Bready or Not

Bready or Not recipe blog

Bready or Not: Pride O’ Scotland Shortbread

Posted by on May 24, 2017 in Blog, Bready or Not, breakfast, cookies | 0 comments

The day after my anniversary, it seems only right to share the shortbread recipe I made for my husband the first day we met: Pride O’ Scotland Shortbread.

Bready or Not: Pride O' Scotland Shortbread

The original recipe is from one of my mom’s very battered cookbooks, which she gave to me a few years ago. The pages tenuously cling to the spiral binding. Back when I was a teenager, this shortbread recipe was one of the first I really declared ‘mine.’

Bready or Not: Pride O' Scotland Shortbread

Back in those dark ages before widespread internet shopping and Cost Plus World Market, my family was only able to obtain shortbread once or twice a year–at the Fresno Highland Games, and maybe at Christmas. Those red boxes of Walker’s Shortbread brought us great joy.

Bready or Not: Pride O' Scotland Shortbread

So when I found this recipe and my relatives declared that my shortbread was BETTER than Walker’s brand… whoa. I felt like I’d made something magical.

Bready or Not: Pride O' Scotland Shortbread

Maybe I did. It helped snare me a husband, after all.

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

This recipe produces two pie-rounds of firm-yet-soft and buttery shortbread. The wedges will keep well for a few days in a sealed container. Modified from the Beta Sigma Phi Cookbook from 1968.

  • 2 cups all-purpose flour
  • 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Preheat oven at 375-degrees. Grease two 9-inch pie pans.

Place dry ingredients in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together. Divide dough into two balls and press each ball into a pan. Flatten evenly with palms; prick surface all over with floured fork. Slash into wedges.

Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.

Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.

OM NOM NOM!

 

Bready or Not: Pride O' Scotland Shortbread

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Bready or Not: Maple BBQ Chicken Tenders

Posted by on May 17, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | 0 comments

It has come to my attention that I haven’t featured a maple recipe since March. So let’s remedy that with a meaty recipe for from-scratch Maple Barbecue Chicken.

Bready or Not: Maple BBQ Chicken Tenders

Yep, you create your own BBQ sauce for this recipe! It’s full of maple goodness with just the right balance of savory-sweet. You divvy up the sauce, using some to marinate the meat and reserving the rest for eating time.

Bready or Not: Maple BBQ Chicken Tenders

Use this base recipe to cook the chicken however you want. Grill it. Roast it in your oven. Whatever gets the meat cooked and chewed and in your belly.

Bready or Not: Maple BBQ Chicken Tenders

Maple makes everything better, right?

Bready or Not: Maple BBQ Chicken Tenders

Modified from A Dash of Sanity.

Bready or Not: Maple BBQ Chicken Tenders

Bready or Not: Maple BBQ Chicken Tenders

Make your own from-scratch maple barbecue sauce to marinate chicken breast tenders! Let the marinade work its magic for two hours to a day in advance, then grill the meat. Serve it with some sauce kept stashed separately in the fridge.

  • 3-4 pounds chicken tenders
  • 1/2 cup brown sugar, packed
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/3 cup maple syrup
  • 1 Tablespoon Worchester sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)

Let the chicken marinate in the fridge for anywhere from 2 hours to a day.

Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.

Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.

OM NOM NOM!

 

Bready or Not: Maple BBQ Chicken Tenders

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Bready or Not: Oatmeal Cream Pies

Posted by on May 10, 2017 in Blog, Bready or Not, cookies | 0 comments

Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

Bready or Not: Oatmeal Cream Pies

These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

Bready or Not: Oatmeal Cream Pies

I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

Bready or Not: Oatmeal Cream Pies

If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

Bready or Not: Oatmeal Cream Pies

I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

Modified from Taste of Home.

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

These taste like Little Debbie’s Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet–like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies (about 4 1/2 dozen, so you end up with over 2 dozen sandwich cookies), but they are very easy to make and assemble. Modified from Taste of Home Feb/March 2001 issue.

