Blaukraut (German Red Cabbage)

Remember my last post? The one with the Semmelknödel, where I told you I wasn't an expert in cooking dumplings? Well, I am definitely an expert in cooking Blaukraut (not that I'm gloating here). Blaukraut literally translates into "blue cabbage" and the name is mainly used in southern Germany. Most areas in Germany though either call this Rotkraut or Rotkohl which means "red cabbage". I've been cooking Blaukraut for probably 20 years and by now I don't even need a recipe anymore. I usually don't measure my ingredients and know exactly just what and how much to add to achieve a consistent tasting cabbage each and every time. However, just for you, my wonderful blog readers, I had my kitchen helper (my daughter) write down everything I did as I went along.

Most Americans are familiar with Sauerkraut and while we Germans do tend to eat that a lot (and no, we don't wear "Lederhosen" all day long), Blaukraut is cooked just as often and is another treasured German recipe that most families cook quite frequently. Blaukraut is so versatile and can be served alongside many dishes like German dumplings, Spaetzle, or mashed potatoes. In restaurants it is a given that it is served with Sauerbraten, venison, boar and goose. I've always loved Blaukraut and we had it a lot growing up since red cabbage was bountiful every year from my parent's and grandparent's vegetable gardens. Cabbage tends to be ready for harvest in the fall and we mostly ate this throughout the colder months. My mom would cook several cabbage heads at a time and freeze the leftovers, which works beautifully.

Cooking Blaukraut is fairly easy as long as you consider a few simple steps. You can shred the cabbage by hand, but if your knife skills aren't that great, go ahead and use a mandolin or the shredding blade of a food processor which will always give you consistent results. I find it also very important to "layer" my cabbage while cooking it. 2-3 layers are sufficient and each layer will receive lots of love from the ingredients, which will ensure a great tasting side dish. Not many ingredients are needed, but it does call for vegetable bouillon cubes which impart great flavor. A good tasting sweet apple (like pink lady) is also important, and while I love Granny Smith for most of my baking, they are too tart for this recipe. Last, but certainly not least, a little bit of a good tasting red wine is added (do not use cooking wine!) which along with the vinegar doesn't add flavor, but also helps preserve the beautiful color of the cabbage.

This time around I served the Blaukraut with my German Sauerbraten and Semmelknödel, but it is a wonderful side dish that is tasty alongside all kinds of meals and goes extremely well with a beef pot roast. My family (including the kids) love this recipe and so has every guest that has ever had it served in our house. I know, strong statement, but it is just that good!

Blaukraut (German Red Cabbage)

(Print this recipe)

Ingredients:

1 medium head red cabbage, shredded

1 tablespoon olive oil

1/3 cup red wine

1/2 medium onion, finely chopped

1 apple, peeled, cored and finely chopped

2 vegetable bouillon cubes

4 tablespoons apple cider vinegar

1 teaspoon sugar

1 cup water

Kosher Salt and Pepper

Directions:

Heat olive oil in a large pot over medium heat. Add the onions and saute until translucent. Add the 1/3 cup of red wine. Add 1/2 of the shredded cabbage, 1/2 of the apple, 1 bouillon cube, 2 tablespoons vinegar, 1/2 teaspoon of sugar, 1/2 cup of water, season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Repeat the layer adding the other half of the ingredients in the same fashion.

Give a quick stir, cover and simmer for about 20 - 30 minutes or until the cabbage is soft. At this point stir, taste for seasonings and adjust if a little more salt and pepper is needed. 

A Susi's Kochen und Backen Family Recipe

Apple Toffee French Toast Bake with Apple Syrup

 

Sometimes I happen to find recipes in the strangest places and those turn out to be the best ones. Today's recipe came in a little Magazine that Costco puts out for their members called Costco Connections. I was doing a quick thumb through before putting it in my recycling pile and that is when this recipe caught me eye. After reading through the recipe I knew I had to make this for my family. Apples, toffee and french toast? There was no way this could go wrong. Hold on, there is also cream cheese and toffee bits in the filling? And the finished bake is topped with an apple syrup? Sold, sold, sold!

This is definitely not a weekday recipe (unless you are on vacation or you like getting up really early), but more of a weekend breakfast/brunch item. The preparation is pretty much a cinch, but you do have to let the casserole soak overnight, plus count in the baking time the next morning. French bread is cut into cubes, half of the bread is layered into a greased casserole dish before topping it with a tart apple variety (I used Granny Smith) that has been chopped. Cream cheese is then mixed with brown sugar, white sugar and apple juice until creamy and smooth and then English toffee bits are stirred in. This mixture is spread over the apples and finally the other half of the bread goes on top. The whole casserole gets an egg/milk bath and is placed in the refrigerator overnight to soak and let the flavors mingle. The next morning, after letting the dish come to room temperature, it is baked until the eggs are set. Meanwhile the apple syrup is prepared. It is simply apple juice, sugar, cornstarch, cinnamon, nutmeg and lemon juice which are brought to a boil and finally butter is incorporated.

Wow, wow, wow! This is pretty much one of the best sweet french toast bakes I have ever made. It is wonderfully crunchy on top, creamy in the middle with just a hint of toffee, tart apples and a custard like consistency. Absolutely amazing! The syrup just adds another little bit of apple flavor, but this would be just as tasty with maple syrup. With Thanksgiving and Christmas approaching, many of us will be hosting guests and this French Toast would be wonderful for anyone to wake up to. If you like apples and enjoy breakfasts on the sweeter side, this is one recipe I'm urging you to make this season. I don't think you will regret it!

Apple Toffee French Toast Bake with Apple Syrup

(adapted from "Costco Connections")

(Printable Recipe)

Ingredients:

For the French Toast:

8 cups French bread, cut into 1-inch cubes

3 tart apples, peeled and chopped (I used Granny Smith)

8 ounces cream cheese, softened

3/4 cup brown sugar

1/4 cup sugar

1/4 cup apple juice

2 teaspoons vanilla extract, divided

1/2 cup English toffee bits

6 eggs

1 cup milk

For the Apple Syrup:

1 cup sugar

1 1/2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups apple juice

2 tablespoons lemon juice

5 tablespoons butter

Preparation:

For the French Toast: Place half of the bread cubes in a greased 9 x 13-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.

In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Pre-heat your oven to 350 degrees F. Bake, uncovered, for 40 to 45 minutes or until a knife inserted in the center comes out clean.

While the French toast is baking, prepare the syrup.

For the Apple Syrup: In a medium-size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly. Boil for 1 minutes, then stir in butter. Serve over warm Apple Toffee French Toast Bake.

Adapted from: Costco Connections

Oma Ingrid's German Apple Cake

With Halloween behind us, the next holiday, Thanksgiving, is already looming over our heads again. This is another holiday I did not grow up with, but have come to love as well. Seriously, what's not to like about a holiday that is pretty much centered around good food, family and friends? There are so many delicious eats that are hard to resist. From the wonderful cooked turkey, to great sides and last but certainly not least, amazing seasonal pies and cakes.

I usually make a few very traditional dishes for our feast, but my German touches are never far. Our Thanksgiving dessert table also holds an assortment of "American" pies and at least a German cake or two. Today's featured apple cake is one that my mom (Oma Ingrid to my kids) has been baking for as long as I can remember and was also one of the first cakes I baked for my husband. Apple desserts are some of my favorites and this one is irresistible by having a fantastic nut topping. Served with some whipped cream it is a true family favorite.

The cake has three components. A crust, reminiscent of ones that are used in sweet tarts. A grated apple filling that really let's the apples shine without overpowering them with spices, and a nut crust made from butter, sugar, finely ground nuts and heavy cream. The crust is made quickly with the use of a food processor, but can also be made in a stand mixer. After pressing the crust into a greased springform pan it is set into the refrigerator while the apple filling and topping are prepared. Use your favorite apples in this, Cameo, Gala, or Honey-crisp are great choices that lend the perfect balance of sweet and tart, without getting too mushy after baking. The apples are grated before mixing them with a bit of lemon juice, sugar and flour, then placed inside the crust. Finely ground almonds or hazelnuts (my favorite) are mixed together with melted butter, sugar and heavy cream and then spread over the apple filling making sure to cover the entire cake before baking.

The cake takes a little bit time to put together, but is well worth the effort. It might not be the prettiest or most colorful cake you've ever seen, but let me tell you it makes up for it in flavor and has a wonderful rustic charm that fits so well into the season. This is a cake that is requested over and over in our home and is never missing on our Thanksgiving table. I do hope if you give this recipe a try, you'll enjoy adding some German touches to your table as well!

Oma Ingrid's German Apple Cake

(Print this Recipe)

Ingredients:

For the crust:

250 grams all-purpose flour

1 teaspoon baking powder

100 grams sugar

125 grams unsalted butter, at room temperature

1 large egg

For the apple filling:

6 medium apples

1 tablespoon all-purpose flour

2 tablespoons sugar

2 teaspoons lemon juice

For the nut topping:

125 grams finely ground hazelnuts or almonds

75 grams melted butter

100 grams sugar

3-4 tablespoons heavy cream

Directions:

Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

For the crust: Add flour, baking powder and sugar into the bowl of a food processor. Pulse to combine. Add the butter and pulse again until mixture resembles coarse oatmeal. Add the egg and once again pulse until the dough comes together. Turn out onto a floured surface and quickly knead until dough comes together. Press dough into the bottom and up the sides of the prepped springform pan. Set pan in the refrigerator while you prepare the filling and topping.

For the filling: Peel, core and grate apples. Add them to a large bowl and toss with flour, sugar and lemon juice. Set aside while you prepare the nut topping.

For the topping: In a medium bowl combine the ground nuts, melted butter, sugar and heavy cream. Stir to combine until the mixture is like a paste.

Putting it all together: Remove springform pan with crust from the fridge. Pour apple mixture into the formed crust and spread evenly. Spread nut topping over top of the apples, making sure to cover apples completely. Bake in preheated oven for about 50 - 55 minutes. Check after 45 minutes and if the topping and crust get to dark, cover with a piece of aluminum to prevent over browning.

Remove cake from oven and cool for about 20 minutes before removing sides of the pan (make sure to run a sharp knife around the edges before attempting). Let cool completely before serving.

Adapted from: My mom

Roasted Butternut Squash Soup

I've always been a soup kind of girl. Even growing up, me and my middle sister would fight over leftover soup. My little sister on the other hand despised them and when I mentioned soup while she was visiting she curled up her nose which told me she still didn't care for them. Needless to say, we did not have soup or stew while she was visiting. My immediate family though loves a good bowl just as much as I do, and we make a dinner quite often out of it. With a salad or a sandwich on the side, soup can be a quick and quite satisfying meal.

I've tried to make various squash soups in the past, but only to lukewarm reviews from the family, so when I came across the recipe for this roasted butternut squash soup on Tasty Kitchen I wasn't sure how well it would be received. I guess I worried for nothing. This soup turned out wonderful and I only made a few small changes to accommodate our families taste. The soup starts by peeling and dicing a butternut squash and roasting it in the oven along with a celery, carrot, onions and garlic. After about 20 minutes, a couple of peeled and cut up apples are added to the mix and the roasting continues for another 15 minutes or until the vegetables are soft.

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The finished roasted vegetables are added to a food processor and are mixed with a couple of cups of chicken or vegetable broth until smooth or the desired consistency is reached. Add honey, sage, salt and pepper and pulse until combined. Meanwhile, bacon gets cooked in a Dutch oven until crisp. The bacon is removed from the pan and drained on a paper towel. All but 2 tablespoons of the bacon grease are drained from the pot and finally the blended vegetable puree is added to the Dutch oven with two more cups of broth. At this point, add more broth until the soup reaches the desired thickness (adding more broth for a thinner soup, or less if you like it on the thicker side). Simmer the dish for another 5 minutes making sure to taste one more time for salt and pepper.

I served this soup drizzled with sour cream and sprinkled with the reserved bacon and pepitas (roasted pumpkin seeds). Trader Joe's sells a good sized bag of pepitas for a decent price, or you can just make your own. A great fall flavored soup that was incredibly rich and tasty. My husband, kids and I loved this recipe, and I know I will be making this soup several more times this season. The soup made the perfect accompaniment to toasted cheese sandwiches, and the leftovers were just as tasty the next day! This recipe would also be a lovely addition for a soup course on Thanksgiving, so be sure to give this one a try!

Roasted Butternut Squash Soup
(adapted from Tasty Kitchen)
(Printable Recipe)

Ingredients:

2 1/2 pound Butternut squash, halved and seeded, cut into large cubes
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
2 medium onions, cut into eights
3 cloves garlic
1 1/2 tablespoons olive oil
Salt and Pepper
2 whole medium apples, peeled, cored and cut into eights
4-6 cups vegetable or chicken broth, divided
2 teaspoons honey
1 teaspoon dried sage
6 slices bacon, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Sour Cream (optional garnish)
Pepitas (optional garnish)

Preparation:

Preheat oven to 425 degrees F.

Peel and cut squash into large cubes. Place cubes into a large roasting pan. Add carrot pieces, celery, onion, and garlic. Drizzle with olive oil and add a good pinch of salt. Toss to coat and roast for 20 minutes in the oven. Add the apple pieces to the roasting pan and stir to combine. Return to the oven and roast for an additional 15 minutes or until vegetables are soft.

Add vegetable mixture to a food processor and blend with 2 cups of broth until desired consistency is reached. Add honey, sage, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pulse to combine. Set aside.

Cook diced bacon in a Dutch oven or heavy saucepan over medium-high heat until crisp. Transfer cooked bacon to a paper towel lined plate. Remove all but 2 tablespoons of bacon fat from the Dutch oven. Add the vegetable puree and two cups of broth (at this point you can add up to two more cups of broth depending on the consistency you are looking for). Taste for salt and pepper and let the soup simmer for 5 minutes.

Serve sprinkled with crisp cooked bacon, sour cream and pepitas.

Double Apple Bundt Cake

 
I love Fall. It is most certainly my favorite season. I've always loved everything associated with autumn and this hasn't changed over the years. The smells of cinnamon, and other spices, lighting candles, being able to wear jeans and boots, all those things are special to me. I had to give up a few things that I always enjoyed during this time of year by living in Arizona, like the changing of the leaves or dark, rainy days, but even here fall has it's benefits and there is certainly something to be said about sitting around a fire pit on cooler (like 70 degrees F) evenings and finally being able to enjoy the outdoors without melting.

One of the things I think of immediately when it comes to fall are apple desserts. I love, any and everything apple and always look forward to being able to come up with new recipes and ideas to incorporate them. Since apples harmonize so incredibly well with all of my favorite spices, you will be seeing quite a few apple recipes over the next few weeks. One of the challenges I face when it comes to apple desserts is that my two older ones don't care for the texture of traditional apple pie. With this in mind, I tend to look for recipes that incorporate the apples in a way so that my kids don't complain. 

Dorie Greenspan once again to the rescue. This recipe caught me eye right away because it was a pretty economic cake that only required what I already had in my fridge and pantry. The cake gets double the apple flavor by incorporating not only grated apples, but also apple butter into the batter. Warm spices like cinnamon, nutmeg and ginger only enhance the cake without being overpowering. I left most of the cake as written but made a few tiny adjustments by dusting my Bundt cake pan with sugar instead of flour, soaking my raisins for about 30 minutes in a couple tablespoons of brandy before adding them to the batter, and last but not least, adding a couple of shakes of cinnamon to my glaze.

This cake ended up being the epitome of fall and everyone in the family loved it, even my "cooked apple challenged" kids. Most of all, I was impressed by my "I hate raisins" teenager who exclaimed that by soaking the raisins prior to baking they weren't half bad and she wasn't forced to pick them out of the cake before eating. Now that is what I call success! One small change that I would add the next time (and there will be a next time) is to reduce the sugar by about one third. I thought the cake almost bordered on being too sweet, but that's certainly nothing that can't be fixed. Great cake that will certainly make any cup of tea or coffee just a little bit better during autumn!

Double Apple Bundt Cake
(adapted from Dorie Greenspan)
(Printable Recipe)

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store-bought apple butter, spiced or plain (I used spiced)
2 medium apples, peeled, cored and grated (I used Granny Smith Apples)
1 cup pecans or walnuts, chopped (I used pecans)
1/2 cup plump, moist raisins (dark or golden), soaked in 2 tablespoons brandy for 30 min.

For the icing:
1/2 cup confectioners' sugar
1 - 2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon

Preparation:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10-inch (12 cup) Bundt pan. Dust the interior of the pan with sugar, then tap out the excess. Set aside.

Whisk together the flour; baking powder, baking soda, spices and salt.

Working with a stand mixer; preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter  don't' worry if it curdles the batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and brandy soaked raisins. Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.

Bake for 50 to 55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors. Ice the cake just before serving.

To make the optional icing: Put the confectioners' sugar in a small bowl and stir in a squirt or two of orange juice. Keep adding the juice a little at a time until you have an icing that falls easily from the tip of a spoon. Stir in the ground cinnamon. Drizzle the icing over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes. Let the cake stand until the icing dries, a matter of minutes, before serving.

Apple Pie Bars

I don't know about you, but I crave comfort food when I'm sick, and I've been sick with a bad case of a cold since the weekend. Nothing is appealing to me food wise and I'm lucky to have an amazing husband who has jumped in and prepared most meals for the family. My taste buds aren't functioning and my hunger is pretty much non-existent, but it was Labor Day weekend and with all the kids at home for three days, I knew I had to come up with something that resembled some kind of dessert.

I looked in my fridge for inspiration since a trip to the store was out of the question and found apples. Not enough apples to make a quint-essential all American apple pie, but enough to make this recipe for Apple Pie Bars. I found the recipe in another Cuisine at Home magazine and it sold me right away for its ease of preparation. The crust does double duty as the streusel topping and makes assembling the dish a snap. The recipe calls for Granny Smith apples which are usually my go-to apple for baking anyway. They hold their shape nicely without getting mushy and make for a not too sweet dessert.

Flour, brown sugar, and cinnamon are whisked together in a bowl. Some of that mixture is removed and reserved for the streusel topping. After that, you cut cold butter into the mix before pressing it into a springform pan and baking it for about 15 minutes. Apples are peeled and diced, and then mixed with sugar, heavy cream, cinnamon, vanilla, and a bit of flour. The apple mix is immediately spread onto the hot crust before being topped with the reserved streusel mix that had melted butter added to it. The bars are then baked for another 30 - 40 minutes or until golden brown. 

These bars were a huge hit in our home especially when served with a dollop of whipped cream and vanilla ice cream. I will have to take my families word on how good they were since I couldn't taste much, but considering how fast they disappeared I would say they were delicious.  This recipe is a great alternative if you don't want to go through the hassle of making a pie, and it fits the approaching fall season perfectly!

Apple Pie Bars
(adapted from Cuisine at Home)
(Printable Recipe)

Ingredients:

2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
3 tablespoons milk
3 tablespoons unsalted butter, melted
3 1/2 cups Granny Smith apples, peeled, cored, diced
1/3 cup sugar
1/4 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

Preparation:

Preheat oven to 350 degrees F. Coat a 10 inch springform pan with removable bottom with nonstick spray.

Combine 2 cups flour, brown sugar, cinnamon, and slat for the base and streusel mixtures in a bowl. Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel later.

Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers. Mix until clumps form.

Pat the mixture evenly into the prepared pan, using a measuring cup to "tamp" down the dough. Bake for 15-20 minutes, or until set and gold at the edges.

Stir melted butter into the reserved streusel mixture until sandy; set aside.

Toss all ingredients for the filling (apples, sugar, heavy cream, flour, vanilla, cinnamon and salt) together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.

Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, 30-40 minutes. Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges. Store bars at room temperature or chill.

Morning Glory Muffins

With school almost out for the summer and plenty of end of school year testing going on for all three of my children it is more important than ever to me that they leave the house having had a healthy breakfast that will have them all functioning well.

I've had this recipe for Morning Glory Muffins in my to-do list file for quite a while, and thought this was the perfect opportunity to go ahead and make them. They are bursting with good for you ingredients and are a great "on the go" breakfast.

The batter comes together very quickly, no mixer required. All you need is a couple of bowls, a wooden spoon and a whisk. While they are great right out of the oven they actually taste even better after sitting over night at room temperature. These muffins are low in calories (about 200 per muffin), low in fat (about 5 g), have a good amount of fiber (about 2.5 g) and are high in Vitamin A because of the carrots.* They are a wonderful start to the day.

My kids loved these and I felt good, knowing I sent them on their way with such a healthy breakfast in their tummy. Give them a try, they keep for a couple days well covered on the counter, or freeze them and take them out as needed.

*All nutritional information is only approximately.

Morning Glory Muffins

~makes 18 muffins~

(Print this Recipe)

Ingredients:

1 large egg

2 egg whites

1/2 cup unsweetened apple sauce

1/4 cup canola oil

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/4 cups white sugar

1 tablespoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups carrots, shredded or grated

2 medium apples, shredded or grated

1 cup raisins

1/4 cup chopped walnuts

3 tablespoons wheat germ

1 tablespoon brown sugar

Directions:

Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

In a medium bowl, whisk together eggs, egg whites, apple sauce, oil, and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apples, and raisins. Stir in apple sauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

In  a small bowl, combine walnuts, wheat germ, and brown sugar; sprinkle over the muffin tops.

Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Adapted from: All Recipes