What Are Fridge Bread And Butter Pickles And Why Haven’t I Tried This Before Now?

I am on Day Three of letting this brew in the fridge.  Opened one jar up and started nibbling.

I finished the Jar.

They Were THAT Good!

I think the answer to that is my father.

Being from a German family in Easton Pennsylvania, he always loved to have Pickles.

One day I tried them.  YUCK!  His pickles were salty and strong, garlicky and overly peppery and spicy.  No thank you!

I got well past that, never willingly had another one until I was well past my teens.  I then tried what they called a “Bread and Butter” pickle.

“Hmm, I rather like this!”

They are called that because people during The Depression had plain bread with butter on it, put pickles on it, and called that a sandwich.

Luckily we have better these days since that is just carbs and fat.

Even though we do, these pickles are well worth the hour it took for me to make five jars of them.

This is from the gift that keeps giving.  Ann, down the block, asked me to help her clear out her fridge and gave me a big ol’ bag of fruit and vegetables.  The Apples were made into an Apple Pie.  The Carrots I snacked on.  The Oranges are split between me and Oscar.

And two Cucumbers.   I was low on pickles, and remembered my Cousin in Nebraska makes these all the time because “These are so darn easy!”.   I think he added a “Go Big Red” after it, not sure.

So I tried.  It’s basically Mc Cormick’s recipe, so if you can’t understand me, try there.   I did add a teaspoon of Celery Seed, a half teaspoon of Ground Cloves, and a teaspoon of Turmeric.  Consider that last bit optional.  I subbed in a whole white onion instead of using the 1/2 cup of dried onions because I had the onion.  I rather liked that pickled too!

Ingredients:

  • 2 Pounds (1 Kilo) of Cucumbers, sliced and cleaned
  • 1 Pound (one medium where I shop) Whole Sweet Onion  (White, Vidalia, or similar)
  • 2 Cups White Distilled Vinegar (5% acidity)
  • 2 Tablespoons of Non Iodized Salt (Don’t really know why not iodized, it worked for me)
  • 2 Teaspoons Pickling Spice
  • 2 Teaspoons Whole Mustard Seed
  • 1 Teaspoon Ground Turmeric (for color)
  • 1 Teaspoon Celery Seed
  • 1/2 Teaspoon Ground Cloves

Process:

  • Clean and cut your Cucumbers and Onions into at least 1/8 inch thick slices.
  • Fill sterilized jars with Cucumber and Onion pieces allowing 1/2 inch of room at the top.
  • To a 3 quart/liter sauce pan, add Vinegar and all of the spices.
  • Bring the mixture to boil and reduce heat to Simmer and stir constantly.
  • Cook the mixture for 5 Minutes minimum until all the sugar has dissolved
  • Ladle the mixture into the jars to cover the Cucumbers and onions.
  • Seal jars and allow to cool before placing in refrigerator.
  • Shake the jars daily.
  • Allow the jars to “steep” in the mixture a minimum of 3 days before enjoying.
  • Shake the pickles every third day.
  • Enjoy your pickles within 2 months and store in refrigerator.

Sometimes You Just Need a Hoagie Roll Recipe

I have been baking bread for years, and the whole variability of this process is what tweaks my interest.

If you make a dough batch and split it, rise one half at room temperature it won’t taste the same as the other half that was risen in the refrigerator over night.  The longer rise will give you a more complex flavor which is great if that is what you want.

Brush the roll with egg wash and it will be shiny.  Leave it unbrushed and you get what I have here.

And if you’re making them at home and want the same results every time, you may want to just let that go to the professionals.  Part of the art of baking is the understanding that next time most likely will be different.

For example, in Philadelphia there is a company that makes The Definitive Hoagie Roll.  Amoroso’s Baking Company has made them for decades, and we all say it’s what makes the cheesesteak.  However it has a limited distribution.  And while you can get that same taste of an Authentic Philadelphia Italian Hoagie at Wawa, trust me,  it gets difficult to find those same rolls “in the wild”.

Now that I am in South Florida, I’m truly in The Wild.

