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Recipe Thursday-Hormel Ham, Cheddar and Chive Scones

Posted on May 29th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes, Supplier of the Month

Ham, Cheddar and Chive Scones (1 of 1)

Birthday treat time and Supplier of the Month collide! I utilized Hormel’s Cooked Ham in a Ham, Cheddar and Chive Scone. The outcome a delicious Friday morning treat for the staff of Hometown! This may have been the fastest that anything I have made has been consumed. I brought in a double recipe and within 30 minutes they were all gone!  The savory scone was simple to make and the combination of fresh chives, cheddar and ham was a nice change from the more traditional sweet scone. You can enjoy these scones for breakfast, as an afternoon snack or with your favorite soup!

To view our Hormel May product specials click HERE.

Yield 15 scones
2¾ cups all-purpose flour (991889, 25#)
1 teaspoon salt (991862, 50#)
2¾ teaspoons baking powder (NOT1030, 10#)
12 tablespoons cold unsalted butter, cut into cubes (880030, 1#)
¾ cups shredded cheddar cheese (774136, 5#, Golbon)
1 cup Hormel ham, diced (110075, 13#)
¼ cup chives, minced (05319, 4oz)
1 cup heavy cream (HPH010, QT, Crowley)
3 eggs (EGG015, DOZ, E.K.Martin)
1 tablespoon milk (HPH008, 1/2GAL, Crowley)
Shredded cheddar cheese, for topping (774136, 5#, Golbon)

Preheat the oven to 375°. Line two baking sheets with parchment paper. In the bowl of a food processor, mix the flour with the salt and baking powder to combine. Add the butter and pulse until the pieces are the size of peas. Then add the cheese, ham and chives, and pulse just until incorporated. In a small bowl, lightly beat 2 eggs. While the food processor is running, gradually add the heavy cream and beaten eggs. Combine just until the dough comes together. Do not over mix. Scoop out the dough with your hands (the dough will be a tad sticky) and form it into loose balls. Place them on the prepared baking sheets, leaving at least ¾ inch between each scone.

Make an egg wash by whisking the remaining egg with the milk in a small bowl. Brush the egg wash onto the scones, then top with a tablespoon of shredded cheese.

Bake until the scones are golden brown, 20 to 25 minutes. Let cool for 5 to 10 minutes before serving

Recipe from PureWow.com

Recipe Thursday-Whole Wheat American Sandwich Bread

Posted on April 24th, 2014 | Posted in Bakery, Recipes

This basic bread recipe from America’s Test Kitchen cookbook gives multiple variations for changing up the recipe between white, whole wheat, buttermilk, oatmeal and honey bran with sunflower seeds. Of course you can get creative with what flavors you put in the dough! I made the whole wheat variety. The bread turned out airy and light, and the recipe gives you step by step pictures for making a perfectly smooth loaf (you’ll have to buy the cookbook for the pics!).

Whole Wheat American Sandwich Bread

Whole Wheat Bread (1 of 1)

Yield One 9-inch Loaf
1 cup whole milk, warm (HPH004, 1/2GAL, Crowley)
1/3 cup water, warm
4 tablespoons unsalted butter, melted and cooled (880030, 1#)
3 tablespoons honey (991621, 3#)
2 cups bread flour (991893, 50#)
1/4 cup toasted wheat germ (991515, 25#)
1 1/2 cup cups whole-wheat flour (991897, 50#, Snavely Mills)
2 1/4 teaspoons instant yeast (991830, 1#)
2 teaspoons salt (991862, 50#)

Whisk the milk, water, 3 tablespoons of the butter and the honey together in a large liquid measuring cup. Combine the bread flour, wheat germ and whole-wheat flour in a medium bowl. Mix 3 1/2 cups of the flour mixture, the yeast and the salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.)

Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, warp tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bring a kettle of water to a boil. Brush the loaf with the remaining 1 tablespoon butter. Set the loaf pan on the oven rack and place an empty metal loaf pan next to it. Fill the empty pan about half full with the boiling water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.

Recipe from The America’s Test Kitchen Family Cookbook

Recipe Thursday-Toddy Coffee Bundt Cake

Posted on April 10th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

This recipe was inspired by some Toddy coffee that I was gifted from a friend. Toddy coffee is cold brewed super concentrated coffee, generally used to make hot or iced coffee. I had a quart in my fridge and wanted to think up something that I could bake with it! I came across Model Bakery’s Espresso Bundt Cake, and decided to transform it into Toddy Coffee Bundt Cake. Toddy creates a perfectly balanced and distinctively smooth less acidic coffee, so it fit the bill nicely. The coffee flavor was prevalent and delicious. I would recommend serving this for breakfast with coffee or as an evening treat with a nice scoop of rich coffee ice cream.

