Tag Archives: cinnamon

Is it pie? Is it cobbler? It’s BOTH! Texas Hill Country Peach “Pobbler”

Knock knock knock.

Gentleman Caller.

Hello again, my lovelies. Do you like peaches? I don’t mean using the peach emoji as something lewd, I mean the succulent sloppy stone fruit that stars in desserts from pie to cobbler.

And that brings me to this: why can’t we hybridize those two things? Oh, wait. I’m The Gentleman Caller. I can.

Here’s my issue. Cobblers can be lazy, tired, careless, overly sweet. Not enough pastry, or pastry that is soggy and wet. Pies can be too big of an event. And also potentially not enough well-executed pastry.

So here I come to save the day. The filling is sweet. The pastry is flaky and salty. The experience is perfection.

WHAT YOU NEED:

  • 4 cups peeled and pitted peaches, preferably Texas Hill Country peaches (I know how unrealistic that is)
  • 3/4 cup sugar
  • scant 1/4 cup flour
  • zest of 1/3 of a lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/4 – 1/2 tsp freshly grated nutmeg
  • 1 egg
  • splash of water
  • sugar for sprinkling
  • one recipe of The Gentleman Caller’s Perfect Pie Crust – downloadable PDF: PERFECT PIE CRUST

Make your crusts and put them in the fridge to rest for at least an hour.

Pre-heat oven to 425 degrees. In the bowl of your food processor in which you probably made your crust combine the first seven items. Pulse to desired consistency. BE CAREFUL. Like 3-4 pulses max. Unless you’re going for peach soup.

When your crust is ready to roll – haha – roll out the bottom crust to fit your chosen vessel. I precautionary spray with pan release the inside AND outside. Spoon the filling into the crust. Roll out the top crust and assemble to your liking. The video will help you. Crimp edges. Place the whole thing onto a sheet pan lined with foil (for spillage).

Perfect crusts

Beat the egg with a splash of water. Brush it onto all exposed crust surfaces and then sprinkle generously with sugar.

Place in the center of your pre-heated oven for 15 minutes. Reduce the heat to 375 degrees and continue baking for another 45-60 minutes. Remove when the filling is molten, bubbly and the crust is golden brown.

Allow it to cool before cutting or the filling will run everywhere. I like a scoop of ice cream. Who doesn’t? I recommend Blue Bell Homemade Vanilla if it has to be store bought.

Don’t eat the whole thing by yourself, ok?

Farewell for now, my lovelies.

Printable PDF here: Peach Pobbler

 

 

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Sweet Sticky Cinnamon Rolls with Maple Cream Cheese Icing

Knock knock knock.

Gentleman Caller.

**This gem is a re-run from earlier this year, but as the Autumn air crisps up, I found it appropriate to re-post. I am in Los Angeles shooting a movie so will be doing some re-posts here till I have a second to shoot some new content.**

When I was a kid, we’d make the drive from Alvin to the ranch in Johnson City, TX, in the big grey Buick LeSabre, and we always got there without mom and dad murdering us. This bakery is one of the institutions I credit with allowing me to be alive today to write this article for you.

The Bon Ton Bakery, now known as Weikel’s Bakery (www.weikels.com) located on Highway 71 in LaGrange, TX, was a usual stop on our road trip. Yes, that LaGrange, TX. The one with the infamous chicken ranch brothel. We never stopped there.

But we DID often stop to empty our bladder and fill up our belly at the bakery. They particularly specialized in a Texas treat derived from German and Czech traditions called kolaches. That’s another post. But they also had fantastic cinnamon rolls.

Being a little porker, I always appreciated a sweet roll. Even as an adult, it’s a weakness I still possess. Mind you, not any sweet roll will do.

So, I have spent a few years developing this one: the one that cries out to be eaten as soon as it is cooled down enough not to hurt you. With much fanfare I present The Gentleman Caller’s Sweet Sticky Cinnamon Roll with Maple Cream Cheese Icing.

Diametrically opposed fat sources.

What you need:

  • Half recipe of The Gentleman’s Sweet Roll Dough*
  • 1 ½ – 2 cups brown sugar
  • 2/3 cup vanilla bean sugar**
  • 3-4 Tablespoons grated cinnamon
  • ½ cup melted butter
  • Cream Cheese Maple Icing

*A full recipe will make two pans of cinnamon rolls.

