Nutella Scones

February 5th is World Nutella Day. I may or may not have already mentioned this, but I looooove Nutella. I know it isn’t actually healthy, despite what the commercials say, but it is so delicious. Chocolate and hazelnut are just a match made in heaven.

I think my favourite way to eat Nutella is slathered in a thick layer on toasted white bread. I’ve only started baking with Nutella recently. My first attempt at it was my Chocolate Nutella Bites. That was followed quickly by Abby Dodge’s Nutella Fudge Brownies. To celebrate Nutella Day, I decided to try these Nutella Scones from Baked Explorations. I’ve been eying the book since it came out, and based on how well these guys came out I think I have no choice but to buy it. The scones are incredibly addictive, I love the layers of Nutella baked between chocolate scone. If you don’t have plans for Nutella Day, make these.

Or you could celebrate with a nice big spoonful.

Nutella Scones

  • 2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark sweetened cocoa powder (like Valrhona)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
  • 1 large egg
  • 1/2 cup heavy cream
  • 3/4 cup toasted hazelnuts,coarsely chopped
  • 1/2 cup Nutella
  1. Preheat oven to 375. Line a baking sheet with parchment or a silicon mat.
  2. In a large bowl, whisk together the flour, cocoa*, sugar, baking powder, and salt. Add the butter* to the flour. Using your fingertips, rub the butter into the flour until the chunks of butter become pea sized and the flour holds together when squeezed.
  3. Whisk the cream and egg together. While mixing, slowly pour the cream mixture into the flour mixture until the dough just comes together. Stir in the hazelnuts*, then pour the dough onto a floured surface. Knead the dough into a 6 inch by 12 inch rectangle (doesn’t have to be exact).
  4. Spread 1/4 cup of the Nutella over the dough, then roll it into a cylinder. Flatten the cylinder into a disk, then slice it into wedges (6 or 8).
  5. Bake for 18 to 20 minutes.
  6. Once baked, place on a cooling rack. Warm the remaining 1/4 cup Nutella, then drizzle it over the cooling scones.

*Notes and tips

The recipe calls for sweetened cocoa, I used unsweetened and found them to be sweet enough.

For scones, cold butter is best. To get it into cubes, cut it while it’s slightly softened then put it in the freezer for a few minutes.

I omitted the hazelnuts because I didn’t have any on hand. They would probably add a really nice crunch, but I didn’t really miss them.

Enjoy!

Chocolate Banana Muffins

I had an incredible headache Thursday morning when I woke up. The kind that makes me want to lie perfectly still because any movement feels like an explosion in my brain. I stayed home from work and just lay in my bed for a few hours. It hurt too much to sleep or read, and the light from my computer or TV just intensified the pain. I let my mind just wander, if I wasn’t in pain it would have been kind of fun.

Eventually the pain lessened so I got up and started to work from home. Unfortunately my remote access wasn’t working. All of the emails in my inbox were from 2009, nothing I sent went through, and I had no access to any of the network drives. Oh well, I tried.

So what’s a girl to do on a Thursday afternoon when the rest of the world is hard at work? Make muffins of course.

These chocolate banana muffins are an attempt at eating healthy. Sort of. They’ve got whole wheat flour and no refined sugar. I probably could have cut back a little on the butter, but I figured I’d go one step at time, you know?


Chocolate Banana Muffins

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed
  • 1 egg
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 1/2 cup cinnamon chips
  1. Preheat oven to 350. Line a muffin tin with liners.
  2. In a large bowl, stir together the flours, cocoa, baking powder and salt.
  3. In a separate bowl, mix the bananas, egg, butter, and milk together.
  4. Create a well in the dry ingredients, pour the wet into the well, then stir until just combined.
  5. Stir in the cinnamon chips.
  6. Pour batter into the lined muffin tin, about 3/4 full. Bake for 27-32 minutes until a tester comes out clean. Let cool for 5 minutes in pan, then move to a cooling rack to cool completely (if you can wait that long)

Enjoy!

Merry Christmas! Have Some Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book and Martha Stewart’s demonstration.

Happy Holidays!

Christmas morning in my parents house is the same every year. We wake up, head to the living, open presents, then have breakfast. What we eat for breakfast is a tradition too. There’s a selection of Polish sausages, ham and other cold cuts, pate, rye bread and Babka. The meal isn’t fancy, but it says Christmas to me.

This year, since the Daring Bakers challenged us to make Stollen, we replaced the babka with it. Stollen is a traditional German Christmas bread, made with dried fruit. Penny added a twist to the challenge by asking us to make it in the shape of a wreath.