I am not saying that this recipe is identical, I will say that it does have approximately the same texture and taste, but on a quick rise in the oven, the flavor is good but can be “muted”.

So if you want an Amoroso’s Roll your best bet is to go find them.

However these are a good start.    It is a really good base recipe to explore your own talents.

The next time I make this recipe, I will do a long, overnight rise in my 37F/2C refrigerator and see where I am at.  That would strengthen the flavor which is what you want in a Pizza Dough.

After all being a baker means a constant feedback and refinement of your process and your recipies.

And some people just want a commercial white bread that tastes just like it did when it came out of the white plastic bag with primary colored blobs on it in the 1950s and ever since.

Ick.

This recipe may not be a sainted clone from the old sod, but it is a damn good recipe and I will be using it for a while.   It is a Challenge.

Some notes:

This recipe as written has a vigorous rise if risen at room temperature.   It requires you to look after it, and if you blink it goes from “doubled in size” to this weird giant blob that deflates when the cookie sheet gets tapped.  After one hour rising at room temp, I watched over this batch and checked in on it every 15 minutes.  On a rainy day it took 1 hour 40 minutes to rise to what you see on the results.

This recipe was made as dough in the bread machine, through first rise.  It had a slow first rise.  Be patient, they will rise.

When making this recipe, add the oil to the bucket of the bread machine once the dough has come together to allow more gluten to form.  It improves the texture and unless you are one of the punishingly small number of people with celiac disease, it will be worth the effort.

Finally, place a metal oven safe bowl in the bottom of the oven when cooking these rolls.  It provides humidity that will make the crust a bit more soft.

If that is your thing, here’s the recipe:

Ingredients:

  • 2 tsp Yeast
  • 4 tsp sugar
  • 1 1/2 tsp salt
  • 1 1/3 cups water at 80-105F 30-40C
  • 3 cups All Purpose Flour or Bread Flour
  • 2 Tablespoons Olive Oil – to be added separately from above

Process:

  1. To your bucket of the bread machine or the mixer add Yeast, Sugar, Salt. and Water.
  2. Mix your wet ingredients and then allow it to rest until it has begun to foam, about 10-15 minutes.
  3. Add the flour to the bucket of the bread machine and start on Dough Cycle.
  4. When the dough has taken up the majority of the flour, add the two tablespoons of olive oil.
  5. Allow the dough to come together and knead.
  6. The bread machine will run through its cycle and do first rise for you.
  7. If not using a bread machine, allow your dough to double in size for first rise.
  8. Form your rolls on a lined cookie sheet.  Mine were 90 Grams each.
  9. Place the dough in a room temperature oven with the light on to rise.
  10. Check the dough every 20 minutes, however my experience is that the dough doubles in 1 hour and 40 minutes in an oven with the light on on a room temperature rise.
  11. When Ready, remove the dough from the oven, and Preheat oven to 400F.
  12. Bake Rolls for 10 minutes and check for Golden Brown color.
  13. Mine were finished in 14 minutes.

Variation:

  • Use an egg wash or olive oil wash to the outside of the rolls for a more polished appearance.
  • Dust some rolls with Sesame Seeds, Parmesan, or spices.
  • For a cold rise, the rise time will be longer when they are formed and out of the refrigerator but the taste will be more complex.  Put the dough into the refrigerator overnight, and then bring it out to shape and rise in the morning.
  • Don’t forget to watch over your bread.  Every 20 minutes of rise time or so.

Dinner Rolls, Burger Buns, Or Hot Dog Buns, This Is Your Recipe

Yes, I’m back on the whole bread baking thing.  I needed Hot Dog rolls for some Sweet Italian Sausage I had grilled the night before, so I decided to make my own.  They look a bit dark here, but they were pretty much perfect when I had them for lunch.

Relax, the recipe is a bit time consuming since you want to give this time to rise.  All the liquids together needed time to allow the yeast to activate before joining it with the flour, so you may mix them when you begin to see the bubbles.  They call this a Poolish, but you can call it whatever you wish.

The recipe below was 993 Grams, about 2 1/4 pounds.  The pictures made 11 rolls, 90g each.  Hey, I needed Hot Dog Rolls, and three round rolls per request.

Once separated, I allowed them to rise in an oven with the light on for an extra Two Hours before baking.

I made the recipe on the dough cycle in the bread machine and it turned out amazingly well.

The Process was simple:

  1. Mix Milk, Sugar, Beaten Egg, Butter, and Salt in a Microwave safe bowl.
  2. Warm the liquids until they are at the right temperature for yeast to process, 80-105F, 30-40C in the MIcrowave.
  3. Add the Yeast and stir until all of those ingredients are blended.
  4. Allow the Liquids to sit long enough for your yeast to begin to work 5-15 minutes.
  5. Add the Bread Flour to the bucket of a bread machine or your stand mixer.
  6. Add the Liquids to the Flour and mix well.
  7. Select Dough Cycle on the bread machine to get a silky smooth dough.
  8. When Dough is finished being mixed, place in bowl and allow to rise until double in size.
  9. Divide and Shape Dough into 10 parts in order to make Burger or Hot Dog Buns or smaller for dinner rolls, as needed.
  10. Place on Baking Sheet with Foil or Parchment and brush with egg wash or butter.
  11. Bake at 450F or 230C for 8 minutes and check every two minutes for golden brown.

The Ingredients are:

  • 3 3/4 Cups Bread Flour
  • 1 1/4 Cups (280mL) Milk (I actually used Powdered or Non Fat Dry)
  • 1/4 Cup (56g) White Sugar
  • 1 Beaten Egg
  • 2 Tablespoons (28g) Butter
  • 1 1/4 Teaspoons (16g) Active Dry Yeast
  • 3/4 Teaspoon (14g) Salt

Can you make Cream Biscuits from Pizza Flour?

That is a rather odd question, and probably should be unpacked.

Short answer is yes, it can be done, and yes this is how I do it!

Since I truly enjoy the Science behind Baking, I keep coming back to this recipe.  I have not “broken” this one yet!

In fact I had one of this batch of biscuits this morning and they were just as wonderful as the basic recipe is that I include in a bit.

First, for my European Readers, the recipe I am using is for a savoury bread.  A form of Shortbread that is typically served at breakfast.  One biscuit at 80 grams before baking with a small bit of sausage and egg and perhaps a little sharp cheese is a wonderful part of your breakfast.  Or just go whole hog and have the biscuit with Sausage Gravy, scrambled eggs on the side, and whatever you prefer.

Biscuits in the UK are what we call Cookies here.  I love them all.  And I can bake them all.

Second, Cream Biscuits are a frightfully simple recipe to make a “Southern Staple” of a biscuit that is as good as many more fussy recipes.  But it does require specific ingredients such as Self Rising Flour.  Even the Cream itself I have “hacked” to go 50/50 with 2% milk, and the results can be good.

  • Two cups of Self Rising Flour.
  • 1 Teaspoon of sugar.
  • 1 1/2 cups of Whipping Cream.
  1. Preheat your oven to 450F.
  2. Mix (with your hands) until the batter is even and a bit “tacky”.
  3. Cut into 80g portions or about 3 ounces or seven even pieces.
  4. Place on Parchment Paper on a cookie (baking) sheet.
  5. Bake at 450F in a preheated oven for 12 minutes and check.
  6. Done usually around 15 minutes and when the tops are tan.

Now that we got the basic recipe out of the way, what happens if you don’t have Self Rising Flour?

If all you have is Pizza Flour, or All Purpose Flour, or something unknown but “normal” you can make it work.  I buy Pizza Flour in 25 Pound bags.  About 11Kg.  They sit there in the corner of my kitchen waiting for when I make bread – and I make a lot of it!

To convert the Pizza Flour into Self Rising Flour

  • For Each Cup of Flour (8 oz or 228g).
  • Add 1 1/2 Teaspoons of Baking Powder.
  • Add 1/2 Teaspoon of Salt.

