Bunny Bread

bunny bread

 

Always something fun for the kids at Easter.   Unfortunately I was having to much fun herewith my little helper and forgot to take pictures during the making of it.  Any idea I had of not including to many sweets in our Easter plans went out the window as soon as I seen this recipe. But hey, outside of Religious beliefs what is Easter without sweets.  So this year we are starting celebrations a week early with some Bunny Bread.  I used a little over half of the dough for these bunnies  and made the rest into a round loaf.

Accessories: Stainless bowl with roller and scraper
Quantity:  7 bunnies and a 9 inch round loaf
Preheat oven to 375 degrees

Ingredients:
This recipe calls for starting with a Roux which consists of
        3/4 cup milk
        1/3 cup white flour
In a heat proof bowl or small saucepan whisk this together till no lumps and then heat in microwave or on stove till thickened, allow to cool.

  • 3 tbsp instant yeast
  • 1 1/2 cup whipping cream
  • 3/4 cup brown sugar
  • 3 eggs
  • 1/3 cup Sweetened Condensed Milk
  • 2 tbsp salt
  • 1 tbsp baking powder
  • 1 1/2 cup chocolate chips
  • 3/4 cup coconut oil
  • approx 6 cups flour (I used 1/2 white, 1/2 fresh ground)

Heat the whipping cream to quite warm (but not to hot to kill yeast). Pour the cream into your mixing bowl, add the coconut oil to melt. Once melted add brown sugar, 3 eggs and then yeast.  Mix together well and allow to sit for about 10 minutes to activate the yeast (starts to bubble and raise a bit).  Once the Roux is cooled a bit add the condensed milk, salt, baking powder and chocolate chips to it.  Mix together till the chips melt.  Ad this to your batter in mixer.  Blend this together till smooth.  Slowly add the flour to the mixer with the speed dial set to about 2 oclock to just gently blend in.   Depending on the flour you use, you may not need the full 6 cups.  You want a nice soft dough that holds its shape but is still a bit tacky.   Knead this at about 5 oclock on dial and set timer for 8 minutes. After done kneading cover and allow to rise till about double.  Remove from bowl and shape into 7 bunnies whatever size you desire.  With little bits of dough shape ears and attach by wetting with a bit of egg white to get them to stick.  Place on pan about inch or inch and half apart so once risen they just touch. Once bunnies are raised  we added some sunflower seeds for eyes and pink decorator candies for nose. Bake in preheated oven about 25 minutes.   To serve we will likely add a small dish of butter in the center for Easter but my little helper much preferred the “bunny food” we used here.  Though this bread is quite rich it really tasted delicious with just a dab of butter. Wishing everyone a wonderful Easter.

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We Have You Covered

 

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Occasionally a customer calls or emails and apologizes for contacting us instead of the USA Distributor or visa vera.    Not to worry, we are great friends.  Not only do we work together to help you but we communicate regularly, work trade shows as a team and do our best to support each other in the Ankarsrum business…. besides we are each others closest co-worker  though 1000′s of kms apart:-)

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Swedish Flatbread

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This Flatbread was really good served with Homemade Soup in the last Post and today I took a couple pieces out of the freezer and enjoyed them with a Salad for a light lunch. One change I would make is next time I will roll them a bit thinner almost like a Cracker.

Accessories: Mixer with Stainless Bowl & Roller Attachment
Quantity: Extra Large Cookie Sheet
Preheat oven to 375 degrees

Ingredients

  • 1 cup white flour (approx)
  • 2 cups whole wheat flour
  • 2 cups rye flour
  • 1 1/2 tbsp. honey
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 cup sour milk
  • 1 tbsp. Fennel seeds crushed

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Mix together the water, milk, honey, butter, oil and salt.   Once this is well mixed add 1 cup flour and then the  baking soda and powder.  Add the whole wheat and rye flour mix together for about 5 minutes at about 3 o’clock on the speed dial.   If still quite gooey after this add slightly more white flour.   Will be slightly sticky but should be easy to spread.

Spread into your pan, again the thinner you spread it the crunchier. Depending on if you want a flatbread or cracker adjust thickness accordingly. Prick with a fork all over (as in 3rd pic) to ensure stays flat.  Bake for about 12 – 17 minutes depending on thickness till edges start to brown.  Remove from oven and cool a few minutes then cut into pieces.  Pizza cutter works great for this.  Allow to cool in pan another 10 minutes before serving.   We enjoyed some of these with soup and I froze the rest to enjoy later.  Great thawed and served today with a salad for lunch.

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Home Made Spelt Noodles

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My first time using Spelt Flour and these were fun to make and the results were delicious.  I made these noodles a few weeks ago and used the first here in soup and have since made some with a little Pesto.  In a casserole and still have enough for another meal in the freeze.

