda, salt

and cinnamon together in amedium bowl.

3. Cream the butter and sugartogether using your stand-type mixer and paddleattachment. Add the eggsand beat in.

4. In a small bowl, whisk thesour cream, orange juice,and avor together.

5. Add about a third of theour mixture to the creamedmixture and beat in. Adda third of the wet mixture.Repeat using all ingredients,the dry and the wet.

6. Put a layer of sliced applesover the caramel in the pan.Spread the batter over theapples in the pan.

7. Bake on the middle rack ofthe oven until the cake is

brown on top and springsback when pressed, about30 minutes.

8. Remove the cake fromthe oven and let sit for 5minutes. Loosen it witha soft rubber spatula andinvert it onto a platter orcutting board.

9. Soften the reserved1-1/2 cups caramel inthe microwave, about 30seconds. Drizzle the cake

with some caramel. Sliceand serve the cake withany remaining caramel anddollop of caramel whippedcream (recipe follows).

10. To make the caramelwhipped cream, add 1/3cup brown sugar and twoteaspoons caramel avor totwo cups heavy whippingcream. Beat until soft peaksform. Leftover whippedcream can be beat again.
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16/22

Scones: Baked to PerfectionA Look Into Scones and Biscuits Casey Archibald

My husband and I have an

ongoing debate about the true

denition of scone.

The word itself i s pronounced

skawn like fawn or scone

like tone Webster says either is

okay.

When I went to visit his parents

house in Utah one summer, his

motherwho I think is a master

baker and chefsaid she was

making scones. I was s hocked

to see her pulling chunks of

browned, deep-fried dough from

a sizzling pot of oil. They were

goodbut to me, they were not

scones.

Later that summer I took my

husband to the county fair with

my family in Washington. We

stood in line

for scones

and he was

surprised to

be handed a

plate with a

aky, biscuit-like, baked

good smothered in creamy butter

and raspberry jam. Thats a scone.

In this article, youll learn all

about these biscuit-like scones.

Biscuit or Scone?

Theres a ne line between

biscuits and scones. Its true

that your English scones look

different than your Southern

Buttermilk Biscuits,

but there is a difference

between the two.

Scones originated

in Scotland; biscuits

are thought of as anAmerican food.

Biscuits and scones are often

mixed and baked the same way.

Typically, scones are made with

egg and are a little sweeter. Often

they havefruit or nutsadded and

may be drizzled with a glaze.

If you would like to fancy up

your biscuits, add a touch of

sugar, some fruit, and maybe

Theres a fine lineetween biscuits andscones...Typically,scones are a little

sweeter.

some chopped nuts. You can cut

them into squares, wedges, or

cut them round with a biscuit

cutter. You can drizzle a glaze

over them. Some say your

biscuits then just become scones,

but Im ok with that.

Scones: Three Easy Steps

You can make scones faster

than cookies. You can mix them

faster, form them faster, andbake them faster. And everyone

loves a hot scone.

Step 1: Mixing the Dough

No need to set up your stand-

type mixer. Add your mix (or dry

ingredients) into a large bowl.

Cut in the butter with apastry

knife. Add the water and stir

with a fork. When the dough

begins to form, dump the

contents on the counter and

knead with your hands for a few

moments, just until everything

sticks together in a dough ball.

Step 2: Forming the Scones

Pat the dough into a disk with

the dough 1/2- to 3/4-inches

thick. Cut the disk into wedges

and lay them on nonstick or

lightly greasedbaking sheetwith

1/2- to 3/4-inches between the

scones.

Step 3: Baking the Scones

Bake them in a hot oven for

10 to 12 minutes or until the

edges just barely start to brown.

Remove them to awire rack

to cool. Frost them if desired.

Serve hot.

Bakers notes:

While its traditional tocut scones into wedges, youdont have to. We ofen use abiscuit cutterand cut theminto circles as you wouldbiscuits. Lately, we havebeen patting our dough intoa rectangle and cutting the

dough in 2-inch by 2-inchsquares.