And mix them together.

Now for the recipe I made with the Pizza Flour and “Homemade” Self Rising Flour:

Ingredients

  • 2 Cups of Pizza Flour
  • 1 Tablespoon (14g) of Baking Powder
  • 1 Teaspoon (4g I think) of Salt
  • Mix the above ingredients in a bowl …. plus
  • 1 1/2 cups Whipping Cream or Heavy Cream
  • 1 Tablespoon of table sugar To Taste (I use less).

Process

  1. Preheat oven to 450F
  2. Mix with your hands until it is even.
  3. The Batter should be tacky and sticky.
  4. Divide Batter into Seven parts, or 80g per Biscuit.
  5. I typically roll the batter with my hands in to balls, flatten them into a rough disc.
  6. Place the batter pieces on Parchment Paper on a Cookie (Baking) Sheet
  7. Bake at 450F for 12 to 15 minutes or until golden brown in a Preheated Oven.

Beer Bread Recipe So Good That Even Wrong It Was Tasty

I am still trying different bread recipes here at home, well, because we’re bored here.

However, it’s getting eaten.

This is a beer bread.  Yes, I used a bottle of Corona to make it.  Not a bad beer, frankly, for an American Style Lager.  I get a case before every hurricane season, and since I drink beer slowly, I’m down to 8 bottles since December.  About one per week.

This beer bread is made with all purpose flour, instead of Self Rising flour.   I made a mistake.  I used Baking SODA instead of Baking POWDER.  Don’t make that mistake, however I ended up with a bread that was like a muffin or a cake.

That odd piece on the side?  I had that about an hour ago and am trying to stop myself from “Spoiling My Dinner”.

Since the result was interesting enough, and we all liked it, the recipe is here. Just make my mistake and you end up with a very soft bread.

If you don’t have Self Rising Flour:

  • 1 cup all purpose flour
  • 1 1/2 teaspoons Baking POWDER
  • 1/2 teaspoon salt

No, you don’t need that for this recipe here.
Oh well, it will work with PB&J or with French Toast this way.

This beer bread is a bit on the sweet side, so feel free to reduce the amount of sugar.

It also was quite buttery, and very soft.  If you tossed some fruit into this it would make some interesting Muffins.

Ingredients:

  • 3 cups All Purpose Flour SIFTED.  (It makes it lighter)
  • 1 teaspoon Salt
  • 4 Tablespoons Sugar (Yes, it can be reduced)
  • 1 Tablespoon Baking POWDER
  • 1/2 cup Butter, Melted
  • 1 12 ounce bottle of beer.

Process:

  1. Preheat the oven to 375F
  2. Grease a bread loaf pan and set aside.
  3. Sift 3 cups of flour
  4. Add salt, sugar, and baking POWDER to the flour and stir to mix
  5. Add butter to the mix and stir it in until it is roughly even
  6. Pour the bottle of beer over top of the ingredents and mix until you have a batter
  7. The batter will be rather wet.
  8. Pour the batter into the greased bread loaf pan.
  9. Bake at 375 for 45 minutes and check the loaf for doneness.
  10. I went 50 minutes to get a soft and brown loaf

Instant Pot Refried Beans Are Pretty Darn Good

A recipe so good and so easy that I am writing it before I forget what I did.

The resulting recipe using Olive Oil is Vegan, but don’t let that scare you, I served mine with some grated cheese on top in the Mexican Style.  It’s a mild dish, and I am estimating that it’s about 150 calories per serving cooked with Olive Oil, More if the spices and onion are cooked with animal fats which is more traditional.

Personally I recommend making this recipe with double the spices and onions.  I found it as written bland and not authentic.  Doubling it was much closer to what I expected from my favorite Mexican Restaurant.

Finally, I used a potato masher to get the texture right but these beans were creamy like a good yogurt when I was through.

Soaking them in Baking Soda really is necessary, if not required!   It also drastically reduces the gas you get when you soak them in Baking Soda. 

So here’s what to do with all those beans you impulse bought to help you through any emergencies!