I actually made the recipe 3 times. The first time was a test run; I halved the recipe and baked it in a loaf pan. Unfortunately I took the bread out of the oven too soon, so the middle was not cooked through. The ends tasted wonderful though.

The second time I made it for an office brunch. Once again I used half the recipe, and I replaced the dried fruits with chocolate chunks, cinnamon chips, and cranberries. I shaped it like the Premiere Moisson Chocolate Cranberry Christmas bread, several balls of dough placed in a round pan. It was beautiful, and my coworkers seemed to love it. Unfortunately I didn’t take any pictures.

On Christmas Eve I baked it for the third time. Part of the joy of Christmas morning is slathering butter on a slice of babka, so I decided to split the recipe in half, part of it became a wreath and the rest was baked in a bundt pan so that we could cut off nice slices. I used the chocolate cranberry mix for the wreath, and the traditional dried fruits for the bundt.

Both turned out great. I’m glad I took the time to do the test runs, they gave me a chance to figure out how the dough rises and bakes. The recipe calls for an overnight rise in the fridge, however I also tried just letting it rise in a warm draft free space for two hours. Both ways worked well, and the taste was identical. Thanks for a great challenge, Penny!

Stollen

(makes two loaves)

  • ¼ cup (60ml) lukewarm water (110º F / 43º C)
  • 2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
  • 1 cup (240 ml) milk
  • 10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
  • 5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first – then sift- plus extra for dusting)
  • ½ cup (120 ml) (115 gms) sugar
  • ¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
  • 1 teaspoon (5 ml) (6 grams) cinnamon
  • 3 large eggs, lightly beaten
  • Grated zest of 1 lemon and 1 orange
  • 2 teaspoons (10 ml) (very good) vanilla extract
  • 3 cups dried fruits that have been soaked in rum or orange juice (I used cranberries, apricots and blueberries) OR 1 cup cinnamon chips, 1 cup chocolate chips, 1 cup fresh or frozen cranberries.
  1. Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
  2. In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium – low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
  3. Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
  4. In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
  5. Then stir in (or mix on low-speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
  6. Add the dried fruit and knead for 8 minutes (6 if using an electric mixer fitted with a dough hook). If using the chocolate cranberry filling, start kneading with just the chocolate and cinnamon chips, then add the cranberries towards the end being very careful so that the dough doesn’t turn pink.
  7. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm dry place for two hours, or in the fridge overnight.
  8. Punch the dough down and form into your desired shape. Let rise for 1 hour.
  9. Preheat the oven to 350. The time to bake the dough will depend on the shape chosen. Using half the dough, the wreath took 35 minutes in my oven, and the bundt took 50 minutes.

Enjoy!

Daring Cooks : Eggs Benedict

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

This is my first Daring Cooks Challenge. I joined the Daring Bakers because I love to bake, and although I love the baking challenges that we’ve done so far, I wanted to try something a little tougher. Enter the Daring Cooks. Baking comes naturally to me, cooking does not. The Daring Cooks will definitely push me to try things I would never otherwise do.

December 12th is my moms birthday. Since she already had dinner plans (busy girl) I decided to make her and my family Eggs Benedict for brunch. Eggs Benedict are opened faced sandwiches traditionally made with English muffins, Canadian bacon, poached eggs and Hollandaise sauce. You may have seen poached eggs on my blog before, like here and here, but I’ve always used a poach pod to make them. Now that I’m a Daring Cook I had to do it old school, that is, poor ’em into some hot water and hope for the best. Actually that’s not technically true. I did a lot of research to figure out the best way to poach an egg, and as luck would have the episode of Good Eats where Alton Brown makes Eggs Benedict aired on Food Network Canada a week before I planned to make them. Armed with this knowledge I felt pretty confident about the eggs. I was still pretty nervous about the Hollandaise sauce though,as overcooking the eggs is really easy to do.

I used a loaf from Premiere Moisson instead of the english muffins, mostly because  I forgot to buy the muffins. I also used regular bacon instead of Canadian bacon, (I have to say that as a Canadian I have never actually had Canadian bacon).

I started the process by cooking the bacon. Next I made the Hollandaise. For a few moments I was worried that I had curdled the eggs, but I whipped like a mad woman and managed to save them. Next I poached the eggs in a very large pot with four small bowls placed in it, as Alton suggested when poaching for a large group. I toasted the bread while the eggs poached then assembled.