Ankarsrum Mixer with: Stainless Bowl with the Dough Hook
Lasagna Roller Attachment
Fettuccine Cutter Attachment
Quantity: See the picture below.  Definitely enough for a meal of pasta for 10 people or more.

Ingredients:

3 cups flour (Sprouted Spelt Flour is what I used)
3 eggs
3 tbsp. Olive Oil
9 tbsp cold water

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Mix the eggs into the flour slowly and then knead for about 10 minutes.   This is quite stiff and I needed to assist the Hook a few times to keep it going but once mixed it continued to knead it real well.  You may have to adjust the water depending on flour I started with 6 tbsp. and added till I liked the consistency.  Just damp but not sticky. I left it knead for about 10 minutes. Then removed the bowl and allowed the dough to rest for 45 minutes.  This makes the dough much easier to handle.

To make the noodles separate off about 1 cup of dough and flatten slightly with your hands place over the Lasagna Roller and slowly place the edge again till it catches.  I used the dough on 6, then 5 and then 3 thickness.   Running it through each setting twice.  This resulted in a really nice smooth noodle and a thickness I like.  Once you have all the dough rolled out. remove the lasagna cutter and put on the fettuccine cutter.   One strip at a time roll through catching the strips over your rolling pin or even your arm.   As you can see I used a cloths drying rack to hang these to dry.  Dry for several hours at the least or overnight.   Enjoy fresh or place in airtight container and freeze for another time.
How to clean roller and cutters.   A trick from making noodles and perogies with my mom growing up….run a folded paper towel through the pasta maker to clean off any grease and grime that may have stick inside.  Many years later, still best method I know.

If you think the Flatbread beside the soup looks interesting, check back in a couple weeks and we will be posting the recipe right here.

 

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Sauerkraut

20170205_172312_001_resizedAs mentioned earlier we are going to test out all those accessories this year and our first is the Vegetable Slicer.   With the various blades and shredding attachments you can do almost anything from slicing apples to shredding cheese to grating potatoes. But I must admit Sauerkraut in January was a first for me….I have made sauerkraut almost every fall but never before in January!!  Had a head of cabbage in fridge and thought would love home made sauerkraut so thought why not???  I usually use my own home grown but this store bought stuff worked great too, only was slightly drier than garden fresh but still tastes delish.

Accessories:  Mixer with Vegetable Slicer with slicing attachment (shredding disk was to fine)
Quantity: 3 quarts

Ingredients:

  • Large head of cabbage
  • 3 tbsp pickling slat
  • 3 tsp sugar
  • Hot water

Shred the cabbage and stuff firmly into 3 quart sealers.  Place a tablespoon of the salt and a tsp of sugar on top of each jar.  Then cover with hot water.  I slide a knife down the side to ensure all air is out.  Seal the jars and place in a dish or pan with a towel or newspaper placed beneath jars.  Cover and allow a few weeks minimum to ferment.  After about a week you will want to check as will have started to ferment and likely not smell real good…Replace the paper/ towel and allow to set for another week.  By this time the fermenting over should be done.  Best to give another couple weeks before eating to really let it sour up a bit more. Many make sauerkraut in a crock and allow to ferment, I have always made it this way, less mess and still tastes superb. As shown there are only 2 jars, could have got 3 but instead enjoys some coleslaw with the rest.

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Now to enjoy sauerkraut to be honest I love it cold straight from the jar but even better yet one of my favorite foods is Reuben Sandwich.  Take a couple slices of Rye Bread (love the Black Russian Rye Bread recipe here (use the search tool on right to find it).  Spread one slice thinly with butter, the other with a combination of 3 parts thousand Island dressing and 1 part mayonnaise.  Add a layer of sauerkraut that has simmered for a few hrs, top with a few slices of Corned Beef and a slice of Swiss Cheese.   My favourite is to toast this in a Bush Pie Maker over a campfire in the summer but this time of year grilling it in the fry pan with a little butter is great too.  To serve, top with a pickle and enjoy!!

And yes that Reuben picture is sideways….
I fought hard but tonight my computer won,  I cannot get it to turn:-)

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S’more Marshmallows

20170205_114639_resizedSomething special for Valentiines…
I have often planned to make marshmallows. Finally I did but couldn’t stop there, though only February my mind was thinking of wonderful memories at the lake as I was cutting these  hearts and I  thought instead of just marshmallows why not ”S’mores”.. so this is what I did. FIRSTLY I would like to give credit to a blogger I follow for this delicious  marshmallow recipe. Please check out  this and other recipes at www.kitchentothetable.com

Equipment: Ankarsrum mixer with Plastic bowl and balloon whips.

Makes a 9 x 13 pan  or 30 small hearts as I made.