Ingredient list:

  • Dry Pinto Beans – 8 oz/1/2 pound/225 grams
  • Water – 3 cups for soaking plus about 3 cups for the Instant pot.
  • Baking Soda – 1/2 teaspoon once for the soak, once for the Instant pot.  It makes your beans extra silky soft.
  • Oil or Fat for cooking – Bacon Grease, Lard,  or other rendered fats are traditional.  I used a deeply green Olive Oil because I just didn’t want that many calories added back to a light side dish.
  • Onion – 1/4 to 1/2 Minced Fine
  • Garlic – 1-2 cloves Minced Fine
  • Cumin – 1/2 teaspoon
  • Oregano – 1 Sprig or 1 teaspoon dry.

First, soak your beans: Yes, the night before.  Do it, you will be thankful.  This will give you creamy beans that will seem to melt as you prepare them.

  • For 8 ounces/ 1 cup dry/ 225g of pinto beans, add them to a large bowl with 3 cups of water.
  • Add 1/2 teaspoon of Baking Soda and swirl the water around.
  • Cover the bowl and ignore overnight.
  • I waited 12 hours.

Second – Cook your beans in the instant pot:

  • Drain the beans – you will notice that the water is brown and somewhat syrupy.
  • Rinse the beans thoroughly.  I gave mine three passes through the water until clear.
  • Drain the beans again.
  • Add beans to the Instant pot.
  • Add enough water to cover the beans plus at least a thumbnail extra over top.
  • Close and seal the Instant Pot.
  • Cook on the Beans Button or 25 minutes plus Natural Release.

Third – Prepare your spice mixture:

  • 1/4 onion diced quite small.
  • 1-2 cloves of garlic to taste.
  • 1/2 teaspoon dry Oregano or 1 sprig fresh.
  • 1 Bay Leaf.
  • 1/4 teaspoon Cumin.
  • Salt to taste.

Fourth – After Natural Release, Cook your Spice Mix

  • Drain the Instant Pot of the water.
  • Remove the Beans and set them aside.
  • Add your oil or fat to the bottom of the Instant Pot.
  • Turn the Instant Pot to Saute and allow it to warm the oil to cooking temp (shimmering).
  • Add the Spice Mixture and Onions to the pot.
  • Cook the Onions well until they become clear to translucent.

Finally add the beans to the instant pot and stir.  At this point the beans will be very tender.  I did not need a mixer to get the proper silky texture to my Refried Beans.  Authentic Refried Beans do tend to have some unbroken beans in the mix.  If you are unsatisfied with the smoothness, blast it with a stick blender or potato masher until you are.

Made with Olive Oil, this should be well under 200 calories per serving for a quarter of the batch with a healthy portion of cheese on top.  Your Mileage May Vary!

Cinnamon Brown Sugar Tortilla Recipe

Actually, I hesitate to call this a recipe.

It’s so simple.

On the other hand since my metabolism is through the roof with all the cardio I do, I sometimes need a snack NOW! at odd hours and this is perfect for that.

As prepared, this is only 95 calories.  Your counts can vary depending on the size of things but here we go!

And it’s so easy it’s one of those kid friendly things you can do.

Ingredients:

  • 1 Six Inch Flour Tortilla
  • 1 Teaspoon Brown Sugar
  • A Dusting of Ground Cinnamon to taste

Preparation:

  • Take a six inch flour tortilla out of the package and place it on the rack of the toaster oven.
  • Dust the tortilla liberally with Ground Cinnamon to taste.
  • Pour the Brown Sugar on top of the Ground Cinnamon and mix it evenly.  I use my finger (don’t tell!).
  • Slide the rack back into the toaster oven and toast until tan and crispy.
  • When done, allow to cool and slice into pieces as needed.

Yep!  That’s it.  Like I said, I hesitate to call this a recipe.  More of a snack, and something after a workout to boost my blood sugar back to normal so I don’t fall asleep in the chair.

Enjoy!

Lime Honey Frozen Yogurt Recipe

Ok, this is easy.