Toddy Coffee Bundt Cake

Espresso Bundt Cake (1 of 1)

Yield 12 Servings
1 cup/225 g unsalted butter, at room temperature, plus more for the pan (880030, 1#)
All-purpose flour for the pan (991889, 25#)
3 cups/390 g cake flour (not self-rising) (NFL2550, 50#, American Beauty)
1 1/2 teaspoons baking powder (NOT1030, 10#)
1 1/2 teaspoon baking soda (97900, 50#, Arm & Hammer)
1/2 teaspoon fine sea salt (NSA1450, 50#)
2 cups/400 g granulated sugar (991842, 50#, Golden Barrel)
3 large eggs, at room temperature (EGG014, DOZ, EK Martin)
1 teaspoon pure vanilla extract (991796, 6/1QT, McCormick)
2 cups/480 ml sour cream, at room temperature (HPH050, 5#, Crowley)
1/2 cup/120 ml cold brewed coffee

1 cup/115 g confectioners’ sugar, sifted (NSU2450, 50#)
3 tablespoons cold brewed coffee, as needed

To make the cake: Position a rack in the center of the oven and preheat to 350°F. Generously butter the inside of a 12-cup/2.8-L fluted tube pan. Dust with all-purpose flour and tap out the excess.

Sift the cake flour, baking powder, baking soda and salt together into a bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light in color and texture, about 3 minutes (or beat by hand with a wooden spoon for about 10 minutes). Beat in the eggs, one at a time and then the vanilla. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the sour cream, and scraping down the sides of the bowl as needed, mixing until smooth.

Transfer one-third of the batter to a medium bowl. Whisk in the cold espresso. Spoon half of the plain batter into the prepared pan. Top with the espresso batter, and then the remaining plain batter. Smooth the batter with a spatula.

Bake until a long bamboo skewer inserted in the center of the cake comes out clean, 50 minutes to 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes.

Run a dinner knife around the inside of the pan to loosen the cake. Invert and unmold onto a wire cooling rack and let cool completely.

To make the glaze: Put the confectioners’ sugar in a small bowl. Whisk in enough of the espresso to make a glaze about the thickness of heavy cream.

Put the cake, while still on the cooling rack, over a large plate. Drizzle the glaze over the cake, letting the excess glaze drip down the sides. Let stand until the glaze sets. The cake can be stored, wrapped in plastic wrap, at room temperature for up to 3 days.

Recipe adapted from SeriousEats.com

Recipe Thursday-Hatfield Canadian Bacon Biscuit Sandwich

Posted on April 3rd, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

Hatfield’s Canadian bacon is a true Canadian bacon that is a smoked loin with a natural rectangular shape.  One way that I particularly enjoy this Canadian bacon is with these delicious homemade biscuits! I first had these biscuits for Easter last year when my brother in law made them, and I became an instant fan. I recommend combining simple ingredients, cheese and Canadian bacon, to make a hearty breakfast sandwich. This allows the flavor of Hatfield’s Canadian Bacon to shine and will get your day started out right.

Hatfield Canadian Bacon Biscuit Sandwich

Biscuit Sandwich (1 of 1)

Yield 8 Servings
3 cups all-purpose flour (991889, 25#)
1 tablespoon sugar (991842, 50#, Golden Barrel)
1 tablespoon baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon salt (991862, 50#)
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled (880030, 1#)
4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled (NSH1020, 50#, Wesson)
1 1/4 cups buttermilk (HPH001, QT, Axelrod)

8 slices Hatfield Canadian bacon (HTF2268, 4/4.5#, Hatfield)
8 thick slices of sharp white cheddar (774101, 5#, AMPI)

Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.

On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)

Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.

Slice biscuit in half and add a gently warmed piece of Canadian bacon and a slice of cheddar.

Biscuit recipe from Cooks Country and sandwich creativity from the kitchen of Abby Gryszkowiec

Recipe Thursday-Brown Soda Bread

Posted on March 20th, 2014 | Posted in Bakery, Recipes

I have enjoyed making my own bread for the past two months and am experimenting with different recipes. I had never tried a Brown Soda Bread so was excited to give this recipe a test. If you are new to bread making I would recommend starting with a soda bread since they are fairly fail proof. This bread was hearty and rich from the buttermilk and made the most decadent peanut butter and honey sandwiches! I would serve this bread with soup or a protein rich salad to make it a full meal.

Brown Soda Bread

Brown Soda Bread (1 of 1)

To make a brown soda bread with good wheaty flavor but not a gummy, dense texture, Cook’s Country started by finding the right ratio of whole-wheat to all-purpose flour. Toasted wheat germ bumps up the sweet, nutty flavor of the whole wheat and adds texture. Baking powder, in addition to the traditional baking soda, guarantees a hearty—not heavy—loaf. A touch of sugar and a few tablespoons of butter keep the bread wholesome but not health-foody, and brushing a portion of the melted butter on the loaf after baking gives it a rich crust.

Yield 1 Loaf
2 cups (10 ounces) all-purpose flour (991889, 25#)
1 1/2 cups (8 1/4 ounces) whole-wheat flour (991897, 50#, Snavely Mills)
1/2 cup toasted wheat germ (991515, 25#)
3 tablespoons sugar (991842, 50#, Golden Barrel)
1 1/2 teaspoons salt (991862, 50#)
1 teaspoon baking powder (NOT1030, 10#)
1 teaspoon baking soda (97900, 50#, Arm & Hammer)
1 3/4 cups buttermilk (HPH001, QT, Axelrod)
3 tablespoons unsalted butter, melted (880030, 1# Solid)

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder and baking soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in 2-cup liquid measuring cup.

Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.

Remove bread from oven. Brush with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.

Recipe from Cook’s Country, February/March 2013

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