  • Cookies:
  • 1 1/2 cups shortening
  • 2 2/3 cups brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups old-fashioned (rolled) oats
  • Filling:
  • 3/4 cup shortening
  • 3 cups confectioners' sugar, sifted
  • 1 jar (7 ounces) marshmallow creme
  • 1 to 3 tablespoons milk or half & half

Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.

In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!

Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.

Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.

To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk, start mixing that in, and gradually add more milk as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.

End result: about 30 large sandwich cookies.

OM NOM NOM!

Bready or Not: Oatmeal Cream Pies

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Bready or Not: Stuffed Churro Nuggets

Posted by on May 3, 2017 in Blog, Bready or Not, cookies, quick bread | 0 comments

With Cinco de Mayo two days away, let’s revisit a classic Holy Taco Church recipe: Stuffed Churro Nuggets.

Bready or Not: Stuffed Churro Nuggets

This recipe is EASY. It uses store-bought puff pastry. (I mean, you can use a homemade version, but even the great Mary Berry of the Great British Bake Off says she prefers the store kind.) I haven’t tried it with gluten-free puff pastry, but I know that it exists; if anyone uses that with this recipe, let me know how it turns out!

Bready or Not: Stuffed Churro Nuggets

You can choose whatever filling you want. I like to make this and fill half with Nutella and half with Dulce de Leche, but you could try this with any kind of thick, spreadable delicious stuff.

Bready or Not: Stuffed Churro Nuggets

Maybe try peanut or other nut butters? Or maple butter? (OOOOOOOOH.) But trust me, you can’t go wrong with Nutella and Dulce de Leche (and if you can find the squeeze bottle Dulce de Leche, it’s especially convenient).

Bready or Not: Stuffed Churro Nuggets

These nuggets are best eaten the same day, but if you take this to any sizable gathering, that won’t be a problem. These are a perfectly-sized hors d’oeuvres, and I doubt that anyone will have just one!

Bready or Not: Stuffed Churro Nuggets

Bready or Not: Stuffed Churro Nuggets

Stuffed Churro Nuggets are super-easy to make thanks to store-bought puff pastry and handy fillings like Nutella and Dulce de Leche. Nuggets are best eaten the same day.

  • Nuggets
  • 1 bag puff pastry dough (1/2 a box of a brand like Pepperidge Farm)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup sugar
  • 1 Tablespoon cinnamon
  • Choose your stuffing of one or more of these
  • Nutella
  • Dulce de leche (squeeze bottle, can, etc)
  • anything else delicious with thick, spreadable texture
  • Note that if your filling is stiff, you can make it more spreadable with a zap in the microwave. Make sure you do so in a microwave-safe container.

Let puff pastry come to room temperature. Preheat oven at 425-degrees.

Get out a large cookie sheet and line it with parchment paper. Unfold puff pastry onto the surface and use a pizza cutter to quickly cut the dough into 1-inch cubes.

Bake for 10 to 15 minutes, until the squares are puffed and golden.

Set out whatever will be used to stuff the nuggets. Mix together the sugar and cinnamon in a bowl. In another bowl, melt the butter.

Remove the puff pastry from the oven. Pop open each cube by removing the top completely or opening it as if on a hinge--it's surprisingly easy, with those flaky layers--and add a dab of filling. Close the pastry, then roll it in butter and then in cinnamon-sugar.

Churro Nuggets are best eaten the same day. Store them in a sealed container, with parchment or waxed paper between layers.

OM NOM NOM!

 

Bready or Not: Stuffed Churro Nuggets


Goodreads Book Giveaway

The Clockwork Crown by Beth Cato

The Clockwork Crown

by Beth Cato

Giveaway ends May 10, 2017.

See the giveaway details
at Goodreads.

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Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Posted by on Apr 26, 2017 in Blog, Bready or Not, breakfast, lemon, muffin | 0 comments

You could made normal, piddly muffins. Or you can make ENORMOUS HONKIN’ MUFFINS like the kind you get in bakeries. These Jumbo XXL Lemon-Blueberry Muffins taste pretty darn good and will fill your belly, too.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

These muffins pans are surprisingly cheap. Amazon has a couple different kinds. Search for “jumbo muffin pan” or “Texas muffin pan.” (Because everything is bigger in Texas).