**Vanilla bean sugar: in a jar or container, store a few cups of white sugar with a vanilla bean. Measure your 2/3 cup of sugar when ready to use and add vanilla bean caviar to your liking.

“Exquisite dough, and fortunately Jill got me this beautiful dough cutter for Christmas.This is very straightforward, especially if you watched the video.

Roll the dough out to approximately 16″ x 22”.

The Gentleman Caller’s Sweet Sticky Cinnamon Rolls

Smear that barely softened butter on that dough. After that, grate all the cinnamon. Yes, grate it.

Throw brown sugar and vanilla sugar all over it.

This is round one… Keep spreading. Not nearly enough.

Make a thick layer of sugar and spice, then roll that dough lengthwise.  Be careful initially, it’s tender. But the further you get, the easier it is.

It’s time to cut the log into pieces.

These are just risen, and so demure.

Allow to rise again for an hour. Then brush with butter (actual butter).

Bake them for 12 minutes initially. Check them. Do not overcook them. 14 minutes is probably your number, but watch.

I am so careful about instructions sometimes because I know what you’ve done to get to this place. I am never offering you a Pinterest fail.

It’s time to ICE.

The Gentleman Caller’s Maple Cream Cheese Icing

Writers usually don’t tell stories about icing, but I am.

My family members love icing like they love meat, Christmas and possibly their kids.

This sort of loose cream cheese frostings sinks down into a cinnamon roll, but not too deep. I do not enjoy a cinnamon roll with no icing bleed-down into the roll itself.

I recommend that you ice when the rolls are warm, as the video states.

What you need (to ice 1 pan of rolls, double for 2):

  • 1/4 cup butter, softened
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons good maple syrup (If you use Mrs. Butterworth’s and that’s your jam, don’t tell me. Just send me pics.)
  • A whisper (one squeeze) of lemon juice
  • 2 cups confectioners sugar, sifted

In the bowl of a mixer, marry the butter and cream cheese. Beat them until they are well combined and almost fluffy. Add the vanilla, maple syrup, and lemon juice. Make sure the mixture is combined. You’ll likely need to use your rubber spatula and stir it together.

Once that is combined, incrementally add the confectioners sugar, 1/2 cup at a time.

*A hint – I grated a whisper of orange rind into this. My maple syrup wasn’t as robust as I wanted, so I grated some orange rind. Even with a robust maple flavor, you can’t go wrong with this.

Continue to blend that at a high speed until it’s like sinuous pancake batter. Thick.

Once it reaches that consistency, spoon the icing into a ziploc bag. Work it into a corner. Snip the edge of the corner on the diagonal and let the frosting go.

Spew it onto the rolls at your discretion.

Allow to sit briefly, then eat!

Trust me, these are evil. And thank you.

xo,

The Gentleman Caller

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The Gentleman Caller’s Butterscotch Oatmeal Scotchie

Knock knock knock.

Gentleman Caller.

Hey, it’s me, the Cookie Monster. I’m back to make yet another cookie. Quel surprise.

This one is a butter and vanilla explosion, holding together mounds of butterscotch chips and raisins soaked in booze. Add a whisper of cinnamon and what could possibly be better.

My favorite way to eat these is with ice cream, perhaps as a sandwich. Yum.

What you need:

  • 1/4 cup butter
  • 1/4 cup butter flavor Crisco
  • 1/2 cup white vanilla sugar*
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup old fashioned oats
  • 1/2 tsp freshly grated cinnamon
  • 1/3 cup golden raisins, soaked in brandy**
  • 3/4 cup butterscotch chips

*vanilla sugar: put a vanilla bean or just the spent carcass of a vanilla bean into a pint jar full of white sugar. Allow to sit and let the sugar take on the magical vanilla flavor. Note: Tahitian is stronger than Madagascar.

**I soaked my raisins in 1/3 cup ginger flavored brandy. Perfection. Discard any liquid the raisins don’t soak up. Or see glaze recipe at the bottom.

Pre-heat oven to 350 degrees.

