Moomie's Buns are legendary on the internet
Millions have tried them.
Legend has it that a poster on the King Arthur Flour board shared the recipe
Her "board name" was Moomie
And that's how the buns got their name!
I've read about them and the raves that both the makers and eaters have given them
on a few boards that I visit.
But had never made them.
Then, when son-in-law, Andy, needed a homemade slider bun
for his Men In The Kitchen Competition,
Moomie's Buns came to mind.
And they were perfect for his 13 hour pecan-hickory smoked pork sliders!
So much so that he was named the "Chamption" Man in the Kitchen
So now I guess Moomie's Buns are also award winning!
Yesterday, I tried them for the first time
I made them a bit smaller and got 12 buns out of the recipe
Some I sprinkled with poppy seeds
But most I left plain.
And although we have some of that award winning
13 hour pecan hickory smoked pork in the fridge,
I chose to serve what we call "Nu-Ways" on Moomie's Buns
It's a "loose meat" sandwich which we always ate at a drive-in called "Nu-Way".
I'm told it's a cousin to a Maid Rite
Years ago, the recipe appeared in the Kansas City Star and I clipped it.
I make sloppy joes more often than Nu Ways although I'm not sure why.
It's a great sandwich and I always serve it the Nu-Way way -- with onion, mustard and pickle.
Last night, I also served it with oven baked sweet potato fries.
And at Linderhof,
it is becoming Spring!
There are pansies in the planters,
And tulips in vases
(but, alas, not our tulips -- they're from the market)
But the redbuds are budding
So I brought some inside . . .
To put some in the daffodil vases at the top of the stairs
And in a favorite vase on my dressing table
It's Lent, not Advent
But this cactus is blooming.
A gift from a friend from her old cactus.
It's never bloomed before
So perhaps it's an Easter cactus rather than a Christmas one
We first came across the Easter variety when we made that Lenten trip to Germany
(the one where we bought the eggs for our Easter Egg tree)
I'm as happy as can be to see it's blooms!
The sandwich fill is easy to make and you really don't have to make your own buns.
From the Nu-Way drive in in Kansas City:
2 to 3 pounds ground chuck
2 bouillon cubes (I use chicken or vegetable)
large hamburger buns
salt and pepper to taste
chopped raw onion
Place ground chuck in a large iron skillet. Add water until meat is mushy, then press out all the limbs. Add bouillon cubes for extra flavor and cook until very little moisture remains in pan. Drain off excess fat.
Spread the bottom of a large bun with the mustard and add several pickles. Place meat on the bun, salt and pepper to taste. Add the onion. Keep stirring meat as you make additional sandwiches.
Sometimes I make the whole batch, but often I just use a pound of hamburger. Or you can make a whole batch and freeze the extra if you're a two person family like we are!
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups four
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons melted butter
6) Cool the buns on a rack.
Yield: 8 large buns.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday