Among the recipes often shared by Kitchen Kneads head cooking instructor Cindy Child are sticky buns, whole wheat bread and Death by Chocolate, that are listed below.
To see more of her recipes, visit Kitchen Kneads’ website at https://www.kitchenkneads.
Cindy Child’s Sticky Buns
1 1/2 pounds dinner roll dough
1/2 cups yellow D brown sugar
1/2 cup dried cranberries (soaked)
1 pint half-and-half cream (or 1 cup aqua whip with 1 cup water)
cinnamon or spice blend, to taste
1/4 cup cinnamon chips (optional)
1/2 cup honey and 1/2 cup butter (whipped together)
1/2 cup sliced almonds (optional)
Grease the bottom of a 9- by 13-inch cake pan with the honey butter and sprinkle the almonds on top. Roll out the dough to about 1/3 inch thick. Spray rolled dough with the butter spray. Sprinkle on the spices and grate fresh nutmeg (to taste) over the dough. Add the cinnamon chips and cranberries. Roll up the dough, punch the dough closed and cut into rolls about one-inch thick. Place in pan on top of the honey butter and pour the cream over the rolls. Let rise until double in size. Bake at 350 degrees for 35 minutes. When done, invert them onto a tray so all the caramel will drool through the rolls.
Cindy Child’s Death by Chocolate
1 pound Alamo dark chocolate
10 ounces coconut oil
2 tablespoon hazelnut Italian (IDO) syrup
1 pint raspberries
1/4 cup dried sugar cane
2 tablespoons orange juice
For the Death by Chocolate: Beat eggs for five minutes. Melt coconut oil and chocolate then add to eggs. Blend until smooth. Pour into greased steam pudding pan. Cover and place on a baking sheet with 2 inches of water. Bake at 350 degrees for 25 minutes. This is more like a molten cake.
For the sauce: In a saucepan, heat all ingredients while stirring to a boil. Strain mixture through a cheesecloth to remove raspberry seeds. Pour over Cindy Child’s Death by Chocolate or your favorite dessert.
Cindy Child’s Whole Wheat Bread
6 cups warm water
1 cup honey
1/4 cup lecithin or oil
1 tablespoon salt
2 tablespoon dough enhancer
2 tablespoon gluten
16-18 cups whole wheat flour
2 tablespoon yeast
Pour water into dimension mixing bowl. Add honey, lecithin or oil, salt, dough enhancer and gluten. Then add 14 cups of the flour. Add the yeast. Then add one more cup of flour to cover the yeast. Turn your mixer on to speed two and after the flour is all mixed in, pinch your dough to see how thick it feels. If your fingers go right through the dough, then add more flour. If while you are pinching the dough you can feel the pressure of both fingers pushing against the dough, then turn your mixer back on. If your dough feels really thick and heavy, then add water until you get the consistency of your fingers being able to feel pressure on both sides. When you come to this point, turn your mixer on speed two and push your timer so your mixer will shut off after eight minutes. Sometimes, you may need to mix an extra two minutes. Check dough texture.
Makes five large loaves.
Bake at 350 degrees for 35 minutes or until bottom is golden brown.