Keep your douand dont let the melt. Its best to srock hard butter water. We measuwater first and pureezer compartmrerigerator or a until ready to use

butter melts, youwill become wet

When you cut yo

you should be ab

chunks of butter

dough.

Dont over-bake your

They should barely be

around the edges.

29
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17/22

The Perfect Scone

Key #1: Use the right

our. Use a soft, low-

protein ourwe use

a quality pastry our.

You want soft, tender

scones and too much

protein leads to too

much gluten which

makes your scones

chewy.

Key #2: Keep your

ingredients cold.

Temperature is critical

to buttery, akey

scones. Start with very cold

butterit should chip when you

cut it into chunks and your liquids

should be ice cold. Before you

start, measure your milk or water

and put it in the freezer for ten

minutes. Consider chilling your

mixing bowl before mixing.

Why do your ingredients need to

be cold? The objective is to keepthe butter

a solid and

not let it

melt into

a liquid. If

your dough

is kept cold,

it will have little bits of dispersed

butter. In the heat of the oven, that

butter melts into the dough but

leaves pockets and layers in the

scones.

Work with the dough quickly to

keep it cool.

Key #3:Dont work your dough

too much. Kneading converts the

protein to gluten. Mix only until

the ingredients come together into

a combined mass.

The objective is tokeep the butter a solidand not let it melt into

a liquid.

Key #4:Use a folding technique

for akey, layered scones. Roll the

dough out to about 3/8-inch thick.

Fold the dough in half and in half

again and again. Roll the dough

out to about 3/4-inch thick before

cutting the scones.

Key #5:Use a ruler. If you would

like nice, neat scones, use a ruler

both as a straightedge

to cut against and to

measure equally-sized

scones.

Key #6: Leave the cut

edges of the scones

alone. Patting the edges

with your ngers melds

the edges so that the

scone will not rise as

nicely or have a akey,

layered structure.

Key #7: Dont over-bake

your scones. Over-baking

for even a minute or two

will dry your scones out.

As soon as the edges

begin to turn brown,

remove them from the

oven. Immediately, place

the scones

rackthe h

continue to

scones.

Cranberr

Chocolat

Scones

Cranberrie

white choc

make a scrucombinatio

Klingler, th

at the Blue

north of Ri

was gracious enough t

recipe with us. She ma

a drop biscuit. We ma

a drop biscuit and as a

scone.

Drop Biscuit Recip

This makes a very ligh

biscuit.

Ingredients

2 cups all-purpos1/4 cup sugar2 1/2 teaspoons bpowder1/2 teaspoon salt
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18/22

33

Directions


1. With a pastry knife, cutthe butter into the dryingredients until it isgranular in appearance. Stirin the chocolate chips and

cranberries.

2. Mix the egg and buttermilktogether in a small bowl.Make a depression in thedry ingredients and add theliquid mixture. Stir with aspatula until moistened.

3. Dust the countertop withour and turn the doughout. Fold the doughtogether until you have asingle, large lump of dough.Pat it into a disk about 8inches in diameter. Cutthe disk into wedges and

place them on an ungreasedbaking sheet with roomaround them to expand.

4. Bake for 11-12 minutesor until they are golden.Remove to a wire rack tocool. Serve while still warm.

6 tablespoons butter, chilled1 eggbuttermilk to make 1 cupwith the egg, whiskedtogether1/2 cup white chocolate chips1/2 cup dried cranberries

Directions

Preheat oven to 400 degrees.

1. Combine the our, sugar,baking powder, and salt.

2. Cut the butter into the ourmixture with a pastry knifeuntil the mixture resemblescoarse corn meal. Add chipsand dried cranberries.

3. Make a well in the centerof the our mixture andpour in the buttermilkmixture. Gently mix onlyuntil combined. Do not overmix! Drop mounds onto anungreased baking sheet.

