Category: Baking

Rick's Rub Tuscan Cheesy Pull Apart Bread

4/6/2021

This is the ultimate family appetizer or game-day fave! Garlic, cheese, and Rick's Rub Tuscan baked in a fresh artisan sourdough loaf...no one can resist this cheesy pull apart bread!

INGREDIENTS:
1 fresh artisan sourdough loaf, or your favourite fresh, crusty bread
1 tbsp Rick's Rub Tuscan seasoning
4-6 tbsp butter, melted
2 tsp minced garlic
1 1/2 cups shredded mozzarella cheese

METHOD:

Preheat oven to 375F
Carefully cut the bread by creating horizontal cuts (without cutting all the way through the bread), the doing the same cuts vertically, creating a checkerboard pattern.
Place the bread on a foil lined baking sheet.
In a microwave safe dish, place the Rick's Rub Tuscan seasoning, butter, and garlic and microwave until the butter is melted. Stir to combine.
Brush or spoon the butter mixture into the crevices of the bread. Try to get the mixture in all the crevices for maximum flavour!
Gently stuff the shredded mozzarella into the crevices of the bread.
Wrap the bread in foil.
Bake the bread for 10 mins then uncover and bake for an additional 10 mins or until cheese is bubbly.
Remove bread from oven and allow to cool slightly before digging in! Pull those cheesy bread pieces out of the loaf for a delicious bite!

Serves 4-8

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Scrumptious Sugar Cookie Cut Outs

10/25/2017

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Spice up your next batch of sugar cookies with Rick's Rub Original and Rick's Rub Heat!

INGREDIENTS:
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract or vanilla paste
1 egg
3 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 1/4 tsp Rick's Rub Original seasoning
3/4 tsp Rick's Rub Heat seasoning

METHOD:

Preheat oven to 350F
Cream together butter and sugar with a mixer until smooth
Beat in the vanilla and egg
In a separate bowl, combine the flour, salt, baking powder, Rick's Rub Original and Rick's Rub Heat seasonings
Add the dry ingredients to the wet ingredients slowly and continue mixing until the dough is combined and crumbly
Knead the dough by hand until the dough comes together. Wet hands so the dough doesn't stick to your fingers. Separate dough into 2 or 3 balls to make it easier to work with. Cover the remaining dough with plastic wrap so that it doesn't get dry while you are rolling. Don't chill the dough.
Place the dough on a lightly floured surface and roll out until approximately 1/4" thick
Using your favourite cookie cutters, cut your desired shapes and use a thin metal spatula to transfer shapes to your parchment lined cookie sheets
Bake at 350F for 8 to 10 mins

Makes 30 to 40 cookies

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MOROCCAN SHORTBREAD COOKIES

12/30/2015

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Try this delicious twist on your favourite shortbread cookies!

INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all-purpose flour
2 tsp Rick's Rub Moroccan seasoning

METHOD:

Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
Mix in flour until combined
Divide dough in half and shape into discs. Wrap each disc in plastic wrap and chill in the refrigerator until firm but not hard, about 45 mins
Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
Bake in 300F oven until pale golden, about 20 mins
Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely

Serve with hot chocolate
Makes 36 cookies

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PUMPKIN PIE WITH RICK'S RUB ASIAN

11/27/2015

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Chef Rick

Try this delicious twist on traditional pumpkin pie for the holidays!

INGREDIENTS:
1 9-inch pie crust
1 ¾ cup pumpkin puree
1 cup brown sugar, packed
¾ cup evaporated milk
2 eggs, beaten
1 Tbs Rick’s Rub Asian seasoning

METHOD:

Preheat oven to 425F
In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, and Rick’s Rub Asian seasoning
Pour into pie shell.
Bake in bottom third of oven for 15 mins. Reduce temperature to 350F and bake for 30 mins longer or until a knife inserted into the centre comes out clean
Allow to cool on wire rack

Serve with fresh whipped cream.
Makes 1 pie

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RICK'S RUB TUSCAN BRAIDED BREAD

11/27/2015

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This recipe for Tuscan Braided Bread makes a lovely addition to your holiday table and smells amazing as it bakes!