I have to say I was quite pleased with the results. My first Hollandaise was rich and creamy, my eggs were cooked to with a slightly runny yolk (just how I like them), and the bacon was .. well it was bacon. You can’t really go wrong with bacon. The only issue I had was it was a little difficult to remove some of the eggs from their bowls, I broke two of the yolks.

Eggs Benedict

For the Hollandaise

  • 3 egg yolks
  • 1 tsp water
  • 1/4 tsp sugar
  • 1 1/2 sticks unsalted butter cold, cut into small pieces
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • cayenne pepper to taste

For the eggs

  • eggs
  • vinegar or lemon juice (1 tsp per cup of water used)
  • salt

For assembly:

  • Bread
  • Bacon
  • Green onion (optional)
  1. Make Hollandaise. Set up a double boiler; fill a large sauce pan with 1 inch of water bring to a boil then simmer. In a mixing bowl that will fit over the sauce pan whisk the egg yolks with the tsp of water until the colour has lightened, about 3 minutes. Add the sugar then whisk for 30 more seconds. Place the bowl over the sauce pan and whisk for 2 to 5 minutes until the mixture coats the back of a spoon. Take the bowl off the heat and add the butter one piece at a time, whisking until it is completely incorporated, place the bowl back over the simmering water if necessary to ensure the butter melts completely. Stir in the lemon juice, salt and cayenne.
  2. Poach the eggs: Place four small bowls in a large pot, fill with water until the bowls are covered by a quarter inch. Add vinegar and salt to the water. Bring to a boil then remove from the heat. Add one egg to each bowl the cover and let sit for 7-8 minutes for a runny yolk, longer if you prefer the yolks to be more cooked. Remove the eggs with a slotted spoon.
  3. Assemble the sandwich: Place a few pieces of bacon on each slice of bread, top with poached eggs and pour Hollandaise sauce over eggs. Sprinkle with cayenne and garnish with green onion.

Enjoy!

Peanut Butter Banana Bread


What did people do with over ripe bananas before banana bread was invented? I always used to make mine with walnuts and chocolate chips. Classic. Delicious. Then a little over a year ago I developed an allergy to walnuts, which means my classic banana bread recipe will make my face swell up into something that looks like this:

I haven’t made banana bread since.

So I need a new banana bread recipe. I could put just chocolate chips, but that seemed too easy. After a quick consultation with Janice, I decided peanuts was the way to go. Unfortunately I forgot to buy the peanuts. Instead I used peanut butter, sort of like a pre-made peanut butter and banana sandwich.

My results were mixed. The flavour was great but the overall experience was lacking. I wanted the peanut butter to swirl through the batter, but the two ended up almost completely combined. I think because of the that the cake was a little dry, sort of like having peanut butter without a glass of milk. I also missed the texture of the nuts in the banana bread. Next time I’ll remember to buy the peanuts.

I’m posting the recipe as I made it, but I’d suggest increasing the amount of mashed banana or yogurt, or maybe even butter. Some experimenting may be required. Or just a large glass of milk.

Peanut Butter Banana Bread

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/2 cup butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1/3 cup plain yogurt
  • 1/2 cup peanut butter
  1. Preheat the oven to 350 degrees.
  2. Whisk flour, sugar, baking soda and salt together in a large bowl.
  3. In a separate bowl combine the bananas, butter, eggs and yogurt.
  4. Create a well in the dry ingredients and pour the wet into it. Using a rubber spatula, fold the dry ingredients into the wet until just incorporated.
  5. Pour the batter into a greased 8 by 8 inch pan. Dollop the peanut butter randomly over the batter and swirl into the batter using a knife.
  6. Bake for 30 to 35 minutes, until a tester comes out clean.
  7. Let cool before serving.

Enjoy!

PS: If anyone has a fail proof swirling method, I’d love to know what it is!

Gluten-Free Breakfast – Poached Eggs with Spinach & Home Fries

Earlier today we celebrated Sasha’s second birthday. I was pleasantly surprised by the amount of fun I had at a child’s party. Turns out toys are fun for grown ups too. I have to tell you I am incredibly proud of myself for not breaking my sugar-free/gluten-free fast. Turning down the birthday cake was a lot easier with a gluten-free buddy, and I discovered that another party goer was in the process of eliminating gluten to test for intolerance. We both agreed that snacks and breakfast are the toughest meals of the day. She’s tackling the situation the way I did the first time I eliminated gluten, by replacing her usual foods with gluten-free versions. Although that works it is very expensive; a small loaf of bread is anywhere from 5 to 7 dollars in Montreal.