4. Bake for 11-15 minutes untilslightly browned. Serve withDevonshire cream.

Traditional Scone Recipe

Banana Whole Wheat

Scones with Honey Butter

This wholesome, not-too-sweet

scone is great for breakfast or

brunch. The optional honey butter

is a nice touch or you can servethem with your favorite preserve.

Ingredients

11/2 cups whole wheat flour3/4 cups all-purpose flour2 tablespoons sugar1/2 teaspoon groundcinnamon1 tablespoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt

6 tablespoons cold butter2 large ripe bananas

2 tablespoons buttermilk

Directions


Grease a large baking sheet.

1. Stir the dry ingredientstogether in a large bowl.

This is a traditional scone

that is very loaded with chips

and cranberriesone cup of

inclusions for two cups of our.

Ingredients

2 cups all-purpose flour1/4 cup sugar2 1/2 teaspoons bakingpowder1/2 teaspoon salt6 tablespoons butter, chilled

1 egg1/3 cup buttermilk1/2 cup white chocolatechips1/2 cup dried cranberries

How toMake-ABiscuits

Scon

1. Mix your scon

just like the re

2. Cut them out

on an ungreas

sheet.

3. Put the whole

freezer.

4. Once frozen, l

the baking she

them in a heav

5. Store in your needed. In a h

your biscuits s

a month in the

6. When you are

some hot biscu

you need from

and bake acco

recipes directi

7. Dont thaw th

before baking

great biscuits

got up an hour

There you have

biscuits in a fla

your busiest mo

2. With a pastry knife, cut inthe cold butter until themixture looks like coarsecrumbs.

3. Mash the bananas and stirin the buttermilk.

4. Add the banana mixture tothe dry ingredients and stir

with a spatula until partiallycombined and then turn outonto the counter. Kneaduntil the dough just holds

together. (Over mixing willmake the scones tough.)

5. Pat the dough into a 3/4-inch thick circle. Cut thecircle into wedges and placeon the prepared cookingsheet leaving one inch

between the scones toallow for expansion.

6. Bake for 13 minutes oruntil the scones beginto brown.

For the Honey Butter:

In a medium mixingbowl, combine one-halcup butter with one-

third cup honey and

two ounces o creamcheese. Whip with anelectric mixer until lightand fluffy. Store in thererigerator.
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37

A Lesson on Lemon PieDiscover Double Crust

Lemon pie may be my favorite

pie, but Im not crazy about

the meringue. Its kind of a

take-it-or-leave-it affair. What

I really dont like is how

it looks on the third day. It

pulls back from the crust and

weepsnot very attractive.

I know, if you smear the

meringue tight against

the crust, the meringue is

supposed to cling to it. It does

help, and a tablespoon of

starch retards the weeping (the

separation of water from the

egg whites).

I have a better answer: Forget

the meringue and add a top

crust. If you want a creamy

accompaniment, add a dollop

of vanilla or l emon cloud-

Dennis Weaver

whipped cream to each slice.

I discovered a double crust l emon

pie recipe years ago, but in the

original recipe, the lemon lling

is a littl e runny. It tastes great,

but it isnt rm enough for clean

cuts and classic presentations. We

went to work to make a better,

rmer lling without detracting

from what we love about this

piethe double crust and the tart,

smooth, lemon lling.

Modifying the Recipe

There are two ways you can

adjust a recipe: change the

ingredients or change the

preparation method. Since we

didnt want to affect the avor of

the lling, we rst tried t o change

the method.

This recipe has two rming

agents, cornstarch and egg yolks.

The starch gelatinizes as it cooks,

usually above 160 degrees, and

the egg yolks set, but acidity and

sugar affect the gelatinization. So,

in our rst trial we reheated the

lling on the st ovetop.

This seemed to help only slightly.

That may have been because the

extra cooking reduced the li quid

in the lling, not because thechemistry changed.