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Confession: one reason I like these muffins is because they are pretty. I add a couple blueberries on top to make sure they don’t all sink, and I add some turbinado sugar to make them glisten.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Then there’s the size. Look at the pictures here and you’ll see that silver cup for size contrast. That’s 1 cup. Yeah.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

If that’s too much muffin for you to eat, you can easily cut one in half. Or you can do what I do and freeze most of the batch. Wrap’em up in a few layers of plastic wrap and they’ll keep well in the freezer for a few weeks.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

That’s a perfect way to make these cakey lemon-blueberry bombs last a little longer!

Modified from Sally’s Baking Addiction. Shared another version of this recipe in 2013 on my LiveJournal.

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

Use a jumbo muffin pan to make delicious and ginormous lemon-blueberry muffins, just like the kind you get in bakeries! These muffins are best eaten within a day or two, but they can also be frozen to enjoy later. Eat at room temperature or warmed.

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature
  • 1 lemon, zested and juiced
  • 1 cup sugar
  • 1 cup milk (almond milk and half & half work well)
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 6 ounces fresh blueberries, washed and patted dry
  • sparkling or turbinado sugar for the top, optional

Preheat oven at 425-degrees. Use nonstick spray or butter on the muffin pan.

In a medium bowl, mix together the flour, baking powder, salt, lemon zest, and cinnamon. Set aside.

In a large bowl, whisk together the eggs and sugar. Mix in the milk, oil, lemon juice, and vanilla extract. Mixture will be pale and yellow.

Gradually stir the dry ingredients into the wet ingredients, making sure to scrape the bowl, but don't overmix. The batter will be thick and somewhat lumpy.

Carefully fold in the blueberries, reserving some to place on top of the muffins.

Pour the batter into the greased muffin tins, filling just about to the top. Add the reserved blueberries and some turbinado or sparkling sugar, if desired.

Bake at 425-degrees for 5 minutes, then reduce oven temperature to 375. Continue to bake for about 25 minutes. The tops should be lightly golden, and the muffins should pass the toothpick test. Allow them to cool for 10 minutes in pan, then remove to begin eating or to allow them to cool completely on a rack. (If you leave the muffins in the pan too long, they will steam and get soggy.)

Muffins are best eaten within a day or two, but they can also be frozen for later enjoyment. Eat at room temperature or zap in the microwave to warm up.

OM NOM NOM!

 

Bready or Not: Jumbo XXL Lemon-Blueberry Muffins

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Bready or Not: Chewy Honey Snickerdoodles

Posted by on Apr 19, 2017 in Blog, Bready or Not, cookies | 0 comments

This is a Bready or Not Original recipe. And it will blow your mind.

Bready or Not: Chewy Honey Snickerdoodles

As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.

Bready or Not: Chewy Honey Snickerdoodles

Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.

Bready or Not: Chewy Honey Snickerdoodles

The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for over a week.

Bready or Not: Chewy Honey Snickerdoodles

These cookies were well loved during the con. Several people said they were the best Snickerdoodles they’d ever had.

Here’s the recipe, so that you may replicate their joy.

Bready or Not: Chewy Honey Snickerdoodles

Bready or Not: Chewy Honey Snickerdoodles

A Bready or Not Original: classic Snickerdoodle cookies with a touch of honey! These cookies are excellent to pack for conventions or ship cross-country, as they’ll stay chewy and delicious for over a week and a half. Also note that the dough is great to freeze for weeks, and the wrapped-up dough can also idle in the fridge for several days before being baked. These cookies are convenient at every stage!

  • For dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For rolling:
  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.

In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cream of tartar, cornstarch, baking soda, and salt. Sift together.

Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.

When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat.

The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when you space the cookie dough balls.

Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.

Cookies will keep in a sealed container, between waxed paper or parchment layers, for over a week and a half. They are excellent for travel or shipping.

OM NOM NOM!

Bready or Not: Chewy Honey Snickerdoodles

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