Put the brandy and raisins in a jar or bowl, microwave for a minute. Allow to sit and let the raisins plump.

In the bowl of a mixer, cream the first 4 ingredients. Add vanilla and eggs.

In another bowl combine the dry ingredients. Add them to the creamed items until just combined.

Stir your plumped raisins and butterscotch chips into the mixture.

Scoop in 1/4 cups onto parchment paper, mash with a damp hand to flatten to 1/2 inch thickness. Place in pre-heated oven. Watch like a hawk. I do not know why, but these cook really fast. Like 7 1/2 minutes. So just check them regularly. My oven in NYC is kind of fakakta and though I test everything exactly, sometimes it outsmarts ol Austin.

Allow to cool. Chomp em down!

I hope you enjoy these; they’re kind of decadent. Of you wanted to take them one step further, combine a little maple syrup to the brandy you drained from the raisins. Add sifted powdered sugar until a glaze forms. Drizzle the glaze over top. Wait for the cavity cops to come.

Download the PDF here: The Gentleman Caller’s Oatmeal Scotchie

That’s all for now, kiddos.

xoxo,

The Gentleman Caller

 

Sugar Free Paleo Gluten Free Banana Nut Bread

Well, kiddos, Yours truly, The Gentleman Caller, is on a CLEANSE. Yes, a CLEANSE. I know, it sounds terrifying, doesn’t it?

It’s actually not that bad. I usually encourage the 80/20 philosophy in life. 80% of the time you eat properly, healthfully. The other 20% GO HOG FREAKING WILD.

Most of what I present to you here are for the 20% times. So while I am on the CLEANSE, I am offering you some healthy alternatives to favorite food items.

A good many people are turned off by the notion of “healthy” and turn their noses up at the mere insinuation of “sugar-free.” Or “fat-free.” Or “gluten-free.” Free your mind from those negative connotations. Would The Gentleman Caller lead you astray?

This bread is not super-sweet. If you want a sweeter bread, use 1 1/2 tsp stevia. The way I am presenting it is more versatile; it’s not necessarily sweet or savory. You could make croutons, or an egg sandwich out of this.

Now go wash your dirty mitts and let’s get cooking!

What you need:

  • 2 very, very ripe bananas
  • 1 cup pecans, chopped
  • 1 1/2 cups unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp ground stevia
  • 3 tbsp molasses
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tbsp arrow root powder
  • 1/2 teaspoon fresh nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 3/4 cup chick pea flour

*This would be extra delicious with 1 cup of golden raisins. My CLEANSE does not allow raisins, but if yours does, by all means!

Pre-heat the oven to 375 degrees.

Toast the pecan pieces on a hot sauce pan. You’ll be able to smell the nuttiness ever so slightly. Watch that you don’t overdo it!

Mash them bananas. Mash them to a smooth consistency, and stir in the applesauce. Add eggs, vanilla, and molasses.

Combine salt, stevia, baking soda, baking powder, arrow root flour, nutmeg, cinnamon, pumpkin pie spice and chick pea flour in another bowl.

Stir dry ingredients into wet ingredients.

Spoon into 4 greased loaf pans. These would also make great little muffins!

Put a piece of aluminum foil on a cookie sheet; place the pans on the foil. The foil is prophylactic. It’s there in case the batter overflows.

Bake for 25 minutes in the 375 degree oven. Checking at 20 minutes won’t hurt. It will probably take 25.

Allow to rest until the pans are cool enough to deal with.

Slice and ENJOY!

If you are dieting or low-carb-ing, this really will take the edge off your cravings. It’s very satisfying and very tasty.

Also, you all know I like to make my own jam, BUT if you want a little more satisfaction, Smuckers makes a very nice sugar-free jam sweetened with sucralose (Splenda). It’s really not bad.

Enjoy this healthy “bread” treat!

xoxo,

The Gentleman Caller

Spiced Up Holiday Apple Pie

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Happy Holidays, Ho Ho Hos. I am back with another treat for your holiday table that’s gonna send you straight to the treadmill January 2nd. But we’re American, that’s what we do. So cook, enjoy, celebrate, and don’t fret right now. Eat PIE.