The Recipe comes from “playing around” with food in the kitchen.  No “cooking” so it’s safe for all ages, even you non cookers.

The recipe would work better in an ice cream freezer but I literally just tossed the mixed yogurt in the freezer.  It was a bit “Crunchy” but it tasted awesome.

I guess it would be fine not frozen too, maybe I’ll try it that way.

At about 220 calories for 9 ounces, it’s a saving over the usual 400-800 calories for a regular ice cream of the same size.

Ingredients:

Process:

Add all ingredients to a container and mix until smooth.

  • Freeze until solid, about 3 hours.
  • Hint: If you mix it while it is freezing it will be smoother and less ice will form
  • Chip away and enjoy.

The Rose’s Sweetened Lime Juice is common in drinks and bars.  I know I got it at one point for some drink recipe but it was lingering in the fridge.  It’s basically simple syrup flavored with lime concentrate.

If Lime is not your favorite, Lemon Curd (recipe) would work as well as other favorite flavors.

This reminds me … I need to make more Lemon Curd since I have Grapefruit for that task!

Cream Biscuits Recipe or How It Took Me Three Weeks To Make A 10 Minute Recipe

The recipe is straightforward.

2 Cups Self Rising Flour

1 1/2 Cups Heavy Cream or Whipping Cream
1 Tablespoon Sugar.

To large mixing bowl
Add 2 Cups Self Rising Flour.
Sprinkle 1 Tablespoon sugar on top and stir a little bit.
Pour 1 1/2 cups of Heavy Cream on top.
Stir until it begins to form a dough.
Continue to mix with your bare hands until it forms a “Play Doh” consistency.

The dough will go through phases where it is:

  • “mealy”
  • dry and lumpy
  • dry on the outside but one ball
  • slightly tacky and moist on the outside – STOP HERE!

Roll the dough out to 1/2 inch thickness, about the thickness of your thumb, palm down.

Use a 3 inch (about 8CM) drinking glass to cut into circles.

Cook the biscuits on a foil lined cookie sheet at 500F until tops are brown – about 10 minutes

Make sure that the biscuits are cooked fully, give them the time they need in the oven.

 

So my own long winded story.

I was out skating, because that is what I do.  Some of my best ideas come when my heart rate is ticking along at 173 BPM, I’m sweating like I just walked through a car wash, and I’m on eight or ten wheels.

I was thinking about getting home and having something “special” and Biscuits and Gravy came to mind.

Biscuits are one of those things that every “Good Southern Lady” has been taught how to make, and if they are successful, they do it this way because “That’s How Momma Taught Me!”

Usually it takes “cutting in ice cold butter” in pea sized chunks so that the steam from the butter will help to give it height.

I’m neither Southern, nor a Woman – not that there is anything with that, nor not that there is anything wrong with not being that.

I also tend to look for shortcuts in the kitchen.

That Southern Recipe is kind of fussy and really does take practice.

The recipe up top there?  It’s easy.  You just have to be patient in the oven.

That night when we went shopping I remembered I wanted the heavy cream to make these biscuits.

Since I was going to be left alone for a couple weeks, I also had to get some ground beef for Rack, my McNab SuperDog (TM).  I ended up getting 30 pounds of ground beef which basically ate my freezer’s extra space.

I never bake just one of something, and the biscuits would serve me a week of breakfasts.  But with Mr Dog’s food ingredients squatting on the prime real estate in my freezer, I had to wait until the freezer drained of “extra” food.

So I watched.  Every time I opened that freezer and took something out, I did a little mental Happy Dance to think I was getting closer to being able to have those biscuits.

In later shopping trips, I did manage to over fill the house, and get some jarred gravy.  If you are reading this from outside of the US, this is not brown gravy – it’s something called Red Eye Gravy, which is a white Bechamel Sauce cooked with Sausage Chunks and some black pepper to make it all savory.

This stuff is not light, it’s not healthy, and it may not be something for every day, but some people do it daily, and I have seen pictures of an English Breakfast and was amazed at just how much food was on that plate!

