Bake at home cinnamon buns

How to defrost: Remove vac seal package, cover loosely with a tea towel and allow the tray to defrost overnight on the counter. The buns should be fully defrosted and proofed to be about double the original size (because room temperature can vary from home to home and season to season, you may have to proof in the oven prior to baking if they didn’t double in size on the counter).

How to proof: Turn your oven on to the lowest temperature it will go, usually 200 degrees. Once it reaches 110 degrees, turn the oven off. Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit, and that's okay (you're aiming for 75 to 85 degrees).

How to bake: Pre-heat oven to 350F. Place tray in the middle of the oven directly on the rack. Bake for 20-25 minutes or until golden brown (you may want to turn in the oven part way through to ensure even baking). Spread on cream cheese icing when warm, serve and enjoy!

Preheat oven to 350F.

Bake from frozen, covered for 45 minutes, then remove the cover and bake for an additional 15 minutes.

Best served with ice cream or whipped cream:)

Croissant bread pudding

Tourtière

BAKING INSTRUCTIONS (FROM FROZEN):

Preheat oven to 350.
Cover pie with tin foil.
Place tourtière on middle rack of the oven (no baking sheet needed, place pie tin directly on the rack)
Bake for approximately 2-2.5 hours (until warm when tested in the center)
Remove tinfoil, brush the top with a beaten egg.
Increase temperature of oven to 400, and continue to bake until golden brown (approx 15-20 min).
Carefully remove from the oven and run a butter knife around the rim the pie tin. Slice, serve & enjoy the holidays!

Chicken pot pies

Crust and filling are already cooked, so you’re just looking to heat through. Bake from frozen, but pull it out for about an hour before baking. Egg wash the top and sides of the pies. Load the pie into a 425F oven, bake for 15 minutes to set the crust. Loosely cover the entire pie with foil, lower the temperature to 350F and bake for 40 minutes, rotate, then 20 minutes until golden brown

Soups

No need to add anything (like milk or water), just heat in a sauce pan over medium heat until hot and tasty. For french onion, heat soup over medium heat until hot. Place in oven safe bowls, and top with toasted sourdough bread and grated cheese. Broil on high until cheese is melted and bubbly.

Bread Bowl Dip

Remove dip from plastic container and empty into bread bowl. Rewrap in tin foil and bake at 350F for 30 minutes until dip is hot. Toast bread crumbs lightly for 10 minutes, serve and ENJOY!

Cookies

Preheat oven to 350. Allow cookies to warm to room temperature (keep frozen until ready to bake). Space evenly apart on a baking sheet lined with parchment paper. Press down to flatten slightly. Bake for approximately 10 minutes. NOTE: You can roll the ginger cookies in sugar for extra deliciousness.

SOURDOUGH

Loaf

This puppy is a wee bit complicated, and requires its own dedicated page for instructions. Visit https://www.dinechartier.com/chartier-events/sharing-mother-a-beginners-guide-to-sourdough for the full run down!

SOURDOUGH FLATBREAD/PIZZA DOUGH

The dough comes in 300g balls, which is perfect for a 12-14” pizza (depending on how thick or thin you like your crust.

Instructions:

Take your dough out of the fridge and allow to come to room temperature (this will make it easier to stretch and work with)
Lightly flour your work surface to prevent sticking
Preheat oven (and pizza stone, if you have it) to 425F
Open up the dough onto lightly floured work surface and use your hands to gently pull and flatten out the dough until you reach your desired thickness. You can also pick up one edge of the dough and let the weight and gravity do some of the stretch the work, ensuring that you switch edges before thinning out too much (holes=bad).
Place crust on pre-heated pizza stone OR a lightly oiled pan.
For traditional Italian thin crust pizza, add your desired toppings and go to step 7. For a thick crust pizza (you may want two balls of dough instead of just one), lightly dust the top with flour and gently cover the dough round with a clean kitchen towel. Let rest for 15 mins in a warm spot, then add toppings.
Bake for approximately 10-12 minutes at 425ºF, or for longer if you like it crispy. For the thicker pizza, bake for 20 minutes or to desired crispiness (keep a close watch, as oven temps vary and there’s nothing worse than burnt ‘za!)
Cut, serve and ENJOY!