Changing the Ingredients

After studying the original

recipe, we concluded that the

liquid to egg yolk ratio was too

high. (Sugar, because it melts, is

considered a liquid). We made

some changes to the recipe and

reduced the liquid to 2/3 cup per

egg yolk and the viscosity was

perfect, but we had lost some of

the tartness that we enjoyed in therst recipe. We adjusted the recipe

again, increasing the lemon and

reducing other liquids to hold the

egg to liquid ratio. This time it

was right on.

The Amount of Filling

In the process of developing this

recipe, we made several meringue

pie recipes. These recipes only

half lled the pie shell with lemon

lling. The rest of the space

was for meringue. For a lemon

meringue pie, thats perfect with a

nice balance of tart lemon, sweet

meringue, and pastry crust.

Our recipe doesnt have meringue

though, and it has nearly twice as

much crust. So we adjusted the

volume, increasing the lling by

65-percent. This lled the crust

making it more attractive and with

a better balance between the crust

and lling. Now the recipe worked.

We topped each slice with a dollop

of whipped cream when we served

it.

The Recipe

Pie crust doughor a doublecrust pie1 2/3 cups water1 1/4 cup granulated sugar1/2 teaspoon salt3/4 cup lemon juice2 tablespoons lemon zest1 cup granulated sugar1/3 cup cornstarch8 egg yolks rom large eggs1/3 cup water4 tablespoons butter

1. Mix the pie crust dough.

2. Combine the 1-water, the rstof sugar, salt, leand zest in a st

saucepan.

3. Whisk togetherremaining one and the cornsta

4. Combine the ethe 1/3 cup wathe sugar and cmixture and st

well.

5. Bring the lemomixture to a bo

6. To temper the spoon a little o

mixture into thmixture and stprocess several

7. Place the tempmixture in the so that both micombined. Ret

i t t b il d k
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mixture to a boil and cookfor about two minutes after

boiling. Remove from theheat and stir in the butter.

8. Pour the mixture into aprepared pie crust. Add a topcrust. Make small, decorativeslits on top of the crust and

bake for about 25 minutesat 400 degrees or until thecrusts are lightly browned.

Cool the pie before serving. This is

best served chilled.

People seem to really like this pie

with a dollop of sweetened vanilla

or lemon avored whipped cream.

To make lemon avored whipped

cream, replace the vanilla with

lemon avor and add lemon zest.

When you grate the zest, be sure to

get just the yellow outer peel; the

white inner layer is bitter.

Slicing and Serving Tip

Its hard to cut picture perfect pie slicesbut this will help.

Slip the pie from the pan before you slice. Its easier to make

nice, neat cuts on a cutting board or platter than it is in the pan.

Besides, you dont scratch your prized bakeware.

To slip your pie from the pan, use a quality nonstick pie pan.

Grab the pie by the crusts and gently twist breaking the pie loose

from the pan where it may be sticking. Tilt the pie up on a slightangle over the cutting board and quickly slip the pie from the pan

to the board.

Use a serrated knife. Let the serrations do the work. Gently

draw the blade back and forth across the cut without pressing

down until you have sawed through the pie (You cant do this if

the pie is still in the pan).
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9

Ask the Baker and Quick- Flavors and extracts- Popcorn E-book- High-Quality Chocolate- Pie Crust Mix- Focaccia Mix

- Measuring CupsFried Breads:

- Buttermilk White Bread- All Bread Mixes- Cinnamon- Crepe Mixes

Lemon Pie:- Pie Crust Mix

Grilled Sandwiches:- Bread Mixes- Focaccia Mix- Panini Press

- New York Rye Bread Mix- Black Russian Bread Mix

Scones and Biscuits:- Scone Mixes- Biscuit Mixes- Dried Fruits and Nuts

Gandy Dancer Apple Ca- Caramel Flavor- Designer Dessert Sauces- Springorm Pan- Walnuts

Calzones:- Pizza Dough Mix- Large Dough Press- Pastry Brush

A Buyers Equipment Guide
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country home kitchen: issue 2, volume 1

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