JAMSquared

Last Saturday, I made these Onion Mustard Buns. It was the second time I had made them, but they turned out much better this time. The previous time, I had let them rise for too long (gone on a walk with Jessica to the park and missed the baking window) and they fell flat in the oven. They were still tasty, but flat and a little hard. This time, they turned out perfect. I made them a little larger than the recipe called for since I planned to serve them as hamburgers buns. I also used them for sandwiches this week. The mustard flavor is subtle, but provides a nice taste. I totally recommend you try this recipe.

Salmon Burger Served on a Mustard Onion Bun

Onion Mustard Buns

Source: Best of Country Potluck Recipes

Ingredients:

• package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 2 cups warm milk (110° to 115°)
• 3 tablespoons dried minced onion (I used 2 teaspoons onion powder, because I didn’t have minced onion)
• 3 tablespoons prepared mustard (I used stone-ground mustard with no added salt)
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour

Directions:

In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 24 pieces (I only divided into 16 pieces). Flatten each piece into a 3-in. circle (I didn’t really flatten much). Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.

Yield: 2 dozen (16 if you want slightly larger buns perfect for burgers)

I had bookmarked this recipe as soon as I read it. It sounded delicious. I had planned to bake it the first time it was my turn to bring something for MYC, but I couldn’t remember which cookbook (yes, I have a cookbook obsession) I had found the recipe in, so instead it had to wait until the second time I brought something for MYC this past week. It was a smashing success. All the ladies loved it as I received numerous compliments.

Now, when I think of peaches and dessert, I think of my Mom’s peach cobbler. And this recipe is nothing like that, but when I ate it, it still brought back fond memories of summer cobblers. So bring summer a little early to your house this year.

Upside-Down Peach Bread, Yum!

Upside-Down Peach Bread

Source: Country Woman Christmas 2009

Ingredients:

• 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
• 1/4 cup butter, melted
• 1/4 cup packed brown sugar
• 1 1/2 cups chopped pecans, divided
• 1 1/2 teaspoons ground cinnamon, divided
• 3/4 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Thinly slice half of the peaches; chop remaining peaches. Set aside. (I think this step would be easier before thawing the peaches and I will try that next time.)

Pour melted butter into two greased 9-in. x 5-in. loaf pans (I actually melted butter in pans in oven); sprinkle with brown sugar. Arrange peach slices cut side down in a single layer over brown sugar. Sprinkle with 1/2 cup pecans and 1/2 teaspoon cinnamon; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs and extracts; mix well.

Combine the flour, baking powder, baking soda, salt and remaining cinnamon; add to creamed mixture. Fold in chopped peaches and remaining pecans.

Transfer batter to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto serving plates. Serve warm (I served the next morning).

Yield: 2 loaves, 12 slices each