My Granny was an exceptional pie maker, and she passed on her skills to my Aunt Marcie, who is also an exceptional pie maker, my sisters and my stepmom Laurie. Laurie was so determined to become a pie master that she had Granny give her a full instructional kitchen seminar and Laurie video-taped it. Maybe I should get ahold of that video and post it here! On second thought, maybe not because my Granny is really cute and someone would probably see it and put her on TV.

There’s a different pie for every palate, but one enduring classic and likely favorite of most people is apple. Here I will provide you a spiced up version guaranteed to delight your guests and their taste buds with its aroma, looks, and deliciousness.

What you need:

  • One recipe of The Gentleman’s Perfect Pie Crust http://thegentlemancaller.net/perfect-pie-crust/
  • 3 tablespoons all-purpose flour
  • about 8 apples (3 lbs.) ideally a mix of greens and reds (Granny Smiths & Fujis are my ideal combination)
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 3 tablespoons honey
  • 1/4 teaspoon fresh nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground allspice*
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • zest of a lemon
  • juice of a lemon
  • 1/4 teaspoon salt
  • 5 pats of butter
  • 1/4 cup heavy cream or half and half, beaten with one egg yolk
  • turbinado, coconut sugar or other coarse sugar for sprinkling on top

Preheat the oven to 400 degrees.

Zest the lemon. Cut it in half, set one half aside. Fill a large bowl halfway with water; squeeze half the lemon in the water and drop the rind in there, too. Peel apples, core, and quarter them, and put them into the mixing bowl filled with water and the half lemon squeeze.

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Process the apples in a food processor with the slice attachment. This is going to give you a consistent slice. Put your apple slices in a large bowl (you can dump the water and re-use the one you just had them in), add the flour, sugars, honey, spices, lemon zest and the juice of the other half of the lemon. Let it rest a sec. *Regarding the asterisk beside the spices, grinding or grating your own makes them more robust. If you have a grinder and a microplane grater, use them on your spices and get more flavor.

If you’ve followed the Perfect Pie Crust recipe, you should have two disks waiting for you in the refrigerator. Roll out one of your disks on a lightly floured surface and roll into a 9 inch pie plate. Trim the excess.

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Spoon the apple mixture into the bottom crust. Place the 5 pats of butter evenly dispersed on top of the apples.

Roll out your second crust. Roll on the top of the apples to cover with ample overhang.

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Using your kitchen shears, trim around the perimeter leaving about a 1/2 inch overhang. Tuck the overhang under and crimp the edges. Crimping is simply the process of smooshing the two crusts together and creating a nice looking rippled pattern.  If this isn’t something you do often, you might get a little frustrated. Stick with it; take deep breaths.

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Put 5 little vent slits  in the top crust. You may also cut a little decorative vent if you like.

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Brush the top with egg yolk and cream mixture. Sprinkle with coarse sugar.

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As you can see, I put the pie on a baking sheet with a piece of foil. Pie has a tendency to leak, and scrubbing baked sugar out of your oven is not a chore you have time for at the holidays. Or ever.

Final step pre-oven (and I should have photographed this): make 4 four inch strips of foil. Crimp them together end-to-end so that you have about a 48 inch strip of foil. Carefully place this around the perimeter so that it’s not really touching but gently resting on the crimped edge. There is a silicone tool for this process https://www.bedbathandbeyond.com/store/product/adjustable-pie-shield/1017857401?Keyword=pie+shield but foil works just as well.

Into the oven she goes!

One hour at 400 degrees. At about 45 minutes remove the foil cover on the edges. Continue baking for 15 more minutes.

Yes, your house is going to smell heavenly but you MUST allow it to rest for at least an hour after you remove it from the oven. Otherwise it’s gonna be slop pie. And you’ll probably burn your tongue on the molten sugar. So just wait, ok?

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Look at that! Don’t worry now, friends… I am going to post an easy ice cream recipe that you don’t need an ice cream machine to make very soon. Perhaps an egg nog ice cream… Pie and ice cream is an unbeatable combination.

Hope yours turns out beautifully.

That’s all for now.

xo,

The Gentleman Caller

SPICED UP HOLIDAY APPLE PIE