INGREDIENTS:

  • 1 tbsp cooking oil
  • 2 tbsp & 1/2 top gelatin
  • 1/2 cup cold water
  • 1 1/2 cup white sugar
  • 1 cup corn syrup (clear is best)
  • 1/2 cup hot water
  • 1/4 tsp salt
  • 2 room temp egg whites
  • 1/2 top vanilla
  • 1 cup icing sugar (I used graham crumbs instead)
  • 1 cup chocolate dipping drops or chocolate chips  (add 1 tsp olive oil if using chips)

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Put the cold water in a  small bowl and sprinkle the gelatin  crystals over this but do not stir in.

In a  heavy sauce pan mix together the syrup, sugar, hot water and salt. Place over medium heat and stir till sugar dissolves. Continue cooking without stirring till reaches soft ball stage (240 degrees). Remove from heat and stir in  gelatin mixture. Set aside.

In  your mixer with plastic bowl and balloon whips beat the egg whites till stiff and slowly pour the gelatin mixer in to the bowl while still on almost high speed. Once all is mixed in add the vanilla and salt and continue beating for another 10 minutes. While this is beating oil the pan, line with parchment paper and oil again….Important to do this to avoid sticking.

Pour the marshmallow batter into the prepared pan and spread evenly.  Cover with another layer of greased parchment and place in fridge for at least 6 hrs, I left overnight.

Flip the chilled marshmallow over onto the parchment that was on top.  Carefully remove the parchment from top and cut with knife or cookie cutters as shown.  Can dip cutter into icing sugar if sticks but I had no problem.   This is where I changed up the recipe and dipped the hearts into graham crumbs.   After this I melted the chocolate over warm water in a double boiler or use a bowl set into a pot of water that is sitting on a burner and just a slow boil.  Allow to melt.  Add a bit of oil if using chocolate  chips or in my case I was fortunate to have some beautiful melting chocolate that I received from Duchess Provisions in Edmonton.

Just dip the tops into the chocolate as found much to rich if entire marshmallow dipped. Chill till chocolate set and enjoy.   Store in airtight  containers or freeze some for later if you like.   Will not be as nice after freezing but still taste good.

Happy Valentines:-)

 

 

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Something New for 2017.

We will soon be posting our first recipe of 2017!! We plan to do things a bit different this year to portray the great accessories not just the Ankarsrum, KoMo and Mockmillunits but the diversity of using the various attachments for the Ankarsrum and KoMo Mills. To do this we will feature  2 recipes a month one with the Base units and another featuring an accessory of the month

We will have recipes all months accept Jan, July and August. Our first recipe will be for Valentine S’mores Marshmallows with the Ankarsrum mixer….later this month we will feature the Ankarsrum Vegetable Slicer Attachment and be creating something you usually associate with making in the fall…Check back in about 2 weeks to see what we are brewing.

 

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Cinnamon Walnut Stuffed Challah Bread

20161218_173550_resized   First time making Challah Bread and it was a hit!  Though not the traditional Challah bread I chose this recipe as when seen it right away though Delicious French Toast for Boxing Day Morning. This is a really rich bread and with the filling even more so but its the holidays…enjoy it!  Great with a light lunch or as in my case adds a little variety to the menu.  I made a triple batch and worked great, the mixer can handle twice that so don’t hesitate.

  • Equipment: Ankarsrum Stainless bowl with Roller/scraper combo
    Also the plastic bowl to make topping and fresh butter
    Quantity: 3 Full Size loaves
    Preheat Oven to 350 degreesIngredients:
  •  3/4 cup whole milk
  • 1/4 cup honey
  • 1 1/2 cups butter (please do not use margarine)
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp fast rising yeast
  • 2 eggs

Filling:

  • 1/2  cup butter (skimp)
  • 3/4 cup brown sugar
  • 1 cups walnuts chopped
  • 1 tsp cinnamon

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Heat the milk, honey and butter till butter is melted.  Allow to cool a bit so h not to hot for yeast.  Pour mixture into stainless bowl and add half of the flour, salt and cinnamon.  Blend well and add the yeast.   Then 1 at a time add the eggs beating after each. Add the remaining flour except for the last cup..only add as much of this as needed to have a soft dough.  Continue to knead for another 5 or so minutes till nice and smooth and a bit of shine.   Set in warm spot and allow to raise till double.  While this is raising mix together the ingredients for the filling in the small plastic bowl.