(I love the spots on organic eggs)

This time I decided to tackle the situation by actually changing the way I eat. Gluten free bread is a poor substitute for the real thing, so I see no point in eating it. The question then becomes, what to eat for breakfast? This meal is one of my solutions. I was inspired by Janice’s Bistro Style Egg Sandwich, but replaced the English muffin with oven baked home fries. This breakfast is great for a Saturday morning. It’s filling and delicious and pretty easy to make if you have a little time. I used a poach pod to poach my egg as none of the traditional methods ever work for me.

Poached Eggs With sautéed Spinach and Mushrooms and Home Fries.

  • Potatoes
  • Olive oil
  • Salt and Pepper to taste
  • 1-2 mushrooms per person
  • A large handful of baby spinach per person
  • Eggs

For the Potatoes:

  1. Slice the potatoes in half and peel them.
  2. Boil the potatoes in salted water for 10 minutes. Potatoes should be slightly less than cooked through.
  3. Cube the potatoes and refrigerate for at least 30 minutes or overnight if you are planning ahead (this step is important, it leads to crispy fries)
  4. Preheat the oven to 425 degrees
  5. Toss the chilled potatoes with olive oil to coat and salt and pepper to taste.
  6. Bake for 20- 30 minutes, flipping the potatoes at least twice so that the are properly browned.

For the Spinach and Mushrooms

  1. Heat some olive oil in a skillet. Cook the sliced mushrooms until browned.
  2. Add the spinach and cook until wilted.

For the Eggs

  1. Crack an egg into a lightly greased poach pod.
  2. Fill a medium pot with about 2 inches of water. Heat until simmering. Gently place the poach pod in the simmering water. Lower the heat to maintain a simmer and cover.
  3. Cook the eggs for 4 to 7 minutes, depending on the desired doneness (that might not be a word).

Place the spinach and potatoes on a plate, and top the spinach with the poached egg. Season with salt and pepper.

Enjoy!

Sweet Potato Hash

Part of our Thanksgiving tradition is the morning after brunch. My aunt and uncle make us a wonderful dinner, and the following morning the guests contribute to breakfast. The last two years I’ve brought a Sweet Potato Hash.

The first time I tried this dish was at an office breakfast. My friend JB brought it, and I loved it. I asked him for the recipe numerous times, and he eventually shared it with me. Turns out I could have just Googled it. What makes this hash great is the bacon, and the fact that everything else is cooked in bacon fat. Hey, it’s Thanksgiving.

The hash is really easy to make. The longest part is the prep work, having a good knife to cut the sweet potato is key. Once the chopping is done, the dish comes together very quickly. It’s a great make ahead dish as the flavours meld together well overnight. I’ve always had this dish as part of a brunch, but it would make a great side dish for a dinner.

Sweet Potato Hash

From the Oct 2007 issue of Gourmet

  • 1/2 pound sliced bacon, cut into 1/4-inch strips
  • 2 medium onions, chopped
  • 1 large red bell pepper, cut into thin strips
  • 2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon chopped fresh thyme
  1. Cook the bacon in a large non stick skillet. Once cooked, remove the bacon pieces from the pan and drain on paper towels.
  2. Drain off some of the fat, leaving at least 2 tbsp behind. Add the onions, bell peppers, salt and pepper to the skillet. Cook until the vegetables have softened. Add the sweet potato to the skillet, then cover. Cook, stirring occasionally for 10 to 15 minutes, until sweet potato is softened. Stir in reserved bacon and thyme.
  3. Serve warm or at room temperature.

Enjoy!

Blueberry Cranberry Bran Muffins

I figured I would give you a break from all the pear recipes (don’t worry, I’ve got a couple more coming)  and share muffin recipe with you. I’ve mentioned my like of obsession with Starbucks muffins before, but I don’t think I’ve ever tried to actually duplicate them before.

My favourite kind is blueberry cranberry bran. I know, bran sounds like healthy grown up food. The first time I bought one I thought it was chocolate (I believe the good people at Starbucks are putting molasses in their muffins to give them a deceptively dark colour. Sneaky, very sneaky). With my first bite I experienced disappointment that there was no chocolate in the muffin. With my second bite I realized that bran is delicious. It has a flavour that I want to call nutty, but I’m not quite sure that’s the right word. Whatever the flavour is, I’m hooked.

I decided to make my own bran muffins, based on a recipe from The Joy of Baking (love that site, by the way). The recipe calls for molasses which I didn’t have on hand. After a quick check with Janice, I decided to replace it with wildflower honey. I also used a combination of coconut sugar and brown sugar. The muffins were moist and flavourful, with just the right amount of sweet to balance the tart of the cranberries.