INGREDIENTS:
1 ½ tsp Rick’s Rub Tuscan seasoning
2 ¼ tsp (1 package) yeast
1 tsp salt
1 ¼ cup warm water
½ Tbs olive oil
3 cups all-purpose flour
1 large egg white

METHOD:

In a large bowl, add Rick’s Rub Tuscan seasoning, yeast, salt, water, and olive oil. Stir until yeast is dissolved
Mix in 2 cups of flour. Add enough remaining flour until the dough is soft, but not sticky
Knead dough in mixer for 8 mins or by hand on a lightly floured surface. Place kneaded dough in a greased medium-sized bowl. Let rise for 1 hour in a warm, draft-free place
Punch down dough and turn out onto lightly floured surface. Knead for 5 mins
Divide dough into 3 equal parts. Allow to sit for 10 mins to relax the dough
Grease baking sheet. Roll each piece of dough into an 18 inch long rope. On greased baking sheet, braid ropes and pinch ends together
Let rise for 45 mins or until doubled in size, in a warm, draft-free place
Preheat oven to 400F
In a small bowl, lightly beat egg white and 1 Tbs of water. Brush mixture on braided loaf
Bake for 25 mins or until bread sounds hollow when tapped
Let cool on baking rack

Serve with homemade soup.
Serves 6

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RICK'S RUB ORIGINAL PULL-APART BREAD

11/27/2015

This recipe is a great savoury alternative to monkey bread and who can say no to bacon.

INGREDIENTS:
4 loaves frozen bread dough, cut into 1 ½ inch pieces
¼ cup oil
1 cup bacon bits
2 cups cheddar cheese
¼ cup parmesan cheese, shredded
2 Tbs onion flakes
1 ½ tsp Rick’s Rub Original seasoning
3 green onions, chopped
½ tsp garlic powder

METHOD:

Coat frozen dough pieces in oil and place a layer in a greased angel food pan
In a large mixing bowl, combine cheddar cheese, bacon bits, parmesan cheese, onion flakes, Rick’s Rub Original seasoning, green onions, and garlic powder. Spoon a layer of mixture on top of layer of dough
Repeat layering until all the dough is placed and sprinkle some of the bacon mixture on top
Allow to rise until the dough is above the edge of the pan, usually 3 to 4 hours in a warm, draft-free location
Preheat oven to 350F
Bake for 1 hour and 10 mins or until golden brown and hollow sounding when tapped
Remove from oven and run knife around the edge to release from pan
Remove onto cooling rack and allow to cool about 10 mins

Serve warm or cold, with a hearty soup or stew.
Serves 4

SHIRLEY'S EASY SHORTBREAD COOKIES

11/27/2015

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Add this cookie recipe to your next cookie exchange!

INGREDIENTS:
1 cup butter
1 cup margarine
4 cups cake flour or 3 cups all-purpose flour
1 Tbs vanilla
1 ¼ tsp Rick’s Rub Original seasoning
¾ tsp Rick’s Rub Heat seasoning

METHOD:

Preheat oven to 350F
Blend butter and margarine well
Add vanilla
Add sugar and blend well
In a separate bowl, combine flour, Rick’s Rub Original and Rick’s Rub Heat. Stir in flour mixture to wet ingredients, until dough is quite stiff
Roll into balls with your hands, place on a baking sheet and press down with a fork
Bake for 15 minutes or until golden brown

Makes 6 dozen cookies

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RECIPE IDEAS

Rick's Rub Tuscan Cheesy Pull Apart Bread

Scrumptious Sugar Cookie Cut Outs

MOROCCAN SHORTBREAD COOKIES

PUMPKIN PIE WITH RICK'S RUB ASIAN

RICK'S RUB TUSCAN BRAIDED BREAD

RICK'S RUB ORIGINAL PULL-APART BREAD

SHIRLEY'S EASY SHORTBREAD COOKIES

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