I’m in an experimental mode trying out this new recipe format and I needed a quick recipe to post so I broke out my great peanut butter shortbread recipe. The recipe format didn’t work so here’s my standard recipe format for my great Peanut butter Scottish shortbread.
Ingredients for Peanut Butter Scottish Shortbread
16 oz butter
16 oz peanut butter
1 cup caster sugar
3 cups flour
1 cup rice flour
Preheat oven to 325°
In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.
In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.
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Gold Medal Flour and Fleischmann’s Yeast had this recipe for Easter Bunny Bread in a Sunday Paper coupon insert many, many years ago. I don’t know if it has been republished since , this has been an Easter favorite of ours for a long time. It’s fairly easy to make and you end up with a very nice tasting bread with a nice thin crust, that looks great on the Easter dinner table.
Ingredients for Easter Bunny Bread
5+ cups of flour (Gold Medal all purpose)
2 pkg Fleischmann’s Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg
Directions for Easter Bunny Bread with Rapidrise yeast
Preheat oven to 400°
Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
Lightly grease two sheet pans and divide the dough into 4 equal parts
4 = parts
For each bunny divide 1 part in half and shape one half into a flattened round for the body.
form half into round for body
Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan
walnut sized piecemake indentation
Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body
take remaining dough and divide in half
. Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.
take remaining dough and divide into quarters
Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).
form ears, feet and eyes
.Cover and let rise for 15 – 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.
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2 pkg Fleischmann's Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg
Instructions
Preheat oven to 400°
Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
Lightly grease two sheet pans and divide the dough into 4 equal parts
For each bunny divide 1 part in half and shape one half into a flattened round for the body.
Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan
Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body
Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.
Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).
.Cover and let rise for 15 - 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
A trip this week to our local produce market ( always a high point of the week) Left us with a plethora of ideas for dishes this week. The one thing that caught my eye as we came in were not only gorgeous strawberries, but fantastic blueberries. I’ve been working on some shortbread recipes lately and the Blueberry Shortbread Crumble evolved as I looked through the store for more goodies.
The shortbread recipe I used for this will make either two pans or one pan and a bunch of different shapes of shortbread (which is what I did).
Equipment and special items for Blueberry Shortbread Crumble:
1 9X9 inch cake pan
large bowl for crumble mix
mixer (a we prefer KitchenAid 6 qt).
2 pints fresh Blueberries
Recipe for Crumble:
1/2 cup butter melted
1/3 cup sugar
1/3 cup brown sugar
1 3/4 cups flour
1 tsp cinnamon
Pinch of salt
Powdered sugar for topping (optional)
Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
Recipe for Shortbread:
2 cups of butter ( 4 sticks or 1 lb.) softened
1 cup granulated sugar
3 cups flour
1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
1 egg yolk
2 tsps vanilla (optional)
In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Directions for Blueberry Shortbread Crumble
Preheat oven to 375º
Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
Place a layer of blueberries over the shortbread.
blueberries on top of shortbread
Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
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1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
1 egg yolk
Instructions
Directions for the Crumble
Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
Directions for the Shortbread
In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Assembly and Cooking Directions
Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
Place a layer of blueberries over the shortbread.
Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