Blueberry Cranberry Bran Muffins

Adapted from The Joy of Baking

  • 1 cup  all purpose flour
  • 1/3 cup (50 grams) whole wheat flour
  • 3/4 cup (40 grams) wheat bran
  • 1/4 cup  light brown sugar
  • 2 tbsps coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • 2 tbsp wildflower honey
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted butter
  • 1 cup buttermilk
  • 1 cup fresh or frozen blueberries and cranberries (if using frozen berries, do not thaw)
  1. Preheat oven to 375.
  2. Whisk dry ingredients in a large bowl.
  3. In a separate bowl, mix together egg, honey, vanilla, butter, and buttermilk.
  4. Create a well in the dry ingredients and pour the wet ingredients in. Stir until there is no visible flour. Try not to overmix.
  5. Stir in blueberries and cranberries.
  6. Divide batter into a lined muffin tin (makes 12 regular or 6 large muffins)
  7. Bake for 18 to 22 minutes. Let cool before serving.

Enjoy!

Whole Wheat Pancakes with Pear Butter

I think the person who invented pancake mix is a marketing genius. Maybe even an evil genius. This person convinced the world that a mix that tastes kinda iffy is better and more convenient than stirring together 5 ingredients almost everyone has on hand. I’ve made pancakes and crepes from scratch for people who were shocked to see this is even possible.

Pancakes from scratch are probably the easiest thing to make ever. They are one of the first foods I ever made on my own. At this point I don’t really use a recipe to make them, I just go by the look of the batter, but here is a recipe for whole wheat pancakes. Slather them with some Pear Butter for a delicious breakfast.

Whole Wheat Pancakes

(makes 24 medium pancakes)

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 2 tbsp baking powder
  • pinch of salt
  • 3 cups milk
  • 3 tbsp butter for frying
  1. Mix all ingredients (except butter) together in a large bowl. Let the batter sit for 30 minutes then mix again.
  2. Heat a large frying pan, add a touch of butter. Pour 1/4 cup of the batter into the pan. When the edges look cooked flip the pancake over and cook until golden on both sides. Repeat with remaining batter.

Enjoy!

Healthy Pear Plum Crisp

I love fruit crisps. The warm juicy filling and the crunchy oat topping relax me like no other food can (not even chocolate). They come together so quickly and are pretty much guaranteed to turn out. I really can’t think of anyway I could mess this up.

Yesterday Janice my bother and I painted my kitchen, bathroom and all the hallways. It was a pretty big job but we got it all done in a few hours (thanks again guys!). Today I want to relax and enjoy the new clean white walls. Part of my relaxing day includes a crisp for breakfast using  a Food and Wine recipe from this months magazine. Their recipe calls for nectarines and plums, but the nectarines I have are not quite ripe yet so I swapped them out for pears. The recipe also calls for less sugar than a typical crisp and uses a mix of whole wheat and all-purpose flour to make it a little healthier. It also calls for a butter oil blend instead of just butter, however I just cut back on the butter a little. I left out the orange juice called for only because I don’t have any. I also halved the recipe because I could easily eat an entire crisp in one sitting.

The healthy crisp was definitely just as satisfying as my usual full fat/high sugar version. The ripe fruit provides plenty of sweetness, and there was just enough butter to keep the topping crisp and delicious. The plums also provide a little hit of tartness that is a very nice contrast to the sweet pears. The only thing I might add in the future are some nuts to the crisp topping for a little extra crunch, I think pistachios would be perfect.

Pear and Plum Crisp

Adapted from Food and Wine August 2010

Filling

  • 3 pears, sliced
  • 3 plums, sliced
  • 1/4 cup raisins soaked in hot water for 20 minutes then drained
  • 1/2 cup brown sugar
  • juice and zest of one lemon
  • 1 tbsp whole wheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Topping

  • 1/4 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar (not packed)
  • 1/2 cup oats
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter, cut into cubes
  1. Preheat oven to 350.
  2. Make filling; combine all filling ingredients in a large bowl. Toss gently to cover the fruit completely.
  3. Make topping; Put all ingredients in a large bowl. Using your fingers or a pastry cutter, combine butter into the flour until it has a crumbly texture.
  4. Pour filling into a 4 by 4 inch dish. Cover with topping.
  5. Bake for 25 to 30 minutes.

Enjoy!

Since this is one of the many magazine recipes I want to make, I’ll be submitting it to Cream Puffs in Venice for Magazine Mondays.

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