Having been on a training diet since 1979, nobody who regularly eats an English Breakfast (Or Irish, Or Canadian, or …) has any room to point fingers.

Once the freezer had finally been “eaten down” to creating the space for seven biscuits to go back in there, I decided it was time.

This Morning.

I made the recipe, and had the results in that picture.

I am impatient when it comes to Biscuits.  I tend to pull them too early, and this was no different.  I did not allow them to cook the full 10 minutes, and they were raw inside.

Back in the oven you go, I ended up giving them three more minutes at 500F to get them almost perfect.

Served in a bowl with 1/4 cup of steaming hot Red Eye Sausage Gravy on top, I was in heaven.

3 weeks to get them, they had better be good!

Hotteoks Or Korean Donuts in the Park for After An Inline Skate Workout

Yeah.  I’m an Outlier.

One of those people who enjoys something you personally don’t or something you don’t expect that person should.

You know, the one person who listens to Classic Obscure Disco but not Bee Gees or Donna Summer in 2019.

Who is inline skating and regularly has workouts that burn a measured 1600 calories.

I’m the guy who prefers food from other cultures as well.

Heck, I’m driving a 16 year old Manual Transmission Jeep Wrangler because I LIKE it!

I could go on but I wear that Outlier tag with pride.

The thing is that I went out skating and found that while I was burning all those calories, I needed something to bring my blood sugar back to normal quickly.

So I made Korean Donuts again.  Hotteoks.  Again.

I think it is safe to say that I was probably the only person in my city plus some of the surrounding cities who makes these things.

I had “extra dough” when I was making Pizza for Memorial Day, so I thought this would be a perfect time to tame the Post Workout Blood Sugar Crash.  After all, food left in the car has to be temperature stable, won’t spoil, won’t spill, and so forth.

“Energy Bars” would work but they’re usually chock full of weird preservatives to make them “Shelf Stable”.

Hotteoks could sit on my Jeep’s passenger seat inside a plastic bag with my Skates and Pads while I go to my workout, and wait for when I need them there or inside my pack.

If you reduce it to the absolute minimum it’s a Cinnamon and Brown Sugar filling inside of a dough ball that is pressed into an oiled skillet until it is cooked, then flipped.  Two ingredients.

Sure, the dough has to be a good one.  Like almost everything here, I use my sister’s Pizza Dough recipe that is linked here.   I made that recipe on the dough cycle of my bread maker with 10 ounces of water.

The filling was a “common” teaspoon of packed Brown Sugar plus 1/2 measured Cinnamon. Cinnamon Sugar is traditional but you can use Jelly or Custard if you wish.

Consider it a way to make a Hot Pocket and stuff it with Pizza Fillings or your favorite Sandwich Fillings.   PB&J anyone?

I’m getting ahead of myself here.

Process:

  1. Line a cookie sheet with aluminum foil.
  2. Oil the cookie sheet so that the dough balls will not stick.
  3. Prepare your Pizza Dough.  Pat’s Pizza Dough works well in a Bread Machine.
  4. Divide the Pizza Dough into eight pieces.  This was 90 grams or about 3 ounces measured.
  5. Roll each piece of dough into a ball, then flatten to a palm sized disc.
  6. Spoon into the center of each dough disc One Teaspoon of Brown Sugar.
  7. Spoon on top of the Brown Sugar 1/2 Teaspoon of Cinnamon.
  8. Turn the Hotteok into a dumpling by pinching the sides closed and rotating.
  9. Set the Hotteok onto the oiled cookie sheet with the pinched side down.
  10. Oil a skillet generously and heat to Medium.
  11. Put the Hotteok down onto the oil and press down with an oiled spatula allowing it to spread out.
  12. Cook the Hotteok until it is golden brown, then flip and repeat until both sides are done.
  13. Re-oil the spatula and skillet as needed and repeat for the rest of the Hotteoks.

Enjoy while warm or reheat in the microwave!

Oh and have a good workout, meet me on the trails and I’ll tell you the story of when …