Fougasse with Streusel Topping – A Sweet Breakfast Bread

Fougasse

This is the French flatbread the equivalent of focaccia and more. A flat bread sometimes shaped like a leaf and flavored with herbs and sea salt. It can be like a calzone with bacon and cheese folded into it. Served like a pizza or served like a streuselkuchen with fruit and streusel topping as a breakfast treat.

As a breakfast bread it is usually made with berries covered with the crumble topping. My take is a little different but just as tasty.

Ingredients for Fougasse

¼ of a focaccia dough recipe
¼ – ½ cup Orange Marmalade
½ a recipe of crumble topping

Ingredients for Crumble topping

½ cup melted butter(not too hot)
1/3 cup granulated sugar
1/3 cup brown sugar
1¾ cups of all purpose flour
1 tsp ground cinnamon
confectioner’s sugar for dusting (optional)

Directions for Fougasse

Preheat oven to 450°

Take ¼ of the Focaccia recipe ( http://wp.me/s371lr-focaccia ) and remove from the refrigerator take it out of it’s ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.

Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.

Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.

Bake for about 20 minutes at 450°, remove from the oven and take out of cake pan onto a wire rack to cool. Once cool, dust lightly with the confectioner’s sugar,

Directions for the Crumble Topping

Melt the butter and let it cool slightly , you do not want it too hot.

Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.

Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.

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Fougasse with Streusel Topping

2013-08-24 01:14:51

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Ingredients

Ingredients for Fougasse
¼ of a focaccia dough recipe
¼ - ½ a cup Orange Marmalade
½ a recipe of crumble topping
Ingredients for Crumble topping
½ cup melted butter(not too hot)
1/3 cup granulated sugar
1/3 cup brown sugar
1¾ cups of all purpose flour
1 tsp ground cinnamon
confectioner's sugar

Instructions

Directions for Fougasse
Preheat oven to 450°
Take ¼ of the Focaccia recipe and remove from the refrigerator take it out of it's ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
Bake for about 20 minutes, remove from the oven and take out of cake pan onto a wire rack to cool. Dust with confectioner's sugar when cool.
Directions for the Crumble Topping
Melt the butter and let it cool slightly , you do not want it too hot.
Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

August 16, 2013November 14, 2014

Easter Bunny Cake

This cake can be made as a single layer or as a double layer cake. You will need either a very large platter or a large round cake disc to set the cake up on.

Ingredients for Easter Bunny Cake

4-8″ round cake pans greased and floured
2 – recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing

Directions for Easter Bunny Cake

Following the directions for your chosen cake make 4 8″ round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.

For best presentation put the doilies on the platter before the cake and arrange wax paper around the edges of cake so that when you ice sides the icing won’t get on the doilies.

Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.

Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers if sticks look too thick split them with a knife. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.

Butter Cream Icing

There are a number of tricks to a good buttercream icing. If your going to having the cake out in a warm area or if you want the icing to be very white substitute ½ to all the butter with shortening, if your going to use an all shortening recipe for a “very white” icing use about ¼ cup additional shortening.. There are a number of flavorings that are made “clear” use them to flavor an all white frosting, and if you truly like the butter flavor needed, use a no color butter flavoring.

Basics for all the recipes are cream the butter well and then add the flavorings and slowly add the sugar. Scrap the bowl down often to completely combine the ingredients. The icing will appear a little stiff at this point, and to thin to your desired consistency add the heavy cream or light corn syrup and whip the icing at a higher speed to make it airy and light and fluffy. Refrigerate for a while before working with it.

Ingredients for Buttercream Icing

1 cup butter or shortening or a combination of both
3 – 4 cups confectioners sugar
1 tbs vanilla
2 – 3 tbs heavy cream
pinch of salt

Directions for Buttercream Icing

Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.

Here are a few items to help make this recipe:
Chicago Metallic Commercial II Non-Stick 8-Inch Round Cake Pan
Wilton 13 Inch Angled Spatula With Black Handle
Twizzlers Sugar Free Twists, Strawberry, 5-Ounce Bags (Pack of 12)

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Easter Bunny Cake

2013-08-15 17:42:16

Serves 12

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Ingredients

4-8" round cake pans greased and floured
2 - recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing

Instructions

Following the directions for your chosen cake make 4 8" round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.
Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.
Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.

Notes

For best presentation place doilies on the serving platter and before icing place waxed paper just underneath the cake so that the paper protects the doilies from any icing errors and will pull out easily

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

Buttercream Icing

2013-08-16 14:55:41

Yields 1

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Ingredients

1 cup butter or shortening or a combination of both
3 - 4 cups confectioners sugar
1 tbs vanilla
2 - 3 tbs heavy cream
pinch of salt

Instructions

Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

May 13, 2013March 11, 2015

Carrot Cake & Cream Cheese Frosting

Carrot Cake & Cream Cheese Icing

Carrot Cake needs plenty of carrots but I had no walnuts or pecans, I did have some almonds and so a substitution that worked fairly well.

Equipment for Carrot Cake

You will need 2 – 8 inch round cake pans greased with a piece of parchment lining the bottom.

Ingredients for Carrot Cake

2 cups of granulated sugar
1 ½ cups vegetable oil
2+ cups grated carrots
4 whole eggs
2¼ cups all purpose flour
1 cup chopped walnuts
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp ground cinnamon
1 tbs vanilla

Cooking Directions for Carrot Cake

Preheat oven to 350°

Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.

Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots, it does not have to be an exact amount the more the merrier).

In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.

In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined. Add the eggs one at a time and completely mix before adding next. With the mixer on a low speed, slowly add the dry ingredients. Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter. Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.

Use your favorite cream cheese icing, covering all sides and then taking chopped walnuts press the nuts into the sides of the cake and sprinkle on top. (Our example is made with almonds).

Save room for dessert have a big slice…………..

………and then relax.

Cream Cheese Frosting

Of course the best icing, hands down, for a Carrot Cake is a delicious cream cheese frosting. I have in the past used a store brand cream cheese and it didn’t come out as well, so I stick with Philadelphia brand, my theory is don’t mess with success.

Ingredients for cream cheese frosting

1 cup butter softened
2 – 8oz packages of Philadelphia brand cream cheese softened
6+ cups confectioners sugar
1+ Tbs milk

Directions for cream cheese frosting

In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.

Here are a few items to help make this recipe:

Baker’s Secret Basics Nonstick 8-Inch Round Cake Pan
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

The Offiical Taste Tester — The Official
Taste Tester

My favorite treat as a pup was frozen carrot sticks, which helped with my teething. So I have grown to love anything with carrots. I’d give this recipe 10 paws if the editor would let me.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Carrot Cake & Cream Cheese Icing

2013-08-02 23:42:25

Serves 8

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Ingredients

2 cups of granulated sugar
1 ½ cups vegetable oil
2+ cups grated carrots
4 whole eggs
2¼ cups all purpose flour
1 cup chopped walnuts
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp ground cinnamon
1 tbs vanilla
Ingredients for cream cheese icing
1 cup butter softened
2 - 8oz packages of Philadelphia brand cream cheese softened
6+ cups confectioners sugar
1+ Tbs milk

Instructions

Preheat oven to 350°
Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.
Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots, it does not have to be an exact amount the more the merrier).
In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.
In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined. Add the eggs one at a time and completely mix before adding next. With the mixer on a low speed, slowly add the dry ingredients. Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter. Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.
Directions for cream cheese icing
In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.

Notes

use your favorite cream cheese icing to frost this cake

Rants Raves and Recipes https://www.rantsravesandrecipes.com/