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You will see here I have also made butter..why, I realized after starting I didn’t have enough for the filling so instead of running to a neighbor or worse using margarine I made some out of whipping cream I had in the fridge.  3 cups cream resulted in about 2 cups of butter and 1 cup of butter milk (save for great pancakes)  In case you try butter please notice I put a shower cap over the bowl this worked great to prevent the liquid from splashing out once the cream separated into butter.  Takes about 5 minutes on high to turn it into butter , once done gently squeeze out excess liquid through a cheese cloth.
Back to the CHallah, once dough has doubled dive into thirds and roll out into a 12 x 6 rectangle and spread 1/3 of the topping on each.  Roll up like jelly roll from the long side. Place each roll beside each other squeezing the end together and tucking under.  Braid over each other a few times and tuck the end under.  Gently lift into a well greased pan and squeeze down just a bit to keep it tight.  Cover and allow to raise again till double again.  Bake in preheated oven for about 35 minutes.  Allow to cool and enjoy….was great about 10 minutes out of the oven..yumm.   A few of the little ones were enjoyed by friends and I froze  some as well for the holidays.

With that wishing everyone a Wonderful Christmas ,  our Blog was busy for the last few weeks so will take a break in January and see you again in February when all the baking I thought I would need over the holidays finally runs out.  Happy New Year!!!

Find original recipe at www.completelydelicious.com

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Ginger and Coconut Rugelahs

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Thanks to friends for sharing recipes.   I wasn’t sure about this as was afraid the Ginger would be to strong but it was just perfect!  These were actually a lot easier to make than I thought they would be and had done in no time at all.

Ankarsrum Mixer with both bowls.
Quantity: 36 rolls
Preheat oven to 350 degrees

Ingredients for Pastry:

  •  1 pkg softened cream cheese
  • 3/4 cup softened butter
  • 1 tbsp. sugar
  • 1 tsp vanilla
  • 2 1/4 cups fresh ground flour (sifted)
  • 1/2 tsp salt
  • 1 egg yolk

Ingredients for filling:

  • 1/ 1/4 cup shredded coconut
  • 1 cup apricot jam
  • 1/2 cup packed brown sugar
  • 2/3 cup minced crystalized ginger (preserved ginger)
  • 1 tsp cornstarch

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Cream together the cream cheese and butter in the stainless bowl  with roller and scraper, add all but the flour.   Whip at a fairly high speed so the butter/cheese come away from the roller. Slow down the mixer and add the flour.  Blend together till well mixed,   Do not over mix.  Shape into 3 patties (as shown) and refrigerate for 3o minutes to make easier to roll.

While the pastry is chilling chop the ginger into small pieces. Add all ingredients to small bowl and blend till well mixed with the single whips.

Once the pastry is done chilling take patties from fridge one at a time and roll into a 11 – 12 inch circle between 2 pieces of parchment paper, really hard to do if not using the parchment.  Take off the top parchment and a spread 1/3 of the topping on each patty leaving about 12 inch around edges to seal.  With a pizza cutter divide into 12 wedges.  Roll each wedge up from wide end in.  Seal the tip and place on paper lined sheet.  Space about 1 inch apart. At this point you can return to fridge and chill for another 20 minutes to firm but I had chilled my filling while waiting for pastry to chill so I just baked with no problem. Place into preheated oven for 20 minutes or till edges start browning.  They freeze well or better yet you can also freeze after shaping and bake fresh before serving, great breakfast pastry this way…yummm

 

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Swedish Dreams

20161130_092814_resizedA little Christmas Treat right from Sweden.  Several years ago Ankarsrum sent me a wonderful Recipe Book at Christmas..  Tufvehult by Lena Goransson.  Lots of wonderful recipes in it but these Swedish Dreams will literally melt in your mouth the moment you bite down on them. Of course these were made with an Ankarsrum in the recipe by them too:-) A really nice simple treat which is often a welcome change from all the fancy items at this time of year.

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Usually I do these with the Stainless bowl with Roller/Scraper but had some Kuchen rising in it so used the Plastic bowl and single whips.  Worked great but think even more melt in your mouth smoothness with  roller scraper combo thanks to the air that is incorporated.
Quantity:  I got about 60 small cookies. This recipe can easily be halved  if using the Plastic bowl.
Preheat oven to 300 degrees

Ingredients for a double batch:

  • 1 cup room temperature butter (not margarine)
  • 2 1/2 cups of sugar
  • 2 tsp vanilla
  • 2/3 cup cooking oil
  • 2 tsp baking powder
  • 4 cups white flour

Cream the butter and sugar, add the vanilla and whip a bit more.  Slow down bowl and slowly add the oil. Add the baking powder and them the flour. Whip at a medium speed for a couple minutes. Shape into balls and flatten just slightly. If desired add a little Seasonal decoration.  Bake about 20 minutes. Remove from oven but allow to cool a bit before removing from pan as they are quite delicate when still warm. For a little variety add a bit of cinnamon or cocoa to your batter.  I like to add a bit of lemon zest to half the batch for a refreshing twist.

 

 

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